Subj : Greasy Spoons was: Chill To : Ruth Haffly From : Dave Drum Date : Fri Feb 28 2025 08:09:30 Ruth Haffly RE: Greasy Spoons was:Chilli -=> Ruth Haffly wrote to Dave Drum <=- RH> I usually order something other than chili, especially if I don't know RH> much about the chili. I've had some (at cook offs) that have been RH> really nasty. DD> Having tried bowls of "chilli" all over te US I know better than to DD> order a bowl of red anywhere near the Northeastern US. It's most DD> likely gonna be a bland hamburger/tomato soup. RH> When we were stationed at Fort Devens, MA, we joined a small church in RH> Ayer, just outside the post. We were only there for 6 months, before RH> moving on to AZ but they had a chili cook off in that time frame. One RH> of the chilis tasted like a burning cigarette had been mixed into it; RH> both of us tasted it and had the same opinion. That was probably the RH> worst chili we've ever had. I wonder what cpuld have caused that sort of off-taste? I'll assume you've not researched it. Bv)= RH> Not so many places around here. We tried a new in town sushi place RH> yesterday in a building that can't seem to keep a restaurant more than RH> 6 months. I think this is the 3rd or 4th different iteration since we 8<----- SHORTEN ----->8 RH> top notch. Found another sushi place here in town last summer; it was RH> ok but not of the quality we've gotten at ToJ. Still, we'd go back to RH> that place over the new one, given a choice. DD> So, you gonna go back? RH> Probably to the place we went to last spring, but not to the one we RH> tried on Sunday. DD> There are a couple places in town where one can still get a bowl DD> of "good old, greasy, Springfield tavern chilli. Both do very well DD> selling that stuff. RH> Typical greasy spoons? (G) DD> Actually not. One is the Dublin Pub, a mid-level sit-down restaurant DD> using the old Vic's Pizza recipe. The other is a tavern (Brickhouse) DD> and sports bar on the city's west side. RH> Greasy spoon chili in a not so greasy spoon eatery. We' don't gots no greasy spoons around here. Our health department is "on the ball" and the local daily publishes their results on those who fail the test(s). 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 your French Fries DD> not your roads." Bv)= RH> This area brines the roads first, then when the stuff (in whatever RH> form) starts coming down, they go out with sand and salt. Car washes do RH> a booming business after the storms pass. Illinois goes bridge decks with the brine. The trucks have signs warning to stay back 100 feet. But, you're going to be closer than that before you can read the warning. Go figger. I know what the trucks look like and I keep waaaaaay further back than 100 feet. DD> As they do in this area. I keep a monthly subscription at one between DD> home and work. Hit it often for thew undercar wash to get ride of any DD> salt build-up. Not to mentions the salty coating on the bodywork. RH> We can't use a lot of the commercial washes because of the high cap on RH> the back of the truck. So, it's usually a DIY project, awaiting a nice RH> day without rain in the foreseeable forecast. Best "rain dance" I know is to freshly wash your ride. Bv)= 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 RH> Looks more like bean soup--and brown sugar???????????? DD> Sure. Why not. I'd add cumin and less chilli spice. But, it's an DD> OK (really) recipe for beans to add to chilli. DD> If I'm not using my chilli beans I'll do Bush's or Brooks Hot DD> Chili Beans. RH> I usually use kidney beans; I know, not your favorite bean, but it's RH> what we both grew up with in our mom's chili. You and 99% of the East Coast of 'Murrica RH> ... Books are better than TV; they exercise your imagination. That's been a tenet of mine forever. Movies and boob tube show you the writer's or director's vision of what's happening. A book lets your mind build its own screenplay. I note that Gene Hackman died yesterday. Many of his movie roles inspired me to get the source material - if only to see what was left out. Bv)= Since the only "French Connection" recipe I could find is for a cocktail and neither of us ....... I picked this to "Burtonise" the post. MMMMM---- Recipe via Meal-Master (tm) v8.06 Title: French Coil Pastry W/Spinach & Feta Categories: Greens, Cheese, Vegetables, Nuts, Pastry Yield: 6 servings MMMMM-------------------------FILLING-------------------------------- 250 g (9 oz) fresh/frozen spinach - chopped, drained 200 g (7 oz) Danish feta or other - creamy feta 1/2 c Toasted walnuts or pine nuts 2 cl Garlic 1 1/2 c Shredded cheese; your chpoce 2 lg Eggs; separated into a bowl - of whites and a bowl of - yolks MMMMM---------------------------PASTRY------------------------------- Non stick spray or butter - to grease pan 14 Sheets fresh filo pastry 200 g (7 oz) butter; melted 5 tb Fine breadcrumbs 1 Handful of nuts (your - choice) to decorate Make the filling by combining the spinach, feta, garlic, walnuts or pine nuts, garlic, cheese and egg whites in a food processor and process until cohesive. Fill a piping bag with the mixture and refrigerate until needed. Set the oven @ 200ºC/400ºF. Grease a 25cm/10" pie plate with butter or non stick oil spray. Line a clean surface with a sheet of non stick parchment and take out your filo pastry. Filo dries out very quickly so have a damp tea towel on top of it to prevent it from drying. Take out one sheet and recover pastry. Brush with butter and then place another on top of this and butter and repeat until you have four buttered sheets on top of each other. Sprinkle some breadcrumbs on top as shown and then pipe the filling along the bottom. Lift the edge of the paper and roll the pastry over rolling quite tightly. Lay it out carefully on the greased pie dish covering this with a damp tea towel. Repeat another two times so that you use a total of 12 sheets of pastry (4 sheets for three logs). I found that I needed a bit more to fill in the centre so I cut the last two sheets of pastry in half and did a shorter log. With the two egg yolks, brush the top of the pastry well with the egg yolk mixture and scatter nuts on top. Bake in oven for 20-25 minutes until golden brown. An Original Recipe by Lorraine Elliot RECIPE FROM: https://www.notquitenigella.com Uncle Dirty Dave's Archives MMMMM .... "In all matters of opinion our adversaries are insane." -- Mark Twain ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45) .