Hey, a Chile head in the neighborhood! Howdy there Mike! I am on Cornell campus too! Will try to make the cook off........saw signs last week and heard a commercial this am on the radio. I have to say tho', that I try to avoid Ithaca on days that I am not working on the hill. Toodles! Linda -----Original Message----- > Date: Sun Feb 12 17:49:24 EST 2006 > From: "Dave Drum" <dirty_dave@chillicooks.org> > Subject: Re: [CH] Ithaca is Hot > To: "Mike Nestrud" <pink@gehennom.net> > > Mike Nestrud wrote: > > > Is anyone going to the "Ithaca is Hot" chili cookoff Saturday, Feb 18th? > > 25 teams, 15-20k people... minimum 20G chili/team (some bring 60... > > we're budgeted for barely 20) its going to be a good time. > > > If you make it, stop by the Cornell Food Science Club booth and say > > hi... I'm the "executive chili chef" for our entry. > > > Our "secret" ingredient? Jamaican Hot Chocolate and Mustard Lightning > > habs. Yummmm........ > > Izzat 20 *GALLONS* of chilli? I put on chilli suppers for small > organisations with that amount. The biggest chilli supper I normally > do is only 60 gallons (although we have had to make an additional 10 > or 20 gallons from time to time) with beenz. > > When I do an ICS cook-off (no beenz) I use a five pound recipe which > makes about 1 1/2 gallons of just meat sauce. > > 20 gallons of chilli will take about 40 pounds of ground meat. 2 lb. > of chilli mix, 2 lb of kidney suet, 12 oz of ground cumin, etc. > > So, if you guys are really doing 20 gallons of chilli (with or without > beenz) me 'ats orf to ye! > > -- > ENJOY!!! > -------- > UNCLE DIRTY DAVE'S KITCHEN -- > Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider > > "There is no passion like that of a functionary for his > function." - Georges Clemenceau