Text 7403, 109 rader
Skriven 2011-02-19 06:01:00 av Dave Drum (1:18/200.0)
   Kommentar till text 7350 av Ruth Haffly (1:396/45.28)
Ärende: Prep work
=================
Ruth Haffly Said to DAVE DRUM about Prep work

RH>  DD> 1. Don't make it *too* hot. But, do give it enough bite so that
RH>  DD> taster will know it's not beef soup or spaghetti sauce.

RH> That's what I did this time. Seems that most judges think that if it
RH> isn't hot, it's not good.

Overall, a moderate heat will usually do better than the "macho" style.

RH>  DD> 2. Chop all your vegetables as fine as possible. Your diners
RH>  DD> want the flavour of tomato, bell pepper, etc. But, they do not
RH>  DD> want big chunks floating in their bowl of red. Use powders or
RH>  DD> granules for the onion and garlic wherever possible.

RH> Mine were in between a coarse and fine--more of a medium--chop. This
RH> wasn't ICS competition, just between friends at church.

This has held true for me at ICS, CASI (Chilli Appreciation Society 
Int'l), and "outlaw" (church, fire dept., town fairs and celebrations, 
etc.) Big chunks will gather negative comments. And fine cut ingredients 
cook quicker than uber-chunks.

RH>  DD> 3. Your chilli can be done in 90 minutes and ready to serve at
RH>  DD> that time.

RH> I think "can" is the operative wordd there; I prefer to give it
RH> longer to let it all blend better.

If there is time, then, by all means.

RH>  DD> 4. Your chilli will improve if allowed to "rest" overnight and
RH>  DD> then be re-heated and have the spices "adjusted".

RH> Should have done that; maybe next time.

Since your church cook-off is a "bring it in" rather than a "cook it 
from scratch right here" style - that would be a good practice.

RH>  DD> 5. You _CAN_ cook the spices and flavour right out of your
RH>  DD> chilli by over-cooking. This is why most cooks taste their
RH>  DD> chilli just before serving/judging time and add a final
RH>  DD> "kicker" of chilli spice, cumin, and/or garlic and/or salt.

RH> Mine definately had the flavor. Steve tasted it about an hour before
RH> judging (When we took it to church, we kept it on "low", probably
RH> should have just done the "keep warm" setting.) and did the final
RH> spice adjusting then.

RH> BTW, to help you, sub a whole wheat bread for the white stuff and
RH> add another piece of fruit every day. Brown rice instead of white
RH> will help give you a fiber boost as well.

I already do WW bread - 100% when/where I can get it. Or pumpernickel, 
or rye (without seeds/caraway). And I eat oatmeal three or more days per 
week, etc. Two of my favourite fruits are now on the verboten list - 
strawberries and rasp/black berries - because of the small seeds.

RH>  DD>       Title: Chilli For Nick
RH>  DD>  Categories: Stews, Chilies, Beef, Poultry
RH>  DD>       Yield: 32 servings

RH> Mine was obviously different; I used ground beef and ground turkey.
RH> Steve suggested I go with all beef next time.

Did you use suet? Even if you spoon off all the floating fat, suet adds 
a definite (and wonderful) flavour to the stew. Much better than Mazola 
Oil or Crisco or canola.

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

      Title: 1850 Blackberry Pie
 Categories: Five, Pies, Pastry, Dairy
      Yield: 6 servings
 
     10    Inch unbaked pie shell
      1 qt Blackberries
      1 c  Flour
      2 c  Granulated Sugar
      1 c  Milk
 
  Fill shell with berries. Mix flour, sugar, and milk. Pour
  mixture over berries. Bake at 350oF/175oC for 45 to 50
  minutes until center is set. If desired, brown under
  broiler.
 
  Serves 6 to 8
 
  Recipe By: Mrs. Charles G. Moyers, Jr. 

  Source: "Mountain Measures" -- Junior League of Charleston,
  WV - ed. 1974

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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