Chilli con Carne Recipe:

http://chefdepaprika.com/2015/03/chi...RecFoodCooking

Laszlo Varga wrote:
> Chilli con Carne Recipe:
>
> http://chefdepaprika.com/2015/03/chi...RecFoodCooking

is there such a word as "chilli"?

looks like someone accidentally spilled some beans in there

I'll let the group take it from here

On Fri, 27 Mar 2015 16:35:38 +0000 (UTC), tert in seattle
> wrote:

> Laszlo Varga wrote:
> > Chilli con Carne Recipe:
> >
> > http://chefdepaprika.com/2015/03/chi...RecFoodCooking
>
> is there such a word as "chilli"?
>
> looks like someone accidentally spilled some beans in there
>
> I'll let the group take it from here

When you see it spelled that way, you know he's "not from here". It's
the European way. They don't distinguish between chili types either.
No distinguishing between squash either, every one of them is a
"pumpkin" and in the same vein - every dessert is "pudding".


--

sf

On Saturday, March 28, 2015 at 12:19:43 AM UTC-5, sf wrote:
>
> On Fri, 27 Mar 2015 16:35:38 +0000 (UTC), tert in seattle
> > wrote:
>
> > is there such a word as "chilli"?
>
> When you see it spelled that way, you know he's "not from here". It's
> the European way. They don't distinguish between chili types either.
> No distinguishing between squash either, every one of them is a
> "pumpkin" and in the same vein - every dessert is "pudding".
>
> sf
>
>
And his 'recipe' calls for black beans but he's using kidney beans.

On Sat, 28 Mar 2015 18:02:14 +1100, Bruce > wrote:

> On Fri, 27 Mar 2015 22:19:34 -0700, sf > wrote:
>
> It gets more confusing:
>
> When you say black beans:
> http://www.fooducate.com/app#page=pr...F-1231380C180E
>
> I say black beans:
> https://internationalgroceries.com.a...product_id=162

What do you call regular black beans if you eliminate the "salted"
part about your black beans?

--

sf

In article >,
says...
> When you see it spelled that way, you know he's "not from here". It's
> the European way. They don't distinguish between chili types either.
> No distinguishing between squash either, every one of them is a
> "pumpkin" and in the same vein - every dessert is "pudding".

What's more, we can't distinguish sf from the back end of a donkey
:-)

Janet UK

On 28/03/2015 8:05 AM, Janet wrote:
> In article >,
> says...
>> When you see it spelled that way, you know he's "not from here". It's
>> the European way. They don't distinguish between chili types either.
>> No distinguishing between squash either, every one of them is a
>> "pumpkin" and in the same vein - every dessert is "pudding".
>
> What's more, we can't distinguish sf from the back end of a donkey
> :-)
>
> Janet UK
>
Don't you mean: "The arse of an ass" or, as she's a USian, "The ass of
as ass"?


--
Buy a man a beer and he wastes an hour.
Teach a man to brew and he wastes the rest of his life.

graham wrote:
>
> Don't you mean: "The arse of an ass" or, as she's a USian, "The ass of
> as ass"?

When my daughter was young, I used to read her a short story at
bedtime. Aesops fables were good for that...short.

In one story about a guy and his donkey, he said, "You stupid ass!" I
forget which story it was but that sentence cracked us both up. We
were laughing so hard we got tears in our eyes.

On Fri, 27 Mar 2015 23:04:51 -0700 (PDT), "
> wrote:

>On Saturday, March 28, 2015 at 12:19:43 AM UTC-5, sf wrote:
>>
>> On Fri, 27 Mar 2015 16:35:38 +0000 (UTC), tert in seattle
>> > wrote:
>>
>> > is there such a word as "chilli"?
>>
>> When you see it spelled that way, you know he's "not from here". It's
>> the European way. They don't distinguish between chili types either.
>> No distinguishing between squash either, every one of them is a
>> "pumpkin" and in the same vein - every dessert is "pudding".
>>
>> sf
>>
>>
>And his 'recipe' calls for black beans but he's using kidney beans.

I'd use either or both together, matters not a whit... and the finast
chili is prepared without refering to any recipe... the worst is from
exactly following a recipe, ends up like paint by numbers art.

On Sat, 28 Mar 2015 18:02:14 +1100, Bruce > wrote:

>On Fri, 27 Mar 2015 22:19:34 -0700, sf > wrote:
>
>>On Fri, 27 Mar 2015 16:35:38 +0000 (UTC), tert in seattle
> wrote:
>>
>>> Laszlo Varga wrote:
>>> > Chilli con Carne Recipe:
>>> >
>>> > http://chefdepaprika.com/2015/03/chi...RecFoodCooking
>>>
>>> is there such a word as "chilli"?
>>>
>>> looks like someone accidentally spilled some beans in there
>>>
>>> I'll let the group take it from here
>>
>>When you see it spelled that way, you know he's "not from here". It's
>>the European way. They don't distinguish between chili types either.
>>No distinguishing between squash either, every one of them is a
>>"pumpkin" and in the same vein - every dessert is "pudding".
>
>It gets more confusing:
>
>When you say black beans:
>http://www.fooducate.com/app#page=pr...F-1231380C180E
>
>I say black beans:
>https://internationalgroceries.com.a...product_id=162

Racist beans:
http://www.amazon.com/Iberia-10562-B...s=turtle+beans

On Sat, 28 Mar 2015 14:05:36 -0000, Janet > wrote:

