It’s the meal of the day and the Chef requires help. I quickly volunteered (otherwise I might have to cook, myself). She asked me what I thought my qualifications were, and I told her that I come from a long line of heavy eaters and thus feel qualified for the role. She was quick to point out that my family and I are all slenderlings and wondered if I perhaps was not exaggerating. I retorted that she has seen me in action through the years....There was no answer to this, only—“Get yer skates on then, here is a list of what has to be done”. She began verbally calling off the list of “to do’s”, and I began my work. First the onions—“How many do you want?”, I cheerfully asked. “I Just start chopping them until I say stop”, came the answer. Bride was busy selecting pans and getting the overhead sucking and picking through her books of recipes...looking for that most secret of formula’s—the “Recipe for Chilli con Carne”. No doubt she had consulted the CEO of Coca Cola for advice on recipe protection. At last it was found. The bell peppers were taken from the freezer and some of the supplies were stalled out in order to give a visual on the basis ingredients. The rest she would add at her digression with her back turned to me. My nose burned and my eyes were welling from the onions I chopped the onions until I heard the call that it was enough, and then emptied them into the first cooking pot, and then loaded an empty bottle of Marjoram for her use. I say “first” because the little pot would not be enough for the scale that she was planning—1½ kilo’s of ground beef. Get the picture? This was not just a meal; it would be enough to have the meal and freeze-in four additional portions for later. After getting other things ready for use, she began the fire and I could stir...keep stirring...”Don’t let it stick to the bottom”. It is a shame how much water came out of that ground beef! That all took more timer, as we could not proceed until all the water was gone and the ground beef began to actually fry and brown-up. I washed pans, utensils and other things to keep things tidy. Next I could empty and wash the red kidney beans through a strainer. I made several trips to the pantry for this and that and to throw away rubbish. Of course I had to retrieve some large jars of our tomato concentrate, empty two small tins of tomato purée/paste. The garlic had to be fetched. I twisted the tops off our canned tom concentrate...things were coming right along. Now then when the first pan was full, it was time to set the contents over to the larger glass cooking pan. It was a two man job, so to speak... but once that was done, I could rinse the first pan and let it soak over at the side of the sink. Now then, my work was done...or so I thought—the cooking chilli had to be set on a flame spreader and then stirred off the bottom every so often. I guess that it cooked an hour or an hour and a half. Finally; although I was copiously drooling by now, the fire was cut off but we weren’t ready to serve yet. The frozen rasped cheese had to be defrosted. Luckily that took seconds in the microwave. My Bride served up the chilli into bowls and I sprinkled the cheese rasps over it, turned to the Bride...and she said, “You were a pretty good sous-chef today—it makes things go so much easier”. “Yeah, I’m just your boy named Sous, how do you do.... Now let’s eat”!
I'm sure your "chili" was delicious, but bell peppers and beans? You wouldn't last long in a Texas chili cook off! I love the Johnny Cash reference--have you ever been to Folsom Prison?
Sounds like you both had a good time, and a good meal. By the way, I ran across this writeup and was wondering if you'd heard about it? ==================== Notes from an inexperienced Chili taster who was visiting Texas from overseas : Recently I was honored to be selected as an outstanding famous celebrity in Texas, to be a judge at a Chili cook-off, because no one else wanted to do it. Also the original person called in sick at the last moment, and I happened to be standing there at the judge's table asking for directions to the beer wagon when the call came. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy, and besides, they told me that I could have free beer during the tasting. So I accepted. Here are the scorecards from the event: CHILI # 1: MIKE'S MANIC MONSTER CHILI JUDGE ONE: A little to heavy on tomato. Amusing kick. JUDGE TWO: Nice, smooth tomato flavor. Very mild. Visitor: What the hell is this stuff? You could remove dried paint from your driveway with this stuff. I needed two beers to put the flames out. Hope that's the worst one. Those Texans are crazy. CHILI # 2: ARTHUR'S AFTERBURNER CHILI JUDGE ONE: Smokey, with a hint of pork. Slight Jalapeño tang. JUDGE TWO: Exciting BBQ flavor. Needs more peppers to be taken seriously. Visitor: Keep this out of reach of children! I'm not sure what I am supposed to taste besides pain. I had to wave of two people who wanted to give me the