Sean Dennis wrote to Dave Drum <=-

During "rush hour" in SunnySoCal the freeway system often went from an
85 MPH disaster-in-waiting to a 20 MPH rolling roadblock. I founf it easier, quicker, and more convenient to take surface streets (which
had far less traffic) if beginning/ending a shift during one of the typical congested periods.

Same here. In Atlanta, it was faster to take surface roads than any of the interstates. Or I'd take an interstate to a particular road and leave.

Most of my experience with Hotlanta traffic comes from my trucking daze.
If you have a delivery in Atlanta then you can go right through. Other
wise you must take the ring road. If you take I-75 right through town
and you get stopped you'd best have a bill of lading for an Atlanta
customer. Or it will co$t you serious treasure to pay the fine(s). When
I went to visit my kid brother in Pensacola, FL we went right down the
middle and I was amazed at the time savings and lack of congestion.

Cincinatti has the same restriction on big trucks. But their ring road
isn't as jammed up - despite being a meeting point for 3 interstate
highways. (I-71 I-74 & I-75)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Queen of Chillis (Cincinnati-style)
Categories: Chilli, Stews, Beans, Chilies, Herbs
Yield: 4 Servings

3 lg Onions
1 lb Ground chuck
2 cl Garlic; minced
1 c Bbq sauce; I used K.C.
- Masterpiece
1 c Water
1 tb Chilli spice
1 ts Black pepper
1/2 oz Unsweetened chocolate;
- grated
1/2 ts Ground cumin
1/2 ts Turmeric
1/2 ts Allspice
1/2 ts Cinnamon
1/4 ts Ground cloves
1/4 ts Ground coriander
1/4 ts Ground cardamom
1 ts Salt
Tomato juice; as needed
9 oz Spaghetti; cooked, buttered
16 oz Can kidney beans; heated
8 oz Cheddar cheese; shredded
Diced onions
Oyster crackers (opt)

Chop 2 of the onions and set aside. Chop remaining onion
fine. Salt a large skillet. Turn heat to medium and add
meat, finely chopped onion, and garlic. Break up meat with
fork and cook until it is browned. Drain fat.

Add barbeque sauce and water. Bring to a boil. Add remaining
seasonings.

Cover and simmer over very low heat 30 minutes, stirring and
tasting occasionally, adding tomato juice if mixture is
getting too dry. Chilli is best when allowed to age
overnight in refrigerator and reheated.

To construct the plate of 5-way chilli, layer spaghetti on a
plate (a small oval plate is traditional), top it with hot
chilli, then with a sparse layer of beans, then chopped
onions. Pat on plenty of cheese while chilli is still hot
and serve immediately, with oyster crackers on the side.

Serves 4.

Recipe By: Kate Connally

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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