Huevos del Toro

Culvers - Yes, I love their ButterBurger®. Best burger in town. I'd prefer an In-N-Out burger, Animal style, but they're only in CA, NV, & AZ so far. Wish they'd get a move on and get to Texas!

Terlingua, Texas A pecan shell history with background on Francis X. Tolbert and Wick Fowler, whose chili mix was first marketed in 1964 and is STILL being sold today. I've used his 2-Alarm Chili Mix and for such a simple combination of spices it's amazingly good.

The Godfather of Chili, Francis X. Tolbert. May he rest in peace and have a bowl of red in front of him.

Richard; You can find a list of CASI sanctioned cookoffs here. Note: I'm not promoting CASI specifically. There are a lot of other cookoffs as well. It's just easier to find information on the "officially sanctioned" ones.

Re; the tomato sauce and tomato/chili mixture. Yes, it's both OR and AND! Confusing, eh? Sometimes I use both, other times I'll pick one according to my mood. I've also used Rotel tomatoes. The tomato sauce can is larger that the small paste can, maybe two or three times the volume. I just don't have one at work to look at! As far as I'm concerned the only two constants are the cut of beef, prepping it, and the mix of spices. Everything else is open to individual interpretation. If I were able to go back in time I'd thank the Chili Queens of San Antonia for what they started!

In case it has escaped your attention, we’re well into chili contest “season”. Who’s sponsored, entered, or judged a cookoff? Where? When? If you’ve been a sponsor, contestant, or judge, tell us about it. How should a first-time contestant prepare in order to enhance their chances of placing in the money? Do you have tips and tricks you'd like to share? Photos? CASI(Chili Appreciation Society International) rules. So, you’ve been asked to be a judge! Insight into the art of judging.

This Mayan Hot Chocolate may just be what you're looking for. You can use either fresh chilis or chili powder. Sounds delicious! When you make it, please report! edited to add: Drat! Phaelon upstaged me!

I just got around to putting it in the eGRA. I titled it "Work in Progress Chili" edited by HdT to correct speling

Work in Progress Chili I've tried numerous "championship" chili recipes but have found none to compare with this one (which I've modified a thousand times!). 2 lb Chuck roast 3 T "Pure" chili powder 4 tsp hot or sweet Hungarian paprika 2 tsp toasted cumin seeds 1 tsp ground Mexican oregano 1 tsp MSG (Accent, optional) 1 tsp Salt (to taste) 1/2 tsp Sugar 1 tsp freshly ground black pepper 1/2 tsp Cayenne pepper 2 Garlic cloves, minced 1 Onion, yellow Beef stock as needed 1 Hunts tomato sauce or El Paso Green Chili Tomatoes Mexican bitter chocolate 1/2 tsp Balsamic vinegar (optional) 1/2 tsp ground coriander OR minced cilantro leaves (optional) 1. Cube chuck, brown, drain, reserving the juices; set aside. 2. Thoroughly mix next 10 ingredients (dry spices) together. 3. Add dry spices to meat and blend well. 4. Sauté onion and garlic, add to meat and blend. 5. Add liquid ingredients (tomatoes, water, beef stock, reserved juice, (and beer if you prefer). 1-2 cups should be sufficient; combine thoroughly. Add chocolate. 6. Return meat to a simmer for about 2 hours or until almost done. 7. Let cool, then refrigerate overnight. 8. Reheat next day - taste and adjust seasonings. You can thicken with regular or masa harina (a couple of tablespoons should be sufficient), but the chili will self-thicken over time. This recipe begs for experimentation. I rarely use the quantities listed here, preferring to taste and adjust as I go. Note: Dice more onion and serve on the side. Onions lose their sharpness when simmered for extended periods. Grated Cheddar cheese, chopped cilantro, pickeled jalapeño peppers, crackers or bread, and ice cold beer or milk may also be served on the side. You could even serve beans for those who insist on them! If you use beer as part of the cooking liquid, Dos Equis, Bohemia, or Negra Modelo might be called for here. Grind all herbs in a mortar, if possible. Keywords: Main Dish, American, Easy, Beef, Hot and Spicy ( RG774 )

