On Wed 07 Dec 2005 11:39:28a, wrote in rec.food.cooking:
Wayne,
Quoted message said:
Cox somehow lost your last post....If you had any questions...?
Jim
No, questions, Jim, but this was the content of the previous post, intact.
Quoted message said:Newsgroups: rec.food.cooking
Subject: Re: You know what I really hate?
From: Wayne Boatwright <[email hidden]>
On Tue 06 Dec 2005 09:15:04a, wrote in rec.food.cooking:
Quoted message said:Wayne,
Serious insulation is the only way to go, back in MI it's a religion,
must be the bitter cold 6 months a year. It's hard to believe any
house in AZ is tightly built though, not that I don't believe you,
it's just that I've seen how they're built out here. Fast cheap and
crappy, there ought to be a law..
I understand Michigan winters, Jim. I spent most of my life in NE Ohio
on the shore of Lake Erie.
Quoted message said:Quoted message said:Yeah, we have R26 in the walls and R50 in the ceiling. Not sure about
the floor. The construction is very tight.
> As for gas heating/appliances, grew up with it, and understand the
> technology so I know when/how to trust it.
I just have a personal vendetta against gas. :-)
I understand because I feel the same way about electric, only good for
lighting in my book.
People seem to be clearly divided on the issue. :-)
Quoted message said:Quoted message said:> Back to food, with a tie-in, made a HUGE pot of Chef Jim's 3 Bean
> Thunderin' A## Chile yesterday, the kids have been asking for it, now
> if I could just figure-out how to harness all that methane I could
> heat the house all winter...<G>
>
>
And the recipe for taht 3-bean chili would be, Jim?
I don't really use a recipe, for a basic batch I'll use a lb each of
ground beef, pork and hot Italian, carmelize some onions, whole bunch
of fresh garlic, roast a bunch of Anaheims, skin seed and chop. I
think the "secret" is just proper technique and fresh good quality
ingredients, ie I make sure my cumin seed and Mexican oregano are
fresh, toast and grind the cumin that sort of thing. Also I "2-stage"
the onions, in addition to the carmelized onion I begin with, I throw
in more that I've just softened. I will also soften some seeded fresh
japalenos.
I use canned kidney beans, light red, dark red and black beans, thus
the 3 Bean name. I just start emptying cans into the pot until it
looks right, most cans I drain first to keep the "soupyness" where I
want it. Canned diced tomatos and tomato sauce too, and once again I
just eye it.
The only other seasoning I use is New Mexico Chili Powder I buy by the
pound at the Food City in the Junction, Mojave is the brand name. And
of course Kosher salt and fresh cracked pepper to taste.
All in All just a generic version of what I call a classic midwestern
chili like everybody's Mom back east makes. Just with the proper
techniques and fresh, mostly, ingredients.
I make a really decent chili, not totally unlike yours, but I like your
pointers and will adopt some of them for mine, that I don't already do.
Saved all your notes!
Quoted message said:Take Care and enjoy the season, this is my last winter/Christmas in AZ
so I'm living it to the fullest.
You as well. Sorry you won't be getting back this way, but Christmas is
really nicer with snow. :-) (If not the whole winter.)
Have a great holiday!
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974