Text 22916, 74 rader
Skriven 2009-04-05 07:22:00 av Dave Drum (1:124/311)
     Kommentar till en text av Nancy Backus
Ärende: Re: Cold Coffee
=======================
-=> Nancy Backus wrote to Dave Drum <=-

 NB> Some supermarkets have a self-serve grinder there in the store, with
 NB> various settings for the fine/coarse-ness...  Perhaps not where you
 NB> are, though....

We've got those, as well. But, I don't use them because I ground a bag of 8
O'clock French Roast one time and the person before me had ground some
flavoured coffee in the store's machine ... FEH! Hazlenut tainted French ROast
is not a good thing.

I have an R2D2 grinder here reserved for coffee (another for chilies and
spices) as well as an old hand-crank coffee mill that my grandfather used. No
need to risk getting my beans contaminated bu some effete slob's taste in
dreck.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buzzard's Breath Chilli
 Categories: Chilli, Beef, Stews
      Yield: 10 servings
 
      3 tb Lard, suet, butter or bacon
           - drippings
      2 lg Onions; coarse chopped
      8 lb Beef chuck; coarse chilli
           - grind
      5 cl Garlic; fine chopped
      5 tb + 1 ts ground hot red chile
      5 tb + 1 ts ground mild red
           - chile
      1 tb Ground cumin
      1 ts Dried oregano (preferably
           - Mexican oregano)
     24 oz Can tomato sauce
      3 c  Water
      2 tb Salt
           Parsley (opt)
      1 c  Masa harina (corn flour)
 
  Cooks on the competition chilli circuit are known to be
  playful when naming their recipes. But don't let the name
  of this recipe fool you. This chilli took first prize at
  the Chili Appreciation Society International Cookoff in
  Terlingua, Texas in 1977.
  
  Melt the lard, suet, butter, or drippings in a large heavy
  pot over medium heat. Add the onions and cook until they
  are translucent.
  
  Combine the beef with the garlic, ground chile, cumin and
  oregano. Add this meat-and-spice mixture to the onions in
  the pot. Break up any lumps with a fork and cook, stirring
  occasionally, about 30 minutes, until meat is evenly browned.
  
  Add the tomato sauce, water, salt and optional parsley.
  Bring to a boil, then lower the heat and simmer, uncovered,
  for 1 hour.
  
  Stir in the masa harina to achieve the desired consistency.
  
  Cook 10 minutes longer, stirring. Taste and adjust seasonings.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 08 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If you can count your money you don't have a billion dollars - J. P. Getty
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)