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Ingredient - Beef

 

 

This recipe and others can be found in the following article:

 Oodles and Oodles of Asian Noodles

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus 

 

 

The original version of this recipe was first published in 1880. According to John Thorne, "This may be the earliest printed recipe for chili con carne and it is surprisingly authentic, save for the suspect addition of `espagnole,' a white sauce seasoned with ham, carrot, onion, celery, and clove." Mrs. Owen wrote, incorrectly: "This might be called the national dish of Mexico. Literally, it means `pepper with meat,' and when prepared to suit the taste of the average Mexican, is not misnamed." We have revised the recipe to add ingredient amounts, which, in the recipe-writing fashion of the day, Mrs. Owen omitted. We have retained most of Mrs. Owen’s original instructions.
Our chili chemist, Dr. John Crum, culminated his paper on chili con carne by proposing the following "decent" recipe. He is obviously a "with beans" chili cook; however, he does note that the chili can just be cooked with the bean liquid and the beans can be removed and used "for other purposes."
If venison is not available, substitute beef. It’s a lot easier to use canned black beans.
This is the legendary seventh mole from Oaxaca.
This recipe, from chili scholar John Thorne, was published in a slightly different format in the Winter, 1989 issue of The Whole Chile Pepper magazine, in the Special Chili con Carne Issue that I edited. John commented: "On the Texas range, firewood meant mesquite. Not only did the trail cook use it for his open pit cooking, but the ranch cook used it to fire his wood stove. Until it was replaced with gas and electric, mesquite-flavored grilling dominated rural Texas cooking with its distinctive sweet savor. The meat for this chili is seared over charcoal where mesquite chips have been set to flame (the taste of mesquite charcoal is indistinguishable from that of any other hardwood), which gives the resulting chili a haunting hint of smoke--and without tasting a bit like barbecue, since there is no onion or tomato in it, none at all."

Try this when you don’t have the time to do a brisket. It’s delicious and makes great sandwiches.

Lentils have always been a source of protein in parts of Europe, much of the Middle East, and India.  They were probably brought to Africa by the spice traders, and they have been utilized in cooking since the time of the ancient Egyptians and the Sumerians.  The are a simple staple that can take on a lot of seasoning and spice.

From Sierra Leone, here is one of the more unusual hot sauces I
encountered. Besides palm oil, it is characterized by greens such as
cassava and sweet potato leaves; spinach makes an adequate substitute.
Some versions of this dish are more of a stew than a sauce, but this one
is designed to be served over rice. Warning: Palm oil is high in
saturated fat.

If the weather is lousy outside, then pan-frying a thick porterhouse steak right in the kitchen is a great way to go. The key to success is a big cast-iron skillet. It'll cause a good bit of smoke in the kitchen, but it&rquo;s worth it. Let the cooked steaks rest on a board while you make the special Lynchburg pan sauce.

 

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