>In article >,
>says...
>> When you see it spelled that way, you know he's "not from here". It's
>> the European way. They don't distinguish between chili types either.
>> No distinguishing between squash either, every one of them is a
>> "pumpkin" and in the same vein - every dessert is "pudding".
>
> What's more, we can't distinguish sf from the back end of a donkey
>:-)
>
> Janet UK


Yes you can, sf's back end is bigger. LOL

Gary wrote:
>
>When my daughter was young, I used to read her a short story at
>bedtime. Aesops fables were good for that...short.
>
>In one story about a guy and his donkey, he said, "You stupid ass!" I
>forget which story it was but that sentence cracked us both up. We
>were laughing so hard we got tears in our eyes.

http://fablesofaesop.com/the-ass-car...the-image.html

"Janet" > wrote in message
...
> In article >,
> says...
>> When you see it spelled that way, you know he's "not from here". It's
>> the European way. They don't distinguish between chili types either.
>> No distinguishing between squash either, every one of them is a
>> "pumpkin" and in the same vein - every dessert is "pudding".
>
> What's more, we can't distinguish sf from the back end of a donkey
> :-)

You're lost Janet. You need to go to the ham thread, STAT!

In article >, says...
>
> "Janet" > wrote in message
> ...
> > In article >,
> > says...
> >> When you see it spelled that way, you know he's "not from here". It's
> >> the European way. They don't distinguish between chili types either.
> >> No distinguishing between squash either, every one of them is a
> >> "pumpkin" and in the same vein - every dessert is "pudding".
> >
> > What's more, we can't distinguish sf from the back end of a donkey
> > :-)
>
> You're lost Janet. You need to go to the ham thread, STAT!

You seem to be confusing sf's arse with a ham (easily done).



Janet UK

On Saturday, March 28, 2015 at 2:01:25 AM UTC-10, sf wrote:
> On Sat, 28 Mar 2015 18:02:14 +1100, Bruce > wrote:
>
> > On Fri, 27 Mar 2015 22:19:34 -0700, sf > wrote:
> >
> > It gets more confusing:
> >
> > When you say black beans:
> > http://www.fooducate.com/app#page=pr...F-1231380C180E
> >
> > I say black beans:
> > https://internationalgroceries.com.a...product_id=162
>
> What do you call regular black beans if you eliminate the "salted"
> part about your black beans?
>
> --
>
> sf

Frijoles negros are getting pretty popular in the US these days. I'd add that to a pot of chili any day of the week. Most of the time, I just add whatever I got.

If I was talking to a Chinese cook, I'd call it "Mexican black beans", otherwise most likely, we'd be talking about the salted, fermented, black beans, and I'd just say "black bean." If I was talking to a Mexican cook, I'd say "frijoles negros." To Americans, I'd say "can of black beans."

On Sun, 29 Mar 2015 14:26:58 +0100, Janet > wrote:

>In article >, says...
>>
>> "Janet" > wrote in message
>> ...
>> > In article >,
>> > says...
>> >> When you see it spelled that way, you know he's "not from here". It's
>> >> the European way. They don't distinguish between chili types either.
>> >> No distinguishing between squash either, every one of them is a
>> >> "pumpkin" and in the same vein - every dessert is "pudding".
>> >
>> > What's more, we can't distinguish sf from the back end of a donkey
>> > :-)
>>
>> You're lost Janet. You need to go to the ham thread, STAT!
>
> You seem to be confusing sf's arse with a ham (easily done).

Ahahahahaha. . . . really no confusion... sf's arse is far wider...
but at least its wll laundered and spritzed with parfume so I'd pound
it.

dsi1 wrote:
> On Saturday, March 28, 2015 at 2:01:25 AM UTC-10, sf wrote:
>> On Sat, 28 Mar 2015 18:02:14 +1100, Bruce > wrote:
>>
>> > On Fri, 27 Mar 2015 22:19:34 -0700, sf > wrote:
>> >
>> > It gets more confusing:
>> >
>> > When you say black beans:
>> > http://www.fooducate.com/app#page=pr...F-1231380C180E
>> >
>> > I say black beans:
>> > https://internationalgroceries.com.a...product_id=162
>>
>> What do you call regular black beans if you eliminate the "salted"
>> part about your black beans?
>>
>> --
>>
>> sf
>
> Frijoles negros are getting pretty popular in the US these days. I'd add that to a pot of chili any day of the week. Most of the time, I just add whatever I got.
>
> If I was talking to a Chinese cook, I'd call it "Mexican black beans", otherwise most likely, we'd be talking about the salted, fermented, black beans, and I'd just say "black bean." If I was talking to a Mexican cook, I'd say "frijoles negros." To Americans, I'd say "can of black beans."

I used to get a dish with black bean sauce at this chinese restaurant in
Chicago that burned down (Hong Min). It was delicious. I bought some jarred
stuff a few years ago in an attempt to simulate the experience and was
sadly disappointed.

On Monday, March 30, 2015 at 7:50:05 AM UTC-10, tert in seattle wrote:
> dsi1 wrote:
> > On Saturday, March 28, 2015 at 2:01:25 AM UTC-10, sf wrote:
> >> On Sat, 28 Mar 2015 18:02:14 +1100, Bruce > wrote:
> >>
> >> > On Fri, 27 Mar 2015 22:19:34 -0700, sf > wrote:
> >> >
> >> > It gets more confusing:
> >> >
> >> > When you say black beans:
> >> > http://www.fooducate.com/app#page=pr...F-1231380C180E
> >> >
> >> > I say black beans:
> >> > https://internationalgroceries.com.a...product_id=162
> >>
> >> What do you call regular black beans if you eliminate the "salted"
> >> part about your black beans?
> >>
> >> --
> >>
> >> sf
> >
> > Frijoles negros are getting pretty popular in the US these days. I'd add that to a pot of chili any day of the week. Most of the time, I just add whatever I got.
> >
> > If I was talking to a Chinese cook, I'd call it "Mexican black beans", otherwise most likely, we'd be talking about the salted, fermented, black beans, and I'd just say "black bean." If I was talking to a Mexican cook, I'd say "frijoles negros." To Americans, I'd say "can of black beans."
>
> I used to get a dish with black bean sauce at this chinese restaurant in
> Chicago that burned down (Hong Min). It was delicious. I bought some jarred
> stuff a few years ago in an attempt to simulate the experience and was
> sadly disappointed.

