Shawn Highfield wrote to Ben Collver <=-

What's your favorite way to serve the chili?

I'm pretty boring. In a bowl works best for me. ;)

My favourite way to serve the chilli is straigh from the chilli pot.

Mine is "chili cheese fries." I make a batch of oven fries, top each serving with chili and some grated cheese.

That is always good as well.

My favourite way to *eat* chilli mis either straight from a bowl with
chopped onion and grated yellow cheese as toppings/garnidh. Or over an
all-beeg hot dog in a bun w/chopped onion nand grasted yellow cheese.

I thinkl the chopped onion and grated cheese may have something to do
with that.

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

Title: Chilli Dog
Categories: Beef, Chilli, Cheese, Chilies, Pork
Yield: 18 Servings

1/2 lb Bacon; in small pieces
1 lg Onion, chopped
2 lb Ground beef
4 cl Chopped garlic
16 oz Can tomato sauce
1 c Beef broth
2 tb Molasses or honey
2 tb Sweet paprika
1 tb Ground cumin
2 tb Chilli spice
1 ts Cayenne
Salt
Hot dogs
Buns
Chopped onion; garnish
Shredded cheddar or jack
- cheese; garnish

The chilli recipe makes enough chilli for 16-20 hot dogs,
which may seem like a lot, but you're just getting a
large spoonful with each dog. So, if you have fewer
people to cook for, just use the leftover chilli as a
stand-alone-dish for later.

If you're feeding more, just double the chilli recipe.
You'll be happy you made a big batch. A note on the hot
dogs, get the best quality hot dog you can, I/we tend to
look for kosher dogs. The hot dogs themselves only need
to be grilled enough to be heated; they are already
cooked when you take them out of the package.

Make the chilli first. Fry the bacon over medium heat
until it begins to get crispy, then add the onions and
fry over high heat, stirring often, until they begin to
brown.

Add in the ground beef and stir in well. Cook this,
still over high heat and stirring occasionally, until
the beef is no longer pink. This will take a few minutes.
When the beef is about halfway cooked, toss in the garlic
and mix well.

Once the beef is well browned, add the tomato sauce,
molasses and beef broth. Add all the spices except the
cayenne and stir well. Bring to a simmer and taste. Add
salt or more cayenne if it needs it. You can of course
add much more cayenne or chilli powder if you like things
really zippy, but taste first and then add more if you
like.

Let the chilli cook on a gentle simmer for at least 30
minutes before you start grilling the hot dogs. You can
cook it several hours if you want to, adding a little
more beef or chicken broth here and there if the chilli
gets too dry.

Grill your hot dogs over medium heat until they get a
light char/grill marks. Grill the hot dog buns briefly
if you want - no more than a minute, as they will burn
fast. You can also paint the buns with vegetable oil or
butter before grilling if you'd like.

Dog goes in bun, chilli goes on top, sprinkle on chopped
onion and shredded cheese, and have at it!

From: http://simplyrecipes.com/recipes

Uncle Dirty Dave's Kitchen

MMMMM





... "Those who cannot remeber the past are condemned to repeat it." Santayana --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Sun, 15 Feb 25>, you wrote me:

I thinkl the chopped onion and grated cheese may have something to do

I always add chopped onion to mine as well. No one else aroumd here does
that but that's okay. :)

Shawn
... We secretly replaced Susie's birth control pills with tic-tacs...


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

I think the chopped onion and grated cheese may have something to do

I always add chopped onion to mine as well. No one else aroumd here
does that but that's okay. :)

There are many "trsaditional" ways to serve chilli.

1-Way: Just chilli in a bowl/plate.

Cincinatti chilli's ways are formalised. And the Greek influenced chilli
has cinnamon and allspice as well as chocolate. I use cinnamon and some 'chocolate in my chilli - but not in as "forward" quantity as Cincy. I
find that the cinnamon and chocolate help the other flavours to blend.

2-Way: Chilli served over spaghetti.

3-Way: Chilli served over spaghetti w/shredded Cheddar cheese.

4-Way: Chilli served over spaghetti w/diced raw onions and shredded
Cheddar cheese.

5-Way: Chilli served over spaghetti w/warmed canned red kor pinto beans,
diced raw onions, and shredded Cheddar cheese.

