Today was the 6th annual chili cook off here in Cow Hill. As you may
or may not know I've entered before.

I've lost.

I'm a champeen chili loser, in fact. I made chili with red wine in it
only to discover the deep truth that you don't serve red wine to red
necks. I made chili with Dos Equis in it only to learn that you don't
serve THAT to chili judges either. In short I'm a chili chowderhead
when it comes to contests like this. My chili isn't what counts in
competition circuits. I could lose a chili contest in my sleep. If
Bobby Flay, Mario Batali, and Wolfgang Puck were cooking chili with
me, we'd lose. Some geezer from Longview would haul in the laurels
and we'd have to clean up the cook stoves.

Nonetheless, today I and my compadres entered the chili cook off
again. Irrepressible children that we are, we vied for a local chili
(non-CASI-sanctioned) prize of $1,000. We entered as Team Community
Garden, for it was the garden we sought to enrich with our chili.

And cook we did!

I ground the beef and pork yesterday. And I toasted and ground the
anchos and guajillos yesterday as well. We showed up with Gebhardt's
and toasted and ground chiles and a passel of other seasonings like
cominos, onion powder, garlic powder, oregano, and paprika. We set up
a second camp stove to make a stock from pork neck bones and pasilla
negra chiles to augment the chili reduction in the first pot. We
tasted and adjusted our dish. We sampled the competition and compared
it with our dish.

We were satisfied with our effort. It was good chili, meaty and
tasty.

I filled the judges' cup and delivered same to the anointed site. And
we waited. And waited. And waited.

And...

The best local chili award went to a team from Kennesaw Georgia.

WTF?!!!?

The best chili in Cow Hill Texas was made by a team from Kennesaw
Georgia? Who's running this thing?

We were robbed.
--

modom

In article >,
"modom (palindrome guy)" > wrote:

> Today was the 6th annual chili cook off here in Cow Hill. As you may
> or may not know I've entered before.
>
> I've lost.
>
> I'm a champeen chili loser, in fact. I made chili with red wine in it
> only to discover the deep truth that you don't serve red wine to red
> necks.

<lol> Even _I_ know better than that. ;-)


> I made chili with Dos Equis in it only to learn that you don't
> serve THAT to chili judges either.

EW! Have you ever tasted that crap? It tastes like earwax!
Even Coors is better!
Dos Equis is some of the nastiest beer on the market. I honestly don't
know how it sells at all.

> In short I'm a chili chowderhead
> when it comes to contests like this. My chili isn't what counts in
> competition circuits. I could lose a chili contest in my sleep. If
> Bobby Flay, Mario Batali, and Wolfgang Puck were cooking chili with
> me, we'd lose. Some geezer from Longview would haul in the laurels
> and we'd have to clean up the cook stoves.

Try using V-8 juice as the base. One of my co-workers won a chili
contest that way. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"modom (palindrome guy)" > wrote:

> The best chili in Cow Hill Texas was made by a team from Kennesaw
> Georgia? Who's running this thing?
>
> We were robbed.
> --
>
> modom

You chose the wrong beer.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Om wrote:

>> I made chili with Dos Equis in it only to learn that you don't
>> serve THAT to chili judges either.
>
> EW! Have you ever tasted that crap? It tastes like earwax!
> Even Coors is better!
> Dos Equis is some of the nastiest beer on the market. I honestly don't
> know how it sells at all.

