Text 14640, 130 rader
Skriven 2008-10-03 01:36:37 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av Carol Shenkenberger
Ärende: Chili and other stuff
=============================
Hi Carol,


 > I'm trying to catch up a couple of day's mail, pack to leave tomorrow
 > morning, do my usual Monday sutff, etc, etc. (G)

 CS> Well I caught up about 600 yesterday.

I caught up with a bunch yesterday & today.  Trying to type now with a
cat snuggled up to my right side & a dog at my feet.

 >  CS> I was trying to get more books out the the garage and kept grabbing
 >  CS> interesting ones to set in the bedroom for next read.  Now, I have
 >  CS> seem to have grown feets in the night and wandered into Charlotte's
 >  CS> room ;-)
 CS>  >
 > As long as they find their way back to your room, I guess it won't hurt.
 > We should sort our books again before moving; if we will or not remains
 > to be seen.

 CS> I have empty or mostly empty bookshelves still to fill.

So do we, except for my cook books. Found and got them shelved fairly
early on.  The rest of the books are upstairs with most of shelving
downstairs.

 >  CS> Found usually at cookoffs where the guys are the competitors.  It's
 CS>  >
 > And those are usually Sundays when we have other priorities.

 CS> True, or sometimes Church affiliated cookoffs.

I've only been in one church chili sorta cook off.  Mine was definately
one of the better ones; one pot tasted like someone had dropped a
cigarette into it.  Pure yuck!  I found out in AZ I had to tone down the
heat of my chili for our church members.

 >  CS> that hot, but very flavorful and lots of healthy veggies (not just
 >  CS> tomatoes). Purists won't call it chili but it is.  These are old time
 >  CS> farmer's recipes made to stretch meat out with the garden surplus,
 >  CS> mostly using home canned veggies.  My own recipe stems from it but
 >  CS> didnt have the canned veggies, which truth to tell, shine *better* in
 >  CS> that recipe than fresh!

 > Sounds sort of what one of my sisters makes.

 >  CS> Take whatever base chili recipe you make, and add 1/2 cup veggies per
 >  CS> every 2 cups base.  Cauliflour, yellow and green squash, green beans,
 >  CS> etc.  Never the same twice but always good.

 > We'd have to come up with a different name; chili is something unique.
 > Adding all the veggies makes it different, but not chili.

 CS> It is very chili-like, but not the same, no.  It's one I learned in SC
 CS> along the mountains.  Fairly common there.


Not surprised but the best I can call it is "chili-esque".  But, then,
too, I couldn't honestly call what Zippy's (in HI) chili either.  We
went to an L&L Hawaiian bbq today.  Rachel & I had the mini kalua pork
with cabbage, & 1 scoop each of rice & mac salad; Steve had bbq chicken
& 2 scoops rice, all ono-licious.  He & Rachel also had halpia; I
declined.

 >  CS> Hehe wierd but good.  I grew up on that kind of chili and it was one

 > More like a thick, spiced veggie & meat soup or stew from your
 > description.

 CS> Yes, but if I ever make it for a picnic, you'll see how it really is a
 CS> 'chili' but not a traditional western style one.  I gathered it was a
 CS> depression style recipe that dates back even farther though probably
 CS> the original was without the chile powders.  The meat is sliced like

Sounds like a meat stretcher.  Then, too, a lot of them could be.

 CS> stroganoff strips, not ground.

Not chunked either like a lot of chilis.


 >  CS> Those wasabi peas do remind me of ones at the bar in Darwin.  They had
 >  CS> a tumeric shaker by them and folks would add that to a small plate and

 > Sounds interesting.  We've had the wasabi peas from time to time, never
 > bought any but had them while out.  I guess we'll have to buy some and
 > try adding tumeric.

 CS> It's a neat way to have them.  Not much tumeric sticks to them but
 CS> just enough.  The effect is a bit 'India' to me and rather nice.


Not surprising there as tumeric seems to be in most curry powders.


 >  > I'm not as used to wasabi as other versions of heat.  So far tho, I've
 >  > been able to deal with it without problem.
 CS>  >
 >  CS> It's different but just as adaptable.  I dont use it all that often,
 >  CS> but when it suits a dish, it's always added <g.>.

 CS> I just realized, my 'not so often' is relative.  To most, I probably
 CS> use it pretty often.


More often than most of us. (G)


 CS> (rooster sauce)

 >  >  CS> It isnt all that different from the 'korean sauce' you heard me
 >  >  CS> mention getting every trip to Korea.
 >  CS> I used to cut that with russian red salad dressing to make it work for
 >  CS> Charlot te.

 > Does she still like it that way or "straight"  now?

 CS> Cut a bit.  She's not into overtly 'hot' foods very much.  Which
 CS> reminds me, I  forgot to get the Russian dressing when I went
 CS> shopping.  I have lots of bannana sauce though and that works too.


Steve added a bit of rooster sauce to his bbq chicken at L&L today.



... You can not strengthen the weak by weakening the strong.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)