Those Chinese cooks are sure tricky. Copying them is tough. I used to get roast pork from the green shack down the street but then a truck ran into the section where he made the pork and duck. No more roast pork. Don't you just hate when that happens? :-)

https://www.youtube.com/watch?v=fZoH4bUL5vc

On Mon, 30 Mar 2015 12:05:02 -0700 (PDT), dsi1 >
wrote:

> On Monday, March 30, 2015 at 7:50:05 AM UTC-10, tert in seattle wrote:
> > dsi1 wrote:
> > > On Saturday, March 28, 2015 at 2:01:25 AM UTC-10, sf wrote:
> > >> On Sat, 28 Mar 2015 18:02:14 +1100, Bruce > wrote:
> > >>
> > >> > On Fri, 27 Mar 2015 22:19:34 -0700, sf > wrote:
> > >> >
> > >> > It gets more confusing:
> > >> >
> > >> > When you say black beans:
> > >> > http://www.fooducate.com/app#page=pr...F-1231380C180E
> > >> >
> > >> > I say black beans:
> > >> > https://internationalgroceries.com.a...product_id=162
> > >>
> > >> What do you call regular black beans if you eliminate the "salted"
> > >> part about your black beans?
> > >>
> > >> --
> > >>
> > >> sf
> > >
> > > Frijoles negros are getting pretty popular in the US these days. I'd add that to a pot of chili any day of the week. Most of the time, I just add whatever I got.
> > >
> > > If I was talking to a Chinese cook, I'd call it "Mexican black beans", otherwise most likely, we'd be talking about the salted, fermented, black beans, and I'd just say "black bean." If I was talking to a Mexican cook, I'd say "frijoles negros." To Americans, I'd say "can of black beans."
> >
> > I used to get a dish with black bean sauce at this chinese restaurant in
> > Chicago that burned down (Hong Min). It was delicious. I bought some jarred
> > stuff a few years ago in an attempt to simulate the experience and was
> > sadly disappointed.
>
> Those Chinese cooks are sure tricky. Copying them is tough. I used to get roast pork from the green shack down the street but then a truck ran into the section where he made the pork and duck. No more roast pork. Don't you just hate when that happens? :-)
>
> https://www.youtube.com/watch?v=fZoH4bUL5vc

The question remains: who in their right mind would use
fermented/salted black beans in chili?

--

sf

On 3/30/2015 10:42 AM, sf wrote:
> On Mon, 30 Mar 2015 12:05:02 -0700 (PDT), dsi1 >
> wrote:
>
>> On Monday, March 30, 2015 at 7:50:05 AM UTC-10, tert in seattle wrote:
>>> dsi1 wrote:
>>>> On Saturday, March 28, 2015 at 2:01:25 AM UTC-10, sf wrote:
>>>>> On Sat, 28 Mar 2015 18:02:14 +1100, Bruce > wrote:
>>>>>
>>>>>> On Fri, 27 Mar 2015 22:19:34 -0700, sf > wrote:
>>>>>>
>>>>>> It gets more confusing:
>>>>>>
>>>>>> When you say black beans:
>>>>>> http://www.fooducate.com/app#page=pr...F-1231380C180E
>>>>>>
>>>>>> I say black beans:
>>>>>> https://internationalgroceries.com.a...product_id=162
>>>>>
>>>>> What do you call regular black beans if you eliminate the "salted"
>>>>> part about your black beans?
>>>>>
>>>>> --
>>>>>
>>>>> sf
>>>>
>>>> Frijoles negros are getting pretty popular in the US these days. I'd add that to a pot of chili any day of the week. Most of the time, I just add whatever I got.
>>>>
>>>> If I was talking to a Chinese cook, I'd call it "Mexican black beans", otherwise most likely, we'd be talking about the salted, fermented, black beans, and I'd just say "black bean." If I was talking to a Mexican cook, I'd say "frijoles negros." To Americans, I'd say "can of black beans."
>>>
>>> I used to get a dish with black bean sauce at this chinese restaurant in
>>> Chicago that burned down (Hong Min). It was delicious. I bought some jarred
>>> stuff a few years ago in an attempt to simulate the experience and was
>>> sadly disappointed.
>>
>> Those Chinese cooks are sure tricky. Copying them is tough. I used to get roast pork from the green shack down the street but then a truck ran into the section where he made the pork and duck. No more roast pork. Don't you just hate when that happens? :-)
>>
>> https://www.youtube.com/watch?v=fZoH4bUL5vc
>
> The question remains: who in their right mind would use
> fermented/salted black beans in chili?
>

That one's super easy: nobody. :-)

