On 11-30-22 05:18, Dave Drum <=-
spoke to Dale Shipp about Re: Biscuits <=-

As a side with eggs and meat - sure. Or with any other meal. I'm with
you on the poblano chilies.

I can recall when we made chile verde using a moderate amount of anaheim
chiles as called for on the recipe we were using then. The dish was
really lacking in the flavor profile we wanted. I think that we have
now moved to using absolutely no anaheim and a majority of poblano
chiles, supplemented with some long hot green chiles for heat level.
The poblano provide a lot of flavor and a moderate amount of heat.
IIRC, your recipe also skips the anaheim chiles.

I believe that I have mentioned that where we now live, there are four restaurants on campus. Each one has their own menu selection that lasts
for a month (perhaps a dozen items). We tend to eat mostly in the one
in our village, but often go to another one in another village. All of
them will have a permanent soup for the month and then a soup de jour.
The other restaurant often has a chile as their soup. It is pretty
decent with ground beef, kidney beans plus cheese grate on top. We
bring a jar of chili powder to bring it up to our standards more.
Nothing we can do about the kidney beans. We'd use small reds of some
sort (cooked separate).

We were remarking on how much better that chili was than the chili in
our closest restaurant which has perhaps a teaspoon of ground beef and
only a couple of beans. We said that we must have gotten only the broth
and all the good stuff had been gone by earlier bowls. Then we read the
menu more carefully. The other chili was called "chili" and our
restaurant menu said "chili soup"!

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chili Con Carne (or "Spicy Bean Soup" if you're a Texan)
Categories: Soup, Chili, Beef, Beans, Sthrn/livng
Yield: 6 Servings

1 lb Beans, pinto; dried
3 lb Beef, boneless; trimmed and
-cut into 1/2-inch cubes
1/4 c Olive oil
1 qt Water
1 T Sugar
1 c Onion; chopped

MMMMM-------------------------RUB SPICES------------------------------
1/3 c Chili powder
1 T Salt
10 Garlic cloves; minced
1 1/2 ts Cumin, ground
1 ts Marjoram, ground
1 ts Red pepper, ground
3 T Paprika

MMMMM-------------------------THICKENING------------------------------
3 tb Flour, all-purpose
1/3 c Cornmeal
1 c Water

NOTE Needs work.


Cook beans according to package directions; drain and set aside.

Mix rub spices. Coat beef in rub spices. Save any excess spices.
Brown beef in oil over high heat in a heavy 6-quart saucepan. Add 1
quart water and onions; cover and simmer over low heat 1 to 1-1/2
hours.

Add beans, sugar, and excess rub spices (if any).

Simmer an additional 30 minutes.

Combine flour, cornmeal, and 1 cup water; blend well. Add flour
mixture to meat mixture; cook over low heat, stirring constantly,
until smooth and thickened.

adapted by Dale & Gail Shipp from
SOURCE: Southern Living Magazine, sometime in 1977.
Typed for you by Nancy Coleman.
From: Nancy Coleman Date: 08 May 94

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:03:33, 01 Dec 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

As a side with eggs and meat - sure. Or with any other meal. I'm
with you on the poblano chilies.

I can recall when we made chile verde using a moderate amount of
anaheim chiles as called for on the recipe we were using then. The
dish was really lacking in the flavor profile we wanted. I think that
we have now moved to using absolutely no anaheim and a majority of
poblano chiles, supplemented with some long hot green chiles for heat level. The poblano provide a lot of flavor and a moderate amount of
heat. IIRC, your recipe also skips the anaheim chiles.

My recipe calls for "NuMex" which is a close cousin to the Anaheim. My
usual chile to use in Verde is the Big Jim Heritage variety of the NuMex.
It's spicier without blowing your head off and has an excellent flavour.

I've included a recipe for Verde that I sometimes make for variety. It
calls for Anaheim or Poblano chilies .... it also uses potatoes. Bv)=

I believe that I have mentioned that where we now live, there are four restaurants on campus. Each one has their own menu selection that
lasts for a month (perhaps a dozen items). We tend to eat mostly in
the one in our village, but often go to another one in another village.
All of them will have a permanent soup for the month and then a soup
de jour. The other restaurant often has a chile as their soup. It is pretty decent with ground beef, kidney beans plus cheese grate on top.
We bring a jar of chili powder to bring it up to our standards more. Nothing we can do about the kidney beans. We'd use small reds of some sort (cooked separate).

