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   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD> I wonder what cpuld have caused that sort of off-taste? I'll assume   
    DD> you've not researched it.  Bv)=   
      
    RH> No, and have forgotten about it except as a reminder of how bad chili   
    RH> can be. Some years ago, a family in our church won the chili cook off   
    RH> with a sausage and pineapple abomination--don't know what the judges   
    RH> were thinking on that one! I did place in it, but heard a number of   
    RH> comments about the unusual "chili".   
      
   Not everything called chilli is actually chilli. I was competing in a   
   "district" cook-off (less than 20 cooks) some years ago and the #1 bowl   
   of red, according to the judges, was a cook who had put an entire regular    
   sized bottlem of Hunt's Catsup into his pot just before "turn in". He may   
   have won the trophy and the $$$$ but he didn't get a single "People's   
   Choice" vote.   
      
    RH> Greasy spoon chili in a not so greasy spoon eatery.   
      
    DD> We don't gots no greasy spoons around here. Our health department is   
    DD> "on the ball" and the local daily publishes their results on those who   
    DD> fail the test(s).   
      
    RH> The Raleigh paper publishes them on a weekly basis also. I see a number   
    RH> of B grades but usually nothing lower. The listing usually lists some   
    RH> of the violations that were noted.   
      
   All of the chilli cook offs in this area get a visit from the health    
   department. I got an attempted "ding" from aninspector for not having   
   a thermometer present. So, I lifted the lid of the chilli pot to the   
   stew bubbling merrily along and siad "What's boiling point?"   
      
   She started to ask "What's that ... " which was as far as she got when I   
   saw her "get it" and she turned and left.  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.   
      
    DD> Illinois does bridge decks with the brine. The trucks have signs   
    DD> warning to stay back 100 feet. But, you're going to be closer than   
    DD> that before you can read the warning. Go figger. I know what the   
    DD> trucks look like and I keep waaaaaay further back than 100 feet.   
      
    RH> We've seen the tracks but rarely see the trucks in action.   
      
   If they look like there's a ground fog following them they're putting   
   down ice melter.   
      
    DD> As they do in this area. I keep a monthly subscription at one between   
    DD> home and work. Hit it often for thew undercar wash to get ride of any   
    DD> salt build-up. Not to mentions the salty coating on the bodywork.   
      
    RH> We can't use a lot of the commercial washes because of the high cap on   
    RH> the back of the truck. So, it's usually a DIY project, awaiting a nice   
    RH> day without rain in the foreseeable forecast.   
      
   How high is the cap? If it will fit under a drive-thru awning it will go   
   nicely through most of the car washes around here. Most of them worry    
   about the ball on the hitch tangling and damaging the big spinning brush   
   that does the rear of the vehicle.   
      
        8<----- CLIP----->8   
      
    RH> ... Books are better than TV; they exercise your imagination.   
      
    DD> That's been a tenet of mine forever. Movies and boob tube show you the   
    DD> writer's or director's vision of what's happening. A book lets your   
    DD> mind build its own screenplay. I note that Gene Hackman died   
    DD> yesterday. Many of his movie roles inspired me to get the source   
    DD> material - if only to see what was left out.  Bv)=   
      
    RH> I don't think I've seen any of his movies. My dad's old newspaper boss   
    RH> (editor/owner) also owned the theater as part of the same building. He   
    RH> let employees and families in for free. When he passed away, the   
    RH> theater part was sold to an outsider, no more free movies so I think I   
    RH> saw maybe half a dozen (if that) more before leaving home. Steve and I   
    RH> haven't gone to a lot of movies either, just never got into it. I did   
    RH> talk him into seeing "Gone With the Wind" a couple of months after we   
    RH> got married. (G)   
      
   I worked at a local drive-in theater in my teens. And in the late 70s got   
   a job as a projectionist at an "adult" cinema. Talk about boooooring. As   
   long as those old Brinkert projectors were running well I got a lot of book   
   work (reading) done.   
      
    DD> Since the only "French Connection" recipe I could find is for a   
    DD> cocktail and neither of us .......  I picked this to "Burtonise" the   
    DD> post.   
      
    DD>       Title: French Coil Pastry W/Spinach & Feta   
    DD>  Categories: Greens, Cheese, Vegetables, Nuts, Pastry   
    DD>       Yield: 6 servings   
      
    RH> It works--and looks interesting.   
      
   The pixture accompanying the original recipe was nice. I'd probably   
   enjoy eating it. Doubt I'll ever make it, though.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Movie Candy Caramel Corn   
    Categories: Snacks, Nuts, Grains   
         Yield: 24 Cups   
       
        16 c  Popped popcorn   
         5 c  Mini pretzels   
         2 c  Brown sugar; firm packed   
         1 c  Butter   
       1/2 c  Dark corn syrup   
       1/2 ts Salt   
       1/2 ts Baking soda   
         1 c  Salted peanuts   
         2 c  Favorite candy *   
       
     * Candy corn, mini chocolate mints, chocolate covered   
     raisins or peanuts, M&M's, bridge mix, whatever you want.   
        
     Heat oven to 200ºF/93ºC. In large roasting pan combine   
     popcorn and pretzels; set aside. In 2 quart saucepan,   
     combine brown sugar, butter, corn syrup and salt. Cook   
     over medium heat, stirring occasionally, until mix comes   
     to a boil (12-14 minutes). Continue cooking, stirring   
     occasionally, until candy thermometer reads 230ºF/110ºC   
     or small amount of mix dropped in ice water forms a soft   
     ball (4-6 minutes). Remove from heat; stir in baking   
     soda. Pour over popcorn mixture; sprinkle peanuts over   
     coating. Stir until popcorn is coated.   
        
     Bake for 20 minutes; stir. Continue baking for 25   
     minutes. Remove from oven; stir in candy. Immediately   
     place caramel corn on waxed paper; cool completely.   
        
     Break into pieces. Store in tightly covered container.   
        
     Makes 24 cups.   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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