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

Title: Authentic Cincinnati Chilli
Categories: Beef, Vegetables, Herbs, Chocolate, Chilies
Yield: 10 servings

2 lb Lean ground beef
1 qt Water; to cover
2 Onions; fine chopped
15 oz Can tomato sauce
2 tb Vinegar
4 cl Garlic;, minced
2 ts Worcestershire sauce
1 oz Square unsweetened chocolate
1/4 c Chilli spice mix
1 1/2 ts Xalt
1 ts Ground cumin
1 ts Ground cinnamon
1/2 ts ground cayenne pepper
5 Whole cloves
5 Whole allspice berries
1 Bay leaf

Gather the ingredients.

Place ground beef in a large pan, cover with cold water,
and bring to a boil, stirring and breaking up beef with
a fork to a fine texture. Slowly boil until meat is
thoroughly cooked, about 30 minutes.

Add onions, tomato sauce, vinegar, garlic,
Worcestershire sauce, and chocolate. Stir in chilli
spice, salt, cumin, cinnamon, and cayenne pepper until
well mixed. Add cloves, allspice berries, and bay leaf.

Bring to a boil, reduce heat to a simmer, and cook,
stirring occasionally, for 3 hours. Add water if
necessary to prevent chilli from burning.

Submitted by Melissa Hamilton

RECIPE FROM: https://www.allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... To evade creditors California changes its name to South Oregon.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,
On <Mon, 16 Feb 25>, you wrote me:

4-Way: Chilli served over spaghetti w/diced raw onions and shredded Cheddar cheese.

Out of those choices, this is the one I think I'd like. Truthfully I
prefer just a bowl and some old soda crackers. LOL

Shawn
... Ignorance is bliss... So life's great if you are ignorant.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

4-Way: Chilli served over spaghetti w/diced raw onions and shredded Cheddar cheese.

Out of those choices, this is the one I think I'd like. Truthfully I prefer just a bowl and some old soda crackers. LOL

In actuality, if I'm having Cincinatti chilli I take 'em all.That variant
is *very* cinnamon/allspice forward and I'm wanting to turn down the hit
from the spices.

I actually like chilli-mac even though it's considered "ppverty food" in
its use of pasta to stretch out the protein. But I "expensify" t nup a
notch by using shredded/grated Parmesan for the cheese.

Back in the day when the generic stuff first hit the stores an 8c box
of plain clabel Man n Chereze abd a 25c can of chilli w/beansx would
feed four chirrun. Or two adults.

Not much on crackers in my chilli as I make it thick enought to not use
a sauce absorbent. If I'm out6 and about and the chilli is pretty liquid
I might go for some "oyster" crackers.but not saltiines/

Everryone's taster is different. That's why well-written menu will offer options... Bv)=

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

Title: Dave's Quick Chilli Mac
Categories: Five, Beef, Pasta, Cheese, Chilies
Yield: 2 Servings

15 oz Can of your favourite chilli
6 oz Elbow macaroni from a box of
- macaroni & cheese
Salt & pepper
Shredded Cheddar or Parmesan
Diced (1/8") onion; opt

Boil the pasta in salted water according to package
directions. Drain, reserving a half-cup of the pasta
water.

Open the can of chilli and spread over the cooked
pasta, stirring it in. Pour the reserved pasta water
into the can to get the last of the goodness from
the can to the bowl. Stir again.

Divide the result between two bowls/plates and serve.
Pass shredded cheese and diced onion.

ENJOY!!!

Uncle Dirty Dave's Kitchen

MMMMM

... You have 2 choices for dinner. Take it or leave it. Bon appetit!
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,

On (16 Feb 25) Dave Drum wrote to Shawn Highfield...

I always add chopped onion to mine as well. No one else aroumd here
does that but that's okay. :)

There are many "trsaditional" ways to serve chilli.

1-Way: Just chilli in a bowl/plate.

Cincinatti chilli's ways are formalised. And the Greek influenced
chilli has cinnamon and allspice as well as chocolate. I use cinnamon
and some 'chocolate in my chilli - but not in as "forward" quantity as Cincy. I
find that the cinnamon and chocolate help the other flavours to blend.

Title: Authentic Cincinnati Chilli
Categories: Beef, Vegetables, Herbs, Chocolate, Chilies
Yield: 10 servings

We went to a ham radio/RV rally last year in Berlin, Ohio. One of the
things in our "goody bag" was a can of Cincinnati chili. We'd had a
taste of it out at the rally, served over hot dogs, less than impressed.
Got home and decided to break open our can; I think I served it with
cheese and onions but we were still much less than impressed. We can
now say that we've tried it--and will never buy it.

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


... If you think you are confused now, wait until I explain it!

