modom gets whupped again

OmManiPadmeOmelet said:

Quoted message said:

I HATE

bell peppers! They add a bitter flavor to anything they are cooked
with.

ITA as to the green ones - I pick 'em out whenever possible. They're
nasty. The DH likes my grandmother's stuffed bell pepper recipe
(simple as dirt), so I fix one bell pepper for him and another for me.
His has chopped bell peppers in it, mine has none. And before you ask
why I waste a bell pepper if I don't like 'em, it's part of the
presentation, AFAICS, but until this thread, I hadn't even thought to
replace a green pepper with a red one. Hmmmm.

Mom's recipe:

@@@@@ Now You're Cooking! Export Format

Stuffed Green Peppers

meats and poultry

1 1/2 pounds ground beef; pref. ham and beef combo
1 can corn; drained
2 cans tomato sauce
4 large green peppers
season to taste

Preheat oven to 350° F. Slice tops off green pepper so they fit in the
casserole neatly, scooping out the seeds. Parboil. Brown the meat and
drain. Add the corn and tomato sauce, then season to taste. Place
parboiled peppers cut side up in casserole and fill with meat mixture,
then fill in between the peppers. Bake for 45 mins.

Contributor: Neva Marken Hopkins

Yield: 4 servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

Dan Abel said:

In article <[email hidden]>,

modom said:

I've developed a fondness for pasillas. But according to Rick
Bayless, some people in California use the term "pasilla" to refer to
what other people call "poblano." The pasilla chile I'm referring to
is dried, about 6 inches long or longer, about 1 1/2 inches wide at
its widest, and very dark, almost black.

Rick battled it out with Bobby Flay on Iron Chef America this weekend.
It was mentioned that the Pablano and the Pasilla do in fact refer to
the same chili. The Pablano is the fresh version and the Pasilla is the
dried one.

I saw that episode too. It was fun. Battle bison, or boofalo, as
Bayless pronounced it.

As Brian said, dried poblanos are called anchos. However, Bayless'
message was that people in some places use the word "pasilla" to refer
to what many other people call "poblano." Something about people from
the Mexican state of Michoacan and immigration patterns into
California makes this nomenclature pattern a reference problem in
cross-population chile identification. Pasillas here in Texas are
quite distinct from both anchos and poblanos in shape, color, texture
and taste.
--
modom

Damsel in dis Dress said:

biig said:

Damsel in dis Dress said:

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Carol ...don't ever change the sig. I laugh every time I
see it...Sharon

Glad you like it. I love making people smile, even if it *is* over
the notion of violence. LOL!

Always reminds me of "Build a man a fire and he'll be warm for a day.
Set a man on fire, and he'll be warm for the rest of his life."

serene

On Sat, 08 Apr 2006 20:31:18 -0500, modom <[email hidden]>

Quoted message said:

I'm telling you it was good. Eleven competitors placed. And I
didn't.

Considering there were only 12 entrants.... nyuk, nyuk, nyuk.

But like a true Texan (who uses cornmeal in his chili), you keep
getting back up on the bull. You get an A for effort. Keep at
it. Keep victimizing friends and family in the meantime ;-)

-sw

On Mon, 10 Apr 2006 22:45:52 -0700, Serene <[email hidden]>

Quoted message said:

Always reminds me of "Build a man a fire and he'll be warm for a day.
Set a man on fire, and he'll be warm for the rest of his life."

That should be your sig, Serene.

Carol, pyromaniac
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Damsel in dis Dress said:

On Mon, 10 Apr 2006 22:45:52 -0700, Serene <[email hidden]>

Quoted message said:

Always reminds me of "Build a man a fire and he'll be warm for a day.
Set a man on fire, and he'll be warm for the rest of his life."

That should be your sig, Serene.

For a while it was. I haven't had a .sig for a long time. Maybe I
should get one again. Dunno.

serene

In article <[email hidden]>,

modom said:

Dan Abel said:

In article <[email hidden]>,

modom said:

I've developed a fondness for pasillas. But according to Rick
Bayless, some people in California use the term "pasilla" to refer to
what other people call "poblano." The pasilla chile I'm referring to
is dried, about 6 inches long or longer, about 1 1/2 inches wide at
its widest, and very dark, almost black.

