Text 9647, 64 rader
Skriven 2014-02-08 16:32:37 av Nancy Backus (1:261/1381.0)
   Kommentar till text 9591 av Ruth Haffly (1:396/45.28)
Ärende: Re: Posole
==================
-=> Quoting Ruth Haffly to Nancy Backus on 06 Feb 14  16:57:01 <=-

 RH>> Spicing up their lives? Tonight was our annual church Super Bowl chili
 RH>> cook off--Steve spiced up mine while I was doing something else--and I
 RH>> sneezed. Don't know what he was using at the time. I made both a
 RH>> family friendly (with beans, ground beef, corn, tomatoes, onions,
 RH>> spices & bell peppers) and competition style (meat chunks; onion;
 RH>> anaheim, serrano, poblano peppers; tomato and spices) this year.
 NB>> Both sound pretty good...  :)

 RH> The family friendly one is the version I made for years. Started
 RH> making the other one some time ago for something different every once
 RH> in a while, now I make it more often. Whichever I make for us at home
 RH> now depends on what I've got on hand. Our neighbor, who's not a regular
 RH> chili eater, liked both versions.
 
As long as heat isn't an issue, I'd expect both to be equally liked.  :)

 RH>> Neither won, a non chili took top place (very sweet with pineapple and
 RH>> keilbasa type--but milder--sausage). But, one friend said that my
 NB>> A little odd... the judges must have been swayed by novelty...  ;)

 RH> More likely swayed by the fact that it wasn't hot.

Even worse...
 
 RH>> competition syle had moved beyond (above) a cook off of this type;
 RH>> I should take it to an ICS competition. He and another chili head
 RH>> really enjoyed it, as also did Steve & I.
 NB>> You've been making real chilis...  :)  You deserve to be judged by
 NB>> real judges...  <G>

 RH> Have to find out if there's a regional competition near us & maybe
 RH> give it a try. At least I could see how mine stacks up against other
 RH> serious chili cooks.

It would be a better comparison, anyway...  :)

 NB>> I could see mixing the two.  :)  That would make an interesting combo,

 RH> Possibly, but each one is distinct in style & taste. The family
 RH> friendly one was used as a topping for spaghetti once in Switzerland
 RH> and worked well for that. I don't think the other one would have
 RH> worked quite as well on top of spaghetti.

Oh, I dunno... our favorite spaghetti sauces have some nice spiciness to
them... One is Wegmans Italian Classics Grampa's Sauce, which has hot
sausage and red spicy peppers in it among other things... and one of the
Newman's Own (forget the name at the moment), which also has quite a bit
of spicing to it...

 NB>> too...  :)   And now you have a couple of quarts leftover to
 NB>> supplement your freezer supply...  ;)

 RH> Yes, and they're in, waiting for just the right time to be pulled out
 RH> and heated, then enjoyed.

Good deal...  :)

ttyl        neb

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