| Warzau |
corn,cauliflower,broccoli,celery
wha??? I never ever ate chili with those ingredient.
THAT IS A BAD GAS day in the making. |
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| greatscot |
I love a good Chili, but those ingredients sound off the wall. But since it's New Year's, try a more traditional dish, Haggis:
Ingredients:
1 Sheep's paunch (stomach)
2 lb. dry oatmeal1
1 lb. suet, shredded
1 lb. lamb's liver2
1 large onion
1/2 t cayenne pepper
1/2 t black pepper
1 t nutmeg
1 t mace
1/2 t salt
Procedure:
Pull the sheep's paunch inside out and scrape it clean. Pull it back right-side out.
Boil the liver and parboil the onion. Save 2 1/2 C of the stock. Mince the liver and onion together. Lightly brown the oatmeal. Mix all the ingredients together, along with the reserved stock.
Fill the paunch with the mixture, pressing it down to remove the air and sew it up securely. Prick the Haggis so it won't burst during cooking. Place the haggis in boiling water and boil slowly for 4-5 hours.
Serves approximately 12, or provides a taste of Haggis for a larger group.
Lang May Yir Lum Reek :trustme: |
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| crmsnidol |
Makes you wonder about the first person to come up with this idea and actually eat it! Like the first guy to drink milk from a cow or eat an egg!
quote:
Originally posted by greatscot
I love a good Chili, but those ingredients sound off the wall. But since it's New Year's, try a more traditional dish, Haggis:
Ingredients:
1 Sheep's paunch (stomach)
2 lb. dry oatmeal1
1 lb. suet, shredded
1 lb. lamb's liver2
1 large onion
1/2 t cayenne pepper
1/2 t black pepper
1 t nutmeg
1 t mace
1/2 t salt
Procedure:
Pull the sheep's paunch inside out and scrape it clean. Pull it back right-side out.
Boil the liver and parboil the onion. Save 2 1/2 C of the stock. Mince the liver and onion together. Lightly brown the oatmeal. Mix all the ingredients together, along with the reserved stock.
Fill the paunch with the mixture, pressing it down to remove the air and sew it up securely. Prick the Haggis so it won't burst during cooking. Place the haggis in boiling water and boil slowly for 4-5 hours.
Serves approximately 12, or provides a taste of Haggis for a larger group.
Lang May Yir Lum Reek :trustme:
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| Maik |
| How about the first guy to eat a lobster...must have been one desparate dude! Who would think there was sweet meat under that armor? |
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| msu79gt82 |
| Chili is of course the State Food of Texas:1: |
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| zafer |
quote:
Originally posted by Warzau
corn,cauliflower,broccoli,celery
wha??? I never ever ate chili with those ingredient.
THAT IS A BAD GAS day in the making.
Its vegetarian chili :D |
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| TheWorm |
So far, everything here sounds horrendous (sorry, greatscot). :16:
And fartless chili ain't worth eating. |
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| Warzau |
quote:
Originally posted by zafer
Its vegetarian chili :D
Really?
Still those veggies are not a good combo for those wanting to avoid gas :2: |
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| MDteX |
quote:
Originally posted by msu79gt82
Chili is of course the State Food of Texas:1:
Yes it is!!! I have been cooking chili for years and have won the chili cook-offs at a couple of places I worked and at Super Bowl Parties. I don't venture down with the professionals at Terlingua though.:1:
The one thing to remember is that true Texas chili does NOT have beans. That is yankee chili. :16: You must have cayenne and habanero to make it taste right. I get seasonings from a little place in Buda, Texas. The only veggies that go into chili are onion, tomato and jalapeno. When chili is done right there isn't anything better! Of course you need to have plenty of good cold beer to help put out the flames!
:7: :7: :7: |
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| hondacuraworld |
Whaddayamean it doesn't have beans? :confused:
That would be like a meat chowder then.....just peppers, meat, and spices? Or did I miss something? :)
I suppose youse guys don't put crackers in yours either? ;) |
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| MDteX |
Yes you can use crackers or Fritos. Top it with some grated cheese too! But it is true---real Texas chili does not have beans. You can be disqualified at chili cook-offs if you put beans in your chili. Chili is a simple thing like you say---meat, spices, tomato, onion and ground cayenne and habanero sauce. The challenge is to to get the spices in the correct amount to make it taste great. The meat also can make a big difference, whether you use ground beef or a chili grind or even some other type of meat and how much fat it has.
