But not together!

I now wish I had bought 25 pounds of steak instead of just 20.

Doesn't everyone. I wonder what the original context for that

Chichi Wang said that recently about pork cheeks in her Nasty Bits
column on Serious Eats. But I think she was echoing a line about
marijuana in an old Cheech and Chong movie.

I saw only one Cheech & Chong movie, but that's one more
than I've seen of Bogart & Bacall. Which one? I forget
everything about it except for "I didn't know your name
was Alex."

at the Hampton Inn in Antwerp [...] I discovered that the best
thing on the morning buffet was beans baked in tomato gravy.

I think they make a fine breakfast food.

Somehow the mediocre hotel sausages are even worse in
Europe, falling into the category of bangers (speaking
of Alex).

Chili [...] Bell pepper - any colour 1 chopped
I'd pass altogether on bell peppers, especially green ones.

Substitute a hot pepper
a jalapeno might go well.

I'd choose a ripe red chile, not too hot, maybe a Fresno.

What's this not too hot business?

Kathy Pitts turned me onto frito pies a couple of decades ago.

They used to sell them as a fundraiser for the pep club or
something during my high school's football games.

I believe it actually originated down there in Texas. Served right
in the bag of corn chips. The concept made its way to Yellowknife a
couple of years ago when one of the food truck guys served them in
the parking lot of a trade show I was running a booth in.

So I typed 'origin "frito pie"' into Google and got
a big American flag and the caption "Etats Unis,"
Google at its most useful.

A little more digging yields tidbits such as from
eater.com: "New Mexicans claim it was invented in the
1960s at a Woolworth�s in Santa Fe," but presented as
a dubiety if not downright falsehood. I guess New
Mexicans were so taken by the concept as compared to
the general woeful blandness of their food that they
wanted to claim it as their own. Anyhow, I first
encountered that particular salty bizarreness in
Houston in October 1965.

... Chili, like politics or religion, can never be discussed lightly.

I must admit that in its pure form it's not offtopic, though.

---------- Recipe via Meal-Master (tm) v8.00

Title: Tex-mex Bake
Categories: Main dish, Meats
Yield: 6 servings

2 c Crushed Corn Chips 4 oz (1 Cn) Chopped Green Chilis*
1 Large Egg Beaten 3 oz (1 C) Monterey Jack Cheese**
2 tb Water 8 oz (1 cn) Tomato Sauce
1 Env. Onion Soup Mix 1 Med. Green Pepper,
Chopped
1 lb Lean Ground Beef

* Green chilies should be drained. ** Cheese should be any mild cheese
and should be shredded. Should = 1 C.

Preheat the oven to 350 degrees F. Combine corn chips, egg, and water;
press into 9-inch pie plate or casserole. Bake 10 minutes. Meanwhile, in
large bowl, combine onion recipe soup mix, ground beef, chilies, and 1/2
C
cheese; evenly press into prepared crust. Top with tomato sauce, then
green pepper and bake 30 minutes. Top with remaining cheese, then bake
an
additional 5 minutes or until cheese is melted and beef is done.
Source unknown

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On 09-06-19 05:26, Michael Loo <=-
spoke to Jim Weller about 923 beans and chili <=-

Somehow the mediocre hotel sausages are even worse in
Europe, falling into the category of bangers (speaking
of Alex).

Having had some direct experience with British bangers, I can honestly
say that is a pretty bad critcism.

Kathy Pitts turned me onto frito pies a couple of decades ago.

... Chili, like politics or religion, can never be discussed lightly.

I must admit that in its pure form it's not offtopic, though.

Strange that you commented on that tagline in the same message where
Kathy Pitts was mentioned. Those of us who were around fondly recall
the chili wars between Wesley Pitts and Earl Shelsby over beans versus
no beans for chili. I do not recall who was on which side. My current
view is that beans are ok, but cooked separately and added late in the
process of cooking the meat.

YMMV.