"dsi1" > wrote in message
...
On Monday, March 30, 2015 at 7:50:05 AM UTC-10, tert in seattle wrote:
> dsi1 wrote:
> > On Saturday, March 28, 2015 at 2:01:25 AM UTC-10, sf wrote:
> >> On Sat, 28 Mar 2015 18:02:14 +1100, Bruce > wrote:
> >>
> >> > On Fri, 27 Mar 2015 22:19:34 -0700, sf > wrote:
> >> >
> >> > It gets more confusing:
> >> >
> >> > When you say black beans:
> >> > http://www.fooducate.com/app#page=pr...F-1231380C180E
> >> >
> >> > I say black beans:
> >> > https://internationalgroceries.com.a...product_id=162
> >>
> >> What do you call regular black beans if you eliminate the "salted"
> >> part about your black beans?
> >>
> >> --
> >>
> >> sf
> >
> > Frijoles negros are getting pretty popular in the US these days. I'd add
> > that to a pot of chili any day of the week. Most of the time, I just add
> > whatever I got.
> >
> > If I was talking to a Chinese cook, I'd call it "Mexican black beans",
> > otherwise most likely, we'd be talking about the salted, fermented,
> > black beans, and I'd just say "black bean." If I was talking to a
> > Mexican cook, I'd say "frijoles negros." To Americans, I'd say "can of
> > black beans."
>
> I used to get a dish with black bean sauce at this chinese restaurant in
> Chicago that burned down (Hong Min). It was delicious. I bought some
> jarred
> stuff a few years ago in an attempt to simulate the experience and was
> sadly disappointed.

Those Chinese cooks are sure tricky. Copying them is tough. I used to get
roast pork from the green shack down the street but then a truck ran into
the section where he made the pork and duck. No more roast pork. Don't you
just hate when that happens? :-)

https://www.youtube.com/watch?v=fZoH4bUL5vc

I once got lucky. I haven't tried a lot of Chinese food because the people
I dine with always seems to get the same thing. One of those combination
things, I think designed for Americans and I don't like that stuff. I do
love tomato beef which you can't get at the Americanized places.

One day, a kid down the street came selling little books for his school. I
saw that the Chinese cookbook had a recipe for tomato beef in it so I
ordered it. The book didn't actually have a lot of recipes. Perhaps 30.
But that was fine because I got the one that I wanted and it came out
exactly like it does in the restaurants. I used to make it sometimes for
potlucks and everyone loved it.

"sf" > wrote in message
...
> On Mon, 30 Mar 2015 12:05:02 -0700 (PDT), dsi1 >
> wrote:
>
>> On Monday, March 30, 2015 at 7:50:05 AM UTC-10, tert in seattle wrote:
>> > dsi1 wrote:
>> > > On Saturday, March 28, 2015 at 2:01:25 AM UTC-10, sf wrote:
>> > >> On Sat, 28 Mar 2015 18:02:14 +1100, Bruce >
>> > >> wrote:
>> > >>
>> > >> > On Fri, 27 Mar 2015 22:19:34 -0700, sf > wrote:
>> > >> >
>> > >> > It gets more confusing:
>> > >> >
>> > >> > When you say black beans:
>> > >> > http://www.fooducate.com/app#page=pr...F-1231380C180E
>> > >> >
>> > >> > I say black beans:
>> > >> > https://internationalgroceries.com.a...product_id=162
>> > >>
>> > >> What do you call regular black beans if you eliminate the "salted"
>> > >> part about your black beans?
>> > >>
>> > >> --
>> > >>
>> > >> sf
>> > >
>> > > Frijoles negros are getting pretty popular in the US these days. I'd
>> > > add that to a pot of chili any day of the week. Most of the time, I
>> > > just add whatever I got.
>> > >
>> > > If I was talking to a Chinese cook, I'd call it "Mexican black
>> > > beans", otherwise most likely, we'd be talking about the salted,
>> > > fermented, black beans, and I'd just say "black bean." If I was
>> > > talking to a Mexican cook, I'd say "frijoles negros." To Americans,
>> > > I'd say "can of black beans."
>> >
>> > I used to get a dish with black bean sauce at this chinese restaurant
>> > in
>> > Chicago that burned down (Hong Min). It was delicious. I bought some
>> > jarred
>> > stuff a few years ago in an attempt to simulate the experience and was
>> > sadly disappointed.
>>
>> Those Chinese cooks are sure tricky. Copying them is tough. I used to get
>> roast pork from the green shack down the street but then a truck ran into
>> the section where he made the pork and duck. No more roast pork. Don't
>> you just hate when that happens? :-)
>>
>> https://www.youtube.com/watch?v=fZoH4bUL5vc
>
> The question remains: who in their right mind would use
> fermented/salted black beans in chili?

Someone who is not familiar with chili.

I'll never forget an go round with two neighbors. One was from Hawaii and
the other from Thailand. The one from Hawaii made something that (Jill will
love this) was probably Tex Mex or at least some Americanized version of
some kind of Mexican food. It was something in a casserole and it used
flour tortillas. The Thai woman's husband had eaten it at their house and
requested that his wife make it. So she asked about the ingredients.

Then one day she set about assembling the dish. But she couldn't figure out
how to do it. So she came outside with a bag of flour in one hand and corn
tortillas in the other. She thought that she needed flour and tortillas.

I was out there talking to the Hawaiian woman and another neighbor. No
matter how many times it was explained to her that she needed flour
tortillas, she just got a confused look on her face and told us that flour
was a powder. Nobody actually had any flour tortillas in their house at
that moment or we would have showed them to her. So... The neighbor with
the recipe had to go to the store with her and show her what they were.

I'm sure that the recipe would have come out fine with the corn tortillas
but I also know how her husband is. He was somewhat of a picky eater so he
would have noticed the difference.

