How to Screw Up Tamales
jmcquown
were out running errands and decided to stop for lunch. We went to a
Tex-Mex place called San Jose. It's a "local" chain (South Carolina, maybe
Georgia).
I ordered tamales. I don't know if someone in the kitchen was reaching for
ground chili peppers or paprika or what. What they did was dump a TON of
cinnamon into the sauce. I'm not talking a nice hint of cinnamon. I'm
talking you could have drizzled icing on them and called them cinnamon
rolls! I said OMG, this is disgusting! My brother took a taste and said
said oh man, what the hell did they do? LOL
I sent them back (and yes, I let them know why). I ordered a couple of
tacos; pretty hard to screw those up. My brother's chiles rellenos and
refried beans were too salty. Won't be going there again.
Jill
Omelet
"jmcquown" <j_mc...@comcast.net> wrote:
The cap probably came off the shaker. <g>
I also sometimes use a hint of cinnamon in both mexican and Italian
recipes. It's fantastic in Lasagna and marinara sauces. Just go EASY
on it! ;-D
--
Peace! Om
"He who has the gold makes the rules"
--Om
"He who has the guns can get the gold."
-- Steve Rothstein
Omelet
"Michael \"Dog3\"" <uh...@default.web> wrote:
> "jmcquown" <j_mc...@comcast.net>
> news:6kmivpF...@mid.individual.net: in rec.food.cooking
> Ewwwwww... I'll bet someone in the kitchen grabbed the wrong spice
> container. Bleh... that sounds awful.
>
> Michael
Michael, he probably just overdid it.
Honestly, sinnamon used properly is really good. I've even used it in
chili.
jmcquown
> Omelet <ompo...@gmail.com> news:ompomelet-E1EC1A.11591403102008
> @news.giganews.com: in rec.food.cooking
>
>>
>> Michael, he probably just overdid it.
>> Honestly, sinnamon used properly is really good. I've even used it
>> in chili.
>
> for a lot of things too. But Jill indicated the tamales could have
> passed for cinnamon rolls.
>
> Michael
Yep. As I said, it wasn't a mere hint of cinnamon. I couldn't taste
anything BUT cinnamon. They were gross.
Jill
jmcquown
If the cap came off I'd expect them to dump that batch of sauce, not serve
it to someone! It was naaasty.
Jill
Dimitri
"jmcquown" <j_mc...@comcast.net> wrote in message
news:6kmivpF...@mid.individual.net...
Maybe the joint is owned by the skyline people from Cincinnati.
The dead give-away if in the have 3 way and 4 way Tamales on the menu.
Dimitri
jmcquown
> "jmcquown" <j_mc...@comcast.net> wrote in message
> news:6kmivpF...@mid.individual.net...
>> reaching for ground chili peppers or paprika or what. What they did
>> was dump a TON of cinnamon into the sauce. I'm not talking a nice
>> hint of cinnamon. I'm talking you could have drizzled icing on them
>> and called them cinnamon rolls! I said OMG, this is disgusting! My
>> brother took a taste and said said oh man, what the hell did they
>> do? LOL
>
>
> The dead give-away if in the have 3 way and 4 way Tamales on the menu.
>
> Dimitri
Didn't see anything like 3 and 4 way tamales. But if this is the way folks
in Cinncinnati like their tamales I think I'll avoid it like the plague :)
Jill
Blinky the Shark
What the heck are "3 and 4 way tamales"?
--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html
Christine Dabney
<no....@box.invalid> wrote:
>What the heck are "3 and 4 way tamales"?
Guess you aren't that familiar with Cincinnati chili..which is served
that way. From Wikipedia:
http://en.wikipedia.org/wiki/Cincinnati_chili
Read down to see what all the ways are...
Christine
Blinky the Shark
> On Fri, 03 Oct 2008 19:08:02 -0700, Blinky the Shark
> <no....@box.invalid> wrote:
>
>
>>What the heck are "3 and 4 way tamales"?
>
> Guess you aren't that familiar with Cincinnati chili..which is served
> that way. From Wikipedia:
Never been there.
> http://en.wikipedia.org/wiki/Cincinnati_chili
>
> Read down to see what all the ways are...
Will do. Thanks.
Wayne Boatwright
One word: revolting.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Friday, 10(X)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 3dys 3hrs 45mins
*******************************************
If you've got a problem that can be
solved with money, you haven't got a
Wayne Boatwright
> Christine Dabney wrote:
>
>> On Fri, 03 Oct 2008 19:08:02 -0700, Blinky the Shark
>> <no....@box.invalid> wrote:
>>
>>
>>>What the heck are "3 and 4 way tamales"?
>>
>> Guess you aren't that familiar with Cincinnati chili..which is served
>> that way. From Wikipedia:
>
> Never been there.
>
>> http://en.wikipedia.org/wiki/Cincinnati_chili
>>
>> Read down to see what all the ways are...
>
> Will do. Thanks.
Make sure you have a strong stomach first.
Christine Dabney
<waynebo...@geemail.com> wrote:
>On Fri 03 Oct 2008 07:30:37p, Christine Dabney told us...
>> Guess you aren't that familiar with Cincinnati chili..which is served
>> that way. From Wikipedia:
>> http://en.wikipedia.org/wiki/Cincinnati_chili
>>
>> Read down to see what all the ways are...
>>
>> Christine
>>
>
>One word: revolting.
The one time I had Cincinnati style chili, was at a Skyline branch in
Cincinnati. It was actually pretty good...
Christine
Wayne Boatwright
I've had it at a Skyline in Cincinnati, too. I really couldn't stand the
taste and thought the cinnamon was overpowering. Two bites...done!
Although I love cinnamon, for me it has no place in chili, nor does
chocolate or cocoa.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Friday, 10(X)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 3dys 2hrs
*******************************************
We all have power to do harm. - Seneca
the Younger
kilikini
> On Fri 03 Oct 2008 08:19:39p, Christine Dabney told us...
>
>> On Sat, 04 Oct 2008 03:15:43 GMT, Wayne Boatwright
>> <waynebo...@geemail.com> wrote:
>>
>>> On Fri 03 Oct 2008 07:30:37p, Christine Dabney told us...
>>
>>>> Guess you aren't that familiar with Cincinnati chili..which is
>>>> served that way. From Wikipedia:
>>>> http://en.wikipedia.org/wiki/Cincinnati_chili
>>>>
>>>> Read down to see what all the ways are...
>>>>
>>>> Christine
>>>>
>>>
>>> One word: revolting.
>>
>> The one time I had Cincinnati style chili, was at a Skyline branch in
>> Cincinnati. It was actually pretty good...
>>
>> Christine
>>
>
> I've had it at a Skyline in Cincinnati, too. I really couldn't stand
> the taste and thought the cinnamon was overpowering. Two
> bites...done! Although I love cinnamon, for me it has no place in
> chili, nor does chocolate or cocoa.
Or a tamale! LOL.
kili
Wayne Boatwright
Yep!
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 2dys 23hrs
*******************************************
Planes don't kill people. The ground does.
*******************************************
James Silverton
>> On Sat, 04 Oct 2008 03:15:43 GMT, Wayne Boatwright
>> <waynebo...@geemail.com> wrote:
>>
>>> On Fri 03 Oct 2008 07:30:37p, Christine Dabney told us...
>>
>>>> Guess you aren't that familiar with Cincinnati chili..which
>>>> is served that way. From
>>>> Wikipedia: http://en.wikipedia.org/wiki/Cincinnati_chili
>>>>
>>>> Read down to see what all the ways are...
>>>>
>>>> Christine
>>>>
>>> One word: revolting.
>>
>> The one time I had Cincinnati style chili, was at a Skyline
>> branch in Cincinnati. It was actually pretty good...
>>
>> Christine
>>
> I've had it at a Skyline in Cincinnati, too. I really
> couldn't stand the taste and thought the cinnamon was
> overpowering. Two bites...done! Although I love cinnamon,
> for me it has no place in chili, nor does chocolate or cocoa.
You might be surprised about often cocoa is used in a variety of Mexican
dishes and that includes "that detestable American invention" as a
Mexican dictionary described chili.The amount used is small and it is
hard to detect. The same really applies to the cinnamon (and allspice)
often used in Cincinnati Chili. The spices should be hard to pick out
and I don't think you can condemn their use unless you have tried them.
Let me admit that I like to eat Cincinnati chili occasionally.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
Wayne Boatwright
> You might be surprised about often cocoa is used in a variety of Mexican
> dishes and that includes "that detestable American invention" as a
> Mexican dictionary described chili.The amount used is small and it is
> hard to detect. The same really applies to the cinnamon (and allspice)
> often used in Cincinnati Chili. The spices should be hard to pick out
> and I don't think you can condemn their use unless you have tried them.
> Let me admit that I like to eat Cincinnati chili occasionally.
