So we're back to knockers again. Oh my. In the immortal word(s) of Kurt Cobain, nevermind.

For dinner I am going to be a bit more ambitious than usual and cook up a batch of Cincinnati chili. If you are not familiar with it, it is not chili as most understand the term. But it's great comfort food on a gray November day.


>Hey Dragan.
>I finally had the chance to try your recipe this past weekend.
>I used ground turkey rather then pork/beef. Other than that I followed your instructions.
>
>We ate it with a bowl of rice and some kim-chee. Very good.
>
>Thanks.
>
>
>
>>>Ditto for me. I'm kinda of an amateur chef.
>>
>>Um... I already emailed it to Tracy, but here goes:
>>
>>mixed ground meat 50-50 pork/beef 800-1000g
>>1 onion
>>potatos 1200g
>>pepper, salt
>>4 eggs
>>sour cream
>>
>>Fry the meat in a pan with the chopped onion, add salt & pepper.
>>Peel the potatos and slice them cca 3mm thick. Oil the pyrex pan. Lay one layer of potatos to cover the bottom. Spread a layer of meat etc to cover the potatos, then potatos to cover the meat. Some add two more layers, but my wife never does.
>>
>>Put it in the oven, covered with aluminum foil. When the potatos go soft, mix eggs and cream and a bit of salt, ground pepper and hot peppers if you like, pour over and bake without the foil until you like the color. Should have brown edges here and there.
>>
>>Usually pickles or sour cabbage go as a side salad, or fried peppers. It's a cultural thing - we can't imagine a salad as an entreé, it's always on the side.
>>
>>This is for about four persons, but there's usually leftovers. I like it cold as well, but it also reheats fine in the microwave.