On Sunday, March 29, 2015 at 3:55:48 PM UTC-5, Brooklyn1 wrote:
> On Sun, 29 Mar 2015 14:26:58 +0100, Janet > wrote:
>
> >In article >, says...
> >>
> >> "Janet" > wrote in message
> >> ...
> >> > In article >,
> >> > says...
> >> >> When you see it spelled that way, you know he's "not from here". It's
> >> >> the European way. They don't distinguish between chili types either.
> >> >> No distinguishing between squash either, every one of them is a
> >> >> "pumpkin" and in the same vein - every dessert is "pudding".
> >> >
> >> > What's more, we can't distinguish sf from the back end of a donkey
> >> > :-)
> >>
> >> You're lost Janet. You need to go to the ham thread, STAT!
> >
> > You seem to be confusing sf's arse with a ham (easily done).
>
> Ahahahahaha. . . . really no confusion... sf's arse is far wider...
> but at least its wll laundered and spritzed with parfume so I'd pound
> it.

The truth comes out--probably the result of Crystal Palace. Sheldon has
sexual feelings for sf.

--Bryan

On 3/30/2015 1:02 PM, Julie Bove wrote:
>
> "dsi1" > wrote in message
> ...
> On Monday, March 30, 2015 at 7:50:05 AM UTC-10, tert in seattle wrote:
>> dsi1 wrote:
>> > On Saturday, March 28, 2015 at 2:01:25 AM UTC-10, sf wrote:
>> >> On Sat, 28 Mar 2015 18:02:14 +1100, Bruce > wrote:
>> >>
>> >> > On Fri, 27 Mar 2015 22:19:34 -0700, sf > wrote:
>> >> >
>> >> > It gets more confusing:
>> >> >
>> >> > When you say black beans:
>> >> >
>> http://www.fooducate.com/app#page=pr...F-1231380C180E
>>
>> >> >
>> >> > I say black beans:
>> >> >
>> https://internationalgroceries.com.a...product_id=162
>>
>> >>
>> >> What do you call regular black beans if you eliminate the "salted"
>> >> part about your black beans?
>> >>
>> >> -- >>
>> >> sf
>> >
>> > Frijoles negros are getting pretty popular in the US these days. I'd
>> add > that to a pot of chili any day of the week. Most of the time, I
>> just add > whatever I got.
>> >
>> > If I was talking to a Chinese cook, I'd call it "Mexican black
>> beans", > otherwise most likely, we'd be talking about the salted,
>> fermented, > black beans, and I'd just say "black bean." If I was
>> talking to a > Mexican cook, I'd say "frijoles negros." To Americans,
>> I'd say "can of > black beans."
>>
>> I used to get a dish with black bean sauce at this chinese restaurant in
>> Chicago that burned down (Hong Min). It was delicious. I bought some
>> jarred
>> stuff a few years ago in an attempt to simulate the experience and was
>> sadly disappointed.
>
> Those Chinese cooks are sure tricky. Copying them is tough. I used to
> get roast pork from the green shack down the street but then a truck ran
> into the section where he made the pork and duck. No more roast pork.
> Don't you just hate when that happens? :-)
>
> https://www.youtube.com/watch?v=fZoH4bUL5vc
>
> I once got lucky. I haven't tried a lot of Chinese food because the
> people I dine with always seems to get the same thing. One of those
> combination things, I think designed for Americans and I don't like that
> stuff. I do love tomato beef which you can't get at the Americanized
> places.
>
> One day, a kid down the street came selling little books for his
> school. I saw that the Chinese cookbook had a recipe for tomato beef in
> it so I ordered it. The book didn't actually have a lot of recipes.
> Perhaps 30. But that was fine because I got the one that I wanted and it
> came out exactly like it does in the restaurants. I used to make it
> sometimes for potlucks and everyone loved it.

Beef tomato used to be a popular dish over here. These days, if I see it
on a menu, I'll order it. I learned to make it when I was a kid. The
great thing about it is that you don't need a lot of meat to feed a
family of four. The local Hawaiian style beef tomato has a lighter sauce
than Chinese beef tomato and typically won't have star anise or 5 spice
in it, at least, that's the way I make it. My aim is to get a fresh
vegetable taste out that dish.

"dsi1" > wrote in message
...

> Beef tomato used to be a popular dish over here. These days, if I see it
> on a menu, I'll order it. I learned to make it when I was a kid. The great
> thing about it is that you don't need a lot of meat to feed a family of
> four. The local Hawaiian style beef tomato has a lighter sauce than
> Chinese beef tomato and typically won't have star anise or 5 spice in it,
> at least, that's the way I make it. My aim is to get a fresh vegetable
> taste out that dish.

I don't usually even eat the meat out of it. I just like it in there for
the flavor. It's the veggies that I love!

On Monday, March 30, 2015 at 7:01:36 PM UTC-10, Julie Bove wrote:
> "dsi1" > wrote in message
> ...
>
> > Beef tomato used to be a popular dish over here. These days, if I see it
> > on a menu, I'll order it. I learned to make it when I was a kid. The great
> > thing about it is that you don't need a lot of meat to feed a family of
> > four. The local Hawaiian style beef tomato has a lighter sauce than
> > Chinese beef tomato and typically won't have star anise or 5 spice in it,
> > at least, that's the way I make it. My aim is to get a fresh vegetable
> > taste out that dish.
>
> I don't usually even eat the meat out of it. I just like it in there for
> the flavor. It's the veggies that I love!

I can see that. I should try making it with 4 oz or less of meat. That might work.

