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Möte COOKING_OLD3, 37489 texter
 lista första sista föregående nästa
Text 7852, 118 rader
Skriven 2011-02-28 21:35:22 av Ruth Haffly (1:396/45.28)
   Kommentar till text 7625 av Dave Drum (1:18/200.0)
Ärende: Prep work                                                [1]
====================================================================
Hi Dave,

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.

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

Pastor asked for volunteers from among the visitors, figured members
might be a bit previously influenced. One entrant was just a can of
chili, unopened, forget what brand. But, only the 2 awards, top and
runner up and runner up was people's choice.

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.

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

Yes, that's why I go for color too. Mine has yellow, red, green,
brown........

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.

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

Last year there were 3 and it ended up same placing, same people's
choice for mine.  Got to see who shows up as a visitor who's brave
enough to judge.

RH> rye have whole wheat, not white or unbleached flour in them.

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

Sigh! Why don't people like good bread?


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

Usually it's the #1 thing. Sometimes it's unbleached white flour wchich
is just as bad.

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.

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

Have to check on it in our regular market asortment.

 DD> And remember - when you spoon the extra fat off the chilli that if you
 DD> save it you can use it to pop corn and it makes a most delightful
 DD> flavoured popcorn. Even if you don't eat popcorn yourself I'd bet your
 DD> church has an event or two where it would go over well. Although some

Fall Festival--but the kids aren't in "sunday go to meeting" clothes
then. We have a dessert auction with it.

 DD> mothers might get a bit peeved if their very young chirrun ate it and
 DD> wiped their hands on their church clothes.  Bv)=

I suspect so. (G)



>> CONTINUED IN NEXT MESSAGE <<

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Always butter up the SYSOP, they taste better that way.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)