Steve Calvin writes:

>Elana Kehole wrote:
>
>> PENMART01 > wrote:
>>
>>
>>>(Elana Keyhole) writes:
>>>Sumwon sed:
>>>
>>>>>PS You're using fresh garlic right?
>>>>
>>>>Hell yes. Only type of garlic I know :-).
>>>
>>>You mean those heads of garlic from the grocer, those are dried... you've
>>>never tasted fresh garlic, prolly never will.
>>
>>
>> Wait. Let me get this straight. The stuff at the grocery store is
>> dried, not fresh?
>>
>> I knew I shouldn't have moved from CA without going to Gilroy...
>
>I don't think that it's dried but it's certainly nothing like fresh
>homegrown, believe me! Two different worlds.

Stupidmarket garlic is definitely dried... same as bagged onions are, in fact
they are labled "dry onions/garlic"... after harvest they're hung out to dry
for about six weeks before being bagged and shipped... by the time they're used
more than half their original water content has dissipated.

Dry garlic and dehydrated garlic are two different animals... nothing wrong
with either in their place... dehydration is the oldest form of food
preservation and if one were to check their own larders they'd soon come to
realize that without dehydrated foods they'd not have very much to eat... I
mean like fer starters yoose dumb *******s eat wheat, corn, and rice products,
all from dry grain, eh? Yoose sprinkle your pizza with dehy pepper flakes but
claim not to eat dehy garlic (yoose lie like a rug) and all the rest of yer
spices are dehydrated, um? Yoose eat dried ham, fish, sausage, and other
assorted dry meat products without any reservations, yoose think dried
tomatoes and aged cheeses are... poifect. Idiots.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:

>>annamariavolpi> writes:
>
>
>>PENMART01 wrote:
>>
>>
>>>© Copyright Barron's Educational Services, Inc. 1995
>>
>>it is amazing when you read the encyclopedia
>
>
> Aint' it though, you filthy stinking unbathed hairy crotched WOP ****.
>
>what's new.... you insulting me? not only is expected (pathetic) but
everyone in this ng knows who you are. a dickless worm that hides behind
the internet anonimity to insult people. who do you think you are
intimidatin you garbage eating man?


> "Life would be devoid of all meaning were it without tribulation."
>

that you have some tribulation is evident to all... do you have problems
with your psycotherapy?

anna maria wrote:

> what's new.... you insulting me? not only is expected (pathetic) but
> everyone in this ng knows who you are. a dickless worm that hides behind
> the internet anonimity to insult people. who do you think you are
> intimidatin you garbage eating man?


I don't like reading Sheldon's obnoxious screed. I also don't want to
see all of your counterattacks (with full quotes of what he posted). I
think you have interesting things to say, so I recommend dropping the
Sheldon obsession. Block his posts, talk about interesting things
instead.

The other alternative is that those of us who have killfiled Sheldon
will be forced to add you as well.




Brian Rodenborn

On Fri, 19 Dec 2003 16:58:01 GMT, Default User
> wrote:


>The other alternative is that those of us who have killfiled Sheldon
>will be forced to add you as well.

I killfile anyone who replies to Sheldon. I do not wish to
see the crap he spews when he is apparently off his medications.

PENMART01 > wrote:

> (Elana Kehoe) writes:
>
> >PENMART01 > wrote:
> >
> >> All Capsicum originated in the new world... yoose ukers have no say...
> >> especially with that garbage (literally) yoose call food.
> >
> >I'm not in the UK, I'm in Ireland.
>
> Worse.. the asshole of the UK!

Wow...were you asleep during geography? Ireland isn't part of the UK,
hasn't been for almost 100 years.
--
It's Tis Herself

Taffy Stoker > wrote:

> On Fri, 19 Dec 2003 16:58:01 GMT, Default User
> > wrote:
>
>
> >The other alternative is that those of us who have killfiled Sheldon
> >will be forced to add you as well.
>
> I killfile anyone who replies to Sheldon. I do not wish to
> see the crap he spews when he is apparently off his medications.

I didn't realize he was a troll, I'll stop with him now.
--
It's Tis Herself

<annamariavulva> squeals :

>PENMART01 wrote:
>>>annamariavolpi> writes:
>>>PENMART01 wrote:
>>>
>>>>© Copyright Barron's Educational Services, Inc. 1995
>>>
>>>it is amazing when you read the encyclopedia
>>
>>Aint' it though, you filthy stinking unbathed hairy crotched WOP ****.
>>
>>what's new<snip>man?

