Text 18265, 112 rader
Skriven 2011-11-25 20:38:10 av Dave Drum (1:261/38)
  Kommentar till text 18220 av Dave Sacerdote (1:123/140)
Ärende: Spelling
================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DS> That's not true.  "Chilli" is common to British English, "chili" is
 DS> common to American English.  In neither case is that "most of the
 DS> world."

 DD> I find it spelled that way in S.E. Asian recipes,
 DD> Indian recipes, African recipes, etc., etc. Which pretty
 DD> well encompasses more of the world than our
 DD> country (less Illinois).

 DS> Invalid. Those recipes you've collected are written in English,
 DS> either American or British, using the spelling that the recipe
 DS> writer is familiar with. They're not truly "African" or "Indian"
 DS> at all.

The fact remains that the recipes came from the area(s) cited, are local
recipes to that area and were spelled as the locals spell Engrish. You can
"prove" damned near anything (at least to your own satisfaction) using straw
man arguments and circular logic.

 DD> You are applying your local prejudices just as much as I
 DD> am applying mine.

 DS> The difference is that I don't spend any time at all telling
 DS> people that my way is the "correct" spelling, something you are
 DS> well known for.

Only when someone twits me about my spelling. And not always then. It's like
you and chowder in that way. So what? If people accept things for what they are
there could be an immense saving of phosphor dots and balloon juice in this
world.

BTW - I am more known for making a very good pot of chilli than for defending
the spelling of the word.

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

      Title: Mitch Murdock's "Now That's Chilli"
 Categories: Stews, Beef, Herbs, Chilies, Beer
      Yield: 11 servings

       3 lb Center cut chuck roast;
            - coarse ground.
       2 lb Center cut chuck roast;
            - in small cubes
       1 c  Oil
       2 lg White onions; diced
     1/4    Bell pepper; diced fine
       4 oz Can diced green chilies;
            - (mild, not super hot),
            - drained
       2 sm Fresh jalapenos; seeded,
            - diced
       2 cl Garlic; minced fine
       4 c  Filtered water
       6 oz Warm beer
       8 oz Can tomato sauce
       6 oz Can tomato paste
       7 tb Chilli spice
       2    Bay leaves
       3 tb Ground cumin.
       1 ts Ground oregano.
     1/4 ts Ground coriander.
     1/2 ts Beau monde spice mixture
     1/2 ts Hot pepper sauce
       1 ts Cayenne pepper
       1 tb Honey
       1 ts M.S.G.; highly optional
     1/2 ts Mole paste
       1 ts Beef bouillon granules
       1 ts Paprika
     1/4 ts White pepper
       1 ts Salt
     1/2 ts Coarse ground black pepper
       2 ts Masa harina

  Heat 1/2 cup of oil in a large pot. Add the onions, green
  pepper, Jalapenos and green chilies and garlic and saute
  until soft. Remove from pot and reserve.

  Heat the remaining 1/2 cup oil. When very hot, add the
  meat, cooking it in batches to prevent crowding, and brown
  throughly.

  Drain off the Oil and fat and add the vegetables to the
  meat. Add 3 cups of water, beer, tomato sauce, tomato
  paste and chilli spice. stir well as liquid comes to a
  boil, then lower heat and simmer for 20 min.

  Add remaining ingredients except for masa harina. Mix masa
  with remaining cup of water while bringing liquid to a
  boil again.

  Slowly stir masa mixture into liquid. Lower heat, partly
  cover pot and allow chilli to simmer for 2 hours, stirring
  often.

  Serves 10 to 12

  Source: Mitch Murdock; Rochester, IL

  From: http://www.masterstech-home.com

  Uncle Dirty Dave's Archives

MMMMM

... You can pretend to be serious. You can't pretend to be witty - Sacha Guitry

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