Subj : Frugal was: Apricot-Almon
To : Ben Collver
From : Dave Drum
Date : Fri Dec 08 2023 05:14:00
-=> Ben Collver wrote to Dave Drum <=-
BC> I know someone much older than me who only eats the best. If something
BC> turns out not to be the best, then they won't waste their time eating
BC> it. So they get maximum enjoyment and food quality.
BC> Being nearly broke, i follow a frugal philosophy. Whatever i get my
BC> hands on, if it's not spoiled then i try to find ways to make use of
BC> it. For example, if it's canned soup that is way too salty, then i
BC> incorporate it into a batch of homemade soup in a crockpot.
I have always done that. I'm not a huge fan of Max n Cheeze for example.
But the macaroni can go for chilli-mac (a couplr boxes worth) with a can
of really inexpensive (bought on closeout) Hormel or Wolf Brand chilli.
And there are always places where that packet of cheezoid come in handy.
When I returned to college as Illinois opened their "Commuinity College"
system I wrote an advice book (actually a collection od newspaper columns)
titled "Advice For The Newly Single Man" It gave cooking/entertaining on
a "budget" tips and recipes tht were good and seemed to have ued much
more $$$ than was actually spent. Some day I'll come across one of those
and bring it home with me for preservation.
Here's a link to a video I saw some years ago trying which canned chilli
was best. My town (Springfield, IL) is also, by procalmation of the state
legislature "Chilli Capital of the Civilized Universe". We had severa;
makers/canners of chilli here including a pair of brothers - Ray and Joe
DeFrates. Their chilli is still being canned - just not in springfield.
I was friends with Joe DeFrates who started Chilli Man Chilli. And I've
been known to hang outn with Jay Nichole, the current owner of Ray's
Chilli (Ray DeFrates).
https://www.youtube.com/watch?v=UHWHcZcllLU&t=80s
There are a series of "2 Bald Guys" critiques of varios foods available
from You Toob.
Here's a recipe for good ol' greasy Springfield Tavern Red. I've made
(and eaten it) several times. Some form of this recipe is the best to be
had tavern chilli around. But when I make it it's for uses (as noted) as
Coney Island hot dog sauce. 8V)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Smitty's Famous Lawson's Tavern Chilli
Categories: Beef, Herbs, Chilies
Yield: 1 Pot
4 1/2 lb (to 5 lb) ground suet
4 lb Coarse ground beef; this is
- sometimes called chilli
- chuck. Hamburger does not
- work very well; it tends
- to get too crisp.
4 3/8 oz (3/4 cup) chilli spice mix
2 tb Salt; more to taste
3/4 tb Garlic powder
1 ts Ground oregano
2 ts Red pepper
1 tb Ground cumin; more to taste
Beans *
Use a 9 to 10 quart iron kettle. Render the suet first.
Put in a cup of water to get it started to melt and
prevent sticking. Keep it boiling and stir constantly.
When mixture stops foaming, skim off all foam. Continue
cooking until suet looks like oil. Cracklings can be
left in, if desired. If they taste strong, they should
be omitted. Let oil cool until meat does not splatter
when added.
Add meat, breaking up with a potato masher or large
spoon, while cooking. Always stir constantly. Cook until
med/well done, but not crisp. Mix powdered ingredients
and add them a few minutes before meat is done. Keep
stirring. Don't let it stick to the bottom of the kettle.
* BEANS: Beans, which are very important, are cooked
separately from the meat. Small red beans (although hard
to find) are best to use. Don't use kidney beans. Brooks
hot chilli beans are the next best choice.
Cooked beans are better if prepared at least 24 hours
prior to serving. They will provide their own juice
during cooking.
SERVING: Place heated beans in bowl first. Top with 3
to 4 tablespoons of chilli meat. Let the consumer do the
mixing. Serve with crackers, etc.
STORING CHILLI MEAT: Strain meat from oil; pour oil into
small cake pans. Divide meat mixture into cake pans. Let
cool until solid. Place pans in refrigerator or freezer
for a few hours or a day. They can be removed easily by
heating in a little hot water or moving pan over hot
flame.
Remove bricks from pans; seal tightly with butcher paper
or plastic wrap. Do not use aluminum foil or leave in
pan, as spices can eat through aluminum.
These bricks can be stored in refrigerator for a couple
of weeks or for a year in a freezer (if well wrapped).
Slice off only the amount of brick you want to use;
rewrap and refrigerate.
NOTE: This chilli meat makes super Coney Island hot
dogs.
From:
http://www.patriotledger.com
Uncle Dirty Dave's Kitchen
MMMMM
... Gun Fighting Rule: Bring a big gun.
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