Get OFF it!

Peter Aitken 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.

I still remember a lightly breaded and pan-fried fillet of sole I had on
the east coast of ?England or Scotland, near the shallow bay the locals
called "The Wash" (we tourists read of a group of military men who tried
to cross it and lost their equipment in the muck, and my mother, before
Monty Python hit the air, did a perfect MP old lady voice becrying: He
lost it all in the Wash. Then it turned to a drawwling uppercrust snob
posh accent, and went downhill from there...cheap entertainment for a
family in a rental car).
I was only 10 but I knew heaven when I bit into it, and it was mild,
melting, perfectly boneness and FRESH. One of the few good meals I ate
in 60's Great Britian.
blacksalt

Lisa Ann said:

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

<snork!>

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

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

Chili Mac is a different dish. It is more of a casserole-type dish whereas
chili with elbow spaghetti in it is a soup/stew just like chile with some
macaroni in it. My chili mac tastes different too because I use a lot less
meat and sauce and seasonings and the proportion of vegetables--onion and
peppers becomes higher along with a much higher percentage of macaroni.
Although, what you call Chili Mac was called American Spaghetti in my neck
of the woods when I was growing up.
Janet

Janet Bostwick said:

"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. :-)
>
> --
> 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

Why does it need to be beef at all? Those midWestern type 'chilis' will
taste good with pork too. Or chicken.

On Mon 04 Jul 2005 03:25:20p, Arri London wrote in rec.food.cooking:

Quoted message said:

Janet Bostwick said:

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

Quoted message said:

On Sun, 3 Jul 2005 11:07:33 -0600, Janet Bostwick wrote:

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

Why does it need to be beef at all? Those midWestern type 'chilis' will
taste good with pork too. Or chicken.

Personal taste/preference, I suppose. I could probably use pork and be
very happy with it. I often add some pork sausage meat to my chili along
with the usual beef. Poultry in chili, however, would probably make me
gag. I like poultry, but it has its own place on my menus, and it's
definitely not in chili.

--
Wayne Boatwright *¿*
____________________________________________

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

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Janet Bostwick said:

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

Quoted message said:

Lisa Ann said:

Jill wrote:
> 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

Chili Mac is a different dish. It is more of a casserole-type dish
whereas chili with elbow spaghetti in it is a soup/stew just like
chile with some macaroni in it.

Ah! Okay 🙂 Remember (if you read it) the Steak & Shake thread from a week
or so ago? They served Chili-mac which was their chili spooned over cooked
macaroni. It wasn't a baked casserole thing. The way things vary from
region to region is fascinating.

Jill

My chili mac tastes different too

Quoted message said:

because I use a lot less meat and sauce and seasonings and the
proportion of vegetables--onion and peppers becomes higher along with
a much higher percentage of macaroni. Although, what you call Chili
Mac was called American Spaghetti in my neck of the woods when I was
growing up.
Janet

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

Quoted message said:

Janet Bostwick wrote:

snip

Quoted message said:

Quoted message said:

Chili Mac is a different dish. It is more of a casserole-type dish
whereas chili with elbow spaghetti in it is a soup/stew just like
chile with some macaroni in it.

Ah! Okay 🙂 Remember (if you read it) the Steak & Shake thread from a
week
or so ago? They served Chili-mac which was their chili spooned over
cooked
macaroni. It wasn't a baked casserole thing. The way things vary from
region to region is fascinating.

Jill

It really is interesting how things are things vary. I'm sure some of the
stuff develops independently, but others must be some inventive cook either
making do with available ingredients or 'improving' a dish. There is a
practical application for putting the chili over the macaroni--cooked
macaroni left in the leftover soup sucks up all the moisture and becomes
mushy. If the chili is served individually over a portion of the mac you
avoid icky leftovers. Been there, done that. ;o)
Janet

Janet Bostwick said:

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

Quoted message said:

Janet Bostwick wrote:

snip

Quoted message said:

Quoted message said:

Chili Mac is a different dish. It is more of a casserole-type dish
whereas chili with elbow spaghetti in it is a soup/stew just like
chile with some macaroni in it.

Ah! Okay 🙂 Remember (if you read it) the Steak & Shake thread
from a week
or so ago? They served Chili-mac which was their chili spooned over
cooked
macaroni. It wasn't a baked casserole thing. The way things vary
from region to region is fascinating.

Jill

It really is interesting how things are things vary. I'm sure some
of the stuff develops independently, but others must be some
inventive cook either making do with available ingredients or
'improving' a dish. There is a practical application for putting the
chili over the macaroni--cooked macaroni left in the leftover soup
sucks up all the moisture and becomes mushy. If the chili is served
individually over a portion of the mac you avoid icky leftovers.
Been there, done that. ;o)
Janet

And both are ways of "stretching" a dish, I'm sure. And as you did with
less meat, more green peppers and onion in the chili. Whether
casserole-style or not, grate some cheese on top 🙂

Jill

jmcquown said:

Wayne Boatwright said:

On Sun 03 Jul 2005 12:23:54a, jmcquown wrote in rec.food.cooking:

Quoted message said:

>When I lived in Ohio I thought of chili as a cold weather food, and
>rarely prepared it any other time except in winter. Here in Arizona
>it's never cold enough to "qualify", so we disregard seasonal
>dishes. However, I made a big pot of chili a couple of weeks ago
>when it was 112 degrees outside. It was good!

Sometimes, you just have to have chili 🙂

How true. I loved chili even when I didn't like soup. I love many
soups now, but I still love chili and sometimes I just need a "fix"!
:-)

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

Jill

Beans here 🙂

Sheldon said:

jmcquown said:

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

I tried a small batch of White Chili made with chicken. It was *foul*
stuff! Never again.

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

Turkey is one of our favourite left overs! I cook 4 - 5 turkeys a year
since it is so popular. Turkey sandwiches, hot open face turkey
sandwiches, turkey pot pies, turkey wraps, turkey pizza, creamed turkey,
turkey soup, and the list goes on. When the turkey is down to the
carcass, I make turkey stock. We haven't tried fried turkey yet but aim
to get a fryer. We've heard a few horror stories so have put it off but
DD had deep fried turkey and said it was excellent. Where to put the
dressing since I stuff the bird is a concern. We *have* to have the
stuffing! Oh, and we have to have fresh made cranberry sauce not the
canned version. I have a couple of turkeys in the freezer. Hopefully
it will cool down enough to put the oven on or we get the fryer. This
talk of turkey has my mouth watering 🙂

~patches~ said:

We haven't tried fried turkey yet but aim to get a fryer.

My sister (whom I see maybe once every 15-20 years) makes deep fried
turkies for occasions like July 4th and Labor Day. She says it's
heavenly. I don't own a turkey fryer and don't know anyone who lives
any closer who does, so I've never tried it. I imagine it's similar
to fried Buffalo wings (with more meat) before you "buffalo" them.

🙂