I just heard a restaurant owner make a strange comment on You Gotta Eat
Here. The guy was showing the show's host how he makes chili. He used
20 pounds of ground beef, salt, pepper and a bunch of herbs and spices.
There were no beans, no chilis and no tomato. As the owner/cook
explained "I hate vegetables".

The chili was served in a bowl with bread, also on top of fries or
spaghetti. I have been to a number of restaurants that have been
featured in this show and thoroughly enjoyed them, but this place does
not appeal at all.

On 2017-03-18 4:39 PM, Dave Smith wrote:
> I just heard a restaurant owner make a strange comment on You Gotta Eat
> Here. The guy was showing the show's host how he makes chili. He used
> 20 pounds of ground beef, salt, pepper and a bunch of herbs and spices.
> There were no beans, no chilis and no tomato. As the owner/cook
> explained "I hate vegetables".
>
> The chili was served in a bowl with bread, also on top of fries or
> spaghetti. I have been to a number of restaurants that have been
> featured in this show and thoroughly enjoyed them, but this place does
> not appeal at all.

Well those places are hardly "fine dining"!

On Sat, 18 Mar 2017 18:39:28 -0400, Dave Smith
> wrote:

>I just heard a restaurant owner make a strange comment on You Gotta Eat
>Here. The guy was showing the show's host how he makes chili. He used
>20 pounds of ground beef, salt, pepper and a bunch of herbs and spices.
>There were no beans, no chilis and no tomato. As the owner/cook
>explained "I hate vegetables".
>
>The chili was served in a bowl with bread, also on top of fries or
>spaghetti. I have been to a number of restaurants that have been
>featured in this show and thoroughly enjoyed them, but this place does
>not appeal at all.

I'd never trust a chef who doesn't like vegetables. That's even worse
than a chef who doesn't like wine or offal. People with immature taste
buds can't be chefs.

On 2017-03-18 6:50 PM, graham wrote:
> On 2017-03-18 4:39 PM, Dave Smith wrote:
>> I just heard a restaurant owner make a strange comment on You Gotta Eat
>> Here. The guy was showing the show's host how he makes chili. He used
>> 20 pounds of ground beef, salt, pepper and a bunch of herbs and spices.
>> There were no beans, no chilis and no tomato. As the owner/cook
>> explained "I hate vegetables".
>>
>> The chili was served in a bowl with bread, also on top of fries or
>> spaghetti. I have been to a number of restaurants that have been
>> featured in this show and thoroughly enjoyed them, but this place does
>> not appeal at all.
>
> Well those places are hardly "fine dining"!

Perhaps not fine dining, but a few that I have been to had excellent
food. One of them had been my favourite almost local restaurant long
before it was featured on the show.

On 2017-03-18 6:58 PM, Bruce wrote:
> On Sat, 18 Mar 2017 18:39:28 -0400, Dave Smith

>> The chili was served in a bowl with bread, also on top of fries or
>> spaghetti. I have been to a number of restaurants that have been
>> featured in this show and thoroughly enjoyed them, but this place does
>> not appeal at all.
>
> I'd never trust a chef who doesn't like vegetables. That's even worse
> than a chef who doesn't like wine or offal. People with immature taste
> buds can't be chefs.


You got it. I like most vegetables and include them in my meals. I
don't know how someone who doesn't like vegetables can be a cooking
professional. I have a nephew who had foresaken a career in hotel
management (his university major) to be a waiter. He doesn't like wine,
coffee or fish. I don't know how you can make it in that business with
taste (or lack thereof) like that.

On Sat, 18 Mar 2017 19:27:47 -0400, Dave Smith
> wrote:

>On 2017-03-18 6:58 PM, Bruce wrote:
>> On Sat, 18 Mar 2017 18:39:28 -0400, Dave Smith
>
>>> The chili was served in a bowl with bread, also on top of fries or
>>> spaghetti. I have been to a number of restaurants that have been
>>> featured in this show and thoroughly enjoyed them, but this place does
>>> not appeal at all.
>>
>> I'd never trust a chef who doesn't like vegetables. That's even worse
>> than a chef who doesn't like wine or offal. People with immature taste
>> buds can't be chefs.
>
>
>You got it. I like most vegetables and include them in my meals. I
>don't know how someone who doesn't like vegetables can be a cooking
>professional. I have a nephew who had foresaken a career in hotel
>management (his university major) to be a waiter. He doesn't like wine,
>coffee or fish. I don't know how you can make it in that business with
>taste (or lack thereof) like that.

