Subj : Legion was: Keyboards was
To : Ruth Haffly
From : Dave Drum
Date : Wed Jan 11 2023 05:29:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Sounds good. The Legion and Auxillary do a pancake breakfast once a
RH> month as a fundraiser & the VFW has a chuck wagon (burgers and hot
RH> dogs) they take to community events as their major fund raiser.
DD> Post 32 (where my brother was commander for a couple of years) has
DD> "The Mess Hall" which is open to the public. It's a pub serving both
DD> food and "adult" beverages. Profits are a big part of the Post's
RH> Ours is a dry post and there's no "mess hall" operation. The kitchen is
RH> used for meals on AL (American Legion), MCL (Marine Corps League, VFW
RH> (Veterans of Foreign Wars) and ALA (American Legion Auxillary) meeting
RH> nights. It's also rented out one or two days a week for commercial
RH> bakers. The Hall is used by several groups during the week, including
RH> several that used to meet at the local senior center. That building was
RH> renovated and was about to reopen when Covid hit in 2020. They finally
RH> reopened about a year ago, then about a month later got hit by
RH> lightning and caught fire. Didn't destroy the whole building but as I
RH> understand things, they're having problems with the insurance companies
RH> that has to be settled before they can rebuild.
Both Legion posts and both VFW posts are enthusiastically "wet". Post 32
was originally downtown in rented space. It had a bar for members and their
guests but AFAIK no one was ever asked to prove status. Anyway, the owneer
of the property decided to build a vacant lot there in lieu of paying to
repair the many violations of code that the building inspectors founs.
It so happened that a bar & grill operation was up for sale with a big
lot (room to park more than 100 cars) a good sized building with an up
to date commercial kitchen, etc. And it was directly across the street
from the Illinois State Fairground. In addition to the income from the
pub aspects of the post a fair whack of $$$$ is made selling parking by
the day during State Fair time. The post cooperates with other groups
to man the parking deal. My motorcycle club (Vintage Iron Riders - (old
folks and old bikes) got U$850 as our cut of the pot for parking cars
and selling bottled water on a single day (not the busiest of the fair)
mid-week.
DD> budget. They host a chilli cook-off as well as a couple of chicken-fry
DD> fund raisers every year. They are well known in the north end of
DD> town for their fried buzzard.
RH> Sounds like a worthy cause. The local fire department and one of the
RH> local churches do fish fries about once a year as fund raisers; we've
RH> supported the former more than the latter.
They also host a car show and their motorcycle group (Legion Riders) do
a motorcycle show and cruise. Main charity (recent,y) is sponsoring the
"Honor Flights"
https://en.wikipedia.org/wiki/Honor_Flight which were
for WWII veterans. But as the number of survivors from that war has
dwindled the focus has shifted to Keoran War and Vietnam era vets.
DD> 8<----- Jump to chilli ----->B
RH> Around here, people like beans in their chili. That should increase the
DD> People in this area like beans (except kidney beans) in their red
DD> chilli. Chile Verde (green) not so much.
RH> Seems like anything goes here from what I've seen. The beanless chilis
RH> don't seem to do as well, despite our years of trying to educate folks
RH> as to what true chili is.
DD> Texas chauvanists have spent years trying to convince people that
DD> beans don't belog in chilli. Chilli was developed by trail cooks
DD> adding chilies and other spices to beef that had "gone off" due to
DD> lack of refrigeration. They added beans to the mix to stretch the
DD> budget since beans are waaaay less expensive than beef.
RH> I grew up with beans in my chili, have made it that way quite often
RH> myself. Added corn when Steve and I got married, until he realised his
RH> corn allergy. Now I'll make chili for us with tomatoes, meat, peppers
RH> and onions; for church competitions and pot lucks, I'll do chili the
RH> way I used to make it, making it on the mild side for chili wimps.
My chilli is not meant for "wimps". It won't destroy your tongue but it
will get your attention. A good bowl of chilli should leave you with a
nice glow from the chilies and a memory of the flavour in that experience.
I once made a batch intentionally mild as a concession to a specific
person. As you will see in the notes - it didn't work.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Alabama Picnic Chilli
Categories: Chilli, Vegetables, Herbs, Chilies, Stews
Yield: 12 Servings
5 lb Coarse-ground beef
1 lg Onion; diced fairly fine
1/2 c Green bell pepper; diced
2 tb GFS or Minor's beef base
1 ts Cocoa (Nestle or Hershey) *
5 ts Powdered garlic granules
1 tb Ground cumin
48 oz Can tomato juice
5 tb + (3 ts) chilli spice
1/2 ts Fresh black pepper
* NOT the hot chocolate drink mix with sugar and other
nasties that don't go well in my chilli.
Here is one of mine that is a good starting point for
experimenting. I use my own chilli mix... but Gebhardt's,
Mexene or Chilli Man will work pretty well. Ray's Chilli
owner says he is bringing out a line of chilli mix as soon
as he finds a spice company to mix and package to his
recipe. Apparently it has different requirements from using
spices to can chilli.
Combine the beef base, tomato juice, chopped veggies, cocoa
and 4 teaspoons of powdered garlic in a dutch oven over a low
(simmer) flame.
Divide the hamburger into three more-or-less equal batches
and brown it in a separate skillet. Add 1 teaspoon of chilli
spice per batch. When browned and crumbled drain excess fat
and add to dutch oven. Repeat until all ground beef is in
the chilli pot. Add the black pepper to the chilli pot.
Stir in 1 tablespoon per pound of meat of the chilli powder
(5 Tb for this batch). Cover pot and let simmer, stirring
once in a while. When the onions and peppers are cooked
(about 1 1/2 hr) taste the pot.
You will probably find that you'll need to add the remaining
tablespoon of garlic powder and the tablespoon of ground
cumin. You may also want to add an additional tablespoon of
chilli powder at this time. Trust me on the garlic and
cumin. It adds the final kick.
For those desiring a hotter product add cayenne until your
lips turn numb and your sinuses drain if you like. I made
this batch extra-mild in deference to picnic attendees who
don't handle heat real well. Sadly, Maya Houston thought it
was still too hot after she tasted a spoonful.
As noted - this recipe starts extra mild as a base line in
deference to the non chile heads for whom I made it. Add
heat or chipotles to suit yourself. Black or pinto beans
will work - add them AFTER the chilli is cooked.
From: Uncle Dirty Dave's Kitchen
Posted By: Dave Drum,
[email protected]
Post Date: Sun, 19 Sep 1999
From:
http://www.pepperfool.com
MMMMM
... Tapeworms, because not everyone can afford liposuction.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
