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   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD> Cincinatti Chilli is most definitely an aquired taste.  And remains   
      
    RH> I wouldn't go out and buy it but I can at least say I've tried it. Same   
    RH> category as durian--have tried, found out it's ok but not something I'd   
    RH> go out and buy.   
      
    DD> If I'm in the area I might order it at a food establishment. But   
    DD> modtly I like Springfield-style/Dave's Kitchen chilli.   
      
    RH> I usually order something other than chili, especially if I don't know   
    RH> much about the chili. I've had some (at cook offs) that have been   
    RH> really nasty.   
      
   Having tried bowls of "chilli" all over te US I know better than to    
   order a bowl of red anywhere near the Northeastern US. It's most likely   
    gonna be a bland hamburger/tomato soup.   
      
    RH> I think I'll stick with our chili recipies--family style (but without   
    RH> the corn) and competition style--just meat, spices, onion, tomato and   
    RH> peppers.   
      
    DD> Well, yeah. Nearly every tavern in town had a chilli on offer. All   
    DD> *VERY* heavy on the oil. Served in souffle plates w/chilli, beans   
    DD> (from another pot) and sometimes with a pair of tamales (called a   
    DD> "Doubleheader") I was never one for the extra cost of the tamales.   
      
    RH> Not so many places around here. We tried a new in town sushi place   
    RH> yesterday in a building that can't seem to keep a restaurant more than   
    RH> 6 months. I think this is the 3rd or 4th different iteration since we   
    RH> moved here in 2009. Anyway, the sushi was AYCE only, set price (soup,   
    RH> drinks, etc extra). We ordered 4 different types, one was one piece   
    RH> only, with raw fish so Steve had that. He had the clear (beef broth   
    RH> with thin sliced mushrooms) soup; I went with the miso soup with tofu   
    RH> and a few green leave of undetermined origin. The place is good for a   
    RH> young person, with a decent appetite and mediocre taste in sushi but   
    RH> not us. Nancy Backus introduced us to her favorite place, Taste of   
    RH> Japan, in West Henrietta, NY. We try to get there any time we're in the   
    RH> area; the owner and his wife are the only cook/chefs and the sushi is   
    RH> top notch. Found another sushi place here in town last summer; it was   
    RH> ok but not of the quality we've gotten at ToJ. Still, we'd go back to   
    RH> that place over the new one, given a choice.   
      
   So, you gonna go back?   
      
    DD> There are a couple places in  town where one can still get a bowl   
    DD> of "good old, greasy, Springfield tavern chilli. Both do very well   
    DD> selling that stuff.   
      
    RH> Typical greasy spoons? (G)    
       
   Actually not. One is the Dublin Pub, a mid-level sit-down restaurant   
   using the old Vic's Pizza recipe. The other is a tavern (Brickhouse)   
   and sports bar on the city's west side.   
      
    RH> Either one would have gone well for supper earlier this week. Between   
    RH> Wednesday and Thursday, we had 3.25" of snow. A lot of it is gone now   
    RH> but it shut down the whole area for several days. It was sleet and   
    RH> freezing rain to the south and east of us; we escaped that this time   
    RH> around. But, since we don't have as much snow removal equipment in this   
    RH> part of the state as the western part does, the secondary and back   
    RH> roads stay snow covered longer. Therefore, the kids get more snow days,   
    RH> government shuts down and the whole state comes down to a slow crawl.   
      
    DD> Sounds like a comment I first made when driving a semi through   
    DD> Arkansas during a winter event. Talking on the CB raDIO (remember   
    DD> those?) I told a guy who was crying about how slick it was "In   
    DD> Arkansas they think salt is something youm put on your French Fries   
    DD> not your roads."  Bv)=   
      
    RH> This area brines the roads first, then when the stuff (in whatever   
    RH> form) starts coming down, they go out with sand and salt. Car washes do   
    RH> a booming business after the storms pass.   
      
   As they do in this area. I keep a monthly subscription at one between    
   home and woek. Hit it often for thew undercar wash to get ride of any   
   salt build-up. Not to mentions the salty coating on the bodywork.   
      
    DD>       4 c  Dried pinto beans   
    DD>       1    Ham hock   
    DD>      15 oz Can tomato sauce   
    DD>     1/4 c  Chilli spice mix   
    DD>     1/4 c  Brown sugar   
    DD>       2 tb (to 3 tb) white vinegar   
    DD>       5 cl Garlic; minced   
    DD>       1 lg Onion; peeled, diced small   
      
    DD>   Recipe courtesy of Ree Drummond   
      
    RH> Looks more like bean soup--and brown sugar????????????   
      
   Sure. Why not. I'd add cumin and less chilli spice. But, it's an   
   OK (really) recipe for beans to add to chilli.   
      
   If I'm not using my chilli beans I'll do Bush's or Brooks Hot    
   Chili Beans.   
      
   Here's mine again - just to compare   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Dave's Chilli Beans   
    Categories: Beans, Chilies   
         Yield: 4 Servings   
       
         2 c  Dried pinto beans   
         1 ts Oil or bacon dripping   
         1 md Onion; chopped   
         3 cl Garlic; mashed   
         8 oz Can tomato puree or paste   
         2 ts Ground cumin   
         1 tb Chilli spice *   
              Salt & pepper   
         1 md Bell pepper; cored, diced   
         1    Dried red chile; ground   
              Water; as needed   
       
     * Mexene, Baron's, Ray's, etc.   
        
     Soak beans overnight, if desired. Then drain and add   
     fresh water. Boil the beans hard for 10 to 15 minutes   
     to kick start the conversion of the starches. Reduce   
     the heat to a nice four bubble simmer and cover the   
     pot. Cook until tender but not mushy.   
        
     Saute onion and garlic in oil. Add tomato, chilli   
     spice, salt & pepper, parsley and ground red pepper   
     with a little water.   
        
     Boil for 10-15 minutes. Add to beans and add the cumin   
     at this time, cook for 25 minutes or longer.   
        
     Recipe and MM Format by Dave Drum - 04 July 1996   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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