Posted on 07/31/2004 7:23:51 AM PDT by Liz
DEM'S MARINE MISFIRE
By STEFAN C. FRIEDMAN
July 31, 2004 -- SCRANTON, Pa. — John Kerry's heavily hyped cross-country bus tour stumbled out of the blocks yesterday, as a group of Marines publicly dissed the Vietnam War hero in the middle of a crowded restaurant. Kerry was treating running mate Sen. John Edwards and his wife, Elizabeth, to a Wendy's lunch in Newburgh, N.Y., for their 27th wedding anniversary — an Edwards family tradition — when the candidate approached four Marines and asked them questions.
The Marines — two in uniform and two off-duty — were polite but curt while chatting with Kerry, answering most of his questions with a "yes, sir" or "no, sir."
But they turned downright nasty after the Massachusetts senator thanked them "for their service" and left.
"He imposed on us and I disagree with him coming over here shaking our hands," one Marine said, adding, "I'm 100 percent against [him]."
A sergeant with 10 years of service under his belt said, "I speak for all of us. We think that we are doing the right thing in Iraq," before saying he is to be deployed there in a few weeks and is "eager" to go and serve
. The Marines — all of whom serve at nearby Stewart Air Force Base — wouldn't give their names.
Maybe Mrs. John-boy should consider the Wendy's Single instead of the Triple Cheese with a large Frosty. Ah hell with it, they can afford the Gastric Bypass procedure as long as the surgeon can still afford malpractice coverage. That smiling lawyer makes my wallet hurt.
Good post. I was thinking Teraza might not even know where the kitchen was in her mansion much less how to cook anything. She has been filthy stinking rich her whole married/adult life.
Excellent letter!
"Texans eat this with saltine crackers."
Ohioans do too, and love it!
My husband swears this is the best chili he's ever had - don't think Theresa will make it, after all it's a bit of work and has American ingredients in it.
1 2-3lb Sirloin Steak
2 green peppers
2 large onions
4 cloves garlic or more depending on your tastes, chopped
1-? fresh hot pepper (jalapeno, serrano, thai bird, habanero, etc depending on how hot you want the chili - type and amount is up to you)
1 square unsweetened chocolate
1/4 cup Jack Daniels
1 16oz can tomatoes chopped (optional - see note)
1 6oz can of tomato paste
Juice of 1 lime
1 tbs paprika
1/4 cup Pendery's
2 tbs New Mexico Chili Powder
1 tbs Cumin Powder (preferably freshly toasted and ground)
2 tbs Kosher Salt
Black Pepper
Kidney beans optional (we use them)
Fire up your grill as hot as you can get it and put the onions and green peppers on to blacken. Once done, place in a bowl and cover. Allow to steam for 10 minutes or so. The skin will then easily slide off the peppers. Chop the onions and peppers.
While the peppers/onions are steaming, throw the sirlon on the grill. Don't worry about cooking it to taste/temp. What you're looking for is to get a good bit of char on the meat. Set aside for at least 15 minutes to allow the juices to go back into the meat. cut the steak into a little larger than bite size pieces.
Dice up the hot pepper(s) finely.
In a dutch oven, over medium heat - add about 1 tbs of oil to heat. In the oil, add the chopped garlic and can of tomato paste. Cook the paste and garlic until the paste has cooked and has a sweet taste (no longer tastes raw at all the paste will also darken - you want this). Add the onions, garlic, peppers and meat. Add the Jack Daniels, 16 oz can of tomatoes (if not using them, add 1 cup water), the chocolate, chili powders, cumin, salt, black pepper and salt. Bring to a light boil, reduce heat and simmer for 45 minutes, stir occasionally to make sure it's not sticking.
After 45 minutes, fish out a piece of meat and check for tenderness. If not tender, cook for an additional 10 minutes increments checking the meat from time to time. After the meat is tender, add the beans (optional) and the lime juice. Check for flavor and adjust, adding more chili powder, cumin (I usually end up adding more cumin at this point) and salt. Simmer for 15 minutes and serve.
