Subj : Re: Grocery Getters To : Ruth Haffly From : Dave Drum Date : Tue Feb 11 2025 17:25:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> That's why some smart person made toothpicks. Bv)= RH> Even those don't get quite everything as I've found. Floss is harder to RH> use since my wrists don't bend that well so the Water Pik is a big RH> help. DD> Plus you gotta have a gap between your teeth at the bottom. Some of my DD> teeth wouldn't let the string through. RH> The Water Pik will get into areas where even floss can't. Now I've got the store-bought teeth so I don't gots to fuss with any more. DD> 8<----- NIP ----->80 DD> Give this one a try. I made them last night using a bag of frozen DD> shrimp from the freezzer, Hardest part was pulling the tails off of DD> the tail-on shrimp. DD> Title: Crispy Shrimp Burgers DD> Categories: Seafood, Vegetables, Herbs, Chilies DD> Yield: 4 servings RH> Something to think about--and see if we have any shrimp in the freezer. RH> BTW, Steve won the church's chili cook unanimously off last night. RH> We've a much larger congregation now; they limited entrys to 10 (bad RH> thinking) but only had 8. He smoked a couple of London broils coated RH> with a chili rub, used all kinds of frozen peppers we had on hand plus RH> some powdered chilis. I stayed away; still a bit unsettled from the RH> bug. Should be better tomorrow, each day has been better than the last. Did he bring home his "judge's cup"? Remember chilies are a bacteriacide. This makes a pretty good pot of red - for home or con test. I've posted it before and I still use it as my "go to" when doing chilli at home. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Uncle Dirty Dave Drum's Prize Winning Chilli Categories: Beef, Chilies, Stews, Mine Yield: 6 Servings 4 lb Chilli grind chuck 4 ts Garlic granules * 1 lg Onion; chopped fine 1 ts Cocoa powder; unsweetened 3 tb Minor's (GFS) Beef Base Salt; if needed 48 oz V8 (straight or picante) 1 ts Cayenne pepper 8 tb Mexene Chilli spice 4 ts Cumin 14 oz Can Red Gold diced tomatoes - w/chilies +=Or=+ 1 lg Tomato; diced w/juice +=AND=+ 4 oz Can of green chilies ** 1/2 ts Brown sugar; opt 1/8 ts (scant) cinnamon; highly opt * I use garlic granules because they are consistent as to taste and strength. I like fresh as much as the anyone. But, it's nice using ingredients that are the same from batch to batch. ** Apropos of fresh ingredients - you can substitute Anaheim (aka New Mexico) chilies for the canned chilies. Processed New Mexican chilies are what is in the can anyway. The fresh chilies are fairly mild (low heat) and quite flavourful. Use a 12" cast iron Dutch Oven. Toss 4 lb. of chilli grind into the pot and start browning it. Add 1 tsp. of garlic granules per pound of meat. While meat is browning chop a large onion reasonably fine. When ground chuck no longer shows pink add the diced onion and cocoa. Stir in 3 Tb. of Minor's/GFS Beef Base. If using super market (Kraft or whatever) beef base - watch the salt. Most beef bases are mostly salt. Minor's is mostly beef. Add a 48 oz. can of V8 (straight or picante') juice and 1 ts. of cayenne pepper. Continue to simmer and stir. When onions are clear toss in 2 Tbs chilli spice per pound of meat. (I use Baron's, Mexene, or Gebhardt's) and 1 tsp cumin per pound of meat. Add the Red Gold diced tomatoes with chilies or a 4 oz. can green chilies (chop and seed if you grabbed whole peppers by mistake). Add the diced tomato and its juices. Continue to simmer and stir until onions are tender and completely transparent adding V8 juice as necessary. If you run out of V8 use either unsalted 'mater juice or chicken broth to add liquid. Total cooking time about 90 minutes. If you're cooking at home you can serve this batch at this point. See below for longer schedules and the "kicker". If you're on a 3 hour schedule - most cook offs are - turn off stove and let your pot marinate for about an hour. About 30 minutes before turn-in time relight the stove and bring the chilli back to a simmer. Taste carefully and critically. This is final adjustment time. If it's too salty try adding about 1/2 tsp of brown sugar. If the chilli has died or gone flat add 1 tsp chilli spice and 1/2 tsp cumin per pound of meat and simmer right up to time to put in judging cups. As evidence that any receipe is a living, breathing organism this one was revised and updated immediately after the Mount Auburn Volunteer Fire Department cook- off. Second place isn't anything to sneeze at. It beats kissing your old maid aunt on the lips. Meal Master Format by Dave Drum - 07 September 1999 Uncle Dirty Dave's Kitchen MMMMM .... "Being young is beautiful, but being old is comfortable." -- Will Rogers === MultiMail/Win v0.52 --- SBBSecho 3.11-Win32 * Origin: *The Gate BBS*Shelby, NC USA*thegateb.synchro.net* (1:3634/27) .