Text 26725, 117 rader
Skriven 2009-07-29 21:49:01 av Carol Shenkenberger (735.cooks)
     Kommentar till en text av Glen Jamieson (725.cooks)
Ärende: TROLLING  90728
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 >  >  > Australia is/ an Asian country
 >  >
 >  >  CS> BTW, Australia isnt an 'Asian country' at all, though many Asians ha
 >  >  CS> migrated there.  He's it's it's own continent of which New Zealand i
 >  >  CS> considered part.
 >  >
 >  > Just because it has its own continental shelf it starts acting
 >  > uppity. It's just an oversized island.
 > 
 >  CS> Them's fightin' words!  At least to Glenn ;-)
 > 
 > It's OK, young Jim's just jealous, because he has to live on a chilly
 > promontory poking up North from the rest of America.

Yeah, kinda like a head-zit ;)


(ohh!  He's gonna love that one!)

 > And as result of the earthquake near there last week, New Zealand
 > moved 30cm closer to Australia.  The locals there have requested that
 > Air New Zealand reduce its air fares across the Tasman Sea.

Snicker. Apt to counter back that they will instead leave the drink cart out
as much longer as it takes the plane to fly 30cm.
> 
 >  CS> BTW, took a long break.  Chili-Mac just hits the spot today.  Many
 >  CS> times I have no plan when I hit the fridge but today?  Yeah.  It's a
 >  CS> classic chili-mac day.
 > 
 > That speciality of your country is on my list of new foods to try this
 > week.  I have 2 recipes now.

Only 2?  hehehe.

 >  CS> I didnt measure.  Here's a guess.
 >  CS> 1 lb ground beef, browned with 1/2 cup onion and 1/2 cup green pepper.
 >  CS> This was browned nicely then just lifted out with a slotted spoon into
 >  CS> the next pot.
 >  CS> 1 can (355ml) of spicy V-8 (a spicy tomato juice, magarita mix may sub
 >  CS> if you dont have this). 2 cubes knorrs beef stock.  another 1/2 cup of
 >  CS> raw onions and 1/3 cup of raw bell pepper. 4 small fresh tomatoes
 >  CS> (about 1.25 cups chopped).  Then, 'mexine' chile powder.  A fairly hot
 >  CS> (but not habanaro) deepish flavored dard red dried chile powder.  To
 >  CS> top it off, I minced in about 1/3 cup of a fine grade hardy white
 >  CS> american cheese.  This is a minimal amount and will just smooth the
 >  CS> taste.
 >  CS> I'm guessing about 1/2 TS of the hot powder got in there.  It was more
 >  CS> a shake, taste, shake, taste sort of thing.
 > 
 > Something like that...

Yup, mine didnt use canned 'anything'.  Was based on what was handy.  Other
times, I use cans of 'whatever' matches.  Wait, I did use canned V-8.

 >  CS> Pasta shells about to bubble then will be added to the rest.  Then, we
 >  CS> let it meld on the stove a bit.  Some will be eaten fresh, some will
 >  CS> get dipped out and frozen for lunches next week, and some will get in
 >  CS> the frodge then baked as a cassarole with added grunches of cheese to
 >  CS> make 'chili-mac with cheese'.
 > 
 > That is an interesting way of reviving the left-overs.

Common too.  Some start it right out with cheeses.  'Cheesy chili-Mac' then.

 >  CS> An amarican favorite and i bet you every one of us, even our Canadian
 >  CS> friends, have a version of it ;-).  If you find someone on our soil
 >  CS> who doesnt know this dish?  They are probably illegal aliens ;-)
 > 
 > Now who is being insulting!!!!  (g)

Ok, guests passing through, exempt ;-)

 >  CS> Even I have 5 common renditions but never bothered to MM this one.
 >  CS> It's just *too* well known.  From ones starting with a can of chili or
 >  CS> beans with chili seasoning, to ones with no chile at all and lots of
 >  CS> cheese.
 >  CS> Perhaps I should after all, MM this bit of Americana?
 > 
 > I was proposing to use Jim's, which seems easy enough to follow.
 > 
 >       Title: Jims Chili Mac
 > 
 >   Enjoy Recipe By :Jim Rougeux Serving Size 6 From: Jim & Sherry Rougeux

Not bad at all.  

This can be a really basic 'trash cooking' (canned cheese soup, beef, cooked
noodles, packet of taco seasoning cooked with the ground beef) or a bit
fancier.  I'm told Ronald Reagan even added it to the white house quisine but
used a fancy name to satisfy the 'fancy folks'.  In fact, he served it once
at a state dinner and everyone started laughing when they saw this 'American
classic' then dug in with gusto.  They called it something like 'Piquant Beef
with tomato sauce and mexican seasoning over al-dente Pasta' (hehehe chili
mac!)


Don adds at the final commisioning of the USS New Jersy, they served Chile-Mac.

That ship was moth-balled and brought back several times.

No matter what you call it, it's ground beef (normally ground, some use small
strips of beef, and some use ground pork or turkey which may be mixed with
beef), almost always a tomato base, pasta, and chile spices (either pure or
tex-mex taco seasoning sorts which add cumin and other things in).  Cheese
often added either on top, or during cooking.  The cheese may be a can of
cambells cheese soup, or Velvetta, or something a bit more upscale.  You
normally use a low melting point cheese.  Common additions to the base are
onions and green bell peppers.

It's adaptable.  It can, with modified indregients feel greek, russian,
arabic, even asian but isnt any of those.  It's just 'us'.  What we make at
home.  Even Burt makes this one ;-)
               xxcarol
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