Yes, fish is another one.

On 3/18/2017 7:27 PM, Dave Smith wrote:

>
> You got it. I like most vegetables and include them in my meals. I
> don't know how someone who doesn't like vegetables can be a cooking
> professional. I have a nephew who had foresaken a career in hotel
> management (his university major) to be a waiter. He doesn't like wine,
> coffee or fish. I don't know how you can make it in that business with
> taste (or lack thereof) like that.
>

I agree on the cooking professional, but for waitstaff, matters little.
Even if you never touched a drop of wine you can know to recommend the
Chianti with red sauce pasta. Oh, yes, the $32 sea bass is fresh, it
just came in today.

On Sat, 18 Mar 2017 20:15:42 -0400, Ed Pawlowski > wrote:

>On 3/18/2017 7:27 PM, Dave Smith wrote:
>
>>
>> You got it. I like most vegetables and include them in my meals. I
>> don't know how someone who doesn't like vegetables can be a cooking
>> professional. I have a nephew who had foresaken a career in hotel
>> management (his university major) to be a waiter. He doesn't like wine,
>> coffee or fish. I don't know how you can make it in that business with
>> taste (or lack thereof) like that.
>>
>
>I agree on the cooking professional, but for waitstaff, matters little.
>Even if you never touched a drop of wine you can know to recommend the
>Chianti with red sauce pasta. Oh, yes, the $32 sea bass is fresh, it
>just came in today.

Waitstaff aren't cooking professionals.

On 2017-03-18 8:17 PM, Bruce wrote:
> On Sat, 18 Mar 2017 20:15:42 -0400, Ed Pawlowski > wrote:
>
>> On 3/18/2017 7:27 PM, Dave Smith wrote:

>>
>> I agree on the cooking professional, but for waitstaff, matters little.
>> Even if you never touched a drop of wine you can know to recommend the
>> Chianti with red sauce pasta. Oh, yes, the $32 sea bass is fresh, it
>> just came in today.
>
> Waitstaff aren't cooking professionals.
>


Sometimes they are. While many people here have been quite vocal about
the need to tip generously for the poor underpaid servers, the fact is
that lots of them are doing it because they make better money waiting on
tables than they would in the professions they trained and went to
school for. The nephew went to university to learn about hotel
management and went back to waiting because he made so much more money.
A great niece studied culinary arts here and in France. She has been a
chef in a number of restaurants and even had a gig on a cooking channel
show, but she went back to waitressing for the money.

On Sat 18 Mar 2017 03:39:28p, Dave Smith told us...

> I just heard a restaurant owner make a strange comment on You
> Gotta Eat Here. The guy was showing the show's host how he makes
> chili. He used 20 pounds of ground beef, salt, pepper and a bunch
> of herbs and spices. There were no beans, no chilis and no tomato.
> As the owner/cook explained "I hate vegetables".
>
> The chili was served in a bowl with bread, also on top of fries
> or spaghetti. I have been to a number of restaurants that have
> been featured in this show and thoroughly enjoyed them, but this
> place does not appeal at all.

Actually, part of this does make sense, Dave. In Texas, most people to
not add beans. Salt and pepper, yes, but rarely "herbs", although
various fresh and dried chilies are the basis for the flavor. Tomato
products are not often used either. Often known in the Southwest as a
"bowl of red" and often served with cornbread.

On Sat, 18 Mar 2017 20:23:59 -0400, Dave Smith
> wrote:

>On 2017-03-18 8:17 PM, Bruce wrote:
>> On Sat, 18 Mar 2017 20:15:42 -0400, Ed Pawlowski > wrote:
>>
>>> On 3/18/2017 7:27 PM, Dave Smith wrote:
>
>>>
>>> I agree on the cooking professional, but for waitstaff, matters little.
>>> Even if you never touched a drop of wine you can know to recommend the
>>> Chianti with red sauce pasta. Oh, yes, the $32 sea bass is fresh, it
>>> just came in today.
>>
>> Waitstaff aren't cooking professionals.
>>
>
>
>Sometimes they are. While many people here have been quite vocal about
>the need to tip generously for the poor underpaid servers, the fact is
>that lots of them are doing it because they make better money waiting on
>tables than they would in the professions they trained and went to
>school for.

