[Sca-cooks] CHILI COOK-OFF- OOP
kiridono at gmail.com
Tue Oct 2 09:44:55 PDT 2007
I know I'm going to have things thrown at me, but my favorite is a recipe I
have for Cincinnati style Chili. The big thing I like, apart from the fact
that the veggies (in this case, beans) are served separately and are one of
several "toppers" for the chili, is the seasoning...it has an almost sweet
taste when in your mouth, but when you swallow it, it has a definite "twang"
to it...so you get to taste the ingredients, then get the burn. The
seasonings include cinnamon and chocolate, so what's not to like?
On 10/1/07, Terry Decker <t.d.decker at worldnet.att.net> wrote:
> That brings back some nasty memories of broker days.
> Chili doesn't have to be real hot to be good. It does need some bite, but
> find that it's a lot easier to jack up the fire in a mild chili than put
> the flames in four alarm. I will recommend cooking the chili and the
> vegetables seperately, then topping the veggies with the chili when
> it. This keeps the starch out of the chili proper and keeps the
> from absorbing the capsaicin to the detriment of the chili flavor.
> > I was traumatized* by chili as a child and only last year consented to
> > it again - a very mild, yes with beeans and vegetables in it version
> > i'm sure any real chilli lover would sneer at. It was good, so now I
> > it myself occassionally. I may be a spica-a-holic but I'm still a chilli
> > wimp!
> > *As some of you may remember, in the early 70's, ?at least in Southern
> > California, there was a meat boycott protesting high meat prices. (If
> > only knew...)
> > I had the misfortune to be the child of a chemist and a home ecc teacher
> > together they put me (and my siblings) thru the tortures of hell in
> > effort to produce healthy meat-free meals. Tis included the various
> > of textured soy proteins that Dad bought by the barrel.
> > One of these was supposed to be "just like hamburger" so Dad made up a
> > of chilli with it. It smelled like burning dog kibbel and was so
> > disgusting that it was almost 40 before I could even stand the smell of
> > chilli again. I had to leave the house for several hours after that and
> > spent the next few years eating dinner alone in my bedroom - OK, the
> > chilli had nothing to do with that, but Star Trek was on!)
> > The late Goldwyn of Britain prided himself on making the hottest chilli
> > possible without collapsing the time/space continuem. I never had the
> > heart to tell him the people just tasted heat and not the flavor on the
> > other ingredients.
> > Thanks for the laugh, Phlip!
> > Renata
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