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That was the one thing that won me praise and admiration all over Japan, from family and wait staff and friends, absolutely everywhere--that I was skilled in using "hashi" (chop sticks); people were amazed that a westerner could use them and do so with some skill and manners.
The Japanese hashi are different from chinese ones; pointed and apt to be lacquered or polished....some mecifully have a couple of ridges at the working end to help get some traction! LOL We even use the hashi to eat noodle soup.....but of course that means lots of slurping and drinking is acceptable!!!!
ours are inlaid and lacquered, very beautiful, we got them at our local asian store, the owner ordered them for us.. I wouldnt vouch for my own skills, but DD has read up on all the etiquette, the sushi chefs always comment on her manners, as well as the fact that she will eat anything they serve her without even asking what it is.
Okay, here is the recipe for Cincinnati chili! I got it from this food blog: Coconut & Lime
You can also buy a pre-mixed spice blend from Skyline Chili in the grocery store to save yourself time and money! We usually make it without the beans......
2 lb ground beef
28 oz can diced or crushed tomato in tomato juice
2 cloves garlic, minced
1 medium onion, chopped
1/2 cup water
2 tablespoon chili powder
1 1/2 tablespoons cocoa
1 1/2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon chipolte pepper
1/2 teaspoon cloves
1/2 teaspoon salt
To serve:
1 lb cooked spaghetti pasta (hot)
chopped onions
dark red kidney beans (heated through)
shredded cheddar
Directions: In a large skillet saute onion, garlic, ground beef, and chili powder until ground beef is slightly browned. Drain off any excess fat. Add all of the remaining ingredients. Reduce heat to the lowest setting and simmer, covered, for about 1 hour, stirring occasionally. Then remove the cover and simmer for an additional 1/2 hour or until most of the liquid is absorbed or evaporated but the mixture is still a little runny. Remove from heat. Arrange spaghetti on plates.
Now there are several ways to eat Cincinnati style chili:
3-way: Spaghetti topped with chili, covered with shredded cheddar cheese
4-way: Spaghetti topped with chili, then cheese, then onions
5-way: Spaghetti topped with beans, chili, cheese & onions
I have missed cincy chili since I moved away from there after high school; I did try to make it once or twice but wasnt satisfied with the results. I will give yours a try! Thank you.
PS I thnk that skyline chili package is regional....I havent seen it in New England or in California. (Most of the rest of the country think Cincinnati style chili and its spices are wierd. I love it!)
Lacey, would love to know how you make sweet and sour cabbage!
I can't remember if it was LaseyEx's recipe but here is one I copied from here just the other day. There may be more back a few pages!!
SWEET AND SOUR RED CABBAGE
1 head red cabbage diced
1 Onion diced
1/2 c lemon juice
1/2c brown sugar
2 apples cored and chopped
Mix cabbage, onions, lemon juice-add sugar and apples.
Bake 350 for 2-3 hrs.
Put a pan under as it can get messy.
Oh that sounds so good for a snowy day. I've been busy around the house today, catching up on housework that is overdue! So tonight we're having chili dogs and french fries. Guess I'd best get the chili going!! Looks like rain here!
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We even use the hashi to eat noodle soup.....but of course that means lots of slurping and drinking is acceptable!!!!
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