We were remarking on how much better that chili was than the chili in
our closest restaurant which has perhaps a teaspoon of ground beef and only a couple of beans. We said that we must have gotten only the
broth and all the good stuff had been gone by earlier bowls. Then we
read the menu more carefully. The other chili was called "chili" and
our restaurant menu said "chili soup"!

In the eastern US many restaurant chillies (in my experience) are more correctly tomato-beef soup w/chilies (darned few of those).

I'm going to interleave some comments to your recipe below ...

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chili Con Carne (or "Spicy Bean Soup" if you're a Texan)
Categories: Soup, Chili, Beef, Beans, Sthrn/livng
Yield: 6 Servings

1 lb Beans, pinto; dried
3 lb Beef, boneless; trimmed and
-cut into 1/2-inch cubes

Try smaller dice. It cooks faster

1/4 c Olive oil

Use suet instead of oil

1 qt Water
1 T Sugar
1 c Onion; chopped

MMMMM-------------------------RUB SPICES------------------------------
1/3 c Chili powder

That's about right - my ratio is 1 heaping TB of chilli spice per pound
of meat.

1 T Salt
10 Garlic cloves; minced

Might try garlic granules - both for convenience and repeatability.
Cloves of garlic can vary wildly in "garlicness"

1 1/2 ts Cumin, ground

Double the cumin. One ts per pound of meat.

1 ts Marjoram, ground
1 ts Red pepper, ground
3 T Paprika

I'd use a fairly zippy jalapeno in place of the ground cayenne and
paprika - although you may be using the paprika for its colouring.

MMMMM-------------------------THICKENING------------------------------
3 tb Flour, all-purpose
1/3 c Cornmeal
1 c Water

I've tried similar and keep coming back to arrowroot for the thickener
(if needed). Some use cornstarch - but that breaks down under the acids
in a pot of red. I have tried the masa harina called for in many recipes
and find that it does a subtle "bad turn" to the flavour of my chilli.

NOTE Needs work.

I also do a "kicker" dump of chilli spice (1 ts per pound of meat) and
cumin (1/2 ts per pound of meat) along with 1/2 ts of garlic granules -
just because there is no such thing as too much garlic. Bv)=

Cook beans according to package directions; drain and set aside.

Mix rub spices. Coat beef in rub spices. Save any excess spices.
Brown beef in oil over high heat in a heavy 6-quart saucepan. Add 1
quart water and onions; cover and simmer over low heat 1 to 1-1/2
hours.

Add beans, sugar, and excess rub spices (if any).

Simmer an additional 30 minutes.

Combine flour, cornmeal, and 1 cup water; blend well. Add flour
mixture to meat mixture; cook over low heat, stirring constantly,
until smooth and thickened.

adapted by Dale & Gail Shipp from
SOURCE: Southern Living Magazine, sometime in 1977.
Typed for you by Nancy Coleman.
From: Nancy Coleman Date: 08 May 94

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mark Hurt's Chile Verde
Categories: Pork, Poultry, Chilies, Vegetables
Yield: 8 Servings

1 1/2 lb Boneless pork (or chicken);
- diced to 1/4" cubes
2 c Chicken broth
1 c Green chile sauce (Herdez)
2 c Tomatillos; husked, coarse
- chopped
2 lg Roasted green chilies; seed,
- dice (Anaheim or Poblano)
4 cl Garlic; peeled, diced
1 md Onion; diced
1 lg Russet potato; peeled, diced
1/4 ts Black pepper
1/2 ts Salt
1/2 ts Cumin
1/2 ts Sugar *
3 tb Fat
2 c Drinking water

A warm, hearty stew that will leave you full and
satisfied. If fresh roasted chiles aren't available,
you can use canned.

* Omit the sugar for a lower-carb version.

Brown the chicken or pork in a small amount of lard
or oil, over high heat.

Place the browned chicken or pork, chile sauce and
tomatillos into a crock pot set on low, or a large,
covered pot over low heat. Simmer for 2 hours. Add
remaining ingredients and simmer for an additional 2
hours. Check very 30 minutes, add water as necessary.

Serve hot.

From: Mark Hurt @ Forsyth Chilli Cook-off

MM by Dave Drum - 20 January 2008

Uncle Dirty Dave's Kitchen

MMMMM

... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you.
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On 12-01-22 05:52, Dave Drum <=-
spoke to Dale Shipp about Re: poblano chiles <=-

level. The poblano provide a lot of flavor and a moderate amount of
heat. IIRC, your recipe also skips the anaheim chiles.

My recipe calls for "NuMex" which is a close cousin to the Anaheim. My usual chile to use in Verde is the Big Jim Heritage variety of the
NuMex. It's spicier without blowing your head off and has an excellent flavour.

