Text 5172, 125 rader
Skriven 2006-09-04 08:44:00 av Dave Drum (1:10/345)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Building Codes
==========================
On 09-04-06 Dale Shipp Scribbled to Dave Drum about Re: Building Codes

DS> DS>  As an example of "code" and inspectors -- one thing that is yet
DS> DS>  unresolved has to do with electrical outlets in the kitchen.

DS> DD> It seems to me that building codes should concern themselves
DS> DD> with safety  standards and overall external appearances ... and
DS> DD> very little else.  Convenience and aesthetics should be left to
DS> DD> the home owner.

DS>  I most certainly agree with that.   One thing that we would not
DS>  have planned, but the code required is an electrical outlet in the
DS>  island in the new kitchen.   When we thought about it, it made
DS>  sense from a safety point of view.  There may be a time when one
DS>  would wish to cook something or use an appliance (e.g. mixer) on
DS>  the island.   If it had no outlet, then you'd need an extension
DS>  cord to span the space from the island and the other counter --- a
DS>  situation asking for a trip and/or burn from spilled hot oil etc.

That would be a legitimate safety concern. But spacing of electrical 
outlets along a wall is merely a convenience item.

DS>  Two questions about the recipe below -- why the molasses? and is
DS>  that a waste of good sour mash?

DS>MMMMM----- Recipe via Meal-Master (tm) v8.05
DS> 
DS>      Title: Don's Ambush Chili*
DS> Categories: Meat, Main dish, Tex mex, Chili
DS>      Yield: 3 Gallons

Molasses will substitute for brown sugar - and add the sulphur component 
of "Blackstrap" to the layers of flavour.

I have never been a fan of hooch in chilli - so, the sour mash would be 
wasted on me. I know people who cook chilli with beer as part of the 
liquid and the hops in the beer adding to the flavour. Me? I'd just 
experiment around until I got the right amount of Brewer's Gold ground 
hops to add to my pot if I wanted that flavour.

DS>  Origin: Don Houston ICS # H-439; circa 1985;
DS>  Cookoff wins with recipe: 1st. Place = 34, 2nd.Place = 9, 3rd.
DS>  Place = 8 Honorable Mention = 11

I might quibble with Doc on the number of wins. With that many wins he 
ought to be a legend on the ICS web pages. But ...

I've tasted his chilli - at the 98 picnic at Pat Stockett's in Alabama. 
All were pretty much in agreement that it would make a nicely spicy red 
gravy to put over pasta.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alabama Picnic Chilli
 Categories: Chilli, Tested, Beef
      Yield: 10 Servings
 
      5 lb Coarse-ground beef
      1 lg Onion, diced fairly fine
    1/2 c  Green bell pepper, diced
      2 tb Beef base *
      1 tb Cocoa (Nestle or Hershey)
      5 ts Powdered garlic granules
      1 ts Ground cumin
     48 oz Can tomato juice
      5 tb Plus 3 ts chilli powder
    1/2 ts Fresh black pepper
 
  * Kraft beef soup/gravy base. You can sub bouillon cubes (3
  of them) but your chilli will be awfully salty. You can also
  skip this ingredient altogether.
  
  Combine the beef base, tomato juice, chopped veggies, cocoa
  and 4 teaspoons of powdered garlic in a dutch oven over a
  low (simmer) flame.
  
  Divide the hamburger into three more-or-less equal batches
  and brown it in a separate skillet. Add 1 teaspoon of chilli
  powder per batch of meat.
  
  When browned and crumbled drain excess fat and add meat to
  dutch oven. Repeat until all ground beef is in the chilli
  pot. Add the black pepper to the chilli pot.
  
  Stir in 1 tablespoon of the chilli powder per pound of meat
  (5 Tb for this batch). Cover pot and let simmer, stirring
  once in a while. When the onions and peppers are cooked
  (about 1 1/2 hr) taste the pot. You will probably find
  that you'll need to add the remaining tablespoon of garlic
  powder and the teaspoon of ground cumin. You may also want
  to add an additional tablespoon of chilli powder at this
  time. Trust me on the garlic and cumin. It adds the final
  kick. Neysa tasted before and after and could not believe
  how much difference it made.
  
  Simmer for an additional 10 to 15 minutes and serve.
  
  For those desiring a hotter product add cayenne until your
  lips turn numb and your sinuses drain if you like. I made
  this batch extra-mild in deference to picnic attendees who
  don't handle heat real well. Sadly, Maya Houston thought it
  was still too hot after she tasted a spoonful. &^(=
  
  Format and recipe by Dave Drum - 18 August 98
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
If government wants us to respect the law it should set a
better example!!!


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