Subj : Re: imports
To   : Shawn Highfield
From : Dave Drum
Date : Tue Jun 21 2022 06:27:58

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> "clean the shelf" when it goes on sale at a decent price and decant
 DD> it into a refrigerator jug as needed. I drink it in place of iced
 DD> water if it's on hand.

 SH> I enjoy it as well.  Have a jug of it in the fridge as we speak.

 DD> And listen to me talking about beer as if I'm an expert. I've not
 DD> had a taste of anything alcoholic on well over 5 years. Just have
 DD> not had the right occasion nor taste for it.  Bv)=

 SH> Laugh, you have a memory though.

 DD>       Title: Tomato Florentine Soup

 SH> Sounds like a decent one for sure.  I've saved that.

I had mentioned, on the echo, that I liked Dead Lobster's version. And
Kathy Pitts - who was a cook at one of their stores helped me devise
my own version. It gave me an outlet for the cans of spinach I had got
down the Big Lots for cheap.

I got started in this echo back in the ear;y 90s - arguing with Kathy's
husband, Wesley, about beans/no beans in chilli.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wesley & Kathy's World-Famous Killer 4-Star Venison Chill
 Categories: Game, Chilli, Stews, Beer, Chilies
      Yield: 6 Servings
 
      3 lb Fine chopped venison *
      1 md Onion
      4 cl Garlic
           Salt
    1/4 c  (or more) Chilli spice
      2 tb Olive oil
      1 tb Cumin
     12 oz Beer; NOT light 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 (UDD notes that
  you can omit this and substitute arrowroot or corn
  starch).
  
  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 chilli spice, 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 chilli to cool and sit
  for at least 6 hours before re-heating and serving.
  
  Contributed by Wesley Pitts
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A gyro is just a lamb taco.
--- MultiMail/Win
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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