They can also be concert pianists or brain surgeons, but the point is
that waitstaff don't cook, so the quality of their taste buds doesn't
matter the way it does for chefs.

On Saturday, March 18, 2017 at 12:39:27 PM UTC-10, Dave Smith wrote:
> I just heard a restaurant owner make a strange comment on You Gotta Eat
> Here. The guy was showing the show's host how he makes chili. He used
> 20 pounds of ground beef, salt, pepper and a bunch of herbs and spices.
> There were no beans, no chilis and no tomato. As the owner/cook
> explained "I hate vegetables".
>
> The chili was served in a bowl with bread, also on top of fries or
> spaghetti. I have been to a number of restaurants that have been
> featured in this show and thoroughly enjoyed them, but this place does
> not appeal at all.

I cannot imagine chili con carne without chiles. Using fine Korean chili powder makes a deeply red, wonderfully rich, and smooth, chili. My guess is that a chili made this way, with a minimum of spices/ingredients is more authentic to the origins of chili con carne - meat cooked with chile peppers.

On Saturday, March 18, 2017 at 6:39:27 PM UTC-4, Dave Smith wrote:
> I just heard a restaurant owner make a strange comment on You Gotta Eat
> Here. The guy was showing the show's host how he makes chili. He used
> 20 pounds of ground beef, salt, pepper and a bunch of herbs and spices.
> There were no beans, no chilis and no tomato. As the owner/cook
> explained "I hate vegetables".

I'm hoping one of the spices was chili powder.

My first husband had this book:

<http://www.goodreads.com/book/show/2896568-the-impoverished-students-book-of-cookery-drinkery-housekeepery>

IIRC, its chili recipe had no tomatoes; all of the "red" was provided by
chili powder.

I wouldn't trust a cook who doesn't like vegetables.

Cindy Hamilton

On 2017-03-19 7:39 AM, Cindy Hamilton wrote:
> On Saturday, March 18, 2017 at 6:39:27 PM UTC-4, Dave Smith wrote:
>> I just heard a restaurant owner make a strange comment on You Gotta Eat
>> Here. The guy was showing the show's host how he makes chili. He used
>> 20 pounds of ground beef, salt, pepper and a bunch of herbs and spices.
>> There were no beans, no chilis and no tomato. As the owner/cook
>> explained "I hate vegetables".
>
> I'm hoping one of the spices was chili powder.

To be honest, I don't think it was. I remember him adding salt, pepper,
garlic powder, onion powder and paprika. That was about the point where
he said he hates vegetables.

On 3/19/2017 7:39 AM, Cindy Hamilton wrote:
> On Saturday, March 18, 2017 at 6:39:27 PM UTC-4, Dave Smith wrote:
>> I just heard a restaurant owner make a strange comment on You Gotta Eat
>> Here. The guy was showing the show's host how he makes chili. He used
>> 20 pounds of ground beef, salt, pepper and a bunch of herbs and spices.
>> There were no beans, no chilis and no tomato. As the owner/cook
>> explained "I hate vegetables".
>
> I'm hoping one of the spices was chili powder.
>
> My first husband had this book:
>
> <http://www.goodreads.com/book/show/2896568-the-impoverished-students-book-of-cookery-drinkery-housekeepery>
>
> IIRC, its chili recipe had no tomatoes; all of the "red" was provided by
> chili powder.
>
> I wouldn't trust a cook who doesn't like vegetables.

That's a heck of an important category for a cook to reject. Seems like
you'd be in the wrong profession. Maybe he is a restaurant owner who
has cooks to fill out the menu.

