Re: [CH] crystal
Dave Drum (dirty_dave@chillicooks.org)
Tue, 06 Dec 2005 20:16:50 -0600
dan combs wrote:
>> dan combs wrote:
>>> Maybe I missed it but did the Crystal Hot Sauce plant make it through
>>> Katrina?
>>> How about the rest of the Louisiana breeds, McIlhenny's and Louisiana
>>> Hot Sauce?
>> I think Trappey's and Bruce Foods came thru with all flags flying. Who
>> gives two hoots about Tabasco and its nasty sour fermented crap, anyway?
> US troops eating MRIs.
OK. McIlhenney pulled off a coup with that. But, I'll bet if Trappey's
or Melinda's, or Tapatio, or even Louisiana Gold were packaged in those
same tiny little jugs you'd have to trade five (to as many as ten)
Tabasco for just one of the good stuff. Bv)=
> And a lot of people who eat eggs in Awful Houses and diners.
A lot of those two tooth rednecks and other hon-yocks don't know any
better. And at certain times of the day (evening) they are so fried
that nuclear waste wouldn't be noticed ... until their kids got born
with tendrils and one big eye in the middle of the forehead.
Restaurants and diners around here (we're way to classy to have an
Awful House (or even a Toddle House, Gridiron or Steak & Eggs
Kitchen)) do Crystal (Red and/or Blue), Frank's, Louisiana Gold,
Tapatio or (mostly) a home grown brand - Raven's, either straight or
the berry variety. (www.ravenhot.com) I'm not sure if it's the same
John Raven who writes for Texas Cooking or not.
> And one of my geography students who was from Louisiana who asked me,
> and also gave me the hungries to eat a nutria.
Nutria ain't bad ...
MMMMM----- Meal Master Recipe
Title: Nutria Chilli
Categories: Chilli, Game, Chilies, Stews
Yield: 4 Servings
3 tb Oil
2 lb Nutria ground meat
1 tb (plus 1 ts) salt
1 ts Red (cayenne) pepper
1 tb (plus 1 ts) chilli powder
1 c Diced onion
1 c Diced green bell pepper
1 c Diced red bell pepper
1 c Tomato paste
4 c Beef stock (or water)
1 cn Red or Pinto beans (opt.)
In a heavy 5-quart pot on high heat, add oil and heat
until very hot. Add nutria meat, and cook and stir 10
minutes. Add salt, red pepper, chili powder, onion and
both bell peppers. Cook and stir 15 minutes. Add tomato
paste and 4 cups stock.
Cook 30 minutes; reduce heat to medium.
Add red beans (if using); cook an additional 10 minutes.
Serve hot!
Recipe by: Chef Enola Prudhomme
Uncle Dirty Dave's Archives
MMMMM
--
ENJOY!!!
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UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
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