MONDAY - Sept 28, 2009

NEW YORK STATE

Well, it's 2 weeks away from the 2009 World Championships in Charleston, and we have some names to add to the list of winners. The last cookoff for the Northeast is over and done. And it went out with a bang! The New York State Chili Cookoff had a new home this year and we hope it is a permanent one. The Arlington Street Festival sponsored by the Arlington BID and Vassar College has had a crockpot chili cookoff in past years. Having the New York State cookoff this year was a huge success. The spectators came by the hundreds and everyone enjoyed the sights and sounds of the very eclectic neighborhood. There were 2 stages, lots of food vendors, all sorts of businesses, rides and games for the kids, and then all the chili tasting. The judges, such as the president of Vassar College, the Chief of Police, as well as one of NY's Assemblymen, loved being a part of picking the chili, verde and salsa to represent NY in the World Championships. We had quite a few cooks who were chasing that last spot. Some went home happy, and all too many went home disappointed. We wish there could have been more winners, but all the Northeast cooks are winners in our eyes.

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Best Booth:

Bruce Harm, Texas Hand Pandlin

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People's Choice:

John Cox and the Arlington Professional Firefighters

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Salsa:

3^rd – Raymond Clementz, NY

2^nd – Tracey Navaroli, MA

1^st – Bob Myers, NY

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Chili Verde:

3^rd – tie, not broken- Marc Frechette (CT) and Mike Kropp (NH)

2^nd – Bob Myers, NY

1^st – Mary Alice Kropp, NH

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Red Chili:

4^th – tie, not broken- Raymond Barry (NY) and Judi Omerza (PA)

3^rd – Christine Johnson, PA

2^nd – Kurt Leitner, NJ

1^st – Rich Omerza, PA

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Congrats to all the winners. We will see you at the Worlds!

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ADDITIONAL COOKS Respond to Jerry Buma

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I am unsure where Jerry is cooking chili…..he must only be referring to the way cooks in the Northeast (ie: north and east of NYC) cook chili. And, oh, by the way, Charleston is about 500 miles from the coastal areas of the eastern US.

By David A Lorenz

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Back in August, I cooked next to Jerry at MA State, which he won, by the way. Fact is, he did leave out the mention of the six-year old Mendacino balsamic vinegar he used. Also, he neglected to tell you about the 2 tablespoons of Miracle Whip he added 5 minutes before turn-in, to smooth things out. So, don't believe everything he tells you.
Word to the wise..

By JOSEPH HARVEY

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WE HAVE NOW HEARD FROM ALL PARTS OF THE USA REGARDING JERRY BUMAS "Spoof" HELPFUL HINTS TO COOK CHILI ON THE EAST COAST.

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IT'S TIME TO END THE FUN STUFF AND COOK CHILI.

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ALL OF THE CONTESTS HAVE BEEN HELD AND THOSE THAT ARE QUALIFIED THIS YEAR ARE FINLAIZING PLANS TO MEET IN CHARLESTON, WV. FOR WCCC 2009

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GOOD LUCK TO ALL !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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WCCC 2009

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Just a friendly reminder for those who will be cooking in the World's Champion Chili Cookoff that you need to use a Coleman type propane stove. Please do not try to use a white gas stove as this drives the fire marshal crazy! In other words the type of stove that uses the screw on propane bottles. We will have propane for those types of stove on sale all three days at $3 a bottle, this includes tax. Exact amount appreciate.

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Good luck and good chili cooking.

Capt. Jim Maehl

ICS Site Coordinator

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Sweet Old Bob (Fuess)

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Update on Bob's condition.

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Right now he is on the kidney dialysis machine. He is too ill to move so they brought the machine into his room. He was also due for a Cat-scan today but again, he is too ill to move. He is also on a ventilator because he stopped breathing sometime on Friday. Dianne says he is on total life support. Not good . . .

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Because she has been so busy driving back and forth, being at his side, talking with a ton of doctors and advocating for him, she has had little time to communicate his condition to people that she knows care about him.

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This is what I know: last Friday 9/18 she was looking forward to taking him home and just waiting for the doctor's ok. BUT on that same day he started throwing up and couldn't stop. By evening the doctors called her back to the hospital and told her he needed surgery on his colon to remove an obstruction or he would die. She said she heard herself stutter the ok and they took him into surgery. The obstruction was scar tissue from his colon-cancer surgery years ago. They kept him in an induced sleep for several days. Dianne said he was really going to be "pissed" when he woke up and found out he was going to have to recover from 2 surgeries.

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I figured all was well and pictured them at home going through all the unsettling issues of recovery. Not so, he got sicker and sicker.

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Friday he went back on the ventilator, was in "worse" condition Friday night. He was awake Saturday enough for Dianne to tell him what hospital he was in and about the second surgery. Yesterday he also developed a 103 degree temp. Yep . . . along with everything else he has an infection.

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I had offered her our guest room when I first found out he was in Anaheim and she was having to drive the distance, BUT she kept thinking any day he would be going home. She's getting worn out and is finally going to take us up on our offer. Shell be here tonight. Please feel free to call her here 949-515-0562. She need lots of encouragement and if you're in the neighborhood . . . lots of hugs.

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Bob's life is in God's hands. He knows what's going on with Bob. We can only pray for God's will in all of this and also that Sweet Old Bob (S.O.B.) has no pain.

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Take care of yourselves and my love to you, Linda

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Terry & Linda Parker

parkermgmt@earthlink.net

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All Things Chili

Howdy to all our Chiliheads:

Well, the ICS World Championships are less than 2-weeks away. Are you ready?

If you were planning on buying chili fixin's from me at the Championship you are just whistling Dixie. I won't be anywhere near the Mason-Dixon Line this year. In fact, I won't even be at the competition.

Yup, AllThingsChili.com WILL NOT BE IN WEST "BY-GAWD" VIRGINIA. I am going to be stuck out here in the hot and dry Eastern Mojave Desert - Las Vegas - with busloads of Oriental tourists who smell like kim che or soy sauce (just kidding).

The time for me to process your orders and get them to you is getting mighty tight. For instance, those chili cooks out here in the Far West, who are cooking in the "Last Chance" event on Friday, October 9, must scoot their orders here no later than this next Thursday, October 1. And should allow at least 5 to 6 days for processing and delivery. Our shipping method is via USPS Priority Mail which, under most conditions, takes 2-3 days to travel but sometimes it takes longer - their guarantee sucks. So, you better PLAN AHEAD and scoot your orders in muy pronto, amigos and amigas. My shipping schedule is getting tighter than a Scotsman on vacation.

Dodgin' rattlers along the Old Spanish Trail,

Bob "Burro Bob" Wiseman

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WE NOW HAVE 48 HAT TRICK WINNERS - A New Record

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