Text 7560, 157 rader
Skriven 2008-05-22 09:11:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Chilli & Beenz
======================
-=> JIM WELLER wrote to JIM WHITE <=-

 DS> Actually, even the no beans in chili advocates would occasionally bend
 DS> to allowing beans in chili *so long as* they were cooked separately and
 DS> added at the end.

 JW> Being an Eat and not a cook, I see I have much to learn!  In this
 JW> area, I believe that beans are expected.

 JW> It is the norm in Canada too.

 JW> How and when they are added, I can't say.  In our house the red kidney 
 JW> beans are added some time after the meat is browned and the tomato is  JW>
added.

 JW> You get a better chili if you add the beans, well drained, near the
 JW> end or even in the bowl while serving it up.  You don't want your
 JW> meat to boil in bean juice. The Texans prefer black or pinto beans
 JW> but kidney beans are the default bean here.

Eeeeeewwwwww! Kidney beenz have a texture that just does not fit with a proper
bowl of red. Pinto (brown) beenz or turtle (black) beenz have the correct
texture and mouth feel for chilli. Try it some time. 

If I am going to add beenz to my chilli I adjust the heat/spice levels upward
so I do not have to rinse the beenz. Then I let the bean juice moderate the
heat and thicken the gravy.

 JW> This Texan says 15 minutes, drained, black beans....

I could ive with that ....

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

 JW>       Title: Texas Venison Chili
 JW>  Categories: Venison, Chili, Chilies, Groundmeat
 JW>       Yield: 8 Servings

 JW>     1/3 c  Masa harina (Mexican corn
 JW>            Flour)
 
But not with raw tortillas in MY chilli. Baja Oklahoma chilli cooks are split
about 50-50 on using masa as a thickener. I prefer arrowroot myself ... or if I
must have a corn flour I use the neutral texture/taste product known as corn
starch.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Profiteroles W/Coffee Ice Cream
 Categories: I scream, Desserts
      Yield: 6 servings
 
MMMMM------------------------PROFITEROLES-----------------------------
      1 qt Coffee ice cream
      6 tb Unsalted butter; in pieces
    3/4 c  Water
    1/4 ts Salt
    3/4 c  All-purpose flour
      3 lg Eggs

MMMMM----------------------CHOCOLATE SAUCE---------------------------
    1/2 c  Sugar
      1 c  Heavy cream
      7 oz Fine-quality bittersweet
           Chocolate; fine chopped
    1/2 ts Pure vanilla extract
      1 tb Cognac or brandy (opt)
 
  Equipment: a small (about 1 1/2-inch) ice cream scoop; a
  large pastry bag fitted with a 3/4-inch plain tip
  
  Leave it to the French to come up with the classiest way of
  doing an ice cream sundae. Hide the grown-up coffee ice
  cream inside a crisp puff of pastry (the same dough that
  cream puffs are made from), then drizzle it with full-bodied
  chocolate sauce.
  
  Make profiteroles:
  
  Chill a small metal baking pan in freezer. Form 18 ice cream
  balls with scoop and freeze in chilled pan at least 1 hour
  (this will make serving faster).
  
  Preheat oven to 425°F with rack in middle.
  
  Butter a large baking sheet.
  
  Bring butter, water, and salt to a boil in a small heavy
  saucepan, stirring until butter is melted.
  
  Reduce heat to medium, then add flour all at once and cook,
  beating with a wooden spoon, until mixture pulls away from
  side of pan and forms a ball, about 30 seconds. Transfer
  mixture to a bowl and cool slightly, 2 to 3 minutes.
  
  Add eggs 1 at a time, beating well with an electric mixer
  after each addition.
  
  Transfer warm mixture to pastry bag and pipe 18 mounds (abt
  1 1/4 inches wide and 1 inch high) 1" apart on baking sheet.
  
  Bake until puffed and golden brown, 20 to 25 minutes total.
  
  Prick each profiterole once with a skewer, then return to
  oven to dry, propping oven door slightly ajar, 3 minutes.
  Cool on sheet on a rack.
  
  Make chocolate sauce:
  
  Heat sugar in a 2-quart heavy saucepan over medium heat,
  stirring with a fork to heat sugar evenly, until it starts
  to melt, then stop stirring and cook, swirling pan
  occasionally so sugar melts evenly, until it is dark amber.
  
  Remove from heat, then add cream and a pinch of salt (mix
  will bubble and steam).
  
  Return to heat and cook, stirring, until caramel has dissolved.
  
  Remove from heat and add chocolate, whisking until melted,
  then whisk in vanilla and Cognac (if using).
  
  Keep warm, covered.
  
  Serve profiteroles:
  
  Halve profiteroles horizontally, then fill each with a ball
  of ice cream. Put 3 profiteroles on each plate and drizzle
  generously with warm chocolate sauce.
  
  Cooks' notes:
  
  •Ice cream balls can be frozen up to 1 day (cover with
  plastic wrap after 1 hour).
  
  •Profiteroles can be baked 1 day ahead and cooled completely,
  then kept in an airtight container at room temperature.
  
  Recrisp on a baking sheet in a 375°F oven 5 minutes.
  
  Cool before filling.
  
  Shelley Wiseman
  
  Gourmet | March 2008
  
  Makes 6 servings
  
  Meal Master Format by Dave Drum - 28 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I wondered why the baseball was getting bigger. Then it hit me.
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