Rick battled it out with Bobby Flay on Iron Chef America this weekend.
It was mentioned that the Pablano and the Pasilla do in fact refer to
the same chili. The Pablano is the fresh version and the Pasilla is the
dried one.

I saw that episode too. It was fun. Battle bison, or boofalo, as
Bayless pronounced it.

As Brian said, dried poblanos are called anchos.

Yeah, that's what they *really* said. I think I should stop posting
about things that I know little about, like peppers.

I lost my ancho powder on Sunday. My wife made devilled eggs for
church, and couldn't find any paprika. I said the ancho would be fine.
We couldn't find it. She asked about cayenne. Well, *I* would like it,
but it wouldn't go over with some people.

I found the ancho powder yesterday in the fridge. WTF? I think she
used chili powder for the eggs. I think she wanted the color, so I'm
sure that worked fine in moderation.

--
Dan Abel
[email hidden]
Petaluma, California, USA

re modom's recipe

1. too many kinds of chiles; flattens the flavor profile; reduces
character; 3 is good

2. toast and seed the dried chiles, then grind them; if you strain the
skins out you lose some flavor, aroma, and texture (if they're green
and fresh you want to skin them)

3. good choice of beers, if it's fresh; but shiner bock doesn't travel
well; and come to think of it the problem there is heat, so maybe it
doesn't cook well either; great alongside, though

4. where's the cumin? it won't taste or smell like chili without cumin

5. cooked it too long; use 2 hours for cooking, then let it cool and
meld - if you had overnight that'd be optimal - then reheat it for
serving; though cooking it all day might be a cook-off thing (like that
silly quarter-inch dice) where the judges hate the idea of any texture
to the meat...

6. as for the picture, what is it with you and the plates that eat the
color in the food instead of contrasting to bring it out?

--Blair

Sheldon, you caught the cumin omission, but your chili recipe has
beans, furthering the thesis that you are an oppressive [censored].

Have a nice day.

--Blair

Dan Abel said:

Celery brings up bad memories. In grade school, the cooks put celery in
*everything*, including chili. If they accidentally didn't put celery
in the main dish, then they served celery sticks on the side.

It's a request from the facilities department to offset the fact that
kids will eat nothing but cheese if you don't guide them.

--Blair
"To you it's a bad day. To your custodian
it's two hours with a plunger and a mop."

Blair P. Houghton said:

6. as for the picture, what is it with you and the plates that eat the
color in the food instead of contrasting to bring it out?

Hey, I *liked* the purple chili! Still looked good to me!

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Blair P. Houghton said:

Sheldon, you caught the cumin omission, but your chili recipe has
beans, furthering the thesis that you are an oppressive [censored].

Hey! Beans and tomatoes are MANDATORY for chili outside of Texas and
the immediate surrounding area. Celery is just weird.

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Steve Wertz said:

On Sat, 08 Apr 2006 20:31:18 -0500, modom <[email hidden]>

Quoted message said:

I'm telling you it was good. Eleven competitors placed. And I
didn't.

Considering there were only 12 entrants.... nyuk, nyuk, nyuk.

But like a true Texan (who uses cornmeal in his chili), you keep
getting back up on the bull. You get an A for effort. Keep at
it. Keep victimizing friends and family in the meantime ;-)

-sw

Cornmeal?!? You cut me to the quick, sir! Harrrrrumph. Anyhow, I
finished the leftover chili last night. Huevos again.

And I almost got famous from the competition experience:
http://www.commercejournal.com/

Now I can BE somebody! Sorta.
--
modom

Blair P. Houghton said:

re modom's recipe

1. too many kinds of chiles; flattens the flavor profile; reduces
character; 3 is good

I suppose. But there was only one cascabel in the mix. and only one
chipotle, too.

