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

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

 JW> 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.

 JW> You could also invite a friend and split a dish.

My tastes are often not those of my companions.

 DD> I also found a place called JB's Little Bali

 JW> 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"
 
 JW> A different kind of chili:

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

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

 JW>       2 lb Goat meat
 JW>       1    Sweet onion
 JW>       1    Green pepper
 JW>       6    Tomatoes
 JW>       1 Tb Ground cumin
 JW>     1/4 c  Chili powder
 JW>      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

... "To err is human. To blame someone else is politics." -- Hubert Humphrey
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