Text 34312, 90 rader
Skriven 2010-02-03 08:41:07 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Sean Dennis
Ärende: Iron Chef
=================
-=> Sean Dennis wrote to Glen Jamieson <=-

 GJ> Can you get the original, Japanese version of the Iron Chef?  There is
 GJ> a new series running on TV here.  The USAn series was tried here for a
 GJ> while, but that seemed to concentrate on the personalities of the
 GJ> chefs, rather than achieving excellence in the food.  After a few
 GJ> episodes that was quietly dropped.

 SD> The USA version of "Iron Chef" is nothing but a popularity contest and
 SD> to see which chef has a larger ego.  I watched it once and never
 SD> watched it again.  In fact, I rarely watch Food Network during the
 SD> week; I record the decent cooking shows (which Food Network used to be
 SD> about) that are on in the early hours of Saturday and Sunday mornings.
 SD> Save for "Good Eats" and "Unwrapped", which are shown during the week,
 SD> I don't watch it.

 SD> It doesn't surprise me that the American version of "Iron Chef" got
 SD> dropped. It's pathetic.

I haven't seen the Japanese version of the show. But, the couple of American
versions that I had inflicted on me put me very much in mind of WWF
Professional "Wrestling" using cooks instead of steroid giant egos.

Either one, WWF or Iron Chef, caters to the drooling idiot, lowest common
denominator viewer who is likely not to tune away from the commercials ... and
commercialisation is what it's all about.
 
Proving once again that following the $$$ will give you the correct answers.  
Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Branding Iron Chilli
 Categories: Pork, Beef, Chilies, Beer, Booze
      Yield: 12 Servings
 
      3 lb Sirloin; coarse ground
      2 lb Pork; coarse ground
      4 c  Stewed tomatoes
      3 lg Onions; chopped
      4    Jalapenos; seed, chop
      5 tb Cumin
      3 tb Hot pepper sauce
      2 oz Sour mash whiskey *
     16 oz Beer **
      2 ts Salt
      1 c  Tomato paste
    1/2 ts Allspice
      5 cl Garlic; minced
      2 lg Bell peppers chopped
      3 c  Tomato sauce
      2 tb Oil

  * Substitute 1 oz non-alcoholic vanilla extract mixed w/1
  oz water if you do not care to use whiskey.

  ** Can substitute 15 oz can chicken broth
 
  Heat the oil in a large, cast iron skillet. Cook the meats,
  onions, garlic and Bell peppers until meat is browned and
  the onions are translucent. In a large pot bring the beer
  and whiskey to a slow boil. Add the meat mixture, tomato
  sauce, tomato paste, and all spices except 1 T of cumin.
  Reduce the heat, cover and simmer for 1 hour stirring
  frequently. Remove the lid and cook for 30 minutes more
  continuing to stir frequently.

  Add the remaining cumin and serve.

  Origin: Pat Kilgore, Chilli cook and a great lady! circa 1989
 
  Posted by Don Houston

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... As long as people will accept crap, it will be profitable to dispense it!
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