That's obviously a matter of taste. I like Dos Equis in the amber bottle;
don't care for their green-bottle stuff. I can't say I've ever been reminded
of earwax when drinking either one.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> >> I made chili with Dos Equis in it only to learn that you don't
> >> serve THAT to chili judges either.
> >
> > EW! Have you ever tasted that crap? It tastes like earwax!
> > Even Coors is better!
> > Dos Equis is some of the nastiest beer on the market. I honestly don't
> > know how it sells at all.
>
> That's obviously a matter of taste. I like Dos Equis in the amber bottle;
> don't care for their green-bottle stuff. I can't say I've ever been reminded
> of earwax when drinking either one.
>
> Bob

But it's so BITTER!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Omelet > wrote:

> In article >,
> "Bob Terwilliger" > wrote:
>
> > Om wrote:
> >
> > >> I made chili with Dos Equis in it only to learn that you don't
> > >> serve THAT to chili judges either.
> > >
> > > EW! Have you ever tasted that crap? It tastes like earwax!
> > > Even Coors is better!
> > > Dos Equis is some of the nastiest beer on the market. I honestly don't
> > > know how it sells at all.
> >
> > That's obviously a matter of taste. I like Dos Equis in the amber bottle;
> > don't care for their green-bottle stuff. I can't say I've ever been reminded
> > of earwax when drinking either one.
> >
> > Bob
>
> But it's so BITTER!

Yeah; that's _good_! Beer is _supposed_ to be bitter. (Not the
standard American swill, to be sure -- as far as I can tell that
has nothing going for it at all, it's just deodorized horse-****.)
I'm not all that fond of many of the micro-brewery IPA products --
too hoppy by far, in most cases. But Dos Equis amber is not bad
for a major industrial product.

Om wrote:

>> I like Dos Equis in the amber bottle; don't care for their green-bottle
>> stuff. I can't say I've ever been reminded of earwax when drinking either
>> one.
>>
>
> But it's so BITTER!

Why do you think beer contains hops? Ales are SUPPOSED to be bitter! It cuts
the richness of whatever food you're having, or it simply helps quench your
thirst better.

Bob

In article
>,
Michael Siemon > wrote:

> In article >,
> Omelet > wrote:
>
> > In article >,
> > "Bob Terwilliger" > wrote:
> >
> > > Om wrote:
> > >
> > > >> I made chili with Dos Equis in it only to learn that you don't
> > > >> serve THAT to chili judges either.
> > > >
> > > > EW! Have you ever tasted that crap? It tastes like earwax!
> > > > Even Coors is better!
> > > > Dos Equis is some of the nastiest beer on the market. I honestly don't
> > > > know how it sells at all.
> > >
> > > That's obviously a matter of taste. I like Dos Equis in the amber bottle;
> > > don't care for their green-bottle stuff. I can't say I've ever been
> > > reminded
> > > of earwax when drinking either one.
> > >
> > > Bob
> >
> > But it's so BITTER!
>
> Yeah; that's _good_! Beer is _supposed_ to be bitter. (Not the
> standard American swill, to be sure -- as far as I can tell that
> has nothing going for it at all, it's just deodorized horse-****.)
> I'm not all that fond of many of the micro-brewery IPA products --
> too hoppy by far, in most cases. But Dos Equis amber is not bad
> for a major industrial product.

I ruined a perfectly good beef stew once trying to cook with it. I had
to toss it it was so bitter and nasty. :-P
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> >> I like Dos Equis in the amber bottle; don't care for their green-bottle
> >> stuff. I can't say I've ever been reminded of earwax when drinking either
> >> one.
> >>
> >
> > But it's so BITTER!
>
> Why do you think beer contains hops? Ales are SUPPOSED to be bitter! It cuts
> the richness of whatever food you're having, or it simply helps quench your
> thirst better.
>
> Bob

Ok, I confess to not being a beer lover, but once in awhile a sip or two
really quenches a major thirst.

But imho Dos Equis is NASTY.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"modom (palindrome guy)" > wrote:

> Today was the 6th annual chili cook off here in Cow Hill. As you may
> or may not know I've entered before.
(snip)
> The best local chili award went to a team from Kennesaw Georgia.
>
> WTF?!!!?
>
> The best chili in Cow Hill Texas was made by a team from Kennesaw
> Georgia? Who's running this thing?
>
> We were robbed.