"dsi1" > wrote in message
...
> Beef tomato used to be a popular dish over here. These days, if I see it
> on a menu, I'll order it. I learned to make it when I was a kid. The great
> thing about it is that you don't need a lot of meat to feed a family of
> four. The local Hawaiian style beef tomato has a lighter sauce than
> Chinese beef tomato and typically won't have star anise or 5 spice in it,
> at least, that's the way I make it. My aim is to get a fresh vegetable
> taste out that dish.

Please share your recipe?

--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> On Monday, March 30, 2015 at 7:01:36 PM UTC-10, Julie Bove wrote:
>> "dsi1" > wrote in message
>> ...
>>
>> > Beef tomato used to be a popular dish over here. These days, if I see
>> > it
>> > on a menu, I'll order it. I learned to make it when I was a kid. The
>> > great
>> > thing about it is that you don't need a lot of meat to feed a family of
>> > four. The local Hawaiian style beef tomato has a lighter sauce than
>> > Chinese beef tomato and typically won't have star anise or 5 spice in
>> > it,
>> > at least, that's the way I make it. My aim is to get a fresh vegetable
>> > taste out that dish.
>>
>> I don't usually even eat the meat out of it. I just like it in there for
>> the flavor. It's the veggies that I love!
>
> I can see that. I should try making it with 4 oz or less of meat. That
> might work.

I make mine with plenty of meat. My husband just eats it!

On Monday, March 30, 2015 at 11:32:20 PM UTC-10, Ophelia wrote:
> "dsi1" > wrote in message
> ...
> > Beef tomato used to be a popular dish over here. These days, if I see it
> > on a menu, I'll order it. I learned to make it when I was a kid. The great
> > thing about it is that you don't need a lot of meat to feed a family of
> > four. The local Hawaiian style beef tomato has a lighter sauce than
> > Chinese beef tomato and typically won't have star anise or 5 spice in it,
> > at least, that's the way I make it. My aim is to get a fresh vegetable
> > taste out that dish.
>
> Please share your recipe?
>
> --
> http://www.helpforheroes.org.uk/shop/


Thinly slice beef - I'll use sirloin or flank and will cut it diagonally to get flattish pieces. Season with salt and pepper, add some cornstarch (cornflour) to the meat and mix. Add some soy sauce to the meat and mix. Sometimes I'll add a little sesame oil. I'd recommend adding a little oil to the mix to separate the meat. I don't do that myself although I probably should..

Chop up some onions, bell pepper, celery, and tomatoes.

Mix up some chicken stock with enough cornstarch to make a medium gravy. Add some ketchup and soy sauce. You might want to add a little Worcestershire sauce. Some people do, I don't.

Fry the beef in a good quantity of oil at high heat. You need the high heat to brown the meat without over cooking it. It should still be red inside. Take the meat out and add the onions, bell pepper, celery. Do not add the tomatoes. Fry at high heat while stirring. Season with salt and pepper. Add some MSG if you're so inclined - I am. Fry till slightly tender. Add the chicken stock and stir till thickened. Let the vegetables simmer for a minute or two. Add the meat and mix. Add the tomatoes and lightly mix. Shut off the heat and let stand for a couple of minutes.

Serve over rice.

The great thing about this dish and stir fry in general is once you get everything prepped, it's fast. A lot of recipes for Hawaiian beef tomato will use garlic and ginger so feel free - I don't do that because I want a fresh vegetable taste.

On Tuesday, March 31, 2015 at 12:57:09 AM UTC-10, Julie Bove wrote:
> "dsi1" <> wrote in message
> ...
> > On Monday, March 30, 2015 at 7:01:36 PM UTC-10, Julie Bove wrote:
> >> "dsi1" > wrote in message
> >> ...
> >>
> >> > Beef tomato used to be a popular dish over here. These days, if I see
> >> > it
> >> > on a menu, I'll order it. I learned to make it when I was a kid. The
> >> > great
> >> > thing about it is that you don't need a lot of meat to feed a family of
> >> > four. The local Hawaiian style beef tomato has a lighter sauce than
> >> > Chinese beef tomato and typically won't have star anise or 5 spice in
> >> > it,
> >> > at least, that's the way I make it. My aim is to get a fresh vegetable
> >> > taste out that dish.
> >>
> >> I don't usually even eat the meat out of it. I just like it in there for
> >> the flavor. It's the veggies that I love!
> >
> > I can see that. I should try making it with 4 oz or less of meat. That
> > might work.
>
> I make mine with plenty of meat. My husband just eats it!

When I used to make this as a kid, I didn't use much meat. That's pretty much the way it was back then. Come to think of it, we eat a lot more food these days. That's too bad. :-)

"dsi1" > wrote in message
...
> On Monday, March 30, 2015 at 11:32:20 PM UTC-10, Ophelia wrote:
>> "dsi1" > wrote in message
>> ...
>> > Beef tomato used to be a popular dish over here. These days, if I see
>> > it
>> > on a menu, I'll order it. I learned to make it when I was a kid. The
>> > great
>> > thing about it is that you don't need a lot of meat to feed a family of
>> > four. The local Hawaiian style beef tomato has a lighter sauce than
>> > Chinese beef tomato and typically won't have star anise or 5 spice in
>> > it,
>> > at least, that's the way I make it. My aim is to get a fresh vegetable
>> > taste out that dish.
>>
>> Please share your recipe?
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
>
> Thinly slice beef - I'll use sirloin or flank and will cut it diagonally
> to get flattish pieces. Season with salt and pepper, add some cornstarch
> (cornflour) to the meat and mix. Add some soy sauce to the meat and mix.
> Sometimes I'll add a little sesame oil. I'd recommend adding a little oil
> to the mix to separate the meat. I don't do that myself although I
> probably should.
>
> Chop up some onions, bell pepper, celery, and tomatoes.
>
> Mix up some chicken stock with enough cornstarch to make a medium gravy.
> Add some ketchup and soy sauce. You might want to add a little
> Worcestershire sauce. Some people do, I don't.
>
> Fry the beef in a good quantity of oil at high heat. You need the high
> heat to brown the meat without over cooking it. It should still be red
> inside. Take the meat out and add the onions, bell pepper, celery. Do not
> add the tomatoes. Fry at high heat while stirring. Season with salt and
> pepper. Add some MSG if you're so inclined - I am. Fry till slightly
> tender. Add the chicken stock and stir till thickened. Let the vegetables
> simmer for a minute or two. Add the meat and mix. Add the tomatoes and
> lightly mix. Shut off the heat and let stand for a couple of minutes.
>
> Serve over rice.
>
> The great thing about this dish and stir fry in general is once you get
> everything prepped, it's fast. A lot of recipes for Hawaiian beef tomato
> will use garlic and ginger so feel free - I don't do that because I want a
> fresh vegetable taste.

