Sean Dennis wrote to Dave Drum <=-

Droll. Very droll. Bv)=

Would you expect anything less? I grew up watching "Blackadder", "Are
You Being Served?", "Faulty Towers", and "The Last Of The Summer
Wine". My sense of humor can't be helped.

The only one of those I gave a miss was Basil Fawlty - after one show.
I also consumed "Keeping up Appearances", "Good Neighbours", "As Time
Goes By" (with Dame Judy Dench and Geoffrey Palmer), Thin Blue Line,
'Allo 'Allo, the "Yes Minister/Prime Minister" series, "Vicar of Dibley"
"Red Dwarf", "Dad's Army", "To the Manor Born" "The Good Life",
"Goodnight Sweetheart", Waiting for God" etc.

If my local PBS would broadcast shows of that quality again I might go
back to watching the babble box.

The only "Cincinnati-style" chili I have had was at the Steak 'N Shake
in Carbondale. I think it was their "4 way" style. I enjoyed it but
I much prefer what you and I call "chili mac".

Steak 'n Shake has chilli, Chilli Mac, and Chilli 5-Way. I was a regular (several times a week) customer at S&S before that Biglari rat changed
the format from table service to "quick" service and cut out breakfast.
My usual order was a triple & fries - unless I had a coupon for 5-Way
or Chilli-Mac. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Original Steak & Shake Chilli Concentrate
Categories: Beef, Chilies, Herbs
Yield: 60 Pounds

60 lb Beef
50 lb Suet
2 1/2 lb Chilli spice mix *
7 oz Garlic powder
8 oz Ground cominco powder **
16 oz Salt
2 1/2 oz Ground black pepper
1 oz Dried Japanese Red Hots ***

* Company legend says they used a product from
Spicekraft - which is now made by Baron's and sold
as their #5640 Chilli Spice Mix

** Ground cumin

*** Japones or Thai red hots (rat shit peppers)

Grind meat and suet through coarse or chilli blade.

Render suet and strain.

Add meat and salt. Cook very slowly for one hour.

Then add chilli mix, cominco powder, garlic powder and
black pepper.

Cook very slowly on and one-half hours longer. Just
before taking off the stove, add Japanese Red Hots.
Then place in pans to cool and store in refrigerator
until needed.

NOTES: Taken from an original (1930s) Steak & Shake
instruction manual. I am assuming that the Japanese
Red Hots were ground at some point. This is not the
chilli that is currently in use at Steak & Shake.

Elsewhere in the book from which I took this there was
a menu listing that listed a bowl of chilli w/beans for
15 cents per serving. A quart of chilli for take out was
priced at 50 cents (4 servings) - UDD

Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Steak & Shake Chilli-Beans
Categories: Five, Chilli, Beans, Soups
Yield: 10 Servings

2 lb Light red kidney beans
1 ga Hot water
1 oz Salt
8 oz Chilli concentrate

Wash beans well in hot water and drain well. Do not let
soak. Simmer in salted water until done. Just let water
bubble very slowly.

When done, put one large spoon of cooked beans through a
sieve or strainer to make broth on beans heavier.

Add one-half pound of Chilli Concentrate.

NOTES: Taken from an original (1930s) Steak & Shake
instruction manual. This is not the recipe that is
currently in use at Steak & Shake. The beans used in
their chilli these days are brown (not pinto) beans.

Elsewhere in the book from which I took this there was
a menu listing that listed a bowl of chilli w/beans for
15 cents per serving. A quart of chilli for take out was
priced at 50 cents (4 servings) - UDD

Uncle Dirty Dave's Archives

MMMMM

... Anything I say before coffee cannot be used against me.

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