Text 7339, 129 rader
Skriven 2013-12-01 06:20:00 av Dave Drum (71488.cooking)
   Kommentar till text 7283 av Ruth Haffly (1:396/45.28)
Ärende: Celery: was Tater Chips
===============================
Ruth Haffly Said to Dave Drum about Tater Chips

RH>  DD> Well, bug juice wasn't supposed to taste like any particular
RH>  DD> thing in nature -- so they could get away with a bit. The only
RH>  DD> Kool Ade/Flavorade flavour that tasted "right" to me was the
RH>  DD> grape. While not as "thick" as Welch's it had the same (pretty
RH>  DD> much) taste.

RH> Tasted a lot sweeter than the real stuff, IMO. The lomonade flavor
RH> tasted a bit lemon-y but again, nowhere near the real thing. All
RH> others were pretty much non descript.

Welch's was uber sweet or so my rememberey tells me. I know the back of 
the throat after-taste hung around for a long time. Same with Grapette 
soda - very much more than with Grape Nehi (Radar O'Reilley's 
favourite).

RH>  DD> I don't stock much in the way of carrots and celery these days.
RH>  DD> I don't seem to use them up before the last of the carrots get
RH>  DD> white fur and the celery goes all brown, limp and soft.

RH> I buy a lot more carrots than I do celery. Should have had Steve
RH> grab some of the latter earlier today--he got an all natual (not
RH> injected, etc) turkey at Lowe's. We didn't have much left over from
RH> the big one after give aways so will roast this tomorrow and put it
RH> into the freezer for winter meals. Celery goes good in stuffing or
RH> dressing.

In my experience carrots freeze pretty well. Celery does not. I like to 
put celery in lots of things if I have it in stock. Tuna salad, chicken 
salad, salad salad, nearly anything that wants a "crunch". I also use 
it, pureed, in my chilli-supper chilli as it adds both bulk and flavour. 
Also stews, stuffings (as you noted), some Oriental things, etc.

Do you know (this is according to my RD) that celery is a net loss food. 
For every ten calories worth of raw celery you eat your body burns 13 to 
14 calories in chewing, digesting and eliminating it. As long as you 
aren't using it as a boat for pimento cheese, peanut butter or cream 
cheese.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilli Supper: The Recipe
 Categories: Stews, Chilies, Beef, Poultry
      Yield: 32 servings
 
      5 lb Chilli grind chuck
      8 oz Suet
      3 lg Ribs celery; w/leaves
      1 ts Jalapeño powder; + more to
           - taste
     46 oz Can Red Gold tomato juice
     46 oz Can chicken broth; low sodium
    1/2 tb Minor's beef base 
           +=IN=+
     16 oz Boiling water 
      4 oz Baron's # 5640 chilli spice
  1 1/2 oz Ground cumin
  1 1/2 tb Brown sugar
  1 1/2 tb Onion granules
      1 tb Garlic granules
    3/4 tb Salt
    1/2 ts Oregano; crumbled
    1/2 ts White pepper
    1/2 ts Worcestershire powder
  1 1/2 ts Vinegar
    1/2 ts Prune juice; opt
           Cayenne pepper; opt
           Finely diced bell pepper;
           - opt

MMMMM-------------------------KICKER--------------------------------
  2 1/2 tb Mexene chilli mix *
    1/2 tb Ground cumin
    1/2 tb Garlic granules
    1/2 ts Salt; more to taste
     96 oz Brooks Chilli Hot beans **

  * Or Ray's Chilli Mix

  ** NOT kidney beans.
  
  This should produce 2+ gallons of chilli sauce.

  Prepare the basic recipe - down to the kicker section.

  Render the suet and cook the chuck in it until all the 
  pink disappears.

  While the meat is cooking place the celery, ground jalapeño,
  and tomato juice in a blender and puree.

  Drain beef and place it with the celery/chile/tomato juice
  in an 8 quart heavy-bottom pot.

  Add balance of ingredients to the pot, stirring to mix. Add
  in the chicken broth and beef base/water simmering on a low
  flame. Stir often enough to keep the chilli from scorching 
  or sticking.

  Taste often and adjust seasonings (especially salt and
  garlic) as you go - to your taste.

  When sauce is cooked, in your estimation, remove from heat,
  and refrigerate overnight. 

  The next day, re-heat the chilli sauce on a low flame until 
  heated through and at a nice low simmer. Add the "kicker"
  ingredients and cook for at least 15 minutes to allow 
  flavours to marry and blend. Add the beans and stir to
  combine. 

  With the addition of the beans, there should be 2 1/2
  gallons of chilli.

  This should serve: 32 Ten-ounce bowls

  MM Format by Dave Drum - 02 February 2004

  Uncle Dirty Dave's Kitchen

MMMMM

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