Text 23094, 148 rader
Skriven 2009-04-09 07:44:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Published recipes
=========================
-=> Michael Loo wrote to Dave Drum <=-

 ML> The recipe has taken a life independent of him, alas; this
 ML> has happened to others on occasionally, including I think
 ML> most of the posters here.

 ML>  The ICS pays "contingency money" if the winning recipe
 DD> uses ingredients from the WCCC sponsors.

 ML> Such shenanigans strike sensible souls as slightly suspect.
 ML> What happens if I should specify Smart & Final round steak
 ML> but substitute Safeway? Am I disqualified? And what's Smart
 ML> & Final beef anyway - does it mean that a steer can have all
 ML> the education it likes, but it dies anyway?

Smart & Final are grocery/food wholesalers similar to Sysco, etc. They also
have (or had) a chain of stupormarkups under that name in Sunny Southron
Californica.

AFAIK they don't deal in S&F meats ... except in their own stores.

Also, chilli cooks who are going for contingency $$$ may display the necessary
products on their table display and specify those products in their written
recipe(s). That does not mean that they always (or ever) use those products in
their cooking pots.

I had a well known chilli cook give a recipe that he used to win several cook
offs with ... with the admonishment "You can cook my recipe - but, you can't
cook my chilli!" Which turned out to be true ... I could get close. But, no
cigar.   Bv)=

OTOH - I took a recipe from another cook and used it at a regional cook-off
where I beat the guy who gave me the recipe. But, as I told him in all
seriousness (not just to make him feel better about getting beaten by his own
recipe) "I made some adjustments to your recipe."    Bv)=

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

      Title: The Recipe
 Categories: Beef, Chilli, Stews, Udd
      Yield: 6 Quarts

    115 g  Kidney Suet (4 oz)
      5 lb Ground chuck
      3    Ribs celery
     16 oz Can chicken broth
     48 oz Can tomato juice; Red Gold
  1 1/2 tb vinegar
    1/2 tb Prune juice
      1 tb Arrowroot (opt) -=IN=-
      2 tb Tap water (opt)

MMMMM------------------------FIRST-DUMP------------------------------
    10 g  Jalapeno; powdered *
    35 g  Beef base
   115 g  Chilli powder **
    65 g  Cumin
    20 g  Brown sugar
    15 g  Onion powder (granules)
    15 g  garlic powder (granules)
    25 g  Salt
     5 g  Oregano; dried, crumbled
     5 g  White pepper
    10 g  Worcestershire powder ***

MMMMM------------------------SECOND DUMP-----------------------------
    25 g  Chilliman chilli mix +
    10 g  Cumin 10 g
     2 g  Salt (1/2 ts)

MMMMM-------------------------OPTIONAL-------------------------------
     3 cn (48 oz) Brooks Chilli Beans

  * Or use two FAT jalapeno chilies, diced fine, no seeds.
  Adjust this according to your taste for heat. This recipe
  sometimes gets me marked off by the judges for "too hot".

  ** Baron's #5640 (aka Spicecraft) is a 5# container. It is
  also available as #5610 in a 1# container.

  *** 6 tablespoons of liquid Lea & Perrins Worcestershire.

  + Since Chilliman was sold their chilli mix is not the same
  so I have been using Mexene (Bruce Foods) as a very nice
  replacement.

  Chop the celery and blenderise it with the can of chicken
  broth until the chunks are pureed. Transfer to a container.

  Measure and weigh out the dry spice ingredients and mix
  together in a container (a baggie will do).

  Render the suet in the chilli pot and add ground chuck.
  Cook meat stirring often to break up clumps until all the
  pink is gone from the meat.

  Add the beef base, tomato juice and the pureed celery in
  chicken broth that you fixed the night previously. Bring
  to a nice boil.

  Add your first dump of spices and reduce heat to a medium
  simmer. Stir often and cook until the fat begins to render
  from the meat. Add the vinegar and the prune juice and
  continue to cook and stir.

  After an hour and a half turn off your stove and let the
  chilli rest for an hour. You may use this time to
  contemplate your navel or to skim off the rendered oil
  (reserving it to pop popcorn at home - or to add back
  to the chilli after the judges get done with it) or other
  necessary cook-off activities such as washing up your
  utensils and/or skulking around and spying on the other
  cooks.

  About thirty minutes before turn-in time - fire up your
  stove and bring the chilli back to a nice simmer. Add the
  second spice dump. Continue to cook and stir and taste.
  Make any final adjustments.

  You can put the chilli in the ice box overnight if cooking
  this recipe at home. It works even better that way. But,
  we must make some compromises to keep to a schedule at a
  cook-off.

  Remember that optional stuff we mentioned in the
  ingredients??? If you feel that the chilli is too "thin"
  use that optional TB of arrowroot mixed in the 2 TB of
  water, stirring it in at least 15 minutes before turn in
  to give it a chance to thicken things up.

  Beans are permissible at home - but, not at a chilli cook
  off. Leave out the suet at a chilli cook-off. However, it
  makes an excellent pot of chilli truly wonderful.

  A couple of notes here - this recipe is now one I consider 
  to be my own. However, like almost all recipes is is based 
  on experience, observation and the work of others. I started 
  out with a chilli supper recipe developed by my friend 
  Les Eastep.

  MM Format by Dave Drum - 17 January 2005

  Uncle Dirty Dave's Kitchen

MMMMM
... When dealing with the insane the best method is to pretend to be sane.
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