Re: [CnD] Podcast Link for cooking in the dark
Are you using this link in a second generation Victor Stream to add it to your list of podcast downloads? it never worked for me, and always says no results found. Sandy Fear is just excitement in need of an attitude adjustment! -Original Message- From: Food Dude via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, November 22, 2016 3:10 PM To: cookinginthedark@acbradio.org Cc: Food Dude Subject: [CnD] Podcast Link for cooking in the dark pod cast link: http://cookinginthedark.libsyn.com/rss ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] happy thanksgiving
Happy Thanksgiving to everyone. -Original Message- From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 23, 2016 2:25 AM To: cookinginthedark Cc: Steve Stewart Subject: [CnD] happy thanksgiving for those who is in the states, I want to say happy thanksgiving. have a safe one, and keep on the good recipes coming. Steve Stewart CnD Moderator email; cookda...@suddenlink.net ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] happy thanksgiving
I recently ate at a banquet held at the Ramada Hotel in MN. I had a turkey dinner. We all liked the cranberries that were added to a sausage stuffing. Happy Thanksgiving to all! Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] chilli recipe
I am in the mood for some chilli. Any recipes will be appreciated. Greg ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] chilli sounds good to me too - yum
Any recipes I would like too. Thanks and nothing too spicy please. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Nyyki’s Traditional Texas Chili (was: chili recipe)
Nyyki’s Traditional Texas Chili Okay, I’m from Texas, and Chili is our state dish, and this recipe is a range chili, where chili came from as we know it. (In Mexico it was more of a sauce than a menu item until after the range influence) This means no beans in the recipe. (Chili was a way to use up meat from a cow or steer that didn’t make it after the steaks were done and as a substitute for beans, which were a last resort food thanks to their shelf life and portability) Add them after cooking the chili if you want them in, as beans can add off flavors to chili if you cook them in the chili. You can also ladle this over rice, crushed crackers, or even cornbread. It’s best with a “Chili meat” grind – this is a larger grind than ground beef. And I make it for flavor, not heat. If you want more heat add red pepper flakes, diced jalapenos, (either fresh or pickled) or hotter peppers like habeneros , or substitute Ro-tel or another tomato and green chile blend to increase the heat level. A good sharp cheddar cheese and/or diced onions are also nice on this. Chili seasonings in envelopes tend to be similar – I sometimes suspect one company makes all the store brands. If you can’t find it in your local store grab some from the web. Categories: Beef, One-dish, Mexican, Potluck Servings:6 1 med. onion, minced 2 lb. Of chili meat 1 lb. Of ground pork sausage 1 can Tomato sauce 1 can Of diced tomatoes, Large 2 tsp. Of cumin 1 tbsp. Of chili powder 1 tbsp. Clove fresh chopped garlic 2 packets Store brand chili seasoning 2 cups of water Place all ingredients into a large pot. Stir over medium/low heat. Simmer 4 hours, or until the meat is tender adding water to keep the chili from getting too dry. Variations: Venison, buffalo, or other game red meats can be substituted for the chili meat. A chicken based breakfast sausage can be used for the pork sausage. This combination brings the fat content down to almost nil. You can also add mushrooms. -Original Message- From: Greg Mason via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 23, 2016 6:08 PM To: cookinginthedark@acbradio.org Cc: Greg Mason Subject: [CnD] chilli recipe I am in the mood for some chilli. Any recipes will be appreciated. Greg ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Nyyki’s Traditional Texas Chili (was: chili recipe)
What brands of chili mix have you find to be the best tasting? -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 23, 2016 7:23 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: [CnD] Nyyki’s Traditional Texas Chili (was: chili recipe) Nyyki’s Traditional Texas Chili Okay, I’m from Texas, and Chili is our state dish, and this recipe is a range chili, where chili came from as we know it. (In Mexico it was more of a sauce than a menu item until after the range influence) This means no beans in the recipe. (Chili was a way to use up meat from a cow or steer that didn’t make it after the steaks were done and as a substitute for beans, which were a last resort food thanks to their shelf life and portability) Add them after cooking the chili if you want them in, as beans can add off flavors to chili if you cook them in the chili. You can also ladle this over rice, crushed crackers, or even cornbread. It’s best with a “Chili meat” grind – this is a larger grind than ground beef. And I make it for flavor, not heat. If you want more