I have to say this at the beginning: I really don’t like basketball. I’m a computer geek, have been since 1976, a hardware geek since 1983, and a food geek since I last saw my 34-inch waist in 1989. I’d go to basketball games to watch my daughter and her team cheer when she was in high school, but the last time I saw a basketball game myself George “Meadowlark” Lemon had probably just turned 40. (He was born in 1932, so you get the idea.) It started as an embarrassing moment at Flint’s former IMA Auditorium. Meadow was yelling things at the crowd, and suddenly dad harassed the man right back just as loudly. I was shocked when the Clown Prince got right into it, and he and dad were yelling back-and-forth off-and-on for the remainder of the game. I haven’t had that much fun at a basketball game since.
Flint Coney Sauce made with Marty’s spice mix and techniques is on the left. The sauce on the right is Angelo’s Original Sauce. At first glance there’s a serious difference in color. Having made Flint Coney Sauce with heart and kidney included, and having tasted the Angelo’s sauce this afternoon, I can unequivocally state the color diffence is because most people using Marty’s spice mix will use only ground beef like I did this afternoon, while the Angelo’s sauce obviously contains the same organ meats I used in an earlier recipe. In those earlier experiments I found this same color difference.
In the above image it’s easy to see the textures of the two sauces are almost the same. Marty’s trick of adding water and mixing to milkshake consistency is, as I said, quite accurate.