Quoted message said:

2. toast and seed the dried chiles, then grind them; if you strain the
skins out you lose some flavor, aroma, and texture (if they're green
and fresh you want to skin them)

At the cook off that was not an option, although I suppose I could
have pre-ground the pods. That would take planning ahead, though.
Who do you think I am? And the texture of pasilla skins resembles
cellophane.

Quoted message said:

3. good choice of beers, if it's fresh; but shiner bock doesn't travel
well; and come to think of it the problem there is heat, so maybe it
doesn't cook well either; great alongside, though

Shiner is good stuff. And the trip from Shiner, TX to Cow Hill isn't
that long.

Quoted message said:

4. where's the cumin? it won't taste or smell like chili without cumin

Not listing it was an unfortunate oversight on my part. Sorry.

Quoted message said:

5. cooked it too long; use 2 hours for cooking, then let it cool and
meld - if you had overnight that'd be optimal - then reheat it for
serving; though cooking it all day might be a cook-off thing (like that
silly quarter-inch dice) where the judges hate the idea of any texture
to the meat...

The texture was pleasing to me at least, but less cooking time would
have been okay.

Quoted message said:

6. as for the picture, what is it with you and the plates that eat the
color in the food instead of contrasting to bring it out?

Call me a color vampire.
--
modom

Damsel in dis Dress said:

Blair P. Houghton said:

Sheldon, you caught the cumin omission, but your chili recipe has
beans, furthering the thesis that you are an oppressive [censored].

Hey! Beans and tomatoes are MANDATORY for chili outside of Texas and
the immediate surrounding area. Celery is just weird.

So is mixing red and green chiles.
--
modom

On Thu, 13 Apr 2006 21:05:59 -0500, modom <[email hidden]> wrote:
[snip]

Quoted message said:

And I almost got famous from the competition experience:
http://www.commercejournal.com/

Y'all're skinny as a rail! How can you eat -- and drink -- so well and
be so damned skinny?!

The Gahdz have a nasty sense of humor indeed!

The Ranger
--
"Life should NOT be a journey to the grave with the intention of
arriving safely, in an attractive and well-preserved body. Rather one
should skid in sideways, chocolate in one hand, martini in the other,
body thoroughly used up, totally worn out while screaming 'WOO HOO!
What a ride!'"

modom said:

Blair P. Houghton said:

re modom's recipe

1. too many kinds of chiles; flattens the flavor profile; reduces
character; 3 is good

I suppose. But there was only one cascabel in the mix. and only one
chipotle, too.

Either of which added the heat. You need one earthy, one midrange, and
one bright, with one of those being hot. And you're done. Mole' city.
The only reason to use more is if you know someone else is using the
same three you would have used, and you prefer differentiation to
clarity.

Quoted message said:

Quoted message said:

2. toast and seed the dried chiles, then grind them; if you strain the
skins out you lose some flavor, aroma, and texture (if they're green
and fresh you want to skin them)

At the cook off that was not an option, although I suppose I could
have pre-ground the pods. That would take planning ahead, though.
Who do you think I am? And the texture of pasilla skins resembles
cellophane.

If you toast them right, and let them cool, they crisp up, and grind
like coffee, all the way down to espresso powder if you want. Seeding
is the tough part, with pods you bought dry. Especially those damnable
chipotles. They're thick-walled and the seeds get embedded in the
chile-jerky flesh when they dry. Makes me wonder how they'd do if they
were seeded before smoking and drying, but opening the coccoon might
let too much moisture out too fast...

Quoted message said:

Quoted message said:

3. good choice of beers, if it's fresh; but shiner bock doesn't travel
well; and come to think of it the problem there is heat, so maybe it
doesn't cook well either; great alongside, though

Shiner is good stuff. And the trip from Shiner, TX to Cow Hill isn't
that long.

But the trip through the chili pot...might induce the same chemical
problems that the long drive to Phoenix does.

As for whether it's good: I'm currently considering taking a job in
Waco for two reasons; 1. it's sorta near a good friend who will be at
Ft. Hood for the next 9 months; and 2. it's a day-trip from a chance to
"accidentally" go swimming in the vats at the Shiner brewery.

--Blair