I put limes, shredded cheese, sour cream, chopped onions and hot peppers and tortillas on the side when I make this chili.
(Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, the year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant.
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
Makes about 12 servings.
Tidbits
-For spicier chili, add 1/2 teaspoon more black pepper.
-For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
-And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
Leftovers can be frozen for several months.
Yeah, but Ohioans also uniquely eat their chili over spaghetti....... Sounds good to me.
Great idea........let's inundate the media with chili recipe letters.
http://www.dailynews.com/Stories/0,1413,200~20954~2305467,00.html
"I think the chili will wake me up," said Teresa Heinz Kerry. "It's good chili. It could even be made by Heinz."
Here's my recipe:
Kip's "Bad Boy" Chili
This is my adaptation of a recipe by Kit Anderson on the BBQ List.
I've tried a lot of chili recipes . . . this is the best, so far!
3 or 4 pounds - ground beef, 20/80 blend
4 or 5 - thin cut pork chops, finely chopped
8 - tablespoons vegetable oil, divided
2 - cups - chopped onion
3 - tablespoons finely chopped garlic
4 to 5 tablespoons - Chile powder, best quality available
1 teaspoon - oregano, dried
1 teaspoon - cumin, ground
1 28 oz. can - tomatoes, crushed
6 to 8 - jalapeno chilies; *see prep. instructions below
4 cubes - beef bouillon
2 or 3 bottles - good beer, Killian Red is a good choice
1 teaspoon - salt
1/2 teaspoon - pepper, or to taste
1/4 cup - bourbon; this just happened!
1/4 cup - coffee, strong & black
1 square - chocolate, bitter, baker's type
Beans of some kind - pinto, kidney or black; I mix black & kidney
Pat the ground beef dry with paper towels. Cut the pork chop meat from the bone and cube into 3/4" pieces. In a large, heavy skillet, and in 1/4 of the vegetable oil, brown the meat in three separate lots; 1 1/2 pounds at a time. Drain off most of the fat and water. Then, lastly, brown the pork cubes. With a slotted spoon transfer the browned meat to your favorite chili pot and set aside.
In the skillet, add the last 2 oz. of oil and saute the onion and the garlic until just translucent, using low heat so as not to burn. Remove from heat and add to the skillet the Chile powder, oregano and cumin. Also add the green chiles; see below for how to prepare them. Stir until well mixed and then add the crushed tomatoes and the bouillon cubes. Stir once again and pour this into the chili pot with the meat. Add two of the beers, the bourbon and the coffee.
Add the salt and pepper and the chocolate. Mix it all together, put it back on the stove and bring to a boil. Reduce the heat to very low and simmer, partially covered for 1 1/2 to 2 hours. After about an hour check the consistency of the chili; add more beer to thin it out if necessary. Adjust to your taste. I like the chili fairly thick, not watery. One last thing … add the (fully cooked) beans about a half hour before serving. Don't cook the beans in the chili.
* Chile pepper preparation: With a propane torch scorch the skin of each of the Chile peppers. The skin will turn black and blister. Burn the hell out of it. Allow to cool and remove and discard the membrane and seeds. Warning; don't put your fingers in your eyes after touching the chiles. I recommend plastic gloves to handle the chiles. Chop very finely and add to the pot. ENJOY!
*NOTE: You can substitute dried, crushed red pepper if you don’t want to mess around with the fresh peppers, or use both as I do. One tablespoon for medium heat.
I don't care what anybody (Texans) says. I say, "It ain't chili if it don’t got beans!"
A great recipe? I'll say......your hubby is righ,t and the addition of Jack Daniels is inspired (hic).
30 min? no freakin' way. Not cooked for a day, not fit to eat...
You'll find chili places in Texas that have signs on the wall stating: "We don't hold with tomatoes." True story.
I wouldn't give her the time of day much less my chili recipe.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.