Of course, chili purists don't want any tomatoes or beans in their
chili anyway.

nancy

On Sunday, March 19, 2017 at 9:19:49 AM UTC-4, Dave Smith wrote:
> On 2017-03-19 7:39 AM, Cindy Hamilton wrote:
> > On Saturday, March 18, 2017 at 6:39:27 PM UTC-4, Dave Smith wrote:
> >> I just heard a restaurant owner make a strange comment on You Gotta Eat
> >> Here. The guy was showing the show's host how he makes chili. He used
> >> 20 pounds of ground beef, salt, pepper and a bunch of herbs and spices.
> >> There were no beans, no chilis and no tomato. As the owner/cook
> >> explained "I hate vegetables".
> >
> > I'm hoping one of the spices was chili powder.
>
> To be honest, I don't think it was. I remember him adding salt, pepper,
> garlic powder, onion powder and paprika. That was about the point where
> he said he hates vegetables.

That's not chili. Even a damnyankee like me knows that.

Can you recall which episode it was? I'd like to try to view it.

Thanks,

Cindy Hamilton

On 2017-03-19 10:59 AM, Cindy Hamilton wrote:
> On Sunday, March 19, 2017 at 9:19:49 AM UTC-4, Dave Smith wrote:
>> On 2017-03-19 7:39 AM, Cindy Hamilton wrote:
>>> On Saturday, March 18, 2017 at 6:39:27 PM UTC-4, Dave Smith wrote:
>>>> I just heard a restaurant owner make a strange comment on You Gotta Eat
>>>> Here. The guy was showing the show's host how he makes chili. He used
>>>> 20 pounds of ground beef, salt, pepper and a bunch of herbs and spices.
>>>> There were no beans, no chilis and no tomato. As the owner/cook
>>>> explained "I hate vegetables".
>>>
>>> I'm hoping one of the spices was chili powder.
>>
>> To be honest, I don't think it was. I remember him adding salt, pepper,
>> garlic powder, onion powder and paprika. That was about the point where
>> he said he hates vegetables.
>
> That's not chili. Even a damnyankee like me knows that.
>
> Can you recall which episode it was? I'd like to try to view it.
>

It's a food network (Canada) show so it is likely to be repeated a
couple times this week. I will pay closer attention.

On Sun, 19 Mar 2017 10:20:44 -0400, Nancy Young
> wrote:

>On 3/19/2017 7:39 AM, Cindy Hamilton wrote:
>>
>> I'm hoping one of the spices was chili powder.
>>
>> My first husband had this book:
>>
>> <http://www.goodreads.com/book/show/2896568-the-impoverished-students-book-of-cookery-drinkery-housekeepery>
>>
>> IIRC, its chili recipe had no tomatoes; all of the "red" was provided by
>> chili powder.
>>
>> I wouldn't trust a cook who doesn't like vegetables.
>
>That's a heck of an important category for a cook to reject. Seems like
>you'd be in the wrong profession.

Yes, I can imagine a dinner without meat or a dinner without carb,
but not without vegetables.

On Sunday, March 19, 2017 at 2:15:35 PM UTC-4, Bruce wrote:
> On Sun, 19 Mar 2017 10:20:44 -0400, Nancy Young
> > wrote:
>
> >On 3/19/2017 7:39 AM, Cindy Hamilton wrote:
> >>
> >> I'm hoping one of the spices was chili powder.
> >>
> >> My first husband had this book:
> >>
> >> <http://www.goodreads.com/book/show/2896568-the-impoverished-students-book-of-cookery-drinkery-housekeepery>
> >>
> >> IIRC, its chili recipe had no tomatoes; all of the "red" was provided by
> >> chili powder.
> >>
> >> I wouldn't trust a cook who doesn't like vegetables.
> >
> >That's a heck of an important category for a cook to reject. Seems like
> >you'd be in the wrong profession.
>
> Yes, I can imagine a dinner without meat or a dinner without carb,
> but not without vegetables.

Oh, I can imagine a dinner without veg, but it's pretty
unusual for me to eat that way. I find a lunch or dinner
without vegetables to be pretty unsatisfying.

