Text 23677, 100 rader
Skriven 2015-02-05 11:02:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Beef Oddities
=====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> That's why the gods give us suet.

 ML> Indeed. Suet and lard are among the greatest of the beastly
 ML> gifts to civilization.

I found it interesting that in the years that Con-Agra was a sponsor of the ICS
World's Championship Chil(l)i Cook-off that a cook I know and have cook at the
same cook-off with listed Wesson Oil in his "winning" recipe for that year. I
know for an observed fact that he uses suet - not Wesson, canola, or olive oil.

Use of suet in chilli is a long established Springfield tradition ...

"One beloved chilli parlor in Springfield, Ill.'s past was Lawson's Tavern,
which stood at Eighth Street and North Grand Avenue. 

Lawson's, owned by Lawson Straights, opened in 1949 in the spot that had been a
chilli parlor named Schienle's. Before that, it was the Clover Leaf Tavern.

In those days, chilli was served in every restaurant, diner and bar in the
city, and each one had its own "secret recipe.""

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

      Title: Smitty's Famous Lawson's Tavern Chilli
 Categories: Beef, Herbs, Chilies
      Yield: 1 pot

  4 1/2 lb (to 5 lb) ground suet 
      4 lb Coarse ground beef; this is
           - sometimes called chilli
           - chuck. Hamburger does not
           - work very well; it tends
           - to get too crisp. 
 4 4/10 oz (3/4 cup) chilli spice mix
      2 tb Salt; more to taste
    3/4 tb Garlic powder
      1 ts Ground oregano 
      2 ts Red pepper 
      1 tb Ground cumin; more to taste
           Beans *

  Use a 9 to 10 quart iron kettle. Render the suet first.
  Put in a cup of water to get it started to melt and
  prevent sticking. Keep it boiling and stir constantly.
  When mixture stops foaming, skim off all foam. Continue
  cooking until suet looks like oil. Cracklings can be left
  in, if desired. If they taste strong, they should be
  omitted. Let oil cool until meat does not splatter when
  added.

  Add meat, breaking up with a potato masher or large spoon,
  while cooking. Always stir constantly. Cook until med-well
  done, but not crisp. Mix the powdered ingredients and add
  them a few minutes before meat is done. Keep stirring.
  Don't let it stick to the bottom of the kettle.

  * BEANS: Beans, which are very important, are cooked
  separately from the meat. Small red beans (although hard
  to find) are best to use. Don't use kidney beans, if
  possible. Brooks hot chili beans are the next best choice.

  Cooked beans are better if prepared at least 24 hours
  prior to serving. They will provide their own juice during
  cooking.

  SERVING: Place heated beans in bowl first. Top with 3 to 4
  tablespoons of chilli meat. Let the consumer do the mixing.
  Serve with crackers, etc.

  STORING CHILLI MEAT: Strain meat from oil; pour oil into
  small cake pans. Divide meat mixture into cake pans. Let
  cool until solid. Place pans in refrigerator or freezer
  for a few hours or a day. They can be removed easily by
  heating in a little hot water or moving pan over hot
  flame.

  Remove bricks from pans; seal tightly with butcher paper
  or plastic wrap. Do not use aluminum foil or leave in pan,
  as spices can eat through aluminum.

  These bricks can be stored in refrigerator for a couple of
  weeks or for a year in a freezer (if well wrapped). Slice
  off only the amount of brick you want to use; re-wrap and
  refrigerate.

  NOTE: This chilli meat makes super Coney Island hot dogs.

  From: http://www.patriotledger.com

  Uncle Dirty Dave's Archives

MMMMM

... There is no moral precept that doesn't have something inconvenient about it
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