Quoting Dave Drum to Sean Dennis <=-

dinner portions (at least around here) are huuuuuuge. And, as I try to
be environmentally friendly, carrying home styrofoam containers is not something od which I care to be guilty.

Styrofoam? Why are they not using waxed paperboard containers?

You could also invite a friend and split a dish.

I also found a place called JB's Little Bali

I Googled them. They went belly up 37 years ago.

A different kind of chili:

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

Title: Chelle's Goat Chili
Categories: Native, american, Goat, Groundmeat, Chili
Yield: 6 Servings

2 lb Goat meat
1 Sweet onion
1 Green pepper
6 Tomatoes
1 Tb Ground cumin
1/4 c Chili powder
12 oz Beer

Brown 2 lbs ground goat meat. Strain off the meat. In the reserved
fat over medium heat, fry 1 coarsely chopped sweet onion (1/2 inch
chunks) and 1 coarsely chopped green pepper until the onion starts
getting crispy on the edges. Drain off fat, add the meat back in,
add 6 quartered tomatoes, 1 Tb ground cumin and 1/4 cup chili
powder, and 12 oz of your favorite beer. Let simmer for 30 min to
meld flavors.

Serve as is, over corn chips, over rice, or what have you.

Tripled in a crockpot serves a hungry community dinner at potluck.

From: Kailariwoifeyes To: Native Cooking-L

MMMMM


Cheers

Jim


... It must take a lot of vigilance to keep a goat on an organic diet.

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JIM WELLER wrote to DAVE DRUM <=-

Styrofoam? Why are they not using waxed paperboard containers?

Cost. Styrofoam containers are much cheaper than waxed paperboard
containers.

Fun fact: Taco Bell ended its "Mexican Pizza" item because of the packaging. They still carry all of the items to make a Mexican Pizza but stopped
because of the packaging they used. I go to my local Taco Bell and order a Mexican Pizza and they use a tostada tray to put it on. Silly stuff.

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

Title: Uno's Deep Pan Pizza
Categories: Italian, Pizza, Sausages
Yield: 4 Servings

MMMMM---------------------------CRUST--------------------------------
1 c Warm tap water (110-115”)
1 ts Active dry yeast
3 1/2 c Flour
1/2 c Coarse ground cornmeal
1 ts Salt
1/4 c Vegetable oil

MMMMM--------------------------FILLING-------------------------------
1 lb Mozzarella, sliced
1 lb Sausage, removed from the
Casing and crumbled
1 cn Whole tomatos, drained and
Coarsely crushed
2 c Cloves, peeled and minced
3 ts Dried oregano,OR
5 Fresh basil leaves,
Shredded
4 tb Freshly grated Parmesan
Cheese

Pour the warm water into a large mixing bowl and dissolve the yeast
with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and
vegetable oil. Mix well with a spoon. Continue stirring in the rest
of the flour 1/2 cup at a time, until the dough comes away from the
sides of the bowl. Flour your hands and the work surface and kneed
the ball of dough until it is no longer sticky.

Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45
to 60 minutes in a warm place, until it is doubled in bulk. Punch it
down and kneed it briefly. Press it into an oiled 15-inch deep dish
pizza pan, until it comes 2 inches up the sides and is even on the
bottom of the pan. Let the dough rise 15-20 minutes before filling.

Preheat the oven to 500 degrees.

While the dough is rising, prepare the filling. Cook the crumbled
sausage until it is no longer pink, drain it of it's excess fat.
Drain and chop the tomatos.

When the dough has finished its second rising, lay the cheese over the
dough shell. Then distribute the sausage and garlic over the cheese.
Top with the tomatos. Sprinkle on the seasonings and Parmesan cheese.

Bake for 15 minutes at 500 degrees. Then lower the temperature to 400
degrees and bake for 25 to 35 minutes longer. Lift up a section of the
crust from time to time with a spatula to check on its color. The
crust will be golden brown when done. Serve immediately.

MMMMM

-- Sean

... If you can't understand it, it is intuitively obvious.
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JIM WELLER wrote to DAVE DRUM <=-

dinner portions (at least around here) are huuuuuuge. And, as I try to
be environmentally friendly, carrying home styrofoam containers is not something od which I care to be guilty.

Styrofoam? Why are they not using waxed paperboard containers?

Co$t. Pure and simple. Styrofaom is cheaper - and so are they. There is
only one restaurant I've been to that I know uses non-styrofoam take
away cotainers - Brunchfield Cafe (https://brunchfield.com) uses a sort
of waxed paper mache box tat looks a bit like styrofoam - but isn't.
It's another of my stops where the portions are huuuuuuge.

You could also invite a friend and split a dish.

My tastes are often not those of my companions.

I also found a place called JB's Little Bali

I Googled them. They went belly up 37 years ago.

That's a shame - but not unexpected. They were in downtown Inglewood on
La Brea (the main drag) and the whole city is now known - locally, at
least - as "Inglehood"

A different kind of chili:

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

Title: Chelle's Goat Chili
Categories: Native, american, Goat, Groundmeat, Chili
Yield: 6 Servings

2 lb Goat meat
1 Sweet onion
1 Green pepper
6 Tomatoes
1 Tb Ground cumin
1/4 c Chili powder
12 oz Beer

It's legit, though. The ICS defines traditional red and green chilli as
"any kind of meat or combination of meats, cooked with red chile peppers, various spices and other ingredients, with the exception of beans and
pasta which are strictly forbidden. No garnish is allowed."

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

Title: Wesley & Kathy's World-Famous Killer 4-Star Venison Chilli
Categories: Game, Chilli, Stews, Beer, Chilies
Yield: 6 Servings

3 lb Fine chopped venison *
1 md Onion
4 cl Garlic
Salt
1/4 c (or more) Chilli spice
2 tb Olive oil
1 tb Cumin
12 oz Beer; NOT light beer
1/2 c Water or beef broth
1 tb Mexican oregano
2 tb Masa or corn meal **
1 ts Ground coriander

* Venison should be cut from the neck or shoulder.

** Dissolve masa in about 1/4 c water (UDD notes that
you can omit this and substitute arrowroot or corn
starch).

Saute the meat in the oil until about 1/2 browned. Add
onions and garlic and saute until onions are tender, but
not brown. Add chilli spice, coriander, and cumin, and
cook, stirring, for 4 - 5 minutes. Do not allow to burn.
Add beer and water/broth and simmer, stirring frequently
until meat is tender. (About 45 minutes - 1 hour) When
meat is tender, stir in masa, dissolved in water or
broth. Simmer, stirring frequently an additional 30
minutes or so. If possible, allow chili to cool and sit
for at least 6 hours before re-heating and serving.

Contributed by Wesley Pitts

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

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