That's what you need, a M A N... a real man, not your greasy, ignorant, dago
dude daddy.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

(Elana Kehole) writes:

>PENMART01 wrote:
>> (Elana Kehoe) writes:
>> >PENMART01 wrote:
>> >
>> >> All Capsicum originated in the new world... yoose ukers have no say...
>> >> especially with that garbage (literally) yoose call food.
>> >
>> >I'm not in the UK, I'm in Ireland.
>>
>> Worse.. the asshole of the UK!
>
>Ireland isn't part of the UK,

Northern Ireland is too part of the UK, the asshole part.... anyways, yoose
Micks wouldn't know from peppers, too friggin' soused to know anything.




---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

SCAB!!!!!!!!!!!!!!!!!!!!!!!!!

PENMART01 wrote:
> (Elana Kehole) writes:
>
>
>>PENMART01 wrote:
>>
>>>(Elana Kehoe) writes:
>>>
>>>>PENMART01 wrote:
>>>>
>>>>
>>>>>All Capsicum originated in the new world... yoose ukers have no say...
>>>>>especially with that garbage (literally) yoose call food.
>>>>
>>>>I'm not in the UK, I'm in Ireland.
>>>
>>>Worse.. the asshole of the UK!
>>
>>Ireland isn't part of the UK,
>
>
> Northern Ireland is too part of the UK, the asshole part.... anyways, yoose
> Micks wouldn't know from peppers, too friggin' soused to know anything.
>
>
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

PENMART01 wrote:

> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

what is your tribulation sheldon baby... lost your virginity in jail?

Default User wrote:

> anna maria wrote:
>
> I don't like reading Sheldon's obnoxious screed. I also don't want to
> see all of your counterattacks (with full quotes of what he posted). I
> think you have interesting things to say, so I recommend dropping the
> Sheldon obsession. Block his posts, talk about interesting things
> instead.
>
> The other alternative is that those of us who have killfiled Sheldon
> will be forced to add you as well.
>
> Brian Rodenborn

ignoring him is not taking anyone anywhere. as somebody said already,
you can advocate ignoring him but that is not going to happen. if you
look at the threads you see that his posts are often at the end of the
line, meaning that less people answers to him. but you will always find
a bunch that condones him and perpetuates his posts. so unless you
killfile half of the ng you will keep on stepping in his posts anyway.
he is here to stay. and to tell you the truth is a loosing situation in
both ways. i feel bad to react and i also feel bad not saying anything
at his racist hateful posts. regarding killfile, i don't even know if
nescape has one.

ciao, anna maria

<annamariavulva-cheesey> writes:
>
> and to tell you the truth is a loosing situation in
>both ways. i feel bad to react and i also feel bad not saying anything
>at his racist hateful posts. regarding killfile, i don't even know if
>nescape has one.

So what that "nescape" has filter capability, you're far to stupid to avail
yourself, "LOOSER"!

Ahahahahahahahahahahahahaha. . . .


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Elana Kehoe > wrote:
>2. Add beef, stirring frequently with a wooden spoon till meat changes
>color but does not brown.
> [Avoid browning beef at beginning---let change color over medium
>heat.]

Uh, why?

The only point of searing is browning, as the meat will
cook through when simmering later. Why slow it down with
this extra step?

>5. Add 1-1/2 cans (ONLY) of the broth and stir till liquid is
>well-blended. Add salt and pepper. Bring to a boil, stirring
>occasionally. Reduce heat; simmer, partially covered, over low heat,
>1-1/2 hours. Stir occasionally. Add remaining broth; cook 30 minutes
>longer, or until meat is almost falling apart.

I also don't understand splitting the broth. Is it so
the later addition can cool the cooking down? So you can
decide how much to add for texture?

>refrigerate overnight to ripen flavor.

Reminds me. I still have some great spaghetti sauce
I made the other day. I think I'll eat that while I'm
cooking this. It'll confuse the hell out of my tastebuds,
but nobody said cooking was pretty. I'll have it with ziti
so I can use a smaller pot for the pasta while my pentola
is up to its gunwhales in chili.

>7. Reheat chili in top part of double boiler placed over boiling water
>[or in
> microwave].

Lather, rinse, repeat.

--Blair
"It's why they make 6-quart stockpots."

PENMART01 wrote:

>
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

what is your tribulation sheldon baby tell mommy ... your wife left you
for a better man?....

Blair P. Houghton > wrote:

> Elana Kehoe > wrote:
> >2. Add beef, stirring frequently with a wooden spoon till meat changes
> >color but does not brown.
> > [Avoid browning beef at beginning---let change color over medium
> >heat.]
>
> Uh, why?
>
> The only point of searing is browning, as the meat will
> cook through when simmering later. Why slow it down with
> this extra step?

Again, this recipe has been around since I was about 4. I have no idea.
Maybe to bring out some liquid for the flour mixture to blend with (even
if you do add the broth right after).

> >5. Add 1-1/2 cans (ONLY) of the broth and stir till liquid is
> >well-blended. Add salt and pepper. Bring to a boil, stirring
> >occasionally. Reduce heat; simmer, partially covered, over low heat,
> >1-1/2 hours. Stir occasionally. Add remaining broth; cook 30 minutes
> >longer, or until meat is almost falling apart.
>
> I also don't understand splitting the broth. Is it so
> the later addition can cool the cooking down? So you can
> decide how much to add for texture?

