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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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OrangeDood > wrote in
: > If you want me to go on arguing, you'll have to pay for another > five minutes, Tony Rice >! > >> Kate Connally > wrote in >> : >> >>> I prefer to make my own from a clone recipe. It tastes >>> just like the real thing that you get at the Skyline >>> stores in Cinn. Actually, I like the texture slightly >>> better. >> >> Care to share? > > It's pretty easy. Wait til one of the cats gets diarrhea. Then just > follow it around with a plastic baggy and wait for it to make with > the #2 action. Voila, dinner. Why must you debase cat turds like this? MH -- Ten of Spades Aggee Fedayeen Chief Supreme Ruler of the Obvious "We just got outplayed today. That's the bottom line. And we got outcoached." - OU Head Coach Bob Stoops following the Texas A&M game, Nov 9, 2002 |
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Matthew Hennig wrote: > OrangeDood > wrote: > > If you want me to go on arguing, you'll have to pay for another > > five minutes, Tony Rice >! > >> Kate Connally > wrote: > >> > >>> I prefer to make my own from a clone recipe. It tastes > >>> just like the real thing that you get at the Skyline > >>> stores in Cinn. Actually, I like the texture slightly > >>> better. > >> > >> Care to share? > > > > It's pretty easy. Wait til one of the cats gets diarrhea. Then just > > follow it around with a plastic baggy and wait for it to make with > > the #2 action. Voila, dinner. > > Why must you debase cat turds like this? Fred said it was OK. Cheers, --Jeff |
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Tony Rice wrote:
> > Kate Connally > wrote in : > > > I prefer to make my own from a clone recipe. It tastes > > just like the real thing that you get at the Skyline > > stores in Cinn. Actually, I like the texture slightly > > better. > > Care to share? I've posted this before. Plus I think I got it from one of the newsgroups - not sure. As far as I'm concerned the only way to eat it is 5-way so I just put the beans in when I make it - saves dirtying another pot. Kate QUEEN OF CHILIS (Cincinnati-style Chili) 3 onions 1 lb. ground chuck 2 garlic cloves, minced 1 cup barbeque sauce (I used K.C. Masterpiece) 1 cup water 1 tbsp. chili powder 1 tsp. black pepper 1/2 oz. unsweetened chocolate, grated 1/2 tsp. ground cumin 1/2 tsp. turmeric 1/2 tsp. allspice 1/2 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground coriander 1/4 tsp. ground cardamom 1 tsp. salt tomato juice, as needed 9 oz. spaghetti, cooked and buttered 1 16-oz. can kidney beans, heated 1 lb. Cheddar cheese, shredded oyster crackers Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a large skillet. Turn heat to medium and add meat, finely chopped onion, and garlic. Break up meat with fork and cook until it is browned. Drain fat. Add barbeque sauce and water. Bring to a boil. Add remaining seasonings. Cover and simmer over very low heat 30 minutes, stirring and tasting occasionally, adding tomato juice if mixture is getting too dry. Chili is best when allowed to age overnight in refrigerator and reheated. To construct the plate of 5-way chili, layer spaghetti on a plate (a small oval plate is traditional), top it with hot chili, then with a sparse layer of beans, then chopped onions. Pat on plenty of cheese while chili is still hot and serve immediately, with oyster crackers on the side. Serves 4. -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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"Kate Connally" > wrote in message
... > Tony Rice wrote: >> >> Kate Connally > wrote in >> : >> >> > I prefer to make my own from a clone recipe. It tastes >> > just like the real thing that you get at the Skyline >> > stores in Cinn. Actually, I like the texture slightly >> > better. >> >> Care to share? > > I've posted this before. Plus I think I got it from > one of the newsgroups - not sure. As far as I'm concerned > the only way to eat it is 5-way so I just put the beans in > when I make it - saves dirtying another pot. > > Kate > > QUEEN OF CHILIS > (Cincinnati-style Chili) > > 3 onions good > 1 lb. ground chuck good > 2 garlic cloves, minced good > 1 cup barbeque sauce (I used K.C. Masterpiece) hmmmmm > 1 cup water good > 1 tbsp. chili powder good > 1 tsp. black pepper good > 1/2 oz. unsweetened chocolate, grated (typo? printer error?) > 1/2 tsp. ground cumin good > 1/2 tsp. turmeric good > 1/2 tsp. allspice good > 1/2 tsp. cinnamon > 1/4 tsp. ground cloves > 1/4 tsp. ground coriander > 1/4 tsp. ground cardamom > 1 tsp. salt > tomato juice, as needed > 9 oz. spaghetti, cooked and buttered WHAT THE HECK IS THIS?!?!?! WE DON'T JOKE ABOUT CHILI AROUND HERE! a. |
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Andrew Smith wrote: > > 9 oz. spaghetti, cooked and buttered > > WHAT THE HECK IS THIS?!?!?! > > WE DON'T JOKE ABOUT CHILI AROUND HERE! There's a special place in hell for such blasphemers. Cheers, --Jeff |
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[OrangeDood )]
