Get OFF it!

Peter Aitken said:

"Edwin Pawlowski" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message

Quoted message said:

Okay, here's a new debate. Pro beans or con? LOL

Jill

Not even debatable. NO beans is the only true chili.

People who insist that "true" chili cannot have beans rank extremely high on
both the "boring" and "wrong" scales.

as long as there is no spaghetti or ground turkey involved,im happy to
call it chili. My favorite is probably "real" chili over rice with baked
beans on the side. yum!

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

sarah bennett said:

what about leftover turkey sandwiches? (I like them on challah)

I am crazy about leftover turkey sandwiches after Thanksgiving and
Christmas. I can eat a turkey sandwich a day for two weeks -- and I
often do, over Christmas break -- and never get tired of it. I like
them on toast with mayo, mustard, onion, and tomato. A little lettuce
is okay, too.

Tara

Tara said:

sarah bennett said:

what about leftover turkey sandwiches? (I like them on challah)

I am crazy about leftover turkey sandwiches after Thanksgiving and
Christmas. I can eat a turkey sandwich a day for two weeks -- and I
often do, over Christmas break -- and never get tired of it. I like
them on toast with mayo, mustard, onion, and tomato. A little lettuce
is okay, too.

Tara

i like a good shmear of mayo, hot stone ground mustard, red onion and
tomato. arugula if it happens to be in the fridge.

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

On Sun 03 Jul 2005 12:37:15p, sarah bennett wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Sun 03 Jul 2005 04:21:19a, Sheldon wrote in rec.food.cooking:

Quoted message said:

jmcquown wrote:

>Okay, here's a new debate. Pro beans or con? LOL

Beans, but not too many... without the beans it's simply meat sauce,
with too many beans it's simply non-vegetarian stewed beans. My recipe
is in the R.F.C. Cook Book... naturally mine is the only real chili
recipe. Everything else is just an attempt. Versions made with fowl
ain't any kind of chili, in fact creating such a monstrosity is a food
felony... your pot gets melted down and you get ten years on nothing
but turkey lasagna and water. Someone once served me turkey lasagna, I
literally gagged.

Sheldon

Naturally! :-) And I agree. AFAIC, the only decent turkey is a
roasted turkey. Ain't no way no how I'll eat it any other way. It
certainly doesn't belong in chili. Y'all can keep your turkey
"creations", including turkey bacon and turkey sausages, etc.

what about leftover turkey sandwiches? (I like them on challah)

I love them the day after they've been roasted. Beyond one day and I can't
stand the smell or taste. It changes somehow and becomes very strong.

Quoted message said:

any other form than roasted I also cannot stand. I have to make turkey
meatloaf at work. Ground turkey is one of the only food products that i
really HATE to handle. eeech!

Double eeech!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"jmcquown" wrote in message

(Don't have poster's name) -

Quoted message said:

Quoted message said:

I've enjoyed very good sole preparations in restaurants. The one
time I prepared it, it was way too "fishy" for my tastes.

Quoted message said:

Must have been an off day. Sole is very delicate and mild-tasting.

I agree, Jill. Sounds like it wasn't an "off day", but an "off" sole.
It's a mild, delicious fish.

Dora

You very rarely get real Dover sole in restaurants. It is almost always
flounder or another flatfish - which can be terrific but are not sole.

--
Peter Aitken

On Sun 03 Jul 2005 03:19:23p, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"jmcquown" wrote in message

(Don't have poster's name) -

Quoted message said:

> I've enjoyed very good sole preparations in restaurants. The one time
> I prepared it, it was way too "fishy" for my tastes.

Quoted message said:

Must have been an off day. Sole is very delicate and mild-tasting.

I agree, Jill. Sounds like it wasn't an "off day", but an "off" sole.
It's a mild, delicious fish.

Dora

You very rarely get real Dover sole in restaurants. It is almost always
flounder or another flatfish - which can be terrific but are not sole.

