Subj: 102 sandwich dips

Not so good as the Pioneer Pit Beef

Pit beef can be wonderful. I have a recipe for it from the Calgary
Stampede people that involves a backhoe, several cords of hardwood,
old fence posts for kindling, 24 hours and a whole steer, cut into
10 pound chunks and wrapped in wet burlap. I haven't tried it though
for some reason.

Once in a while I've seen ads for a bull roast but never have
been around for the event. The pit beef places I've been to
offered rounds (a big enough cut) cooked mostly in aboveground
brick oven pits. It's the thin thin slicing that seems to make
much of the difference. Pioneer has a big enough turnover that
it doesn't require to be salted much beforehand, so that's also
a factor. I think that Bill & Bob and others in the Boston area
solve the problem by roasting in big batches and freezing.

Philly cheesesteaks, though, are revolting.

I've never been to Philly but I have liked the ones I've had here
especially as made at a huge truck stop just outside of Ottawa on
the Trans Canada Highway. But then I like meat and cheese together
in sandwiches. And I admit to liking Chiz Whiz.

It's better than provolone (harking back to a previous
discussion). The beauty of Italian beefs and pit beefs and
beefs on weck (I hate weck) is that they are the product of
taking a lean less popular cut and treating it so as to
rival the tenderness and flavor of rib roast, minus the fat
(sad thing). Philly cheesesteak takes shaved rib roast and
turns it gray and tough, the reverse process.

Subj: 103 English restaurants

One can simultaneously acknowledge a dish's roots while
embracing derivatives that evolve over time or are created in
its diaspora and even willful inventions by talented and
imaginative cooks.

I have no problem with any of that, provided it's properly
labeled.

Proper labelling is vital. I don't want to order a hamburger and get
a black bean patty in a bun, not that black bean patties are
inherently bad. I've even knowingly eaten and enjoyed vegan black
bean and pumpkin chili. Chili powder seasoning makes all kinds of
dishes taste good besides chili con carne.

But ain't chili.

As Wesley Pitts once said Chili With Beans is a fine dish but it's
not Chili. They are two different dishes.

Or at least it should be labeled chili con carne y freeholes.

Sweet-sour chicken as interpreted over here is generally,
for example, no more Chinese than a fire drill.

But it is definitely Canadian-Chinese.

Okay, insofar as anything I cook is American-Chinese.

Heston Blumenthal's roast potatoes

When I oven roast potato wedges I grind 1 tsp of dried rosemary

Grinding the rosemary is a good idea. Omitting it would be
even better.

But I like rosemary potatoes! More importantly Roslind does.

I'd like them with rosemary in the whisper amount that
Blumenthal calls for.

I won't say the following deserves the wwtt or do not eat
label I sometimes give but something stronger and less
strong at the same time.

---------- Recipe via Meal-Master (tm) v8.01

Title: Arcadian Eight Bean Chili THIS RECIPE APPEARS TO BE A LIE
Categories: Ground beef, Canadian, Beef, Mexican, Chili THIS RECIPE
APPEARS TO BE A LIE
Yield: 25 servings

1/4 lb Each, beans: kidney, white, 1 x Red, pinto, navy,
cranberry
1/4 c Paprika 1/4 c Pepper, cayenne,or to
taste
1 lb Bacon 1/2 c Peppers, grnd dried
poblano
5 ea Onions, lg, peeled chopped 108 oz Tomatoes, italian
plum, with
2/3 c Garlic, minced 12 oz Beer
1/4 c Coriander seed,toasted grnd 5 lb Beef, lean ground
1/4 c Cinnamon, ground

THIS RECIPE APPEARS TO BE A LIE
In a large pot, soak the beans together overnight in water to cover.
Drain
and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until
beans are just tender. While the beans are simmering, heat a large
skillet.
Mince the bacon and cook it until it begins to crisp. Add the onions and
garlic and cook over medium heat for 5 minutes. Add all the spices and
the
ground Poblanos and cook another 5 minutes. Add the Tomatoes with their
juice and the Beer. Simmer for half an hour. In another pan, cook the
beef
until the pink color disappears. Drain and add it to tomatoe mixture.
When
the beans are fully cooked, drain them, reserving the liquid, and add the
beans to the meat/tomato mixture. Salt to taste and let the mixture
simmer
for about 1 hour. If it is too dry, add some of the bean liquid. Bill
Pfeiffer, 1982 World Champion Chili THIS RECIPE APPEARS TO BE A LIE
Source unknown

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