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Old 01-25-2003, 06:42 PM   #21
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Oh!!

:)
He's so sweet. :wiggly



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Old 02-07-2003, 12:29 PM   #22
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Chili today

Okay, Suz. I'm going to make this chili today. I even planned ahead and bought the ingredients this time. (That in itself is remarkable!)

Stay tuned. Betch're all on the edge of your ergonomic seats... but I got the okra off the main index again.

:sunny



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Old 02-07-2003, 01:30 PM   #23
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Chili Today

If your weather is anything like ours today, it's a good day for it. Hope you like it, as it's as thick as the real thing. Not that wimpy, watery stuff with kidney beans. :o



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Old 02-08-2003, 02:13 AM   #24
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SUZ

Thanks for the recipe - I need a different one for Chili and I'll give it a go. Sue won't eat red meat so we always have lots of ground turkey, ground chicken, turkey bacon, turkey pepperoni, etc,etc,

(now you can guess who eats the 4 lbs of rum ribs :) )

<img src=http://www.fiberglassrv.com/board/uploads/3e44bbf1c06d0pig_eating_md_wht.gif/>


Anyway - all this chicken talk reminds me of our trip to Perth Australia during the Millenium. Sue's cousin said her chickens were CHOOKS. I recall razzing her for weeks because I thought that sounded funny and had never heard of chickens being called chooks before. I also remember asking her why the Colonel never called his business Kentucky Fried Chooks. Sue's cousin never did answer me! :o

<img src=http://www.fiberglassrv.com/board/uploads/3e44bc18cdaddchicken_laying_eggs_md_wht.gif/>



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Old 02-08-2003, 05:01 AM   #25
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chooks

Wish my chooks layed that well.
<img src=http://www.fiberglassrv.com/board/uploads/3e44bc18cdaddchicken_laying_eggs_md_wht.gif/>
wish more of my chooks were laying at all. if I could remember where that tree stump was with the hatch on it , I'd take care of 'um. NOT.
<img src=http://www.fiberglassrv.com/board/uploads/3e44e33322817Turkey.gif/>
I thought we were talking turkey.



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Old 02-08-2003, 09:17 AM   #26
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Suz's Texas chili

Well, I actually (sort of) followed Suz's recipe and it turned out very, very well. I recommend it.

Now it's not going to be spicy enough for some people, but that's easily remedied by Tabasco (or throw a jalapeno in while it simmers for that hour and a half). And I probably should admit that I did put an onion in mine (chopped, sauteed, reduce with a bit of red wine).

But, the key is that roux.

Let us know how/if your Sue likes it, Rick!

:cblob



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Old 02-08-2003, 10:32 AM   #27
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The roux

Indeed, that is the key and cooking it long enough. Without it, tis nothing and that is why it is worth the time and effort to do it slowly and correctly. If you don't, it is down right icky. That and adding the remainder of the liquid just after the roux is mixed with the turkey before it is cooked. I personally use more chili powder, but each to his/her own.

Glad you tried it. As I said, adjust to suit your taste. It is definetly the base and could always use help. A little grated cheese and a few Jalepenos on top are a tremendous asset to it.



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Old 02-08-2003, 10:47 AM   #28
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Cheese, please

Yes, I guess I should've admitted I added grated cheese on top. (But I'd already admitted about the onions. Didn't want you to know just how FAR afield I went with your recipe.)

I used the 3 Tbs. of chili powder, instead of 2, but that stuff's just not really too firey. It's okay with me, though. Skip added tabasco (he would have anyway, even had I thrown in a jalapeño for the cooking) and I liked it just fine as it was.

Next time I might not sautee the onions, and instead put some, raw & chopped, on top with the grated cheese. (Or, I might do both!)

I do like to talk about cooking... hope nobody minds!

:cblob



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Old 02-08-2003, 12:06 PM   #29
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Talking about cooking

>>I do like to talk about cooking... hope nobody minds!

Au contraire, mon amie. I do like to talk about it. I just hate to give my recipes, because I seldom follow them to the letter. This is one that I made up from several, so it is pretty much the base of this chili. I take recipes and change them to suit my tastes, so it wouldn't do much good to give the recipes I start with.

A side note: Chili powder is like dried herbs. The fresher the better. Also, there are different grades (some are mild, while others are hotter). Also, you pretty much get what you pay for. Starting with a true Mexican Chili powder is a better bet than say McCormicks. Just a thought. But, as I said, this applys to all herbs and spices.

Tabasco (both original and jalepeno): Ah, the seasoning that cures the ills of all misprepared foods! ;)



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Old 02-08-2003, 12:10 PM   #30
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>>Ah, the seasoning that cures the ills of all misprepared foods!

Yes, and it ''cures'' the subleties of all perfectly prepared foods, too.

Which is why I find it so offensive (although I do love it on eggs n' grits).

:cblob



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