heat add red pepper flakes, diced jalapenos, (either fresh or pickled) or hotter peppers like habeneros , or substitute Ro-tel or another tomato and green chile blend to increase the heat level. A good sharp cheddar cheese and/or diced onions are also nice on this. Chili seasonings in envelopes tend to be similar – I sometimes suspect one company makes all the store brands. If you can’t find it in your local store grab some from the web. Categories: Beef, One-dish, Mexican, Potluck Servings:6 1 med. onion, minced 2 lb. Of chili meat 1 lb. Of ground pork sausage 1 can Tomato sauce 1 can Of diced tomatoes, Large 2 tsp. Of cumin 1 tbsp. Of chili powder 1 tbsp. Clove fresh chopped garlic 2 packets Store brand chili seasoning 2 cups of water Place all ingredients into a large pot. Stir over medium/low heat. Simmer 4 hours, or until the meat is tender adding water to keep the chili from getting too dry. Variations: Venison, buffalo, or other game red meats can be substituted for the chili meat. A chicken based breakfast sausage can be used for the pork sausage. This combination brings the fat content down to almost nil. You can also add mushrooms. -Original Message- From: Greg Mason via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 23, 2016 6:08 PM To: cookinginthedark@acbradio.org Cc: Greg Mason Subject: [CnD] chilli recipe I am in the mood for some chilli. Any recipes will be appreciated. Greg ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Nyyki’s Traditional Texas Chili (was: chili recipe)
I go with the store brands if you're in the south. Albertson's has a good one, so does Kroger. I know people who swear by Wick Fowler's, but it's never worked for me. One of these days I'll get experimental and figure out what's in the ones I use so I can dispense with the envelopes and go with herbs and other core flavorings. -Original Message- From: Reinhard Stebner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 23, 2016 6:56 PM To: cookinginthedark@acbradio.org Cc: Reinhard Stebner Subject: Re: [CnD] Nyyki’s Traditional Texas Chili (was: chili recipe) What brands of chili mix have you find to be the best tasting? -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 23, 2016 7:23 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: [CnD] Nyyki’s Traditional Texas Chili (was: chili recipe) Nyyki’s Traditional Texas Chili Okay, I’m from Texas, and Chili is our state dish, and this recipe is a range chili, where chili came from as we know it. (In Mexico it was more of a sauce than a menu item until after the range influence) This means no beans in the recipe. (Chili was a way to use up meat from a cow or steer that didn’t make it after the steaks were done and as a substitute for beans, which were a last resort food thanks to their shelf life and portability) Add them after cooking the chili if you want them in, as beans can add off flavors to chili if you cook them in the chili. You can also ladle this over rice, crushed crackers, or even cornbread. It’s best with a “Chili meat” grind – this is a larger grind than ground beef. And I make it for flavor, not heat. If you want more heat add red pepper flakes, diced jalapenos, (either fresh or pickled) or hotter peppers like habeneros , or substitute Ro-tel or another tomato and green chile blend to increase the heat level. A good sharp cheddar cheese and/or diced onions are also nice on this. Chili seasonings in envelopes tend to be similar – I sometimes suspect one company makes all the store brands. If you can’t find it in your local store grab some from the web. Categories: Beef, One-dish, Mexican, Potluck Servings:6 1 med. onion, minced 2 lb. Of chili meat 1 lb. Of ground pork sausage 1 can Tomato sauce 1 can Of diced tomatoes, Large 2 tsp. Of cumin 1 tbsp. Of chili powder 1 tbsp. Clove fresh chopped garlic 2 packets Store brand chili seasoning 2 cups of water Place all ingredients into a large pot. Stir over medium/low heat. Simmer 4 hours, or until the meat is tender adding water to keep the chili from getting too dry. Variations: Venison, buffalo, or other game red meats can be substituted for the chili meat. A chicken based breakfast sausage can be used for the pork sausage. This combination brings the fat content down to almost nil. You can also add mushrooms. -Original Message- From: Greg Mason via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 23, 2016 6:08 PM To: cookinginthedark@acbradio.org Cc: Greg Mason Subject: [CnD] chilli recipe I am in the mood for some chilli. Any recipes will be appreciated. Greg ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Nyyki’s Traditional Texas Chili (was: chili recipe)