[18 Apr 2005 20:01:33 -0700] : :Andrew Smith wrote: :> > 9 oz. spaghetti, cooked and buttered :> :> WHAT THE HECK IS THIS?!?!?! :> :> WE DON'T JOKE ABOUT CHILI AROUND HERE! : :There's a special place in hell for such blasphemers. Yeah.. it's called "Cincinnati". -- Bryan S. Slick, onyx_hokie at yahoo dot com "There ain't nothing wrong a few cold beers can't iron out in fact, you tell me just when and where, and I'll buy the first round" [Terri Clark, "I Think The World Needs a Drink"] |
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Bryan S. Slick > wrote in
: > [OrangeDood )] > [18 Apr 2005 20:01:33 -0700] > >: >:Andrew Smith wrote: >:> > 9 oz. spaghetti, cooked and buttered >:> >:> WHAT THE HECK IS THIS?!?!?! >:> >:> WE DON'T JOKE ABOUT CHILI AROUND HERE! >: >:There's a special place in hell for such blasphemers. > > Yeah.. it's called "Cincinnati". Ok, that was just meen. MH -- Ten of Spades Aggee Fedayeen Chief Supreme Ruler of the Obvious "We just got outplayed today. That's the bottom line. And we got outcoached." - OU Head Coach Bob Stoops following the Texas A&M game, Nov 9, 2002 |
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[Matthew Hennig )]
[Mon, 18 Apr 2005 23:51:16 -0500] :Bryan S. Slick > wrote in : : :> [OrangeDood )] :> [18 Apr 2005 20:01:33 -0700] :> :>: :>:Andrew Smith wrote: :>:> > 9 oz. spaghetti, cooked and buttered :>:> :>:> WHAT THE HECK IS THIS?!?!?! :>:> :>:> WE DON'T JOKE ABOUT CHILI AROUND HERE! :>: :>:There's a special place in hell for such blasphemers. :> :> Yeah.. it's called "Cincinnati". : :Ok, that was just meen. : :MH It was meen, but it was not rong. -- Bryan S. Slick, onyx_hokie at yahoo dot com "There ain't nothing wrong a few cold beers can't iron out in fact, you tell me just when and where, and I'll buy the first round" [Terri Clark, "I Think The World Needs a Drink"] |
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James Schrumpf wrote:
> How do you prefer your martini, Mr. Tony Rice >? > Shaken, or stirred? > >> "Dave W." > wrote in news:dwesten- >> : >> >>> Add ground chuck and boil slowly for 1/2 hour. >> >> I wasn't aware Skyline had locations in London. >> > > Dude, Cincy is a German town ("Ve know you haff relatives in > Zinzinatti!"); they have NO BUSINESS WHATSOEVER having a chili > "recipe". > > Jeez, it's like drinking French beer or something... Not to get all serious or anything, but CSC is Greek in origin. Which lends some creedence to Jeff's cat recipe. |
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Bryan S. Slick wrote:
> [Matthew Hennig )] > [Mon, 18 Apr 2005 23:51:16 -0500] > >> Bryan S. Slick > wrote in >> : >> >>> [OrangeDood )] >>> [18 Apr 2005 20:01:33 -0700] >>> >>>> >>>> Andrew Smith wrote: >>>>>> 9 oz. spaghetti, cooked and buttered >>>>> >>>>> WHAT THE HECK IS THIS?!?!?! >>>>> >>>>> WE DON'T JOKE ABOUT CHILI AROUND HERE! >>>> >>>> There's a special place in hell for such blasphemers. >>> >>> Yeah.. it's called "Cincinnati". >> >> Ok, that was just meen. >> >> MH > > It was meen, but it was not rong. If lovin' CSC is rong, I donut wanna be rite. |
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"Andrew Smith" > wrote in news:61_8e.11953
: >> 1/2 oz. unsweetened chocolate, grated > > (typo? printer error?) every recipe I've seen for Cincy Chili includes this. |
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Tony Rice > wrote in news:Xns963D99703AA5Ajkl123iop@
216.196.97.131: > "Andrew Smith" > wrote in news:61_8e.11953 > : > >>> 1/2 oz. unsweetened chocolate, grated >> >> (typo? printer error?) > > every recipe I've seen for Cincy Chili includes this. There's the whole problem with the word chili in the above words. MH -- Ten of Spades Aggee Fedayeen Chief Supreme Ruler of the Obvious "We just got outplayed today. That's the bottom line. And we got outcoached." - OU Head Coach Bob Stoops following the Texas A&M game, Nov 9, 2002 |
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"Tony Rice" > wrote in message
... > "Andrew Smith" > wrote in news:61_8e.11953 > : > >>> 1/2 oz. unsweetened chocolate, grated >> >> (typo? printer error?) > > every recipe I've seen for Cincy Chili includes this. chili <> chocolate a. |
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"Tony Rice" > wrote in message
... > Matthew Hennig > wrote in > : > >>> every recipe I've seen for Cincy Chili includes this. >> >> There's the whole problem with the word chili in the above words. > > fine, come up with another word than chili if it makes you feel better. > > It's a great big world out there you know. How about we call it monkey brains? After all, it's just like monkey brains, except for the ingredients that are [un]common to monkey brains. a. |
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On Tue, 19 Apr 2005 21:47:03 GMT, "Andrew Smith"
> wrote: > >chili <> chocolate > Matter of opinion, which you are welcome to. However, the recipe for Cincinnati chili is over 80 years old. Also, chocolate is an acceptable ingredient in Mexican savory cooking - Mole Pablano de Guajolote, for example - where it is used for a similar purpose, as a thickening agent. So, while it may not be Texas chili, it does have a pedigree. Besides, the only REAL travesty one can do to chili is put beans in it. |
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"Robert Klute" > <snip> > So, while it may not be Texas chili, it does have a pedigree. Besides, > the only REAL travesty one can do to chili is put beans in it. Or tomatoes if it is Texas chili! Charliam |
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