Damsel in dis Dress > wrote:
>A little birdie told me that Blair P. Houghton > said:
>
>>Make real chili without onions or beans or tomatoes, then
>>when you serve it, serve it with chopped fresh onion and
>>fresh seeded tomato and freshly grated cheese, and freshly
>>cooked beans and a wedge of lime on the side.
>
>I made real chili once. Seemed more like a filling for a burrito than
>something you'd eat from a bowl. I guess it's what you grow up with.

You don't eat it straight. Put all that stuff on top,
have bread or tortillas on the side, etc. And yes, it
makes an excellent burrito filling; then it's called
"Chile Colorado".

You just don't cook tomatoes and beans in it, because that
ruins it.

>I'm also weird about spaghetti. Once the pasta and sauce are mixed
>together, it becomes leftovers.

Hmm...I put the sauce in a frying pan, add the al-dente
spaghetti, and stir over medium heat until it's well
mixed and the pasta has absorbed some of the sauce and
the residual pasta water has thickened the rest.

--Blair
"Learned it from Alfredo."

A little birdie told me that Blair P. Houghton > said:

>Damsel in dis Dress > wrote:
>>A little birdie told me that Blair P. Houghton > said:
>>
>>>Make real chili without onions or beans or tomatoes, then
>>>when you serve it, serve it with chopped fresh onion and
>>>fresh seeded tomato and freshly grated cheese, and freshly
>>>cooked beans and a wedge of lime on the side.
>>
>>I made real chili once. Seemed more like a filling for a burrito than
>>something you'd eat from a bowl. I guess it's what you grow up with.
>
>You don't eat it straight. Put all that stuff on top,
>have bread or tortillas on the side, etc. And yes, it
>makes an excellent burrito filling; then it's called
>"Chile Colorado".
>
>You just don't cook tomatoes and beans in it, because that
>ruins it.
>
>>I'm also weird about spaghetti. Once the pasta and sauce are mixed
>>together, it becomes leftovers.
>
>Hmm...I put the sauce in a frying pan, add the al-dente
>spaghetti, and stir over medium heat until it's well
>mixed and the pasta has absorbed some of the sauce and
>the residual pasta water has thickened the rest.
>
> --Blair
> "Learned it from Alfredo."

You do to chili what I do to spaghetti, and vice versa. Personal
preference and all that jazz.

Carol
--
Coming at you live, from beautiful Lake Woebegon

In article > , Bubbabob > wrote:
(Phred) wrote:
>
>> In article >,
>> Bubbabob > wrote:
>>>Isaac Wingfield > wrote:
>>>
>>>>> If I want to make it cheap and have it last a week then it does.
>>>>> People get hung up on the beans thing. Chili was made out of what
>>>>> poor cowboys could scrounge up.
>>>
>>>It's a lot older than cowboys. Pueblo Indians in NM have been making
>>>it for a millenium at least, maybe two. Venison and rabbit are the
>>>primary meats.
>>
>> G'day mate,
>>
>> I presume these "rabbits" are not the typical Easter Bunny things? :-)
>>
>> Never thought about it much before, but I gather there are quite a few
>> "rabbit" species in the Leporidae; including, I presume, one or more
>> native to N/C/S America. So I assume it's one or another of these that
>> the Pueblos cooked up? Any idea which one(s)?
>
>Assuming that the distribution of species today is not completely
>dissimilar to that of 1000 years ago, jackrabbits here outnumber
>cottontails about 50:1. So actually I should have said 'hare' (which the
>jackrabbit is) rather than rabbit.

Judging by what others have said about the culinary comparison, maybe
you've got more jackrabbits there now because all the cottontails
have been eaten. ;-)


Cheers, Phred.

--
LID