Text 14625, 144 rader
Skriven 2008-10-03 10:14:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Las Vegas
=================
Since you are going to be in Las Vegas this coming weekend - and assuming that
the new grandcritter doesn't make her appearance at an inconvenient time - the
International Chili (their spelling of Chilli) Society is holding their annual
World Championship Cook-off at the Tropicana Hotel Friday, Saturday and Sunday.

If you get there look for my friends, the Eastep brothers. Larry is competing
in Salsa and Chile Verde and in the Last Chance cook-off on Friday in
traditional red chilli - for a shot at competing in Sunday's World
Championships.

Les is competing the in World Championships - representing Arkansas where he
was their state champion.

Also, my friends Bob Hall and Charlie Ward (and his wife) are in all three
competitions.

http://www.chilicookoff.com/ for more information.

FRIDAY – OCTOBER 10

11:00 am – 4:00 pm Public Event Hours

8:00 am LAST CHANCE Contestant Registration Begins

10:00 am LAST CHANCE Chili Cooks Meeting At The Judging Tent

12:00 pm LAST CHANCE Cooks - Start Your Fires - Music Begins

12:30 pm Best Booth Decoration And Showmanship Judging Begins

1:00 pm People’s Choice Chili Sampling Begins (NO SAMPLING BEFORE 1:00)
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

1:30 pm Best Booth And Showmanship Judges Turn In Your Ballots To Scorekeepers

2:30 pm LAST CHANCE Chili Judges Meeting At The Judging Tent

3:00 pm LAST CHANCE Chili Cooks Turn In Cups For Judging - Judging Begins

4:45 pm Announce Winners of LAST CHANCE At The Stage (Approximate)
 
SATURDAY – OCTOBER 11

11:00 am – 4:00 pm Public Event Hours

10:00 am CHILI VERDE Cooks Meeting At The Judging Tent

10:45 am SALSA Contestants Register And Receive Salsa Cup

11:30 am SALSA Contestants Turn In Salsa For Judging - SALSA Judges Meeting At
The Judging Tent

12:00 pm CHILI VERDE Cooks - Start Your Fires - Music Begins - SALSA Division
Chili Judging Begins

12:30 pm Best Booth Decoration And Showmanship Judging Begins

1:00 pm People’s Choice Chili Sampling Begins (NO SAMPLING BEFORE 1:00)
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

1:30 pm Best Booth And Showmanship Judges Turn In Your Ballots To Scorekeepers 


2:30 pm CHILI VERDE Judges Meeting At The Judging Tent

3:00 pm CHILI VERDE Cooks Turn In Cups For Judging - Judging Begin

4:00 pm Announce SALSA Winners At The Stage (Approximate)

5:00 pm Announce CHILI VERDE Winners At The Stage (Approximate)
 
SUNDAY – OCTOBER 12

11:00 am – 4:00 pm Public Event Hours

9:00 am TRADITIONAL RED Chili Cooks Meeting At The Judging Tent

10:30 am Opening Ceremony – National Anthem

11:00 am TRADITIONAL RED Chili Cooks - Start Your Fires - Music Begins

12:30 pm Best Booth Decoration And Showmanship Judging Begins

1:00 pm People’s Choice Chili Sampling Begins (NO SAMPLING BEFORE 1:00)
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

1:15 pm TRADITIONAL RED Chili Judges Meeting At The Judging Tent

1:30 pm Best Booth And Showmanship Judges Turn In Your Ballots To Scorekeepers 


2:00 pm TRADITIONAL RED Chili Cooks Turn In Cups For Judging - Judging Begins -
Miss Chili Pepper Contest At The Stage

3:00 pm Mister Hot Sauce Contest At The Stage

3:45 pm Shoot-N-Holler Contest At The Stage (Winner By Spectator Applause)

4:30 pm Announce Miss Chili Pepper, Mister Hot Sauce, Best Booth and
Showmanship Winners At Stage

5:00 pm Announce TRADITIONAL RED Chili Winners At The Stage (Approximate)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Green Chile Stew (Chili Verde)
 Categories: Chilies, Lamb/mutton, Stews
      Yield: 6 Servings

      3 lb Lamb; boneless shoulder
      1 ts Dried juniper berries
      1 lg Onion; chopped
    3/4 ts Pepper
      3 cl Garlic; chopped or pressed
      1 tb Flour
    1/4 c  Oil
    1/4 c  Water
      2 c  Chicken broth
      4 md Poblano chilies
      1 ts Salt
      2 tb Lemon zest

  Trim excess fat from lamb shoulder; cut lamb into 1" cubes.
  Cook and stir lamb, onion and garlic in oil in 4-qt Dutch
  oven until lamb is no longer pink; drain. Stir in broth,
  salt, juniper berries and pepper. Heat to boiling; reduce
  heat. Cover and simmer, stirring occasionally, until lamb
  is tender, about 1 hour.

  Shake flour and water in a tightly covered container; stir
  into lamb mixture. Boil and stir 1 minute. Stir in chilies.
  Sprinkle each serving with lemon peel. 

  CHILE-HEADS DIGEST V2 #269 From the Chile-Heads recipe list. 

  Meal Master Format by Dave Drum - 22 August 1996

  Uncle Dirty Dave's Archives

MMMMM

... We spread false rumors. [Ex. 23:1] (Sorry, Pat Robertson!)
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