No, I don't think I would be at all surprised. I have numerous Mexican
cookbooks and have eaten in many Mexican restaurants in the Southwest. I
was only addressing Cincinnati Chili which, if I'm not mistaken, was
developed by a Greek. There are other dishes where cinnamon, allspice, and
chocolate are used (usually in very modest amounts), and which I like;
e.g., molé sauce. On several occasions when I've made my own recipe for
chili I have tried varying amounts of cinnamon and Mexican chocolate to see
if it was the amount that I found to be a problem. Even as little as 1/4
teaspoon of cinnamon and a teaspoon of cocoa to 4 quarts of chili were
easily detectable and I didn't like it.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 2dys 17hrs 50mins
*******************************************
Reality is for those who can't handle
Star Trek.
James Silverton
>> You might be surprised about often cocoa is used in a variety
>> of Mexican dishes and that includes "that detestable American
>> invention" as a Mexican dictionary described chili.The amount
>> used is small and it is hard to detect. The same really
>> applies to the cinnamon (and allspice) often used in
>> Cincinnati Chili. The spices should be hard to pick out and I
>> don't think you can condemn their use unless you have tried
>> them. Let me admit that I like to eat Cincinnati chili
>> occasionally.
> No, I don't think I would be at all surprised. I have
> numerous Mexican cookbooks and have eaten in many Mexican
> restaurants in the Southwest. I was only addressing
> Cincinnati Chili which, if I'm not mistaken, was developed by
> a Greek. There are other dishes where cinnamon, allspice, and
> chocolate are used (usually in very modest amounts), and which
> I like; e.g., molé sauce. On several occasions when I've made
> my own recipe for chili I have tried varying amounts of
> cinnamon and Mexican chocolate to see if it was the amount
> that I found to be a problem. Even as little as 1/4 teaspoon
> of cinnamon and a teaspoon of cocoa to 4 quarts of chili were
> easily detectable and I didn't like it.
To each their own of course and I know Cincinnatti chili was developed
by Greek immigrants to suit their own tastes. You like the Mole sauces,
which for 4 people, can involve 1 oz or more or up to 2 tablespoons of
cocoa but you don't like even a small amount in chili.
Wayne Boatwright
> To each their own of course and I know Cincinnatti chili was developed
> by Greek immigrants to suit their own tastes. You like the Mole sauces,
> which for 4 people, can involve 1 oz or more or up to 2 tablespoons of
> cocoa but you don't like even a small amount in chili.
Yes, exactly. I have certain expectations for my chili. Each dish stands on
its own, and I'm not shy about the amount of chocolate and "sweet" spices I
add to other Mexican dishes.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 2dys 17hrs 5mins
*******************************************
Ya want a stupid answer? Ask me anything!
*******************************************
James Silverton
>> To each their own of course and I know Cincinnatti chili was
>> developed by Greek immigrants to suit their own tastes. You
>> like the Mole sauces, which for 4 people, can involve 1 oz
>> or more or up to 2 tablespoons of cocoa but you don't like
>> even a small amount in chili.
> Yes, exactly. I have certain expectations for my chili. Each
> dish stands on its own, and I'm not shy about the amount of
> chocolate and "sweet" spices I add to other Mexican dishes.
As I said before, "To each their own" but I think if you do a search for
chili recipes you will be surprised how many incorporate cocoa or
chocolate.
blake murphy
> On Fri 03 Oct 2008 08:19:39p, Christine Dabney told us...
>
>> On Sat, 04 Oct 2008 03:15:43 GMT, Wayne Boatwright
>> <waynebo...@geemail.com> wrote:
>>
>>>On Fri 03 Oct 2008 07:30:37p, Christine Dabney told us...
>>
>>>> Guess you aren't that familiar with Cincinnati chili..which is served
>>>> that way. From Wikipedia:
>>>> http://en.wikipedia.org/wiki/Cincinnati_chili
>>>>
>>>> Read down to see what all the ways are...
>>>>
>>>> Christine
>>>>
>>>
>>>One word: revolting.
>>
>> The one time I had Cincinnati style chili, was at a Skyline branch in
>> Cincinnati. It was actually pretty good...
>>
>> Christine
>>
>
> I've had it at a Skyline in Cincinnati, too. I really couldn't stand the
> taste and thought the cinnamon was overpowering. Two bites...done!
> Although I love cinnamon, for me it has no place in chili, nor does
> chocolate or cocoa.
the chocolate is not generally used in such a way that you can taste it as
such. i've put it in once; but it was not good chocolate (i think you're
aiming at a slightly bitter note).
like someone's adage about herbs - you shouldn't taste any individual herb,
but their absence would be noticed.
your pal,
blake
Omelet
"Michael \"Dog3\"" <uh...@default.web> wrote:
> Omelet <ompo...@gmail.com> news:ompomelet-E1EC1A.11591403102008
> @news.giganews.com: in rec.food.cooking
>
> >
> > Michael, he probably just overdid it.
> > Honestly, sinnamon used properly is really good. I've even used it in
> > chili.
>
> Oh, I love cinnamon and he might have over did it. I use cinnamon for a
> lot of things too. But Jill indicated the tamales could have passed for
> cinnamon rolls.
>
> Michael
That would be rather nasty... ;-)
Omelet
"jmcquown" <j_mc...@comcast.net> wrote:
Some people are just idiots. :-)
Omelet
"James Silverton" <not.jim....@verizon.not> wrote:
> You might be surprised about often cocoa is used in a variety of Mexican
> dishes and that includes "that detestable American invention" as a
> Mexican dictionary described chili.The amount used is small and it is
> hard to detect. The same really applies to the cinnamon (and allspice)
> often used in Cincinnati Chili. The spices should be hard to pick out
> and I don't think you can condemn their use unless you have tried them.
> Let me admit that I like to eat Cincinnati chili occasionally.
A bit of cocoa powder in many Mexican dishes goes well. I like to use
just a hint of that in Chili or Taco mixes.
It adds "That" flavor if you know what I mean.
Kinda like the Oyster Sauce in most asian dishes.
Omelet
Wayne Boatwright <waynebo...@geemail.com> wrote:
> On Sat 04 Oct 2008 05:27:13a, James Silverton told us...
>
> > You might be surprised about often cocoa is used in a variety of Mexican
> > dishes and that includes "that detestable American invention" as a
> > Mexican dictionary described chili.The amount used is small and it is
> > hard to detect. The same really applies to the cinnamon (and allspice)
> > often used in Cincinnati Chili. The spices should be hard to pick out
> > and I don't think you can condemn their use unless you have tried them.
> > Let me admit that I like to eat Cincinnati chili occasionally.
>
> No, I don't think I would be at all surprised. I have numerous Mexican
> cookbooks and have eaten in many Mexican restaurants in the Southwest. I
> was only addressing Cincinnati Chili which, if I'm not mistaken, was
> developed by a Greek. There are other dishes where cinnamon, allspice, and
> chocolate are used (usually in very modest amounts), and which I like;
> e.g., molé sauce. On several occasions when I've made my own recipe for
> chili I have tried varying amounts of cinnamon and Mexican chocolate to see
> if it was the amount that I found to be a problem. Even as little as 1/4
> teaspoon of cinnamon and a teaspoon of cocoa to 4 quarts of chili were
> easily detectable and I didn't like it.
It's very easy to overdo, I agree. I don't measure it, but it's just a
"dash".
Italian recipes are more forgiving for cinnamon.
Seriously, try sprinkling cinnamon over the cheese layer in Lasagna
sometime...
Wayne Boatwright
> Wayne wrote on Sat, 04 Oct 2008 13:59:13 GMT:
>
>>> To each their own of course and I know Cincinnatti chili was
>>> developed by Greek immigrants to suit their own tastes. You
>>> like the Mole sauces, which for 4 people, can involve 1 oz
>>> or more or up to 2 tablespoons of cocoa but you don't like
>>> even a small amount in chili.
>
>> Yes, exactly. I have certain expectations for my chili. Each
>> dish stands on its own, and I'm not shy about the amount of
>> chocolate and "sweet" spices I add to other Mexican dishes.
>
> As I said before, "To each their own" but I think if you do a search for
> chili recipes you will be surprised how many incorporate cocoa or
> chocolate.
James, I'm not contradicting you. I merely said that I don't like chili
containing either cinnamon or cocoa. I have seen recipes calling for
either or both. Just because a recipe calls for it does not mean I like
it. As you said, "To each their own".
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 2dys 11hrs 43mins
*******************************************
Lately it occurs to me what a long
strange trip it's been.
Wayne Boatwright
> the chocolate is not generally used in such a way that you can taste it
> as such. i've put it in once; but it was not good chocolate (i think
> you're aiming at a slightly bitter note).
Maybe I'm overly sensitive to the taste. I almost never order chili out,
but when I've experimented with it at home I've used Mexican chocolate and
used an amount comparable to most recipes I've seen it in. I can still
taste it, and for me, it's an unpleasant addition.
> like someone's adage about herbs - you shouldn't taste any individual
> herb, but their absence would be noticed.
I totally agree about herbs. I think it's difficult to reduce cinnamon to
an amount where it can't be readily identified.
> your pal,
> blake
>
>
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 2dys 11hrs 40mins
*******************************************
Chaste makes waste.
*******************************************
Wayne Boatwright
> A bit of cocoa powder in many Mexican dishes goes well. I like to use
> just a hint of that in Chili or Taco mixes.
Yes, in many mexican dishes. I just don't happen to like it in chili,
which was my point all along.
> It adds "That" flavor if you know what I mean.
Yes, I do know what you mean, and it's *that* flavor that I dislike in
chili.
> Kinda like the Oyster Sauce in most asian dishes.
I only use Oyster Sauce in minute amounts, otherwise I find it
overpowering. The same with Fish Sauce in Vietnamese dishes.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 2dys 11hrs 36mins
*******************************************
Beyond good and evil lies North Dakota.
*******************************************
Wayne Boatwright
> It's very easy to overdo, I agree. I don't measure it, but it's just a
> "dash".
>
> Italian recipes are more forgiving for cinnamon.
>
> Seriously, try sprinkling cinnamon over the cheese layer in Lasagna
> sometime...
For the most part I reserve the use of cinnamon for sweet dishes,
particularly with fruits. The fact is, I really love the taste of
cinnamon, but there are very few savory dishes I like it in.
One way I do like it that many might not is dusting a pork roast with
cinnamon and nutmeg, along with garlic and cracked black pepper.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 2dys 11hrs 33mins
*******************************************
Writer's Rule #2: About those sentence
fragments.
Omelet
Wayne Boatwright <waynebo...@geemail.com> wrote:
> On Sat 04 Oct 2008 09:13:32a, blake murphy told us...
>
>
> > the chocolate is not generally used in such a way that you can taste it
> > as such. i've put it in once; but it was not good chocolate (i think
> > you're aiming at a slightly bitter note).
>
> Maybe I'm overly sensitive to the taste. I almost never order chili out,
> but when I've experimented with it at home I've used Mexican chocolate and
> used an amount comparable to most recipes I've seen it in. I can still
> taste it, and for me, it's an unpleasant addition.
>
> > like someone's adage about herbs - you shouldn't taste any individual
> > herb, but their absence would be noticed.
>
> I totally agree about herbs. I think it's difficult to reduce cinnamon to
> an amount where it can't be readily identified.
>
> > your pal,
> > blake
> >
> >
A pinch per pot. :-)
It's like a little trick mom taught me when she was teaching me to cook.
She said that with gravies, sometimes it just needed a little
"something". Sometimes that "something" was just a pinch, maybe two at
most, of sugar.
You taste as you add.
An old cooks trick. <g>
Omelet
Wayne Boatwright <waynebo...@geemail.com> wrote:
> On Sat 04 Oct 2008 11:11:12a, Omelet told us...
>
> > A bit of cocoa powder in many Mexican dishes goes well. I like to use
> > just a hint of that in Chili or Taco mixes.
>
> Yes, in many mexican dishes. I just don't happen to like it in chili,
> which was my point all along.
>
> > It adds "That" flavor if you know what I mean.
>
> Yes, I do know what you mean, and it's *that* flavor that I dislike in
> chili.
Everyone's tastes vary, and I respect that. It's like Cumin in mexican
dishes. I go REALLY light with that, but it does need a tad. Some
people really overdo it.
I'm glad that my favorite local Mexican restaurant where I get my
breakfast tacos does not overdo Cumin. I get those on Tuesday morning
when I sit in the parking lot at the Chiropractors office for an hour.
<g> I work in that town, but live 20 miles away. I get there at 07:00
and my appt's are 8tish or so.
It's a peaceful wait with the radio or a good book.
>
> > Kinda like the Oyster Sauce in most asian dishes.
>
> I only use Oyster Sauce in minute amounts, otherwise I find it
> overpowering. The same with Fish Sauce in Vietnamese dishes.
Absolutely.
Omelet
Wayne Boatwright <waynebo...@geemail.com> wrote:
> On Sat 04 Oct 2008 11:12:47a, Omelet told us...
>
> > It's very easy to overdo, I agree. I don't measure it, but it's just a
> > "dash".
> >
> > Italian recipes are more forgiving for cinnamon.
> >
> > Seriously, try sprinkling cinnamon over the cheese layer in Lasagna
> > sometime...
>
> For the most part I reserve the use of cinnamon for sweet dishes,
> particularly with fruits. The fact is, I really love the taste of
> cinnamon, but there are very few savory dishes I like it in.
To each their own as always! :-)
>
> One way I do like it that many might not is dusting a pork roast with
> cinnamon and nutmeg, along with garlic and cracked black pepper.
Over ham, I could see that.
I may have to consider trying that with my next pork roast. I do like
those heavily flavored.
It helps a LOT to keep off that "piggy" flavor for leftovers. I
generally drown them in garlic (stabbed deeply into the roast) and
topped with fresh thyme and mexican oregano.
I cover the roast in cabbage leaves to keep the herbs moist and let them
soak into the stabs stuffed with garlic slivers.
I'm not a serious pork fan. I wish I was. It's about 1/3 the price of
beef right now.
jmcquown
> In article <Xns9B2D7E2AF7E0wa...@69.16.185.250>,
> Wayne Boatwright <waynebo...@geemail.com> wrote:
>
>> On Sat 04 Oct 2008 09:13:32a, blake murphy told us...
>>
>>
>>> individual herb, but their absence would be noticed.
>>
>> I totally agree about herbs. I think it's difficult to reduce
>> cinnamon to an amount where it can't be readily identified.
>>
>>>
>
>
Jill
jmcquown
> On Sat 04 Oct 2008 11:11:12a, Omelet told us...
>
>> A bit of cocoa powder in many Mexican dishes goes well. I like to
>> use just a hint of that in Chili or Taco mixes.
>
> Yes, in many mexican dishes. I just don't happen to like it in chili,
> which was my point all along.
>
>> It adds "That" flavor if you know what I mean.
>
> Yes, I do know what you mean, and it's *that* flavor that I dislike in
> chili.
>
Jill
Omelet
"jmcquown" <j_mc...@comcast.net> wrote:
<lol> True dat.
Fits on the end of a sharp knife!
Dimitri
"jmcquown" <j_mc...@comcast.net> wrote in message
news:6knv31F...@mid.individual.net...
> Dimitri wrote:
>> "jmcquown" <j_mc...@comcast.net> wrote in message
>> news:6kmivpF...@mid.individual.net...
>>> I ordered tamales. I don't know if someone in the kitchen was
>>> reaching for ground chili peppers or paprika or what. What they did
>>> was dump a TON of cinnamon into the sauce. I'm not talking a nice
>>> hint of cinnamon. I'm talking you could have drizzled icing on them
>>> and called them cinnamon rolls! I said OMG, this is disgusting! My
>>> brother took a taste and said said oh man, what the hell did they
>>> do? LOL
>>
>>
>> The dead give-away if in the have 3 way and 4 way Tamales on the menu.
>>
>> Dimitri
>
>
> Didn't see anything like 3 and 4 way tamales. But if this is the way
> folks in Cinncinnati like their tamales I think I'll avoid it like the
> plague :)
>
> Jill
Skyline menu.
:-)
Dimitri
Chili & Spaghetti
3-Way Chili: Our signature dish...steaming
spaghetti, covered with our original, secret-recipe chili and
topped with a mound of shredded cheddar cheese.
4-Way Chili: A 3-Way with diced onions or red beans.
5-Way Chili: A 3-Way with diced onions and red beans.
Wayne Boatwright
> A pinch per pot. :-)
>
> It's like a little trick mom taught me when she was teaching me to cook.
> She said that with gravies, sometimes it just needed a little
> "something". Sometimes that "something" was just a pinch, maybe two at
> most, of sugar.
>
> You taste as you add.
>
> An old cooks trick. <g>
>
Oh, I know that's true, and I do that with some things, particularly a bit
of sugar or allspice. However, I cannot envisioni many things I would want
to add a pinch of cinnamon to unless it was dessert.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 2dys 8hrs 11mins
*******************************************
Alzheimers advantage: New friends
every day.
Wayne Boatwright
> Everyone's tastes vary, and I respect that. It's like Cumin in mexican
> dishes. I go REALLY light with that, but it does need a tad. Some
> people really overdo it.
Now that's one that I really like to taste, and usually put at least a
teaspoon or more of freshly ground cumin in a pot of chili.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 2dys 8hrs 8mins
*******************************************
My lucky color just faded.
*******************************************
Wayne Boatwright
> You would have gagged over these tamales, Wayne. I almost did.
>
Yes, I'm quite sure I would have, Jill. Ugh, the thought of it.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 2dys 8hrs 6mins
*******************************************
We are what we pretend to be, so we
must be careful what we pretend to be.
Omelet
Wayne Boatwright <waynebo...@geemail.com> wrote:
> On Sat 04 Oct 2008 01:03:34p, Omelet told us...
>
> > A pinch per pot. :-)
> >
> > It's like a little trick mom taught me when she was teaching me to cook.
> > She said that with gravies, sometimes it just needed a little
> > "something". Sometimes that "something" was just a pinch, maybe two at
> > most, of sugar.
> >
> > You taste as you add.
> >
> > An old cooks trick. <g>
> >
>
> Oh, I know that's true, and I do that with some things, particularly a bit
> of sugar or allspice. However, I cannot envisioni many things I would want
> to add a pinch of cinnamon to unless it was dessert.
I dare you, just once, to add just a few grains to a marinara or similar
sauce. :-)
Or an aliquot of it so you don't ruin the whole pot if you decide you
don't like it...
If I've learned nothing else here, it's to respect individual tastes.
I'm glad my sister did too. They never, EVER force the boys to eat any
foods and as a result (at least for now) at ages 3 and 6, they eat a
very varied diet including lots of "healthy" stuff. Buffets were good
for early training.
Lynn's kids at 7 and 10 do that too. :-)
Funny how freedom of choice does that to a child...
Omelet
Wayne Boatwright <waynebo...@geemail.com> wrote:
> On Sat 04 Oct 2008 01:08:02p, Omelet told us...
>
> > Everyone's tastes vary, and I respect that. It's like Cumin in mexican
> > dishes. I go REALLY light with that, but it does need a tad. Some
> > people really overdo it.
>
> Now that's one that I really like to taste, and usually put at least a
> teaspoon or more of freshly ground cumin in a pot of chili.
My sister likes more of it than I do. While I DO consider it to be
essential in Mexican dishes, I tend to use less than she does.
Wayne Boatwright
> I dare you, just once, to add just a few grains to a marinara or similar
> sauce. :-)
Never to a potful! :-)
> Or an aliquot of it so you don't ruin the whole pot if you decide you
> don't like it...
I'd consider adding a sprinkle to a small sample. In fact, I'll try that
the next time I make a pot of pasta sauce. I'll let you know...
> If I've learned nothing else here, it's to respect individual tastes.
>
> I'm glad my sister did too. They never, EVER force the boys to eat any
> foods and as a result (at least for now) at ages 3 and 6, they eat a
> very varied diet including lots of "healthy" stuff. Buffets were good
> for early training.
That's a good thing!
> Lynn's kids at 7 and 10 do that too. :-)
>
>
>
> Funny how freedom of choice does that to a child...
>
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 2dys 5hrs 32mins
*******************************************
My God, what have we done?-Robert
Lewis, co-pilot Enola Gay, 8/6/1945
Omelet
Wayne Boatwright <waynebo...@geemail.com> wrote:
> On Sat 04 Oct 2008 06:07:09p, Omelet told us...
>
> > I dare you, just once, to add just a few grains to a marinara or similar
> > sauce. :-)
>
> Never to a potful! :-)
>
> > Or an aliquot of it so you don't ruin the whole pot if you decide you
> > don't like it...
>
> I'd consider adding a sprinkle to a small sample. In fact, I'll try that
> the next time I make a pot of pasta sauce. I'll let you know...
I'd be curious. I just go very VERY easy with it. Mom used to sprinkle
just a smidge over the top of the cheese layers in her lasagna. It
added a very nice tone.
>
> > If I've learned nothing else here, it's to respect individual tastes.
> >
> > I'm glad my sister did too. They never, EVER force the boys to eat any
> > foods and as a result (at least for now) at ages 3 and 6, they eat a
> > very varied diet including lots of "healthy" stuff. Buffets were good
> > for early training.
>
> That's a good thing!
Indeed. :-) And they never say no (for now) to trying something new
because they know they'll never be forced to eat it if they don't like
it. Makes them more adventurous with food. The both adore Sushi!
So do their parents. <g>
>
> > Lynn's kids at 7 and 10 do that too. :-)
> >
> >
> >
> > Funny how freedom of choice does that to a child...
> >
--
Wayne Boatwright
> I'd be curious. I just go very VERY easy with it. Mom used to sprinkle
> just a smidge over the top of the cheese layers in her lasagna. It
> added a very nice tone.
>
I could see that might be nice.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 2dys 5hrs 2mins
*******************************************
'Maybe the universe IS fuzzy.' ---
Hubble Telescope Scientists
Omelet
Wayne Boatwright <waynebo...@geemail.com> wrote:
> On Sat 04 Oct 2008 06:47:07p, Omelet told us...
>
> > I'd be curious. I just go very VERY easy with it. Mom used to sprinkle
> > just a smidge over the top of the cheese layers in her lasagna. It
> > added a very nice tone.
> >
>
> I could see that might be nice.
It was indeed... Been a few years but I can still "taste" it in my
memory if you know what I mean? :-d
She had an Italian friend, Maria Scarcelli, that approved.
blake murphy
> On Sat 04 Oct 2008 09:13:32a, blake murphy told us...
>
>
>> the chocolate is not generally used in such a way that you can taste it
>> as such. i've put it in once; but it was not good chocolate (i think
>> you're aiming at a slightly bitter note).
>
> Maybe I'm overly sensitive to the taste. I almost never order chili out,
> but when I've experimented with it at home I've used Mexican chocolate and
> used an amount comparable to most recipes I've seen it in. I can still
> taste it, and for me, it's an unpleasant addition.
>
>> like someone's adage about herbs - you shouldn't taste any individual
>> herb, but their absence would be noticed.
>
> I totally agree about herbs. I think it's difficult to reduce cinnamon to
> an amount where it can't be readily identified.
>
if it's any consolation to you, i share your skepticism about cinnamon in
chili. beyond that, most of the samples of cincinnati chili i've seen had
visible pools of grease on them, which i can do without.
your pal,
blake
Omelet
blake murphy <blakepm...@verizon.net> wrote:
<lol> That's why I make chili in two stages. I make the stock first and
refrigerate it overnight for defatting. Then I go from there!
And yes, I prefer chili WITH BEANS!!!
Wayne Boatwright
> if it's any consolation to you, i share your skepticism about cinnamon in
> chili. beyond that, most of the samples of cincinnati chili i've seen had
> visible pools of grease on them, which i can do without.
>
> your pal,
> blake
>
Oh yes, I forgot that it's greasy, too. Ugh!
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Sunday, 10(X)/05(V)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 1dys 13hrs 11mins
*******************************************
If 7-11s are open 24 hours, why do
they have door-locks?
Wayne Boatwright
> <lol> That's why I make chili in two stages. I make the stock first and
> refrigerate it overnight for defatting. Then I go from there!
Stock? For chili?
I first cook the onion in oil 'til transparent, then add garlic and various
peppers and cook 'til barely tender. Remove this mixture to a bowl. Then
brown the meat thoroughly and drain the fat thoroughly. Add back the beef
and onion mixture, spices, and liquids. Simmer an hour or so.
> And yes, I prefer chili WITH BEANS!!!
Yep, then I add beans and simmer another half hour to 45 minutes.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Sunday, 10(X)/05(V)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 1dys 13hrs 9mins
*******************************************
My cat makes me search the room for
invisible intruders.
James Silverton
>> if it's any consolation to you, i share your skepticism about
>> cinnamon in chili. beyond that, most of the samples of
>> cincinnati chili i've seen had visible pools of grease on
>> them, which i can do without.
>>
>> your pal,
>> blake
>>
> Oh yes, I forgot that it's greasy, too. Ugh!
Cincinnatti chili does not have to be greasy if you make it for yourself
but I can't vouch for what you get in restaurants.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
Fred/Libby Barclay
Speaking of chili, marinara sauce and various herbs........
I've finally decided for myself that I don't have to put oregano in
Italian sauces. For years and years I kept putting it in, less and less
all the time; and one day I thought to myself "How silly! Just because
it calls for oregano, it's not a law that you have to include it!" I
enjoy my pasta dishes much better now. I don't know what took my so
long....just stubborn, I guess.
I don't mind a pinch of chocolate, allspice and cinnamon in chili
though.
Libby
Omelet
Wayne Boatwright <waynebo...@geemail.com> wrote:
> On Sun 05 Oct 2008 10:14:06a, Omelet told us...
>
> > <lol> That's why I make chili in two stages. I make the stock first and
> > refrigerate it overnight for defatting. Then I go from there!
>
> Stock? For chili?
For me, yes. I know it's not traditional but that's the way _I_ make it
and it keeps it from being greasy!
>
> I first cook the onion in oil 'til transparent, then add garlic and various
> peppers and cook 'til barely tender. Remove this mixture to a bowl. Then
> brown the meat thoroughly and drain the fat thoroughly. Add back the beef
> and onion mixture, spices, and liquids. Simmer an hour or so.
>
> > And yes, I prefer chili WITH BEANS!!!
>
> Yep, then I add beans and simmer another half hour to 45 minutes.
The beans get soaked at least overnight too.
Omelet
fre...@webtv.net (Fred/Libby Barclay) wrote:
<lol> Cook to personal taste! Best idea.
Wayne Boatwright
> In article <Xns9B2E6F3D03CEwa...@69.16.185.247>,
> Wayne Boatwright <waynebo...@geemail.com> wrote:
>
>> On Sun 05 Oct 2008 10:14:06a, Omelet told us...
>>
>> > <lol> That's why I make chili in two stages. I make the stock first
>> > and refrigerate it overnight for defatting. Then I go from there!
>>
>> Stock? For chili?
>
> For me, yes. I know it's not traditional but that's the way _I_ make it
> and it keeps it from being greasy!
I guess I've never seen a recipe for chili that called for stock.
>> I first cook the onion in oil 'til transparent, then add garlic and
>> various peppers and cook 'til barely tender. Remove this mixture to a
>> bowl. Then brown the meat thoroughly and drain the fat thoroughly.
>> Add back the beef and onion mixture, spices, and liquids. Simmer an
>> hour or so.
>>
>> > And yes, I prefer chili WITH BEANS!!!
>>
>> Yep, then I add beans and simmer another half hour to 45 minutes.
>
> The beans get soaked at least overnight too.
I prefer using canned beans.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Sunday, 10(X)/05(V)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 1dys 9hrs 24mins
*******************************************
Anything not nailed down is a cat toy.
*******************************************
Omelet
Wayne Boatwright <waynebo...@geemail.com> wrote:
> On Sun 05 Oct 2008 02:27:31p, Omelet told us...
>
> > In article <Xns9B2E6F3D03CEwa...@69.16.185.247>,
> > Wayne Boatwright <waynebo...@geemail.com> wrote:
> >
> >> On Sun 05 Oct 2008 10:14:06a, Omelet told us...
> >>
> >> > <lol> That's why I make chili in two stages. I make the stock first
> >> > and refrigerate it overnight for defatting. Then I go from there!
> >>
> >> Stock? For chili?
> >
> > For me, yes. I know it's not traditional but that's the way _I_ make it
> > and it keeps it from being greasy!
>
> I guess I've never seen a recipe for chili that called for stock.
I tend to make stuff up as I go along. <g>
>
> >> I first cook the onion in oil 'til transparent, then add garlic and
> >> various peppers and cook 'til barely tender. Remove this mixture to a
> >> bowl. Then brown the meat thoroughly and drain the fat thoroughly.
> >> Add back the beef and onion mixture, spices, and liquids. Simmer an
> >> hour or so.
> >>
> >> > And yes, I prefer chili WITH BEANS!!!
> >>
> >> Yep, then I add beans and simmer another half hour to 45 minutes.
> >
> > The beans get soaked at least overnight too.
>
> I prefer using canned beans.
I don't. It adds unknown flavorings, and SALT.
Wayne Boatwright
> In article <Xns9B2E94B41D680wa...@69.16.185.250>,
>> I prefer using canned beans.
>
> I don't. It adds unknown flavorings, and SALT.
The canned beans I use have no added flavoring, and I like SALT. :-)
I always rinse the beans thoroughly before adding to the chili.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Sunday, 10(X)/05(V)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 1dys 4hrs 1mins
*******************************************
Reality check. Nope, none here. Its safe.
*******************************************
Omelet
Wayne Boatwright <waynebo...@geemail.com> wrote:
> On Sun 05 Oct 2008 07:54:06p, Omelet told us...
>
> > In article <Xns9B2E94B41D680wa...@69.16.185.250>,
>
> >> I prefer using canned beans.
> >
> > I don't. It adds unknown flavorings, and SALT.
>
> The canned beans I use have no added flavoring, and I like SALT. :-)
>
> I always rinse the beans thoroughly before adding to the chili.
Rinsing canned veggies is a good way to cut the salt. ;-)
Sounds good.
Wayne Boatwright
> In article <Xns9B2ECBDA54F81wa...@69.16.185.247>,
> Wayne Boatwright <waynebo...@geemail.com> wrote:
>
>> On Sun 05 Oct 2008 07:54:06p, Omelet told us...
>>
>> > In article <Xns9B2E94B41D680wa...@69.16.185.250>,
>>
>> >> I prefer using canned beans.
>> >
>> > I don't. It adds unknown flavorings, and SALT.
>>
>> The canned beans I use have no added flavoring, and I like SALT. :-)
>>
>> I always rinse the beans thoroughly before adding to the chili.
>
> Rinsing canned veggies is a good way to cut the salt. ;-)
>
> Sounds good.
I should add that I've tried cooking dried beans for chili, but have never
been pleased with the texture. I always use a mixture of dark and light
red kidney beans and, occasionally, black beans. I don't care for pinto
beans in chili.
Another reason I used canned, is that making chili is usually a last minute
decision, and the added soaking/cooking time for the beans would not fit my
plans.
I've tried many different methods of cooking the dried beans, none to my
satisfaction, so I don't even want to consider other options.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Sunday, 10(X)/05(V)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 1dys 3hrs 16mins
*******************************************
Didn't I meet you in some other
hallucination??
Omelet
Wayne Boatwright <waynebo...@geemail.com> wrote:
> On Sun 05 Oct 2008 08:34:23p, Omelet told us...
>
> > In article <Xns9B2ECBDA54F81wa...@69.16.185.247>,
> > Wayne Boatwright <waynebo...@geemail.com> wrote:
> >
> >> On Sun 05 Oct 2008 07:54:06p, Omelet told us...
> >>
> >> > In article <Xns9B2E94B41D680wa...@69.16.185.250>,
> >>
> >> >> I prefer using canned beans.
> >> >
> >> > I don't. It adds unknown flavorings, and SALT.
> >>
> >> The canned beans I use have no added flavoring, and I like SALT. :-)
> >>
> >> I always rinse the beans thoroughly before adding to the chili.
> >
> > Rinsing canned veggies is a good way to cut the salt. ;-)
> >
> > Sounds good.
>
> I should add that I've tried cooking dried beans for chili, but have never
> been pleased with the texture. I always use a mixture of dark and light
> red kidney beans and, occasionally, black beans. I don't care for pinto
> beans in chili.
>
> Another reason I used canned, is that making chili is usually a last minute
> decision, and the added soaking/cooking time for the beans would not fit my
> plans.
>
> I've tried many different methods of cooking the dried beans, none to my
> satisfaction, so I don't even want to consider other options.
I pressure cook them.
Chili, for me, is a rare chore and usually a 2 day project. <g> I take
it seriously!
Christine Dabney
<waynebo...@geemail.com> wrote:
>Another reason I used canned, is that making chili is usually a last minute
>decision, and the added soaking/cooking time for the beans would not fit my
>plans.
>
>I've tried many different methods of cooking the dried beans, none to my
>satisfaction, so I don't even want to consider other options.
That is why it is sometimes a good idea to soak and cook them
ahead..and then freeze them in portions you would use in various
dishes. Ready to go....
Christine
Wayne Boatwright
> In article <Xns9B2ED3B3842D7wa...@69.16.185.250>,
> Wayne Boatwright <waynebo...@geemail.com> wrote:
>> I've tried many different methods of cooking the dried beans, none to
>> my satisfaction, so I don't even want to consider other options.
>
> I pressure cook them.
I've tried that too, but I still find the canned bean texture more to my
liking.
> Chili, for me, is a rare chore and usually a 2 day project. <g> I take
> it seriously!
I take it seriously, too, but I usually manage putting it all together and
cooking it to completion in about 3 hours.
I suspect that our chili's are quite different. I use 2/3 ground beef and
1/3 ground pork or pork sausage in mine. It doesn't require lengthy pre-
cooking or making stock as would cubes of meat. I grew up with and prefer
the ground meat. Though you didn't say, I suspect that you are cooking
pieces or cubes of meat. I've had this style and I did enjoy it.
Everybody has a different style with chili. Mine is clearly "midwest",
with my own seasoning touches. :-)
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Sunday, 10(X)/05(V)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 1dys 2hrs 51mins
*******************************************
Support bacteria. They're the only
culture some people have.
Steve Pope
>On Sun 05 Oct 2008 09:02:17p, Omelet told us...
>> Wayne Boatwright <waynebo...@geemail.com> wrote:
>>> I've tried many different methods of cooking the dried beans, none to
>>> my satisfaction, so I don't even want to consider other options.
>> I pressure cook them.
>I've tried that too, but I still find the canned bean texture more to my
>liking.
It's certainly easily possible to cook dried beans in such a
way that they are inferior to canned. Canned beans by contrast
are very consistent.
Myself I found that my results improved vastly when I switched
from using Revereware to Le Cruset for bean-cooking. You
would not think the extra thickness would matter, just for
a boiling pot of beans, but it seems to.
Steve
cybercat
"Steve Pope" <spo...@speedymail.org> wrote in message
news:gcc43u$780$1...@blue.rahul.net...
Anyone using any kind of cookware who cannot cook dried beans to perfection
is using too high heat and/or too little time.
Wayne Boatwright
> Wayne Boatwright <waynebo...@geemail.com> wrote:
>
>>On Sun 05 Oct 2008 09:02:17p, Omelet told us...
>
>>> Wayne Boatwright <waynebo...@geemail.com> wrote:
>
>>>> I've tried many different methods of cooking the dried beans, none to
>>>> my satisfaction, so I don't even want to consider other options.
>
>>> I pressure cook them.
>
>>I've tried that too, but I still find the canned bean texture more to my
>>liking.
>
> It's certainly easily possible to cook dried beans in such a
> way that they are inferior to canned. Canned beans by contrast
> are very consistent.
>
> Myself I found that my results improved vastly when I switched
> from using Revereware to Le Cruset for bean-cooking. You
> would not think the extra thickness would matter, just for
> a boiling pot of beans, but it seems to.
>
> Steve
>
Steve, I hahve used my Le Creuset "ovens" for cooking dried beans, but I
still find the texture to be somwhat "grainy" rather than creamy. This
is after soaking 24 hours, then draining, and cooking in fresh unsalted
water. Can you think of a further reason for the problem?
TIA
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Sunday, 10(X)/05(V)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 1dys 2hrs 20mins
*******************************************
'Are you pondering what I'm pondering,
Pinky?' -- The Brain
Wayne Boatwright
If I were happy with the texture, I would consider that option. However,
after a 24 hour soak, draining, then cooking in fresh unsalted water, the
texture is still more grainy than creamy inside. I have tried cooking in
my Le Creuset "ovens" and also in a pressure cooker. Still disappointing.
Over-cooking in the pressure yields beans too mushy for my taste.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Sunday, 10(X)/05(V)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 1dys 2hrs 18mins
*******************************************
'I need some deodorant.' 'The roll-on
type?' 'No, the under-your-arms type.'
Steve Pope
>"Steve Pope" <spo...@speedymail.org> wrote in message
>> Myself I found that my results improved vastly when I switched
>> from using Revereware to Le Cruset for bean-cooking. You
>> would not think the extra thickness would matter, just for
>> a boiling pot of beans, but it seems to.
>Anyone using any kind of cookware who cannot cook dried beans to perfection
>is using too high heat and/or too little time.
That would have been my assumption, had you asked me a couple
years ago, but I've seen enough evidence pile up pointing to the
need for heavier cookware for this task that I now disagree.
Steve
Steve Pope
>> Myself I found that my results improved vastly when I switched
>> from using Revereware to Le Cruset for bean-cooking. You
>> would not think the extra thickness would matter, just for
>> a boiling pot of beans, but it seems to.
>Steve, I hahve used my Le Creuset "ovens" for cooking dried beans, but I
>still find the texture to be somwhat "grainy" rather than creamy. This
>is after soaking 24 hours, then draining, and cooking in fresh unsalted
>water. Can you think of a further reason for the problem?
Not really, that's exactly how I do it. I do stir gently if
they start to stick, and add a little salt about 10 minutes
before they are done.
It could be your water has the wrong alkalinity, or something
along those lines, but I have no idea how you'd investigate
that. (pH meter?)
Steve
Dan Abel
spo...@speedymail.org (Steve Pope) wrote:
> Wayne Boatwright <waynebo...@geemail.com> wrote:
>
> >> Myself I found that my results improved vastly when I switched
> >> from using Revereware to Le Cruset for bean-cooking. You
> >> would not think the extra thickness would matter, just for
> >> a boiling pot of beans, but it seems to.
>
> >Steve, I hahve used my Le Creuset "ovens" for cooking dried beans, but I
> >still find the texture to be somwhat "grainy" rather than creamy. This
> >is after soaking 24 hours, then draining, and cooking in fresh unsalted
> >water. Can you think of a further reason for the problem?
I'm wondering if some of us just like our beans less "creamy" and with
more texture.
> Not really, that's exactly how I do it. I do stir gently if
> they start to stick, and add a little salt about 10 minutes
> before they are done.
>
> It could be your water has the wrong alkalinity, or something
> along those lines, but I have no idea how you'd investigate
> that. (pH meter?)
Our water just doesn't get the beans cooked right. I was amazed when I
made chili using dried beans at my SIL's house, and the beans came out
perfectly in very little time. I've found that it is necessary to add
baking powder or baking soda (doesn't seem to matter which) in order for
the dried beans to cook. I looked at some cookbooks, and they recommend
1/8 teaspoon per quart.
(Note that I just don't like squished pulses, whether beans, lentils or
split peas. I like them whole.)
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Wayne Boatwright
Hmm... I live in Mesa, a suburb of Phoenix. We have *extremely* hard
water here. Perhaps that has something to do with it? I have no idea of
what the PH is.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Sunday, 10(X)/05(V)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 1dys 1hrs 41mins
*******************************************
Oxymoron: Unachievable Accomplishments.
*******************************************
Wayne Boatwright
> In article <gcc66a$a49$1...@blue.rahul.net>,
> spo...@speedymail.org (Steve Pope) wrote:
>
>> Wayne Boatwright <waynebo...@geemail.com> wrote:
>>
>> >> Myself I found that my results improved vastly when I switched
>> >> from using Revereware to Le Cruset for bean-cooking. You
>> >> would not think the extra thickness would matter, just for
>> >> a boiling pot of beans, but it seems to.
>>
>> >Steve, I hahve used my Le Creuset "ovens" for cooking dried beans, but
>> >I still find the texture to be somwhat "grainy" rather than creamy.
>> >This is after soaking 24 hours, then draining, and cooking in fresh
>> >unsalted water. Can you think of a further reason for the problem?
>
>
> I'm wondering if some of us just like our beans less "creamy" and with
> more texture.
That could be, Dan. I like a "creamy" interior texture, but I don't like
them mushy. I especially like it if the beans sort of pop when bitten
into. What I don't like is the graininess.
>> Not really, that's exactly how I do it. I do stir gently if
>> they start to stick, and add a little salt about 10 minutes
>> before they are done.
>>
>> It could be your water has the wrong alkalinity, or something
>> along those lines, but I have no idea how you'd investigate
>> that. (pH meter?)
>
> Our water just doesn't get the beans cooked right. I was amazed when I
> made chili using dried beans at my SIL's house, and the beans came out
> perfectly in very little time. I've found that it is necessary to add
> baking powder or baking soda (doesn't seem to matter which) in order for
> the dried beans to cook. I looked at some cookbooks, and they recommend
> 1/8 teaspoon per quart.
I never considered using baking soda. Perhaps that would make a
difference. However, doesn't baking soda leach out nutrients in
vegetables?
> (Note that I just don't like squished pulses, whether beans, lentils or
> split peas. I like them whole.)
>
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Sunday, 10(X)/05(V)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 1dys 1hrs 38mins
*******************************************
A nudist is just a person in a
one-button suit.
Steve Pope
>Hmm... I live in Mesa, a suburb of Phoenix. We have *extremely* hard
>water here. Perhaps that has something to do with it? I have no idea of
>what the PH is.
It's a good theory. You can bet the food manufacturers control
the pH of their water precisely. Just as you can bet that they control
the humidity in their ovens precisely. Typically consumers
have no control or knowledge of their variables.
Steve
Steve Pope
>I never considered using baking soda. Perhaps that would make a
>difference. However, doesn't baking soda leach out nutrients in
>vegetables?
It might. However if it's only bringing the water back
to a neutral pH, I wouldn't expect it to. If it made
the water truly alkaline, I'd expect more leaching.
Steve
cybercat
"Wayne Boatwright" <waynebo...@geemail.com> wrote
> I prefer using canned beans.
Well FFS, use them. I use them when I don't want to wait for dried to cook,
but they are never as good as the ones I cook from dried, and have so much
salt and crap in them I regret using them. How can anyone screw up dried
beans? Black, red, pinto, pink, navy, whatever, mine are "velvety" and
perfect every time.
Omelet
Wayne Boatwright <waynebo...@geemail.com> wrote:
> On Sun 05 Oct 2008 09:02:17p, Omelet told us...
>
> > In article <Xns9B2ED3B3842D7wa...@69.16.185.250>,
> > Wayne Boatwright <waynebo...@geemail.com> wrote:
>
> >> I've tried many different methods of cooking the dried beans, none to
> >> my satisfaction, so I don't even want to consider other options.
> >
> > I pressure cook them.
>
> I've tried that too, but I still find the canned bean texture more to my
> liking.
I understand. Beans MUST be tender! I do a minimum of a 24 hour soak.
If I get busy or distracted for whatever reason, I may soak them even
longer. I'm just _very_ careful to change the rinse water regularly if
I end up doing that. Otherwise, they will spoil.
20 to 30 minutes soaked beans in the PC in stock makes for very tender
beans. No crunch at all.
>
> > Chili, for me, is a rare chore and usually a 2 day project. <g> I take
> > it seriously!
>
> I take it seriously, too, but I usually manage putting it all together and
> cooking it to completion in about 3 hours.
:-) You must be retired.
>
> I suspect that our chili's are quite different. I use 2/3 ground beef and
> 1/3 ground pork or pork sausage in mine. It doesn't require lengthy pre-
> cooking or making stock as would cubes of meat. I grew up with and prefer
> the ground meat. Though you didn't say, I suspect that you are cooking
> pieces or cubes of meat. I've had this style and I did enjoy it.
I use Barbacoa anymore (Beef cheek meat) so that has to be pre-cooked,
defatted and shredded. I don't care for the texture of ground meat in
chili. I really have come to prefer the shredded meat.
>
> Everybody has a different style with chili. Mine is clearly "midwest",
> with my own seasoning touches. :-)
Chili is fun no matter what you do. <g>
Omelet
spo...@speedymail.org (Steve Pope) wrote:
Seems it would hold a more stable temperature? It's one reason I like
cast Iron!
Omelet
Wayne Boatwright <waynebo...@geemail.com> wrote:
> On Sun 05 Oct 2008 09:10:25p, Christine Dabney told us...
>
> > On Sun, 05 Oct 2008 20:48:39 GMT, Wayne Boatwright
> > <waynebo...@geemail.com> wrote:
> >
> >
> >>Another reason I used canned, is that making chili is usually a last
> >>minute decision, and the added soaking/cooking time for the beans would
> >>not fit my plans.
> >>
> >>I've tried many different methods of cooking the dried beans, none to my
> >>satisfaction, so I don't even want to consider other options.
> >
> > That is why it is sometimes a good idea to soak and cook them
> > ahead..and then freeze them in portions you would use in various
> > dishes. Ready to go....
> >
> > Christine
>
> If I were happy with the texture, I would consider that option. However,
> after a 24 hour soak, draining, then cooking in fresh unsalted water, the
> texture is still more grainy than creamy inside. I have tried cooking in
> my Le Creuset "ovens" and also in a pressure cooker. Still disappointing.
> Over-cooking in the pressure yields beans too mushy for my taste.
<lol> Yeah, mine too. I actually do use a timer when pressure cooking
and do a quick cool when it's done depending on what I'm cooking.
Run cold tap water over the pressure cooker lid to bring the pressure
down. Takes 30 to 60 seconds. Then you can remove the lid.
Omelet
spo...@speedymail.org (Steve Pope) wrote:
We have very hard water here. It comes out of a limestone aquifer!
Omelet
<dabel-3544B5....@c-61-68-245-199.per.connect.net.au>,
Dan Abel <da...@sonic.net> wrote:
> > It could be your water has the wrong alkalinity, or something
> > along those lines, but I have no idea how you'd investigate
> > that. (pH meter?)
>
> Our water just doesn't get the beans cooked right. I was amazed when I
> made chili using dried beans at my SIL's house, and the beans came out
> perfectly in very little time. I've found that it is necessary to add
> baking powder or baking soda (doesn't seem to matter which) in order for
> the dried beans to cook. I looked at some cookbooks, and they recommend
> 1/8 teaspoon per quart.
>
> (Note that I just don't like squished pulses, whether beans, lentils or
> split peas. I like them whole.)
Thanks for posting that! That was interesting. That might be why I have
no problem with making beans creamy. As I posted before, we have very
hard water here due to the limestone plains we live on. The water is all
deep well water.
I don't need to add minerals to it. It's saturated. <g> It's why I
bought a gas mask many years ago for when I have to take acid to the
hard water deposits in the bathroom when cleaning. It has poor
ventilation...
Omelet
spo...@speedymail.org (Steve Pope) wrote:
But it's fun to learn them. :-)
Omelet
spo...@speedymail.org (Steve Pope) wrote:
So should someone with really hard water and a high Ph consider adding
vinegar instead?
Wayne Boatwright
> In article <Xns9B2ED88A3B448wa...@69.16.185.250>,
> Wayne Boatwright <waynebo...@geemail.com> wrote:
>
>> On Sun 05 Oct 2008 09:02:17p, Omelet told us...
>>
>> > In article <Xns9B2ED3B3842D7wa...@69.16.185.250>,
>> > Wayne Boatwright <waynebo...@geemail.com> wrote:
>>
>> >> I've tried many different methods of cooking the dried beans, none
>> >> to my satisfaction, so I don't even want to consider other options.
>> >
>> > I pressure cook them.
>>
>> I've tried that too, but I still find the canned bean texture more to
>> my liking.
>
> I understand. Beans MUST be tender! I do a minimum of a 24 hour soak.
> If I get busy or distracted for whatever reason, I may soak them even
> longer. I'm just _very_ careful to change the rinse water regularly if
> I end up doing that. Otherwise, they will spoil.
>
> 20 to 30 minutes soaked beans in the PC in stock makes for very tender
> beans. No crunch at all.
I might have to give this another try. At what PSI? MY pressure cooker
only operates at 15 PSI.
>> > Chili, for me, is a rare chore and usually a 2 day project. <g> I
>> > take it seriously!
>>
>> I take it seriously, too, but I usually manage putting it all together
>> and cooking it to completion in about 3 hours.
>
>:-) You must be retired.
I wish!!! No, but I work at home on Fridays, so I make chili either then
or on the weekend.
>> I suspect that our chili's are quite different. I use 2/3 ground beef
>> and 1/3 ground pork or pork sausage in mine. It doesn't require
>> lengthy pre- cooking or making stock as would cubes of meat. I grew up
>> with and prefer the ground meat. Though you didn't say, I suspect that
>> you are cooking pieces or cubes of meat. I've had this style and I did
>> enjoy it.
>
> I use Barbacoa anymore (Beef cheek meat) so that has to be pre-cooked,
> defatted and shredded. I don't care for the texture of ground meat in
> chili. I really have come to prefer the shredded meat.
Yes, I see why your total process takes longer. I liked the shredded meat,
but I like it better in tacos and other dishes better than in chili.
>> Everybody has a different style with chili. Mine is clearly "midwest",
>> with my own seasoning touches. :-)
>
> Chili is fun no matter what you do. <g>
Indeed...
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Monday, 10(X)/06(VI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 19hrs 21mins
*******************************************
Why reach for the musket when the
custard pie will do?
Wayne Boatwright
> In article <Xns9B2EDD3723C20wa...@69.16.185.250>,
> Wayne Boatwright <waynebo...@geemail.com> wrote:
>
>> On Sun 05 Oct 2008 09:10:25p, Christine Dabney told us...
>>
>> > On Sun, 05 Oct 2008 20:48:39 GMT, Wayne Boatwright
>> > <waynebo...@geemail.com> wrote:
>> >
>> >
>> >>Another reason I used canned, is that making chili is usually a last
>> >>minute decision, and the added soaking/cooking time for the beans
>> >>would not fit my plans.
>> >>
>> >>I've tried many different methods of cooking the dried beans, none to
>> >>my satisfaction, so I don't even want to consider other options.
>> >
>> > That is why it is sometimes a good idea to soak and cook them
>> > ahead..and then freeze them in portions you would use in various
>> > dishes. Ready to go....
>> >
>> > Christine
>>
>> If I were happy with the texture, I would consider that option.
>> However, after a 24 hour soak, draining, then cooking in fresh unsalted
>> water, the texture is still more grainy than creamy inside. I have
>> tried cooking in my Le Creuset "ovens" and also in a pressure cooker.
>> Still disappointing. Over-cooking in the pressure yields beans too
>> mushy for my taste.
>
> <lol> Yeah, mine too. I actually do use a timer when pressure cooking
> and do a quick cool when it's done depending on what I'm cooking.
Yes, timing is critical with pressure cooking, whether the recipe calls for
a natural cool down or quick cool. Most of the things I use it for need to
have the pressure reduced immediately.
> Run cold tap water over the pressure cooker lid to bring the pressure
> down. Takes 30 to 60 seconds. Then you can remove the lid.
Exactly...
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Monday, 10(X)/06(VI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 19hrs 17mins
*******************************************
Be extremely subtle, even to the point
of formlessness.
Omelet
Wayne Boatwright <waynebo...@geemail.com> wrote:
> > I understand. Beans MUST be tender! I do a minimum of a 24 hour soak.
> > If I get busy or distracted for whatever reason, I may soak them even
> > longer. I'm just _very_ careful to change the rinse water regularly if
> > I end up doing that. Otherwise, they will spoil.
> >
> > 20 to 30 minutes soaked beans in the PC in stock makes for very tender
> > beans. No crunch at all.
>
> I might have to give this another try. At what PSI? MY pressure cooker
> only operates at 15 PSI.
Mine has a set PSI with a standard #15 weight like yours. It does not
have a gauge. Only mom's pressure canner does. ;-) I don't use that
for beans.
> >> > Chili, for me, is a rare chore and usually a 2 day project. <g> I
> >> > take it seriously!
> >>
> >> I take it seriously, too, but I usually manage putting it all together
> >> and cooking it to completion in about 3 hours.
> >
> >:-) You must be retired.
>
> I wish!!! No, but I work at home on Fridays, so I make chili either then
> or on the weekend.
Same here. I do most "fancy" cooking on weekends and only do quick and
simple stuff during the week, or leftovers.
> > I use Barbacoa anymore (Beef cheek meat) so that has to be pre-cooked,
> > defatted and shredded. I don't care for the texture of ground meat in
> > chili. I really have come to prefer the shredded meat.
>
> Yes, I see why your total process takes longer. I liked the shredded meat,
> but I like it better in tacos and other dishes better than in chili.
Works both ways. <g>
>
> >> Everybody has a different style with chili. Mine is clearly "midwest",
> >> with my own seasoning touches. :-)
> >
> > Chili is fun no matter what you do. <g>
>
> Indeed...
Cheers!
Omelet
Wayne Boatwright <waynebo...@geemail.com> wrote:
> >> If I were happy with the texture, I would consider that option.
> >> However, after a 24 hour soak, draining, then cooking in fresh unsalted
> >> water, the texture is still more grainy than creamy inside. I have
> >> tried cooking in my Le Creuset "ovens" and also in a pressure cooker.
> >> Still disappointing. Over-cooking in the pressure yields beans too
> >> mushy for my taste.
> >
> > <lol> Yeah, mine too. I actually do use a timer when pressure cooking
> > and do a quick cool when it's done depending on what I'm cooking.
>
> Yes, timing is critical with pressure cooking, whether the recipe calls for
> a natural cool down or quick cool. Most of the things I use it for need to
> have the pressure reduced immediately.
>
> > Run cold tap water over the pressure cooker lid to bring the pressure
> > down. Takes 30 to 60 seconds. Then you can remove the lid.
>
> Exactly...
I still have a tendency to overcook brown, red or black rice, but it's
more forgiving than most things.
blake murphy
> In article <1gw1qnc70opqe$.10wzqhl8...@40tude.net>,
> blake murphy <blakepm...@verizon.net> wrote:
>
>>
>> if it's any consolation to you, i share your skepticism about cinnamon in
>> chili. beyond that, most of the samples of cincinnati chili i've seen had
>> visible pools of grease on them, which i can do without.
>>
>> your pal,
>> blake
>
> <lol> That's why I make chili in two stages. I make the stock first and
> refrigerate it overnight for defatting. Then I go from there!
>
>
> And yes, I prefer chili WITH BEANS!!!
yeah, i'm a beaner, too. i've had good versions without beans, but i don't
make 'em myself.
your pal,
blake
blake murphy
i can recall using dried beans only once in chili. they never did get
tender, either due to age of the beans or incompetence of the cook. at any
rate, it spooked me and i've since used canned, goya if i think of it.
your pal,
blake
blake murphy
> Wayne wrote on Sun, 05 Oct 2008 17:49:29 GMT:
>
>>> if it's any consolation to you, i share your skepticism about
>>> cinnamon in chili. beyond that, most of the samples of
>>> cincinnati chili i've seen had visible pools of grease on
>>> them, which i can do without.
>>>
>>> your pal,
>>> blake
>>>
>> Oh yes, I forgot that it's greasy, too. Ugh!
>
> Cincinnatti chili does not have to be greasy if you make it for yourself
> but I can't vouch for what you get in restaurants.
i'm sure it's like much else in that regard. i've never been moved to make
it myself.
your pal,
blake
blake murphy
> On Sun 05 Oct 2008 10:03:06p, Steve Pope told us...
>>
>> It could be your water has the wrong alkalinity, or something
>> along those lines, but I have no idea how you'd investigate
>> that. (pH meter?)
>>
>> Steve
>>
>
> Hmm... I live in Mesa, a suburb of Phoenix. We have *extremely* hard
> water here. Perhaps that has something to do with it? I have no idea of
> what the PH is.
if you get your water from a municipal source, they can tell you. if they
have a web site, it may even be posted there. the variation due to your
individual piping, etc., is slight. hardness definitely has an effect on
soaking beans.
your pal,
blake
Omelet
blake murphy <blakepm...@verizon.net> wrote:
> On Sun, 05 Oct 2008 12:14:06 -0500, Omelet wrote:
>
> > In article <1gw1qnc70opqe$.10wzqhl8...@40tude.net>,
> > blake murphy <blakepm...@verizon.net> wrote:
> >
> >>
> >> if it's any consolation to you, i share your skepticism about cinnamon in
> >> chili. beyond that, most of the samples of cincinnati chili i've seen had
> >> visible pools of grease on them, which i can do without.
> >>
> >> your pal,
> >> blake
> >
> > <lol> That's why I make chili in two stages. I make the stock first and
> > refrigerate it overnight for defatting. Then I go from there!
> >
> >
> > And yes, I prefer chili WITH BEANS!!!
>
> yeah, i'm a beaner, too. i've had good versions without beans, but i don't
> make 'em myself.
>
> your pal,
> blake
What brand of canned chili do you prefer? I've not tried any in years,
but sometimes opening a can is a good thing on a busy day. :-)
cybercat
"blake murphy" <blakepm...@verizon.net> wrote in message
news:1ir16dt23kz80$.mcpnqsg6sux0$.dlg@40tude.net...
They send us a breakdown of what is in the city water, quarterly.
cybercat
Yes, age of beans and hardness of water are factors.
Never mind.
:
Dan Abel
Omelet <ompo...@gmail.com> wrote:
> In article <gccbve$i2v$1...@blue.rahul.net>,
> spo...@speedymail.org (Steve Pope) wrote:
>
> > Wayne Boatwright <waynebo...@geemail.com> wrote:
> >
> > >I never considered using baking soda. Perhaps that would make a
> > >difference. However, doesn't baking soda leach out nutrients in
> > >vegetables?
> >
> > It might. However if it's only bringing the water back
> > to a neutral pH, I wouldn't expect it to. If it made
> > the water truly alkaline, I'd expect more leaching.
> >
> > Steve
>
> So should someone with really hard water and a high Ph consider adding
> vinegar instead?
It's not perfectly clear to me whether the baking soda/powder is to
adjust the PH or fix something else in the water (like hardness
perhaps). Hard water has to do with the minerals dissolved in the
water, primarily calcium. The calcium binds with the soap, so hard
water isn't good for washing. Naturally soft water either contains no
minerals or has sodium. If you buy a water softener, it replaces the
calcium with sodium (that's why you feed it salt). People on restricted
sodium diets should not drink water from a water softener, as it is
higher in sodium. As a kid, we had a water softener. One tap in the
house had unsoftened water, which is what my mother drank. She would
trek to the bathroom once or twice a day and fill up a pitcher, which
she kept in the fridge.
I don't believe that hard water relates to PH. They are two different
things. If you are on city water, here in California the water agency
is required to make regular reports. I get them in the mail. I would
guess a call to the water people would get you the PH and hardness.
Omelet
blake murphy <blakepm...@verizon.net> wrote:
Okay, since we are on the subject...
Which is better for soaking beans? Hard or soft water? We have hard
water and since I tend to screw up scheduling, beans often get soaked
for 2 to 3 days. I'm just careful to rinse them a couple of times per
day if that happens so they don't spoil.
Adding vinegar to the water would change the alkaline Ph that we have
here.
Would that be bad or good?
My beans always come out butter tender...
Default User
> What brand of canned chili do you prefer? I've not tried any in
> years, but sometimes opening a can is a good thing on a busy day. :-)
I still go with Chilli Man. It's not as good as it was, but still
better than other canned ones. I'd heard all kinds of mythology about
Wolf brand, then when we got it here I was disappointed.
Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
Wayne Boatwright
> In article <99lxhg57fkta$.1x9m5wlckx41b$.d...@40tude.net>,
> blake murphy <blakepm...@verizon.net> wrote:
>
>> On Sun, 05 Oct 2008 12:14:06 -0500, Omelet wrote:
>>
>> > In article <1gw1qnc70opqe$.10wzqhl8...@40tude.net>,
>> > blake murphy <blakepm...@verizon.net> wrote:
>> >
>> >>
>> >> if it's any consolation to you, i share your skepticism about
>> >> cinnamon in chili. beyond that, most of the samples of cincinnati
>> >> chili i've seen had visible pools of grease on them, which i can do
>> >> without.
>> >>
>> >> your pal,
>> >> blake
>> >
>> > <lol> That's why I make chili in two stages. I make the stock first
>> > and refrigerate it overnight for defatting. Then I go from there!
>> >
>> >
>> > And yes, I prefer chili WITH BEANS!!!
>>
>> yeah, i'm a beaner, too. i've had good versions without beans, but i
>> don't make 'em myself.
>>
>> your pal,
>> blake
>
> What brand of canned chili do you prefer? I've not tried any in years,
> but sometimes opening a can is a good thing on a busy day. :-)
I like the Kroger Hot Chili with Beans. Usually have a couple of cans on
hand.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Monday, 10(X)/06(VI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 12hrs 19mins
*******************************************
As busy as a one-eyed cat watching two
mouse holes.
Wayne Boatwright
That's probably part of my problem. I should check with the city water.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Monday, 10(X)/06(VI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 12hrs 17mins
*******************************************
Somewhere in the distance, a lonely
dog barks. -SLR
Steve Pope
>That's probably part of my problem. I should check with the city water.
Another thing to try is filtering the water through a Brita
filter, or similar.
Steve