Text 2923, 151 rader
Skriven 2006-07-06 00:28:12 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Cactus Willies 926
==============================
 -=> On 07-05-06  11:40,  Michael Loo <=-
 -=> spoke to Dale Shipp about Cactus Willies 926 <=-

 DS> As I think I have said, Gail and I have been rotated back into east
 DS> coast time instead of our more normal west coast time.  Today we had

 ML> This must be confusing for you! Seeing the sunrise and all.

  Not quite that early.   It is full daylight when I get up, about 7:30.
 
 DS> decided to go to Westminster to look at something at Lowe's and to
 DS> make a side trip to Cactus Willies for breakfast buffet (served from
 DS> 8 am to 11 am on Saturday and Sunday).

 ML> Carol points out that the Cactus Willie's that we've been
 ML> to is in Glen Burnie and may not have such a deal. Not
 ML> sure that it's worth the gamble.

   According to the web page, they do Sunday breakfast from 8am to 11am
   at Glen Burnie -- no mention of Saturday breakfast.  And no menu
   posted, so some of the things we had might not be there every time
   (especially the chicken livers!).
 
 DS> Not a bad buffet -- and we ate too much, so that we ended up not
 DS> having lunch at all.

 ML> Isn't that's what buffets are for? [g] I usually eat one
 ML> meal a day when I go to a buffet.
 
  Even with it being breakfast, about 930am, we did not get hungry
  again until well into the evening.

 DS> They also had a pretty good selection of meats.   Bacon was done to
 DS> firm but not crisp stage.   There were sausage links.  There was
 DS> scrapple.  I tried it, but cannot say whether it was good or bad
 DS> since I don't recall having it before.  I liked it ok -- but think
 DS> the piece I got was a bit over done.

 ML> Some people like overdone scrapple. The normal way yields
 ML> a tender smooth interior inside delicate crisp outsides,
 ML> but I don't think that would do well on a buffet. But the
 ML> other way produces something sort of like meat-flavored
 ML> corn chips - that's the way my sister used to like it. I
 ML> am a strong fan for both ways and imagine that I'd eat it
 ML> if it were simply nuked to heat it up - then it would be
 ML> rather like haggis.

   This was sliced thin and so no room for crisp outside and tender
   interior.  What you saw on the outside was what you got.

 ML> [Gail reminded me that Richard
 DS> did scrapple for the Baltimore picnic in 95 -- and that it was pretty
 DS> good].  Another meat was steak, cooked to order (more or less, same
 DS> as on the dinner menu).

 ML> I'd go for scrapple before steak, unless the steak were
 ML> exceptional.

  Cactus Willie's steak is decent, but never exceptional.
 
 DS> And finally, last but by no means least ---- fried chicken livers!
 DS> They were nicely done, lightly dusted in a flour before frying to a
 DS> crisp outside, tender but done inside.   ALL you could eat.   I kept
 DS> thinking of you as I chopped on my large portion.

 ML> By no means least! Scrapple and livers, now that's a
 ML> breakfast I can relate to.

  Like I said -- thought of Michael with every bite of liver:-}}

 ML> Here's a way I think I might not eat scrapple -

 ML> Baked scrapple aloha
 ML> cat: scrapple
 ML> servings: 6

 ML> 2 lb scrapple
 ML> 6 sl pineapple

 ML> Lightly grease shallow baking pan. Cut scrapple into
 ML> 2" pieces. Lay a piece of scrapple over each slice of
 ML> pineapple. Bake at 375F for 35-40 min or until brown.
 ML> Serve hot with chili sauce or ketchup.

  What a combination.   Two flaws.   One is the assumption that
  "pineapple" equates to Hawaii, and two is that ketchup can drown out
  any mistake.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gates of Hell Chili
 Categories: Meat, Main dish, Hot & spicy
      Yield: 12 servings
 
      4 tb Olive oil
      2 lb Pork butt (lean) *
      4    Cloves garlic**  ; minced
      1 ts Black pepper
      1 qt Tomato sauce
      1    Green bell pepper; chopped
      4 tb Fresh ground cumin
      1 oz Soy sauce
    1/4 c  Dried chili peppers
    1/2 c  Tomato paste
      5 lb Boneless chuck (lean)
      2    Med. onions; coarsly chopped
           Salt to taste
     12 oz Beer (not lite)
      4 c  Stewed/chopped tomatoes
      1 ts Allspice
  2 1/2 tb Chili powder
      2 oz Whiskey
      1 tb Tabasco sauce
    1/3 c  Masa harina
 
  *Note: The original recipe called for 2 to 2-1/2 lbs of pork. **

  Additional garlic may be used also; originally: 4 to 6 cloves.

  Heat the olive oil in a heavy skillet.

  Cube the meats into 1/4 inch cubes and cook in the olive oil with the
  onions, the garlic, salt & black pepper.

  In a large stock pot bring the beer to a boil. Add the meat mixture,
  tomato sauce, tomatoes, bell pepper, allspice, 2 Tblspns cumin, chili
  powder, soy sauce, & whiskey.

  Reduce heat to medium and cook for 10 minutes. Add the dried peppers,
  Tabasco sauce, tomato paste, & salt as desired.

  At this point stir in the masa harina slowly and cook a bit. Cover
  after stirring well and cook for 1 hour, stirring every 10 minutes.

  Add the remaining cumin & cook for 1 minute. Serve hot!

  This recipe makes enough for 12-20 people depending upon their
  appetites. It is delicious served over white rice or just by itself.
  Enjoy!

  Courtesy of Don Houston
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:44:13, 05 Jul 2006
___ Blue Wave/DOS v2.30

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