Text 35234, 142 rader
Skriven 2010-02-26 22:41:52 av Ruth Haffly (1:396/45.28)
  Kommentar till text 35170 av Dave Drum (1:261/1381.0)
Ärende: Judging Chilli
======================
Hi Dave,


 DD> Chile heads come in all stripes ... from mild to wild. And not all
 DD> wild chile heads are male. Plus, it helps if the judges know something

 RH> These were just 3 guys (some of the newer members) of church; I don't
 RH> think they had any chili judging experience.

 DD>  All chilli judging is subjective. As the head judge explains to all
 DD> new judges at an ICS chilli competition, in the end it comes down to
 DD> "If you had to pick one bowl of chilli as the only one you would have
 DD> for the rest of your life - which one of these is it?"

And, I guess all these guys like hot stuff.  Steve likes mine but does
add a bit of heat (which he does to a lot of stuff); I'll generally eat
it as is.

 DD> about chilli. I think the ICS rules for chilli are pretty common
 DD> sense. The only difference is that ICS (and CASI, for that matter)
 DD> does not allow beenz or pasta in
 DD> competition chilli. Oddly enough, corn and potatoes ARE allowed.

 RH> Mine was not ICS type chili; I generally make a family friendly one.
 RH> Most families expect beans so I put them in.  They also add color. (G)

 DD> ICS chilli is family friendly. Beenz is beenz is beenz. ICS (and CASI)
 DD> leaves them out because the object is chilli - not beenz, which are
 DD> pretty much of a sameness. I dunno what kind of beans you put into
 DD> your chilli - but, both pinto (brown) beans and the evilly textured
 DD> kidney beans are of a colour to hide right in the chilli gravy. The
 DD> certainly are not high contrast items - like corn or navy beans.

They may not be high contrast but just enough to add a bit more color.
The red pepper, the tomatoes and the (usually, tho not all the time; I
will use others) kidney beans are all different shades of red.  This
time I used organic kidney beans I'd bought dry, then soaked & cooked
instead of using the canned ones.

 DD> Try this recipe next time ... after halving the quantities to
 DD> something crock-potable. It is seriously good chilli ... not to hot,

 DD>       Title: Chilli Supper: The Recipe
 DD>  Categories: Stews, Chilies, Beef, Poultry

 RH> OK, I think Steve put it in MM so I'll pull it out and take a serious
 RH> look see.

 DD>       5 lb Chilli grind chuck *
 DD>       8 oz Suet
 DD>       3    Ribs celery; w/leaves
 DD>       1 ts Jalapeno powder; + more to
 DD>            - taste
 DD>      48 oz Can Red Gold tomato juice

 RH> What if you can't get this brand?

 DD> Use whatever is handy. Red Gold is fresh squoze (not from concentrate)
 DD> and their tomato products are the best available to me. Campbell's is
 DD> OK, as is Del Monte, etc.

OK, I've also had problems getting suet.  Regular fat from a hunk of
beef OK to use?

 DD>      16 oz Boiling water
 DD>       4 oz Baron's # 5640 chilli powder

 RH> Where do I get this?

 DD> I get it at M.J. Kellner in 5# bottles. You can substitute Mexene or
 DD> Gebhardt's if you like.

I got some organic at Whole Foods Market a while back. I'm out of it so
need to stop in there again. That was good stuff!

 DD>   2 1/2 tb Chilliman chilli mix *

 DD> I am working on the last of my stash of "original" Chilliman. The
 DD> "new" Chilliman chilli mix (since the company was sold to Faribault
 DD> Foods) does NOT make good chilli.

 DD>   * Or Ray's Chilli Mix

 DD> If it's not available in your stupormarkups you can order it from
 DD> www.rayschilli.com - tell Jay (the owner) that I sent you. It probably
 DD> won't get you a better price. But, it will make me look good.  Bv)=

I'll check them out; I've seen your reccommendarions of them before.


 DD> Keep in mind when you are looking at the pricing - if it seems a bit
 DD> high - all prices include shipping in to U.S. addresses.

I'd have to mail order; I don't recall seeing it.


 DD> BTW - Ray's spices were used by both the Red and Verde world champions
 DD> at the 2009 ICS World Championship Chilli Cook0off. It really is good
 DD> stuff.


Sure sounds like it!


 RH> Never seen either of these 2 mixes; the only one I've seen is Wick
 RH> Fowler, and not seen any of his in years.

 DD> When I say "chilli mix" I am differentiating between pure ground chile
 DD> powder and a blend of chilies and other spices (garlic, salt, cumin,
 DD> oregano, etc) that *most* people refer to as "chili powder".  Bv)=

 DD> I bet you've seen McCormick's and probably Spice Islands or maybe
 DD> Durkee but your eye has glided right over them.


Yes, I've seen mostly the McCormick-that stuff smells dead (no smell)
compared to what I got at WFM.


 DD> It's also fairly easy to make your own chilli spice mix ...

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

 DD>       Title: Firehouse HOT Chilli Powder
 DD>  Categories: Chilli, Herbs, Chilies
 DD>       Yield: 5 1/2 ounces


Pretty sure I have this but I'll export it to MM just to be sure.  BTW,
what do you think of Cento brand tomatoes/paste/etc?  Good all around or
just for Italian cooking?

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Our necessities are few but our wants are endless...

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