Subj : Re: Spare Gus To : Shawn Highfield From : Dave Drum Date : Mon Jun 03 2024 05:22:00 -=> Shawn Highfield wrote to Dave Drum <=- -=> Quoting Dave Drum to Shawn Highfield <=- DD> Oddly this shoed up everywhere *EXCEPT* Outpost - where it was posted. SH> That is odd. I'm just a user now, bounce between outpost, pharcyde SH> (i'd say is my main call now) and another millennium. Oh and possum SH> lodge! Which is why I commented. I use the three regulars (Outpost, Capital City and here (SESTAR) pretty equally. Used to visit Prizm regularly bur it's down for the count apparently. DD> One never knows, Both of my parents snuffed it in their mid-50s. So, I SH> I've had some health issues already that have shortened my lifespan, SH> but honestly I've had a full life and done pretty much everything I SH> ever wanted to. I wish I didn't have to work but other then that.... I've been dragged back from the brink by the doctors several times. And each time I've learned something new about my body. DD> and a part that no longer works except as a fire hose) and loking DD> forward to possibly retiring one day. SH> I wish. :) I could scrape by with just the monthly Social Security cheque. But what I make at my job allows me some toys and indulgences. And gets me out and a about rather than just vegging out. I've seen too many of my old pals quit working, plop down on te couch with a bowl of popcorn and the remote control. And soon be carried out feet first by the coroner. DD> Heat tolerance seems to be an aquired thing. And like muscle tone it DD> has to be maintained. I know my tolerance has slid down the scale SH> She's just never been able to take it. She's pretty white. People like that are rare but I know they exist. DD> prik kee noo (Bird's Eye) chilies growing in a window box. Maybe I'll DD> make another batch of my Yaaahhh Hoooaaa Aahhh Hot Sauce. SH> I need to make my hot sauce. I don't really have a recipe but I have SH> 3 peppers, garlic, peaches, and this and that in it. More flavour then SH> heat as I don't have the tolerance I used to. DD> Especially since Who Flung Foo is having trouble getting enough DD> chilies for their Rooster Sauce. SH> Yeah.. I'm not going to die without rooster sauce, but it is handy when SH> I'm too lazy to make my own. I actually prefer Shark brand Sriracha which is actually made in Thailand while Huy Fong (Rooster sauce) is made in Rancho Cucamonga, Califunny. Huy Fong's best product is a co-op between them and Red Gold. A Sriracha Ketchup - that will light up your French fries. Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Alabama Picnic Chilli Categories: Chilli, Vegetables, Herbs, Chilies, Stews Yield: 12 Servings 5 lb Coarse-ground beef 1 lg Onion; diced fairly fine 1/2 c Green bell pepper; diced 2 tb GFS or Minor's beef base 1 ts Cocoa (Nestle or Hershey) * 5 ts Garlic granules 1 tb Ground cumin 48 oz Can tomato juice 5 tb + (3 ts) chilli spice 1/2 ts Fresh black pepper * NOT the hot chocolate drink mix with sugar and other nasties that don't go well in my chilli. Here is one of mine that is a good starting point for experimenting. I use my own chilli mix... but Gebhardt's, Mexene or Chilli Man will work pretty well. Ray's Chilli owner says he is bringing out a line of chilli mix as soon as he finds a spice company to mix and package to his recipe. Apparently it has different requirements from using spices to can chilli. Combine the beef base, tomato juice, chopped veggies, cocoa and 4 teaspoons of powdered garlic in a dutch oven over a low (simmer) flame. Divide the hamburger into three more-or-less equal batches and brown it in a separate skillet. Add 1 teaspoon of chilli spice per batch. When browned and crumbled drain excess fat and add to dutch oven. Repeat until all ground beef is in the chilli pot. Add the black pepper to the chilli pot. Stir in 1 tablespoon per pound of meat of the chilli powder (5 Tb for this batch). Cover pot and let simmer, stirring once in a while. When the onions and peppers are cooked (about 1 1/2 hr) taste the pot. You will probably find that you'll need to add the remaining tablespoon of garlic powder and the tablespoon of ground cumin. You may also want to add an additional tablespoon of chilli powder at this time. Trust me on the garlic and cumin. It adds the final kick. For those desiring a hotter product add cayenne until your lips turn numb and your sinuses drain if you like. I made this batch extra-mild in deference to picnic attendees who don't handle heat real well. Sadly, Maya Houston thought it was still too hot after she tasted a spoonful. As noted - this recipe starts extra mild as a base line in deference to the non chile heads for whom I made it. Add heat or chipotles to suit yourself. Black or pinto beans will work - add them AFTER the chilli is cooked. From: Uncle Dirty Dave's Kitchen Posted By: Dave Drum, xrated@cityscape.net Post Date: Sun, 19 Sep 1999 From: http://www.pepperfool.com MMMMM .... I don't exercise on purpose. Rather be comfortable even if I die sooner. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .