On 6/6/2021 11:50 AM, cshenk wrote:
> John Lorbal wrote:
>
>> On Friday, June 4, 2021 at 8:30:07 PM UTC-4, cshenk wrote:
>>> John Lorbal wrote:
>>>> On Friday, June 4, 2021 at 11:39:06 AM UTC-4, Michael Trew wrote:
>>>>> On 6/3/2021 3:50 PM, Dave Smith wrote:
>>>>>> On Thu, 03 Jun 2021 08:15:39 -0600, US
>>>>>> > wrote:
>>>>>>
>>>>>>> On Thu, 03 Jun 2021 01:03:27 -0400, Michael
>>>>> > >> wrote:
>>>>>>>
>>>>>>>> I made my typically chili con carne from my pre-war Better
>>>>> Homes/Gardens>>> cook book, but I decided to nix half of the
>>>>> cost of the dish and make it>>> without ground beef this time;
>>>>> vegetarian if you will. Substituted>>> butter/olive oil for
>>>>> the fat and started off frying garlic/onions, then>>> adding
>>>>> crushed tomatoes, green pepper and seasoning; finally lots of
>>>>>>>> kidney/pinto/black beans.>>>
>>>>>>>> Honestly, I didn't feel that it was missing much of
>>>>> anything without the>>> ground beef... it maybe halved the
>>>>> cost, which was a nice bonus. Other>>> than adding a lot of
>>>>> beans, does anyone have useful tips on "vegetarian>>> chili"?
>>>>>>>
>>>>>>> There are many, many recipes (of all kinds) for vegetarian
>>>>> chili on>> the Internet.
>>>>>>
>>>>>> Ok, that's the end of RFC. It's all on the Internet already.
>>>>>> ou
>>>>>>
>>>>> Agreed... I'd much rather read posts of people sharing ideas
>>>>> about FOOD, as opposed to more "they're here" or Kuthe garbage.
>>>>> Otherwise, why is anyone here?
>>>>>
>>>>> Then again, I suppose another purpose of Usenet is to harass
>>>>> others... lol
>>>> You could also try corn kernels in your veggie chili. I have a
>>>> zany idea. Why not just toss in some whole corn on the cobs?
>>>> That might be fun. When done, let them cool a bit, and then spoon
>>>> some chili on the bite you're going to take. Messy but different.
>>>> Corn is these days a tad too sweet for me though; peas? Same
>>>> thing. Carrots? Maybe.
>>> Why not add mushrooms and let it be what it is? The mushrooms will
>>> cook to a toothsome bit that the meat added.
>> My first reply to this thread, I recommended mushrooms. I'm just
>> throwing other ideas out there.
>
> I saw that later. Agree. Unless you live in Texas and think Chili can
> only be made 'one way', there's a lot of room.
>
> I sometimes make a 'white chili' with white beans, white pepper,
> Anaheim or Banana peppers, mushrooms, and if I can find them, crawfish
> tails.

Texans are too serious about their chili. I won't knock it, but it's
not chili to me without beans.

White chili sounds interesting, I think I'd like to try that at some
point. Maybe with shrimp.

On 6/4/2021 2:38 PM, Mike Duffy wrote:
> On Fri, 04 Jun 2021 11:39:06 -0400, Michael Trew wrote:
>
>> Then again, I suppose another purpose of Usenet is to harass others...
>
> As one Michael (offically) to another:
>
> Usenet is the last vestige of another time. The social norms that have
> evolved into it could never have been predicted nor even be reported on
> current 'fake' news lest it would be seen as self-fulfilling prophecy.
>
> To wit, this, the melodious self-assured hinting of narcissistic style
> coupled with fatalistic overtones only possible by someone who has 'done
> the time'.
>
> Compare this to new three, two& one (I kid you not) acronyms on youths
> enthralled with thumb-texting phone apps.
>
>
> Sometimes, the gangstalkee has actually asked for a clever comeback in
> the guise of a deftly-worded riposte.
>
> But more often, especially in the case of bone-headed trolls that only
> have a few seconds so they can jump in on every thread, something said in
> such *invited* jest is either misinterpreted as disrespect, or, for the
> trolls, maliciously decried as so just to humiliate the author. It's easy
> afterwards to just say 'I was kidding',&c.
>
>
> To finish off vaguely on topic for food, my wife& I have started to have
> vague ideas of moving at some time in the future. I am currently
> beginning the planning phase by slowly drinking my liquor cabinet empty.
> I started with the re-bottled stuff that came in bottles to high for the
> cabinet; currently I'm on Galliano.

They can take their phone apps and shove them... I'm sitting in front of
a keyboard now. I'd honestly be impressed if someone found a way to
incorporate a Usenet reader into a smart phone.

On 6/4/2021 12:17 PM, jmcquown wrote:
> On 6/3/2021 1:03 AM, Michael Trew wrote:
>> I made my typically chili con carne from my pre-war Better
>> Homes/Gardens cook book, but I decided to nix half of the cost of the
>> dish and make it without ground beef this time; vegetarian if you
>> will. Substituted butter/olive oil for the fat and started off frying
>> garlic/onions, then adding crushed tomatoes, green pepper and
>> seasoning; finally lots of kidney/pinto/black beans.
>>
>> Honestly, I didn't feel that it was missing much of anything without
>> the ground beef... it maybe halved the cost, which was a nice bonus.
>> Other than adding a lot of beans, does anyone have useful tips on
>> "vegetarian chili"?
>
> Not chili and not "vegetarian", although you could make it so. I make a
> nice spicy bean soup using black beans, red kidney, garbanzos, great
> northern, navy, pinto and cut green beans. If you want it to be
> vegetarian use vegetable stock/broth rather than beef. Can't guarantee
> how good it will taste if you use just water or vegetable "stock".
>
> I do sautee the onion and garlic in butter/oil. This quick fix soup uses
> canned versions of all the beans. One can of each type of bean, e water
> and stock to cover. Add all the herbs and spicse. Simmer on low heat for
> about 2 hours.nd the
>
> You could add canned crushed tomatoes at some point if you like.
>
> This bean soup is nicely spiced, seasoned with ground chili seasoning, 1
> tps. gruond thyme. A little ground ancho pepper and a Tbs. of liquid
> Tabasco or some other hot sauce.
>
> I thicken the soup with 1/4 cup of pearled barley added in the last 20
> minutes of cooking. The soup is quite nicely spiced and filling. I
> nearly always bake a skillet of cornbread to go with it. If I'm feeling
> adventurous, cornmeal griddle cakes cooked on the stove top to go with.
>
> Jill

That sounds good! I made the chili without meat for a vegetarian friend
visiting, but it got me to wondering if I can just save money on the
meat in the future. Personally, I think meat 2-3 meals per day is too
much, and I'd like to cut back some. I'm not opposed to a meat broth,
so as long as it isn't out of a bottle from the store.

On 6/4/2021 8:36 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 6/3/2021 1:03 AM, Michael Trew wrote:
>>> I made my typically chili con carne from my pre-war Better
>>> Homes/Gardens cook book, but I decided to nix half of the cost of
>>> the dish and make it without ground beef this time; vegetarian if
>>> you will. Substituted butter/olive oil for the fat and started
>>> off frying garlic/onions, then adding crushed tomatoes, green
>>> pepper and seasoning; finally lots of kidney/pinto/black beans.
>>>
>>> Honestly, I didn't feel that it was missing much of anything
>>> without the ground beef... it maybe halved the cost, which was a
>>> nice bonus. Other than adding a lot of beans, does anyone have
>>> useful tips on "vegetarian chili"?
>>
>> Not chili and not "vegetarian", although you could make it so. I
>> make a nice spicy bean soup using black beans, red kidney, garbanzos,
>> great northern, navy, pinto and cut green beans. If you want it to
>> be vegetarian use vegetable stock/broth rather than beef. Can't
>> guarantee how good it will taste if you use just water or vegetable
>> "stock".
>>
>> I do sautee the onion and garlic in butter/oil. This quick fix soup
>> uses canned versions of all the beans. One can of each type of bean,
>> e water and stock to cover. Add all the herbs and spicse. Simmer on
>> low heat for about 2 hours.nd the
>>
>> You could add canned crushed tomatoes at some point if you like.
>>
>> This bean soup is nicely spiced, seasoned with ground chili
>> seasoning, 1 tps. gruond thyme. A little ground ancho pepper and a
>> Tbs. of liquid Tabasco or some other hot sauce.
>>
>> I thicken the soup with 1/4 cup of pearled barley added in the last
>> 20 minutes of cooking. The soup is quite nicely spiced and filling.
>> I nearly always bake a skillet of cornbread to go with it. If I'm
>> feeling adventurous, cornmeal griddle cakes cooked on the stove top
>> to go with.
>>
>> Jill
>
> BTW,
>
>>> I made my typically chili con carne from my pre-war Better
>>> Homes/Gardens cook book, but I decided to nix half of the cost of
>>> the dish and make it without ground beef this time; vegetarian if
>>> you will. Substituted butter/olive oil for the fat and started
>>> off frying garlic/onions, then adding crushed tomatoes, green
>>> pepper and seasoning; finally lots of kidney/pinto/black beans.
>
> I don't see beef stock in there. I see it only as a comment from
> another? I must be odd. I've never used stock in any chili. Just
> canned tomatoes.

I believe that she meant the stock for the bean soup. I've never used
stock in chili either.

On Sun, 06 Jun 2021 22:36:06 -0400, Michael Trew wrote:

> They can take their phone apps and shove them... I'm sitting in front of
> a keyboard now. I'd honestly be impressed if someone found a way to
> incorporate a Usenet reader into a smart phone.

One could use Google Groups. The point (if I had one) was was that they
would have trouble posting using complete sentences, &c.

On 2021-06-07, Michael Trew > wrote:

> That sounds good! I made the chili without meat for a vegetarian friend
> visiting, but it got me to wondering if I can just save money on the
> meat in the future. Personally, I think meat 2-3 meals per day is too
> much, and I'd like to cut back some. I'm not opposed to a meat broth,
> so as long as it isn't out of a bottle from the store.

Around here, all red chili requires chile powder and powdered cumin.
Those two ingredients make "anything" taste like chili.

leo

On 7 Jun 2021 04:35:15 GMT, Leonard Blaisdell
> wrote:

>On 2021-06-07, Michael Trew > wrote:
>
>> That sounds good! I made the chili without meat for a vegetarian friend
>> visiting, but it got me to wondering if I can just save money on the
>> meat in the future. Personally, I think meat 2-3 meals per day is too
>> much, and I'd like to cut back some. I'm not opposed to a meat broth,
>> so as long as it isn't out of a bottle from the store.
>
>Around here, all red chili requires chile powder and powdered cumin.
>Those two ingredients make "anything" taste like chili.

I didn't think you'd eat anything red.

--
Not DS

On Sunday, June 6, 2021 at 4:32:31 PM UTC-10, Michael Trew wrote:
> On 6/6/2021 11:50 AM, cshenk wrote:
> > John Lorbal wrote:
> >
> >> On Friday, June 4, 2021 at 8:30:07 PM UTC-4, cshenk wrote:
> >>> John Lorbal wrote:
> >>>> On Friday, June 4, 2021 at 11:39:06 AM UTC-4, Michael Trew wrote:
> >>>>> On 6/3/2021 3:50 PM, Dave Smith wrote:
> >>>>>> On Thu, 03 Jun 2021 08:15:39 -0600, US
> >>>>>> > wrote:
> >>>>>>
> >>>>>>> On Thu, 03 Jun 2021 01:03:27 -0400, Michael
> >>>>> > >> wrote:
> >>>>>>>
> >>>>>>>> I made my typically chili con carne from my pre-war Better
> >>>>> Homes/Gardens>>> cook book, but I decided to nix half of the
> >>>>> cost of the dish and make it>>> without ground beef this time;
> >>>>> vegetarian if you will. Substituted>>> butter/olive oil for
> >>>>> the fat and started off frying garlic/onions, then>>> adding
> >>>>> crushed tomatoes, green pepper and seasoning; finally lots of
> >>>>>>>> kidney/pinto/black beans.>>>
> >>>>>>>> Honestly, I didn't feel that it was missing much of
> >>>>> anything without the>>> ground beef... it maybe halved the
> >>>>> cost, which was a nice bonus. Other>>> than adding a lot of
> >>>>> beans, does anyone have useful tips on "vegetarian>>> chili"?
> >>>>>>>
> >>>>>>> There are many, many recipes (of all kinds) for vegetarian
> >>>>> chili on>> the Internet.
> >>>>>>
> >>>>>> Ok, that's the end of RFC. It's all on the Internet already.
> >>>>>> ou
> >>>>>>
> >>>>> Agreed... I'd much rather read posts of people sharing ideas
> >>>>> about FOOD, as opposed to more "they're here" or Kuthe garbage.
> >>>>> Otherwise, why is anyone here?
> >>>>>
> >>>>> Then again, I suppose another purpose of Usenet is to harass
> >>>>> others... lol
> >>>> You could also try corn kernels in your veggie chili. I have a
> >>>> zany idea. Why not just toss in some whole corn on the cobs?
> >>>> That might be fun. When done, let them cool a bit, and then spoon
> >>>> some chili on the bite you're going to take. Messy but different.
> >>>> Corn is these days a tad too sweet for me though; peas? Same
> >>>> thing. Carrots? Maybe.
> >>> Why not add mushrooms and let it be what it is? The mushrooms will
> >>> cook to a toothsome bit that the meat added.
> >> My first reply to this thread, I recommended mushrooms. I'm just
> >> throwing other ideas out there.
> >
> > I saw that later. Agree. Unless you live in Texas and think Chili can
> > only be made 'one way', there's a lot of room.
> >
> > I sometimes make a 'white chili' with white beans, white pepper,
> > Anaheim or Banana peppers, mushrooms, and if I can find them, crawfish
> > tails.
> Texans are too serious about their chili. I won't knock it, but it's
> not chili to me without beans.
>
> White chili sounds interesting, I think I'd like to try that at some
> point. Maybe with shrimp.

Indeed, I witnessed some Texans ordering chili in Hawaii. It wasn't a pretty sight. It was a couple dressed like Roy and Dale in their cleanest, fanciest, duds. Beats me what the deal was with the outfits. Maybe the circus was in town or maybe the road cast of OKLAHOMA! was looking to get a bite after a performance. The dude put up a big fuss over that small bowl of chili. There was beans and hamburger in it! The worst part for a Texan would be that it's served with rice. Holy shit man! Call the posse! The poor waitress was there all alone trying to explain what the guy was seeing before him. That was like a guy trying to explain calculus to an anteater.
The joint was a coffee house that my wife and I would go to late Saturday nights. We'd order pancakes and a pineapple boat. My recommendation to Texans is they should never order chili in Hawaii - just stick with pancakes and pineapple boats.

https://www.zippys.com/wp-content/up...Chili-Rice.jpg

On 7 Jun 2021 04:35:15 GMT, Leonard Blaisdell
> wrote:

>On 2021-06-07, Michael Trew > wrote:
>
>> That sounds good! I made the chili without meat for a vegetarian friend
>> visiting, but it got me to wondering if I can just save money on the
>> meat in the future. Personally, I think meat 2-3 meals per day is too
>> much, and I'd like to cut back some. I'm not opposed to a meat broth,
>> so as long as it isn't out of a bottle from the store.
>
>Around here, all red chili requires chile powder and powdered cumin.
>Those two ingredients make "anything" taste like chili.
>
>leo
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not DS

On Mon, 07 Jun 2021 14:39:22 +1000, Dave Smith >
wrote:

>On 7 Jun 2021 04:35:15 GMT, Leonard Blaisdell
> wrote:
>
>>On 2021-06-07, Michael Trew > wrote:
>>
>>> That sounds good! I made the chili without meat for a vegetarian friend
>>> visiting, but it got me to wondering if I can just save money on the
>>> meat in the future. Personally, I think meat 2-3 meals per day is too
>>> much, and I'd like to cut back some. I'm not opposed to a meat broth,
>>> so as long as it isn't out of a bottle from the store.
>>
>>Around here, all red chili requires chile powder and powdered cumin.
>>Those two ingredients make "anything" taste like chili.
>
>I didn't think you'd eat anything red.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not DS

On Sun, 6 Jun 2021 18:04:17 -0700 (PDT), GM
> wrote:

>On Sunday, June 6, 2021 at 6:51:21 PM UTC-5, wrote:
>> On Sunday, June 6, 2021 at 10:56:19 AM UTC-5, GM wrote:
>> > wrote:
>> >
>> > > On Friday, June 4, 2021 at 8:41:15 PM UTC-5, GM wrote:
>> > > > On Friday, June 4, 2021 at 6:28:18 PM UTC-5, wrote:
>> > > > > On Friday, June 4, 2021 at 4:55:18 PM UTC-5, Hank Rogers wrote:
>> > > > > > Bryan Simmons wrote:
>> > > > > > > On Friday, June 4, 2021 at 1:38:51 PM UTC-5, Mike Duffy wrote:
>> > > > > > >>
>> > > > > > >>
>> > > > > > >>
>> > > > > > >> To finish off vaguely on topic for food, my wife & I have started to have
>> > > > > > >> vague ideas of moving at some time in the future.
>> > > > > > >>
>> > > > > > > My wife and I have definite plans to get out of StL as soon as we can
>> > > > > > > retire. July and August are stupid hot, and November through March
>> > > > > > > is cold. What'd be nice would be Puerto Rico November through
>> > > > > > > March, and Georgia April through October, and I mean the Tbilisi
>> > > > > > > Georgia, rather than the Atlanta one.
>> > > > > > >>
>> > > > > > > --Bryan
>> > > > > > >
>> > > > > > Yep, you should try to get the hell out. St louis is already same
>> > > > > > as detroit. A lovely city 70 years ago, but that's gone.
>> > > > > >
>> > > > > Oh, there are lots of things that I like about StL, but I hate uncomfortable
>> > > > > temperatures. It's nice here in May and late April, and absolutely lovely in
>> > > > > September and early October.
>> > > > >
>> > > > > If you think that StL is dived out, you're mistaken. Crime is concentrated in
>> > > > > certain areas. We have a world class zoo, symphony and botanical garden,
>> > > > > all of which are very affordable. The zoo is free. Anyone who has never
>> > > > > come here on vacation is missing a gem, and I suspect that you are among
>> > > > > those who've never visited.
>> > > > I spent a lot of time in STL in the 90's, visiting friends who lived there at the time. A quick zip down on Amtrak from Chicago...
>> > > >
>> > > > Always had a good time, plenty to see. Cheap and good eats, and a great year - round farmer's market...my friends lived in Soulard, it's very similar in parts to New Orleans, old brick architecture...
>> > > > > Then there's the proximity to the Ozarks. This has been a lovely place to live,
>> > > > > but I want to retire to somewhere where the weather is decent year-round.
>> > > > Took some nice trips out west of STL, the wine town of Hermann is fun, area was originally settled by Germans, lovely country...
>> > > > >
>> > > > > I would be happy to give pointers on vacationing here to anyone--without
>> > > > > prejudice about how I feel about the person--especially since I'd do it on the
>> > > > > newsgroup, so it would be there for anyone. Another nice place to visit is
>> > > > > Chicago, specifically because of the museums. It's a lot pricier, but anyone
>> > > > > who has never been to the Art Institute doesn't know what they're missing.
>> > > > > Kansas City has a great art museum too. CHI/STL/KCY are not flyover, but
>> > > > > destinations easily accessible by Amtrak. A couple thousand dollars can
>> > > > > buy a lot of neat experiences in America's heartland.
>> > > > Don't bother with Chicago, it's become even *more* of a ghetto shit hole...even the formerly nice areas, e.g. Michigan Avenue, Gold Coast, Lincoln Park, Lakeview/Wrigleyville, etc. are VERY DANGEROUS war zones. I'll never step foot downtown again, I want to keep it in my memory as a great and thriving place, which it once was...
>> > > >
>> > > We go there for exactly one reason.
>> > > https://www.artic.edu/
>> > > My wife adores art museums, and I adore her. Lots of great mama y papa
>> > > burrito joints all over town too. We drive up and stay in Willowbrook, then
>> > > take the pink line from 54th&McCormick. We're back out in the suburbs
>> > > before nightfall.
>> > Yeah, the Art Institute is great, just before the pandemic started I bought a membership so I could visit a lot..."oh well"...
>> >
>> > I love the Chicago Symphony, too, Symphony Hall is just down the way from the Art Institute...
>> >
>> > All that is now, unfortunately, "gone with the wind", but I'll have the great memories...
>> >
>> If you're suggesting that the Art Institute is dangerous to visit in the day,
>> or even that the Chicago Symphony, once they resume concerts, is
>> dangerous to attend, that rings untrue.
>
>
>Downtown Chicago now is a " Mad Max " dystopia - it was great until the riots hit last year. Chicago, unfortunately, is run by social justice warrior marxist democrats, and they are succeeding in destroying the vitality of this once - great city...
>
>
>
> We had season tickets to the St.
>> Louis Symphony for years until for about a year I had a job that required
>> me to work Sundays. In subsequent years, we only went sporadically,
>> mostly when they were doing Beethoven symphonies, like 5 or 9.
>> >
>
>There's still nothing like a good symphony concert...STL has one of the best...
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.

On Sun, 06 Jun 2021 22:31:28 -0400, Michael Trew >
wrote:

>On 6/4/2021 8:29 PM, cshenk wrote:
>> John Lorbal wrote:
>>
>>> On Friday, June 4, 2021 at 11:39:06 AM UTC-4, Michael Trew wrote:
>>>> On 6/3/2021 3:50 PM, Dave Smith wrote:
>>>>> On Thu, 03 Jun 2021 08:15:39 -0600, US
>>>>> > wrote:
>>>>>
>>>>>> On Thu, 03 Jun 2021 01:03:27 -0400, Michael
>>>> > >> wrote:
>>>>>>
>>>>>>> I made my typically chili con carne from my pre-war Better
>>>> Homes/Gardens>>> cook book, but I decided to nix half of the cost
>>>> of the dish and make it>>> without ground beef this time;
>>>> vegetarian if you will. Substituted>>> butter/olive oil for the
>>>> fat and started off frying garlic/onions, then>>> adding crushed
>>>> tomatoes, green pepper and seasoning; finally lots of>>>
>>>> kidney/pinto/black beans.>>>
>>>>>>> Honestly, I didn't feel that it was missing much of anything
>>>> without the>>> ground beef... it maybe halved the cost, which was
>>>> a nice bonus. Other>>> than adding a lot of beans, does anyone
>>>> have useful tips on "vegetarian>>> chili"?
>>>>>>
>>>>>> There are many, many recipes (of all kinds) for vegetarian chili
>>>> on>> the Internet.
>>>>>
>>>>> Ok, that's the end of RFC. It's all on the Internet already. ou
>>>>>
>>>> Agreed... I'd much rather read posts of people sharing ideas about
>>>> FOOD, as opposed to more "they're here" or Kuthe garbage.
>>>> Otherwise, why is anyone here?
>>>>
>>>> Then again, I suppose another purpose of Usenet is to harass
>>>> others... lol
>>> You could also try corn kernels in your veggie chili. I have a zany
>>> idea. Why not just toss in some whole corn on the cobs?
>>> That might be fun. When done, let them cool a bit, and then spoon
>>> some chili on the bite you're going to take. Messy but different.
>>> Corn is these days a tad too sweet for me though; peas? Same thing.
>>> Carrots? Maybe.
>>
>> Why not add mushrooms and let it be what it is? The mushrooms will cook
>> to a toothsome bit that the meat added.
>
>I'm not a picky eater, but I have a thing about mushrooms. Mainly a
>texture issue... that's really the only standard food item that's a no
>go for me.

Buy dehy 'shrooms, all varieties are available. Then powder them and
the texture is gone but the flavor is there.

On Monday, June 7, 2021 at 1:53:19 AM UTC-4, dsi1 wrote:
> On Sunday, June 6, 2021 at 4:32:31 PM UTC-10, Michael Trew wrote:
> > On 6/6/2021 11:50 AM, cshenk wrote:
> > > John Lorbal wrote:
> > >
> > >> On Friday, June 4, 2021 at 8:30:07 PM UTC-4, cshenk wrote:
> > >>> John Lorbal wrote:
> > >>>> On Friday, June 4, 2021 at 11:39:06 AM UTC-4, Michael Trew wrote:
> > >>>>> On 6/3/2021 3:50 PM, Dave Smith wrote:
> > >>>>>> On Thu, 03 Jun 2021 08:15:39 -0600, US
> > >>>>>> > wrote:
> > >>>>>>
> > >>>>>>> On Thu, 03 Jun 2021 01:03:27 -0400, Michael
> > >>>>> > >> wrote:
> > >>>>>>>
> > >>>>>>>> I made my typically chili con carne from my pre-war Better
> > >>>>> Homes/Gardens>>> cook book, but I decided to nix half of the
> > >>>>> cost of the dish and make it>>> without ground beef this time;
> > >>>>> vegetarian if you will. Substituted>>> butter/olive oil for
> > >>>>> the fat and started off frying garlic/onions, then>>> adding
> > >>>>> crushed tomatoes, green pepper and seasoning; finally lots of
> > >>>>>>>> kidney/pinto/black beans.>>>
> > >>>>>>>> Honestly, I didn't feel that it was missing much of
> > >>>>> anything without the>>> ground beef... it maybe halved the
> > >>>>> cost, which was a nice bonus. Other>>> than adding a lot of
> > >>>>> beans, does anyone have useful tips on "vegetarian>>> chili"?
> > >>>>>>>
> > >>>>>>> There are many, many recipes (of all kinds) for vegetarian
> > >>>>> chili on>> the Internet.
> > >>>>>>
> > >>>>>> Ok, that's the end of RFC. It's all on the Internet already.
> > >>>>>> ou
> > >>>>>>
> > >>>>> Agreed... I'd much rather read posts of people sharing ideas
> > >>>>> about FOOD, as opposed to more "they're here" or Kuthe garbage.
> > >>>>> Otherwise, why is anyone here?
> > >>>>>
> > >>>>> Then again, I suppose another purpose of Usenet is to harass
> > >>>>> others... lol
> > >>>> You could also try corn kernels in your veggie chili. I have a
> > >>>> zany idea. Why not just toss in some whole corn on the cobs?
> > >>>> That might be fun. When done, let them cool a bit, and then spoon
> > >>>> some chili on the bite you're going to take. Messy but different.
> > >>>> Corn is these days a tad too sweet for me though; peas? Same
> > >>>> thing. Carrots? Maybe.
> > >>> Why not add mushrooms and let it be what it is? The mushrooms will
> > >>> cook to a toothsome bit that the meat added.
> > >> My first reply to this thread, I recommended mushrooms. I'm just
> > >> throwing other ideas out there.
> > >
> > > I saw that later. Agree. Unless you live in Texas and think Chili can
> > > only be made 'one way', there's a lot of room.
> > >
> > > I sometimes make a 'white chili' with white beans, white pepper,
> > > Anaheim or Banana peppers, mushrooms, and if I can find them, crawfish
> > > tails.
> > Texans are too serious about their chili. I won't knock it, but it's
> > not chili to me without beans.
> >
> > White chili sounds interesting, I think I'd like to try that at some
> > point. Maybe with shrimp.
> Indeed, I witnessed some Texans ordering chili in Hawaii. It wasn't a pretty sight. It was a couple dressed like Roy and Dale in their cleanest, fanciest, duds. Beats me what the deal was with the outfits. Maybe the circus was in town or maybe the road cast of OKLAHOMA! was looking to get a bite after a performance. The dude put up a big fuss over that small bowl of chili. There was beans and hamburger in it! The worst part for a Texan would be that it's served with rice. Holy shit man! Call the posse! The poor waitress was there all alone trying to explain what the guy was seeing before him.. That was like a guy trying to explain calculus to an anteater.
> The joint was a coffee house that my wife and I would go to late Saturday nights. We'd order pancakes and a pineapple boat. My recommendation to Texans is they should never order chili in Hawaii - just stick with pancakes and pineapple boats.
>
> https://www.zippys.com/wp-content/up...Chili-Rice.jpg

I've never heard of a pineapple boat. Though I've been to the Dole Cannery movie theater. Nice place. That was back in the early 2000's.

On Sunday, June 6, 2021 at 11:50:31 AM UTC-4, cshenk wrote:
> John Lorbal wrote:
> > On Friday, June 4, 2021 at 8:30:07 PM UTC-4, cshenk wrote:
> > > John Lorbal wrote:
> > > > On Friday, June 4, 2021 at 11:39:06 AM UTC-4, Michael Trew wrote:
> > > > > On 6/3/2021 3:50 PM, Dave Smith wrote:
> > > > > > On Thu, 03 Jun 2021 08:15:39 -0600, US
> > > > > > > wrote:
> > > > > >
> > > > > >> On Thu, 03 Jun 2021 01:03:27 -0400, Michael
> > > > > > >> wrote:
> > > > > >>
> > > > > >>> I made my typically chili con carne from my pre-war Better
> > > > > Homes/Gardens >>> cook book, but I decided to nix half of the
> > > > > cost of the dish and make it >>> without ground beef this time;
> > > > > vegetarian if you will. Substituted >>> butter/olive oil for
> > > > > the fat and started off frying garlic/onions, then >>> adding
> > > > > crushed tomatoes, green pepper and seasoning; finally lots of
> > > > > >>> kidney/pinto/black beans. >>>
> > > > > >>> Honestly, I didn't feel that it was missing much of
> > > > > anything without the >>> ground beef... it maybe halved the
> > > > > cost, which was a nice bonus. Other >>> than adding a lot of
> > > > > beans, does anyone have useful tips on "vegetarian >>> chili"?
> > > > > > >
> > > > > >> There are many, many recipes (of all kinds) for vegetarian
> > > > > chili on >> the Internet.
> > > > > >
> > > > > > Ok, that's the end of RFC. It's all on the Internet already.
> > > > > > ou
> > > > > >
> > > > > Agreed... I'd much rather read posts of people sharing ideas
> > > > > about FOOD, as opposed to more "they're here" or Kuthe garbage.
> > > > > Otherwise, why is anyone here?
> > > > >
> > > > > Then again, I suppose another purpose of Usenet is to harass
> > > > > others... lol
> > > > You could also try corn kernels in your veggie chili. I have a
> > > > zany idea. Why not just toss in some whole corn on the cobs?
> > > > That might be fun. When done, let them cool a bit, and then spoon
> > > > some chili on the bite you're going to take. Messy but different.
> > > > Corn is these days a tad too sweet for me though; peas? Same
> > > > thing. Carrots? Maybe.
> > > Why not add mushrooms and let it be what it is? The mushrooms will
> > > cook to a toothsome bit that the meat added.
> > My first reply to this thread, I recommended mushrooms. I'm just
> > throwing other ideas out there.
> I saw that later. Agree. Unless you live in Texas and think Chili can
> only be made 'one way', there's a lot of room.
>
> I sometimes make a 'white chili' with white beans, white pepper,
> Anaheim or Banana peppers, mushrooms, and if I can find them, crawfish
> tails.

Its like a bra-size. They aren't exactly one size-fits-all, right? Mushrooms in chilli is a bit far out there. When does it just become spaghetti sauce? As for seafood, at what point does chili just become stew? or even gumbo?

On Sunday, June 6, 2021 at 9:04:21 PM UTC-4, GM wrote:
> On Sunday, June 6, 2021 at 6:51:21 PM UTC-5, wrote:
> > On Sunday, June 6, 2021 at 10:56:19 AM UTC-5, GM wrote:
> > > wrote:
> > > > On Friday, June 4, 2021 at 8:41:15 PM UTC-5, GM wrote:
> > > > > On Friday, June 4, 2021 at 6:28:18 PM UTC-5, wrote:
> > > > > > On Friday, June 4, 2021 at 4:55:18 PM UTC-5, Hank Rogers wrote:
> > > > > > > Bryan Simmons wrote:
> > > > > > > > On Friday, June 4, 2021 at 1:38:51 PM UTC-5, Mike Duffy wrote:
> > > > > > > >>
> > > > > > > >> To finish off vaguely on topic for food, my wife & I have started to have
> > > > > > > >> vague ideas of moving at some time in the future.
> > > > > > > >>
> > > > > > > > My wife and I have definite plans to get out of StL as soon as we can
> > > > > > > > retire. July and August are stupid hot, and November through March
> > > > > > > > is cold. What'd be nice would be Puerto Rico November through
> > > > > > > > March, and Georgia April through October, and I mean the Tbilisi
> > > > > > > > Georgia, rather than the Atlanta one.
> > > > > > > >>
> > > > > > > > --Bryan
> > > > > > > >
> > > > > > > Yep, you should try to get the hell out. St louis is already same
> > > > > > > as detroit. A lovely city 70 years ago, but that's gone.
> > > > > > >
> > > > > > Oh, there are lots of things that I like about StL, but I hate uncomfortable
> > > > > > temperatures. It's nice here in May and late April, and absolutely lovely in
> > > > > > September and early October.
> > > > > >
> > > > > > If you think that StL is dived out, you're mistaken. Crime is concentrated in
> > > > > > certain areas. We have a world class zoo, symphony and botanical garden,
> > > > > > all of which are very affordable. The zoo is free. Anyone who has never
> > > > > > come here on vacation is missing a gem, and I suspect that you are among
> > > > > > those who've never visited.
> > > > > I spent a lot of time in STL in the 90's, visiting friends who lived there at the time. A quick zip down on Amtrak from Chicago...
> > > > >
> > > > > Always had a good time, plenty to see. Cheap and good eats, and a great year - round farmer's market...my friends lived in Soulard, it's very similar in parts to New Orleans, old brick architecture...
> > > > > > Then there's the proximity to the Ozarks. This has been a lovely place to live,
> > > > > > but I want to retire to somewhere where the weather is decent year-round.
> > > > > Took some nice trips out west of STL, the wine town of Hermann is fun, area was originally settled by Germans, lovely country...
> > > > > >
> > > > > > I would be happy to give pointers on vacationing here to anyone--without
> > > > > > prejudice about how I feel about the person--especially since I'd do it on the
> > > > > > newsgroup, so it would be there for anyone. Another nice place to visit is
> > > > > > Chicago, specifically because of the museums. It's a lot pricier, but anyone
> > > > > > who has never been to the Art Institute doesn't know what they're missing.
> > > > > > Kansas City has a great art museum too. CHI/STL/KCY are not flyover, but
> > > > > > destinations easily accessible by Amtrak. A couple thousand dollars can
> > > > > > buy a lot of neat experiences in America's heartland.
> > > > > Don't bother with Chicago, it's become even *more* of a ghetto shit hole...even the formerly nice areas, e.g. Michigan Avenue, Gold Coast, Lincoln Park, Lakeview/Wrigleyville, etc. are VERY DANGEROUS war zones. I'll never step foot downtown again, I want to keep it in my memory as a great and thriving place, which it once was...
> > > > >
> > > > We go there for exactly one reason.
> > > > https://www.artic.edu/
> > > > My wife adores art museums, and I adore her. Lots of great mama y papa
> > > > burrito joints all over town too. We drive up and stay in Willowbrook, then
> > > > take the pink line from 54th&McCormick. We're back out in the suburbs
> > > > before nightfall.
> > > Yeah, the Art Institute is great, just before the pandemic started I bought a membership so I could visit a lot..."oh well"...
> > >
> > > I love the Chicago Symphony, too, Symphony Hall is just down the way from the Art Institute...
> > >
> > > All that is now, unfortunately, "gone with the wind", but I'll have the great memories...
> > >
> > If you're suggesting that the Art Institute is dangerous to visit in the day,
> > or even that the Chicago Symphony, once they resume concerts, is
> > dangerous to attend, that rings untrue.
> Downtown Chicago now is a " Mad Max " dystopia - it was great until the riots hit last year. Chicago, unfortunately, is run by social justice warrior marxist democrats, and they are succeeding in destroying the vitality of this once - great city...

"According to JLL, Chicago is the second largest office market in the U.S., with nearly 250 million square feet of office space. "
-- https://datacenterfrontier.com/downt...-connectivity/

On Monday, June 7, 2021 at 10:54:06 AM UTC-4, bruce bowser wrote:

> Mushrooms in chilli is a bit far out
> there. When does it just become spaghetti sauce?

When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
those are the flavors that define chili. Apparently for a lot of people, because
"chili powder" has both.

> As for seafood, at what point does chili just become stew? or even gumbo?

Same answer.

Chili is a stew. Many things are a stew.

Gumbo requires either okra or filé powder. And lacks cumin or anchos.

Cindy Hamilton

On Monday, June 7, 2021 at 4:40:06 AM UTC-10, bruce bowser wrote:
> On Monday, June 7, 2021 at 1:53:19 AM UTC-4, dsi1 wrote:
> > On Sunday, June 6, 2021 at 4:32:31 PM UTC-10, Michael Trew wrote:
> > > On 6/6/2021 11:50 AM, cshenk wrote:
> > > > John Lorbal wrote:
> > > >
> > > >> On Friday, June 4, 2021 at 8:30:07 PM UTC-4, cshenk wrote:
> > > >>> John Lorbal wrote:
> > > >>>> On Friday, June 4, 2021 at 11:39:06 AM UTC-4, Michael Trew wrote:
> > > >>>>> On 6/3/2021 3:50 PM, Dave Smith wrote:
> > > >>>>>> On Thu, 03 Jun 2021 08:15:39 -0600, US
> > > >>>>>> > wrote:
> > > >>>>>>
> > > >>>>>>> On Thu, 03 Jun 2021 01:03:27 -0400, Michael
> > > >>>>> > >> wrote:
> > > >>>>>>>
> > > >>>>>>>> I made my typically chili con carne from my pre-war Better
> > > >>>>> Homes/Gardens>>> cook book, but I decided to nix half of the
> > > >>>>> cost of the dish and make it>>> without ground beef this time;
> > > >>>>> vegetarian if you will. Substituted>>> butter/olive oil for
> > > >>>>> the fat and started off frying garlic/onions, then>>> adding
> > > >>>>> crushed tomatoes, green pepper and seasoning; finally lots of
> > > >>>>>>>> kidney/pinto/black beans.>>>
> > > >>>>>>>> Honestly, I didn't feel that it was missing much of
> > > >>>>> anything without the>>> ground beef... it maybe halved the
> > > >>>>> cost, which was a nice bonus. Other>>> than adding a lot of
> > > >>>>> beans, does anyone have useful tips on "vegetarian>>> chili"?
> > > >>>>>>>
> > > >>>>>>> There are many, many recipes (of all kinds) for vegetarian
> > > >>>>> chili on>> the Internet.
> > > >>>>>>
> > > >>>>>> Ok, that's the end of RFC. It's all on the Internet already.
> > > >>>>>> ou
> > > >>>>>>
> > > >>>>> Agreed... I'd much rather read posts of people sharing ideas
> > > >>>>> about FOOD, as opposed to more "they're here" or Kuthe garbage.
> > > >>>>> Otherwise, why is anyone here?
> > > >>>>>
> > > >>>>> Then again, I suppose another purpose of Usenet is to harass
> > > >>>>> others... lol
> > > >>>> You could also try corn kernels in your veggie chili. I have a
> > > >>>> zany idea. Why not just toss in some whole corn on the cobs?
> > > >>>> That might be fun. When done, let them cool a bit, and then spoon
> > > >>>> some chili on the bite you're going to take. Messy but different..
> > > >>>> Corn is these days a tad too sweet for me though; peas? Same
> > > >>>> thing. Carrots? Maybe.
> > > >>> Why not add mushrooms and let it be what it is? The mushrooms will
> > > >>> cook to a toothsome bit that the meat added.
> > > >> My first reply to this thread, I recommended mushrooms. I'm just
> > > >> throwing other ideas out there.
> > > >
> > > > I saw that later. Agree. Unless you live in Texas and think Chili can
> > > > only be made 'one way', there's a lot of room.
> > > >
> > > > I sometimes make a 'white chili' with white beans, white pepper,
> > > > Anaheim or Banana peppers, mushrooms, and if I can find them, crawfish
> > > > tails.
> > > Texans are too serious about their chili. I won't knock it, but it's
> > > not chili to me without beans.
> > >
> > > White chili sounds interesting, I think I'd like to try that at some
> > > point. Maybe with shrimp.
> > Indeed, I witnessed some Texans ordering chili in Hawaii. It wasn't a pretty sight. It was a couple dressed like Roy and Dale in their cleanest, fanciest, duds. Beats me what the deal was with the outfits. Maybe the circus was in town or maybe the road cast of OKLAHOMA! was looking to get a bite after a performance. The dude put up a big fuss over that small bowl of chili. There was beans and hamburger in it! The worst part for a Texan would be that it's served with rice. Holy shit man! Call the posse! The poor waitress was there all alone trying to explain what the guy was seeing before him. That was like a guy trying to explain calculus to an anteater.
> > The joint was a coffee house that my wife and I would go to late Saturday nights. We'd order pancakes and a pineapple boat. My recommendation to Texans is they should never order chili in Hawaii - just stick with pancakes and pineapple boats.
> >
> > https://www.zippys.com/wp-content/up...hili-Rice..jpg
> I've never heard of a pineapple boat. Though I've been to the Dole Cannery movie theater. Nice place. That was back in the early 2000's.

The pineapple boat was popular back in the 60's. The last time we had one was back in the early 70's. These days, you won't find them because nobody wants to go through the hassle of making one. I'll have to make one for our next party. It'll probably cause a boatload of giggling.

https://bullocksbuzz.com/wp-content/...-boat.jpg.webp

On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, June 7, 2021 at 10:54:06 AM UTC-4, bruce bowser wrote:
>
>> Mushrooms in chilli is a bit far out
>> there. When does it just become spaghetti sauce?
>
>When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>those are the flavors that define chili. Apparently for a lot of people, because
>"chili powder" has both.

Chili powder has cumin? I've only ever seen chili powder made
exclusively from chilli peppers.

--
Not Dave Smith

On Monday, June 7, 2021 at 12:44:57 PM UTC-5, Dave Smith wrote:
> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Monday, June 7, 2021 at 10:54:06 AM UTC-4, bruce bowser wrote:
> >
> >> Mushrooms in chilli is a bit far out
> >> there. When does it just become spaghetti sauce?
> >
> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
> >those are the flavors that define chili. Apparently for a lot of people, because
> >"chili powder" has both.
>
> Chili powder has cumin? I've only ever seen chili powder made
> exclusively from chilli peppers.
>
The stuff sold in the USA as "chili powder" typically has ancho chile,
cumin, Mexican oregano, garlic powder and salt.
>
> --
> Not Dave Smith
>
--Bryan

On Mon, 7 Jun 2021 11:00:01 -0700 (PDT), Bryan Simmons
> wrote:

>On Monday, June 7, 2021 at 12:44:57 PM UTC-5, Dave Smith wrote:
>> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Monday, June 7, 2021 at 10:54:06 AM UTC-4, bruce bowser wrote:
>> >
>> >> Mushrooms in chilli is a bit far out
>> >> there. When does it just become spaghetti sauce?
>> >
>> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>> >those are the flavors that define chili. Apparently for a lot of people, because
>> >"chili powder" has both.
>>
>> Chili powder has cumin? I've only ever seen chili powder made
>> exclusively from chilli peppers.
>>
>The stuff sold in the USA as "chili powder" typically has ancho chile,
>cumin, Mexican oregano, garlic powder and salt.

Confusing.

--
Not Dave Smith

On Monday, June 7, 2021 at 1:44:57 PM UTC-4, Dave Smith wrote:
> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Monday, June 7, 2021 at 10:54:06 AM UTC-4, bruce bowser wrote:
> >
> >> Mushrooms in chilli is a bit far out
> >> there. When does it just become spaghetti sauce?
> >
> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
> >those are the flavors that define chili. Apparently for a lot of people, because
> >"chili powder" has both.
>
> Chili powder has cumin? I've only ever seen chili powder made
> exclusively from chilli peppers.

If it's made exclusively from chile peppers, it's labeled as "ground red pepper"
or "ground [variety]" such as ground cayenne, ground habanero, ground chipotle.

Here's how we remember it: chili powder is a spice blend for making chili;
anything else is powdered chiles of a single variety, and can be used for making
anything you want, including chili. It would be easier if we would call "chili" by
its proper name: chile con carne. But you know we love our abbreviations.

Those us who know our ass from a hole in the ground remember it, anyway.

Cindy Hamilton

On Mon, 7 Jun 2021 11:14:28 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, June 7, 2021 at 1:44:57 PM UTC-4, Dave Smith wrote:
>> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>> >those are the flavors that define chili. Apparently for a lot of people, because
>> >"chili powder" has both.
>>
>> Chili powder has cumin? I've only ever seen chili powder made
>> exclusively from chilli peppers.
>
>If it's made exclusively from chile peppers, it's labeled as "ground red pepper"
>or "ground [variety]" such as ground cayenne, ground habanero, ground chipotle.
>
>Here's how we remember it: chili powder is a spice blend for making chili;
>anything else is powdered chiles of a single variety, and can be used for making
>anything you want, including chili. It would be easier if we would call "chili" by
>its proper name: chile con carne. But you know we love our abbreviations.

Yes, I figured it refers to chili con carne and not to chili pepper,
even though there's chili pepper in the mix.

I looked up chilli powder at a big Australian supermarket. They have:
-Hoyt's Chilli Powder: ground chilli pepper
-Maharajah's Choice Chilli Powder Spice: ground chilli pepper
-Masterfoods Mexican Chilli Powder: paprika, cumin, chilli pepper and
garlic

So the last one is what you'd just call chili powder.

--
Not Dave Smith

On Monday, June 7, 2021 at 2:55:47 PM UTC-4, Dave Smith wrote:
> On Mon, 7 Jun 2021 11:14:28 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Monday, June 7, 2021 at 1:44:57 PM UTC-4, Dave Smith wrote:
> >> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
> >> >those are the flavors that define chili. Apparently for a lot of people, because
> >> >"chili powder" has both.
> >>
> >> Chili powder has cumin? I've only ever seen chili powder made
> >> exclusively from chilli peppers.
> >
> >If it's made exclusively from chile peppers, it's labeled as "ground red pepper"
> >or "ground [variety]" such as ground cayenne, ground habanero, ground chipotle.
> >
> >Here's how we remember it: chili powder is a spice blend for making chili;
> >anything else is powdered chiles of a single variety, and can be used for making
> >anything you want, including chili. It would be easier if we would call "chili" by
> >its proper name: chile con carne. But you know we love our abbreviations.
> Yes, I figured it refers to chili con carne and not to chili pepper,
> even though there's chili pepper in the mix.
>
> I looked up chilli powder at a big Australian supermarket. They have:
> -Hoyt's Chilli Powder: ground chilli pepper
> -Maharajah's Choice Chilli Powder Spice: ground chilli pepper
> -Masterfoods Mexican Chilli Powder: paprika, cumin, chilli pepper and
> garlic
>
> So the last one is what you'd just call chili powder.

Yes.

It seems imprecise to refer to the other two simply as "chilli powder". There are
so many varieties of chile with varying tastes and levels of capsaicin. How
does one know which one to buy? Trial and error?

Some of my spices are packed away during my kitchen remodel, but I think
I have coarsely ground cayenne, ground cayenne, and ground chipotle.
Coarsely ground Aleppo pepper in the freezer, because it's somewhat moist
and tends to mold. Whole anchos, pasillas, tien-tsin, and chipotle. A few kinds
of pickled chiles: jalapenos, cherry peppers, pepperoncini. More condiments
with chiles in them such as gochujang (gochugaru chiles), jalapeno salsa,
chile-garlic paste (variety unknown), chile oil (cayenne), roasted Thai chile paste,
curry pastes, Tabasco sauce, Sriracha, etc.

I'm not even that big of a chile-head. I feel that's a relatively basic assortment
that gives me a variety of flavors and heat.

Cindy Hamilton

On Mon, 7 Jun 2021 12:20:25 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, June 7, 2021 at 2:55:47 PM UTC-4, Dave Smith wrote:
>> On Mon, 7 Jun 2021 11:14:28 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Monday, June 7, 2021 at 1:44:57 PM UTC-4, Dave Smith wrote:
>> >> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
>> >> > wrote:
>> >>
>> >> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>> >> >those are the flavors that define chili. Apparently for a lot of people, because
>> >> >"chili powder" has both.
>> >>
>> >> Chili powder has cumin? I've only ever seen chili powder made
>> >> exclusively from chilli peppers.
>> >
>> >If it's made exclusively from chile peppers, it's labeled as "ground red pepper"
>> >or "ground [variety]" such as ground cayenne, ground habanero, ground chipotle.
>> >
>> >Here's how we remember it: chili powder is a spice blend for making chili;
>> >anything else is powdered chiles of a single variety, and can be used for making
>> >anything you want, including chili. It would be easier if we would call "chili" by
>> >its proper name: chile con carne. But you know we love our abbreviations.
>> Yes, I figured it refers to chili con carne and not to chili pepper,
>> even though there's chili pepper in the mix.
>>
>> I looked up chilli powder at a big Australian supermarket. They have:
>> -Hoyt's Chilli Powder: ground chilli pepper
>> -Maharajah's Choice Chilli Powder Spice: ground chilli pepper
>> -Masterfoods Mexican Chilli Powder: paprika, cumin, chilli pepper and
>> garlic
>>
>> So the last one is what you'd just call chili powder.
>
>Yes.
>
>It seems imprecise to refer to the other two simply as "chilli powder". There are
>so many varieties of chile with varying tastes and levels of capsaicin. How
>does one know which one to buy? Trial and error?
>
>Some of my spices are packed away during my kitchen remodel, but I think
>I have coarsely ground cayenne, ground cayenne, and ground chipotle.
>Coarsely ground Aleppo pepper in the freezer, because it's somewhat moist
>and tends to mold. Whole anchos, pasillas, tien-tsin, and chipotle. A few kinds
>of pickled chiles: jalapenos, cherry peppers, pepperoncini. More condiments
>with chiles in them such as gochujang (gochugaru chiles), jalapeno salsa,
>chile-garlic paste (variety unknown), chile oil (cayenne), roasted Thai chile paste,
>curry pastes, Tabasco sauce, Sriracha, etc.
>
>I'm not even that big of a chile-head. I feel that's a relatively basic assortment
>that gives me a variety of flavors and heat.
>
>Cindy Hamilton
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

On Tue, 08 Jun 2021 04:55:39 +1000, Dave Smith >
wrote:

>On Mon, 7 Jun 2021 11:14:28 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Monday, June 7, 2021 at 1:44:57 PM UTC-4, Dave Smith wrote:
>>> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>>> >those are the flavors that define chili. Apparently for a lot of people, because
>>> >"chili powder" has both.
>>>
>>> Chili powder has cumin? I've only ever seen chili powder made
>>> exclusively from chilli peppers.
>>
>>If it's made exclusively from chile peppers, it's labeled as "ground red pepper"
>>or "ground [variety]" such as ground cayenne, ground habanero, ground chipotle.
>>
>>Here's how we remember it: chili powder is a spice blend for making chili;
>>anything else is powdered chiles of a single variety, and can be used for making
>>anything you want, including chili. It would be easier if we would call "chili" by
>>its proper name: chile con carne. But you know we love our abbreviations.
>
>Yes, I figured it refers to chili con carne and not to chili pepper,
>even though there's chili pepper in the mix.
>
>I looked up chilli powder at a big Australian supermarket. They have:
>-Hoyt's Chilli Powder: ground chilli pepper
>-Maharajah's Choice Chilli Powder Spice: ground chilli pepper
>-Masterfoods Mexican Chilli Powder: paprika, cumin, chilli pepper and
>garlic
>
>So the last one is what you'd just call chili powder.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

On Tue, 08 Jun 2021 04:55:39 +1000, Dave Smith >
wrote:

>On Mon, 7 Jun 2021 11:14:28 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Monday, June 7, 2021 at 1:44:57 PM UTC-4, Dave Smith wrote:
>>> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>>> >those are the flavors that define chili. Apparently for a lot of people, because
>>> >"chili powder" has both.
>>>
>>> Chili powder has cumin? I've only ever seen chili powder made
>>> exclusively from chilli peppers.
>>
>>If it's made exclusively from chile peppers, it's labeled as "ground red pepper"
>>or "ground [variety]" such as ground cayenne, ground habanero, ground chipotle.
>>
>>Here's how we remember it: chili powder is a spice blend for making chili;
>>anything else is powdered chiles of a single variety, and can be used for making
>>anything you want, including chili. It would be easier if we would call "chili" by
>>its proper name: chile con carne. But you know we love our abbreviations.
>
>Yes, I figured it refers to chili con carne and not to chili pepper,
>even though there's chili pepper in the mix.
>
>I looked up chilli powder at a big Australian supermarket. They have:
>-Hoyt's Chilli Powder: ground chilli pepper
>-Maharajah's Choice Chilli Powder Spice: ground chilli pepper
>-Masterfoods Mexican Chilli Powder: paprika, cumin, chilli pepper and
>garlic
>
>So the last one is what you'd just call chili powder.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

On Mon, 7 Jun 2021 11:14:28 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, June 7, 2021 at 1:44:57 PM UTC-4, Dave Smith wrote:
>> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Monday, June 7, 2021 at 10:54:06 AM UTC-4, bruce bowser wrote:
>> >
>> >> Mushrooms in chilli is a bit far out
>> >> there. When does it just become spaghetti sauce?
>> >
>> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>> >those are the flavors that define chili. Apparently for a lot of people, because
>> >"chili powder" has both.
>>
>> Chili powder has cumin? I've only ever seen chili powder made
>> exclusively from chilli peppers.
>
>If it's made exclusively from chile peppers, it's labeled as "ground red pepper"
>or "ground [variety]" such as ground cayenne, ground habanero, ground chipotle.
>
>Here's how we remember it: chili powder is a spice blend for making chili;
>anything else is powdered chiles of a single variety, and can be used for making
>anything you want, including chili. It would be easier if we would call "chili" by
>its proper name: chile con carne. But you know we love our abbreviations.
>
>Those us who know our ass from a hole in the ground remember it, anyway.
>
>Cindy Hamilton
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

On Tue, 08 Jun 2021 04:03:23 +1000, Dave Smith >
wrote:

>On Mon, 7 Jun 2021 11:00:01 -0700 (PDT), Bryan Simmons
> wrote:
>
>>On Monday, June 7, 2021 at 12:44:57 PM UTC-5, Dave Smith wrote:
>>> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>> >On Monday, June 7, 2021 at 10:54:06 AM UTC-4, bruce bowser wrote:
>>> >
>>> >> Mushrooms in chilli is a bit far out
>>> >> there. When does it just become spaghetti sauce?
>>> >
>>> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>>> >those are the flavors that define chili. Apparently for a lot of people, because
>>> >"chili powder" has both.
>>>
>>> Chili powder has cumin? I've only ever seen chili powder made
>>> exclusively from chilli peppers.
>>>
>>The stuff sold in the USA as "chili powder" typically has ancho chile,
>>cumin, Mexican oregano, garlic powder and salt.
>
>Confusing.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

On Mon, 7 Jun 2021 11:00:01 -0700 (PDT), Bryan Simmons
> wrote:

>On Monday, June 7, 2021 at 12:44:57 PM UTC-5, Dave Smith wrote:
>> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Monday, June 7, 2021 at 10:54:06 AM UTC-4, bruce bowser wrote:
>> >
>> >> Mushrooms in chilli is a bit far out
>> >> there. When does it just become spaghetti sauce?
>> >
>> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>> >those are the flavors that define chili. Apparently for a lot of people, because
>> >"chili powder" has both.
>>
>> Chili powder has cumin? I've only ever seen chili powder made
>> exclusively from chilli peppers.
>>
>The stuff sold in the USA as "chili powder" typically has ancho chile,
>cumin, Mexican oregano, garlic powder and salt.
>>
>> --
>> Not Dave Smith
>>
>--Bryan
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

On Sun, 6 Jun 2021 22:53:15 -0700 (PDT), dsi1 >
wrote:

>On Sunday, June 6, 2021 at 4:32:31 PM UTC-10, Michael Trew wrote:
>> On 6/6/2021 11:50 AM, cshenk wrote:
>> > John Lorbal wrote:
>> >
>> >> On Friday, June 4, 2021 at 8:30:07 PM UTC-4, cshenk wrote:
>> >>> John Lorbal wrote:
>> >>>> On Friday, June 4, 2021 at 11:39:06 AM UTC-4, Michael Trew wrote:
>> >>>>> On 6/3/2021 3:50 PM, Dave Smith wrote:
>> >>>>>> On Thu, 03 Jun 2021 08:15:39 -0600, US
>> >>>>>> > wrote:
>> >>>>>>
>> >>>>>>> On Thu, 03 Jun 2021 01:03:27 -0400, Michael
>> >>>>> > >> wrote:
>> >>>>>>>
>> >>>>>>>> I made my typically chili con carne from my pre-war Better
>> >>>>> Homes/Gardens>>> cook book, but I decided to nix half of the
>> >>>>> cost of the dish and make it>>> without ground beef this time;
>> >>>>> vegetarian if you will. Substituted>>> butter/olive oil for
>> >>>>> the fat and started off frying garlic/onions, then>>> adding
>> >>>>> crushed tomatoes, green pepper and seasoning; finally lots of
>> >>>>>>>> kidney/pinto/black beans.>>>
>> >>>>>>>> Honestly, I didn't feel that it was missing much of
>> >>>>> anything without the>>> ground beef... it maybe halved the
>> >>>>> cost, which was a nice bonus. Other>>> than adding a lot of
>> >>>>> beans, does anyone have useful tips on "vegetarian>>> chili"?
>> >>>>>>>
>> >>>>>>> There are many, many recipes (of all kinds) for vegetarian
>> >>>>> chili on>> the Internet.
>> >>>>>>
>> >>>>>> Ok, that's the end of RFC. It's all on the Internet already.
>> >>>>>> ou
>> >>>>>>
>> >>>>> Agreed... I'd much rather read posts of people sharing ideas
>> >>>>> about FOOD, as opposed to more "they're here" or Kuthe garbage.
>> >>>>> Otherwise, why is anyone here?
>> >>>>>
>> >>>>> Then again, I suppose another purpose of Usenet is to harass
>> >>>>> others... lol
>> >>>> You could also try corn kernels in your veggie chili. I have a
>> >>>> zany idea. Why not just toss in some whole corn on the cobs?
>> >>>> That might be fun. When done, let them cool a bit, and then spoon
>> >>>> some chili on the bite you're going to take. Messy but different.
>> >>>> Corn is these days a tad too sweet for me though; peas? Same
>> >>>> thing. Carrots? Maybe.
>> >>> Why not add mushrooms and let it be what it is? The mushrooms will
>> >>> cook to a toothsome bit that the meat added.
>> >> My first reply to this thread, I recommended mushrooms. I'm just
>> >> throwing other ideas out there.
>> >
>> > I saw that later. Agree. Unless you live in Texas and think Chili can
>> > only be made 'one way', there's a lot of room.
>> >
>> > I sometimes make a 'white chili' with white beans, white pepper,
>> > Anaheim or Banana peppers, mushrooms, and if I can find them, crawfish
>> > tails.
>> Texans are too serious about their chili. I won't knock it, but it's
>> not chili to me without beans.
>>
>> White chili sounds interesting, I think I'd like to try that at some
>> point. Maybe with shrimp.
>
>Indeed, I witnessed some Texans ordering chili in Hawaii. It wasn't a pretty sight. It was a couple dressed like Roy and Dale in their cleanest, fanciest, duds. Beats me what the deal was with the outfits. Maybe the circus was in town or maybe the road cast of OKLAHOMA! was looking to get a bite after a performance. The dude put up a big fuss over that small bowl of chili. There was beans and hamburger in it! The worst part for a Texan would be that it's served with rice. Holy shit man! Call the posse! The poor waitress was there all alone trying to explain what the guy was seeing before him. That was like a guy trying to explain calculus to an anteater.
>The joint was a coffee house that my wife and I would go to late Saturday nights. We'd order pancakes and a pineapple boat. My recommendation to Texans is they should never order chili in Hawaii - just stick with pancakes and pineapple boats.
>
>https://www.zippys.com/wp-content/up...Chili-Rice.jpg
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not DS

On Mon, 7 Jun 2021 04:31:34 -0000 (UTC), Mike Duffy >
wrote:

>On Sun, 06 Jun 2021 22:36:06 -0400, Michael Trew wrote:
>
>> They can take their phone apps and shove them... I'm sitting in front of
>> a keyboard now. I'd honestly be impressed if someone found a way to
>> incorporate a Usenet reader into a smart phone.
>
>One could use Google Groups. The point (if I had one) was was that they
>would have trouble posting using complete sentences, &c.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not DS

On Sun, 06 Jun 2021 22:42:32 -0400, Michael Trew >
wrote:

>On 6/4/2021 8:36 PM, cshenk wrote:
>> jmcquown wrote:
>>
>>> On 6/3/2021 1:03 AM, Michael Trew wrote:
>>>> I made my typically chili con carne from my pre-war Better
>>>> Homes/Gardens cook book, but I decided to nix half of the cost of
>>>> the dish and make it without ground beef this time; vegetarian if
>>>> you will. Substituted butter/olive oil for the fat and started
>>>> off frying garlic/onions, then adding crushed tomatoes, green
>>>> pepper and seasoning; finally lots of kidney/pinto/black beans.
>>>>
>>>> Honestly, I didn't feel that it was missing much of anything
>>>> without the ground beef... it maybe halved the cost, which was a
>>>> nice bonus. Other than adding a lot of beans, does anyone have
>>>> useful tips on "vegetarian chili"?
>>>
>>> Not chili and not "vegetarian", although you could make it so. I
>>> make a nice spicy bean soup using black beans, red kidney, garbanzos,
>>> great northern, navy, pinto and cut green beans. If you want it to
>>> be vegetarian use vegetable stock/broth rather than beef. Can't
>>> guarantee how good it will taste if you use just water or vegetable
>>> "stock".
>>>
>>> I do sautee the onion and garlic in butter/oil. This quick fix soup
>>> uses canned versions of all the beans. One can of each type of bean,
>>> e water and stock to cover. Add all the herbs and spicse. Simmer on
>>> low heat for about 2 hours.nd the
>>>
>>> You could add canned crushed tomatoes at some point if you like.
>>>
>>> This bean soup is nicely spiced, seasoned with ground chili
>>> seasoning, 1 tps. gruond thyme. A little ground ancho pepper and a
>>> Tbs. of liquid Tabasco or some other hot sauce.
>>>
>>> I thicken the soup with 1/4 cup of pearled barley added in the last
>>> 20 minutes of cooking. The soup is quite nicely spiced and filling.
>>> I nearly always bake a skillet of cornbread to go with it. If I'm
>>> feeling adventurous, cornmeal griddle cakes cooked on the stove top
>>> to go with.
>>>
>>> Jill
>>
>> BTW,
>>
>>>> I made my typically chili con carne from my pre-war Better
>>>> Homes/Gardens cook book, but I decided to nix half of the cost of
>>>> the dish and make it without ground beef this time; vegetarian if
>>>> you will. Substituted butter/olive oil for the fat and started
>>>> off frying garlic/onions, then adding crushed tomatoes, green
>>>> pepper and seasoning; finally lots of kidney/pinto/black beans.
>>
>> I don't see beef stock in there. I see it only as a comment from
>> another? I must be odd. I've never used stock in any chili. Just
>> canned tomatoes.
>
>I believe that she meant the stock for the bean soup. I've never used
>stock in chili either.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not DS

