Subject: Re: Couple questions and a comment!
Date: 11/2/2018 12:07 PM
On 11/2/2018 3:00 AM, kirstin wrote:
Hi Uncle Phaedrus-
A while back you posted a review of a restaurant you dined and believe me, reading about
someone else's dinner is not exactly a gripping read, but yours was soooo interesting.
I mean it! I wish you posted more of those. If I remember correctly I think the main dish
was duck? I think it was French food. You don't post anything about you, I checked your
FAQ and nothing about why or how you got started on this site.
Are we allowed more than one question per query? ??
OK, my first is: What is it that gives Wolf Brand Chili its signature flavor? It has some
undertone to it, that I can't place. No other canned chili has it. It almost makes me think
of curry but I could be wrong.
Second question: do you cook, and if so, how good a cook would you consider yourself? What
are your hobbies?
I could not find a post on my site in which I reviewed a restaurant where I had eaten duck.
The only post that I could find in which I described duck that I had eaten personally was
one in which I described duck that was stuffed with wild rice and smoked at a hunting lodge
in Arkansas. See "My Bill of Fare": My Bill of Fare
I'm a bit mystified that you say there is nothing in my FAQ about how the site got started,
because the very first line of the FAQ directs you to a "Timeline" of how the site began:
I have no idea of a particular ingredient that gives Wolf Brand chili its unique taste.
The actual recipe does not appear to be available, and the ingredients listed on the can
are a great deal less than helpful in this respect:
meat ingredients (beef, pork), water, tomato puree (water, tomato paste), rolled oats,
textured vegetable protein (soy flour and caramel color), chili pepper, contains less than
2% of the following: salt, sugar, spices, garlic powder, soy lecithin, caramel color,
In December of 1991, the Dallas Times Herald published a copycat recipe for Wolf Brand chili
that's probably the closest one available to the real recipe.
You might be able to figure out the secret ingredient by comparing that recipe to other
I cook very little, Kirsten. I suppose that I have learned a great deal about cooking in
the almost 20 years that I have been doing this site, but the joy for me is in searching
for the recipes and the answers, not in actual cooking.