Text 6510, 130 rader
Skriven 2008-05-04 15:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av FRED A BALL
Ärende: Re: bad chili
=====================
-=> Quoting Fred A Ball to Jim Weller <=-

 JW*>The tomatoes should be cut by half. Some purists would say no
 JW*>tomatoes at all.

 FAB> I go with no tomtoes..

I generally use a modest amount, but not always. I find it rounds
out the flavour nicely but I don't want tomato soup either.

 FAB> When I grind venison I never add fats to it.  I think it ruins the
 FAB> taste. [...] I make meat loaf and hamburger with it

They'll be juicier with added fat, but yes the flavour will change.

 FAB> or use it in pasta sauce.

It wouldn't be necessary there when you're using a wet cooking
method.

 FAB> i don't make sausage with it.

Sausages should be at least 20% some kind of fat or they will be dry
and grainy. I prefer my meat loaf and burgers to be 15-20% if not
more as well for the same reasons.

Here's a "wet" recipe that doesn't need additional fat:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Camouflage Goulash
 Categories: Native, Venison, Groundmeat, Pasta, Onion
      Yield: 4 Servings
 
           Ground venison
           Onions
           Canned green beans
           Brown gravy
      1 cn Cream of mushroom soup
           Salt, pepper
           Spinach Pasta noodles
 
  I have been thinking of the time when I was a child on the White
  Mountain Apache Reservation. Trying to delve into my memories of
  Native American Foods, I find it difficult to vividly remember a
  dish that stands out as Apache/Native. I remember the many old
  Apache ladies down by the river making tortillas, Apache Corn
  Bread and Apache Ash bread. Our Fathers, brothers and uncles
  brought home wild turkey, dove, trout, German Brown, Catfish,
  Pike, Apache Trout and the prized trophy deer and elk. There were
  and still are Apache Cowboys on the reservation, REAL cowboys that
  worked the herds and drove them across the reservation, so we had
  beef. These cowboys, it is rumored, have been known to be better
  cooks than a large majority of Apache women, but because in Apache
  Culture cooking is reserved for the women, the tough and rugged
  Cowboys kept their culinary talents a well guarded secret from
  their male Apache counterparts.
  
  Along the river wild asparagus grew and was gathered in the
  spring.In the high mountains tiny wild strawberries and a variety
  of mushrooms grew. The Apaches loved to grow sugarcane and it was
  often sold from the back of old pickup trucks in its raw state
  that we chewed for its sweetness. I remember the fields of corn,
  mostly yellow and white; the sundried kernels that were slowly
  simmered in the winter with venison and or beef jerky were very
  tasty and satisfying. It is my understanding that because we were
  "poor", my family ate an abundance of corn from the fields of our
  relatives, squash from our gardens, pinto beans sold to us at the
  local "Supermarket" and who can forget the "commodities" supplied
  by the U.S. Government. I also vividly remember the many prayers
  of thanks for what little food was made available to us and also
  prayers of thanks in times of great abundance. The humility of it
  all has become more apparent to me as I grow older and also a
  powerful asset of understanding of the works of Heaven and Earth.
  At many of our ceremonies we would make a plate and feed the fire
  and thank our Heavenly Father for the understanding of Fire and
  for the knowledge of how to use its powers in a good way.
  
  I recall my father, a Navajo, would often concoct many types of
  goulash that were sometimes scary to watch him make because of the
  spontaneous nature of how he would use what ever was in the house
  and some how create something tasty. One of his dishes that
  quickly became a favorite among the boys (we were quite proud of
  this dish, being the Grandsons of a Navajo Code Talker, the
  nephews of a Recon Marine and the sons of a Marine Corps Sergeant)
  was my father's Camouflage Goulash. To make this strange sounding
  meal for his boys when our mother was out of town and my father
  was left with the duty of cookery, my father once browned off some
  ground venison and or ground beef, onions, canned green beans,
  brown gravy, a can of cream of mushroom soup and other basic
  seasonings like salt, pepper. He then cooked some Spinach Pasta
  noodles and mixed the thick gravy with the green pasta and you
  know the color of canned green beans is pretty close to militant
  green.
  
  There it was, my father had created a classic for his young sons,
  it had all the color components of our favorite Camouflage gear,
  the army green of the pasta and beans, the dark brown of the rich
  gravy that served as the binder and sauce, the black specks of
  diced mushroom from the cream of mushroom soup used to enrich the
  dish, there was a story behind it, a military lineage to tie it to
  and a great example of how simple cooking can be if done with
  heart. This was over fifteen years ago. So I guess when I said I
  found it hard to recall a dish that was distinctly "Native" was
  because I was living Native American Cuisine it was just simply
  how we survived, how we ate and when I look at from an outsiders
  perspective & today a trained chefs perspective, I see Native
  American Cuisine as having various characteristics. I see
  humility, I see spirituality, I feel the generosity and the
  hunger, I feel the connection between the earth and the sky, I see
  love and diligence, honor and respect, humor and love, and a great
  under- standing that all things in this world, like our food, are
  temporary so we must appreciate all that is given to us by the
  bounty of Heaven and Earth. As collective Indian nations, we are
  Native American Cuisine and American Indian Gastronomy in the
  making, a beautiful work in progress.
  
  Nephi Craig, president and founder of NACA
  Native American Chef's Association
 
MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)