... or pound poutine, you might call it. Which might not
be so horrid if you made an unsweet pound cake.
Certainly a pound cake recipe should not be hard to find.
The classic ratio is one pound of butter, one pound of sugar, one
pound of flour and one pound of eggs (usually 9 on average back in
the day, 7 today).
Which time-honored formula has been tweaked thousands
of times, with thousands of improvements reported!
... I now wish I had bought 25 pounds of steak instead of just 20.
Doesn't everyone. I wonder what the original context
for that was.
+
My dad often had white navy beans on bread. They were cooked a while and were almost like beans in bean gravy.
You probably encountered this in England: baked beans (in either
tomato sauce or molasses) on toast is a very British breakfast item.
And it's one I like as part of a hearty Sunday brunch especially if
it's garnished with bacon and a bit of bacon grease as well.
Funnily, at the Hampton Inn in Antwerp - I am elite enough
in various chains to willingly, perhaps preferably, choose
them to the more authentic experience, because I get free
wi-fi (important) and free breakfast (important when I am
traveling with my usual set) - I discovered that the best
thing on the morning buffet was beans baked in tomato gravy.
+
There was a sizable fire (157000 acres as of Thursday)
between Swisher's Alaska haunts. He'd planned on shuttling
stuff between them, but the highway is intermittently
closed, and there are major delays when it's open.
Last I heard, he still hasn't been able to make the trip.
Ah, well. At least the property itself does not
appear to be in danger. The fire is still only
20% contained.
Lisa Smith's Family Chili (Hay River)
I'm not endorsing it.
Of course not.
Canola oil 1 tablespoon
I'd say much more, and make it animal fat if possible.
Suet being the best.
Ground cumin 2 teaspoons
Ground coriander 1 teaspoon
Ratio of cumin to coriander should be much greater -
or omit the coriander, it's silly anyway.
Cumin, maybe 2 tablespoons. I do like a little coriander in the mix
though.
I've been known to sprinkle a little coriander
powder in such dishes but only as a change of pace,
not as a routine.
Kidney beans 2 cans 540 ml each
Ain't chili.
Beans on the side at the table is fine. The little red beans are
nicer but hard to find around here.
And the beans should be cuminized as well.
Canned diced tomatoes 796 ml
Ain't chili. That's way too much, and to my
taste puree makes way more sense.
I'd use at most 1 cup of tomato sauce.
Depends on what the underlying mix needs, but
too much tomato is a travesty.
Bell pepper - any colour 1 chopped
Substitute a hot pepper for at least half.
And chop the bell pepper, if you like it,
really fine, or grind it.
I'd pass altogether on bell peppers, especially green ones.
Again, too much makes a caricature, but if you like
the greeny taste, a little is okay. As noted before,
a jalapeno might go well.
Mushrooms 1 small can, drained or 6-8 fresh sliced.
No!
That's one addition that I do like knowing full well it's not
"proper".
I think that's weird.
JW > Celery 1 rib diced
Maybe.
I've learned the hard way not to add it. Much as I like celery it
simply doesn't belong in chili IMO.
A little, minced fine, might add a desirable
dimension.
But most Canadians love beans, tomatoes, bell peppers, mushrooms AND
celery (yes, all of them) in their chili.
Canada isn't perfect, I guess.
White vinegar 1-2 tablespoons
Just to correct seasoning, but why not Cholula or
any other reputable hot sauce instead?
Agreed.
Serve with rice.
Everything's better with pasta.
Both are good starch bases. So is buttered toast. And so are Frito
corn chips. Kathy Pitts turned me onto frito pies a couple of
decades ago.
https://en.wikipedia.org/wiki/Frito_pie
They are salty salty but can taste good if the
chili, minced red onion, and grated sharp cheese
are of high quality. They used to sell them as a
fundraiser for the pep club or something during
my high school's football games.
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Texas-Style Chile Con Queso
Categories: Mexican, Spice
Yield: 1 batch
1 pk Velveeta cheese
1 cn Rotel tomatoes
And green chiles
Cube Velveeta and place in a saucepan. Pour in tomatoes, and stir
well. Heat (or nuke) until smooth, stirring occasionally.
Serve warm with tortilla chips or Fritos for dipping.
Any leftovers will keep in the refrigerator for close to forever, and
may be re-heated as needed as a topping for nachos, spicy
cheeseburgers, cauliflower, whatever.
Kathy in Bryan, TX
From: Kathy Pitts
MMMMM
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