Text 10127, 119 rader
Skriven 2014-02-20 17:12:12 av Nancy Backus (1:261/1381.0)
   Kommentar till text 9995 av Ruth Haffly (1:396/45.28)
Ärende: Re: chili cookoff  was: yogurt
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-=> Quoting Ruth Haffly to Nancy Backus on 16 Feb 14  20:46:30 <=-

 RH>> then we weren't here for last year's contest. I understand a mild
 RH>> chili took top honors then--sounds like the judges are getting less
 RH>> and less fond of heat. (G)
 NB>> Could be.  :)  And it also depends on who the judges are, and what
 NB>> they are looking for... and as you say, it's all in fun anyway...  :)

 RH> Yes, and a chance for folks to socialise while a football game is on
 RH> as background noise. There are a few serious watchers, but not many.
 
I guess that keeps the families together and entertained on game
night... whether or not they are interested in the game itself... :)

 RH>> My mom never served it with anything but bread, to help stretch it.
 NB>> I often serve it with cornbread, just because I like the way the
 NB>> tastes go together, and to augment the veggie protein when there's
 NB>> beans in the chili...  ;)

 RH> I used to serve it with cornbread too, until we figured out that corn
 RH> gives Steve problems. But it seems to be such a natural side item for
 RH> chili.
 
Exactly.  Too bad that corn gives Steve the problems... but other breads
would go nicely too, like your flat breads...  just a little different
taste spectrum... ;)

 RH>> take it somewhere, I'll set out cheese with it, as well as an
 RH>> assortment of pepper powders and sauces for folks to heat up or cool
 RH>> off their chili. (That came from making it a bit too hot once in AZ.)
 NB>> Makes sense... people can have their portions to suit their own
 NB>> tastes, with a basic chili for starters...  :)

 RH> Exactly! Had a jar lableled "Hab" (for habenero powder) at one
 RH> gathering, friend thought it was "Hot" and was generous in his use of
 RH> it. Yes, it was hot, hotter than he expected. (G)

"I like hot... but not TOO hot...!"  (G)  I can see where one could be
read for the other... ;)  Just a little fuzzy sight, and an "ab" could
be an "ot"...  ;)  Did he go for the sour cream and stuff to cool it
back down...? 

 RH>> Found a Mr. Food recipe for the competition style while we were in
 RH>> HI and started experimenting; we like both chilis now.
 NB>> And that's the one you'd likely enter into a proper chili competition.

 RH> Yes, but I don't follow the recipe exactly any more. (G)

Of course not... I saw the "started experimenting" part, after all.. ;) 
That's what make competitions interesting, the different versions that
different people come up with...  :) 
 
 RH>> Exactly! Actually, I have Steve do the seasoning as he is better able
 RH>> to "layer" the levels of what's used. I can tell if it's a one note and
 RH>> gone or a lingering thruout the mouth type of heat but he's better
 RH>> about getting it "just right", overall.
 NB>> Team work...  I'm sure you've picked up some bits from his expertise
 NB>> over the years, though... :)

 RH> Several different types of peppers, cumin as a moderator and have a
 RH> heat that is more than one note and gone. He likes to have a flavor
 RH> that starts in the front of the mouth, goes all the way to the back
 RH> and down, but not burning hot on the way down.
 
That would make a good spicy chili...  edible and zingy...  :)  Or
should that be the other way around... zingy and still edible... ;)
 
 RH>> Tho the other night when I made deconstructed fajitas & found out we
 RH>> were out of the commercial fajita seasoning, I mixed up up a reasonable
 RH>> sub. Used a bit of medium ground sea salt, fresh ground black pepper,
 RH>> dried chipotle and ancho powders, mexican cinnamon and oregano & a bit
 RH>> of orange peel--used on boneless, skinless white chicken, orange bell
 RH>> peppers and yellow onions. Cooked & served over long grain brown rice
 RH>> with a bit of sour cream and habenero sauce, no left overs.
 NB>> As I said...  :)  As it was just for your consumption, you could just
 NB>> punt and hope it worked... and it did just fine...  :)   Sounds quite
 NB>> tasty...  :)

 RH> It was; I used about a teaspoon of salt, then the other ingredients
 RH> added up to maybe a couple more teaspoons by just doing a pinch of
 RH> this, shake or two of that. No one flavor stood out but a nice, overall
 RH> taste. 

Did you jot down what you did, so you could remember for a next time...?
Or just hope that with a next time, you'll come up with something
sufficiently similar...?  :)
 
 RH>> Not yet; I've got to figure out what I'll do; Steve is already
 RH>> planning another trifle.
 NB>> That appears to be one of his specialties...?   Our pastor's wife
 NB>> sometimes has made a trifle for church dinners... he's been known to
 NB>> bake pies... both are good cooks...  :)

 RH> Our preaching pastor doesn't cook but his wife is a good cook. She's
 RH> used the church's trifle bowl for a layered dessert several times so
 RH> we bought one; that way there's no competition for the bowl--at least
 RH> on our part.

And you have it already at home, so there's no having to remember to get
it.. ;)  Of course, that could make for competition for which trifle to
pick off the dessert table... or a little of each...  ;)
 
 NB>> If one doesn't like black olives, there's a good chance that they'd
 NB>> find the kalamata better, depending on what isn't liked about the
 NB>> black.. of course, probably also an even chance that the kalamata
 NB>> would seem to have too strong a taste for them, too...  ;)

 RH> I suspect they might be a bit strong for some of the folks, others
 RH> would enjoy them.

There was one specialty olive I remember my sister not liking all that
much... it might have been the kalamata, but maybe another one... I like
them all just fine...  :)

ttyl          neb

... Just when I make ends meet, someone moves one !-
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