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

Ruth Haffly wrote to Dave Drum <=-

I always add chopped onion to mine as well. No one else aroumd here
does that but that's okay. :)

There are many "trsaditional" ways to serve chilli.

1-Way: Just chilli in a bowl/plate.

Cincinatti chilli's ways are formalised. And the Greek influenced
chilli has cinnamon and allspice as well as chocolate. I use cinnamon
and some 'chocolate in my chilli - but not in as "forward" quantity as Cincy. I find that the cinnamon and chocolate help the other flavours

DD> o blend.

Title: Authentic Cincinnati Chilli
Categories: Beef, Vegetables, Herbs, Chocolate, Chilies
Yield: 10 servings

We went to a ham radio/RV rally last year in Berlin, Ohio. One of the things in our "goody bag" was a can of Cincinnati chili. We'd had a
taste of it out at the rally, served over hot dogs, less than
impressed. Got home and decided to break open our can; I think I served
it with cheese and onions but we were still much less than impressed.
We can now say that we've tried it--and will never buy it.

Cincinatti Chilli is most definitely an aquired taste. And remains popular
in Southernn Ohio and parts of Northern Kentucky. I like to have Cincinatti Chilli once in a while - but I do not consider it to be true chilli.

Many will tell you that Steak & Shake's chilli, since their mune lists 5
ways to order it, is Cincinatti chilli.

Not true. The Steak & Shake chilli recipe came from Ray DeFrates, founder
of Ray's Chilli and brother of Joe DeFrates tow-time ICS World Chilli Cook
Off Champion.

Ray lost the original recipe for his popular chilli to Gus Belt, another midwesterner and the founder of Steak & Shake. The original was pretty
similar to this:

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

Title: Smitty's Famous Lawson's Tavern Chilli
Categories: Beef, Herbs, Chilies
Yield: 1 Pot

4 1/2 lb (to 5 lb) ground suet
4 lb Coarse ground beef; this is
- sometimes called chilli
- chuck. Hamburger does not
- work very well; it tends
- to get too crisp.
4 3/8 oz (3/4 cup) chilli spice mix
2 tb Salt; more to taste
3/4 tb Garlic powder
1 ts Ground oregano
2 ts Red pepper
1 tb Ground cumin; more to taste
Beans *

Use a 9 to 10 quart iron kettle. Render the suet first.
Put in a cup of water to get it started to melt and
prevent sticking. Keep it boiling and stir constantly.
When mixture stops foaming, skim off all foam. Continue
cooking until suet looks like oil. Cracklings can be
left in, if desired. If they taste strong, they should
be omitted. Let oil cool until meat does not splatter
when added.

Add meat, breaking up with a potato masher or large
spoon, while cooking. Always stir constantly. Cook until
med/well done, but not crisp. Mix powdered ingredients
and add them a few minutes before meat is done. Keep
stirring. Don't let it stick to the bottom of the kettle.

* BEANS: Beans, which are very important, are cooked
separately from the meat. Small red beans (although hard
to find) are best to use. Don't use kidney beans. Brooks
hot chilli beans are the next best choice.

Cooked beans are better if prepared at least 24 hours
prior to serving. They will provide their own juice
during cooking.

SERVING: Place heated beans in bowl first. Top with 3
to 4 tablespoons of chilli meat. Let the consumer do the
mixing. Serve with crackers, etc.

STORING CHILLI MEAT: Strain meat from oil; pour oil into
small cake pans. Divide meat mixture into cake pans. Let
cool until solid. Place pans in refrigerator or freezer
for a few hours or a day. They can be removed easily by
heating in a little hot water or moving pan over hot
flame.

Remove bricks from pans; seal tightly with butcher paper
or plastic wrap. Do not use aluminum foil or leave in
pan, as spices can eat through aluminum.

These bricks can be stored in refrigerator for a couple
of weeks or for a year in a freezer (if well wrapped).
Slice off only the amount of brick you want to use;
rewrap and refrigerate.

NOTE: This chilli meat makes super Coney Island hot
dogs.

From: http://www.patriotledger.com

Uncle Dirty Dave's Kitchen

MMMMM

... Nobody asks a Chile Head to do the cooking at a family reunion.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Title: Authentic Cincinnati Chilli
Categories: Beef, Vegetables, Herbs, Chocolate, Chilies
Yield: 10 servings

We went to a ham radio/RV rally last year in Berlin, Ohio. One of the things in our "goody bag" was a can of Cincinnati chili. We'd had a
taste of it out at the rally, served over hot dogs, less than
impressed. Got home and decided to break open our can; I think I served
it with cheese and onions but we were still much less than impressed.
We can now say that we've tried it--and will never buy it.