This might be good for you if you removed a few of the forbidden words: fat-free, zucchini.

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

Title: Double Grilled Vegetable Sandwich
Categories: Low fat, Sandwich, Posted
Yield: 4 Servings

1/2 md Eggplant, peeled, cut into
3/4 Inch round slices
1 md Zucchini, trimmed, in 1/2
Inch lengthwise slices
1 lg Sweet onion, cut into 1/2
Inch thick slices
1 lg Sweet red bell pepper, sides
Cut in lengthwise slabs
Grilling vinegar (see
Below)
Salt to taste (optional)
Fresh-ground black pepper to
Taste
1/4 c Fat-free mayonnaise
1/2 c Basil leaves, minced
1 lg Clove garlic, minced
4 sl Crusty bread

MMMMM----------------------GRILLING VINEGAR---------------------------
1/2 c Basil leaves, minced
2 lg Cloves garlic
1/2 c Balsamic vinegar

Make grilling vinegar by combining ingredients in a small bowl.
Heat barbeque grill to medium high, place eggplant, zucchini,
onion and red bell pepper in a single layer on grate.
Immediately brush on grilling vinegar and turn vegetables over.
Brush top side with vinegar. Turn vegetables to cook evenly,
brushing generously with vinegar.
When vegetables are just tender but still intact, remove from
grill. Brush on remaining vinegar, season to taste with salt
(or any no-salt seasoning favorite) and pepper.

Combine fat-freemayonnaise, basil and garlic in a small bowl.

To assemble sandwiches, spread herbed mayonnaise on bread
slices, layer vegetables on two slices, dividing evenly.
Close sandwich, mayonnaise side down, pressing lightly.
Grill to lightly brown on grill wiped with a smidgen of oil or
PAM, or wrap sandwich in foil and heat on grill till very warm.

Suggestion: fresh mushrooms would might add much to this combo.

from the Food Section of the Honolulu Advertiser of 10-13-93.
Date: Thu, 14 Oct 93 02:29:51 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:45:37, 07 Sep 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Michael Loo to Jim Weller <=-

I now wish I had bought 25 pounds
Chichi Wang said that recently about pork cheeks
she was echoing a line about marijuana in an old Cheech and
Chong movie.

Which one?

I have no idea? They're all a blur now for some reason.

I'd choose a ripe red chile, not too hot, maybe a Fresno.

What's this not too hot business?

I am but a mere PFC in the Chile-Heads corps.

So I typed 'origin "frito pie"' into Google and got
a big American flag and the caption "Etats Unis,"
Google at its most useful.

My Google, google.ca, did the same thing! I then tested it on
"butter tarts" and got the Canadian flag and "tacos" the Mexican
flag and "strudel" the Austrian flag. The key word to trigger that
Easter Egg is "origin".

A savory dish:

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

Title: Canadian Pea Soup
Categories: Soups, Canadian, Beans, Pork, Onion
Yield: 8 Servings

1 lb Dried yellow peas
1 tb Butter
1 lg Onion, chopped
1 tb Salt
1 lb Salt pork
12 c Water
1 ts Dried savory
Pepper to taste

Place peas in a colander; rinse under running water. Put peas in a
large stockpot; cover with cold water and allow to soak overnight.
(If using split peas, there's no need to presoak.) Drain.

In a large pot, melt the butter and saute onion until softened, about
2 minutes. Add peas, salt, salt pork, water and savory. Bring to
boil; cover and simmer for about 1 1/2 hours or until salt pork is
tender. Remove pork; chop and turn to soup.

Continue simmering soup until peas are tender, about 30 minutes
longer.

Remove 2 cups peas from soup and process in food processor; stir back
into the soup. Adjust seasoning and serve.

Jim's Notes

Split peas need only 45 minutes of cooking in total if presoaked.

Adding celery to the onion is a nice addition; so is a little
grated carrot.



Cheers

Jim


... Vampires have become rarer in recent years due to habitat destruction

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