Heimlich maneuver. They had to walkie-talkie in three extra beers when they saw the look on my face. CHILI # 3: FRED'S FAMOUS BURN DOWN THE BARN CHILI JUDGE ONE: Excellent firehouse chili! Great kick. JUDGE TWO: A good beanless chili. A bit salty. Good use of red peppers. Visitor: Call the EPA, I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Barmaid pounded me on the back; now my backbone is in the front part of my chest. CHILI # 4: BUBBA'S BLACK MAGIC JUDGE ONE: Black Bean chili with almost no spice. Disappointing. JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods. Not much of a chili. Visitor: I felt something scraping across my tongue, but was unable to taste it. Sally, the barmaid, was standing behind me with fresh refills; and is starting to look HOT, just like this nuclear-waste I'm eating. CHILI # 5: LINDA'S LEGAL LIP REMOVER JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive. JUDGE TWO: Chili using shredded beef; could use more tomato. Must admit the cayenne peppers make a strong statement. Visitor: My ears are ringing, and I can no linger focus my eyes. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly from a pitcher onto it. It really upsets me that the other judges asked me to stop screaming. Stupid Rednecks! ! ! CHILI # 6: VERA'S VERY VEGETARIAN VARIETY JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers. JUDGE TWO: The best vegetarian chili yet. Aggressive use of peppers, onions and garlic. Visitor: I can no longer feel my lips. CHILI # 7: SUSAN'S SCREAMING SENSATION CHILI JUDGE ONE: A mediocre chili with too much reliance on canned peppers. JUDGE TWO: Ho Hum. Tastes as if the chef literally threw in a can of chili peppers at the last moment. I should note that I am worried about Judge # 3. Visitor: You could put a Grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost the sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. At least during the autopsy they'll know what killed me. I've decided to stop breathing, it's too painful. I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the four inch hole in my stomach. CHILI # 8: HELEN'S MOUNT SAINT CHILI JUDGE ONE: A perfect ending. This is a nice blend chili, safe for all; not too bold, but spicy enough to declare its existence. JUDGE TWO: This final entry is a good balanced chili, neither mild nor hot. Sorry to see that most of it was lost when Judge # 3 passed out, fell and pulled the chili pot on top of himself. Not sure if he's going to make it. Poor Yank. Visitor: - - - - - Mama?- - - (Editor's Note: Judge # 3 was unable to report).
Evil Roy I had read that before but as with the first time,,had to wipe my eyes and blow my nose a few times till I stopped laughing ! That is typically Texas ! Sjoerd,, looks good ! I usually make a big batch of Texas Red when I cook ! Its as easy to make a lot as it is a little !
TONI--Hee, hee, hee...I know. Yes..good ole Johnny Cash--I once owned an auto that had belonged to him....but that's a long story. JANE--No, never been to Folsum Prison. Is it a tourist attraction now? I know we make chilli oddly...chuckle. EVIL--I appreciate that write-up. That really was a good one. It doesn't sound like our chilli was quite that hot. We use our own peppers and on a rare occasion, we add a knife point of sambal oelek. It seemed like the Bride found a middle road for the heat factor that we both could enjoy. Thanks CAROLYN-- I do my best. MART-- You are too right about making a bunch or a little...your words were the exact same words that my Bride used. CAYU-- It was loads of fun. Actually I help out frequently...that way I can always say, "WE" made chilli tonight. chortle. You can call me Sous, or you can call me Patrice ...or you can call me Bill...or you can call me any ole darn thing you wanna. What ever turns yer windmill.
Very nice Sjoerd but no need to while cooking ...it looks delicious but omg I would suffer with the peppers
Sjoerd hubby is buying veggie food...lastnight I had mixed veggie burger and pickled beetroot burger ...well lets just say the veggie burger treated me well regarding the and the pickled one reminded me of eating a piece of raw meat
I don't know anything about veggieburgers or the like...but I have had some pickled beetroot when visiting the UK one year. It was delicious. I got the recipe from a family there and tried making them here...but mine were not nearly so good as theirs. I even took the same type of vinegar home with me that they used. Oh meid, I was so disappointed.
@Sjoerd when I said veggie it's vegetarian food made by Acorn...some of it's mushy I'm sorry it didn't turn out right when you tried at home...home made pickling as been going on here for centuries and supposed to be better than the shops...I've never tasted none as my mom never did it, just always had brought ones
@Sjoerd you could always try this one...as so many have their own ways of making it http://www.beetrootrecipes.co.uk/a-traditional-english-beetroot-wine-recipe/