Cincinatti Chilli is most definitely an aquired taste. And remains popular in Southernn Ohio and parts of Northern Kentucky. I like to
have Cincinatti Chilli once in a while - but I do not consider it to
be true chilli.

I wouldn't go out and buy it but I can at least say I've tried it. Same category as durian--have tried, found out it's ok but not something I'd
go out and buy.

Many will tell you that Steak & Shake's chilli, since their mune

lists DD> 5 ways to order it, is Cincinatti chilli.

Not true. The Steak & Shake chilli recipe came from Ray DeFrates,
founder of Ray's Chilli and brother of Joe DeFrates tow-time ICS World Chilli Cook Off Champion.

Ray lost the original recipe for his popular chilli to Gus Belt,
another midwesterner and the founder of Steak & Shake. The original
was pretty
similar to this:

Title: Smitty's Famous Lawson's Tavern Chilli
Categories: Beef, Herbs, Chilies
Yield: 1 Pot

I think I'll stick with our chili recipies--family style (but without
the corn) and competition style--just meat, spices, onion, tomato and
peppers.

Either one would have gone well for supper earlier this week. Between
Wednesday and Thursday, we had 3.25" of snow. A lot of it is gone now
but it shut down the whole area for several days. It was sleet and
freezing rain to the south and east of us; we escaped that this time
around. But, since we don't have as much snow removal equipment in this
part of the state as the western part does, the secondary and back roads
stay snow covered longer. Therefore, the kids get more snow days,
government shuts down and the whole state comes down to a slow crawl.

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


... Gone crazy, be back later. leave a message at the Beep!

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

Ruth Haffly wrote to Dave Drum <=-

Cincinatti Chilli is most definitely an aquired taste. And remains popular in Southernn Ohio and parts of Northern Kentucky. I like to
have Cincinatti Chilli once in a while - but I do not consider it to
be true chilli.

I wouldn't go out and buy it but I can at least say I've tried it. Same category as durian--have tried, found out it's ok but not something I'd
go out and buy.

If I'm in the area I might order it at a food establishment. But modtly I
like Springfield-style/Dave's Kitchen chilli.

Many will tell you that Steak & Shake's chilli, since their mune
lists 5 ways to order it, is Cincinatti chilli.

Not true. The Steak & Shake chilli recipe came from Ray DeFrates,
founder of Ray's Chilli and brother of Joe DeFrates tow-time ICS World Chilli Cook Off Champion.

Ray lost the original recipe for his popular chilli to Gus Belt,
another midwesterner and the founder of Steak & Shake. The original
was pretty similar to this:

Title: Smitty's Famous Lawson's Tavern Chilli
Categories: Beef, Herbs, Chilies
Yield: 1 Pot

I think I'll stick with our chili recipies--family style (but without
the corn) and competition style--just meat, spices, onion, tomato and peppers.

Well, yeah. Nearly every taven in town had a chilli on offer. All *VERY*
heavy on the oil. Served in souffle plates w/chilli, beans (from another
pot) and sometimes with a pair of tamales (called a "Doubleheader") I was
never one for the extra cost of the tamales.

There are a couiple places in town where one can still get a bowl of
"good old, greasy, Springfield tavern chilli. Both do very well selling
that stuff.

Either one would have gone well for supper earlier this week. Between Wednesday and Thursday, we had 3.25" of snow. A lot of it is gone now
but it shut down the whole area for several days. It was sleet and freezing rain to the south and east of us; we escaped that this time around. But, since we don't have as much snow removal equipment in this part of the state as the western part does, the secondary and back
roads stay snow covered longer. Therefore, the kids get more snow days, government shuts down and the whole state comes down to a slow crawl.

Sounds like a comment I first made when driving a semi through Arkansas
during a winter event. Talking on the CB raDIO (remember those?) I told a
guy who was crying about how slick it was "In Arkansas they think salt is something youm put on yopur French Fries not your roads." Bv)=

I've posted my chilli beans recipe a number of times. Here's one that is
from TVFN and looks good. I'll still use mine but wouldn't be afraid to make/eat/serve this one ...

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

Title: Pioneer Woman's Chilli Beans
Categories: Beans, Vegetables, Chilies, Pork
Yield: 12 servings

4 c Dried pinto beans
1 Ham hock
15 oz Can tomato sauce
1/4 c Chilli spice mix
1/4 c Brown sugar
2 tb (to 3 tb) white vinegar
5 cl Garlic; minced
1 lg Onion; peeled, diced small

Recipe courtesy of Ree Drummond

Rinse the beans under cold water, sorting out any
rocks/particles. Cover in cold water and soak for 6
to 8 hours.

