General cooking tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Dallas Chili Recipe

	Category	Beef Recipes
	Views	93
	Ratings	0

Ingredients And Procedures

6 lb Beef brisket,coarse grind

4 T Red chile,hot,ground

1 T Red chile,mild,ground

1/2 T Chile caribe

1 t Cayenne pepper

2 T Oregano,dried,pref, Mexican

8 Garlic cloves,crushed

4 Bay leaves

1 t Gumbo file(ground sassafras)

3 T Cumin,ground

3 T Woodruff or

2 oz Chocolate,unsweetened

1 t Paprika

1 T Salt

1/3 c Bacon drippings

2 T Lemon juice

2 T Lime juice

1 T Dijon mustard

2 T Corn flour(masa harina)

4 cn Beer(12oz ea)

1 T Worcestershire sauce

1 T Sugar

1 T Chicken fat(opt)

Hot pepper sauce,liquid(opt) 1. Combine the beef with the ground chile, caribe, cayenne pepper, oregano,

garlic, bay leaves, gumbo file, cumin, woodruff(if used), paprika, and salt.~ 2. Heat the bacon drippings in a large heavy pot over medium heat. Add the meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the remaining ingredients(including the chocolate, if used, and the optional chicken fat and liquid hot pepper sauce). Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Taste and adjust seasonings.~ 4. Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed. Skim off fat before serving.~

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<h1>Dallas Chili</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>6 lb Beef brisket,coarse grind 4 T Red chile,hot,ground 1 T Red chile,mild,ground 1/2 T Chile caribe 1 t Cayenne pepper 2 T Oregano,dried,pref, Mexican 8 Garlic cloves,crushed 4 Bay leaves 1 t Gumbo file(ground sassafras) 3 T Cumin,ground 3 T Woodruff or 2 oz Chocolate,unsweetened 1 t Paprika 1 T Salt 1/3 c Bacon drippings 2 T Lemon juice 2 T Lime juice 1 T Dijon mustard 2 T Corn flour(masa harina) 4 cn Beer(12oz ea) 1 T Worcestershire sauce 1 T Sugar 1 T Chicken fat(opt) Hot pepper sauce,liquid(opt) 1. Combine the beef with the ground chile, caribe, cayenne pepper, oregano, garlic, bay leaves, gumbo file, cumin, woodruff(if used), paprika, and salt.~ 2. Heat the bacon drippings in a large heavy pot over medium heat. Add the meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the remaining ingredients(including the chocolate, if used, and the optional chicken fat and liquid hot pepper sauce). Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Taste and adjust seasonings.~ 4. Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed. Skim off fat before serving.~ </TD></TR></TBODY></TABLE> 
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