quote:

Originally posted by Ort. Carlton.

Michael,
Any secrets for dealing with the after-effects that you’d care to share? Even my cast-iron digestive system would be squeaking like a Knight In Rusty Armour (nifty 1968 45 by Peter & Gordon: I have it)after THAT much chili. Mercy/merci.
Mine Is Less Rumblesome, Even After A Barbecue Eating Weekend, Ort. Carlton in Athens, Georgia.

Well, Ort., to be honest, I did not enjoy a FULL SERVING of any one of the chilis, not even the best of them. In fact there were a couple that I and my fellow judges were happy to simply put on the tongue, but not swallow, like wine tasters sometimes do. Also, remember that we’re in New England, where even the hottest chili tends to be what a Tex Mex or New Mex cook would consider barely two-alarm. Still, I did eat more than a fair share. Oddly enough, when the chili tasting was over I found myself craving hamburgers. Plain, cheap, skinny hamburgers of the sort you get from a street cart. Three of those and a couple of Pepsis were just what the doctor ordered.

20 chilis + 3 judges = happy tastebuds. The Mark Twain Library Chili Cook-Off, part of the 75th anniversary celebration of the Georgetown (Connecticut) Volunteer Fire Department is over. The entries varied from classic four-alarm Texas-style to meatless and mild. The one chosen by myself and fellow judges Melanie Barnard of Bon Appetit magazine and Pat Grandjean of Connecticut magazine as the best was made by our own local pub/eatery, the Georgetown Saloon. Full review of that place to follow! "The People’s Choice" award went to chili made by The Olive Market– reviewed here at http://www.roadfood.com/Reviews/Overview.aspx?RefID=524