Drain the beans and place in a stockpot with the ham
hock; cover with fresh water by 2 inches. Add the tomato
sauce, chilli spice, brown sugar, white vinegar, garlic,
onions, 1 tablespoon salt and 2 teaspoons pepper.

Bring to a boil, lower the heat and simmer, adding a
little more liquid if the level gets too low, until the
beans are tender, 3 to 4 hours. Taste, and season with
additional salt and pepper if needed.

RECIPE FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Archives

MMMMM

... Fieri dresses like The Hamburglar suffering a midlife crisis.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Cincinatti Chilli is most definitely an aquired taste. And remains

I wouldn't go out and buy it but I can at least say I've tried it. Same category as durian--have tried, found out it's ok but not something I'd
go out and buy.

If I'm in the area I might order it at a food establishment. But
modtly I like Springfield-style/Dave's Kitchen chilli.

I usually order something other than chili, especially if I don't know
much about the chili. I've had some (at cook offs) that have been really
nasty.

I think I'll stick with our chili recipies--family style (but without
the corn) and competition style--just meat, spices, onion, tomato and peppers.

Well, yeah. Nearly every taven in town had a chilli on offer. All
*VERY* heavy on the oil. Served in souffle plates w/chilli, beans
(from another pot) and sometimes with a pair of tamales (called a "Doubleheader") I was never one for the extra cost of the tamales.

Not so many places around here. We tried a new in town sushi place
yesterday in a building that can't seem to keep a restaurant more than 6 months. I think this is the 3rd or 4th different iteration since we
moved here in 2009. Anyway, the sushi was AYCE only, set price (soup,
drinks, etc extra). We ordered 4 different types, one was one piece
only, with raw fish so Steve had that. He had the clear (beef broth with
thin sliced mushrooms) soup; I went with the miso soup with tofu and a
few green leave of undetermined origin. The place is good for a young
person, with a decent appetite and mediocre taste in sushi but not us.
Nancy Backus introduced us to her favorite place, Taste of Japan, in
West Henrietta, NY. We try to get there any time we're in the area; the
owner and his wife are the only cook/chefs and the sushi is top notch.
Found another sushi place here in town last summer; it was ok but not of
the quality we've gotten at ToJ. Still, we'd go back to that place over
the new one, given a choice.

There are a couiple places in town where one can still get a bowl

of DD> "good old, greasy, Springfield tavern chilli. Both do very well

selling that stuff.

Typical greasy spoons? (G)

Either one would have gone well for supper earlier this week. Between Wednesday and Thursday, we had 3.25" of snow. A lot of it is gone now
but it shut down the whole area for several days. It was sleet and freezing rain to the south and east of us; we escaped that this time around. But, since we don't have as much snow removal equipment in this part of the state as the western part does, the secondary and back
roads stay snow covered longer. Therefore, the kids get more snow days, government shuts down and the whole state comes down to a slow crawl.

Sounds like a comment I first made when driving a semi through
Arkansas during a winter event. Talking on the CB raDIO (remember
those?) I told a guy who was crying about how slick it was "In
Arkansas they think salt is something youm put on yopur French Fries
not your roads." Bv)=

This area brines the roads first, then when the stuff (in whatever form)
starts coming down, they go out with sand and salt. Car washes do a
booming business after the storms pass.

4 c Dried pinto beans
1 Ham hock
15 oz Can tomato sauce
1/4 c Chilli spice mix
1/4 c Brown sugar
2 tb (to 3 tb) white vinegar
5 cl Garlic; minced
1 lg Onion; peeled, diced small

Recipe courtesy of Ree Drummond

Looks more like bean soup--and brown sugar????????????


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


... I hit my CTRL key, but I'm STILL not in control

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

Ruth Haffly wrote to Dave Drum <=-

Cincinatti Chilli is most definitely an aquired taste. And remains

I wouldn't go out and buy it but I can at least say I've tried it. Same category as durian--have tried, found out it's ok but not something I'd
go out and buy.

If I'm in the area I might order it at a food establishment. But
modtly I like Springfield-style/Dave's Kitchen chilli.

I usually order something other than chili, especially if I don't know much about the chili. I've had some (at cook offs) that have been
really nasty.

Having tried bowls of "chilli" all over te US I know better than to
order a bowl of red anywhere near the Northeastern US. It's most likely
gonna be a bland hamburger/tomato soup.