On Tue, 08 Jun 2021 03:44:51 +1000, Dave Smith >
wrote:

>On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Monday, June 7, 2021 at 10:54:06 AM UTC-4, bruce bowser wrote:
>>
>>> Mushrooms in chilli is a bit far out
>>> there. When does it just become spaghetti sauce?
>>
>>When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>>those are the flavors that define chili. Apparently for a lot of people, because
>>"chili powder" has both.
>
>Chili powder has cumin? I've only ever seen chili powder made
>exclusively from chilli peppers.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

On Mon, 7 Jun 2021 12:20:25 -0700 (PDT), Cindy Hamilton
> wrote:

>It seems imprecise to refer to the other two simply as "chilli powder". There are
>so many varieties of chile with varying tastes and levels of capsaicin. How
>does one know which one to buy? Trial and error?
>
>Some of my spices are packed away during my kitchen remodel, but I think
>I have coarsely ground cayenne, ground cayenne, and ground chipotle.
>Coarsely ground Aleppo pepper in the freezer, because it's somewhat moist
>and tends to mold. Whole anchos, pasillas, tien-tsin, and chipotle. A few kinds
>of pickled chiles: jalapenos, cherry peppers, pepperoncini. More condiments
>with chiles in them such as gochujang (gochugaru chiles), jalapeno salsa,
>chile-garlic paste (variety unknown), chile oil (cayenne), roasted Thai chile paste,
>curry pastes, Tabasco sauce, Sriracha, etc.
>
>I'm not even that big of a chile-head. I feel that's a relatively basic assortment
>that gives me a variety of flavors and heat.

I think that from an Asian/Indonesian perspective, there are 2 main
chillies: long red/green (cabe merah) and short red (cabe rawit, Thai,
birds-eye).

<http://www.indischkookboek.nl/webtechnische%20bestanden/images/kruiden%20illustraties/bawang%20en%20cabe.jpg>

Sambal/chilli paste is mainly made from the long red chillis and
chilli powder probably too. There's not enough Mexican influence in
Europe or Australia to specify further. Although I've seen and grown
habanero and Madame Jeanette types too.

--
Not Dave Smith

On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, June 7, 2021 at 10:54:06 AM UTC-4, bruce bowser wrote:
>
>> Mushrooms in chilli is a bit far out
>> there. When does it just become spaghetti sauce?
>
>When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>those are the flavors that define chili. Apparently for a lot of people, because
>"chili powder" has both.
>
>> As for seafood, at what point does chili just become stew? or even gumbo?
>
>Same answer.
>
>Chili is a stew. Many things are a stew.
>
>Gumbo requires either okra or filé powder. And lacks cumin or anchos.
>
>Cindy Hamilton
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

On Mon, 7 Jun 2021 10:43:36 -0700 (PDT), dsi1 >
wrote:

>On Monday, June 7, 2021 at 4:40:06 AM UTC-10, bruce bowser wrote:
>> On Monday, June 7, 2021 at 1:53:19 AM UTC-4, dsi1 wrote:
>> > On Sunday, June 6, 2021 at 4:32:31 PM UTC-10, Michael Trew wrote:
>> > > On 6/6/2021 11:50 AM, cshenk wrote:
>> > > > John Lorbal wrote:
>> > > >
>> > > >> On Friday, June 4, 2021 at 8:30:07 PM UTC-4, cshenk wrote:
>> > > >>> John Lorbal wrote:
>> > > >>>> On Friday, June 4, 2021 at 11:39:06 AM UTC-4, Michael Trew wrote:
>> > > >>>>> On 6/3/2021 3:50 PM, Dave Smith wrote:
>> > > >>>>>> On Thu, 03 Jun 2021 08:15:39 -0600, US
>> > > >>>>>> > wrote:
>> > > >>>>>>
>> > > >>>>>>> On Thu, 03 Jun 2021 01:03:27 -0400, Michael
>> > > >>>>> > >> wrote:
>> > > >>>>>>>
>> > > >>>>>>>> I made my typically chili con carne from my pre-war Better
>> > > >>>>> Homes/Gardens>>> cook book, but I decided to nix half of the
>> > > >>>>> cost of the dish and make it>>> without ground beef this time;
>> > > >>>>> vegetarian if you will. Substituted>>> butter/olive oil for
>> > > >>>>> the fat and started off frying garlic/onions, then>>> adding
>> > > >>>>> crushed tomatoes, green pepper and seasoning; finally lots of
>> > > >>>>>>>> kidney/pinto/black beans.>>>
>> > > >>>>>>>> Honestly, I didn't feel that it was missing much of
>> > > >>>>> anything without the>>> ground beef... it maybe halved the
>> > > >>>>> cost, which was a nice bonus. Other>>> than adding a lot of
>> > > >>>>> beans, does anyone have useful tips on "vegetarian>>> chili"?
>> > > >>>>>>>
>> > > >>>>>>> There are many, many recipes (of all kinds) for vegetarian
>> > > >>>>> chili on>> the Internet.
>> > > >>>>>>
>> > > >>>>>> Ok, that's the end of RFC. It's all on the Internet already.
>> > > >>>>>> ou
>> > > >>>>>>
>> > > >>>>> Agreed... I'd much rather read posts of people sharing ideas
>> > > >>>>> about FOOD, as opposed to more "they're here" or Kuthe garbage.
>> > > >>>>> Otherwise, why is anyone here?
>> > > >>>>>
>> > > >>>>> Then again, I suppose another purpose of Usenet is to harass
>> > > >>>>> others... lol
>> > > >>>> You could also try corn kernels in your veggie chili. I have a
>> > > >>>> zany idea. Why not just toss in some whole corn on the cobs?
>> > > >>>> That might be fun. When done, let them cool a bit, and then spoon
>> > > >>>> some chili on the bite you're going to take. Messy but different.
>> > > >>>> Corn is these days a tad too sweet for me though; peas? Same
>> > > >>>> thing. Carrots? Maybe.
>> > > >>> Why not add mushrooms and let it be what it is? The mushrooms will
>> > > >>> cook to a toothsome bit that the meat added.
>> > > >> My first reply to this thread, I recommended mushrooms. I'm just
>> > > >> throwing other ideas out there.
>> > > >
>> > > > I saw that later. Agree. Unless you live in Texas and think Chili can
>> > > > only be made 'one way', there's a lot of room.
>> > > >
>> > > > I sometimes make a 'white chili' with white beans, white pepper,
>> > > > Anaheim or Banana peppers, mushrooms, and if I can find them, crawfish
>> > > > tails.
>> > > Texans are too serious about their chili. I won't knock it, but it's
>> > > not chili to me without beans.
>> > >
>> > > White chili sounds interesting, I think I'd like to try that at some
>> > > point. Maybe with shrimp.
>> > Indeed, I witnessed some Texans ordering chili in Hawaii. It wasn't a pretty sight. It was a couple dressed like Roy and Dale in their cleanest, fanciest, duds. Beats me what the deal was with the outfits. Maybe the circus was in town or maybe the road cast of OKLAHOMA! was looking to get a bite after a performance. The dude put up a big fuss over that small bowl of chili. There was beans and hamburger in it! The worst part for a Texan would be that it's served with rice. Holy shit man! Call the posse! The poor waitress was there all alone trying to explain what the guy was seeing before him. That was like a guy trying to explain calculus to an anteater.
>> > The joint was a coffee house that my wife and I would go to late Saturday nights. We'd order pancakes and a pineapple boat. My recommendation to Texans is they should never order chili in Hawaii - just stick with pancakes and pineapple boats.
>> >
>> > https://www.zippys.com/wp-content/up...Chili-Rice.jpg
>> I've never heard of a pineapple boat. Though I've been to the Dole Cannery movie theater. Nice place. That was back in the early 2000's.
>
>The pineapple boat was popular back in the 60's. The last time we had one was back in the early 70's. These days, you won't find them because nobody wants to go through the hassle of making one. I'll have to make one for our next party. It'll probably cause a boatload of giggling.
>
>https://bullocksbuzz.com/wp-content/...-boat.jpg.webp
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

On Mon, 7 Jun 2021 07:54:02 -0700 (PDT), bruce bowser
> wrote:

