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Posts posted by chileheadmike

  1. 16 hours ago, Kim Shook said:

    Skyline Chili was founded by Greek immigrant Nicholas Lambrinides.   Camp Washington Chili Parlor was opened by another Greek immigrant, Johnny Johnson.  The oldest chili parlor in Cincinnati is Empress and it was opened by a couple of Macedonian (Greek) brothers.  

    We have a Skyline and a Goldstar here in Lexington. I have yet to try either. Doesn't seem right. 


    And yes, I'm aware of my cinnamon roll post upthread. 

  2. 16 hours ago, kayb said:


    Beg to differ. In West Tennessee and Eastern Arkansas, chili with cinnamon rolls is a mainstay of the school lunch menu. Served with crackers. Cinnamon rolls for dessert. Massive, fluffy, yeasty cinnamon rolls, covered in a confectioner's sugar glaze. Damn things were the size of an infant's head.


    Several school booster clubs have annual fundraising dinners (generally pre-football games) featuring chili and cinnamon rolls, and sell boxes of cinnamon rolls.



    Thanks, I thought I was going crazy.  So, KC area and West Tenn/East Ark areas. I think there must be more but the reaction on the sports board was similar to the one here. 

  3. 17 hours ago, SLB said:



    I confess:  I am struggling with this.  Struggling hard.  


    I got as far, conceptually, as chili with something like that sugar-sweet cornbread like from the ole Marie Callendars (site of my very first job in 1983, at an age when I thought basically everything that one ate in an actual restaurant must be just fabulous.  Even it was candy-passing-for-food). 


    But. I could not get any farther.  Chili and CINNAMON BUNS???

    Sounds odd, and only the people who grew up in KC were aware of this. It was a highlight for us kids. 

    • Like 2
  4. There is a current thread going about chili on a sports bored that I'm on. It's Kansas Jayhawks bored so, Midwest US.

    Many of us had chili for school lunch, served with big homemade cinnamon rolls. It was interesting that some had never heard of this and those who had it loved it. Seems to be specific to the Kansas City area and maybe more specifically to Catholic schools. 

  5. 10 hours ago, pastameshugana said:

    For my entire life (at least as far back as I can remember), El Pato (in the yellow can) has been a staple, go-to, and necessary ingredient.


    It's not very hot, but just has that "lil' somethin' somethin'" that many meals need!


    When we lived in India, we couldn't get it and so the occasional can smuggled in a suitcase was treasured and meted out in careful doses. Now that we live in South Africa, again we can't find it, but there are many great hot sauces (many very local) that we use and love. Every little market and grannie has their own achar blend that is delightful. One of the seafood restaurants near us (Harbor Fish and Grill in Meyersdal, Johannesburg), has an absolutely incredible chili they serve with their rolls and you can also buy by the bottle. Another interesting note about South Africa: Tobasco is everywhere. Nearly ever restaurant has it on the table, and often multiple flavors.


    Back to El Pato: It's affordable, tasty, and goes great on almost everything. I've even marinated chicken in it to make pulled chicken chimichangas. I think I've mentioned before, but dipping plain Lay's Potato chips in it is very addicting...



    I love El Pato and keep some stocked at all times. Growing up in KC, it was not available. My dad would take a couple weeks off in the summer and we would drive route 66 to LA for to visit my uncle and his family. Along the way, we would pick up a few cases of Coors that was illegal in California and we would bring back a couple of cases of El Pato. 

    • Like 4
  6. 37 minutes ago, Tropicalsenior said:

    Thanksgiving leftovers before Thanksgiving?

    The meat department at Kroger was sorely lacking but they did have turkey thighs, so...

    • Haha 2
  7. My method is as follows:




    Rub with bacon fat

    Sprinkle with coarse salt

    Wrap in heavy duty foil

    Bake for an hour at 425F


    I make extra to dice and fry with eggs for breakfast the next day. 

    • Like 2
  8. We are headed to Kansas City again this year. My daughter, her husband and two kids will drive down from Minneapolis. 


    Last year was a bit of a fiasco. My brother met me at the door, said he was sick and didn't want to spread it and would spend the day in his room. Told me that his electric smoker was not working so I had to do the 22 lb turkey in the oven. He told me the rest of the food was in the fridge, good luck.  The dishwasher had quit working, we had to kill the power and reset it for the entire house to bring it back online.  We did manage to eat. 

    • Confused 1
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  9. 18 hours ago, scubadoo97 said:

    I have a hard time wrapping my head around the derby.   All the hoopla and fanfare and they only go around the track once 😳

    There are a bunch of races that day and the previous day known as The Oaks. 

    It's held about an hour and a half down the road, but I have no desire to go. I dislike crowds, especially drunk crowds. I do watch it on TV. 

    • Like 1
  10. 18 hours ago, btbyrd said:

    Thanks! It's definitely not the same kind of clay, but it might be similar. The Toiro/Iga Mono donabes are from Iga prefecture which is known for its ceramics.  The konros are from Suzu on the Noto peninsula. The clay on the konros has a ruddy color from the iron in the diatomite, but the Iga clay is sort of beige. Both seem to have a lot of inclusions or debris that aerates the clay once it's been fired, and that kind of foamy texture is apparently beneficial. Whether or not it's actually geologically similar is beyond my ability to assess.

    A semi-related pro-tip on the smoker/roaster donabes is to invest in an infrared thermometer to use with them. I have a large smoker donabe (which was *not* inexpensive) and it is underused because I haven't quite figured out time/temp combos and the closed lid makes the system sort of a black box.

    I have a wireless thermometer with two probes that I use with my smoker. One probe goes into the meat, the other through a small potato. The meat probe (that sounds weird) tells me when it's done and the one through the small potato reports the cook temp at grill level. 

    • Like 1
  11. 3 minutes ago, Annie_H said:

    Looks good and a clean pull. Did you use the ice water bath method?. That is the only way I can clean them easily. 

    I started a small batch with the smoked. This pic was Sunday. Both were bubbling this morning when I 'burped' the big jar. Air locks are so much easier. 

    The gallon jar has a silicone small disc that fits perfectly with a glass juice jar to hold all under the brine.


    I grilled them over hardwood charcoal on the Weber kettle. Once blackened and blistered, I put them into a container with a tight fitting lid until cool. Peels come off easily. 

    • Like 1
    • Delicious 1
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