What?? You WUZ robbed!! I'm tellin' Ma! File a protest! Call
the local newspaper. Call "60 Minutes!"
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

modom (palindrome guy) wrote:
> Today was the 6th annual chili cook off here in Cow Hill. As you may
> or may not know I've entered before.
>
> I've lost.
>
> I'm a champeen chili loser, in fact. I made chili with red wine in it
> only to discover the deep truth that you don't serve red wine to red
> necks. I made chili with Dos Equis in it only to learn that you don't
> serve THAT to chili judges either. In short I'm a chili chowderhead
> when it comes to contests like this. My chili isn't what counts in
> competition circuits. I could lose a chili contest in my sleep. If
> Bobby Flay, Mario Batali, and Wolfgang Puck were cooking chili with
> me, we'd lose. Some geezer from Longview would haul in the laurels
> and we'd have to clean up the cook stoves.
>
> Nonetheless, today I and my compadres entered the chili cook off
> again. Irrepressible children that we are, we vied for a local chili
> (non-CASI-sanctioned) prize of $1,000. We entered as Team Community
> Garden, for it was the garden we sought to enrich with our chili.
>
> And cook we did!
>
> I ground the beef and pork yesterday. And I toasted and ground the
> anchos and guajillos yesterday as well. We showed up with Gebhardt's
> and toasted and ground chiles and a passel of other seasonings like
> cominos, onion powder, garlic powder, oregano, and paprika. We set up
> a second camp stove to make a stock from pork neck bones and pasilla
> negra chiles to augment the chili reduction in the first pot. We
> tasted and adjusted our dish. We sampled the competition and compared
> it with our dish.
>
> We were satisfied with our effort. It was good chili, meaty and
> tasty.
>
> I filled the judges' cup and delivered same to the anointed site. And
> we waited. And waited. And waited.
>
> And...
>
> The best local chili award went to a team from Kennesaw Georgia.
>
> WTF?!!!?
>
> The best chili in Cow Hill Texas was made by a team from Kennesaw
> Georgia? Who's running this thing?
>
> We were robbed.

Don't feel too bad. When we lived in Saudi Arabia the company I worked
for sponsored an employees only chili cookoff. A damned Canadian won,the
judges preferred his chili over everyone else's. The bad part of the
contest was that when the spectators got to eat the chili they ate all
of mine before they even tasted the winner's. Here's the worse part of
the deal, I TAUGHT THE CANNUCK HOW TO MAKE CHILI.

"Michael \"Dog3\"" > wrote in
:

> "modom (palindrome guy)" >
> : in rec.food.cooking
>
>>
>> The best chili in Cow Hill Texas was made by a team from Kennesaw
>> Georgia? Who's running this thing?
>>
>> We were robbed.
>
> Your story put a big smile on my face first thing this morning. Keep
> on trying Michael. Eventually you'll win.
>
> I'm betting your chili is a lot better than mine is You might want
> to find out how much the team from Kennesaw bribed the judges. Ya'
> never know, someone may have tucked a delish brownie or something
> under their pillows.
>
> Michael
>
>
>

Wasn't Kennesaw the town (mentioned in another thread) where it's
obligatory for every household to be armed? Perhaps the judges had heard
that too :-)