It gets pretty thick. Adding this last bit loosens it nicely.

I don't know the why's...just that I love this stuff. Without a ton of
cumin :-)
--
It's Tis Herself

Elana Kehoe > wrote:
>The title of the chili is Real Texas Chili...and it is, I guess. I've
>been having it my whole life. Looks like it's from Good Housekeeping or
>something in the early 70's. No beans, no tomatoes. Just...meat. Yum.

And it looks like it got around a bit. Lots of people seem
to have plagiarized it:

http://www.souprecipe.com/az/rltxschl.asp
http://www.foodnetwork.com/food/reci..._16941,00.html

Including, allegedly, one NY Times food editor Craig
Claiborne:

http://www.recipegoldmine.com/chili/chili12.html

although his name is more reasonably tied to this
one:

http://existentialmoo.com/yum/archives/004143.php

which looks like something an NYT food editor would
cook ("masa harina? suet! get otta mah kitchen, yew
carpet-baggin' varmint!" the camp cook called after the
NYT food editor's rapidly retreating backside).

So I don't suppose he's the original source of your recipe.

Good Housekeeping sounds about reasonable, considering
the wide dispersion.

The Food Network one is the most interesting of the
plagiarisms, because it seems like it may have been
modified by careful experience, yet it retains many of the
common quirks, oddly specifying the size and number of the
cans of beef broth or the stilted worry about coating the
meat (just before dumping in all that broth and stewing
and stirring for two hours...)

And yet, curiously, Claiborne's recipe includes that
similar blurb about letting the spices sit on the meat
for too few minutes early in the process. Can't make a
bit of difference to the result.

It's like looking at an x-ray of someone's nose and
finding an appendigial elephant's trunk under the skin.
Sets you to wondering at the taxonomy prior to him, and
how far back you'll find the common ancestry among all
of them.

There are lots of recipes online for "Real Texas Chili",
and most of them are unique and not even Texas chili,
much less real Texas chili. But this one certainly has
become something of a theme, and I would bet that you've
posted about as close to a canonical version as there is.

--Blair
"Hope it tastes good."

Blair P. Houghton > wrote:

> And it looks like it got around a bit. Lots of people seem
> to have plagiarized it:

Wow...you did some work there :-). But thanks for the geneaology :-).
--
It's Tis Herself

On Thu, 18 Dec 2003 17:38:44 GMT, "Jack Schidt®"
> wrote:

>
>"David Wright" > wrote in message
.. .
>> On Thu, 18 Dec 2003 14:04:03 +0000, (Elana Kehoe) wrote:
>>
>> >US chili
>> >powder is a blend, where the chili powder here is not...it's just ground
>> >chilis.
>>
>> In my part of the US, I think of chili powder as the mix, designed for
>> 'chili con carne', and ground chile as the straight stuff. I have both
>> green and red ground chile in the freezer right now.
>>
>> Maybe I'm a spice snob, but I have the same disdain for commercial
>> chili powder that I have for commercial curry powder. Rather do my own
>> mixes.
>>
>> David
>
>Yes, you are a snob. But a likeable one.
>
>Jack Snobbery
>
he's probably too young to be lazy.

your pal,
blake

On Fri, 19 Dec 2003 07:18:07 GMT, "Paul M. Cook©®"
> wrote:

>Yowza! That's a lot of cumin! But you'd be amazed at just how good sour
>cream is for evening it all out. And cheese too.
>
>Paul
>
might try some raw diced onions on the top, too.

your pal,
blake

>"Elana Kehoe" > wrote in message
...
>> So I figured out why my chili last week was so...powerful. US chili
>> powder is a blend, where the chili powder here is not...it's just ground
>> chilis.
>>
>> Today, I am making chili again (the last batch was inedible, but it kept
>> the cats out of the trash), but now it seems like there's too darn much
>> cumin in the mix.
>>
>> The chili powder recipe I used was from
>> http://webpages.charter.net/budnscoot/CA3.htm, and it calls for 2 T of
>> cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili
>> recipe calls for 2t of cumin. Is this just going to overpower anything
>> else in the recipe? The chili powder and the cumin are the two biggest
>> amounts of spice (actually, the only spice, save for 2t of garlic).
>> --
>> It's Tis Herself
>

On Thu, 18 Dec 2003, (Elana Kehoe) wrote:
> Chili powder in the US is always a blend. In Ireland and the UK, it is
> pure ground chilis.

Not necessarily. The Schwartz "Hot chili powder" I've got lists ground
chilies, cumin and oregano as its ingredients. Ceyanne pepper is usually
just ground chili.

Andreas.