If it is advertised on the menu as Dover Sole, can they legitimately serve
you something else without telling you?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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"Peter Aitken" wrote in message

Quoted message said:

You very rarely get real Dover sole in restaurants. It is almost always
flounder or another flatfish - which can be terrific but are not sole.

Peter Aitken

I agree wholeheartedly. Dover sole is rare indeed in the US. Please see
my post earlier today to Ophelia.

Dora

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 03 Jul 2005 03:19:23p, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"jmcquown" wrote in message

(Don't have poster's name) -
>> I've enjoyed very good sole preparations in restaurants. The one time
>> I prepared it, it was way too "fishy" for my tastes.

> Must have been an off day. Sole is very delicate and mild-tasting.
>
I agree, Jill. Sounds like it wasn't an "off day", but an "off" sole.
It's a mild, delicious fish.

Dora

You very rarely get real Dover sole in restaurants. It is almost always
flounder or another flatfish - which can be terrific but are not sole.

If it is advertised on the menu as Dover Sole, can they legitimately serve
you something else without telling you?

Oh goodness no, heaven forbid. The unimpeachable honesty of restaranteurs
surely prevents this.

--
Peter Aitken

jmcquown said:

Sandra Lee or whoever she is is not worth the bandwidth, pro or con.

OB FOOD: Tomorrow I'll be making a couple of nice sole fillets. Maybe sole
piccata. I have a nice fresh lemon and would just need capers. Thinking of
steamed brussels sprouts to go with.

Jill
--
I used to have a handle on life...but it broke off.

Ignore it learn to use a kill file it. Maybe she isn't worth the
bandwith to you but she obviously is to some people.

Sandi

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Peter Aitken" wrote in message

Quoted message said:

You very rarely get real Dover sole in restaurants. It is almost always
flounder or another flatfish - which can be terrific but are not sole.

Peter Aitken

I agree wholeheartedly. Dover sole is rare indeed in the US. Please
see my post earlier today to Ophelia.

Dora

I agree that Dover sole is rare. I had it for my 40th birthday and that was
3 decades ago. I've rarely seen in since.
Dee

jmcquown said:

Okay, here's a new debate. Pro beans or con? LOL

Ground meat with beans.
Cubes or chunks of meat w/o beans.

Janet Bostwick said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
snip My midwestern version has ground meat, of course. :-)

Quoted message said:

--
Wayne Boatwright *¿*

How Midwestern, really??? Did your mother, relatives and mothers of friends
add either elbow macaroni or spaghetti pasta to the chili?
Janet

You haven't lived until you've eaten chili with beans over rice1

Jill said:

I was raised on chili *with* beans, ground beef. Of course you couldn't
exactly call my mom's chili "chili". 1 lb. ground beef, 2 cans kidney
beans, 2 cans Campbell's tomato soup, 2 soup cans of water. I don't think
she even added salt or pepper. Uh... love you Mom but please tell me you
aren't making chili 🙂

LOL - right up until you wrote "2 cans Campbell's tomato soup", you
pretty much had my Mom's recipe!

Ours was "Ground Beef - lots, 1 large can Brook's Chili Beans (a total
cheat, but great!), a large can of crushed or diced tomatoes, 1 large
diced onion, salt, pepper, lots of chili powder...and....

Elbow Macaroni.

I didn't even know the rest of the world didn't put macaroni in chili
until Mom and Daddy got married. And thanks to Daddy's emphatic review
of the chili ("Why the hell are there maggots in this chili?"😉, we've
never put macaroni - or any noodle/pasta - in chili again. We just
increased the amount of ground beef.

And over the years, we've also added red pepper flakes and/or hot sauce
if the "audience" wants an extra kick.

