[Sca-cooks] Texas Chili Was Re: OT: GoTV NowBarbequeSauceVariations

Elaine Koogler kiridono at gmail.com
Fri Nov 7 06:07:55 PST 2008

And you don't have to use ground meat.  A lot of recipes call for chunked
meat instead of ground.  And, if you prefer something finer than chunked
meat, try shredding it in a food processor.  I've discovered that the taste
and mouth feel of some dishes (Pies of Paris, for example) is much better
that way.


On Fri, Nov 7, 2008 at 9:02 AM, Terry Decker <t.d.decker at att.net> wrote:

>  What are "venbison" and "javelina?"  They sound very exotic....
>> (yes, I'm partly being a smartass.....)
>> --Maire
> Venbison is fat fingered typing.  Javelina is the collared peccary (Tayassu
> tajacu).  The family Tayassuidae hold the New World ecological niche held by
> pigs in the Old World.
> If you want to domesticate your chili, try beef and pork.  A two to one mix
> works nicely.
> Bear
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