Thank you, kind sir I would prefer your choice particularly because
Himeself doesn't like garlic and neither of us likes ginger)

<all saved>


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On Tuesday, March 31, 2015 at 8:06:54 AM UTC-10, Ophelia wrote:
> "dsi1" <> wrote in message
> ...
> > On Monday, March 30, 2015 at 11:32:20 PM UTC-10, Ophelia wrote:
> >> "dsi1" > wrote in message
> >> ...
> >> > Beef tomato used to be a popular dish over here. These days, if I see
> >> > it
> >> > on a menu, I'll order it. I learned to make it when I was a kid. The
> >> > great
> >> > thing about it is that you don't need a lot of meat to feed a family of
> >> > four. The local Hawaiian style beef tomato has a lighter sauce than
> >> > Chinese beef tomato and typically won't have star anise or 5 spice in
> >> > it,
> >> > at least, that's the way I make it. My aim is to get a fresh vegetable
> >> > taste out that dish.
> >>
> >> Please share your recipe?
> >>
> >> --
> >> http://www.helpforheroes.org.uk/shop/
> >
> >
> > Thinly slice beef - I'll use sirloin or flank and will cut it diagonally
> > to get flattish pieces. Season with salt and pepper, add some cornstarch
> > (cornflour) to the meat and mix. Add some soy sauce to the meat and mix..
> > Sometimes I'll add a little sesame oil. I'd recommend adding a little oil
> > to the mix to separate the meat. I don't do that myself although I
> > probably should.
> >
> > Chop up some onions, bell pepper, celery, and tomatoes.
> >
> > Mix up some chicken stock with enough cornstarch to make a medium gravy..
> > Add some ketchup and soy sauce. You might want to add a little
> > Worcestershire sauce. Some people do, I don't.
> >
> > Fry the beef in a good quantity of oil at high heat. You need the high
> > heat to brown the meat without over cooking it. It should still be red
> > inside. Take the meat out and add the onions, bell pepper, celery. Do not
> > add the tomatoes. Fry at high heat while stirring. Season with salt and
> > pepper. Add some MSG if you're so inclined - I am. Fry till slightly
> > tender. Add the chicken stock and stir till thickened. Let the vegetables
> > simmer for a minute or two. Add the meat and mix. Add the tomatoes and
> > lightly mix. Shut off the heat and let stand for a couple of minutes.
> >
> > Serve over rice.
> >
> > The great thing about this dish and stir fry in general is once you get
> > everything prepped, it's fast. A lot of recipes for Hawaiian beef tomato
> > will use garlic and ginger so feel free - I don't do that because I want a
> > fresh vegetable taste.
>
> Thank you, kind sir I would prefer your choice particularly because
> Himeself doesn't like garlic and neither of us likes ginger)
>
> <all saved>
>
>
> --
> http://www.helpforheroes.org.uk/shop/

It's a good way to beef up your vegetable intake. I think that eating more veggies could be the next big thing in the UK. Whoa, that's a bold prediction right there! :-)

The cornstarch and soy sauce marinade on meat is a typical Chinese technique and results in tender and tasty meat when done right. Most cooks should learn how to do this. Sometimes the meat is marinated with baking soda which changes the charcter of the meat into that weird Chinese restaurant meat but I find meat treated in this way to be kind of gross. Good luck!

"dsi1" > wrote in message
...

>> > Thinly slice beef - I'll use sirloin or flank and will cut it
>> > diagonally
>> > to get flattish pieces. Season with salt and pepper, add some
>> > cornstarch
>> > (cornflour) to the meat and mix. Add some soy sauce to the meat and
>> > mix.
>> > Sometimes I'll add a little sesame oil. I'd recommend adding a little
>> > oil
>> > to the mix to separate the meat. I don't do that myself although I
>> > probably should.
>> >
>> > Chop up some onions, bell pepper, celery, and tomatoes.
>> >
>> > Mix up some chicken stock with enough cornstarch to make a medium
>> > gravy.
>> > Add some ketchup and soy sauce. You might want to add a little
>> > Worcestershire sauce. Some people do, I don't.
>> >
>> > Fry the beef in a good quantity of oil at high heat. You need the high
>> > heat to brown the meat without over cooking it. It should still be red
>> > inside. Take the meat out and add the onions, bell pepper, celery. Do
>> > not
>> > add the tomatoes. Fry at high heat while stirring. Season with salt and
>> > pepper. Add some MSG if you're so inclined - I am. Fry till slightly
>> > tender. Add the chicken stock and stir till thickened. Let the
>> > vegetables
>> > simmer for a minute or two. Add the meat and mix. Add the tomatoes and
>> > lightly mix. Shut off the heat and let stand for a couple of minutes.
>> >
>> > Serve over rice.
>> >
>> > The great thing about this dish and stir fry in general is once you get
>> > everything prepped, it's fast. A lot of recipes for Hawaiian beef
>> > tomato
>> > will use garlic and ginger so feel free - I don't do that because I
>> > want a
>> > fresh vegetable taste.
>>
>> Thank you, kind sir I would prefer your choice particularly because
>> Himeself doesn't like garlic and neither of us likes ginger)
>>
>> <all saved>

