Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Don't Ask Rambi -- Ignore unavailable to you. Want to Upgrade?

To: Ilaine who wrote (35976)	8/23/1999 12:49:00 AM
From: ZinMaster	Read Replies (1) \| Respond to of 71178

Funny colors for chili, but it sounds tasty! Where I come from, that would be called "Yankee" chili...except for the habaneros. I'm no purist, though. I bulk out my chili quite a bit with carrots, and often use black beans in place of the one true chili bean - the pinto. Sometimes I even use ground turkey in place of the course ground beef. On yet another hand, where I come from, 120 mph winds and a foot of rain can be expected for tonight and tomorrow. My former neighbors will be happy with anything under a dry roof this week. -z

To: Ilaine who wrote (35976)	8/23/1999 1:11:00 AM
From: Dayuhan	Read Replies (2) \| Respond to of 71178

Chili varies more than practically anything else on earth. I don't put beans in mine at all, usually. One pot with peeled fresh tomatoes, lots of onion, garlic, celery, green pepper, the spices, anything else that looks good. Another pot to sear the fine-cubed meat, sometimes pork, sometimes beef, often both. Seared meat goes into the tomato pot, add some stock and a bottle of beer, bring to a boil and simmer all day. I like to cook it the day before, chill at night and skim the fat. Two kinds of hot peppers here, one 3-5 inches long, light green, and hot, one tiny, less than an inch, bright red, and devastating. Can be mixed or used individually, depending on the desired final temperature. I like to serve it with chopped sweet onion and green pepper roasted, peeled, and chopped, which can be stirred in before eating. I cook a lot of beans, but usually as soups, with meat and spicy sausages. I like cooking the kind of food you can make in enormous pots, out of which small armies can be fed. That chili, or those bean soups, would go well with the garlic bread I was just talking about, and a salad of very fresh watercress, with a yogurt and fresh dill dressing... Maybe I'll move back to the mountains. Didn't earn much then, but we sure ate well. Different now, though we still do ok. Lots of seafood.

To: Ilaine who wrote (35976)	8/27/1999 5:35:00 PM
From: E	Read Replies (2) \| Respond to of 71178

You're on to other subjects, but... Swiss chard sauteed with olive oil and garlic and served with lemon wedges for squeezing is wonderful. I like it better even than spinach. Our health food store has swiss chard that tastes like garden-picked, and little yellow potatoes so sweet and good they're like a different vegetable, almost. But the swiss chard from the supermarket is delicious done this way, too. I make swiss chard a lot. It is especially good with pasta marinara, or pasta with any red sauce.