My wife is going to cook a pot of chili to go with our dismal rainy weather.

My friend is coming for a visit from LV, and bringing some boudin and
andouille he bought in LA. The real deal. He will make a pot of real Cajun
gumbo tomorrow, and we'll probably snack on that for the rest of the
weekend. Too bad wifey is on that GHB diet, but I will eat her portion of
the boudin.

Steve

Michael "Dog3" wrote:

> "Steve B" >
> : in rec.food.cooking
>
>> My wife is going to cook a pot of chili to go with our dismal rainy
>> weather.
>>
>> My friend is coming for a visit from LV, and bringing some boudin and
>> andouille he bought in LA. The real deal. He will make a pot of
>> real Cajun gumbo tomorrow, and we'll probably snack on that for the
>> rest of the weekend. Too bad wifey is on that GHB diet, but I will
>> eat her portion of the boudin.
>
> Tonight I'm making beef stew from left over pot roast. It's been
> gloomy and rainy here for days. Comfort food weather.
>


That's exactly what I'm in the process of making...

Last weekend it was a big bunch of ham + bean soup...the week before it was
gumbo.

For Super Bowl the corner bar is having a chili cook-off, I'm thinking of
something along the lines of a duck and andouille sausage chili. First
prize is a hundred buck bar tab, it won't hurt to try...

;-)


--
Best
Greg

"Gregory Morrow" > wrote in message
m...
> Michael "Dog3" wrote:
>
>> "Steve B" >
>> : in rec.food.cooking
>>
>>> My wife is going to cook a pot of chili to go with our dismal rainy
>>> weather.
>>>
>>> My friend is coming for a visit from LV, and bringing some boudin and
>>> andouille he bought in LA. The real deal. He will make a pot of
>>> real Cajun gumbo tomorrow, and we'll probably snack on that for the
>>> rest of the weekend. Too bad wifey is on that GHB diet, but I will
>>> eat her portion of the boudin.
>>
>> Tonight I'm making beef stew from left over pot roast. It's been
>> gloomy and rainy here for days. Comfort food weather.
>>
>
>
> That's exactly what I'm in the process of making...
>
> Last weekend it was a big bunch of ham + bean soup...the week before it
> was
> gumbo.
>
> For Super Bowl the corner bar is having a chili cook-off, I'm thinking of
> something along the lines of a duck and andouille sausage chili. First
> prize is a hundred buck bar tab, it won't hurt to try...
>
> ;-)
>
>
> --
> Best
> Greg

Sounds so out of the box thinking that it just might get their attention.

Steve

Steve B wrote:

> "Gregory Morrow" > wrote in message
> m...
>> Michael "Dog3" wrote:
>>
>>> "Steve B" >
>>> : in rec.food.cooking
>>>
>>>> My wife is going to cook a pot of chili to go with our dismal rainy
>>>> weather.
>>>>
>>>> My friend is coming for a visit from LV, and bringing some boudin
>>>> and andouille he bought in LA. The real deal. He will make a pot
>>>> of real Cajun gumbo tomorrow, and we'll probably snack on that for
>>>> the rest of the weekend. Too bad wifey is on that GHB diet, but I
>>>> will eat her portion of the boudin.
>>>
>>> Tonight I'm making beef stew from left over pot roast. It's been
>>> gloomy and rainy here for days. Comfort food weather.
>>>
>>
>>
>> That's exactly what I'm in the process of making...
>>
>> Last weekend it was a big bunch of ham + bean soup...the week before
>> it was
>> gumbo.
>>
>> For Super Bowl the corner bar is having a chili cook-off, I'm
>> thinking of something along the lines of a duck and andouille
>> sausage chili. First prize is a hundred buck bar tab, it won't hurt
>> to try...
>>
>> ;-)
>>
>>
>> --
>> Best
>> Greg
>
> Sounds so out of the box thinking that it just might get their
> attention.


Yeah, that's what I'm thinkin' - and hopin'!...in these chili contests the
standard mystery meat concoctions with ever-hotter hot sauce piled on are
pretty much the norm.

IIRC somebody last year made a *seafood* chili, it was liked I guess but not
enough to win. A seafood chili is a bit too "out there" for many folks I
guess...in the main peeps like "dark and rich" for chili, the duck and
andouille might fit the bill nicely.


--
Best
Greg

On 22 Jan 2010 16:36:19 GMT, "Michael \"Dog3\""
> wrote:

>"Steve B" >
: in rec.food.cooking
>
>> My wife is going to cook a pot of chili to go with our dismal rainy
>> weather.
>>
>> My friend is coming for a visit from LV, and bringing some boudin and
>> andouille he bought in LA. The real deal. He will make a pot of real
>> Cajun gumbo tomorrow, and we'll probably snack on that for the rest of
>> the weekend. Too bad wifey is on that GHB diet, but I will eat her
>> portion of the boudin.
>
>Tonight I'm making beef stew from left over pot roast. It's been gloomy
>and rainy here for days. Comfort food weather.
>

Wouldn't that mean simply cutting the pot roast into chunks and
reheating... all the veggies should have already been in the pot.

For yesterday's dinner I braised four thick center cut pork chops in
tomato sauce till falling off the bone tender, second time in two
weeks, but this time instead of yellow rice with black beans I served
it with ziti. Got half left for tonight but think it'll keep another
day so I'll have a big salad tonight.

In article >,
"Michael \"Dog3\"" > wrote:

> "Steve B" >
> : in rec.food.cooking
>
> > My wife is going to cook a pot of chili to go with our dismal rainy
> > weather.
> >
> > My friend is coming for a visit from LV, and bringing some boudin and
> > andouille he bought in LA. The real deal. He will make a pot of real
> > Cajun gumbo tomorrow, and we'll probably snack on that for the rest of
> > the weekend. Too bad wifey is on that GHB diet, but I will eat her
> > portion of the boudin.
>
> Tonight I'm making beef stew from left over pot roast. It's been gloomy
> and rainy here for days. Comfort food weather.
>
> Michael

Same for here. It got me thinking about braised pork and french dip
sandwiches made from same. Yesterday I found some pork loin on sale so I
fulfilled my fantasy. I browned the roast in some trimmed pig fat. Added
a sofritto of onions, carrots, garlic, and parsley. Then some rosemary,
bay, and sage and added a bit of flour and cooked it a bit. I then added
some madeira and a blend of beef and chicken base in water. And finally
a spoonful each of tomato paste and spicy brown mustard. After simmering
for an hour and a half it was done to a turn. Tender but not dried out.
Today's french dip was perfect and I'll be repeating dinner again to
night. Despite my complaints the rain is much needed here in California.

D.M.