Text 5605, 69 rader
Skriven 2008-04-18 10:20:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Chilli Man
==================
-=> MICHAEL LOO wrote to ALL <=-

 ML> Chilli Man chili - good color, a bit tomatoey for my taste,
 ML> better spicing than the big brands (much more heat, a bit of
 ML> clove, almost enough cumin), meat of better quality than the
 ML> stuff Hormel uses but ground too fine. With a teaspoon of hot

What Faribault Foods has done to my friend, Joe DeFrates' recipe is a travesty.
They have changed the spice blend and quality, added extra tomato, taken away a
fair amount of cumin and cover the loss with a bit more heat. They have also
quit using suet in favour of just what fat is in the (cheap) beef. FEH! Unless
one can find product with "Est 1141" on the label (old stock production from
the Milnot days in Litchfield, IL) it ain't worth the price of a 25c Slim Jim.
And their chilli spice is even worse - if that's possible. 

I don't understand the "tomatoey" comment. I just checked a can of the current
production - and tomatoes do not appear anywhere - but, MSG does. Water, beef,
beans and spices are the first four. But, no 'maters

Fortunately I managed to whore up a pretty good version of a clone of the
original Chilli Man seasoning mix and, so long as I can continue to find
tamoline - can make it when necessary.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marides Marinates (Marinated Smelts)
 Categories: Greek, Seafood, Appetizers
      Yield: 30 servings
 
      2 lb Smelts; cleaned & drained
      1    Lemon (juice only)
           Flour for dredging
           Olive Oil for frying
    1/2 c  Dry white wine
    1/4 c  Wine vinegar
      2 tb Chopped fresh parsley
      1 tb Chopped fresh thyme
           -=OR=-
      1 ts Dried oregano
    1/2 ts Dry mustard
           -=MIXED WITH=-
      1 tb Cold water
      2 tb Olive oil
           Salt & fresh ground pepper
 
  Sprinkle each smelt with lemon juice, roll in flour, and fry in hot
  oil about a half-inch deep.  Drain on absorbent paper.
  
  Meanwhile, in a small saucepan combine the wine, vinegar, parsley,
  thyme or oregano, diluted mustard, oil, salt, and pepper.  Simmer 8
  minutes, then add the smelts.  Bring to a boil and remove from the
  heat.  Cool, then chill before serving.  Serve cold.
  
  Note: The smelts will keep several days in the refrigerator.  Sliced
  garlic, shallot, or onion may also be added to the marinade.
  
  Source: The Food of Greece by Vilma Liacouras Chantiles
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM
 

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