I think I will cook some chili tonight!:2: |
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| MDteX |
| Since it got cold in Texas (down to 20) I made chili yesterday. I know that's not cold for some of you but it is for Texas. The chili sure was good!!!:D |
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| hondacuraworld |
| Sounds like you and I could start an exchange program......wings from the Anchor Bar? :4: ;) |
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| hondacuraworld |
JUDGING CHILI
Notes From An Inexperienced Chili Taster Named FRANK, who was visiting
Texas:
Recently I was honored to be selected as an outstanding
Famous celebrity in Texas, to be a judge at a chili
cook-off, because no one else wanted to do it. Also the
original person called in sick at the last moment, and I
happened to be standing there at the judge's table asking
directions to the beer wagon when the call came. I was
assured by the other two judges (Native Texans) that the
chili wouldn't be all that spicy, and besides they told
me I could have free beer during the tasting, so I accepted.
Here are the scorecards from the event:
Chili # 1: Mike's Maniac Mobster Monster Chili
JUDGE ONE: A little too heavy on tomato. Amusing kick.
JUDGE TWO: Nice, smooth tomato flavor. Very mild.
FRANK: Holy smokes, what the hell is this stuff? You could
remove dried paint from your driveway with it. Took two beers
to put the flames out. Hope that's the worst one. These hicks
are crazy.
Chili # 2: Arthur's Afterburner Chili
JUDGE ONE: Smoky (barbecue?) with a hint of pork. Slight
Jalapeno tang.
JUDGE TWO: Exciting BBQ flavor needs more peppers to be
taken seriously.
FRANK: ****! Keep this away from the children! I'm not sure
what I'm supposed to taste besides pain. I had to wave
off two people who wanted to give me the Heimlich
maneuver. Shoved my way to the front of the beer line.
Chili # 3: Fred's Famous Burn Down the Barn Chili
JUDGE ONE: Excellent firehouse chili! Great kick. Needs more
beans.
JUDGE TWO: A beanless chili, a bit salty, good use of red
peppers.
FRANK: This has got to be a joke. Call the EPA; I've located a
uranium spill. My nose feels like I have been snorting Drano.
Everyone knows the routine by now and got out of my way so I
could make it to the beer wagon. Barmaid pounded me on the
back; now my backbone is in the front part of my chest.
Chili # 4: Bubba's Black Magic
JUDGE ONE: Black bean chili with almost no spice. Disappointing.
JUDGE TWO: Hint of lime in the black beans. Good side dish for
fish or other mild foods, not much of a chili.
FRANK: I felt something scraping across my tongue, but was
unable to taste it. Sally, the barmaid, was standing behind me with
fresh refills to save me the run.
Chili # 5: Linda's Legal Lip Remover
JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground,
adding considerable kick. Very impressive.
JUDGE TWO: Chili using shredded beef; could use more tomato.
Must admit the cayenne peppers make a strong statement.
FRANK: My ears are ringing, and I can't focus my eyes. I farted
and four people behind me needed paramedics. The contestant
seemed hurt when I told her that her chili had given me brain
damage. Sally saved my tongue by pouring beer directly on it.
Sort of irritates me that one of the other judges asked me to
stop screaming.
Chili # 6: Vera's Very Vegetarian Variety
JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance
of spice and peppers.
JUDGE TWO: The best yet. Aggressive use of peppers, onions, and
garlic. Superb.
FRANK: My intestines are now a straight pipe filled with gaseous
flames No one seems inclined to stand behind me except Sally.
Chili # 7: Susan's Screaming Sensation Chili
JUDGE ONE: A mediocre chili with too much reliance on canned
peppers.
JUDGE TWO: Very Ho Hum, tastes as if the chef threw in canned
chili peppers at the last moment. I should note that I am worried
about Judge Number 3. He appears to be in a bit of distress.
FRANK: You could put a grenade in my mouth and pull the pin,
and I wouldn't feel it. I've lost the sight in one eye, and the
world sounds like it is made of rushing water. My clothes are
covered with chili, which slid unnoticed out of my mouth at
some point. Thank God! At autopsy they'll know what killed me.
Have decided to stop breathing, too painful, not getting any
oxygen anyway.
Chili # 8: Helen's Mount Saint Chili
JUDGE ONE: A perfect ending, this is a nice blend chili, safe
for all, not too bold but spicy enough to declare its existence.
JUDGE TWO: This final entry is a good, balanced chili, neither
mild nor hot. Sorry to see that most of it was lost when Judge
Number 3 fell and pulled the chili pot on top of himself.
FRANK: ------- (editor's note: Judge #3 was unable to report) |
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| MDteX |
I've seen that before and it is great. Thanks for posting it since I couldn't find m copy.
If wings and chili traveled well we could make a deal. Unfortunately when I was in Buffalo I didn't make it the Anchor Bar. I do like wings!
