-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Must have been fun to see the show. I would enjoy a Peter, Paul and
 RH> Mary concert but it's down to a duo now. Saw an interview with Paul on
 RH> PBS 5 years ago when I was recouperating from the knee surgery--quite
 RH> interesting. He was to have a concert in Durham that night but there
 RH> was no way we could have gone.

 DD> I was there with my boss - who kept complaining "That's not the way it
 DD> sounded on the record." And I had to keep reminding him that "This is
 DD> LIVE. No post-production enhancements or edits."  Bv)= Still, I
 DD> enjoyed the show. And the price was right - free.

 RH> Some people are happiest when they have something to complain about, no
 RH> matter how petty.

Ron wasn't a habitual complainer. I think 3 Dog Night was one of his all
time favourites (on record) and this concert was not what he expected.
He got over it. And I sorta understood. I've been disappointed a few 
times in live performances. Either by the abysmal acoustics of the venue 
or ny the music itself. And sometimes by both. I've quit attending live 
acts at our state fair's grandstand - becase of the acoustics.

OTOH, I once travelled across two states to Arrowhead Stadium outside
Kansas City to attend a Grateful Dead show with an employee who furnished
the tickets and bought the gas. You didn't hear the music as much as you
"experienced" it. They go noise complaints from towns as much as 30 miles 
away.

 DD> Here's that chilli recipe and I'm going away.

 DD>       Title: 1975 ICS World Championship Winning Chilli
 DD>  Categories: Five, Beef, Vegetables, Chilies, Stews
 DD>       Yield: 3 Servings

 DD>       1 lb Ground beef
 DD>       1 oz Pkg Chilli Man Chilli Mix *
 DD>       8 oz Can Hunts tomato sauce
 DD>         ds Tabasco sauce

     88

 DD>   A FURTHER NOTE: You can believe that this is the actual
 DD>   recipe if you like. But, no chilli cook *ever* gives out
 DD>   the exact recipe that he used. And the original chilli
 DD>   spice mix that Joe probably did use is no longer
 DD>   available - so, use Gebhardt or Mexene or whatever your
 DD>   favourite is. - UDD

 RH> I usually don't use a mix--do my own mix of whatever peppers I have on
 RH> hand plus onions, meat and tomato whatevers.

 DD> I use Baron's 5640 mix whichj I buy from a local restaurant supply. I
 DD> tart it up with additional cumin, garlic, chilies, etc. But it's a
 DD> nice starting spot.

 RH> I rarely buy mixes for anything like that. Usually do my own home made
 RH> for a lot of things, just tastes better to us in the long run.

I have made my own. But, I've tried enough "short-cuts" over the years
to know what works and what doesn't. And the advantage of using a mix
fro a supplier is *repeatability*. Same reason I spec garlic granules
rather than cloves of garlic. Known flavour profile.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Firehouse HOT Chilli Spice
 Categories: Chilli, Herbs, Chilies
      Yield: 5 1/2 ounces
 
      6 tb Hot Hungarian or Spanish
           - Paprika
      2 tb Turmeric
      1 tb Dried Ancho chilies
      1 tb Cumin
      1 ts Oregano
    1/2 ts Cayenne
      1 tb Garlic granules
    1/2 ts Salt
    1/4 ts Ground cloves
 
  Mix all ingredients and grind to a fine powder using a
  mortar and pestle, or food processor or blender. Spice
  will keep 6 months or so on the pantry shelf. *
  
  This powder is somewhat more pungent and fresher tasting
  than a packaged brand, so use a bit less.
  
  UDD notes: I have increased the cumin and garlic in this
  from the original. You can use an R2D2 coffee grinder to
  grind the chilies and other spices together.
  
  * If you can survive that long without a bowl of red.
  
  YIELD: 5 1/2 OZ (156g)
  
  Meal Master Format by Dave Drum - 12 July 1996
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Caveman discovers marijuana, invents fire and the Stoned Age began.
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