Text 1926, 71 rader
Skriven 2010-09-20 08:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Polish vs Italian 595
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 ML> It is good, the spicing being different (I believe that it has
 ML> savory or something) from that of Italians. Brats are whiter, as
 ML> they contain veal and/or bread and/or milk.
 DD> Polish (kielbasa) has marjoram, savory, and a bit of allspice which
 DD> are not commonly found in Italian sausages. It does not have the
 DD> fennel, thyme and coriander usually (always for the fennel) found in
 DD> Italian sausages. 

Not always, thank goodness. I don't like allspice with most meat
dishes (it is said to go well with pork, but I don't think so),
and my preferred kielbasas don't feature that taste; and out in
the North End of Boston, you could get Italians of various sorts,
including sweet, fennel, and hot. Once in a while you'd get a
fennel seed in the non-fennel sweet, but that was considered an
aberration not unlike a hot pepper seed or a mouse dropping. The
hots most often had fennel as well. I don't remember coriander
being common in the North End sausages.

 ML>  I usually have them with chilli - sort of
 DD> a Polish Coney.
 ML> Something that G & A is good at.
 DD> Nearly any venue which serves Polish sausages and chilli is "good" at
 DD> that. 

Unfortunately, I didn't think G & A was particularly good at
what Mr. Spiky Hair thinks it's good at, which is regular
hot dogs. But the Polskas were pretty good.
 
 DD> Title: Ben's-Style Chilli
 ML> Don't go out of your way for it. It's pretty boring.
 DD> Most right coast chilli is - if much of it can actually be considered
 DD> chilli rather than tomato-ground beef soup.  Bv)=

Most chili is pretty boring. And if you want to single out
the eastern stuff, you haven't tried the California versions,
all of which in my experience are worse than that - essentially
bell-pepper-rich meat sauce with not so much meat (and plenty
of legumes) in it.

Dirty Penny Ale "Big Game" Chili
cat: meh
yield: 12 servings

3 lb ground beef
1 lb hot Italian sausage or chicken sausage
2 md onions
4 cloves garlic
28 oz cn diced tomatoes (not pureed)
- or 6 squishy ripe tomatoes sliced into small pieces
16 fl Dirty Penny Ale
1 pk (to 2) Durkee's Chili spice, or add chilli powder to taste
Salt
Pepper

Cook ground beef and diced sausage together. Add salt, pepper,
and flaky red pepper (if you like). Drain the grease from the
cooked ground beef and sausage mixture. Set the drained meat
aside on a plate. In the same skillet, saute onions, garlic,
and tomatoes. After 4-5 min, add ground beef and powdered
chilli spice. Pour in 1 pt Dirty Penny Ale. Keep stirring the
mixture until there's an agreeable blend of spices, tomato
flavor, beef, sausage, and liquid. Don't add too much ale,
but don't use too little. Ideally, you want a chilli that's
not too watery but not too dry. Simmer over low heat for at
least one hour.

from Matthew Lubanko, Madison, CT
www.oldeburnsidebrewing.com
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