Cindy Hamilton

On Sun, 19 Mar 2017 12:07:36 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, March 19, 2017 at 2:15:35 PM UTC-4, Bruce wrote:
>> On Sun, 19 Mar 2017 10:20:44 -0400, Nancy Young
>> > wrote:
>>
>> >On 3/19/2017 7:39 AM, Cindy Hamilton wrote:
>> >>
>> >> I'm hoping one of the spices was chili powder.
>> >>
>> >> My first husband had this book:
>> >>
>> >> <http://www.goodreads.com/book/show/2896568-the-impoverished-students-book-of-cookery-drinkery-housekeepery>
>> >>
>> >> IIRC, its chili recipe had no tomatoes; all of the "red" was provided by
>> >> chili powder.
>> >>
>> >> I wouldn't trust a cook who doesn't like vegetables.
>> >
>> >That's a heck of an important category for a cook to reject. Seems like
>> >you'd be in the wrong profession.
>>
>> Yes, I can imagine a dinner without meat or a dinner without carb,
>> but not without vegetables.
>
>Oh, I can imagine a dinner without veg, but it's pretty
>unusual for me to eat that way. I find a lunch or dinner
>without vegetables to be pretty unsatisfying.

I can also imagine not eating anything at all.

On 3/19/2017 2:15 PM, Bruce wrote:
> On Sun, 19 Mar 2017 10:20:44 -0400, Nancy Young
> > wrote:
>
>> On 3/19/2017 7:39 AM, Cindy Hamilton wrote:

>>> I wouldn't trust a cook who doesn't like vegetables.
>>
>> That's a heck of an important category for a cook to reject. Seems like
>> you'd be in the wrong profession.
>
> Yes, I can imagine a dinner without meat or a dinner without carb,
> but not without vegetables.

I can understand why people might not eat meat for a variety of
reasons but it's hard to wrap my head around people not liking any
vegetables ... and going into the restaurant business.

nancy

On 2017-03-19 2:15 PM, Bruce wrote:

>>> I wouldn't trust a cook who doesn't like vegetables.
>>
>> That's a heck of an important category for a cook to reject. Seems like
>> you'd be in the wrong profession.
>
> Yes, I can imagine a dinner without meat or a dinner without carb,
> but not without vegetables.

That's why I though it was so peculiar that a restaurant owner/cook to
say he hates vegetables. It was also surprising that a place like that
was featured on You Gotta Eat Here, a show that I think has enough
credibility that I have gone out of my way to eat in some of the
featured restaurants and they have all been great. From what I saw on
this show, it would be a hard sell fro me.

On Sat, 18 Mar 2017 18:39:28 -0400, Dave Smith
> wrote:

> I just heard a restaurant owner make a strange comment on You Gotta Eat
> Here. The guy was showing the show's host how he makes chili. He used
> 20 pounds of ground beef, salt, pepper and a bunch of herbs and spices.
> There were no beans, no chilis and no tomato. As the owner/cook
> explained "I hate vegetables".
>
> The chili was served in a bowl with bread, also on top of fries or
> spaghetti. I have been to a number of restaurants that have been
> featured in this show and thoroughly enjoyed them, but this place does
> not appeal at all.

How do you make chili without any chilies? He needs to rename his
glop.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 18 Mar 2017 18:39:28 -0400, Dave Smith wrote:

> I just heard a restaurant owner make a strange comment on You Gotta Eat
> Here. The guy was showing the show's host how he makes chili. He used
> 20 pounds of ground beef, salt, pepper and a bunch of herbs and spices.
> There were no beans, no chilis and no tomato. As the owner/cook
> explained "I hate vegetables".
>
> The chili was served in a bowl with bread, also on top of fries or
> spaghetti. I have been to a number of restaurants that have been
> featured in this show and thoroughly enjoyed them, but this place does
> not appeal at all.

What restaurant and episode was this? I'm very familiar with this show
and the only show I recall where they've ever made chilli was when
they visited Elgin Street Cafe in Ottawa. They use beans, chili
powder, and tomato sauce in their chilli. They also serve it all the
ways you mentioned and the guy never says anything about "hating
vegetables". You can see the episode he

http://www.foodnetwork.ca/shows/you-...?v=64716867804

On 2017-03-20 2:01 PM, Ron S. wrote:
> On Sat, 18 Mar 2017 18:39:28 -0400, Dave Smith wrote:

>> The chili was served in a bowl with bread, also on top of fries or
>> spaghetti. I have been to a number of restaurants that have been
>> featured in this show and thoroughly enjoyed them, but this place does
>> not appeal at all.
>
> What restaurant and episode was this? I'm very familiar with this show
> and the only show I recall where they've ever made chilli was when
> they visited Elgin Street Cafe in Ottawa. They use beans, chili
> powder, and tomato sauce in their chilli. They also serve it all the
> ways you mentioned and the guy never says anything about "hating
> vegetables". You can see the episode he
>
> http://www.foodnetwork.ca/shows/you-...?v=64716867804
>


I only had to watch the first minute of that to know it was a different
episode because he added beans to the chili.