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

modom (palindrome guy) wrote:
> Today was the 6th annual chili cook off here in Cow Hill. As you may
> or may not know I've entered before.
>
> I've lost.
>
> I'm a champeen chili loser, in fact. I made chili with red wine in it
> only to discover the deep truth that you don't serve red wine to red
> necks. I made chili with Dos Equis in it only to learn that you don't
> serve THAT to chili judges either. In short I'm a chili chowderhead
> when it comes to contests like this. My chili isn't what counts in
> competition circuits. I could lose a chili contest in my sleep. If
> Bobby Flay, Mario Batali, and Wolfgang Puck were cooking chili with
> me, we'd lose. Some geezer from Longview would haul in the laurels
> and we'd have to clean up the cook stoves.
>
> Nonetheless, today I and my compadres entered the chili cook off
> again. Irrepressible children that we are, we vied for a local chili
> (non-CASI-sanctioned) prize of $1,000. We entered as Team Community
> Garden, for it was the garden we sought to enrich with our chili.
>
> And cook we did!
>
> I ground the beef and pork yesterday. And I toasted and ground the
> anchos and guajillos yesterday as well. We showed up with Gebhardt's
> and toasted and ground chiles and a passel of other seasonings like
> cominos, onion powder, garlic powder, oregano, and paprika. We set up
> a second camp stove to make a stock from pork neck bones and pasilla
> negra chiles to augment the chili reduction in the first pot. We
> tasted and adjusted our dish. We sampled the competition and compared
> it with our dish.
>
> We were satisfied with our effort. It was good chili, meaty and
> tasty.
>
> I filled the judges' cup and delivered same to the anointed site. And
> we waited. And waited. And waited.
>
> And...
>
> The best local chili award went to a team from Kennesaw Georgia.
>
> WTF?!!!?
>
> The best chili in Cow Hill Texas was made by a team from Kennesaw
> Georgia? Who's running this thing?
>
> We were robbed.

First, now YOU can write! Kudos!

Second, as I read, I felt you would win. Robbery for sure. :-(

--
Jean B.

On Sat, 11 Apr 2009 22:57:28 -0700, Bob Terwilliger wrote:

> Om wrote:
>
>>> I made chili with Dos Equis in it only to learn that you don't
>>> serve THAT to chili judges either.
>>
>> EW! Have you ever tasted that crap? It tastes like earwax!
>> Even Coors is better!
>> Dos Equis is some of the nastiest beer on the market. I honestly don't
>> know how it sells at all.
>
> That's obviously a matter of taste. I like Dos Equis in the amber bottle;
> don't care for their green-bottle stuff. I can't say I've ever been reminded
> of earwax when drinking either one.
>
> Bob

i'm not crazy about dos equis, but coors doesn't even taste like beer.

your pal,
blake

On Sun, 12 Apr 2009 07:14:41 -0500, George Shirley wrote:

> modom (palindrome guy) wrote:
>>
>> And...
>>
>> The best local chili award went to a team from Kennesaw Georgia.
>>
>> WTF?!!!?
>>
>> The best chili in Cow Hill Texas was made by a team from Kennesaw
>> Georgia? Who's running this thing?
>>
>> We were robbed.
>
> Don't feel too bad. When we lived in Saudi Arabia the company I worked
> for sponsored an employees only chili cookoff. A damned Canadian won,the
> judges preferred his chili over everyone else's. The bad part of the
> contest was that when the spectators got to eat the chili they ate all
> of mine before they even tasted the winner's. Here's the worse part of
> the deal, I TAUGHT THE CANNUCK HOW TO MAKE CHILI.

<snort>

you'll just have to look at it as one of those cases where the student
surpasses the master. should make you proud, in a bitter sort of way.

your pal,
blake

Michael Siemon > wrote in

..au:

> Yeah; that's _good_! Beer is _supposed_ to be bitter. (Not the
> standard American swill, to be sure -- as far as I can tell that
> has nothing going for it at all, it's just deodorized
> horse-****.) I'm not all that fond of many of the micro-brewery
> IPA products -- too hoppy by far, in most cases.

too hoppy?! IPA is *supposed* to be hoppy! hops is the preservative
that allowed ale to survive shipping.
granted most Americans want beer that tastes like the grains & hops
walked through the boil with boots on...
lee

On Sun, 12 Apr 2009 13:14:48 GMT, Rhonda Anderson wrote:

> "Michael \"Dog3\"" > wrote in
> :
>
>> "modom (palindrome guy)" >
>> : in rec.food.cooking
>>
>>>
>>> The best chili in Cow Hill Texas was made by a team from Kennesaw
>>> Georgia? Who's running this thing?
>>>
>>> We were robbed.
>>
>> Your story put a big smile on my face first thing this morning. Keep
>> on trying Michael. Eventually you'll win.
>>
>> I'm betting your chili is a lot better than mine is You might want
>> to find out how much the team from Kennesaw bribed the judges. Ya'
>> never know, someone may have tucked a delish brownie or something
>> under their pillows.
>>
>> Michael
>>
>
> Wasn't Kennesaw the town (mentioned in another thread) where it's
> obligatory for every household to be armed? Perhaps the judges had heard
> that too :-)

<snort>

they were very polite about it, though.

your pal,
blake

On 2009-04-12, enigma > wrote:

> too hoppy?! IPA is *supposed* to be hoppy! hops is the preservative
> that allowed ale to survive shipping.

Thank you.

IPA stands for India Pale Ale and you are correct, but only partially
correct. While increased hops did, indeed, help perserve English ales on
their long trip to the tropical outposts of the Empire, that was only half
the solution. The other half of the preservative process was increasing the
alcohol content, so IPAs are not only quite hoppy, but have a pretty good
blast of booze, typically about 6.5-7% abv (alcohol by volume), compared to
about 4-5% for canoe beers and pale ales.



> granted most Americans want beer that tastes.....

> Most Americans want beer that has little or no taste at all.

nb

On 2009-04-12, Omelet > wrote:

> But it's so BITTER!

If you don't like "bitter" in your beer, you best change over to Snapple or
7UP. All beers have some bitterness. It's what defines beer (canoe beers
being the exception).

nb

In article >,
enigma > wrote:

> Michael Siemon > wrote in
>
> .au:
>
> > Yeah; that's _good_! Beer is _supposed_ to be bitter. (Not the
> > standard American swill, to be sure -- as far as I can tell that
> > has nothing going for it at all, it's just deodorized
> > horse-****.) I'm not all that fond of many of the micro-brewery
> > IPA products -- too hoppy by far, in most cases.
>
> too hoppy?! IPA is *supposed* to be hoppy! hops is the preservative
> that allowed ale to survive shipping.
> granted most Americans want beer that tastes like the grains & hops
> walked through the boil with boots on...
> lee

Yes (on both counts). I enjoy the most typical English IPA brews.
And there are some of the American IPAs that are quite good, but
like many American products, there is this bizarre notion that if
something is good/essential, the way to get a name (and sales)
for _your_ version is to over-do it. There are, of course, some
good non-IPA micro-brews, but they don't "stand out" and so are
harder to find on pub lists.

notbob > wrote in
:

> On 2009-04-12, Omelet > wrote:
>
>> But it's so BITTER!
>
> If you don't like "bitter" in your beer, you best change over to
> Snapple or 7UP. All beers have some bitterness. It's what defines
> beer (canoe beers being the exception).
>
> nb

This may seem like a very obvious question, but I don't want to make
assumptions. When you mention canoe beers is it in reference to the old
joke about why "(insert whichever beer you wish to insult) beers are
like making love in a canoe" ?

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

On 2009-04-12, Michael Siemon > wrote:
> like many American products, there is this bizarre notion that if
> something is good/essential, the way to get a name (and sales)
> for _your_ version is to over-do it.

By the same token, many folks really like very hoppy IPAs. I am one such
person and have yet to find an IPA that is TOO hoppy. If ppl didn't like
them, they wouldn't sell and the genre would die. Thankfully, I see no such
trend.

Two monster hopped IPAs:

Pliney the Elder (CA)
Small Batch 471 (CO)

.....which, not coincidentally, just happen to be my two favorite beers.

nb

On 2009-04-12, Rhonda Anderson > wrote:

> assumptions. When you mention canoe beers is it in reference to the old
> joke about why "(insert whichever beer you wish to insult) beers are
> like making love in a canoe" ?