I think I'll stick with our chili recipies--family style (but without
the corn) and competition style--just meat, spices, onion, tomato and peppers.

Well, yeah. Nearly every tavern in town had a chilli on offer. All
*VERY* heavy on the oil. Served in souffle plates w/chilli, beans
(from another pot) and sometimes with a pair of tamales (called a "Doubleheader") I was never one for the extra cost of the tamales.

Not so many places around here. We tried a new in town sushi place yesterday in a building that can't seem to keep a restaurant more than
6 months. I think this is the 3rd or 4th different iteration since we moved here in 2009. Anyway, the sushi was AYCE only, set price (soup, drinks, etc extra). We ordered 4 different types, one was one piece
only, with raw fish so Steve had that. He had the clear (beef broth
with thin sliced mushrooms) soup; I went with the miso soup with tofu
and a few green leave of undetermined origin. The place is good for a young person, with a decent appetite and mediocre taste in sushi but
not us. Nancy Backus introduced us to her favorite place, Taste of
Japan, in West Henrietta, NY. We try to get there any time we're in the area; the owner and his wife are the only cook/chefs and the sushi is
top notch. Found another sushi place here in town last summer; it was
ok but not of the quality we've gotten at ToJ. Still, we'd go back to
that place over the new one, given a choice.

So, you gonna go back?

There are a couple places in town where one can still get a bowl
of "good old, greasy, Springfield tavern chilli. Both do very well
selling that stuff.

Typical greasy spoons? (G)

Actually not. One is the Dublin Pub, a mid-level sit-down restaurant
using the old Vic's Pizza recipe. The other is a tavern (Brickhouse)
and sports bar on the city's west side.

Either one would have gone well for supper earlier this week. Between Wednesday and Thursday, we had 3.25" of snow. A lot of it is gone now
but it shut down the whole area for several days. It was sleet and freezing rain to the south and east of us; we escaped that this time around. But, since we don't have as much snow removal equipment in this part of the state as the western part does, the secondary and back
roads stay snow covered longer. Therefore, the kids get more snow days, government shuts down and the whole state comes down to a slow crawl.

Sounds like a comment I first made when driving a semi through
Arkansas during a winter event. Talking on the CB raDIO (remember
those?) I told a guy who was crying about how slick it was "In
Arkansas they think salt is something youm put on your French Fries
not your roads." Bv)=

This area brines the roads first, then when the stuff (in whatever
form) starts coming down, they go out with sand and salt. Car washes do
a booming business after the storms pass.

As they do in this area. I keep a monthly subscription at one between
home and woek. Hit it often for thew undercar wash to get ride of any
salt build-up. Not to mentions the salty coating on the bodywork.

4 c Dried pinto beans
1 Ham hock
15 oz Can tomato sauce
1/4 c Chilli spice mix
1/4 c Brown sugar
2 tb (to 3 tb) white vinegar
5 cl Garlic; minced
1 lg Onion; peeled, diced small

Recipe courtesy of Ree Drummond

Looks more like bean soup--and brown sugar????????????

Sure. Why not. I'd add cumin and less chilli spice. But, it's an
OK (really) recipe for beans to add to chilli.

If I'm not using my chilli beans I'll do Bush's or Brooks Hot
Chili Beans.

Here's mine again - just to compare

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

Title: Dave's Chilli Beans
Categories: Beans, Chilies
Yield: 4 Servings

2 c Dried pinto beans
1 ts Oil or bacon dripping
1 md Onion; chopped
3 cl Garlic; mashed
8 oz Can tomato puree or paste
2 ts Ground cumin
1 tb Chilli spice *
Salt & pepper
1 md Bell pepper; cored, diced
1 Dried red chile; ground
Water; as needed

* Mexene, Baron's, Ray's, etc.

Soak beans overnight, if desired. Then drain and add
fresh water. Boil the beans hard for 10 to 15 minutes
to kick start the conversion of the starches. Reduce
the heat to a nice four bubble simmer and cover the
pot. Cook until tender but not mushy.

Saute onion and garlic in oil. Add tomato, chilli
spice, salt & pepper, parsley and ground red pepper
with a little water.

Boil for 10-15 minutes. Add to beans and add the cumin
at this time, cook for 25 minutes or longer.

Recipe and MM Format by Dave Drum - 04 July 1996

Uncle Dirty Dave's Kitchen

MMMMM

... "If you use enough hot fudge you can't taste the broccoli" - Garfield
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