On Mon, 20 Mar 2017 15:29:23 -0400, Dave Smith wrote:

> On 2017-03-20 2:01 PM, Ron S. wrote:
>> On Sat, 18 Mar 2017 18:39:28 -0400, Dave Smith wrote:
>
>>> The chili was served in a bowl with bread, also on top of fries or
>>> spaghetti. I have been to a number of restaurants that have been
>>> featured in this show and thoroughly enjoyed them, but this place does
>>> not appeal at all.
>>
>> What restaurant and episode was this? I'm very familiar with this show
>> and the only show I recall where they've ever made chilli was when
>> they visited Elgin Street Cafe in Ottawa. They use beans, chili
>> powder, and tomato sauce in their chilli. They also serve it all the
>> ways you mentioned and the guy never says anything about "hating
>> vegetables". You can see the episode he
>>
>> http://www.foodnetwork.ca/shows/you-...?v=64716867804
>
> I only had to watch the first minute of that to know it was a different
> episode because he added beans to the chili.

All the episodes are online. I checked the two episodes that aired
right before you posted this and neither of those episodes made
chilli. So this mysterious restaurant, chilli, and episode all seem to
be enigmas of sorts. Since you said you would never go to this
restaurant, you must at least remember the name of it, yes?

On 2017-03-20 4:35 PM, Ron S. wrote:

>> I only had to watch the first minute of that to know it was a different
>> episode because he added beans to the chili.
>
> All the episodes are online. I checked the two episodes that aired
> right before you posted this and neither of those episodes made
> chilli. So this mysterious restaurant, chilli, and episode all seem to
> be enigmas of sorts. Since you said you would never go to this
> restaurant, you must at least remember the name of it, yes?

I was doing something else when it was one and wasn't paying much
attention. I paid even less attention to the episode when he made the
comment about hating vegetables. There was no need to learn the name of
a restaurant that had such unappetizing fare like that chili/pasta sauce
concoction.

As I said, I have been to a number of the featured restaurants and
enjoyed them. I was surprised that a place like that made it on the show.

On 2017-03-20 4:35 PM, Ron S. wrote:
> On Mon, 20 Mar 2017 15:29:23 -0400, Dave Smith wrote:
>
>> On 2017-03-20 2:01 PM, Ron S. wrote:
>>> On Sat, 18 Mar 2017 18:39:28 -0400, Dave Smith wrote:
>>
>>>> The chili was served in a bowl with bread, also on top of fries or
>>>> spaghetti. I have been to a number of restaurants that have been
>>>> featured in this show and thoroughly enjoyed them, but this place does
>>>> not appeal at all.
>>>
>>> What restaurant and episode was this? I'm very familiar with this show
>>> and the only show I recall where they've ever made chilli was when
>>> they visited Elgin Street Cafe in Ottawa. They use beans, chili
>>> powder, and tomato sauce in their chilli. They also serve it all the
>>> ways you mentioned and the guy never says anything about "hating
>>> vegetables". You can see the episode he
>>>
>>> http://www.foodnetwork.ca/shows/you-...?v=64716867804
>>
>> I only had to watch the first minute of that to know it was a different
>> episode because he added beans to the chili.
>
> All the episodes are online. I checked the two episodes that aired
> right before you posted this and neither of those episodes made
> chilli. So this mysterious restaurant, chilli, and episode all seem to
> be enigmas of sorts. Since you said you would never go to this
> restaurant, you must at least remember the name of it, yes?


Try this one:
http://www.foodnetwork.ca/shows/you-...?v=64726083799

it is the res top in Winnipeg. The "chili" is 20 pounds of ground meat,
chili powder, salt pepper, garlic powder, paprika and a little bit of
cinnamon.

The I hate vegetables comment is made about 4 minutes into the show.

