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. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .