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

 JW>   Subj: salami and eggs

 JW>       Title: Jerry's Green Chile
 JW>       Yield: 12 Servings
 JW>       2 lb Pork; in small cubes
 JW>     1/2 tb Jalapeno; dried, ground
 JW>     1/2 tb Green (Hatch) chile powder
 JW>      10 oz Green enchilada sauce
 JW>      27 oz Can green chilies; chopped
 JW>       8 oz Can green chilies; pureed
 JW>            Habanero hot sauce to taste*
 JW>   Source: Jerry Simmons - ICS World Chile Verde Champion 2000 & 2006

 JW> I hate to argue with an expert but that sounds like a LOT of chilies
 JW> for 2 pounds of meat. And 12 servings sounds high too.

Jerry used to hold mini-seminars at cook offs once in a while. I was at
one when someone raised your exact quibble. His reply was "you're supposed 
to taste the chile first. It's called 'green chile' for a reason." As 
he was a retired Master Sergeant he was using his parade ground delivery.  

Bv)=

 JW> I've seen other versions of his that call for 2 pounds of pork for
 JW> 6 servings, less green chile, no Habanero sauce and fresh, not
 JW> dried, cilantro. Like parsley, fresh is wonderful but dried cilantro
 JW> is flavourless and useless.

 JW> So I'm wondering if that's really his recipe or just falsely
 JW> attributed to him. Or perhaps he put that out himself to mess with
 JW> the minds of his competitors!

He gave me the recipe himself and I have made it a couple times to that
recipe. Tastes pretty much the same as his competition chile.
 
 JW>   Subj: liquid red-pepper

 > Check this list of "Worst beers" https://tinyurl.com/DRINK-THIS-NOT-THAT

 > There are a LOT of Molson-Coors and Buttwiper labels. And one Sleeman's.

 JW> Molsons and Coors may be one company now but nothing with the Molson
 JW> name on the label is on that list.

True - but Molson is still responsible for the Coors since they glommered
them up.

 > Keystone Premium

 JW> Keystone is a budget brand adjunct beer and it is awful. I bought it
 JW> once in Alberta. Never again.

Just frothingslosh. 
 
 > Busch
 > Natural Ice
 > Sharp's by Miller
 > Red Dog by Miller
 > Carlton Cold by Foster's
 > Beer 30 by Melanie Brewing

 JW> None of those are marketed here. I haven't tasted any of them or
 JW> even heard of the last four.

Sharp's is an N.A. brewski. Red Dog is an (failed) attempt at a red ale.
I've not heard of the last two myself. Although I have heards of Foster's
and quite like some of their offerings.

 > Sleeman Clear

 JW> Sleeman make a lot of good beers. I like their honey brown ale. I have
 JW> not encountered Clear.

 > Coors Light (etc.)

 JW> All light beers are nasty and should be avoided.

 > Budweiser Select 55

 JW> I can only imagine!

 > O'Doul's

 JW> Aw, come on. That's not even beer! (But it apparently tastes better
 JW> that several of the light beers on the list that do have alcohol in
 JW> them.)

That's a pretty low bar to clear.  Bv)= 
 
 JW> My favourite brews are from two regional players that are larger
 JW> than a craft brewer but not one of the large national names.

 JW> Kokanee Gold is a a full bodied amber lager with a 5.3% alcohol
 JW> content. It is brewed at the Columbia Brewery in Creston, BC. once a
 JW> regional independent. Columbia Brewery got bought out by the Labatt
 JW> Brewing Company which in turn got purchased by Anheuser-Busch
 JW> InBev. But the beer hasn't changed, is still made in Creston and
 JW> sold only in western Canada and some Pacific Northwestern states.

I have heard of that one - possibly/probably from you.

 JW> Big Rock in Alberta make a number of beer and ale styles that come
 JW> close to microbrewery quality but are priced to compete with the
 JW> pale lager mega-swill from the global corporations. You can check
 JW> out all their offerings on their website.

 JW> https://bigrockbeer.com/beer-listing/

 JW> I particularly like their Traditional English brown ale,
 JW> Grasshopper wheat ale, and Honey Brown Lager. And I really miss
 JW> their now retired McNally's Extra, a strong Irish red ale that had
 JW> 7% alcohol.

I like brown ales - like Newcastle Brown and Negra Modelo (which I am
not certain is an "ale" but is very drinkable).

 JW>   Subj: Echo management

 JW> Recipes

 DD> It's not inactive, there are posts in there every day.

 JW> Are there any beside yours? How big is your audience?

Two or three (occasional), less than here but more than, say "Railfan"
which is in no danger of getting the chop.
 
 DD> All you are doing is stirring the pot.

 JW> I wasn't. I honestly thought it had been killed off.

Happy to report that's not a fact.  Bv)=

 JW>   Subj: Oven was:Crock/Insta pot

 > the downside is / I lose the skin for making "Pork Rinds".

 JW> Thoroughly cooked, really soft pig skin is tasty when diced
 JW> up and added to boston baked beans and pork broth soups.

 >    Title: Chicharrones (Pork Cracklins)

 JW> Also very tasty stuff.

True dat. Especially with chile added/dusted.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicharron en Salsa Verde *
 Categories: Pork, Chilies, Vegetables, Sauces
      Yield: 4 Servings
 
  1 1/2 lb Tomatillos
      5    Chilies serranos
      1 cl Garlic; peeled, rough
           - chopped
    1/4 c  Loose pack, rough chop
           - cilantro
      2 tb Lard
      3 tb Fine chopped white onion
           Sea salt
      6 oz Chicharron; 1 1/2" squares
 
  * Fried pigskin in green sauce
  
  Remove the husks from the tomate verde and rinse well.
  
  Put into a saucepan with the fresh chilies, cover with
  water, and bring to a simmer.
  
  Continue simmering until soft but not falling apart,
  about 10 minutes.
  
  Drain the tomate verde and transfer with the chilies
  and 1/4 cup of the cooking water to a blender.
  
  Add the garlic and cilantro and blend until smooth.
  
  Heat the lard in a frying pan, add the onion, and fry
  gently, without browning, for 1 minute.
  
  Add the blended sauce and fry over high heat, stirring
  from time to time, until reduced and thickened - about
  7 minutes.
  
  Add salt to taste and the pieces of chicharron and
  continue cooking over medium heat until the chicharron
  is just soft - about 5 minutes, depending on thickness
  and quality.
  
  Serve with corn tortillas and a dollop of frijoles
  refritos.
  
  Taken from "The Art of Mexican Cooking" by Diana Kennedy
  Posted by Jim Vorheis
  
  From: http://www.cookadvice.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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