>

On Monday, March 20, 2017 at 7:58:37 PM UTC-4, Dave Smith wrote:
> On 2017-03-20 4:35 PM, Ron S. wrote:
> > On Mon, 20 Mar 2017 15:29:23 -0400, Dave Smith wrote:
> >
> >> On 2017-03-20 2:01 PM, Ron S. wrote:
> >>> On Sat, 18 Mar 2017 18:39:28 -0400, Dave Smith wrote:
> >>
> >>>> The chili was served in a bowl with bread, also on top of fries or
> >>>> spaghetti. I have been to a number of restaurants that have been
> >>>> featured in this show and thoroughly enjoyed them, but this place does
> >>>> not appeal at all.
> >>>
> >>> What restaurant and episode was this? I'm very familiar with this show
> >>> and the only show I recall where they've ever made chilli was when
> >>> they visited Elgin Street Cafe in Ottawa. They use beans, chili
> >>> powder, and tomato sauce in their chilli. They also serve it all the
> >>> ways you mentioned and the guy never says anything about "hating
> >>> vegetables". You can see the episode he
> >>>
> >>> http://www.foodnetwork.ca/shows/you-...?v=64716867804
> >>
> >> I only had to watch the first minute of that to know it was a different
> >> episode because he added beans to the chili.
> >
> > All the episodes are online. I checked the two episodes that aired
> > right before you posted this and neither of those episodes made
> > chilli. So this mysterious restaurant, chilli, and episode all seem to
> > be enigmas of sorts. Since you said you would never go to this
> > restaurant, you must at least remember the name of it, yes?
>
>
> Try this one:
> http://www.foodnetwork.ca/shows/you-...?v=64726083799

Sadly, the video cannot be viewed outside of Canada.

> it is the res top in Winnipeg. The "chili" is 20 pounds of ground meat,
> chili powder, salt pepper, garlic powder, paprika and a little bit of
> cinnamon.

Sounds like chili to me. Why the ironic quote marks? Sure, it's
kind of boring-sounding, but it fulfills the definition of
"chile con carne". There's "chile" in the chili powder, and
there's "carne". Everything else is a matter of personal taste.

It's probably very much like the diner chili I grew up with. Pair
it with oyster crackers for the full mid-20th-Century Midwestern
experience.

Cindy

On 2017-03-21 6:15 AM, Cindy Hamilton wrote:
> On Monday, March 20, 2017 at 7:58:37 PM UTC-4, Dave Smith wrote:
>> On 2017-03-20 4:35 PM, Ron S. wrote:
>>> On Mon, 20 Mar 2017 15:29:23 -0400, Dave Smith wrote:
>>>
>>>> On 2017-03-20 2:01 PM, Ron S. wrote:
>>>>> On Sat, 18 Mar 2017 18:39:28 -0400, Dave Smith wrote:
>>>>
>>>>>> The chili was served in a bowl with bread, also on top of fries or
>>>>>> spaghetti. I have been to a number of restaurants that have been
>>>>>> featured in this show and thoroughly enjoyed them, but this place does
>>>>>> not appeal at all.
>>>>>
>>>>> What restaurant and episode was this? I'm very familiar with this show
>>>>> and the only show I recall where they've ever made chilli was when
>>>>> they visited Elgin Street Cafe in Ottawa. They use beans, chili
>>>>> powder, and tomato sauce in their chilli. They also serve it all the
>>>>> ways you mentioned and the guy never says anything about "hating
>>>>> vegetables". You can see the episode he
>>>>>
>>>>> http://www.foodnetwork.ca/shows/you-...?v=64716867804
>>>>
>>>> I only had to watch the first minute of that to know it was a different
>>>> episode because he added beans to the chili.
>>>
>>> All the episodes are online. I checked the two episodes that aired
>>> right before you posted this and neither of those episodes made
>>> chilli. So this mysterious restaurant, chilli, and episode all seem to
>>> be enigmas of sorts. Since you said you would never go to this
>>> restaurant, you must at least remember the name of it, yes?
>>
>>
>> Try this one:
>> http://www.foodnetwork.ca/shows/you-...?v=64726083799
>
> Sadly, the video cannot be viewed outside of Canada.
>
>> it is the res top in Winnipeg. The "chili" is 20 pounds of ground meat,
>> chili powder, salt pepper, garlic powder, paprika and a little bit of
>> cinnamon.
>
> Sounds like chili to me. Why the ironic quote marks?