> It's a good way to beef up your vegetable intake. I think that eating more
> veggies could be the next big thing in the UK. Whoa, that's a bold
> prediction right there! :-)

lol we love veggies)) Oh btw I do use MSG too I gather it is not
popular around these parts but we like it
Incidentally, you said to cut the meat thinly. Could you define 'thinly'
please because later you say to fry it fast but make sure it is still red
inside. My 'thin' would mean it is cooked through by the time it is brown.

> The cornstarch and soy sauce marinade on meat is a typical Chinese
> technique and results in tender and tasty meat when done right.

Let us hope I can do it right

>Most cooks should learn how to do this. Sometimes the meat is marinated
>with baking soda which changes the charcter of the meat into that weird
>Chinese restaurant meat but I find meat treated in this way to be kind of
>gross. Good luck!

Thank you)

--
http://www.helpforheroes.org.uk/shop/

On Tuesday, March 31, 2015 at 10:32:26 AM UTC-10, Ophelia wrote:
> "dsi1" <> wrote in message
> ...
>
> >> > Thinly slice beef - I'll use sirloin or flank and will cut it
> >> > diagonally
> >> > to get flattish pieces. Season with salt and pepper, add some
> >> > cornstarch
> >> > (cornflour) to the meat and mix. Add some soy sauce to the meat and
> >> > mix.
> >> > Sometimes I'll add a little sesame oil. I'd recommend adding a little
> >> > oil
> >> > to the mix to separate the meat. I don't do that myself although I
> >> > probably should.
> >> >
> >> > Chop up some onions, bell pepper, celery, and tomatoes.
> >> >
> >> > Mix up some chicken stock with enough cornstarch to make a medium
> >> > gravy.
> >> > Add some ketchup and soy sauce. You might want to add a little
> >> > Worcestershire sauce. Some people do, I don't.
> >> >
> >> > Fry the beef in a good quantity of oil at high heat. You need the high
> >> > heat to brown the meat without over cooking it. It should still be red
> >> > inside. Take the meat out and add the onions, bell pepper, celery. Do
> >> > not
> >> > add the tomatoes. Fry at high heat while stirring. Season with salt and
> >> > pepper. Add some MSG if you're so inclined - I am. Fry till slightly
> >> > tender. Add the chicken stock and stir till thickened. Let the
> >> > vegetables
> >> > simmer for a minute or two. Add the meat and mix. Add the tomatoes and
> >> > lightly mix. Shut off the heat and let stand for a couple of minutes..
> >> >
> >> > Serve over rice.
> >> >
> >> > The great thing about this dish and stir fry in general is once you get
> >> > everything prepped, it's fast. A lot of recipes for Hawaiian beef
> >> > tomato
> >> > will use garlic and ginger so feel free - I don't do that because I
> >> > want a
> >> > fresh vegetable taste.
> >>
> >> Thank you, kind sir I would prefer your choice particularly because
> >> Himeself doesn't like garlic and neither of us likes ginger)
> >>
> >> <all saved>
>
> > It's a good way to beef up your vegetable intake. I think that eating more
> > veggies could be the next big thing in the UK. Whoa, that's a bold
> > prediction right there! :-)
>
> lol we love veggies)) Oh btw I do use MSG too I gather it is not
> popular around these parts but we like it
> Incidentally, you said to cut the meat thinly. Could you define 'thinly'
> please because later you say to fry it fast but make sure it is still red
> inside. My 'thin' would mean it is cooked through by the time it is brown.

That's a good question - I don't know since I've never measured it but my guess is that it's around 4mm. I'll have to check next time. Typically, there will be some red areas on the surface after frying. My guess is that it's a very efficient way to cook because you're going full blast for a short period. It should only take you 5 minutes or so. Truly the Chinese are tricky ones. :-)

>
> > The cornstarch and soy sauce marinade on meat is a typical Chinese
> > technique and results in tender and tasty meat when done right.
>
> Let us hope I can do it right
>
> >Most cooks should learn how to do this. Sometimes the meat is marinated
> >with baking soda which changes the charcter of the meat into that weird
> >Chinese restaurant meat but I find meat treated in this way to be kind of
> >gross. Good luck!
>
> Thank you)

De nada! :-)

>
> --
> http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...

>> lol we love veggies)) Oh btw I do use MSG too I gather it is not
>> popular around these parts but we like it
>> Incidentally, you said to cut the meat thinly. Could you define 'thinly'
>> please because later you say to fry it fast but make sure it is still red
>> inside. My 'thin' would mean it is cooked through by the time it is
>> brown.
>
> That's a good question - I don't know since I've never measured it but my
> guess is that it's around 4mm. I'll have to check next time. Typically,
> there will be some red areas on the surface after frying. My guess is that
> it's a very efficient way to cook because you're going full blast for a
> short period. It should only take you 5 minutes or so. Truly the Chinese
> are tricky ones. :-)

Truly indeed!!! Was it you who posted that video of a Chinese cook in a
kitchen?? Wow ... but Wow!!!

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