Work in Progress Chili I've tried numerous "championship" chili recipes but have found none to compare with this one (which I've modified a thousand times!). 2 lb Chuck roast 3 T "Pure" chili powder 4 tsp hot or sweet Hungarian paprika 2 tsp toasted cumin seeds 1 tsp ground Mexican oregano 1 tsp MSG (Accent, optional) 1 tsp Salt (to taste) 1/2 tsp Sugar 1 tsp freshly ground black pepper 1/2 tsp Cayenne pepper 2 Garlic cloves, minced 1 Onion, yellow Beef stock as needed 1 Hunts tomato sauce or El Paso Green Chili Tomatoes Mexican bitter chocolate 1/2 tsp Balsamic vinegar (optional) 1/2 tsp ground coriander OR minced cilantro leaves (optional) 1. Cube chuck, brown, drain, reserving the juices; set aside. 2. Thoroughly mix next 10 ingredients (dry spices) together. 3. Add dry spices to meat and blend well. 4. Sauté onion and garlic, add to meat and blend. 5. Add liquid ingredients (tomatoes, water, beef stock, reserved juice, (and beer if you prefer). 1-2 cups should be sufficient; combine thoroughly. Add chocolate. 6. Return meat to a simmer for about 2 hours or until almost done. 7. Let cool, then refrigerate overnight. 8. Reheat next day - taste and adjust seasonings. You can thicken with regular or masa harina (a couple of tablespoons should be sufficient), but the chili will self-thicken over time. This recipe begs for experimentation. I rarely use the quantities listed here, preferring to taste and adjust as I go. Note: Dice more onion and serve on the side. Onions lose their sharpness when simmered for extended periods. Grated Cheddar cheese, chopped cilantro, pickeled jalapeño peppers, crackers or bread, and ice cold beer or milk may also be served on the side. You could even serve beans for those who insist on them! If you use beer as part of the cooking liquid, Dos Equis, Bohemia, or Negra Modelo might be called for here. Grind all herbs in a mortar, if possible. Keywords: Main Dish, American, Easy, Beef, Hot and Spicy ( RG774 )

I roasted two geese for Thanksgiving of ’94. I used the Cooks Illustrated version – Roast Goose with Prune And Apple Stuffing And Red Wine Giblet Gravy from the Nov/Dec ’94 issue. These are the notes I made in my recipe book: I cooked two geese for the Thanksgiving holiday of '94 and they turned out absolutely delicious, garnering rave reviews from all the dinner guests. The dressing was accepted with grudging admiration after numerous crude remarks concerning the fate of those who were brave enough to eat prunes along with such a large meal. To say the least, they ate their words! I was fortunate enough to have access to the apartment next to mine because it was empty and the manager let me use the kitchen. Otherwise I’d have had a problem trying to do two geese at the same time. I recommend this recipe and technique because it’s the only one I’ve tried. I assume it’s available on their web site but it’s a subscription site so no freebies there! But Sur La Table has permission to reprint it!

My chili is fairly standard. No Armadillo or other "funny" stuff. I've tweaked this for the past 30 years until it pretty much fits my personal taste. I invariably tweak it more, each time I make it. It seems I change the recipe to meet my current mood. I've tried dozens of "Championship" chili recipes but they are all pretty bland. Maybe bland isn't the right description. One dimensional seems to describe them more accurately, at least to me. For the life of me I don't know what the judges are looking for but it doesn't seem to be "eating" chili. I AM going to try Kit Anderson's Bad Attitude Chili. It seems in line with my own preferences. Chuck in fairly large pieces (they will break down over time and I like some “chew” in my chili) “Pure” (unadulterated) hot chili powder (from New Mexico) Hot Hungarian paprika Toasted Cumin seeds Ground Cumin Ground Mexican Oregano Salt Sugar (balances the tomatoes acidity) Black pepper Cayenne pepper Garlic Onion Stock (& sometimes a little Dos Equis, Bohemia or, especially, Negra Modelo) Tomato Sauce or Green Chili Tomatoes Cilantro Balsamic Vinegar Mexican Bitter Chocolate NO beans (but I’ve been known to serve them on the side for those that insist). Sometimes I'll also serve freshly diced onion, cilantro, and grated cheese on the side. I happen to be one of those that really likes the bright flavor of cilantro. Masa Harina isn’t needed (although I DO like the corn taste). This chili sits in the refrigerator overnight and tightens up on its own. I'll post the recipe is anyone really wants it.

Most of my recipes are on computer. When I need one I print it out and tack it to the ventilation hood with a magnet. I often make notes on the printout to transfer back to the original on the computer. Then the paper copy goes in the trash. It's not elegant but it works for me.

I ran across an article in the December 2003 issue of Bon Appétit by Julie. Her book is due to hit the shelves in the spring of 2005. It's Little & Brown (I think).

You did it again Mamster! Great job! I stumbled across an article in the December issue of Bon Appétit by Julie Powell. Her book is slated to hit the shelves in the spring of 2005.

I have a "new" sister-in-law from a place on the outskirts of Sydney. I was curious and asked her the same question. She said roo was for tourists, that they didn't eat them. I suspect she really meant that "SHE" didn't eat it. I have no first hand experience but it seems they're viewed as pests as they do lots of damage to crops. I would certainly try it. But I try EVERYTHING! (Raw whale flipper from the one you just harpooned?) Did it. It was surprisingly tasty. The closest I can come to describing the taste is a rich nut meat. Chew the flavor out (you can't actually chew it up), spit it overboard, whack off another chunk. Fine dining at its best!

Sweet Potato Soufflé I didn't think it would be as light as it turned out because it didn't use whipped egg whites, carefully folded in. It used whole eggs and I didn't have a stand mixer to use so did the whipping by hand with a whisk. I was surprised at the lightness. Oh yes, because of time constraints I used the microwave to cook the sweet potatoes (4 min. per potato). They came out perfect but I did have to cool them on a rack before I could handle the molten lava! I chose this dish because I'm not a fan of "sweet" sweet potatoes.

I have, among others, the Tom David Unicorn Magnum Plus. It holds an amazing amount of peppercorns and puts out the pepper like a snowstorm. I also like my big Turkish brass coffee grinder, set to a different grind. I tried salt mills but finally settled on a simple box of kosher salt and a salt pig.

This isn't "fancy" but people just love them. Pipe creamy peanut butter into pickled jalapeño pepper halves (wash and dry them first). The fat in the peanut butter moderates the heat of the pepper. No need to freeze these. Of course, you could stuff them with a myrid of things, but this is fast and well received. I know it may sound a little "strange" but trust me, they're very tasty. Strange?! What am I thinking, this is eGullet!!!

That's close to the way I fix beef tongue. Don't forget those luscious tongue sandwiches! I've also seen the quality of chicken livers deteriorate. I've no clue as to the cause. Are the "good" livers being diverted other places? Restaurants? Like calf fries. They're almost impossible to find in markets, most being shipped to restaurants. At least that's the reason most often expounded.

This has been mentioned in several threads but the most obvious is pork shoulder. I watched brisket, flank steak, bones of all sorts, etc. go from giveaway or cheap up to ridiculous. I do wish lamb would become commonplace and drop in price. Probably not much chance of that happening though. Even beef tongue has become harder to find! And real butchers are rapidly becoming a dying breed.

I've always wondered about that. After I finish preparing a meal I'm often not hungry. I've posited it's the aromas and sight of the food that diminishes my appetite. Sometimes it's embarrassing, in front of guests, to admit I'm not hungry. I get the feeling they think the food isn't going to be very good. Happily, it usually is.

You’re just too funny! I used to net smelt from the Cowlitz river (SW Washington state, Castle Rock) back in the 50’s. I remember having to empty some of the net because it was too heavy to pull in. They are wonderful just floured and pan fried. We also converted an old refrigerator into a smoker. We put a hot plate in the bottom with a pan of wood chips. We hung each individual smelt from the wire shelves. Wonderful flavor!!! I remember looking up the smelt catch in the Cowlitz over the years and it peaked at exactly the time I was netting them. It’s fallen off considerably now.

The German to English translator comes up with "soda". I think the Egyptians used it to desiccate the bodies of those they were mummifying. It came from dried lake beds. On the other hand, I could be massively wrong about that!

Cooks Illustrated Baked version. I especially like to make it ahead and bake it when I’m ready. Eggs Evaporated Milk Tabasco S & P Coleman’s Dry Mustard Macaroni Butter Sharp Wisconsin Cheddar, American, or Monterey Jack (I prefer usinge Monterey Jack, adding some Parm Reg on top) Bread Crumbs or Panko