The only extensive use I have ever seen made of the [buffalo] meat was by the Mexicans, who used to come across the “Llano Estacado,” or “Staked Plains,” in large parties every Winter, for the purpose of hunting. Their method of preserving the meat is to cut it into long strings, or immense flakes, and after carefully removing every particle of …
Chili Colorado, 1891
By A. L. Salisbury COMMERCE brings to cosmopolitan centres of demand sundry commodities, familiar and almost essential to the dietary of many persons, yet little used, or even known beyond certain limitations. Such a class of merchandise includes a noted condiment that, as a favorite and valuable item in the culinary economy of several southern countries, is especially prized. This …
Drying, Smoking, Powders, and Spice Blends
By Dave DeWitt and Paul W. Bosland Drying is the oldest and most common way to preserve pepper pods and works well for most peppers—except for the very meaty ones such as jalapeños, which are smoke-dried and called chipotles (see below). To dry peppers, select those that have reached their mature colors, or are just starting to turn. If they …
The Naked Truth: A Chili Cookoff at the Famous Chicken Ranch Brothel
As Witnessed by Burro Bob Wiseman The shiny-varnished placard proudly proclaimed WELCOME. Swinging from the sign, on polished brass chains, was a huge white eggshell with a pair of shapely legs, sporting exotic red stiletto heels. WELCOME to what? This was not an Arkansas chicken farm but there were some nice – ahem – tender chicks at the edge of …
The GREAT Chili con Carne Project: Bibliography
Bibliography Back to The Great Chili con Carne Project Index Associated Press. “State Accepts Chile Challenge,” Las Cruces Sun-News, Mar. 12, 1993, A-1. “Chile or Chili?” Albuquerque Tribune, June 14, 1985. Baldwin, Pat. “Texans All Hot Over Illinois’ ‘Chilli’-State Claim.” The Dallas Morning News, Nov. 2, 1993, 8D. Bianco, Marie. “Chile Cultists Keep Contests on the Front Burner.” Albuquerque …