Subj : Chilli
To : Dave Drum
From : Ruth Haffly
Date : Mon Feb 24 2025 15:35:43
Hi Dave,
DD> Cincinatti Chilli is most definitely an aquired taste. And remains
RH> I wouldn't go out and buy it but I can at least say I've tried it. Same
RH> category as durian--have tried, found out it's ok but not something I'd
RH> go out and buy.
DD> If I'm in the area I might order it at a food establishment. But
DD> modtly I like Springfield-style/Dave's Kitchen chilli.
I usually order something other than chili, especially if I don't know
much about the chili. I've had some (at cook offs) that have been really
nasty.
RH> I think I'll stick with our chili recipies--family style (but without
RH> the corn) and competition style--just meat, spices, onion, tomato and
RH> peppers.
DD> Well, yeah. Nearly every taven in town had a chilli on offer. All
DD> *VERY* heavy on the oil. Served in souffle plates w/chilli, beans
DD> (from another pot) and sometimes with a pair of tamales (called a
DD> "Doubleheader") I was never one for the extra cost of the tamales.
Not so many places around here. We tried a new in town sushi place
yesterday in a building that can't seem to keep a restaurant more than 6
months. I think this is the 3rd or 4th different iteration since we
moved here in 2009. Anyway, the sushi was AYCE only, set price (soup,
drinks, etc extra). We ordered 4 different types, one was one piece
only, with raw fish so Steve had that. He had the clear (beef broth with
thin sliced mushrooms) soup; I went with the miso soup with tofu and a
few green leave of undetermined origin. The place is good for a young
person, with a decent appetite and mediocre taste in sushi but not us.
Nancy Backus introduced us to her favorite place, Taste of Japan, in
West Henrietta, NY. We try to get there any time we're in the area; the
owner and his wife are the only cook/chefs and the sushi is top notch.
Found another sushi place here in town last summer; it was ok but not of
the quality we've gotten at ToJ. Still, we'd go back to that place over
the new one, given a choice.
DD> There are a couiple places in town where one can still get a bowl
of DD> "good old, greasy, Springfield tavern chilli. Both do very well
DD> selling that stuff.
Typical greasy spoons? (G)
RH> Either one would have gone well for supper earlier this week. Between
RH> Wednesday and Thursday, we had 3.25" of snow. A lot of it is gone now
RH> but it shut down the whole area for several days. It was sleet and
RH> freezing rain to the south and east of us; we escaped that this time
RH> around. But, since we don't have as much snow removal equipment in this
RH> part of the state as the western part does, the secondary and back
RH> roads stay snow covered longer. Therefore, the kids get more snow days,
RH> government shuts down and the whole state comes down to a slow crawl.
DD> Sounds like a comment I first made when driving a semi through
DD> Arkansas during a winter event. Talking on the CB raDIO (remember
DD> those?) I told a guy who was crying about how slick it was "In
DD> Arkansas they think salt is something youm put on yopur French Fries
DD> not your roads." Bv)=
This area brines the roads first, then when the stuff (in whatever form)
starts coming down, they go out with sand and salt. Car washes do a
booming business after the storms pass.
DD> 4 c Dried pinto beans
DD> 1 Ham hock
DD> 15 oz Can tomato sauce
DD> 1/4 c Chilli spice mix
DD> 1/4 c Brown sugar
DD> 2 tb (to 3 tb) white vinegar
DD> 5 cl Garlic; minced
DD> 1 lg Onion; peeled, diced small
DD> Recipe courtesy of Ree Drummond
Looks more like bean soup--and brown sugar????????????
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
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