Thank you. One more question for you, I am assuming that you are putting this in at the start? Also, are you browning the meet before you add it or are you putting it in uncooked? -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 23, 2016 8:34 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Nyyki’s Traditional Texas Chili (was: chili recipe) I go with the store brands if you're in the south. Albertson's has a good one, so does Kroger. I know people who swear by Wick Fowler's, but it's never worked for me. One of these days I'll get experimental and figure out what's in the ones I use so I can dispense with the envelopes and go with herbs and other core flavorings. -Original Message- From: Reinhard Stebner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 23, 2016 6:56 PM To: cookinginthedark@acbradio.org Cc: Reinhard Stebner Subject: Re: [CnD] Nyyki’s Traditional Texas Chili (was: chili recipe) What brands of chili mix have you find to be the best tasting? -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 23, 2016 7:23 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: [CnD] Nyyki’s Traditional Texas Chili (was: chili recipe) Nyyki’s Traditional Texas Chili Okay, I’m from Texas, and Chili is our state dish, and this recipe is a range chili, where chili came from as we know it. (In Mexico it was more of a sauce than a menu item until after the range influence) This means no beans in the recipe. (Chili was a way to use up meat from a cow or steer that didn’t make it after the steaks were done and as a substitute for beans, which were a last resort food thanks to their shelf life and portability) Add them after cooking the chili if you want them in, as beans can add off flavors to chili if you cook them in the chili. You can also ladle this over rice, crushed crackers, or even cornbread. It’s best with a “Chili meat” grind – this is a larger grind than ground beef. And I make it for flavor, not heat. If you want more heat add red pepper flakes, diced jalapenos, (either fresh or pickled) or hotter peppers like habeneros , or substitute Ro-tel or another tomato and green chile blend to increase the heat level. A good sharp cheddar cheese and/or diced onions are also nice on this. Chili seasonings in envelopes tend to be similar – I sometimes suspect one company makes all the store brands. If you can’t find it in your local store grab some from the web. Categories: Beef, One-dish, Mexican, Potluck Servings:6 1 med. onion, minced 2 lb. Of chili meat 1 lb. Of ground pork sausage 1 can Tomato sauce 1 can Of diced tomatoes, Large 2 tsp. Of cumin 1 tbsp. Of chili powder 1 tbsp. Clove fresh chopped garlic 2 packets Store brand chili seasoning 2 cups of water Place all ingredients into a large pot. Stir over medium/low heat. Simmer 4 hours, or until the meat is tender adding water to keep the chili from getting too dry. Variations: Venison, buffalo, or other game red meats can be substituted for the chili meat. A chicken based breakfast sausage can be used for the pork sausage. This combination brings the fat content down to almost nil. You can also add mushrooms. -Original Message- From: Greg Mason via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 23, 2016 6:08 PM To: cookinginthedark@acbradio.org Cc: Greg Mason Subject: [CnD] chilli recipe I am in the mood for some chilli. Any recipes will be appreciated. Greg ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Nyyki’s Traditional Texas Chili (was: chili recipe)
All meat goes in uncooked, which helps it to have the right texture. (yes, I know this will prevent draining any fat from it unless you refrigerate it and remove it before reheating) And yes, everything goes in together at the beginning. Flavors need to blend in chili. -Original Message- From: Reinhard Stebner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 23, 2016 8:03 PM To: cookinginthedark@acbradio.org Cc: Reinhard Stebner Subject: Re: [CnD] Nyyki’s Traditional Texas Chili (was: chili recipe) Thank you. One more question for you, I am assuming that you are putting this in at the start? Also, are you browning the meet before you add it or are you putting it in uncooked? -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 23, 2016 8:34 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Nyyki’s Traditional Texas Chili (was: chili recipe) I go with the store brands if you're in the south. Albertson's has a good one, so does Kroger. I know people who swear by Wick Fowler's, but it's never worked for me. One of these days I'll get experimental and figure out what's in the ones I use so I can dispense with the envelopes and go with herbs and other core flavorings. -Original Message- From: Reinhard Stebner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 23, 2016 6:56 PM To: cookinginthedark@acbradio.org Cc: Reinhard Stebner Subject: Re: [CnD] Nyyki’s Traditional Texas Chili (was: chili recipe) What brands of chili mix have you find to be the best tasting? -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 23, 2016 7:23 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: [CnD] Nyyki’s Traditional Texas Chili (was: chili recipe) Nyyki’s Traditional Texas Chili Okay, I’m from Texas, and Chili is our state dish, and this recipe is a range chili, where chili came from as we know it. (In Mexico it was more of a sauce than a menu item until after the range influence) This