Subj : Re: Chilli To : Ruth Haffly From : Dave Drum Date : Wed Feb 26 2025 06:47:44 -=> Ruth Haffly wrote to Dave Drum <=- DD> Cincinatti Chilli is most definitely an aquired taste. And remains RH> I wouldn't go out and buy it but I can at least say I've tried it. Same RH> category as durian--have tried, found out it's ok but not something I'd RH> go out and buy. DD> If I'm in the area I might order it at a food establishment. But DD> modtly I like Springfield-style/Dave's Kitchen chilli. RH> I usually order something other than chili, especially if I don't know RH> much about the chili. I've had some (at cook offs) that have been RH> 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. RH> I think I'll stick with our chili recipies--family style (but without RH> the corn) and competition style--just meat, spices, onion, tomato and RH> peppers. DD> Well, yeah. Nearly every tavern in town had a chilli on offer. All DD> *VERY* heavy on the oil. Served in souffle plates w/chilli, beans DD> (from another pot) and sometimes with a pair of tamales (called a DD> "Doubleheader") I was never one for the extra cost of the tamales. RH> Not so many places around here. We tried a new in town sushi place RH> yesterday in a building that can't seem to keep a restaurant more than RH> 6 months. I think this is the 3rd or 4th different iteration since we RH> moved here in 2009. Anyway, the sushi was AYCE only, set price (soup, RH> drinks, etc extra). We ordered 4 different types, one was one piece RH> only, with raw fish so Steve had that. He had the clear (beef broth RH> with thin sliced mushrooms) soup; I went with the miso soup with tofu RH> and a few green leave of undetermined origin. The place is good for a RH> young person, with a decent appetite and mediocre taste in sushi but RH> not us. Nancy Backus introduced us to her favorite place, Taste of RH> Japan, in West Henrietta, NY. We try to get there any time we're in the RH> area; the owner and his wife are the only cook/chefs and the sushi is RH> top notch. Found another sushi place here in town last summer; it was RH> ok but not of the quality we've gotten at ToJ. Still, we'd go back to RH> that place over the new one, given a choice. So, you gonna go back? DD> There are a couple places in town where one can still get a bowl DD> of "good old, greasy, Springfield tavern chilli. Both do very well DD> selling that stuff. RH> 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. RH> Either one would have gone well for supper earlier this week. Between RH> Wednesday and Thursday, we had 3.25" of snow. A lot of it is gone now RH> but it shut down the whole area for several days. It was sleet and RH> freezing rain to the south and east of us; we escaped that this time RH> around. But, since we don't have as much snow removal equipment in this RH> part of the state as the western part does, the secondary and back RH> roads stay snow covered longer. Therefore, the kids get more snow days, RH> government shuts down and the whole state comes down to a slow crawl. DD> Sounds like a comment I first made when driving a semi through DD> Arkansas during a winter event. Talking on the CB raDIO (remember DD> those?) I told a guy who was crying about how slick it was "In DD> Arkansas they think salt is something youm put on your French Fries DD> not your roads." Bv)= RH> This area brines the roads first, then when the stuff (in whatever RH> form) starts coming down, they go out with sand and salt. Car washes do RH> 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. DD> 4 c Dried pinto beans DD> 1 Ham hock DD> 15 oz Can tomato sauce DD> 1/4 c Chilli spice mix DD> 1/4 c Brown sugar DD> 2 tb (to 3 tb) white vinegar DD> 5 cl Garlic; minced DD> 1 lg Onion; peeled, diced small DD> Recipe courtesy of Ree Drummond RH> 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 --- MultiMail/Win v0.52 .