Text 5110, 124 rader
Skriven 2013-09-26 07:46:00 av Dave Drum (70803.cooking)
   Kommentar till text 5072 av Nancy Backus (1:229/452)
Ärende: Eat Here - Get Lit Up
=============================
-=> Nancy Backus wrote to Dave Drum <=-

 DD> of Moroccan spice mixes/rubs which use cayenne and, of course, much
 DD> mention of harissa. But, no Moroccan chicken recipes that call for
 DD> either the spice rub or harissa. I suspect that Steve was cooking to
 DD> suit himself and forgot that not everyone has the same heat tolerance
 DD> as he -- something I have done a time or several. But, as my old
 DD> Granddad always told me "It's a damned poor cook who can't suit
 DD> himself".   Bv)=

 NB> When one is cooking for others, there should be a certain balance,
 NB> though... ;)  Remembering the exact tipping point however can be a
 NB> challenge, to be sure...  (G)

The first echo picnic I attended back in 1998 - jeeziz, has it been that long?
I made an especially mild batch of chilli in deference to Don Houston's child
bride from the Ukraine. I could detect *NO* heat. But, Maya still thought it
incendiary.  <SHRUG> 
 
 DD>> Stopped at the Sign of the Clown last night with a coupon for BOGO
 DD>> quarter-pounder ... so, I went for the bacon, habanero, ranch version.
 DD>> The first one I had tried, soon after they killed off the Angus
 DD>> burgers and substituted the tarted-up quarter pound pucks, was almost
 DD>> to the upper ranges of enjoyable. Last night's was considerably
 DD>> "dumbed down". Still tasty, but nowhere near as pungent.

 NB> A little while ago, I had occasion to check that one out... not bad for
 NB> fast food on the fly.. :)

It's OK if the sauce has some kick. Otherwise I druther have the BLT version.
 
 DD> I had another coupon to burn so I stopped again at the Arches. The
 DD> manager recognised me from when he gave me the sample of the
 DD> habanero-ranch sauce. So, I asked him why they had "dumbed down" the
 DD> sauce. When he replied that he didn't think they had both of the
 DD> cashiers spoke up and assured him that the sauce had gotten pretty
 DD> wimpy. I had one anyway - the coupon got me fries and a drink and the
 DD> burger for $4.70 tax included.

 NB> Guess the manager wasn't partaking of the heat... ;)  Around here the
 NB> current coupons are for the Big Mac, not the quarter-pounders... I
 NB> doubt I'll be using them....

Managers and employees are provided with free meals. But, y'know,it gets old
after a while. When I managed in a burger snatcher we used to trade burger to
the pizza delivery guy ... or the chicken delivery (until we got our
Henny-Penny Broaster).
 
I only get Big Macs when there is a coupon. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alabama Picnic Chilli
 Categories: Chilli, Vegetables, Herbs, Chilies, Stews
      Yield: 12 Servings
 
      5 lb Coarse-ground beef
      1 lg Onion; diced fairly fine
    1/2 c  Green bell pepper; diced
      2 tb Beef base
      1 tb Cocoa (Nestle or Hershey) *
      5 ts Powdered garlic granules
      1 tb Ground cumin
     48 oz Can tomato juice
      5 tb + (3 ts) chilli spice
    1/2 ts Fresh black pepper
 
  * NOT the hot chocolate drink mix with sugar and other
  nasties that don't go well in my chilli.
  
  Here is one of mine that is a good starting point for
  experimenting. I use my own chilli mix... but Gebhardt's,
  Mexene or Chilli Man will work pretty well. Ray's Chilli
  owner says he is bringing out a line of chilli mix as soon
  as he finds a spice company to mix and package to his
  recipe. Apparently it has different requirements from using
  spices to can chilli.
  
  Combine the beef base, tomato juice, chopped veggies, cocoa
  and 4 teaspoons of powdered garlic in a Dutch oven over a low
  (simmer) flame.
  
  Divide the hamburger into three more-or-less equal batches
  and brown it in a separate skillet. Add 1 teaspoon of chilli
  spice per batch. When browned and crumbled drain excess fat
  and add to Dutch oven. Repeat until all ground beef is in
  the chilli pot. Add the black pepper to the chilli pot.
  
  Stir in 1 tablespoon per pound of meat of the chilli powder
  (5 Tb for this batch). Cover pot and let simmer, stirring
  once in a while. When the onions and peppers are cooked
  (about 1 1/2 hr) taste the pot.
  
  You will probably find that you'll need to add the remaining
  tablespoon of garlic powder and the teaspoon of ground
  cumin. You may also want to add an additional tablespoon of
  chilli powder at this time. Trust me on the garlic and
  cumin. It adds the final kick. Neysa tasted before and after
  and could not believe how much difference it made. Simmer
  for an additional 10 to 15 minutes and serve.
  
  For those desiring a hotter product add cayenne until your
  lips turn numb and your sinuses drain if you like. I made
  this batch extra-mild in deference to picnic attendees who
  don't handle heat real well. Sadly, Maya Houston thought it
  was still too hot after she tasted a spoonful.
  
  As noted - this recipe starts extra mild as a base line in
  deference to the non chile heads for whom I made it. Add
  heat or chipotles to suit yourself. Black or pinto beans
  will work - add them AFTER the chilli is cooked.
  
  From: Uncle Dirty Dave's Kitchen
  Posted By: Dave Drum, xrated@cityscape.net
  Post Date: Sun, 19 Sep 1999
  
  From: http://www.pepperfool.com
 
MMMMM

... A recipe has no soul.  You, as the cook, must bring soul to the recipe.
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