Text 9861, 99 rader
Skriven 2014-02-13 13:46:51 av Ruth Haffly (1:396/45.28)
   Kommentar till text 9810 av Nancy Backus (1:261/1381.0)
Ärende: chili cookoff  was: yogurt
==================================
Hi Nancy,

 NB>  NB>> How can one have chili without sour cream...!?  (G)  Sounds like
 NB> your  NB>> judges were somewhat suspect, too.. :)  I'd've said
 NB> amateur, but it  NB>> doesn't sound like they much loved chili,
 NB> either... ;)  And it would

 RH> The judges were our new youth pastor, his wife and a male friend of
 RH> theirs. The youth pastor and his wife are from Louisiana but I got the
 RH> impression they're not into hot stuff (have to ask about Tabasco
 RH> sauce) so I lost out.

 NB> I guess it depended on what their definition of chili was... and, as
 NB> you surmise, maybe they don't care much for hot...  oh, well... :)

It's all in fun anyway. The first couple of times I entered, I came in
2nd to the youth pastor who made one similar to mine, but hotter. I went
with the other style the 3rd year (as well as the usual) and won, then
we weren't here for last year's contest. I understand a mild chili took
top honors then--sounds like the judges are getting less and less fond
of heat. (G)

 RH> As for chili without sour cream, I used to eat it that way but now
 RH> would rather have it with, especially if it's a hotter one.

 NB> That was mostly a facetious/rhetorical question...  ;)  I know lots of
 NB> people that don't eat it with... but it does indeed help especially
 NB> with a hotter chili.  Cheese helps, too..  :)

My mom never served it with anything but bread, to help stretch it. She
also made it very mild because Dad doesn't like hot & spicy. I started
playing around with her basic recipe, as well as that of my MIL, to come
up with our family friendly version. When I take it somewhere, I'll set
out cheese with it, as well as an assortment of pepper powders and
sauces for folks to heat up or cool off their chili. (That came from
making it a bit too hot once in AZ.) Found a Mr. Food recipe for the
competition style while we were in HI and started experimenting; we like
both chilis now.


 RH> There were maybe a dozen different chilis in the competition; I
 RH> think I was the only one to do 2. That was partly to ensure there
 RH> would be enough chili for all who came.

 NB> And so that you could go all out on the one, and still have something
 NB> for those who couldn't appreciate the heat... ;)

Exactly! Actually, I have Steve do the seasoning as he is better able to
"layer" the levels of what's used. I can tell if it's a one note and
gone or a lingering thruout the mouth type of heat but he's better about
getting it "just right", overall. Tho the other night when I made
deconstructed fajitas & found out we were out of the commercial fajita
seasoning, I mixed up up a reasonable sub. Used a bit of medium ground
sea salt, fresh ground black pepper, dried chipotle and ancho powders,
mexican cinnamon and oregano & a bit of orange peel--used on boneless,
skinless white chicken, orange bell peppers and yellow onions. Cooked &
served over long grain brown rice with a bit of sour cream and habenero
sauce, no left overs.


 NB>  NB>> appear that those bringing sides were just thinking game food...
 NB> ;)  NB>> But maybe the desserts made up for it all...?  ;)

 RH> Desserts ranged from Steve's tropical trifle to banana pudding to a
 RH> blueberry pound cake (and others).  Overall, nothing too fancy in that
 RH> line (except the trifle) because we have a dessert auction later in
 RH> the year.

 NB> So one doesn't want to outdo one's self yet...  :)

Not yet; I've got to figure out what I'll do; Steve is already planning
another trifle.


 NB>  RH>> I can see that. I've got to remember to bring some in for our
 NB> Life  RH>> Group some time soon--mentioned them to a couple of ladies
 NB> and they had  RH>> no idea what kalamatas are. One said she didn't
 NB> like black olives; I  RH>> told her that these are nothing like black
 NB> olives. (G)
 NB>  NB>> After all, they're purplish olives... (G)   Oh, and taste
 NB> different,  NB>> too...  ;)

 RH> True, and true. Much better tasting than black olives but probably a
 RH> taste not everybody enjoys.

 NB> Some might have to develop a taste for them...  :)

Possibly, but I wouldn't bet too heavily on it.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Generic, non-offensive, non-funny tagline... boring, eh?

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)