Never seen those two in any store we used to shop at.

read the menu more carefully. The other chili was called "chili" and
our restaurant menu said "chili soup"!

In the eastern US many restaurant chillies (in my experience) are more correctly tomato-beef soup w/chilies (darned few of those).

True, but the chili was actually quite decent except for the spice heat
level -- which we corrected with a bit of chili powder from a jar we
carry now.

I'm going to interleave some comments to your recipe below ...

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chili Con Carne (or "Spicy Bean Soup" if you're a Texan)
Categories: Soup, Chili, Beef, Beans, Sthrn/livng
Yield: 6 Servings

1 lb Beans, pinto; dried
3 lb Beef, boneless; trimmed and
-cut into 1/2-inch cubes

Try smaller dice. It cooks faster

I like the longer cook and the mouth feel of the larger cubes.

1/4 c Olive oil

Use suet instead of oil

Another thing that we don't recall being readily available, if at all.

1 qt Water
1 T Sugar
1 c Onion; chopped

MMMMM-------------------------RUB SPICES------------------------------
1/3 c Chili powder

That's about right - my ratio is 1 heaping TB of chilli spice per
pound of meat.

1 T Salt
10 Garlic cloves; minced

Might try garlic granules - both for convenience and repeatability. Cloves of garlic can vary wildly in "garlicness"

Decent point.

1 1/2 ts Cumin, ground

Double the cumin. One ts per pound of meat.

The chili powder has cumin in it -- but we do like cumin so would follow
your suggestion if we ever cooked this again.

1 ts Marjoram, ground
1 ts Red pepper, ground
3 T Paprika

I'd use a fairly zippy jalapeno in place of the ground cayenne and paprika -

As I said, a small amount of a long green chile. Better flavor than
jalapeno.

although you may be using the paprika for its colouring.

Correct.

MMMMM-------------------------THICKENING------------------------------
3 tb Flour, all-purpose
1/3 c Cornmeal
1 c Water

I've tried similar and keep coming back to arrowroot for the thickener
(if needed). Some use cornstarch - but that breaks down under the
acids in a pot of red. I have tried the masa harina called for in many recipes and find that it does a subtle "bad turn" to the flavour of my chilli.

NOTE Needs work.

(as I said -- suggestions appreciated.)


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Jalapeno Poppers - Baked
Categories: Easy, Testing
Yield: 2 Servings

4 oz Cream cheese, softened
1 c Mexican shredded cheese
1/4 ts Garlic powder
1/4 ts Chili powder
1 t Crystals hot sauce
10 ea Fresh jalapenos,
-halved lengthwise/seeded
1/2 c Panko crumbs

MMMMM--------------------------OPTIONAL-------------------------------
Sour cream
Onion Dip
Ranch dip

PREHEAT OVEN 350

Wash jalapenos, slice in half lengthwise and remove seeds.

In mixing bowl, combine all cheese and seasonings, mix well.

Spoon cheese mixture into each half of pepper, packing cheese tightly.
(Amount of cheese for each pepper will be determined by size of
pepper)

Place stuffed peppers on greased or sprayed baking sheet - cheese
side up. Spray top of cheese lightly with Pam then place cheese side
down into panko crumbs. Pat crumbs down with fingers. Place peppers
back on baking sheet. Lightly spray again.

Bake in preheated 350 degree oven for 20 minutes for spicy flavor, 30
minutes for medium and 40 minutes for mild.

(Have not figured out if cooking poppers any longer will make them
milder -it may depend on the hotness of the pepper to begin with?)

This is a smaller version of the original recipe - this can be sized
up for more servings.

Variation of recipe from Taste of Home Recipies.

Tested 8-08 Easy, flavorful, would be good appetizer or snack.
Will make again.

MMMMM



... Shipwrecked in Silver Spring, Maryland. 00:28:46, 02 Dec 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

level. The poblano provide a lot of flavor and a moderate amount of
heat. IIRC, your recipe also skips the anaheim chiles.

My recipe calls for "NuMex" which is a close cousin to the Anaheim. My usual chile to use in Verde is the Big Jim Heritage variety of the
NuMex. It's spicier without blowing your head off and has an excellent flavour.

Never seen those two in any store we used to shop at.