Lisa Ann

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet Bostwick said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
snip My midwestern version has ground meat, of course. :-)

Quoted message said:

--
Wayne Boatwright *¿*

How Midwestern, really??? Did your mother, relatives and mothers of
friends
add either elbow macaroni or spaghetti pasta to the chili?
Janet

You haven't lived until you've eaten chili with beans over rice1

Yes, I've done that and like it. Growing up with pasta in chili frees you
up to look at chili another way. I also do chili with beans and without,
however the mood strikes and whatever is available in the fridge, garden or
pantry. I think I'll make some soon, although I am getting hung up on the
beef thing. I know I can go to the food co-op and get organic beef, but
it's off my beaten path and pretty expensive. I'll just have to plan better
I guess.
Janet

Wayne Boatwright said:

Naturally! :-) And I agree. AFAIC, the only decent turkey is a roasted
turkey. Ain't no way no how I'll eat it any other way. It certainly
doesn't belong in chili. Y'all can keep your turkey "creations", including
turkey bacon and turkey sausages, etc.

And on this date in history, Sheldon and Wayne agreed on something.

In other news, the Indiana National Guard reported that last night's
"Unidentified Flying Objects" were pigs.

Lisa Ann

On Sun 03 Jul 2005 08:52:52p, Lisa Ann wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Naturally! :-) And I agree. AFAIC, the only decent turkey is a roasted
turkey. Ain't no way no how I'll eat it any other way. It certainly
doesn't belong in chili. Y'all can keep your turkey "creations", including
turkey bacon and turkey sausages, etc.

And on this date in history, Sheldon and Wayne agreed on something.

In other news, the Indiana National Guard reported that last night's
"Unidentified Flying Objects" were pigs.

Lisa Ann

ROTFLMAO!!! It was truly a once in a lifetime moment! :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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sarah bennett said:

I have to make turkey
meatloaf at work. Ground turkey is one of the only food products that i
really HATE to handle. eeech!

When the BSE scare came way too close to home for our comfort we
switched to turkey. We use it for everything we used to use ground
beef for, and I buy the light and dark meat combo - not the ground
breast. We love it - and will never go back.

-L.

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet Bostwick said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
snip My midwestern version has ground meat, of course. :-)

Quoted message said:

--
Wayne Boatwright *¿*

How Midwestern, really??? Did your mother, relatives and mothers of

friends

Quoted message said:

Quoted message said:

add either elbow macaroni or spaghetti pasta to the chili?
Janet

You haven't lived until you've eaten chili with beans over rice1

Chili Rice - that's Hawaiian style! Go to any mom and pop shop or even 7-11
and they carry it 365 days a year. I think you can even get it at
McDonalds.

kili

Lisa Ann said:

Jill said:

I was raised on chili *with* beans, ground beef. Of course you
couldn't exactly call my mom's chili "chili". 1 lb. ground beef, 2
cans kidney beans, 2 cans Campbell's tomato soup

LOL - right up until you wrote "2 cans Campbell's tomato soup", you
pretty much had my Mom's recipe!

Ours was "Ground Beef - lots, 1 large can Brook's Chili Beans (a total
cheat, but great!), a large can of crushed or diced tomatoes, 1 large
diced onion, salt, pepper, lots of chili powder...and....

Elbow Macaroni.

Lisa Ann

I've always called that Chili Mac 🙂

Jill

On Mon 04 Jul 2005 06:11:05a, jmcquown wrote in rec.food.cooking:

Quoted message said:

Lisa Ann said:

Jill said:

I was raised on chili *with* beans, ground beef. Of course you
couldn't exactly call my mom's chili "chili". 1 lb. ground beef, 2
cans kidney beans, 2 cans Campbell's tomato soup

LOL - right up until you wrote "2 cans Campbell's tomato soup", you
pretty much had my Mom's recipe!

Ours was "Ground Beef - lots, 1 large can Brook's Chili Beans (a total
cheat, but great!), a large can of crushed or diced tomatoes, 1 large
diced onion, salt, pepper, lots of chili powder...and....

Elbow Macaroni.

Lisa Ann

I've always called that Chili Mac 🙂

Jill

Me, too! My mom was not big on making anything resembling a casserole
(which she considered this), so I rarely had this while growing up. I
always looked forward to potluck suppers where you could count on at least
a couple of people bringing their version of this.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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