Hi Dave,

I usually order something other than chili, especially if I don't know much about the chili. I've had some (at cook offs) that have been
really nasty.

Having tried bowls of "chilli" all over te US I know better than to
order a bowl of red anywhere near the Northeastern US. It's most
likely gonna be a bland hamburger/tomato soup.

When we were stationed at Fort Devens, MA, we joined a small church in
Ayer, just outside the post. We were only there for 6 months, before
moving on to AZ but they had a chili cook off in that time frame. One of
the chilis tasted like a burning cigarette had been mixed into it; both
of us tasted it and had the same opinion. That was probably the worst
chili we've ever had.

Not so many places around here. We tried a new in town sushi place yesterday in a building that can't seem to keep a restaurant more than
6 months. I think this is the 3rd or 4th different iteration since we moved here in 2009. Anyway, the sushi was AYCE only, set price (soup, drinks, etc extra). We ordered 4 different types, one was one piece
only, with raw fish so Steve had that. He had the clear (beef broth
with thin sliced mushrooms) soup; I went with the miso soup with tofu
and a few green leave of undetermined origin. The place is good for a young person, with a decent appetite and mediocre taste in sushi but
not us. Nancy Backus introduced us to her favorite place, Taste of
Japan, in West Henrietta, NY. We try to get there any time we're in the area; the owner and his wife are the only cook/chefs and the sushi is
top notch. Found another sushi place here in town last summer; it was
ok but not of the quality we've gotten at ToJ. Still, we'd go back to
that place over the new one, given a choice.

So, you gonna go back?

Probably to the place we went to last spring, but not to the one we
tried on Sunday.

There are a couple places in town where one can still get a bowl
of "good old, greasy, Springfield tavern chilli. Both do very well
selling that stuff.

Typical greasy spoons? (G)

Actually not. One is the Dublin Pub, a mid-level sit-down restaurant
using the old Vic's Pizza recipe. The other is a tavern (Brickhouse)
and sports bar on the city's west side.

Greasy spoon chili in a not so greasy spoon eatery.

around. But, since we don't have as much snow removal equipment in this part of the state as the western part does, the secondary and back
roads stay snow covered longer. Therefore, the kids get more snow days, government shuts down and the whole state comes down to a slow crawl.

Sounds like a comment I first made when driving a semi through
Arkansas during a winter event. Talking on the CB raDIO (remember
those?) I told a guy who was crying about how slick it was "In
Arkansas they think salt is something youm put on your French Fries
not your roads." Bv)=

This area brines the roads first, then when the stuff (in whatever
form) starts coming down, they go out with sand and salt. Car washes do
a booming business after the storms pass.

As they do in this area. I keep a monthly subscription at one between
home and woek. Hit it often for thew undercar wash to get ride of any
salt build-up. Not to mentions the salty coating on the bodywork.

We can't use a lot of the commercial washes because of the high cap on
the back of the truck. So, it's usually a DIY project, awaiting a nice
day without rain in the foreseeable forecast.

4 c Dried pinto beans
1 Ham hock
15 oz Can tomato sauce
1/4 c Chilli spice mix
1/4 c Brown sugar
2 tb (to 3 tb) white vinegar
5 cl Garlic; minced
1 lg Onion; peeled, diced small

Recipe courtesy of Ree Drummond

Looks more like bean soup--and brown sugar????????????

Sure. Why not. I'd add cumin and less chilli spice. But, it's an
OK (really) recipe for beans to add to chilli.

If I'm not using my chilli beans I'll do Bush's or Brooks Hot
Chili Beans.

I usually use kidney beans; I know, not your favorite bean, but it's
what we both grew up with in our mom's chili.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Books are better than TV; they exercise your imagination.

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