My friends suggested Slim’s Last Chance Chili Shack at Georgetown for lunch.
I did not know about this place at all!
The menu was simple: 4 kinds of chilis, with burgers, wings and hot dogs.
Since it was a chili shack, I must try their chili!
I had the Chili verde, which had New Mexico green chili, tomatillos and slow simmered pork, and it was excellent!
It was quite spicy hot; with tartness from tomatillos and likely smoky flavor from the pork.
The pork itself was a little dry in texture but flavor was great.
We could opt to have cornbread or mac n’ cheese served under the chili.
I had the cornbread on the side, mostly I did not want my cornbread to be completely soggy, and I also wanted to taste the cornbread on its own.
Cornbread was sweet, and I could taste the flour and the cornmeal in it.
I would prefer the cornbread to be fluffier.
My friend had the Texas Red, Which was made with ground beef.
It was tasty but a tad greasier, possibly from the jalapenos mac n’ cheese at the bottom of the chili.
The mac n’ cheese was cooked al dente and very tasty.
The chili itself was a little mealy, I was not sure if I liked that.
My other friend had the brisket chili with slow roast brisket, ground beef, fire roasted tomato and beans, which was excellent.
The chili shack was a fantastic idea to me especially for our area — nice warm delicious bowls of chili for the many rainy days to come.
The Mushroom Hunters by Langdon Cook
The Mushroom Hunters was a fascinating book!
It revealed a world that was very foreign and previously unknown to me — this subculture of mushroom pickers and their universe.
Most of the stories happened in our backyard in Washington — near Mount Rainier, near the Washington coast.
The author was a mushroom enthusiast.
He participated in recreational mushroom picking contests and eventually were allowed to follow a few commercial mushroom pickers.
The people that he met were very colorful with interesting characters – many SE Asian refugees and people whom I perceived from the words as both tree huggers and gun-packing red neck at the same time.
Locations of mushroom picking spots were contentious in legality, secretive and possibly dangerous.
The author followed the seasons of mushrooms: chanterelles, matsutake, morels, black trumpet to name a few.
All along there were tidbits of information – such as lobster mushroom were actually 2 kinds of mushrooms living harmoniously together, and rare kinds of morels that was not even recognized yet and was bigger than a human hand.
A good portion of the book was dedicated to authors’ adventure with a mushroom buyer.
He talked about mushroom grading and the competitive nature of the business.
There was a section on truffle farming conference and the difference between American and European truffles.
This book was eye-opening, and l had so much more appreciation for the wild mushrooms we consumed!