Text 6829, 120 rader
Skriven 2013-11-18 07:55:00 av Dave Drum (71054.cooking)
   Kommentar till text 6695 av MICHAEL LOO (1:123/140)
Ärende: Down the Subways
========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> As I don't anticipate returning to the Rotten Apple for anything in
 DD> the foreseeable future it's sort of moot.

 ML> Moot to you perhaps. To the unfortunate mulling over the
 ML> cultural geography of lower New York city, not so much.

As I said, it's of no moment to me. 
 
 DD> I might, if I had tix, time and transport visit Lincoln Center for one
 DD> of the Wynton Marsalis events and an evening at Dizzy's Club Coca Cola.

 ML> Say no more, or say some more if you wish.

I'd sort of like to see Marsalis' Abyssinian Mass - had I known that it was
going to be in St. Louis on 18 October .......... but, the current tour has
packed it in as of 27 October in Bahstahn.
 
 DD> But, those third world cabbies know their way around - so, it ought to
 DD> be not a hassle which way is up and which way is down.

 ML> For those who can afford that luxury.

When I was there in the 60s the "3rd World" was Brooklyn and the Bronx. And the
fares were more reasonable than what was available here in the Great American
Outback. Not to mention that it saved the parking hassles (and the uber-high
cost of parking in midtown) when we ventured out.
 
 DD> Except that if something is stupid hot

 ML> I grant that, even granting that what's not all that exciting
 ML> to me might be stupid hot to someone else.

 DD> Like our locally famous "Firebrand Chilli". Of which you have had
 DD> several bowls. After the third or fourth bite I lost any hint of cumin,
 DD> garlic, beef, etc. --- just the overweening heat.

 ML> I found that stuff "moderate plus" in heat, though perhaps
 ML> moderate minus in flavorfulness. Moderate plus in the amount
 ML> of fiber, as well.

Your personal level is much higher than mine, then. I've never really liked Joe
Roger's Chilli for flavour. And as it is served "double dip" the base flavour
is the same for all heat levels. The Dew, which has always had better tasting
chilli, AFAIAC, is making a comeback, currently running from a Chilli Truck -
soon to re-open the last location they had before the owner dies and things
were sold off. Not to mention that The Dew spells chilli properly and The Den
does not, being stingy with the "L"s.

http://dewchilliparlor.com/

About the only thing that I can see that the Den's chilli is good for is making
chilli dogs - using medium-hot chilli meat. Much rather have that than a bowl
of beans, oil and some meat.
 
 DD> One of the cleanest subways I ever saw was that of Montreal.

 ML> I'll be there and report back after returning from Asia
 ML> week after next.

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

      Title: Bear's Den Chilli
 Categories: Game, Vegetables, Chilies, Beans
      Yield: 6 servings

      2 lb Venison steak; diced 1/4"
      2 pt Guinness
     15 oz Can corn niblets; drained
      3 md White onions; chopped
      4    Fresh, roasted jalapenos
      4    Finger-size hot red chilies
      3    Anchos in adobo
           +=WITH=+
      2 ts Adobo sauce
      6 cl Garlic; peeled, pressed
      2 oz (2 squares) bittersweet
           - chocolate
      3 tb Brown sugar
      3 md Tomatoes; diced
     16 oz Can peeled whole tomatoes
           Oregano
      2    Bay leaves
     32 oz (2 cans) pinto beans

  Sear the diced venison in black pepper and ancho powder
  in an appropriate sized cast-iron skillet. Reserve the
  deer meat. Add the chopped onions to the skillet and
  sweat until translucent, then add the garlic. While the
  garlic is sautéing add the oregano, bay leaf and return
  the venison to the skillet. Add some of the Guinness and
  part of the brown sugar and chocolate.

  Chop and seed (if you'd like) the chilies and add to the
  mixture letting it cook down for a while.

  Take three dense, firm medium-sized tomatoes and dice
  them to a similar size as the meat. Once a lot of the
  beer has cooked off add the fresh tomatoes. Open a can
  of peeled whole tomatoes; drain, crush in your hand,
  chop and drop in the pot. Drain and roast the corn niblets
  in paprika on a skillet. Add to the pot.

  Let it all simmer for two to four hours until the meat
  is done and you can't stand it any more. Add the two
  cans of beans (Brooks Chilli Hot is good) and taste for
  flavour and pungency. Adjust heat with the rest of the
  sugar and chocolate, as needed.

  From: http://www.opensourcefood.com

  Uncle Dirty Dave's Archives

MMMMM

... Drink your orange juice! Do you think it grows on trees?
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net (1:261/1381)