Because it was more of a multi purpose meat sauce. He put it in a bowl
and sold it as chili, on spaghetti, in monster burgers and on fries.

> Sure, it's
> kind of boring-sounding, but it fulfills the definition of
> "chile con carne". There's "chile" in the chili powder, and
> there's "carne". Everything else is a matter of personal taste.
>
> It's probably very much like the diner chili I grew up with. Pair
> it with oyster crackers for the full mid-20th-Century Midwestern
> experience.

Yep, that's what it sounds like, and that's why it surprised me to see
it featured in this show.

On Tuesday, March 21, 2017 at 9:54:36 AM UTC-4, Dave Smith wrote:
> On 2017-03-21 6:15 AM, Cindy Hamilton wrote:
> > On Monday, March 20, 2017 at 7:58:37 PM UTC-4, Dave Smith wrote:
> >> On 2017-03-20 4:35 PM, Ron S. wrote:
> >>> On Mon, 20 Mar 2017 15:29:23 -0400, Dave Smith wrote:
> >>>
> >>>> On 2017-03-20 2:01 PM, Ron S. wrote:
> >>>>> On Sat, 18 Mar 2017 18:39:28 -0400, Dave Smith wrote:
> >>>>
> >>>>>> The chili was served in a bowl with bread, also on top of fries or
> >>>>>> spaghetti. I have been to a number of restaurants that have been
> >>>>>> featured in this show and thoroughly enjoyed them, but this place does
> >>>>>> not appeal at all.
> >>>>>
> >>>>> What restaurant and episode was this? I'm very familiar with this show
> >>>>> and the only show I recall where they've ever made chilli was when
> >>>>> they visited Elgin Street Cafe in Ottawa. They use beans, chili
> >>>>> powder, and tomato sauce in their chilli. They also serve it all the
> >>>>> ways you mentioned and the guy never says anything about "hating
> >>>>> vegetables". You can see the episode he
> >>>>>
> >>>>> http://www.foodnetwork.ca/shows/you-...?v=64716867804
> >>>>
> >>>> I only had to watch the first minute of that to know it was a different
> >>>> episode because he added beans to the chili.
> >>>
> >>> All the episodes are online. I checked the two episodes that aired
> >>> right before you posted this and neither of those episodes made
> >>> chilli. So this mysterious restaurant, chilli, and episode all seem to
> >>> be enigmas of sorts. Since you said you would never go to this
> >>> restaurant, you must at least remember the name of it, yes?
> >>
> >>
> >> Try this one:
> >> http://www.foodnetwork.ca/shows/you-...?v=64726083799
> >
> > Sadly, the video cannot be viewed outside of Canada.

My manners were insufficiently well attached this morning. Thank
you for going to the effort to find the video.

> >> it is the res top in Winnipeg. The "chili" is 20 pounds of ground meat,
> >> chili powder, salt pepper, garlic powder, paprika and a little bit of
> >> cinnamon.
> >
> > Sounds like chili to me. Why the ironic quote marks?
>
> Because it was more of a multi purpose meat sauce. He put it in a bowl
> and sold it as chili, on spaghetti, in monster burgers and on fries.

Fair enough. I've been living with a man from Cincinnati for 30-odd
(very odd, at times) years. Chili on spaghetti isn't noteworthy to
me. I got multiple hits (including a Wikipedia page) for
chili burger, and chili cheese fries certainly have a big following.

The only thing he forgot was to put it on a hot dog and call it
a Coney.

> > Sure, it's
> > kind of boring-sounding, but it fulfills the definition of
> > "chile con carne". There's "chile" in the chili powder, and
> > there's "carne". Everything else is a matter of personal taste.
> >
> > It's probably very much like the diner chili I grew up with. Pair
> > it with oyster crackers for the full mid-20th-Century Midwestern
> > experience.
>
> Yep, that's what it sounds like, and that's why it surprised me to see
> it featured in this show.

You've definitely got a point there. Unless you're going to
outfit your place with deliberately retro stuff and make a big
deal out of it, there's probably no point in taking boring old
chili to television.

Cindy Hamilton