Text 36438, 87 rader
Skriven 2010-04-04 06:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: got this accommo 010
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 DS> I thanked you in email for this, which I saw late last night on DOCs.
 DS> But let me thank you again in public.  We have changed our reservation
 DS> from Day's Inn to Homewood.

It looked pretty attractive. I was thinking of doing the same
but have snagged the sunroom at Carol and Don's. I promised
to kick in extra for groceries and maybe a case of beer or two.

 DS> Next weekend we are going to a wedding on the NC Shore.  The night
 DS> before the wedding they are going to roast a pig.  Wonder if there
 DS> will be parts left for something like the below?

Well, Gundel had a restaurant (named, not surprisingly, Gundel's) and
so had access to leftovers of a quantity and variety that we don't
usually. Quality, not so sure, though it was a good restaurant.

 DS> I know that at the Montreal picnic at Flo's, there was hardly anything
 DS> left but bones.  Gail never did get any meat -- it got scarfed up
 DS> before she heard that the pig was done.

There is portion control at restaurants. There is no portion
control at echo picnics!

 DS> Title: Pickled Scraps Of Sucking-Pig
 DS> 3 3/4 lb Sucking-pig scraps **
 DS> Recipe Karoly Gundel "Hungarian Cookery Book"

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

      Title: Alabama Picnic Chilli
 Categories: Chilli, Tested, Beef
      Yield: 10 Servings

      5 lb Coarse-ground beef
      1 lg Onion; diced fairly fine
    1/2 c  Green bell pepper; diced
      2 tb Beef base *
      1 ts Cocoa (Nestle or Hershey)
      5 ts Powdered garlic granules
      1 ts Ground cumin
     48 oz Can tomato or V8 juice
      5 tb Plus 3 ts chilli powder
    1/2 ts Fresh black pepper

  * Kraft beef soup/gravy base. You can sub bouillon cubes (3
  of them) but your chilli will be awfully salty. You can also
  skip this ingredient altogether.

  Combine the beef base, tomato juice, chopped veggies, cocoa
  and 4 teaspoons of powdered garlic in a dutch oven over a
  low (simmer) flame.

  Divide the hamburger into three more-or-less equal batches
  and brown it in a separate skillet. Add 1 teaspoon of chilli
  powder per batch of meat.

  When browned and crumbled drain excess fat and add meat to
  dutch oven. Repeat until all ground beef is in the chilli
  pot. Add the black pepper to the chilli pot.

  Stir in 1 tablespoon of the chilli powder per pound of meat
  (5 Tb for this batch). Cover pot and let simmer, stirring
  once in a while. When the onions and peppers are cooked
  (about 1 1/2 hr) taste the pot. You will probably find
  that you'll need to add the remaining tablespoon of garlic
  powder and the teaspoon of ground cumin. You may also want
  to add an additional tablespoon of chilli powder at this
  time. Trust me on the garlic and cumin. It adds the final
  kick. Neysa tasted before and after and could not believe
  how much difference it made.

  Simmer for an additional 10 to 15 minutes and serve.

  For those desiring a hotter product add cayenne until your
  lips turn numb and your sinuses drain if you like. I made
  this batch extra-mild in deference to picnic attendees who
  don't handle heat real well. Sadly, Maya Houston thought it
  was still too hot after she tasted a spoonful. &^(=

  Format and recipe by Dave Drum - 18 August 98

  Uncle Dirty Dave's Kitchen

MMMMM
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