Subj : Re: Sweetening
To   : Ruth Haffly
From : Dave Drum
Date : Thu Jun 27 2024 06:13:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> This soup is good any time - but I'm more likely to make it in the
 DD> less scorching months.

 DD>       Title: Egg Drop Soup
 DD>  Categories: Oriental, Poultry, Mushrooms, Eggs
 DD>       Yield: 4 Servings

 RH> Ageed, this is not the time of year for hot soups.

 DD> That sort of depends on the soup. Like chilli, a good soup ia good
 DD> no matter the outside temperature.

 RH> When we were in Ohio last month, we were given a can of Cincinnati
 RH> chili. Had it last night, on spaghetti and topped with Mexican blend
 RH> cheese. Interesting to try, glad we didn't have to buy the can tho.

What brand was it? I find that the Empress brand is a good representative
of the Cincinnati-style of chilli. Did it have beans or was it just meat.
If there were beans what you made was "Chilli 4 ways" Otherwise it was
"Chilli 3 ways" (Chilli, pasta, cheese).

Here's a "chart"

  2 way: chilli + spaghetti
  3 way: chilli + spaghetti + cheese
  4 way: chilli + spaghetti + cheese + onions or beans
  5 way: chilli + spaghetti + cheese + onions + beans

 DD> My "As Seen on TV" onion chopper comes in very handy when making this
 DD> soup. I use the 1/4" (coarse) plate for the peppers and the 1/8"
 DD> (fine) plate for the onion.

 RH> That would work. We recently replaced our garlic chopper, one we'd
 RH> bought years ago at William's Sonoma, a smaller version of your "ASOTV"
 RH> chopper. Found a little round one at Cracker Barrel so got one for
 RH> home, one for the camper.

I've got a couple of full-size onion choppers and I finally broke down 
and bought a mandoline. Promptly tried to cut the tip off f a finger
when slicing potatoes for a pot roast in the casserole crockpot. That
was a true learning experience.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cincinnati Chilli (Like Empress Chilli Parlor)
 Categories: Spices, Herbs, Chilli, Stews
      Yield: 6 Servings
 
      3 lg Onions; chopped
      6 cl Garlic; minced
      4 lb Fine ground beef
    1/3 c  Chilli spice; your choice
      2 tb Sweet paprika
      2 ts Ground cumin
      1 ts Ground coriander
      1 ts Ground allspice
      1 ts Greek oregano; crumbled *
      1 pn Cinnamon
    1/4 ts Ground cloves
    1/4 ts Ground mace
      1    California bay leaf
      3 c  Water
     16 oz Can tomato sauce
      2 tb Red wine vinegar
      2 tb Molasses
           Spaghetti; cooked
           Cooked, drained chilli beans
           Chopped onion
           Grated Cheddar cheese
           Oyster crackers
 
  * Rigani - a spicy/peppery oregano - UDD
  
  In a large heavy kettle, cook the onions and the garlic
  in a little oil over moderate heat, stirring, until the
  onions are softened, add the beef, and cook the mixture,
  stirring and breaking up the lumps, until the beef is no
  longer pink.
  
  Add the chilli spice, paprika, cumin, coriander,
  allspice, oregano, cinnamon, cloves and mace. Cook
  the mixture, stirring, for 1 minute.
  
  Add bay leaf, water, tomato sauce, vinegar, and molasses
  and simmer the mixture, uncovered, stirring occasionally
  and adding more water if necessary to keep beef barely
  covered, for 2 hours. Or until it is thickened but still
  soupy enough to be ladled.
  
  Discard the bay leaf and season the chilli with salt &
  pepper.
  
  Serve the chilli as is or in the traditional Cincinnati
  5-way: Ladle the chilli over the spaghetti and top it
  with beans, onion, Cheddar, and oyster crackers. (Also
  over hot dogs.)
  
  Makes about 8 cups, serving 6.
  
  Recipe By: Gourmet Magazine
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Blame Saint Andreas - its all his fault.
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