Thread: Quick Dinner

On Fri 24 Jul 2009 10:27:22p, koko told us...

>
> Tonight I was tired and didn't want to make a fuss over dinner. So I
> cooked up some fusilli, then some ground bison with onion and garlic.
>
> I added some canned diced tomatoes and some canned chopped green
> chiles to the fusilli.
> http://i28.tinypic.com/muwo6s.jpg
>
> Then the bison was added to the fusilli, and the shiraz I used to
> deglazed the pan.
> http://i26.tinypic.com/mh585z.jpg
>
> Gave it all a stir and called it good
> http://i26.tinypic.com/10ct3xk.jpg
> close up, of course ;-)
> http://i25.tinypic.com/zl5jb9.jpg
>
> koko

Yummy looking, Koko!

Ours was a quick dinner, too, at least putting it together for a longish
simmer. Two pots of chili, one David's style and one my style. I hadn't
made chili in quite a while, and we both agreed that each of ours was the
best. :-)

--
Wayne Boatwright
------------------------------------------------------------------------
The inventor of soda crackers has a place in hell. Martin H. Fischer

Wayne Boatwright wrote:
> On Fri 24 Jul 2009 10:27:22p, koko told us...
>
>> Tonight I was tired and didn't want to make a fuss over dinner. So I
>> cooked up some fusilli, then some ground bison with onion and garlic.
>>
>> I added some canned diced tomatoes and some canned chopped green
>> chiles to the fusilli.
>> http://i28.tinypic.com/muwo6s.jpg
>>
>> Then the bison was added to the fusilli, and the shiraz I used to
>> deglazed the pan.
>> http://i26.tinypic.com/mh585z.jpg
>>
>> Gave it all a stir and called it good
>> http://i26.tinypic.com/10ct3xk.jpg
>> close up, of course ;-)
>> http://i25.tinypic.com/zl5jb9.jpg
>>
>> koko
>
> Yummy looking, Koko!
>
> Ours was a quick dinner, too, at least putting it together for a longish
> simmer. Two pots of chili, one David's style and one my style. I hadn't
> made chili in quite a while, and we both agreed that each of ours was the
> best. :-)
>
Friend of mine from years ago used to rave about his wife's chili. He
made some at work one day. He browned a lb of ground meat, chopped an
onion into it, put in a can of Campbell's Cream of Tomato soup, brought
it to a boil and called it chili. Most of us just watched him eat it and
kept our thoughts to ourselves. I guess it's all in what suits your
taste buds after all.

On Sat, 25 Jul 2009 07:46:57 GMT, Wayne Boatwright
<[email protected]> wrote:

>On Fri 24 Jul 2009 10:27:22p, koko told us...
>
>>
>> Tonight I was tired and didn't want to make a fuss over dinner. So I
>> cooked up some fusilli, then some ground bison with onion and garlic.
snippage

>> koko
>
>Yummy looking, Koko!
>
>Ours was a quick dinner, too, at least putting it together for a longish
>simmer. Two pots of chili, one David's style and one my style. I hadn't
>made chili in quite a while, and we both agreed that each of ours was the
>best. :-)

I thought about chili also Wayne. I was going to add chili spices to
this but got sidetracked. I can always jazz up the leftovers.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/19

In article <[email protected]>,
koko <[email protected]> wrote:

> Tonight I was tired and didn't want to make a fuss over dinner. So I
> cooked up some fusilli, then some ground bison with onion and garlic.
>
> koko

Mmmmmm, hotdish!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Sat 25 Jul 2009 04:57:48a, George Shirley told us...

> Wayne Boatwright wrote:
>> On Fri 24 Jul 2009 10:27:22p, koko told us...
>>
>>> Tonight I was tired and didn't want to make a fuss over dinner. So I
>>> cooked up some fusilli, then some ground bison with onion and garlic.
>>>
>>> I added some canned diced tomatoes and some canned chopped green
>>> chiles to the fusilli.
>>> http://i28.tinypic.com/muwo6s.jpg
>>>
>>> Then the bison was added to the fusilli, and the shiraz I used to
>>> deglazed the pan.
>>> http://i26.tinypic.com/mh585z.jpg
>>>
>>> Gave it all a stir and called it good
http://i26.tinypic.com/10ct3xk.jpg
>>> close up, of course ;-)
>>> http://i25.tinypic.com/zl5jb9.jpg
>>>
>>> koko
>>
>> Yummy looking, Koko!
>>
>> Ours was a quick dinner, too, at least putting it together for a longish
>> simmer. Two pots of chili, one David's style and one my style. I
hadn't
>> made chili in quite a while, and we both agreed that each of ours was
the
>> best. :-)
>>
> Friend of mine from years ago used to rave about his wife's chili. He
> made some at work one day. He browned a lb of ground meat, chopped an
> onion into it, put in a can of Campbell's Cream of Tomato soup, brought
> it to a boil and called it chili. Most of us just watched him eat it and
> kept our thoughts to ourselves. I guess it's all in what suits your
> taste buds after all.
>

David's chili is not that bland, but isn't at all what I like. Mine has
many ingredients, spices, etc., and is very thick. His is more like soup
with only a few ingredients.

--
Wayne Boatwright
------------------------------------------------------------------------
Plant a radish, get a radish, never any doubt. That's why I love
vegetables, you know what they're about! Tom Jones and Harvey Schmidt

On Sat 25 Jul 2009 06:32:59a, koko told us...

> On Sat, 25 Jul 2009 07:46:57 GMT, Wayne Boatwright
> <[email protected]> wrote:
>
>>On Fri 24 Jul 2009 10:27:22p, koko told us...
>>
>>>
>>> Tonight I was tired and didn't want to make a fuss over dinner. So I
>>> cooked up some fusilli, then some ground bison with onion and garlic.
> snippage
>
>>> koko
>>
>>Yummy looking, Koko!
>>
>>Ours was a quick dinner, too, at least putting it together for a longish
>>simmer. Two pots of chili, one David's style and one my style. I hadn't
>>made chili in quite a while, and we both agreed that each of ours was the
>>best. :-)
>
> I thought about chili also Wayne. I was going to add chili spices to
> this but got sidetracked. I can always jazz up the leftovers.
>
> koko

We had just had a pasta dish the night before, but chili hadn't been on the
menu for quite a while. And, yes, you can always add things to jazz up a
previous dish. I know you're very good at that.

--
Wayne Boatwright
------------------------------------------------------------------------
I refuse to believe that trading recipes is silly. Tuna fish
casserole is at least as real as corporate stock. Barbara Grizzuti
Harrison

Wayne Boatwright wrote:
> On Sat 25 Jul 2009 04:57:48a, George Shirley told us...
>
>> Wayne Boatwright wrote:
>>> On Fri 24 Jul 2009 10:27:22p, koko told us...
>>>
>>>> Tonight I was tired and didn't want to make a fuss over dinner. So I
>>>> cooked up some fusilli, then some ground bison with onion and garlic.
>>>>
>>>> I added some canned diced tomatoes and some canned chopped green
>>>> chiles to the fusilli.
>>>> http://i28.tinypic.com/muwo6s.jpg
>>>>
>>>> Then the bison was added to the fusilli, and the shiraz I used to
>>>> deglazed the pan.
>>>> http://i26.tinypic.com/mh585z.jpg
>>>>
>>>> Gave it all a stir and called it good
> http://i26.tinypic.com/10ct3xk.jpg
>>>> close up, of course ;-)
>>>> http://i25.tinypic.com/zl5jb9.jpg
>>>>
>>>> koko
>>> Yummy looking, Koko!
>>>
>>> Ours was a quick dinner, too, at least putting it together for a longish
>>> simmer. Two pots of chili, one David's style and one my style. I
> hadn't
>>> made chili in quite a while, and we both agreed that each of ours was
> the
>>> best. :-)
>>>
>> Friend of mine from years ago used to rave about his wife's chili. He
>> made some at work one day. He browned a lb of ground meat, chopped an
>> onion into it, put in a can of Campbell's Cream of Tomato soup, brought
>> it to a boil and called it chili. Most of us just watched him eat it and
>> kept our thoughts to ourselves. I guess it's all in what suits your
>> taste buds after all.
>>
>
> David's chili is not that bland, but isn't at all what I like. Mine has
> many ingredients, spices, etc., and is very thick. His is more like soup
> with only a few ingredients.
>
Like that Cincinnati so-called chili that the Ohio folks put on pasta? I
also like my chili thick and spicy. Generally I toss in a quarter cup of
cornmeal about fifteen minutes before serving. Seems to add something to it.

On Sat 25 Jul 2009 03:55:50p, George Shirley told us...

> Wayne Boatwright wrote:
>> On Sat 25 Jul 2009 04:57:48a, George Shirley told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Fri 24 Jul 2009 10:27:22p, koko told us...
>>>>
>>>>> Tonight I was tired and didn't want to make a fuss over dinner. So I
>>>>> cooked up some fusilli, then some ground bison with onion and
>>>>> garlic.
>>>>>
>>>>> I added some canned diced tomatoes and some canned chopped green
>>>>> chiles to the fusilli.
>>>>> http://i28.tinypic.com/muwo6s.jpg
>>>>>
>>>>> Then the bison was added to the fusilli, and the shiraz I used to
>>>>> deglazed the pan.
>>>>> http://i26.tinypic.com/mh585z.jpg
>>>>>
>>>>> Gave it all a stir and called it good
>>>>> http://i26.tinypic.com/10ct3xk.jpg close up, of course ;-)
>>>>> http://i25.tinypic.com/zl5jb9.jpg
>>>>>
>>>>> koko
>>>> Yummy looking, Koko!
>>>>
>>>> Ours was a quick dinner, too, at least putting it together for a
>>>> longish simmer. Two pots of chili, one David's style and one my
>>>> style. I hadn't made chili in quite a while, and we both agreed
>>>> that each of ours was the best. :-)
>>>>
>>> Friend of mine from years ago used to rave about his wife's chili. He
>>> made some at work one day. He browned a lb of ground meat, chopped an
>>> onion into it, put in a can of Campbell's Cream of Tomato soup,
>>> brought it to a boil and called it chili. Most of us just watched him
>>> eat it and kept our thoughts to ourselves. I guess it's all in what
>>> suits your taste buds after all.
>>>
>>
>> David's chili is not that bland, but isn't at all what I like. Mine
>> has many ingredients, spices, etc., and is very thick. His is more
>> like soup with only a few ingredients.
>>
> Like that Cincinnati so-called chili that the Ohio folks put on pasta? I
> also like my chili thick and spicy. Generally I toss in a quarter cup of
> cornmeal about fifteen minutes before serving. Seems to add something to
> it.

IMHO, Cincinnati Chili is absolute crap, but it certainly has a following
among many. I tried it once when I was in Cincinnati, choked down two spoons
of it and left.

My own chili is my own version of midwestern style. For the seasonings I use
ground red chili powder, fresh ground cumin and coriandere seeds, ground bay
leaf, black pepper, and Mexican oregano. I also add about a quarter cup of
cornmeal when finishing it off. It does indeed add something. I've tried
adding masa instead, but I really prefer the cornmeal.



--
Wayne Boatwright
------------------------------------------------------------------------
I told my doctor I get very tired when I go on a diet, so he gave
me pep pills. Know what happened? I ate faster. Joe E. Lewis