Text 12092, 116 rader
Skriven 2014-04-12 09:17:00 av Dave Drum (75339.cooking)
  Kommentar till text 12023 av MICHAEL LOO (1:123/140)
Ärende: Cincy
=============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I never cared for their beisbol team -

 ML> I never cared for their chili.

I like their 5-Ways but I don't confuse it with real chilli. Too much all-spice
and cinnamon for me.
 
 DD> Pete Rose notwithstanding.

 ML> Pete Rose hustled, sure, but he brought football
 ML> roughness to the game. Not to mention violating the

What of Ty Cobb, Rogers Hornsby and/or the St. Louis Cardinals Gas-house Gang?

 ML> "cardinal" rule (I don't know what's so wrong about
 ML> betting you'll win - betting you'll lose, that's
 ML> quite another thing).

That was a "politically correct" rules put in because of pubic perception. But,
the way Rose went about his gambling, betting on everything in sight, tells me
that he was a degenerate gambler and a candidate for "Gamblers Anonymous"
intervention. 
 
 DD> Only way I get a headache from brewski is if I overindulge and pay the
 DD> piper next day.

 ML> How much is overindulgence? For me it varies from
 ML> sixteen to three, depending on other circumstances.

Varies for me as well, and often depends on what I've had to eat. Worst
hangover I EVER had came from Mogen David wine(s) and I never even got buzzed.
But, boy howdy! I sure paid the next day. 
 
 ML>   There is something in Falstaff (as it was brewed/sold
 DD> around here) that always gave me the hiccups.

 ML> An amusing reaction.

I never though so when it was happening to me. 
 
 DD> I class Corona with the short-lived Zima. Not even good horse pi$$. I
 DD> know a lot of Mexicans and none of them drink Corona. Just as none of
 DD> the Jamaicans I know (both of them) will touch Red Stripe.

 ML> Although Red Stripe is not a great beer, it is the
 ML> dominant beverage on the beaches of Negril and
 ML> similar places. Of course, tourists are the dominant
 ML> consumers there as well.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cincinnati Chilli (Like Empress Chilli Parlor)
 Categories: Spices, Herbs, Chilli, Stews
      Yield: 6 Servings
 
      3 lg Onions; chopped
      6 cl Garlic; minced
      4 lb Ground beef
    1/3 c  Chilli spice; your choice
      2 tb Sweet paprika
      2 ts Ground cumin
      1 ts Ground coriander
      1 ts Ground allspice
      1 ts Greek oregano; crumbled
      1 pn Cinnamon
    1/4 ts Ground cloves
    1/4 ts Ground mace
      1    California bay leaf
      3 c  Water
     16 oz Can tomato sauce
      2 tb Red wine vinegar
      2 tb Molasses
           Spaghetti; cooked
           Cooked, drained kidney beans
           Chopped onion
           Grated Cheddar cheese
           Oyster crackers
 
  In a large heavy kettle, cook the onions and the garlic in
  a little oil over moderate heat, stirring, until the onions
  are softened, add the beef, and cook the mixture, stirring
  and breaking up the lumps, until the beef is no longer pink.
  
  Add the chilli powder, paprika, cumin, coriander, allspice,
  oregano, cinnamon, cloves and mace. Cook the mixture,
  stirring, for 1 minute.
  
  Add bay leaf, water, tomato sauce, vinegar, and molasses and
  simmer the mixture, uncovered, stirring occasionally and
  adding more water if necessary to keep the beef barely
  covered, for 2 hours. Or until it is thickened but still
  soupy enough to be ladled.
  
  Discard the bay leaf and season the chilli with salt &
  pepper.
  
  Serve the chilli as is or as the traditional Cincinnati 5-way:
  Ladle the chilli over the spaghetti and top it with beans,
  onion, Cheddar, and oyster crackers. (Also over hot dogs.)
  
  Makes about 8 cups, serving 6.
  
  Recipe By: Gourmet Magazine
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... BEER: The cause of and solution to all of life's problems. - Homer Simpson
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