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

 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.

 DD> Ron wasn't a habitual complainer. I think 3 Dog Night was one of his
 DD> all time favourites (on record) and this concert was not what he
 DD> expected.

 DD> He got over it. And I sorta understood. I've been disappointed a few
 DD> times in live performances. Either by the abysmal acoustics of the
 DD> venue or ny the music itself. And sometimes by both. I've quit
 DD> attending live acts at our state fair's grandstand - becase of the
 DD> acoustics.

 RH> Some people like to go to those shows just to say "I've been there" and
 RH> don't really care about the music or acoustics. Others go for one or
 RH> other, some people want both, and are disappointed when their
 RH> expectations aren't met.

I went because it was a chance to see a favouriter group live withoout
wading through the crush at an auditorium. And the price was right - FREE

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

 RH> I can believe the noise factor. (G)

I had seen in their newsletter (my worker was a "Dead Head") that they
issued to their fan club. three semi-trailers full of amplifiers and
speakers. YIKES

 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.

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

 RH> I've never entered serious competitions, and like the DIY flavoring.
 RH> Most often I'll use an assortment (rarely exactly the same assortment)
 RH> of fresh peppers, powdered peppers and other spicing. Makes life
 RH> interesting. (G)

As I said the repeatability is 'portant. And I sample as I go - so if I
need to tweak things, BINGO. A little trick I learned is to add a small
amount of cinnamon. Not a lot or you'll get accused of being from  Cincy.
But, often a pinch or two (never more than 1/8 teaspoon in 5# meat) will
help the flavours wake-up and blend.

This is on the agenda for tomorrow night.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Uncle Dirty Dave's Red Pork Chilli
 Categories: Pork, Chilies, Stews
      Yield: 5 Servings
 
      3 lb Fresh picnic shoulder; diced
           - in 1/2" cubes
     14 oz Can Red Gold diced tomatoes
           - w/Chilies (or Ro-Tel)
      8 oz Can El Pato tomato sauce *
    1/2 c  Water
    1/4 ts Ground coriander **
    1/2 ts Garlic Granules (not powder)
      4 oz Can chopped green chilies
           Salt & Pepper
      2 md Bell peppers; in strips or
           - diced coarse
      1 lg Onion; chopped
      2 ts Chilli spice mix **
    1/2 ts Cumin **
 
  * Or other spicy Mexican-style tomato sauce. El Pato is
  the bee's knees, however.
  
  ** If the spices are old or stale heat them in the
  skillet until they become aromatic. There will be a
  noticable difference in thr flavour of the finished
  product.
  
  In a 10" or 12", well seasoned cast iron skillet heat
  the salt, pepper and garlic. Add the meat and stir
  around until all sides of the cubes are gray. Add 1/2
  cup of water and continue to stir until all water is
  absorbed or cooked away. Let the meat fry in its own
  fat until it starts to brown.
  
  Add chopped onion and cook a few minutes longer. Add
  tomato sauce, chilies, pepper, coriander, cumin, chilli
  spice and more salt if needed. Reduce heat to simmer
  and cook covered thirty minutes or until meat is tender,
  stirring occasionally.
  
  Serve with Spanish rice or Cajun rice.
  
  Serves 4 to 6
  
  Developed from a Kroger recipe card, tested and
  enthusiastically approved @ Uncle Dirty Dave's Kitchen.
  
  MM Format by Dave Drum; 06 June 1997
 
MMMMM

... Cook It And They Will Come.
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