You are spot on, Rhonda. I, using the term so often, have repeated the joke
many times, here and elsewhere. Having been intitiated into the wonders and
mysteries of very good beer, I no longer even bother with canoe beers,
considering them a waste of scarce jingle resources.

nb

notbob > wrote in
:

> On 2009-04-12, Rhonda Anderson > wrote:
>
>> assumptions. When you mention canoe beers is it in reference to
>> the old joke about why "(insert whichever beer you wish to
>> insult) beers are like making love in a canoe" ?
>
> You are spot on, Rhonda. I, using the term so often, have
> repeated the joke many times, here and elsewhere. Having been
> intitiated into the wonders and mysteries of very good beer, I
> no longer even bother with canoe beers, considering them a waste
> of scarce jingle resources.

don't you also brew?
lee

In article >,
notbob > wrote:

> On 2009-04-12, Omelet > wrote:
>
> > But it's so BITTER!
>
> If you don't like "bitter" in your beer, you best change over to Snapple or
> 7UP. All beers have some bitterness. It's what defines beer (canoe beers
> being the exception).
>
> nb

That's why I usually drink wine instead. ;-)

I've just found some beers to be more bitter than others.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Michael Siemon wrote:
>But Dos Equis amber is not bad
> for a major industrial product.

DH had some of the amber for the first time last weekend. He said it was
pretty good, but no where as good as Modelo Negro

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

blake wrote on Sun, 12 Apr 2009 14:41:55 GMT:

>> Om wrote:
>>
>>>> I made chili with Dos Equis in it only to learn that you
>>>> don't serve THAT to chili judges either.
>>>
>>> EW! Have you ever tasted that crap? It tastes like earwax!
>>> Even Coors is better!
>>> Dos Equis is some of the nastiest beer on the market. I
>>> honestly don't know how it sells at all.
>>
>> That's obviously a matter of taste. I like Dos Equis in the
>> amber bottle; don't care for their green-bottle stuff. I
>> can't say I've ever been reminded of earwax when drinking
>> either one.
>>
>> Bob

> i'm not crazy about dos equis, but coors doesn't even taste
> like beer.

Dos Equis is not inferior to Budweiser but that's not saying much.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

modom (palindrome guy) wrote:

> The best chili in Cow Hill Texas was made by a team from Kennesaw
> Georgia? Who's running this thing?
>
> We were robbed.

You most certainly were robbed! What were those judges thinking when
they gave a prize to furriners from Georgia? <g>

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

Michael Siemon wrote:
> In article >,
> enigma > wrote:
>
>> Michael Siemon > wrote in
>>
>> .au:
>>
>>> Yeah; that's _good_! Beer is _supposed_ to be bitter. (Not the
>>> standard American swill, to be sure -- as far as I can tell that
>>> has nothing going for it at all, it's just deodorized
>>> horse-****.) I'm not all that fond of many of the micro-brewery
>>> IPA products -- too hoppy by far, in most cases.
>> too hoppy?! IPA is *supposed* to be hoppy! hops is the preservative
>> that allowed ale to survive shipping.
>> granted most Americans want beer that tastes like the grains & hops
>> walked through the boil with boots on...
>> lee
>
> Yes (on both counts). I enjoy the most typical English IPA brews.
> And there are some of the American IPAs that are quite good, but
> like many American products, there is this bizarre notion that if
> something is good/essential, the way to get a name (and sales)
> for _your_ version is to over-do it. There are, of course, some
> good non-IPA micro-brews, but they don't "stand out" and so are
> harder to find on pub lists.

I am very fond of the Canadian IPA brewed in Halifax. Alexander Keith's
IPA. They don't export it, sadly.

