Text 23186, 74 rader
Skriven 2012-04-01 20:13:00 av BILL SWISHER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: 2 not found on Doc's 459
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-=> MICHAEL LOO wrote to JIM WELLER <=-

 JW> In 1971, Canada only knew Tabasco sauce. It was dispensed
 JW> onto the occasional dish by the single drop. People would
 JW> brag that they were married so long that they were on
 JW> their second bottle.

 ML> I have seen such bottles.
 
OK, time for a big confession.  When we moved to Anchorage they had the
usual Christmas party where Connie worked, the Alaska National Guard. 
The second one, there's a long story about the 1st one relating to
Mickey Mouse ears/Minnie Mouse bow and a the fact that she'd worked
there 2 days, us being bored and a Colonel we'd never met (later he
became a General).  Sometime later during the 2nd one for some reason
there was a ton of natives in town for the party.  Connie and I went
out to Safeway and bought a case of those tiny Tabasco bottles, they
had to go into the back and get us an unopened case. It was one of
those swap the gift type things, the entire case went as a unit, and
hotly pursued.  In the villages that stuff was gold.  Personally
it's way to vinegary for me and has a yucky aftertaste.

The next year we bought a single, that's one (1), gallon (which is a
fairly useless amount) of the most excrementable purple flat latex
paint we could find.  It was such a sick color the guy at the store
asked us specifically if we knew what we were buying before he would
mix it.  Whereas where I worked, the US Forest Service, I got the hot
gift that year, it was around the time the budget was submitted and I
got the plumbers friend, I did the computer work creating/submitting
the budget so it was near and dear to my heart and quite appropriate.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Murray's Girlfriend's Cincinnati Chili
 Categories: Chili *with
      Yield: 6 servings
 
      2 T  Butter
      2 lb Beef,hamburger grind
      6    Bay leaves
      1    Onion,large,finely chopped
      6    Garlic cloves,med,fine chop
      1 t  Cinnamon
      2 t  Allspice
      4 t  Vinegar
      1 t  Red pepper,dried whole or
      1 t  Chile caribe
  1 1/2 t  Salt
      2 T  Red chile,ground,hot-mild
      1 t  Cumin,ground
    1/2 t  Oregano,dried,pref. Mexican
      1 cn Tomato paste(6oz ea)
      6 c  Water
      1 cn Kidney beans,(16oz ea)
    1/2 lb Vermicelli,cooked
    1/2 c  Cheddar cheese,grated
      1    Onion,small,finely chopped
 
  1. Heat the butter in a large heavy skillet over medium-high heat.
  Add the meat to the skillet. Break up any lumps with a fork and cook,
  stirring occasionally, until the meat is evenly browned. 2. Stir in
  the remaining ingredients up through the water. Taste and adjust
  seasonings. If the flavor is too sweet, add a small amount of
  vinegar; if not spicy enough, add a small amount of ground chile. 3.
  Bring the mixture to a boil, then lower the heat and simmer,
  uncovered, for 2 to 4 hours. Add the kidney beans to the mixture 1/2
  hour before serving. 4. Place a small amount of the cooked
  vermicelli in individual bowls. Spoon on a generous amount of chili.
  Top with grated cheese and raw onion or pass in individual bowls.
 
MMMMM
 
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