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   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD> Not everything called chilli is actually chilli. I was competing in a   
    DD> "district" cook-off (less than 20 cooks) some years ago and the #1   
    DD> bowl of red, according to the judges, was a cook who had put an entire   
    DD> regular sized bottlem of Hunt's Catsup into his pot just before "turn   
    DD> in". He may have won the trophy and the $$$$ but he didn't get a   
    DD> single "People's Choice" vote.   
      
    RH> Doesn't sound like anything I'd vote for. I'm not much of a ketchup   
    RH> eater to begin with, and knowing that there was a bottle of it in the   
    RH> pot of chili would have turned me off, fast!   
      
   Unless you saw him doing it you'd not know. But he was seen - and ratted    
   out. Chilli cooks are a big a bunch of gossips as a ladies knitting club.   
      
    RH> Greasy spoon chili in a not so greasy spoon eatery.   
      
        8<----- Y'Know ----->8   
      
    DD> All of the chilli cook offs in this area get a visit from the health   
    DD> department. I got an attempted "ding" from aninspector for not having   
    DD> a thermometer present. So, I lifted the lid of the chilli pot to the   
    DD> stew bubbling merrily along and siad "What's boiling point?"   
      
    DD> She started to ask "What's that ... " which was as far as she got when   
    DD> I saw her "get it" and she turned and left.  Bv)=   
      
    RH> Makes you wonder, sometimes, how they got to be food inspectors. The   
    RH> VFW post here runs a chuck wagon at community events as a fund raiser.   
    RH> All who are involved with running it in any form have to go thru the   
    RH> county food handler's certification class. AFAIK, it has never been   
    RH> "audited" but I'm sure it would pass.   
      
   I have always had a food handlers certification when required. But never,   
   in 82 years been asked to show it to an inspector or other food cop.   
      
    DD> If they look like there's a ground fog following them they're putting   
    DD> 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.   
      
    DD> How high is the cap? If it will fit under a drive-thru awning it will   
    DD> go nicely through most of the car washes around here. Most of them   
      
    RH> We don't do drive thru awnings. The truck and cap would probably fit   
    RH> but we've got radio antennas that would not fit. Having done the drive   
    RH> thru at the bank a few times, we know not to try it at a fast food   
    RH> place.   
      
   All of the banks I've used in this are have covers over all but the    
   drive-up window. But the covers are necessary because of the pneumatic   
   tubing that shuffles the paparwork back and forth.   
      
    RH> ... Books are better than TV; they exercise your imagination.   
      
        8<----- CUT ----->8   
      
    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.   
      
    DD> The pixture accompanying the original recipe was nice. I'd probably   
    DD> enjoy eating it. Doubt I'll ever make it, though.   
      
    RH> I've come to that realisation with a lot of recipies. Went thru a stack   
    RH> of saved newspaper food sections over the past week or so, think I   
    RH> saved maybe a dozen recipies to try.   
      
   One of the reasons I like Taste of Home recipoes is that they are by   
   home cooks and doable in most kitchens. Even the T.O.H. Test Kitchen   
   recipes are aimed at the home cook. I still collect stuff I might make   
   in my kitchen from Saveur, New York Times, Simply Recipes, etc.   
      
   And once in a while I hit a gem I've not made before that gets made   
   right away ....   
      
   Made this one yesterday and sent half of it home with my brother who   
   spent the day Ubering his wife and daughter to various medical deals.   
   Got requests for the recipe from both Vicky (S-I-L) and her daughter,   
   Robin.   
      
   I was sensitised to it by the similar recipe I posted to you earlier   
   this week. Never had a bad shrimp dish.  Bv)=   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Shrimp Etouffee   
    Categories: Seafood, Vegetables, Citrus, Herbs, Rice   
         Yield: 6 servings   
       
       1/3 c  A-P flour   
       1/2 c  Oil   
         1 lg Bell pepper; chopped   
         1 lg Onion, chopped   
         1 c  Chopped celery   
        15 oz Can tomato sauce   
         1 c  Seafood stock or chicken   
              - broth   
         1 tb Worcestershire sauce   
     1 1/2 ts Garlic powder   
     1 1/2 ts Cajun seasoning *   
         1 ts Paprika   
         1 ts Lemon juice   
     1 1/2 lb Uncooked U-40 shrimp; peeled   
              - deveined   
              Hot cooked rice   
              Thin sliced green onions   
       
     * I used Tony Chachere's (green can) which says "Creole   
     Seasoning" but seems to double as "Cajun Seasoning".   
        
     In a Dutch oven, whisk flour and oil until smooth. Cook   
     over medium-high heat for 5 minutes, whisking   
     constantly. Reduce heat to medium; cook and stir 10   
     minutes longer or until mixture is reddish-brown.   
        
     Add the green pepper, onion and celery; cook and stir   
     for 5 minutes. Add the tomato sauce, stock,   
     Worcestershire sauce, garlic powder, Cajun seasoning,   
     paprika and lemon juice. Bring to a boil. Reduce heat;   
     cover and simmer for 45 minutes.   
        
     Stir in shrimp; cover and cook until shrimp turn pink,   
     about 5 minutes . Serve with rice, garnish with green   
     onions.   
        
     Taste of Home Test Kitchen   
        
     Makes: 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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