Text 7625, 182 rader
Skriven 2011-02-24 06:35:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Prep work
=================
Ruth Haffly Said to Dave Drum about Prep work

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

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

RH> That's what we thought but the judges went for the hotter. I think
RH> the male judge liked it better; the female liked mine better but
RH> deferred to the male.

You only had two judges? For how many chillies? Nearly all cook-offs 
(sanctioned and non-sanctioned) strive to have as near to one judge per 
contestant as possible so that there can be a consensus rather than an 
up or down - especially as judging is totally subjective.

RH> RH>  DD> 2. Chop all your vegetables as fine as possible. Your
RH> diners

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

That's fine - medium to small dice works well - even in an ICS cook-off.
Especially in the chile verde category. But, as I said earlier, it takes 
longer to cook big chunks and they are not generally attractive to the 
eye ... and part of judging any food is eye appeal.  Bv)=

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

RH> RH> Should have done that; maybe next time.

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

RH> Have to plan to do that next year. It's a Super Bowl Sunday night
RH> event, also a great community outreach.

RH> RH>  DD> 5. You _CAN_ cook the spices and flavour right out of your
RH> RH>  DD> "kicker" of chilli spice, cumin, and/or garlic and/or salt.

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

Don't change a thing then. Just cook your best pot of red and let Ol' 
Scratch take the hindmost. But, you might mention to the people putting 
on the cook-off that more judges would be a good thing.  Bv)=

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

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

RH> OK, sounds like you're doing well. Just make sure the pumpernickel &
RH> rye have whole wheat, not white or unbleached flour in them.

As as been discussed here about bakeries - Humphrey's Market opened a 
stand-alone bakery down the block from their mini-supermarket. I lived 
about a year and produced really excellent breads and pastries. I bought
baguettes, long French loaves, black breads, etc. there. But, there 
weren't enough like me to keep the doors open. So, they closed up shop 
and moved into part of the mother store - where they make doughnuts and 
sweet pastries ... the stuff that sold best for them when located down 
the street.

I am not as aggressively anti-white flour as you are. I suspect that 
many of the rye or black bread products I buy have some white flour in 
them. And I really don't care. I buy for taste/texture more than for 
political correctness. I know that most WW breads, unless labelled 100% 
have some (majority) white flour in them.

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

RH> No, I don't use any fat but what's in the meat. Maybe I should go
RH> with a very lean one and some suet? I couldn't find suet in AZ years
RH> ago when I wanted to make mince meat, haven't looked for it here in
RH> NC. It's lard country here.

If you ask at the service counter they will probably be able to 
accommodate. Most markets in this area offer suet in the pre-package 
gondolas - right along with the lard packages.

And remember - when you spoon the extra fat off the chilli that if you 
save it you can use it to pop corn and it makes a most delightful 
flavoured popcorn. Even if you don't eat popcorn yourself I'd bet your 
church has an event or two where it would go over well. Although some 
mothers might get a bit peeved if their very young chirrun ate it and 
wiped their hands on their church clothes.  Bv)=

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

      Title: Russian Black Bread
 Categories: Breads, Grains
      Yield: 2 loaves

      4 c  Rye flour
      3 c  All-purpose flour
      1 ts Granulated sugar
      2 ts Salt
      2 c  100% bran cereal
      2 tb Caraway seed; crushed
      2 ts Instant coffee granules
      2 ts Onion powder
    1/2 ts Fennel seed; crushed
      2 pk Dry active yeast
  2 1/2 c  Water
    1/4 c  Vinegar
    1/4 c  Dark molasses
      1 oz Unsweetened chocolate
    1/4 c  Butter
      1 ts Cornstarch
    1/2 c  Cold water

  Combine rye and all-purpose flour, set aside. In large
  bowl thoroughly mix 2 1/3 cups flour mixture, sugar,
  salt, cereal, caraway seed, instant coffee granules,
  onion powder, fennel seed and yeast.
  
  Combine water, vinegar, molasses, chocolate and butter
  in saucepan. Warm over low heat. Gradually add to dry
  ingredients. Beat at medium speed with electric mixer
  for 2 minutes, scraping bowl occasionally.
  
  Add 1/2 cup flour mixture. Beat at high speed 2
  minutes, scraping bowl occasionally. Stir in enough
  additional flour mixture to make soft dough.
  
  Turn out on lightly floured board. Cover dough with
  bowl. Let rest 15 minutes. Then knead until smooth and
  elastic, about 10 to 15 minutes. (Dough will be
  sticky.) Place in greased bowl, turning to grease top.
  Cover and let rise in warm place, free from drafts,
  until doubled in bulk, about 1 hour.
  
  Divide dough in half, form into 2 loaves and place in
  9-by-5- inch loaf pans. Or form into 2 round balls and
  place on greased baking sheet.
  
  Preheat oven to 350oF/175oC. Bake 45 to 50 minutes or
  until bread sounds hollow when tapped on the top.
  
  Meanwhile, combine cornstarch and 1/2 cup cold water.
  Cook over medium heat, stirring constantly, until
  mixture boils. Stir constantly for 1 minute. As soon
  as bread is baked, brush cornstarch mixture over tops
  of loaves. Return bread to oven. Bake 2 to 3 minutes
  or until glaze is set. Remove from pans. Cool on wire
  racks.
  
  Makes 2 loaves.
  
  From the Oregonian's FOODday, 1/5/93.
  
  Posted by Stephen Ceideburg

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
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