means no beans in the recipe. (Chili was a way to use up meat from a cow or steer that didn’t make it after the steaks were done and as a substitute for beans, which were a last resort food thanks to their shelf life and portability) Add them after cooking the chili if you want them in, as beans can add off flavors to chili if you cook them in the chili. You can also ladle this over rice, crushed crackers, or even cornbread. It’s best with a “Chili meat” grind – this is a larger grind than ground beef. And I make it for flavor, not heat. If you want more heat add red pepper flakes, diced jalapenos, (either fresh or pickled) or hotter peppers like habeneros , or substitute Ro-tel or another tomato and green chile blend to increase the heat level. A good sharp cheddar cheese and/or diced onions are also nice on this. Chili seasonings in envelopes tend to be similar – I sometimes suspect one company makes all the store brands. If you can’t find it in your local store grab some from the web. Categories: Beef, One-dish, Mexican, Potluck Servings:6 1 med. onion, minced 2 lb. Of chili meat 1 lb. Of ground pork sausage 1 can Tomato sauce 1 can Of diced tomatoes, Large 2 tsp. Of cumin 1 tbsp. Of chili powder 1 tbsp. Clove fresh chopped garlic 2 packets Store brand chili seasoning 2 cups of water Place all ingredients into a large pot. Stir over medium/low heat. Simmer 4 hours, or until the meat is tender adding water to keep the chili from getting too dry. Variations: Venison, buffalo, or other game red meats can be substituted for the chili meat. A chicken based breakfast sausage can be used for the pork sausage. This combination brings the fat content down to almost nil. You can also add mushrooms. -Original Message- From: Greg Mason via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 23, 2016 6:08 PM To: cookinginthedark@acbradio.org Cc: Greg Mason Subject: [CnD] chilli recipe I am in the mood for some chilli. Any recipes will be appreciated. Greg ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list
Re: [CnD] Nyyki’s Traditional Texas Chili (was: chili recipe)
On Wed, Nov 23, 2016 at 7:22 PM, Nicole Massey via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Nyyki’s Traditional Texas Chili > Okay, I’m from Texas, and Chili is our state dish, and this recipe is a > range chili, where chili came from as we know it. (In Mexico it was more of > a sauce than a menu item until after the range influence) This means no > beans in the recipe. (Chili was a way to use up meat from a cow or steer > that didn’t make it after the steaks were done and as a substitute for > beans, which were a last resort food thanks to their shelf life and > portability) Add them after cooking the chili if you want them in, as beans > can add off flavors to chili if you cook them in the chili. You can also > ladle this over rice, crushed crackers, or even cornbread. It’s best with a > “Chili meat” grind – this is a larger grind than ground beef. And I make it > for flavor, not heat. If you want more heat add red pepper flakes, diced > jalapenos, (either fresh or pickled) or hotter peppers like habeneros , or > substitute Ro-tel or another tomato and green chile blend to increase the > heat level. A good sharp cheddar cheese and/or diced onions are also nice > on this. Chili seasonings in envelopes tend to be similar – I sometimes > suspect one company makes all the store brands. If you can’t find it in > your local store grab some from the web. > Categories: Beef, One-dish, Mexican, Potluck > Servings:6 > > 1 med. onion, minced > 2 lb. Of chili meat > 1 lb. Of ground pork sausage > 1 can Tomato sauce > 1 can Of diced tomatoes, Large > 2 tsp. Of cumin > 1 tbsp. Of chili powder > 1 tbsp. Clove fresh chopped garlic > 2 packets Store brand chili seasoning > 2 cups of water > > Place all ingredients into a large pot. Stir over medium/low heat. Simmer > 4 hours, or until > the meat is tender adding water to keep the chili from getting too dry. > Variations: Venison, buffalo, or other game red meats can be substituted > for the chili meat. A chicken > based breakfast sausage can be used for the pork sausage. This combination > brings the fat content down to almost nil. You can also add mushrooms. > > -Original Message- > From: Greg Mason via Cookinginthedark [mailto:cookinginthedark@ > acbradio.org] > Sent: Wednesday, November 23, 2016 6:08 PM > To: cookinginthedark@acbradio.org > Cc: Greg Mason > Subject: [CnD] chilli recipe > > I am in the mood for some chilli. Any recipes will be appreciated. > > Greg > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > -- "Keep your face to the sun so you will never see the shadows." -Helen Keller "*The best and most beautiful things in the world cannot be seen or even touched - they must be felt with the heart."- Helen Keller* Erica Turner (904)881-1168 (cell) ericaturner203...@gmail.com (personal email) erica.tur...@snhu.edu (school email) etur...@fscj.edu (work email) ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
