Text 822, 93 rader
Skriven 2013-04-26 14:43:24 av BURTON FORD (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: mystery
===============
Hi DD               4/24/2013

dd-> Speaking of English detectives - I am currently reading a novel called 
dd-> "The
dd-> Gourmet Detective" by Peter King which is the first in a series - and
dd-> entertaining enough that I will seek out others in the list. It's 
dd-> available in
dd-> paperback from St. Martin's Paperbacks or in e-book format. 
-> "A chef-turned-culinary sleuth, the Gourmet Detective tracks down
obscure
-> ingredients and unravels difficult recipes for rival restaurateurs --
until a
-> guest unexpectedly drops dead at the prestigious Circle of Careme
dinner.
-> Drawing upon his epicurean and investigative skills, the Gourmet
Detective
dd-> hunts the killer among omelettes Bourguignonne."

Sounds different. I will probably check it out next week...if I remember.
[g] I go to the the library 'bought every week.  
 
dd-> Also catering to your thespian side, Uncle Google also tells me "The 
dd-> Gourmet Detective is "A comical interactive murder mystery dinner show 
dd-> in Southern -> California. You will laugh, witness a crime and help 
dd-> solve the mystery while dinner is served."


We would prob go, a cheap and fun evening.   Bit far tho'.

--

Below: God Bless Wes's soul, I liked him; I wonder where/how Kathy is? 
(A little ambivalent about her. [g] )  

An interesting last sentence in the recipe, at least to an Eat.  DO
competitors do this at a Contest, or do they have to cook on site?  If I
remember at the Illinois Chilii Contest you and Michael judged, they did
everything on site.  

That was great fun.  I still remember the guy that put chocolate in his
chilli, and got laughed at and kinda shunned by the Chefs.  Just ahead of
his time probably.  It wasn't bad, just different.  (you know them there
hidebound Chili Judges!)



---------- Recipe via Meal-Master (tm) v8.02
  
       Title: WESLEY & KATHY'S WORLD-FAMOUS KILLER 4-STAR VENISON CHILI
  Categories: Main dish
       Yield: 6 servings
  
       3 lb Finely chopped venison *
       1 ea Medium onion
       4 ea Cloves garlic
       1 x  Salt to taste
     1/4 c  (or more) Chili powder
       2 tb Olive oil
       1 tb Cumin
       1 cn Texas beer
     1/2 c  Water or beef broth
       1 tb Mexican oregano
       2 tb Masa or corn meal **
       1 ts Ground coriander
  

   *  Venison should be cut from the neck or shoulder
   
   ** Dissolve masa in about 1/4 c water
   
   Saute the meat in the oil until about 1/2 browned.  Add onions and
garlic
   and saute until onions are tender, but not brown.  Add chili powder,
   coriander, and cumin, and cook, stirring, for 4 - 5 minutes. Do not
allow
   to burn.  Add beer and water/broth and simmer, stirring frequently until
   meat is tender.  (About 45 minutes - 1 hour)  When meat is tender, stir
   in masa, dissolved in water or broth.  Simmer, stirring frequently an
   additional 30 minutes or so.  If possible, allow chili to cool and sit 
   for at least 6 hours before re-heating and serving.
   
   Contributed by Wesley Pitts
  
 -----


(A Chili War note... my spell checker only picked out chilii as an error.
[Chuckle]


 Burt  
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