Text 6712, 131 rader
Skriven 2008-05-08 18:43:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: bad chili
=====================
-=> JIM WELLER wrote to FRED A BALL <=-

 FAB> 1/2 ts Garlic salt

 JW> Only upon tasting near the end and if the original garlic was
 JW> insufficient.

And if the salt level was too low by a bunch. We agree so far.

 FAB> 1/2 ts Pepper

 JW> Use red peppers for additional heat.

Oh, I dunno. Black pepper adds an additional flavour layer and a bit of up
front heat.

 JW> Add some cumin and oregano.

Lotsa cumin. Some oregano.

Not to mention that game as lean as elk needs some suet (pref) or lard to carry
the flavours. Vegetable oil only if that's all you got and the stores are
closed.

 JW>       Title: Bachelor chili

 JW>       1    Medium green pepper, chopped

 JW> Maybe in Bachelor stew but not in chili.

There's that flavour layer again. Many (like me) really like the kerosene whang
of green pepper in moderation. But, dice the pepper extra fine and cook the
snot out of it and hope its flesh is subsumed into the red.

 JW>       4    Cans (14 1/2 oz each) diced
 JW>            -tomatoes, undrained

 JW> Four times too much this time!

Yup!

 JW>       1 c  (12 ounces) tomato paste

 JW> Way too much!

Only use this if it is replace all four cans of diced 'maters

 JW>       1 tb Sugar

 JW> Again with the sugar!

I TB isn't really a lot. I know some pretty successful chilli cooks who use
sugar in their chilli. Others (me for one) use vinegar.

 JW>     1/2 ts Ground cumin
 JW>     1/2 ts Dried oregano
 JW>     1/4 ts Pepper

 JW> Better than the first one.

Not enough on any of the three. 2 to 3 TB cumin. 1 TB oregano and 1 TB ground
black pepper.

 JW> Again tasty but too sweet, too tomatoey and not chili.

 JW>   From: Jim White

 > Having used ground venison in chili many years ago, it sounds
 > great to me!

 JW> Venison (all kinds) is even better than beef in chili.

Not always. Although sometimes pork is.

 > When we ground up venison, we had to add fat back (pork belly) to
 > the venison, since it was so lean.  Is that necessary with elk too?

 JW> It's desirable with all the wild venisons, especially when sausage
 JW> making. I prefer shredded beef suet when I can get it, as the taste
 JW> is more similar to the meat. My butcher shop sells ten pound bags of
 JW> shredded, frozen suet every fall during the prime hunting season.
 JW> (It's open season here all year long on caribou.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pseftokeftedes Santorini
 Categories: Greek, Appetizers, Vegetarian, Vegan
      Yield: 36 servings
 
  1 1/4 c  Peeled, chopped plum tomato*
    1/2 c  Finely chopped scallions
      1 cl Garlic; finely chopped
      1 tb Fresh chopped parsley
    1/2 ts Oregano
    1/4 ts Cinnamon
      1 ts Fresh mint (heaping measure)
           Salt & Fresh ground pepper
      1 c  All-purpose flour
      1 ts Double-acting baking powder
           Olive oil; for frying
 
  In a large bowl, combine tomatoes, scallions, garlic, herbs, and
  spices. Add flour and baking powder and mix together so that all
  ingredients are well blended and have the consistency of a thick
  batter (about as thick as pancake batter).
  
  In a large heavy skillet, heat enough olive oil for frying.  Taking a
  heaping tablespoon at a time, drop batter into hot oil and fry until
  golden brown and crisp.
  
  Remove at once with a slotted spoon and drain on paper towels.  Serve
  hot.
  
  Yield: about 3 dozen
  
  * NOTE: In other islands, spinach or 'horta' (greens) are often used
  instead of tomatoes.  Follow instructions above, using 1-1/2 cups
  boiled, well-drained, chopped spinach, or any other greens.
  
  Source: The Food and Wine of Greece - by Diane Kochilas

  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM
 

... "As the seasons change, the refueling continues..." -- Mike Nelson
--- MultiMail/Win32 v0.49
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)