>On Sunday, June 6, 2021 at 11:50:31 AM UTC-4, cshenk wrote:
>> John Lorbal wrote:
>> > On Friday, June 4, 2021 at 8:30:07 PM UTC-4, cshenk wrote:
>> > > John Lorbal wrote:
>> > > > On Friday, June 4, 2021 at 11:39:06 AM UTC-4, Michael Trew wrote:
>> > > > > On 6/3/2021 3:50 PM, Dave Smith wrote:
>> > > > > > On Thu, 03 Jun 2021 08:15:39 -0600, US
>> > > > > > > wrote:
>> > > > > >
>> > > > > >> On Thu, 03 Jun 2021 01:03:27 -0400, Michael
>> > > > > > >> wrote:
>> > > > > >>
>> > > > > >>> I made my typically chili con carne from my pre-war Better
>> > > > > Homes/Gardens >>> cook book, but I decided to nix half of the
>> > > > > cost of the dish and make it >>> without ground beef this time;
>> > > > > vegetarian if you will. Substituted >>> butter/olive oil for
>> > > > > the fat and started off frying garlic/onions, then >>> adding
>> > > > > crushed tomatoes, green pepper and seasoning; finally lots of
>> > > > > >>> kidney/pinto/black beans. >>>
>> > > > > >>> Honestly, I didn't feel that it was missing much of
>> > > > > anything without the >>> ground beef... it maybe halved the
>> > > > > cost, which was a nice bonus. Other >>> than adding a lot of
>> > > > > beans, does anyone have useful tips on "vegetarian >>> chili"?
>> > > > > > >
>> > > > > >> There are many, many recipes (of all kinds) for vegetarian
>> > > > > chili on >> the Internet.
>> > > > > >
>> > > > > > Ok, that's the end of RFC. It's all on the Internet already.
>> > > > > > ou
>> > > > > >
>> > > > > Agreed... I'd much rather read posts of people sharing ideas
>> > > > > about FOOD, as opposed to more "they're here" or Kuthe garbage.
>> > > > > Otherwise, why is anyone here?
>> > > > >
>> > > > > Then again, I suppose another purpose of Usenet is to harass
>> > > > > others... lol
>> > > > You could also try corn kernels in your veggie chili. I have a
>> > > > zany idea. Why not just toss in some whole corn on the cobs?
>> > > > That might be fun. When done, let them cool a bit, and then spoon
>> > > > some chili on the bite you're going to take. Messy but different.
>> > > > Corn is these days a tad too sweet for me though; peas? Same
>> > > > thing. Carrots? Maybe.
>> > > Why not add mushrooms and let it be what it is? The mushrooms will
>> > > cook to a toothsome bit that the meat added.
>> > My first reply to this thread, I recommended mushrooms. I'm just
>> > throwing other ideas out there.
>> I saw that later. Agree. Unless you live in Texas and think Chili can
>> only be made 'one way', there's a lot of room.
>>
>> I sometimes make a 'white chili' with white beans, white pepper,
>> Anaheim or Banana peppers, mushrooms, and if I can find them, crawfish
>> tails.
>
>Its like a bra-size. They aren't exactly one size-fits-all, right? Mushrooms in chilli is a bit far out there. When does it just become spaghetti sauce? As for seafood, at what point does chili just become stew? or even gumbo?
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

On Mon, 07 Jun 2021 08:45:19 -0400, Sheldon Martin >
wrote:

>On Sun, 06 Jun 2021 22:31:28 -0400, Michael Trew >
>wrote:
>
>>On 6/4/2021 8:29 PM, cshenk wrote:
>>> John Lorbal wrote:
>>>
>>>> On Friday, June 4, 2021 at 11:39:06 AM UTC-4, Michael Trew wrote:
>>>>> On 6/3/2021 3:50 PM, Dave Smith wrote:
>>>>>> On Thu, 03 Jun 2021 08:15:39 -0600, US
>>>>>> > wrote:
>>>>>>
>>>>>>> On Thu, 03 Jun 2021 01:03:27 -0400, Michael
>>>>> > >> wrote:
>>>>>>>
>>>>>>>> I made my typically chili con carne from my pre-war Better
>>>>> Homes/Gardens>>> cook book, but I decided to nix half of the cost
>>>>> of the dish and make it>>> without ground beef this time;
>>>>> vegetarian if you will. Substituted>>> butter/olive oil for the
>>>>> fat and started off frying garlic/onions, then>>> adding crushed
>>>>> tomatoes, green pepper and seasoning; finally lots of>>>
>>>>> kidney/pinto/black beans.>>>
>>>>>>>> Honestly, I didn't feel that it was missing much of anything
>>>>> without the>>> ground beef... it maybe halved the cost, which was
>>>>> a nice bonus. Other>>> than adding a lot of beans, does anyone
>>>>> have useful tips on "vegetarian>>> chili"?
>>>>>>>
>>>>>>> There are many, many recipes (of all kinds) for vegetarian chili
>>>>> on>> the Internet.
>>>>>>
>>>>>> Ok, that's the end of RFC. It's all on the Internet already. ou
>>>>>>
>>>>> Agreed... I'd much rather read posts of people sharing ideas about
>>>>> FOOD, as opposed to more "they're here" or Kuthe garbage.
>>>>> Otherwise, why is anyone here?
>>>>>
>>>>> Then again, I suppose another purpose of Usenet is to harass
>>>>> others... lol
>>>> You could also try corn kernels in your veggie chili. I have a zany
>>>> idea. Why not just toss in some whole corn on the cobs?
>>>> That might be fun. When done, let them cool a bit, and then spoon
>>>> some chili on the bite you're going to take. Messy but different.
>>>> Corn is these days a tad too sweet for me though; peas? Same thing.
>>>> Carrots? Maybe.
>>>
>>> Why not add mushrooms and let it be what it is? The mushrooms will cook
>>> to a toothsome bit that the meat added.
>>
>>I'm not a picky eater, but I have a thing about mushrooms. Mainly a
>>texture issue... that's really the only standard food item that's a no
>>go for me.
>
>Buy dehy 'shrooms, all varieties are available. Then powder them and
>the texture is gone but the flavor is there.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

On Tue, 08 Jun 2021 06:46:54 +1000, Dave Smith >
wrote:

>On Mon, 7 Jun 2021 12:20:25 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>It seems imprecise to refer to the other two simply as "chilli powder". There are
>>so many varieties of chile with varying tastes and levels of capsaicin. How
>>does one know which one to buy? Trial and error?
>>
>>Some of my spices are packed away during my kitchen remodel, but I think
>>I have coarsely ground cayenne, ground cayenne, and ground chipotle.
>>Coarsely ground Aleppo pepper in the freezer, because it's somewhat moist
>>and tends to mold. Whole anchos, pasillas, tien-tsin, and chipotle. A few kinds
>>of pickled chiles: jalapenos, cherry peppers, pepperoncini. More condiments
>>with chiles in them such as gochujang (gochugaru chiles), jalapeno salsa,
>>chile-garlic paste (variety unknown), chile oil (cayenne), roasted Thai chile paste,
>>curry pastes, Tabasco sauce, Sriracha, etc.
>>
>>I'm not even that big of a chile-head. I feel that's a relatively basic assortment
>>that gives me a variety of flavors and heat.
>
>I think that from an Asian/Indonesian perspective, there are 2 main
>chillies: long red/green (cabe merah) and short red (cabe rawit, Thai,
>birds-eye).
>
><http://www.indischkookboek.nl/webtechnische%20bestanden/images/kruiden%20illustraties/bawang%20en%20cabe.jpg>
>
>Sambal/chilli paste is mainly made from the long red chillis and
>chilli powder probably too. There's not enough Mexican influence in
>Europe or Australia to specify further. Although I've seen and grown
>habanero and Madame Jeanette types too.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

Michael Trew wrote:

> On 6/6/2021 11:50 AM, cshenk wrote:
> > John Lorbal wrote:
> >
> > > On Friday, June 4, 2021 at 8:30:07 PM UTC-4, cshenk wrote:
> > > > John Lorbal wrote:
> > > > > On Friday, June 4, 2021 at 11:39:06 AM UTC-4, Michael Trew
> > > > > wrote:
> > > > > > On 6/3/2021 3:50 PM, Dave Smith wrote:
> > > > > > > On Thu, 03 Jun 2021 08:15:39 -0600, US
> > wrote:
> > > > > > >
> > > > > > > > On Thu, 03 Jun 2021 01:03:27 -0400, Michael
> > >> wrote:
> > > > > > > >
> > > > > > > > > I made my typically chili con carne from my pre-war
> > > > > > > > > Better
> >>>>>Homes/Gardens>>> cook book, but I decided to nix half of the
> >>>>>cost of the dish and make it>>> without ground beef this time;
> >>>>>vegetarian if you will. Substituted>>> butter/olive oil for
> >>>>>the fat and started off frying garlic/onions, then>>> adding
> > > > > > crushed tomatoes, green pepper and seasoning; finally lots
> > > > > > of
> > > > > > > > > kidney/pinto/black beans.>>>
> > > > > > > > > Honestly, I didn't feel that it was missing much of
> >>>>>anything without the>>> ground beef... it maybe halved the
> >>>>>cost, which was a nice bonus. Other>>> than adding a lot of
> >>>>>beans, does anyone have useful tips on "vegetarian>>> chili"?
> > > > > > > >
> > > > > > > > There are many, many recipes (of all kinds) for
> > > > > > > > vegetarian
> >>>>>chili on>> the Internet.
> > > > > > >
> > > > > > > Ok, that's the end of RFC. It's all on the Internet
> > > > > > > already. ou
> > > > > > >
> > > > > > Agreed... I'd much rather read posts of people sharing ideas
> > > > > > about FOOD, as opposed to more "they're here" or Kuthe
> > > > > > garbage. Otherwise, why is anyone here?
> > > > > >
> > > > > > Then again, I suppose another purpose of Usenet is to harass
> > > > > > others... lol
> > > > > You could also try corn kernels in your veggie chili. I have a
> > > > > zany idea. Why not just toss in some whole corn on the cobs?
> > > > > That might be fun. When done, let them cool a bit, and then
> > > > > spoon some chili on the bite you're going to take. Messy but
> > > > > different. Corn is these days a tad too sweet for me though;
> > > > > peas? Same thing. Carrots? Maybe.
> > > > Why not add mushrooms and let it be what it is? The mushrooms
> > > > will cook to a toothsome bit that the meat added.
> > > My first reply to this thread, I recommended mushrooms. I'm just
> > > throwing other ideas out there.
> >
> > I saw that later. Agree. Unless you live in Texas and think Chili
> > can only be made 'one way', there's a lot of room.
> >
> > I sometimes make a 'white chili' with white beans, white pepper,
> > Anaheim or Banana peppers, mushrooms, and if I can find them,
> > crawfish tails.
>
> Texans are too serious about their chili. I won't knock it, but it's
> not chili to me without beans.
>
> White chili sounds interesting, I think I'd like to try that at some
> point. Maybe with shrimp.

Yes, Texans can be very silly about it. But in San Antonion TX, they
had a big annual chili cookoff. My modest entry in the 'Alternative
Chilis' won. (They do indeed have an alternative version allowance).

The Navy guys with me had a main entry and it got 3rd place of some 200
entries. Mine was in the Alternative, and the white chili and got 2nd
place of 50 entries so not bad. Next year, we won 1st place both sets.
My alternative was 'Smokey Mountain Southern Chili'. Card carefully
explained these were the folks who stayed at the Smokey Mountain pass
and never went on to Texas... I think it won on shock value. A gamble
as it had cauliflower, green beans, radishes and was mild (but some
heat). Peppers were not deseeded but Banana and Anaheim used.