Text 33301, 140 rader
Skriven 2013-02-03 07:38:00 av Dave Drum (63482.cooking)
  Kommentar till text 33268 av Ruth Haffly (1:396/45.28)
Ärende: Mists
=============
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> concentrate. On rare occaisions she bought grape--those times, as soon
 RH> as we finished drinking it, she would snatch up the glasses (plastic)
 RH> and rinse them. I guess she was afraid the grape juice would stain the
 RH> plastic.

 DD> Never saw it stain the plastic jugs it came in.   Bv)=

 RH> It does, I've seen the stains. Not so much on the clear plastic but the
 RH> opaque does stain.

I'll have to take your word on that - I only ever bought my Welch's in clear
plastic. And I don't get that any more. Prune juice once in a great while.

 DD> I remember those garish anodized colours on the brushed aluminum
 DD> glasses. I really disliked them, both from an aesthetic standpoint and
 DD> because the thin aluminum did nothing to insulate the contents. If you
 DD> were drinking a cold drink your hand got very chilled. And if you had
 DD> a hot beverage you better have a napkin handy to pick up the glass and
 DD> sip very carefully lest you burn your lips.

 RH> We always had cold drinks in them. At least they started cold, by
 RH> meal's end, the contents would be warm. But, these were a gift for
 RH> their 1950 wedding so Mom & Dad (I think more Mom) were somewhat
 RH> disappointed when the glasses didn't survive the dishwasher. They did
 RH> use the glasses, until we replaced them, as we found out.

 DD> I never noticed that bell peppers had *any* heat at all. Just the
 DD> kerosene under-taste.

 RH> They don't have heat (unless crossed with a hotter pepper); that's the
 RH> point of it. She doesn't like any heat.

Then what was her objection to bell peppers? I either don't get it - or I
missed something.
 
 DD> I like Mexi-Bells ... all the #2 Diesel flavour PLUS some heat. But,
 DD> that's me.

 RH> And you're welcome to them. I won't get to defend my chili championship
 RH> title this year, due to circumstances beyond my control.

Sorry 'bout that. I will be cooking (helping out, actually) 40 to 60 gallons of
Chilli (using the recipe I will post below) for the SPARC (SPringfield Aid to
Retarded Citizens) Starry Starry Night fund raiser and chilli supper on 17 Feb.
Ought to be fun - we usually have a couple of days to get ready - but, this
year they are using the Knights of Columbus hall .... and they have something
going on Saturday. So we must come in at 7 ayem to be ready to start serving at
11 ayem. Fortunately the local KC has a nicely equipped and spacious kitchen.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilli Supper: The Recipe
 Categories: Stews, Chilies, Beef, Poultry
      Yield: 32 servings
 
      5 lb Chilli grind chuck *
      8 oz Suet
      3    Ribs celery; w/leaves
      1 ts Jalapeno powder; + more to
           - taste
     48 oz Can Red Gold tomato juice
     48 oz Can chicken broth; low sodium
    1/2 tb Minor's beef base 
           +=IN=+
     16 oz Boiling water 
      4 oz Baron's # 5640 chilli powder
  1 1/2 oz Ground cumin
  1 1/2 tb Brown sugar
  1 1/2 tb Onion granules
      1 tb Garlic granules
    3/4 tb Salt
    1/2 ts Oregano; crumbled
    1/2 ts White pepper
    1/2 ts Worcestershire powder
  1 1/2 ts Vinegar
    1/2 ts Prune juice; opt
           Cayenne pepper; opt

MMMMM-------------------------KICKER--------------------------------
  2 1/2 tb Mexene chilli mix *
    1/2 tb Ground cumin
    1/2 tb Garlic granules
    1/2 ts Salt; more to taste
     96 oz Brooks Chilli Hot beans

  * Or Ray's Chilli Mix

  This should produce 2+ gallons of chilli sauce.

  Prepare the basic recipe - down to the kicker section.

  Render the suet and cook the chuck in it until all the 
  pink disappears.

  While the meat is cooking place the celery, ground jalapeno,
  and tomato juice in a blender and puree.

  Drain beef and place it with the celery/chile/tomato juice
  in an 8 quart heavy-bottom pot.

  Add balance of ingredients to the pot, stirring to mix. Add
  in the chicken broth and beef base/water simmering on a low
  flame. Stir often enough to keep the chilli from scorching 
  or sticking.

  Taste often and adjust seasonings (especially salt and
  garlic) as you go - to your taste.

  When sauce is cooked, in your estimation, remove from heat,
  and refrigerate overnight. 

  The next day, re-heat the chilli sauce on a low flame until 
  heated through and at a nice low simmer. Add the "kicker"
  ingredients and cook for at least 15 minutes to allow 
  flavours to marry and blend. Add the beans and stir to
  combine. 

  With the addition of the beans, there should be 2 1/2
  gallons of chilli.

  This should serve: 32 Ten-ounce bowls

  Recipe adapted from Les Eastep's chilli supper recipe.
  I have used this recipe in ICS chilli cook-offs and have
  placed higher (ironically) than its originator in those
  contests more than once.

  MM Format by Dave Drum - 02 February 2004

  Uncle Dirty Dave's Kitchen

MMMMM


... In the last analysis, a pickle is a cucumber with experience-Irena Chalmers
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