Text 10541, 90 rader
Skriven 2014-03-04 07:06:00 av Dave Drum (74042.cooking)
  Kommentar till text 10483 av MICHAEL LOO (1:123/140)
Ärende: Mutts & Mutton
======================
MICHAEL LOO Said to DAVE DRUM about mutts and mutton 274

ML>  ML> And the next question (for me, as a waste not want noter, not
ML>  ML> for trophy hunters, who won't care) would be: is there way
ML>  ML> to sufficiently deodorize the meat to the point it can be
ML>  ML> put into a curry or something.

ML>  DD> Have to be awf'ly hungry I am thinking.

ML> Not everybody has the modest luxuries of choice that we do.

And not all of us are as fastidious as Mrs. Grundy would have us 
believe. I knew an artist who visited England and survived partially by 
finishing food left on plates by departing diners. Someone doing that in 
this country would be given the "bum's rush" in short order.

ML>  DD> Aside from the fact that cats are pretty much self-cleaning and
ML>  DD> self- tending, some of them can be just a big affection sponges
ML>  DD> as Rover.

ML> I don't mind cats in general, nor the giving nor receiving
ML> of affection.

ML>  ML> Meaning that mutton is a good choice for stew, as it can
ML>  ML> flavor more potatoes.

ML>  DD> Stews are a great goodness ... I likes 'em. A lot!

ML> Funny thing, I like stews and gravies but am not a fan
ML> of soups. Guess I've said that about a hundred times.

So, is chilli a stew or a soup?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: U.S. Army Chilli (1896-1944)
 Categories: Chilies, Beef, Rice
      Yield: 1 Servings
 
      1    Round steak
      1 tb Hot drippings
      2 tb Rice
      1 c  Boiling water
           Flour
           Salt
           Onion; (opt)
      2 lg Dried red chile pods
 
  Soldiers of the U.S. Army on the Western frontier had been
  eating chilli since the war with Mexico (1846) but not
  necessarily in their messes. The first Army publication to
  give a recipe for chilli was published in 1896, The Manual
  For Army Cooks (War Department Document #18). By World War
  I, the Army had added garlic and beans; by World War II,
  tomatoes. This was a national pattern: Fannie Farmer did
  exactly the same (see the editions for 1914, 1930, and
  1941)
  
  Chili con carne (1896) (per soldier). 1 beefsteak (round);
  1 Tbs. hot drippings; 2 Tbs. rice; 1 cup boiling water; 2
  large dried red chile pods; 1 cup boiling water; flour,
  salt, and onion (optional).
  
  Cut steak in small pieces. Put in frying pan with hot
  drippings, cup of hot water, and rice. Cover closely and
  cook slowly until tender. Remove seeds and parts of veins
  from chile pods. Cover with second cup of boiling water
  and let stand until cool. Then squeeze them in the hand
  until the water is thick and red. If not thick enough, add
  a little flour. Season with salt and a little onion, if
  desired. Pour sauce over meat-rice mixture and serve very
  hot.
  
  Recipe By: John Thorne Sep/Oct Chile Pepper Magazine
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

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

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