Text 6781, 96 rader
Skriven 2008-05-09 16:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Chilli Man 282
======================
 DD> the Fall Chillifest in Taylorville, IL - I had forgotten to re-stock on
 DD> the tomatoes and juice. Really good chilli and I was quite proud of it.
 DD> But, y'know? Every judge's ballot, in the comments section said some
 DD> variation of "Where's the tomato?" I'll never make competition chilli
 DD> in Taylorville (or Edinburg) without tomatoes ever again.

Do they like spaghetti sauce chili in Taylorville?

 ML> Pendery's calls its product chiltomaline and claims that
 ML> it was the original. Of course original doesn't necessarily
 ML> mean best, but it's certainly better than nada.
 DD> Actually it's awfully bitter and not nearly as hot as the Soulard
 DD> tamoline. As to whether it is the original with the world or just with
 DD> Penderey's ... 

All the references say it's original with the world.

 -=> Dave Drum said to All re: Body & Fender <=-

 DD> It's a bitch getting old.

Ain't it.

 DD> Then the plumber calls me after the nuclear stress test to tell me to
 DD> lay off the rat poison. They have found what they think is a blockage
 DD> on the back of the heart which may be causing the wow and flutter at
 DD> the top of my heart. So, tomorrow I go in for a cardiac catheterization
 DD> to locate and treat the lockage.

Shouldn't take more than an hour. Good luck.

 DD> Think good thoughts for me, please. Might not help. But, hey, it can't
 DD> hurt. 

Okay, done.

 -=> Dave Drum said to Jim Weller re: Baby Beef <=-

 DD> Great explanation. Only thing I didn't see (and was hoping to) was a
 DD> definition of "baby beef". I see it advertised by some of the
 DD> stupormarkups around here from time to time - and I surely would like
 DD> to know what the hey it is. 
 DD> I assume that it's not veal. But, I dunno where it falls into the
 DD> calf/yearling/young steer arc. Or, for that matter why it would be
 DD> advertised as if it were something special unless it is another
 DD> marketroid thing. 

McGee says it can be anywhere between 3 and 24 months of age.
Apparently there's no legal definition.

Bollito Misto alla Piemontese
Cat: main, beef, Italian
Serves: 8 to 10

1 kg beef shoulder; James Beard suggests beef brisket
1 kg neck or breast of veal
600 g calf's head (sub lean pork)
1 veal's tongue, (about 600 g)
1 kg chicken
1 cotechino (350 g)
- (sub zampone - stuffed pig's trotter)
2 carrots
3 ribs celery
2 onions, stuck with 2 cloves each
Salt

Fill a large pot with water sufficient to cover the meat.
Lightly salt the water, add the vegetables, set the pot on
the fire. Since you want the flavor to remain in the meat,
wait until the water comes to a boil before adding the beef
(the heat will seal in its juices). Reduce the flame to a
simmer, and after 1 hour, add the breast of veal, chicken,
and calf's head (should you prefer not to use it, increase
the quantities of beef and veal, or add a pound of lean
pork - this isn't piemontese, but the emilians do it.)

In the meantime, set a second pot of lightly salted water
on the fire, bring it to a boil, and begin simmering the
tongue when you add the veal and chicken to the beef. If
you are using a fresh cotechino or zampone set it in a
pot of cold lightly salted water at this time (prick the
cotechino all over, or loosen the string of the zampone
first) and begin simmering it. If you instead buy pre-
cooked sausage, follow the instructions on the package.

The meats will be done when they are fork-tender, this
will take 1 hour or slightly more from when you add the
veal and the chicken to the beef. Come serving time, the
meats should be arranged on a heated platter, sprinkled
with a ladle of hot broth, and carved at the table (cut
the tongue and the cotechino or zampone, into 1/2" slices).

italianfood.about.com
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