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Just a reminder that the annual chili cook-off will take place this Sunday at Bolongo Bay. Cooks get there early in the morning to set up their booths and start cooking, and the chili tasting starts around noontime. It's a fabulous party for a bunch of most worthy charitable organizations - the place to see everyone, taste all sorts of chili and hear some great live music! Don't miss it! Cheers!
All I can say, is if they announce a "Spotted Dick Cook-off", they won't need to hire
security guards to keep all the guys wearing rain coats out.
I had an Aunt that used to make this. Isn't the sauce a brandy or whiskey sauce? She used to call it hard sauce. But I don't remember her calling the Christmas pudding "spotted dick". Where did that term come from?
Spotted dick with hard sauce. Ruh roh! I remember it being delicious!!!
EL, Christmas pudding is not spotted dick. I only mentioned Christmas Pudding because quite frankly a good Christmas Pudding is made with suet.
Who the hell uses suet anymore other then the English????? STT????
... and my Aunt made it with suet! Go figure.
Oh for crying out loud, I thought I was done with this.
Hard sauce is brandy butter which is served with Christmas Pudding. You beat together butter and sugar and then beat in lots of brandy.
Custard is basically egg yolks, milk, flour and vanilla.
Suet is an essential for a traditional English Christmas Pudding or any kind of a steamed pudding. You can buy it packaged in England nowadays. It's basically the finely ground fat from meat but without any meat. Think that sounds simple?
The first time I asked George (now the butcher at Plaza Xtra on STT but I knew him from years before) if he could package me up some suet, he said no problem. But it turned out like ground fat with some ground beef in it. Not good.
I was all apologetic. "GEORGE! Thank you so much but I can't use this!"
George was, to say the least, disgruntled because he really wanted to help me out and explained that in order to make the real suet I wanted, "the machine has to be totally clean and we can't do that because we clean it at the end of the night..." followed by grumble grumble grumble...
When I next went in, George presented me with a huge bag of real untainted suet at no charge. For the next three years I gave George some REAL Christmas Pud and brandy butter as a thank you. The last few years I got lazy and ordered pretty good Christmas Puddings from Florida.
But enough! How this segued off from the chili cook-off on Sunday is rather beyond me, Cheers!
Aussie, how will we know thee?
Greetings Ms411
Let's see...on her last visit, my mom bought a T-shirt for me on Virgin Gorda. All it says on it is "Little Dix". LOL...I don't wear that one very often 😀
If it's sunny, I'll probably be wearing a fishing cap with Shimano printed on the front of it. If it's shady and the chili is hot, look for someone with beads of sweat on top of their head every time they take a taste. I was always teased for being the house "tender mouth." 🙂
I hope STTRes will be cooking under a banner I'll recognize. If you see me, please say hello! I'll probably be by myself and I can be a bit shy at times when it comes to introducing myself.
How will I recognize you and the others?
Oh, BTW, my name is Jeff. I look forward to meeting you!
You won't be able to miss the booth adorned with loads of toads!
The chili cook-off appeared to be a great success. Lotsa people there. STTRes makes a mean pot of chili. You couldn't even taste the suet in it. 😀
No empty praise here. It really was competitive class chili. Well done, STTRes!
