Text 10037, 133 rader
Skriven 2014-02-18 06:44:00 av Dave Drum (1:18/200.0)
  Kommentar till text 10000 av Ruth Haffly (1:396/45.28)
Ärende: White Chilli
====================
Ruth Haffly Said to Dave Drum about White Chilli

RH> RH>  NB> I seem to remember that he talks about putting beans in
RH> RH>  NB> chilli... but just at the end.

RH> RH> I saw that too; I guess he doesn't enter that in the ICS
RH> RH> competitions.

RH>  DD> I don't enter cook-offs any more. I'm a judge these days.

RH> T'would be interesting to see how you rate ours.

The way judging works is that each judge takes a spoonful of each chilli 
and tastes it, judging on colour, texture and taste and (should) notes 
comments on each - like "too thin", "needs salt", etc. S/he then votes 
for the chilli s/he likes best of those sampled. Then the second 
favourite and the third favourite. Judges may go back and re-sample 
various cups and often do after narrowing down their choices. Judging 
used to be pretty easy - there would be three or four pretty good 
chillies on each table with one of those being an absolute "runaway 
winner", three or four absolute "spitters" and a few middle-of-the-road 
cups. These days a judge seldom encounters a spitter. And the former M-O-
R cooks have raised their games to the pretty good category.

The individual judging sheets are tallied by the scorekeepers with a 
first place vote worth 3 points, second - 2 points and third a single 
tally. Many cook-offs have been won by a chilli that had no (or a 
single) first place vote but a gaggle of second and third place marks on 
the judging sheets.

Part of the fun for a judge is to revisit the judging room right along 
with the cooks to see how the selections s/he made fared overall. I 
usually have two of the top three places and many times have all three 
top vote getters. I have never, yet, gotten all three in the correct 
order.   Bv)=

RH> RH>  RH> Got to educate those kids as to what real chili is. (G)

RH> RH>  NB> Quite.  Many people think that chili is the beans.... ;)
RH> RH>  NB> Maybe with a bit of meat added, heat optional... ;)   Not
RH> RH>  NB> at all what a real chili would be...

C'mon up to Spring-A-Leak this next Sunday for the Joe DeFrates 
Regional. I'll get you in as a judge on any two of the three main 
classes (I'm not sure if there will be a Homestyle category). Salsa, 
Chile Verde and Traditional Red Chilli will all select winners to 
represent the Joe DeFrates Regional at the World Chilli Championship 
Cook-off in Palm Springs next October.

RH> RH> Not in the least! We've seen quite a few non chilis entered over
RH> RH> the years but if it's a family's version of chili, who's to
RH> RH> argue? I've had (and made) white chili but prefer a red one; the
RH> RH> white was too similar to bean soup with chicken to be a real
RH> RH> chili, IMO.

RH>  DD> My problem with most "white chilli" is that it is so wimpy on
RH>  DD> chilies. Maybe one 4 oz can of chopped green chilies in a huge
RH>  DD> pot of stuff. And hardly any cumin or other interesting stuff.

RH> I know, it's more like a chicken and bean soup. I made one once, for
RH> our Life Group. It went over well, didn't bring any home, but I
RH> thought it was on the wimpy side for chili.

RH>  DD> Here's my idea of a proper chicken chilli - add beenz if you
RH>  DD> like:

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

RH>  DD>       Title: Chicken Green Chile Stew
RH>  DD>  Categories: Poultry, Herbs, Chilies, Citrus
RH>  DD>       Yield: 4 servings

RH> Interesting but I'd have to leave the cilantro out. Neither Steve
RH> nor I are especially fond of it.

I'm not a huge fan of cilantro - but, I have come to tolerate it as 
there are some things that don't taste "right" without it. But, one has 
to be careful as it is easy to overload - and I have marked off some 
salsas and chile verdes in competition for that very thing.

RH> ... Wisdom consists in knowing what to do with what you know.

And it's the things that you know that aren't true that will bite you in 
an inconvenient spot.   Bv)=

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

      Title: 1975 ICS World Championship Winning Chilli
 Categories: Five, Beef, Vegetables, Chilies, Stews
      Yield: 3 servings

      1 lb Ground beef
      1 oz Pkg Chilli Man Chilli Mix *
      8 oz Can Hunts tomato sauce
        ds Tabasco sauce

  Brown ground beef in heavy skillet. Stir in contents of
  chilli mix and add tomato sauce. Simmer for 1 hour and add
  Tabasco.

  * Joe DeFrates originally developed the Chilli Man Mix
  (the Illinois spelling of Chilli) and sold it, packaged,
  under that name from the 1950s until he sold the recipe to
  the Milnot Co. of Litchfield, IL, in the 1970s. It is
  available today in most midwestern states under the
  original name. The actual ingredients of the chilli mix are
  not available.

  A FURTHER NOTE: You can believe that this is the actual
  recipe if you like. But, no chilli cook *ever* gives out
  the exact recipe that he used. And the original chilli
  spice mix that Joe probably did use is no longer
  available - so, use Gebhardt or Mexene or whatever your
  favourite is. - UDD

  From: http://www.chilicookoff.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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