Dale Shipp wrote to Dave Drum <=-

Unami -- I keep running across that term in various cooking shows and
have yet to grok it. My online dictionary is no help -- it defines the word as being a Native American tribe of the Lenape Nation.

Can you explain it in a manner that even I can grasp?

Start by spelling it with two ems. You've spelt it with an en and an
em. You - em - ay - em - eye : umami. (oooh mommy)

Thanks. I guess I cannot even blame Michael's eyesight on that error.
I just read the first "M" as an "N".

I still do not grok it though.

Which is why I included the Urban Dictionary definition. You're not
alone in that un-grokkishness. Bv)= I know the textbook definition.
Full stop. Like you it does not relate to the real world for me.

This recipe has some decent flavors in it. My only problem is that
more than two pounds of toppings sounds like a lot for only four medium potatoes. It would have to be piled awfully high.

Two pounds of tatties and two(ish) pounds of chilli 'n beenz ( Beans?
are you sure this is really a Texas recipe?)

Comments interleaved with recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beef Chili 'N' Cheddar Topped Potatoes
Categories: Main dish
Yield: 4 Servings

1 1/2 lb Ground beef
4 md Baking potatoes
-(8 oz each)
1 tb Chili powder

I assume that since this is a "Texas Beef Council" recipe that they
mean Gebhart's chilli spice. A call out would be nice. And a boost to
two tablespoons of spice.

15 oz Canned hot chili beans
1 1/2 c Shredded cheddar cheese
-(mild), divided

Why "mild"? Just for the colour? Something with more flavour profile
would go well.

1/4 c Sliced green onions

Where are the garlic and cumin????

Preparation time: 30 Minutes

1. Pierce potatoes with fork. Microwave on HIGH 11 to 13 minutes or
until tender, rotating 1/4 turn after 6 minutes. Let stand 5 minutes.

2. Meanwhile in large skillet, brown ground beef over medium-high
heat 6 to 8 minutes or until beef is no longer pink, breaking up into
3/4" pieces. Pour off drippings; stir in chili powder and 1/2

3/4" is end-of-my-thumb sized chunks. If making chilli w/ground beef one
should break it up into *much* smaller bits than that. Or just use "cut
meat" (diced beef). And why pour off the tasty "drippings". Fat carries flavour.

teaspoon salt. Add beans and 1 cup cheese; cook and stir until heated
through.

So, the cheese is used as a thickener. Might as well use the Velveeta
that you didn't use to wax your car. Bv)=

3. Cut a slit lengthwise in potatoes; fluff pulp with fork. Season
potatoes with salt and pepper, if desired. Spoon equal amounts of
beef
mixture over each potato. Top with remaining cheese and green onions.

* COOKFDN brings you this recipe with permission from:
* Texas Beef Council -- http://www.txbeef.org

MMMMM

Not one of Texas Beef's better recipes. Here's one that works - it's a
Texas take on 7-Up's "Unburger".

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jumping Jacques Jalapeno Burgers
Categories: Beef, Chilies, Cheese
Yield: 4 Servings

1 lb Ground beef
1 sm Onion; diced (4 tbsp.)
1 tb Cream
1 cl Garlic; crushed
1/2 ts (ea) salt & pepper
4 ts Salsa Picante
4 ts Jalapeno Nacho Slices;
- chopped
1/2 c Shredded cheddar cheese

Mix beef, onion, cream, garlic, salt and pepper and form
into 8 thin patties.

Top each of 4 patties with 1 tsp. Salsa Picante, 1 tsp.
Jalapeno Nacho Slices and 2 tbsp. cheese.

Top with remaining 4 patties, press edges to seal in
toppings.

Grill over medium coals for 12 minutes. Turn once after 7
minutes.

Serve on your favorite bun. Spread with or dip in extra
Salsa. This burger can stand alone or be eaten with
lettuce and tomato.

Recipe from: * Texas Beef Council *

Uncle Dirty Dave's Kitchen

MMMMM

... "Velveeta - you can eat it or you can wax your car with it." Judy Garland

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