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

On 2009-04-12, enigma > wrote:

> don't you also brew?

yes

modom (palindrome guy) wrote:

> We were satisfied with our effort. It was good chili, meaty and
> tasty.
>
> I filled the judges' cup and delivered same to the anointed site. And
> we waited. And waited. And waited.
>
> And...
>
> The best local chili award went to a team from Kennesaw Georgia.
>
> WTF?!!!?
>
> The best chili in Cow Hill Texas was made by a team from Kennesaw
> Georgia? Who's running this thing?
>
> We were robbed.
>

Sonsabitches... :-(

Becca

On Sun, 12 Apr 2009 00:48:35 -0500, Omelet >
wrote:

>In article >,
> "modom (palindrome guy)" > wrote:
>
>> Today was the 6th annual chili cook off here in Cow Hill. As you may
>> or may not know I've entered before.
>>
>> I've lost.
>>
>> I'm a champeen chili loser, in fact. I made chili with red wine in it
>> only to discover the deep truth that you don't serve red wine to red
>> necks.
>
><lol> Even _I_ know better than that. ;-)
>
>
>> I made chili with Dos Equis in it only to learn that you don't
>> serve THAT to chili judges either.
>
>EW! Have you ever tasted that crap? It tastes like earwax!
>Even Coors is better!
>Dos Equis is some of the nastiest beer on the market. I honestly don't
>know how it sells at all.
>
I misspoke; it was Shiner Bock I used in that losing batch of chili.
Not that it mattered.

>> In short I'm a chili chowderhead
>> when it comes to contests like this. My chili isn't what counts in
>> competition circuits. I could lose a chili contest in my sleep. If
>> Bobby Flay, Mario Batali, and Wolfgang Puck were cooking chili with
>> me, we'd lose. Some geezer from Longview would haul in the laurels
>> and we'd have to clean up the cook stoves.
>
>Try using V-8 juice as the base. One of my co-workers won a chili
>contest that way. :-)

I should have tasted the Georgia chili, but I didn't. No telling what
they put in it.
--

modom

On Sun, 12 Apr 2009 07:14:41 -0500, George Shirley
> wrote:

>modom (palindrome guy) wrote:

>> The best local chili award went to a team from Kennesaw Georgia.
>>
>> WTF?!!!?
>>
>> The best chili in Cow Hill Texas was made by a team from Kennesaw
>> Georgia? Who's running this thing?
>>
>> We were robbed.
>
>Don't feel too bad. When we lived in Saudi Arabia the company I worked
>for sponsored an employees only chili cookoff. A damned Canadian won,the
>judges preferred his chili over everyone else's. The bad part of the
>contest was that when the spectators got to eat the chili they ate all
>of mine before they even tasted the winner's. Here's the worse part of
>the deal, I TAUGHT THE CANNUCK HOW TO MAKE CHILI.

I feel your pain, hermano.
--

modom

Janet Wilder wrote:

> DH had some of the amber for the first time last weekend. He said it was
> pretty good, but no where as good as Modelo Negro

Negro Modelo is my FAVORITE Mexican beer. Bob can keep his Dos Equis! ;-)

--Lin

On 2009-04-12, modom (palindrome guy) > wrote:

> I misspoke; it was Shiner Bock I used in that losing batch of chili.
> Not that it mattered.

Actually, a bock, porter, or stout sounds like a great addition to a pot o'
red. All these beers are relatively low in hops. I think even Alton
Brown's recipe includes a porter. I can only assume the judges were morons
or you botched yer batch some other way.

