-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Too many "l"s. That should be "deviled". It's one of those
 DD> common errors of which I have been tryiing to overcome my whole
 DD> life - with limited success, as you can see.

 JW> I've noticed the same issue with many of your chili recipes.
 JW> (yuk, yuk.)

Everywhere in the world chilli is spelt w/two "l"s except for North
America north of the Rio Grande River. And even then, in a tiny, rational
political sub-division of USA, chilli is spelled correctly as defined
by an act of the Illinois Legislature.

In Mesoamerican, the native language of the Aztecs was Nahuatl. This has
been spoken since at least 7th century AD. This was not known to be a
written language. When Spaniards romanized (latinised) the word for
these newly discovered spicy fruits, the word they used was chilli.

In 1993, Governor Jim Edgar Senate Joint Resolution No. 89. This 
resolution, which was passed unanimously by both houses of the 
Legislature, proclaimed Illinois as the "Chilli Capital of the 
Civilized World" and recognized that the spelling is C-H-I-L-L-I.

verbum sapienti sat est
 
 DD> Deviled adjective (of food) cooked with hot seasoning or seasoned
 DD> heavily.

 JW> Specifically a combination of cayenne, mustard and pepper with
 JW> optional wooster sauce. It's veddy, veddy British.

 DD> Title: Deviled Kidneys
 DD> 1 ts Cayenne pepper
 DD> 1 1/2 ts Dry mustard; Coleman's
 DD> 1 ts (ea) salt & ground pepper
 DD> Worcestershire sauce

 JW> Yeah, just like that.

 JW> Another devilled meat dish:

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

 JW>       Title: Deviled Oxtails
 JW>  Categories: Beef, Stews, Chilies, Dairy, Onion
 JW>       Yield: 4 Servings

Appropriate to the day:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: N.Y.T. Classic Deviled Easter Eggs
 Categories: Snacks, Vegetables, Chilies
      Yield: 12 Servings
 
      6 lg Eggs
      1 ts Dijon mustard
      1    To 2 dashes Tabasco sauce
           Salt
    1/4 ts Fresh ground black pepper
      1 tb Snipped fresh chives
      3 tb Mayonnaise
           Paprika; garnish
           Whole fresh chives; garnish
 
  Rinse eggs with warm water, and place in a small
  saucepan. Cover with cold water, place the pan over
  medium-high heat and bring to a boil. Turn off heat,
  cover and let sit for 10-12 minutes. Drain, rinse under
  cold water and peel. Cool in the refrigerator, loosely
  covered, for 15 minutes.
  
  Halve eggs lengthwise, and carefully scoop out yolks.
  Place yolks in a bowl, and mash with a fork. Add
  mustard, Tabasco, salt, pepper and snipped chives. Stir
  in mayonnaise.
  
  Fill each egg white with about 1 1/2 teaspoons of the
  egg-yolk mixture and dust the top with paprika. Arrange
  in a spoke design on a platter; garnish with whole
  chives.
  
  By Alex Witchel
  
  Yield: 12 halves
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... There are many things in your heart you can never tell another person.

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