Cooking Recipes Forums - Texas Cooking Forum

Pizza dough

Elaine — Sat, 21 Nov 2009 14:35:31 GMT

In article

,
Poppy wrote:

You have tried it? Does it bake up crispy or chewy?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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Where kids can eat for free or cheap

Poppy — Thu, 19 Nov 2009 18:53:56 GMT

I found this on the childfree group. We know now where to stay away
from.

Did you know there was a Harry & David in the Austin Area?

Terry Whisenant — Tue, 17 Nov 2009 22:26:24 GMT

Terry WhiSPAMant wrote:
[]

Gee, thanks, Terry. I'm afraid I won't be able to make it, as I have
anything else to do that day. Come again, when you can't stay so long!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Re: What the hell happened to Tabasco sauce?

marmoseti — Sun, 15 Nov 2009 16:58:56 GMT

These days, I'm a big fan of the Jardine's hot sauces - the habanero Texas Kicker being my favorite. Definitely hotter than any Tabasco old or new, but I love habanero sauces that are heavy on the peppers and carrots go easy (relatively) on the vinegar. I like my hot sauce hot and sweet, as opposed to making whatever I'm eating taste fermented.

I hadn't thought about it in a long time, but I also have different memories of Tabasco in years past than the Tabasco I find nowadays as well... glad to hear I'm not the only one!

-marmoseti

On 02 Nov 2009 18:24 PM, Sqwertz wrote:

Ho Ho's ?

Mayumi — Wed, 04 Nov 2009 00:02:49 GMT

"Mayumi" wrote in message
news:42693b83-c78f-4a17-aa28-d867ad864721@d10g2000yqh.googlegroups.com...

just look in the kitchen, dudes.

they are ALL Mexicans.

What the hell happened to Tabasco sauce?

Donald Lewis — Tue, 03 Nov 2009 03:45:44 GMT

> On Mon, 2 Nov 2009 18:24:10 -0600, Sqwertz

That does sound like a good price--much better price than a bottle
with a cowboy hat on it from a Texas souvenir store (which I will buy
as gifts to bring overseas but have never tried). I haven't tried
Tropical Pepper Company either. Just out of curiousity Steve, do you
buy their Xtra Hot Habanero Sauce, the Xxtra Hot, the Xxxtra Hot, or
the Xxxxtra Hot? I wonder if the Xxxxtra Hot one has any problems
spontaneously combusting or melting the glass bottle down before you
get to try it.

test.bac@cha

benton — Sun, 01 Nov 2009 20:00:56 GMT

In article ,
benton wrote:

Cheers! ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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test

benton — Sun, 01 Nov 2009 16:31:23 GMT

In article <24idnQ2G7o1AKnDXnZ2dnUVZ_vWdnZ2d@giganews.com>,
benton wrote:

Never heard of austin.test?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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Shu Shu's?

Dwight Lassiter — Sat, 31 Oct 2009 22:05:45 GMT

On Oct 31, 5:22*pm, "ronchese" wrote:

FWIW I heard the Tien Hong people are now at TC Noodle House near
First Chinese BBQ. Not the same menu--Vietnamese dishes with a
TeoChew (ChaoZhou) spin.

Sprouts Sale

Omelet — Tue, 27 Oct 2009 02:38:34 GMT

In article <1vh13dy4s1lv2$.prn@sqwertz.com>,
Sqwertz wrote:

Yeah, kinda like peeling broccoli stems. I tend to be lazy about doing
that to Asparagus.

I currently have a load of Asparagus stems in the freezer. I like to
use them for stock but if I have enough of them, I'll pressure cook a
large load of them then run them thru the food mill. I get a nice
asparagus "mush" for less work for making cream of Asparagus soup.
Slice up some tender Asparagus, steam it and add it to that to finish.

I suspect Capers might work with that too.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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New Source for Curing Salt

Omelet — Mon, 26 Oct 2009 22:13:21 GMT

In article ,
Sqwertz wrote:

Sorry... :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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New Source for Curing Salt

JJ — Mon, 26 Oct 2009 17:18:00 GMT

JJ wrote:

Prague powder #1 is to be used for meats that require cooking before
eating: poultry, fish, hams, bacon, sausages that require later cooking,
etc.

Prague powder #2 is for use with dry-cured products, such as sausages that
do not require cooking before eating.

When using cure, it is very important to never exceed the recommended
amounts: This is 4 ounces of Prague Powder #1 in 100 pounds of meat (2.5
g/kg). Equivalently this is 2 teaspoons for 10 pounds of meat.

To 1 gallon of brine, add 3 Oz by weight of Instacure #1

Info from Rytek Kulta's book and from the 5 Lb. drum of Instacure #1 we
bought from them.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

New Source for Curing Salt

ceed — Mon, 26 Oct 2009 15:56:43 GMT

On Mon, 26 Oct 2009 10:17:17 -0500, Sqwertz
wrote:

I've been buying curing salt from Morton on-line. I'm not sure I want to
stop ordering from them since they also have my favorite breakfast sausage
seasoning (http://www.mortonsalt.com/products/f.../Meat_loaf.htm)
However if the Bolner salt is kept in stock around Austin it will be
great. I will look at my Round Rock Academy today.

--
//ceed