Text 34538, 86 rader
Skriven 2015-12-25 07:11:05 av Dave Drum (1:18/200)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: scan
================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> Beef broth, turkey broth, vegetable broth, whatever broth. So long as
 DD> they were clear broths. Never did see the point of veggie broth and
 DD> beef broth isn't a favourite unless there is enough interesting stuff
 DD> to take it out of the "clear" area.

 NB> I figure any port in a storm... and it gives a little variety to have
 NB> different flavors broth... not much keen on the veggie broth, but I
 NB> have sneaked Thai broth in there on occasion... Juices can be a little
 NB> challenge since not only can't they be apple (allergy's sake), they
 NB> also can't be red (instructions)...  :)

Chicken was what I had on hand. My friend, Dennis, was doing a similar prep 
for a procedure in the other end ...... having his oesophagus stretched. I 
went to his house and he was straining Campbell's Chicken Noodle soup through 
a sieve and giving the noodles a occasional shred of chicken to his mutt. I 
went down the local Schnuk's where Swanson and College Inn broths were on sale 
and fixed him up.

 DD> After I scrammed from the medical facility I went to Jungle Jim's for
 DD> the lunch special I had been promising myself all day Wednesday while
 DD> on the clear liquid diet. 10 oz. chopped sirloin w/sauteed onions and
 DD> mushrooms, mash, green beans, gravy, and whole wheat.

 NB> And, I'm sure, you ate it with especial relish, after your ordeal.. ;)

I had been promising myself that during the prep. I was going to have that 
yesterday (it's the regular Thursday special) but Les invited me to Steak & 
Shake for lunch with his daughter and S-I-L. On him. Naturally, I went with 
the friends.   Bv)=  And the free food.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Original Steak & Shake Chilli Concentrate
 Categories: Beef, Chilies, Herbs
      Yield: 60 Pounds
 
     60 lb Beef
     50 lb Suet
  2 1/2 lb Chilli spice mix *
      7 oz Garlic powder
      8 oz Ground cominco powder **
     16 oz Salt
  2 1/2 oz Ground black pepper
      1 oz Dried Japanese Red Hots ***
 
  * Company legend says they used a product from
  Spicekraft - which is now made by Baron's and sold
  as their #5640 Chilli Spice Mix
  
  ** Ground cumin
  
  *** Japones or Thai red hots (rat shit peppers)
  
  Grind meat and suet through coarse or chilli blade.
  
  Render suet and strain.
  
  Add meat and salt. Cook very slowly for one hour.
  
  Then add chilli mix, cominco powder, garlic powder and
  black pepper.
  
  Cook very slowly on and one-half hours longer. Just
  before taking off the stove, add Japanese Red Hots.
  Then place in pans to cool and store in refrigerator
  until needed.
  
  NOTES: Taken from an original (1930s) Steak & Shake
  instruction manual. I am assuming that the Japanese
  Red Hots were ground at some point. This is not the
  chilli that is currently in use at Steak & Shake.
  
  Elsewhere in the book from which I took this there was
  a menu listing that listed a bowl of chilli w/beans for
  15 cents per serving. A quart of chilli for take out was
  priced at 50 cents (4 servings) - UDD
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Sure money can't buy happiness, but it can buy bacon.
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)