Modom, take solace in the fact that most people like McDonalds, one of the
worst foods in the history of eating.

nb

On Apr 12, 12:18*am, "modom (palindrome guy)" >
wrote:
> Today was the 6th annual chili cook off here in Cow Hill. *As you may
> or may not know I've entered before. *
>
> I've lost. *
>
> I'm a champeen chili loser, in fact. *I made chili with red wine in it
> only to discover the deep truth that you don't serve red wine to red
> necks. *I made chili with Dos Equis in it only to learn that you don't
> serve THAT to chili judges either. *In short I'm a chili chowderhead
> when it comes to contests like this. *My chili isn't what counts in
> competition circuits. *I could lose a chili contest in my sleep. *If
> Bobby Flay, Mario Batali, and Wolfgang Puck were cooking chili with
> me, we'd lose. *Some geezer from Longview would haul in the laurels
> and we'd have to clean up the cook stoves.
>
> Nonetheless, today I and my compadres entered the chili cook off
> again. *Irrepressible *children that we are, we vied for a local chili
> (non-CASI-sanctioned) prize of $1,000. *We entered as Team Community
> Garden, for it was the garden we sought to enrich with our chili.
>
> And cook we did!
>
> I ground the beef and pork yesterday. *And I toasted and ground the
> anchos and guajillos yesterday as well. *We showed up with Gebhardt's
> and toasted and ground chiles and a passel of other seasonings like
> cominos, onion powder, garlic powder, oregano, and paprika. *We set up
> a second camp stove to make a stock from pork neck bones and pasilla
> negra chiles to augment the chili reduction in the first pot. *We
> tasted and adjusted our dish. *We sampled the competition and compared
> it with our dish.
>
> We were satisfied with our effort. *It was good chili, meaty and
> tasty. *
>
> I filled the judges' cup and delivered same to the anointed site. *And
> we waited. *And waited. And waited.
>
> And...
>
> The best local chili award went to a team from Kennesaw Georgia.
>
> WTF?!!!?
>
> The best chili in Cow Hill Texas was made by a team from Kennesaw
> Georgia? *Who's running this thing?
>
> We were robbed.

Check the rules, and then take it to court and sue the judges. How
could they let those furriners into the contest?

I'm sure yours would singe the cockles of my heart(burn)

;-]
maxne in ri

On 2009-04-12, Lin > wrote:

> Negro Modelo is my FAVORITE Mexican beer. Bob can keep his Dos Equis! ;-)

I like NB, too, Lin. NM and a couple others are based on beers introduced
to Mexico by German monks or brewers. I like Dos Equis Special Lager, but
it's no great shakes. Most of these have been acquired by the mega-brewer,
Cuauhtémoc Moctezuma Brewery. My fave Mex cerveza is Bohemia, also brewed
by CMB, but it's a bit disconcerting to know CMB also brews Sol, the only
beer I've tossed a whole unopened six-pak, of, and the only beer actually
worse than US canoe beers and even below the much hated --by me-- Corona,
the ultimate crap of beers.

http://en.wikipedia.org/wiki/Cervece...ma#Dos_Equi s

nb

On Apr 12, 10:46*am, "modom (palindrome guy)" >
wrote:
>
> I should have tasted the Georgia chili, but I didn't. *No telling what
> they put in it.
>
If you don't taste the winning entry, how can you find out what the
judges seem to be looking for? Or are the judges different every
time?

In any case, chili still eludes me. I'm sure I have carefully
followed dozens of recipes and haven't come close to the layers of
flavor I like when others make it. There's some basic idea I'm not
grasping .... I need a really simple starting recipe, one that
includes exactly how to treat exactly which chiles, and then guidance
as to how to enhance it from there. -aem

enigma wrote:

> too hoppy?! IPA is *supposed* to be hoppy! hops is the preservative
> that allowed ale to survive shipping.
> granted most Americans want beer that tastes like the grains & hops
> walked through the boil with boots on...
> lee

When we lived in Germany, the "beer man" would even come to your house
to deliver cases of local brew (which was quite a feat when you consider
how they hauled those heavy cases of glass bottles up a LOT of flights
of stairs!) and yet there were still *some* Americans who preferred to
buy Budweiser shipped over from the us. Mind boggling!

On Apr 11, 11:05*pm, Omelet > wrote:
[snip]
> But it's so BITTER!

Is Lone Star the standard you hold against other beers?

The Ranger