Text 23703, 108 rader
Skriven 2015-02-05 20:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: chili 172
=================
 DD> I found it interesting that in the years that Con-Agra was a sponsor
 DD> of the ICS World's Championship Chil(l)i Cook-off that a cook I know
 DD> and have cook at the same cook-off with listed Wesson Oil in his
 DD> "winning" recipe for that year. I know for an observed fact that he
 DD> uses suet - not Wesson, canola, or olive oil. 
 DD> Use of suet in chilli is a long established Springfield tradition ...

H'm ... it shouldn't matter unless you have to submit
the recipe before cooking it. Does he specify brand
names for his spices and tomatoes as well?

 DD> Lawson's, owned by Lawson Straights, opened in 1949 in the spot that
 DD> had been a chilli parlor named Schienle's. Before that, it was the
 DD> Clover Leaf Tavern. 
 DD> In those days, chilli was served in every restaurant, diner and bar in
 DD> the city, and each one had its own "secret recipe.""

Those were the days.

 DD> Title: Smitty's Famous Lawson's Tavern Chilli
 DD> cooking until suet looks like oil. Cracklings can be left
 DD> in, if desired. If they taste strong, they should be
 DD> omitted. Let oil cool until meat does not splatter when
 DD> added.

If they taste strong, leave them in anyway!

 DD> Add meat, breaking up with a potato masher or large spoon,
 DD> while cooking. Always stir constantly. Cook until med-well
 DD> done, but not crisp.

In which case ground beef should be fine (anyhow one shouldn't
worry about the concern described in the recipe). Mouth texture
I can't speak for - I like it most ways, ground, "chili grind,"
fine chop.

 DD> * BEANS: Beans, which are very important

Beansjust don't belong.

 DD> From: http://www.patriotledger.com

?!

-Begin Recipe Export- QBook version 1.00.14

Title: Nam Jim Viet (Vietnam Sauce)
Keywords: Sauces, Thai, Colonel

 NAM JIM VIET (VIETNAM SAUCE)
 ============================

  DESCRIPTION:

  This is a popular dipping sauce in Thailand, though exactly why it
  is called 'Vietnamese' nobody seems able to tell me.

  The sauce may be thickened with gelatine or any of the typical
  vegetable gelling agents sold for preserve making: simply use them
  to thicken the sugar syrup as if it were water.

  Some commercial versions of this sauce puree the chilies but home
  made versions are usually made from paper thin slices of chili.

  A Tb of vinegar can be substituted for the tamarind paste.

  INGREDIENTS:

  1 1/2 cups water
1/2 cup white granulated sugar
1/4 cup kratiem (garlic), chopped very fine
1/4 cup prik chi fa (Thai jalapenos), sliced paper thin
  1 Tb tamarind paste
  1 Tb nam manao (lime juice)
  1 ts fish sauce
  X Gelling agent (optional)

  METHOD:

  Warm the water and soak the tamarind paste in it for an hr, then
  squeeze it thoroughly to extract as much juice as possible, and then
  pass it through a chinois or other very fine sieve to remove the
  pulp.

  Bring the water to a gentle boil, and stir in the sugar, dissolving
  each addition thoroughly, and continuing until all has been added,
  then continue to simmer, uncovered, stirring occasionally, to
  thicken it, by reducing the mixture to about 1 cup.

  Slice the chilies and chop the garlic.  Then when the sugar syrup is
  reduced, add the lime juice, and fish sauce (and the gelling agent
  if you are using it), and allow to cool.

  When the mixture is down to a warm room temperature, stir in the
  chilies and garlic, and leave to stand for about 30 min, before
  tasting and if necessary adding a little more lime juice or fish
  sauce to taste.

  Store in a well sealed preserving jar.  It will keep 6-8 weeks in a
  refrigerator.

  From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>

-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)