Each part of the country has some food they are famous for or make exceptionally well. On a trip a while back to Philly I had the "original" cheesesteak and it was awesome. Now it is a let down when I try to get one here. Maybe with Texas being so large I can think of a few that Texas is famous for--chili, Tex-Mex and bar-b-q. I don't go very long without one of those! :7: |
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| hondacuraworld |
Pizza in the Buffalo area is outstanding as well. You won't find but maybe two Dominoes in Western New York....there's a pizza place on every corner, most are excellent, and they're cheap too :)
Large cheese and pep here rarely runs over 10 bucks plus tax....there's one place that's very good in the city that does it for 4.99 with coupon :4: . And they all do really good wings, nothing like those laughable ones at Dominoes with the powder coating. Pizza and wings here go hand in hand.
Anchor Bar ships their wings worldwide, http://www.anchorbar.com/ . I brought a couple friends from Detroit there a couple months back. Ate a ton of food, lunch bill was $98.00 (with drinks) :D |
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| greatscot |
quote:
Originally posted by MDteX
. . .
Each part of the country has some food they are famous for or make exceptionally well.
Like Memphis for Ribs :4: |
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| Maik |
| Yup...steemahs and fried clams are king around here. |
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| MDteX |
quote:
Originally posted by greatscot
Like Memphis for Ribs :4:
One of our offices is in Memphis so I get to visit there a few times a year. I like ribs!!!:5: |
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| ghost |
quote:
Originally posted by greatscot
I love a good Chili, but those ingredients sound off the wall. But since it's New Year's, try a more traditional dish, Haggis:
//**recipe deleted in interest of civility**//
Serves approximately 12, or provides a taste of Haggis for a larger group.
Lang May Yir Lum Reek :trustme:
I can't believe it, the Duluth Curling Club had Haggis on the menu last week!
As if this place isn't strange enough - I thought the lye-soaked fish (lutefisk) they eat here pretty much pushed the boundaries of edibility .
And besides, don't you need a special license to serve that stuff? |
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| DaleB |
Here is a couple of crockpot recipes that are m-i-g-h-t-y tasty!!
Crockpot Chicken Tortillas
Meat from 1 whole chicken
1 can cream of chicken soup
1/2 cup green chili salsa
2 tablespoon quick cooking tapioca
1 medium onion, chopped
1 1/2 cup grated cheese (try Monterey Jack)
1 dozen corn tortillas
Black olives
Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca. Line bottom of crock pot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the chicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese. Repeat layers of tortillas topped with chicken mixture, onions and cheese. Cover and cook on low 6 to 8 hours.
Garnish with sliced black olives.
Black Bean Chili (crockpot)
1 lb. pork tenderloin, cubed
16 oz. chunky salsa
45 oz. canned black beans, rinsed and drained
1/2 cup chicken broth
1 red bell pepper, chopped
1 onion, chopped
1 tsp. cumin
2 tsp. chili powder
1 tsp. dried oregano
1/4 cup sour cream
Place tenderloin in your slow cooker. Add remaining ingredients except sour cream. Cover and cook on low for 8 hours. Serve with sour cream. |
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| MDteX |
As a true chili lover and a Texan I can't believe they call this stuff chili. :14: It sounds good but it ain't chili. Having chili powder doesn't make it chili.
(Note to self-print out this page and try it sometime.:2: ) |
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| greatscot |
quote:
Originally posted by ghost
I can't believe it, the Duluth Curling Club had Haggis on the menu last week!
Haggis was on the menu last week because Saturday was Robert Burn's Birthday, and Haggis is the traditional dish served in his honour. In fact he even wrote an "Address to the Haggis" I would post it here but its probably more than you want to know. I personally love the stuff.
:yummy: |
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| DaleB |
quote:
Originally posted by MDteX
As a true chili lover and a Texan I can't believe they call this stuff chili. :14: It sounds good but it ain't chili. Having chili powder doesn't make it chili.
(Note to self-print out this page and try it sometime.:2: )
Those recipes are 'dinner' or 'block party' food. I agree, they are not meant to be die-in-the-wool chili recipes. I do have a couple of those I've offered up to fellow workers at Holiday time, but do most of them by memory. They all include chili pepper, some extra cayenne, and often a little beer in the mix. :4: |
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| MDteX |
I found a good chili recipe on the internet while searching for a new one to make for the Super Bowl Party.
Jack Daniels Chili
Ingredients:
1 Bottle Jack Daniels Whiskey
8 cans of your favorite chili
Directions:
Pour 1 ounce of Jack Daniels in the cook
Open Cans of chili
Pour 1 ounce of Jack Daniels in the cook
Empty Cans in the pot
Pour 1 ounce of Jack Daniels in the cook
Put cans in trash
Pour 1 ounce of Jack Daniels in the cook
Heat and serve
Pour 1 ounce of Jack Daniels in the cook
Hide cans so no one knows your secret
Pour 1 ounce of Jack Daniels in the cook
I tried it. I can't remember how the chili tasted....:20: |
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