Text 35170, 145 rader
Skriven 2010-02-25 11:31:04 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Ruth Haffly
Ärende: Judging Chilli
======================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Depends on who the judges are.  I'll put in a strong plea for a female,
 RH> non chili head one for next year.

 DD> Chile heads come in all stripes ... from mild to wild. And not all
 DD> wild chile heads are male. Plus, it helps if the judges know something

 RH> These were just 3 guys (some of the newer members) of church; I don't
 RH> think they had any chili judging experience.

 All chilli judging is subjective. As the head judge explains to all new judges
at an ICS chilli competition, in the end it comes down to "If you had to pick
one bowl of chilli as the only one you would have for the rest of your life -
which one of these is it?"

 DD> about chilli. I think the ICS rules for chilli are pretty common
 DD> sense. The only difference is that ICS (and CASI, for that matter)
 DD> does not allow beenz or pasta in
 DD> competition chilli. Oddly enough, corn and potatoes ARE allowed.

 RH> Mine was not ICS type chili; I generally make a family friendly one.
 RH> Most families expect beans so I put them in.  They also add color. (G)

ICS chilli is family friendly. Beenz is beenz is beenz. ICS (and CASI) leaves
them out because the object is chilli - not beenz, which are pretty much of a
sameness. I dunno what kind of beans you put into your chilli - but, both pinto
(brown) beans and the evilly textured kidney beans are of a colour to hide
right in the chilli gravy. The certainly are not high contrast items - like
corn or navy beans.
 
 DD> Try this recipe next time ... after halving the quantities to
 DD> something crock-potable. It is seriously good chilli ... not to hot,
 DD> but, with a pleasant afterglow in your swallow pipe that lets you know
 DD> that, "Hey, that was chilli that just came down!"   Bv)=

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

 DD>       Title: Chilli Supper: The Recipe
 DD>  Categories: Stews, Chilies, Beef, Poultry
 DD>       Yield: 32 servings


 RH> OK, I think Steve put it in MM so I'll pull it out and take a serious
 RH> look see.

 DD>       5 lb Chilli grind chuck *
 DD>       8 oz Suet
 DD>       3    Ribs celery; w/leaves
 DD>       1 ts Jalapeno powder; + more to
 DD>            - taste
 DD>      48 oz Can Red Gold tomato juice

 RH> What if you can't get this brand?

Use whatever is handy. Red Gold is fresh squoze (not from concentrate) and
their tomato products are the best available to me. Campbell's is OK, as is Del
Monte, etc. 
 
 DD>      16 oz Boiling water
 DD>       4 oz Baron's # 5640 chilli powder

 RH> Where do I get this?

I get it at M.J. Kellner in 5# bottles. You can substitute Mexene or Gebhardt's
if you like. 
 
 DD>   2 1/2 tb Chilliman chilli mix *

I am working on the last of my stash of "original" Chilliman. The "new"
Chilliman chilli mix (since the company was sold to Faribault Foods) does NOT
make good chilli. 
 
 DD>   * Or Ray's Chilli Mix

If it's not available in your stupormarkups you can order it from
www.rayschilli.com - tell Jay (the owner) that I sent you. It probably won't
get you a better price. But, it will make me look good.  Bv)=

Keep in mind when you are looking at the pricing - if it seems a bit high - all
prices include shipping in to U.S. addresses.

BTW - Ray's spices were used by both the Red and Verde world champions at the
2009 ICS World Championship Chilli Cook0off. It really is good stuff.
 
 RH> Never seen either of these 2 mixes; the only one I've seen is Wick
 RH> Fowler, and not seen any of his in years.

When I say "chilli mix" I am differentiating between pure ground chile powder
and a blend of chilies and other spices (garlic, salt, cumin, oregano, etc)
that *most* people refer to as "chili powder".  Bv)= 
 
I bet you've seen McCormick's and probably Spice Islands or maybe Durkee but
your eye has glided right over them.

It's also fairly easy to make your own chilli spice mix ... 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Firehouse HOT Chilli Powder
 Categories: Chilli, Herbs, Chilies
      Yield: 5 1/2 ounces
 
      6 tb Hot Hungarian or Spanish
           - Paprika
      2 tb Turmeric
      1 tb Dried Ancho chilies
      1 tb Cumin
      1 ts Oregano
    1/2 ts Cayenne; less for milder,
           - more for hotter
      1 tb Garlic granules
    1/2 ts Salt
    1/4 ts Ground cloves
 
  Mix all ingredients and grind to a fine powder using a mortar and
  pestle, or food processor or blender. Spice will keep 6 months or so
  on the pantry shelf.
  
  This powder is somewhat more pungent and fresher tasting than a
  packaged brand, so use a bit less.
  
  UDD notes: I have increased the cumin and garlic in this from the
  original. You can use an R2D2 coffee grinder to grind the chilies and
  other spices together.
  
  YIELD: 5 1/2 OZ
  
  Meal Master Format by Dave Drum - 12 July 1996
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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