People continue to send in reminscinces of Bob's Chili Parlor and I'll share a couple of them here.

One is from Jackie Orth of Bayview, Idaho, who remembers that Friday nights as a teenager consisted of going to the Hi Nite in the Odd Fellows Hall (now CenterStage) on West First, and then finishing out the night by eating chili at Bob's, "the most wonderful chili in the world."

The other is from Barbara Nobles, the daughter-in-law of longtime owner Harry Nobles. She sent in a couple of handwritten recipes, which she asked me not to post. As she noted, it wouldn't do that much good to post them anyway since "all of the fresh meat, spices, etc., can't be found today."

I will say that one of the main ingredients was suet. Another was catsup. The "spices" are not specified. It is somewhat similar, but not identical to, the bulk recipe posted earlier.

The tamale recipe is almost as baffling. For those who want an idea of what a Bob's tamale tasted like, Barbara suggests Garibaldi's Tamales, a commercial variety, out of Hayward, Cal.

She said the family thinks they are "somewhat close to the Bob's recipe." Bob's tamales were, however, never frozen and were "inner-wrapped with corn husks (the old style)."