They may also be called "Hatch" chilies. The Big Jim pepper is a New
Mexico chile pepper cultivar of the species Capsicum annuum with a
Scoville rating of mild. (Big Jim is at the top of the mild rating at
3000 SHU. Anaheims, OTOH, average 1200 SHU) It is extensively grown in
New Mexico where it was developed and is popular in New Mexican cuisine.
Big Jim peppers are both sweet and mild and are normally picked while
still green. I got my original seeds for Big Jim "Heritage" from The
Chile Pepper institute. The Heritage strain averages in the jalapeno
range (5000 SHU) and is not commonly available in stupormarkup bins.

1 lb Beans, pinto; dried
3 lb Beef, boneless; trimmed and
-cut into 1/2-inch cubes

Try smaller dice. It cooks faster

I like the longer cook and the mouth feel of the larger cubes.
1/4 c Olive oil

Fair enuf. It's a darned poor cook that cannot suit himdelf.

Use suet instead of oil

Another thing that we don't recall being readily available, if at all.

In most stupormarkups you have to ask at the service meat counter. At my
local Humphrey's, Magro's Meat, and Hy-Vee it is packaged and ready.

1 qt Water
1 T Sugar
1 c Onion; chopped

MMMMM-------------------------RUB SPICES------------------------------
1/3 c Chili powder

That's about right - my ratio is 1 heaping TB of chilli spice per
pound of meat.

1 T Salt
10 Garlic cloves; minced

Might try garlic granules - both for convenience and repeatability.
Cloves of garlic can vary wildly in "garlicness"

Decent point.

1 1/2 ts Cumin, ground

Double the cumin. One ts per pound of meat.

The chili powder has cumin in it -- but we do like cumin so would
follow your suggestion if we ever cooked this again.

Yes it does contain cumin. But seldom enough for my (or chilli judge's)
tastes. And its flavour is very "up front".

1 ts Marjoram, ground
1 ts Red pepper, ground
3 T Paprika

I'd use a fairly zippy jalapeno in place of the ground cayenne and
paprika -

As I said, a small amount of a long green chile. Better flavor than jalapeno.

Which "long green chile" do you use? For the most part my go-to "long
green chile" is a skinny Thai chile called Prik Jinda and comes in at
75,000 to 199,000 SHU. I quite like the flavour of the jalapeno. And
its heat fits the profile of my chilli nicely.

although you may be using the paprika for its colouring.

Correct.

MMMMM-------------------------THICKENING------------------------------
3 tb Flour, all-purpose
1/3 c Cornmeal
1 c Water

I've tried similar and keep coming back to arrowroot for the thickener
(if needed). Some use cornstarch - but that breaks down under the
acids in a pot of red. I have tried the masa harina called for in many recipes and find that it does a subtle "bad turn" to the flavour of my chilli.

NOTE Needs work.
(as I said -- suggestions appreciated.)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Neua Pad Prik (Beef w/Chilies)
Categories: Colonel, Beef, Thai, Chilies
Yield: 8 Servings

2 lb Beef

MMMMM--------------------------MARINADE-------------------------------
2 tb Seasoned fish sauce
2 tb Cornstarch
1 ts Fresh ground black pepper

MMMMM---------------------------SAUCE--------------------------------
2 tb Garlic; chopped
1/2 c Shallots (purple onions);
- fine sliced
1/2 c Prik chi fa (green Thai
- Jalapenos); sliced
1/2 c Prik chi fa daeng (red Thai
- Jalapenos); sliced
5 tb Fish sauce
2 tb Dark sweet soy sauce
2 tb Sugar
2 tb Sesame oil

This is a quick, and fairly mild preparation for beef.
It can also be prepared with pork.

The prik chi fa used are a mild chili, about the length
of a finger, often called a "Thai Jalapeno" and ordinary
jalapenos make a reasonable substitute.

The seasoned fish sauce is the fish sauce from nam pla
prik, found on any table in Thailand. If you don't have
any then take 4 tablespoons of fish sauce, add a
tablespoon of green prik ki nu ('birdseye chilies'),
sliced thinly, store in a stoppered jar for a week in
the refrigerator, then it is ready to use. The excess
can be used as a condiment for this dish.

Slice the beef, and pound the slices thin. Mix the
marinade ingredients and combine with the beef, and
marinade for about 2 hours.

In a large skillet or wok, heat some oil, and sautee the
beef, marinade, garlic, shallots and chilies for about 3
minutes.

Add the remaining ingredients and sautee for a further
2-3 minutes until cooked.

Serve over jasmine rice, and garnish with a fried egg.

Colonel Ian F. Khuntilanont-Philpott; Systems Engineering,
Vongchavalitkul University, Korat 30000, Thailand

Uncle Dirty Dave's Archives

MMMMM


... If you can't sleep at night it's because you're still awake.
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