Text 33618, 144 rader
Skriven 2015-11-25 06:23:14 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: no tomatoes 537
===========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 >  ML> I don't tend to feed chili to such people.

 > I also do chilli suppers for various charities, my Mercedes guy during the
 > Route 66 Festival, the bunch at work, etc. They tend to be a mixed bag WRT
 > spice HOT stuff.

 ML> Lowest common denominator then for each situation.
 ML> I do a lot of that; I've learned to make a hotter
 ML> upper to serve on the side - cayenne (sometimes
 ML> toasted), salt, water, and oil, nothing else.

 > Ancho is my main pepper in chilli - it's pungent but not overly so. I

 ML> As I've said, the only ancho I use is already ground
 ML> into the chili mixture - all the other peppers I add
 ML> dilute that.

I may have mis-spoke. Paprika is or can be considered a chile. The chilli 
spice mix that I make up is on a ratio of 18 paprika: 3 ancho: 1 cayenne. I 
usually source my paprika from HotPaella.com as it tends to be a bit zippier 
than the hot Hungarian stuff I have tried.

 > also use a Jalapeno or two sometimes.

 ML> What I would make for just me would be more on the
 ML> south Indianish level of heat - give a good vindaloo
 ML> a run for its money.

I find that if I get too much heat my taste buds shut down and all I 
experience is the heat. Mary Ann's Firebrand Chilli does that to me. After the 
first bowl - no more taste. Just heat. You used to hold the record there. But, 
you've been eclipsed by two servings - some airplane driver for Untied Express 
did the deed.

 > The best way to know you've "done good" is when they return for another
 ML> sample.

 ML> As you said, free food is a powerful motivator.

So is good flavour/texture/aroma/mouth feel.

 >  ML> Looked it up, seems the ICS one I looked at
 >  ML> required a quart.
 > OK, a quart it is then.

 ML> Seemed that way. I think that was the size of the
 ML> official vessel at that one.

 >  > the salsa judging cups are 20 oz.

 >  ML> That's a bunch of salsa.

 > Not so much as you might think. Especially when serving samples on Scoops

 ML> How many judges is one expected to feed?

As many as 20. Average "taste" is about a teaspoon. Not counting re-tastes or 
taste-off samples in event of a tie on score sheets. Often get back a half or 
less in the cup. I have noticed that the salsas that finish higher up in the 
scoring tend to have less "left over" than those nearer the bottom - whose 
cups are often nearly full.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Firehouse HOT Chilli Spice
 Categories: Chilli, Herbs, Chilies
      Yield: 5 1/2 ounces
 
      6 tb Hot Hungarian or Spanish
           - Paprika
      2 tb Turmeric
      1 tb Dried Ancho chilies
      1 tb Cumin
      1 ts Oregano
    1/2 ts Cayenne
      1 tb Garlic granules
    1/2 ts Salt
    1/4 ts Ground cloves
 
  Mix all ingredients and grind to a fine powder using a mortar
  and pestle, or food processor or blender. Spice will keep 6
  months or so on the pantry shelf.
  
  This powder is somewhat more pungent and fresher tasting than
  a packaged brand, so use a bit less.
  
  UDD notes: I have increased the cumin and garlic in this from
  the original. You can use an R2D2 coffee grinder to grind the
  chilies and other spices together.
  
  YIELD: 5 1/2 OZ (156g)
  
  Meal Master Format by Dave Drum - 12 July 1996
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilli Onion Rings
 Categories: Five, Vegetables, Dairy, Snacks, Chilies
      Yield: 4 Servings
 
      3 lg 1015 onions *
      4 c  Buttermilk
      2 c  All-purpose flour
      2 ts Salt
      2 ts Chilli spice mix; Gebhardt,
           - homemade or Mexene
           Peanut oil; for deep-frying
 
  * Vidalia, Walla Walla, Maui Sweet, Bermuda, etc. may be
  used as a substitute. But this is a Texas recipe - so
  try to find 1015s.  -- UDD
  
  Cut the onions into 3/8" slices. In a nonreactive dish,
  soak the onions in the buttermilk for 30 to 60 minutes. In
  a brown-paper sack, combine the flour, salt, and chilli
  spice. Drain the onions and dredge them in the seasoned
  flour.
  
  Pour at least 4" of oil into a deep, heavy saucepan. Heat
  the oil to 375øF/190øC. Fry the onions in batches, about 2
  to 3 minutes or until golden. Drain the onions on paper
  towels, sprinkle with salt, and serve immediately.
  
  Serves 4
  
  Adapted from Texas Home Cooking, by Cheryl Alters Jamison
  and Bill Jamison. Used by permission of the Harvard Common
  Press.
  
  From: http://www.texasmonthly.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Early morning cheerfulness can be extremely obnoxious. -- William Feather
--- MultiMail/Win32
 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)