farmerman
 
  1  
Reply Sun 1 Feb, 2004 08:00 am
whhhyyyy yoouuu! Roger, were you one of the Tejas dudes that was giving ,e advice on mesquite on abuzz about year and a half ago?


I tasted some cold this aM, tastes good so hot it oughta be great.
We watched OPEN RANGE last night . a WESTERN WITH Robert Duvall and Kevin Costner. It was pretty good except for the really bad cliches, Like "Lets rustle up some grub" When costner said that , Duvall looked like he was gonna bust out laughing.
0 Replies
 
ehBeth
 
  1  
Reply Sun 1 Feb, 2004 09:12 am
Hmmmmmmm, if i start driving now ...
0 Replies
 
farmerman
 
  1  
Reply Sun 1 Feb, 2004 09:27 am
you people can all have a virtual bowl with sopaipillas with honey.

I was just diving for the scotch bonnet peppers, lost em. oh woe. Ill have to search every ladle full, or somebodys gonna be in intensive care
0 Replies
 
ehBeth
 
  1  
Reply Sun 1 Feb, 2004 09:38 am
http://www.pastrywiz.com/dailyrecipes/images/466.jpg
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farmerman
 
  1  
Reply Sun 1 Feb, 2004 10:17 am
I love making sops, I use the triangle shape and , although Ive tried the sugar, we like honey or powdered sugar. they are very similar to our pa Dutch fastnachts except they puff up so nicely.
your picture , ehbeth, looks like sops with brown sugar ? is that your pic or someone elses?
0 Replies
 
ehBeth
 
  1  
Reply Sun 1 Feb, 2004 10:35 am
that's the result of a google image search, farmerman. they were the first ones i found that were (to me) the right shape. i was just looking at the recipe - definitely do-able!

I hope today's meal works out well - it sounds like you've got matters well in hand (you did find the peppers in the chili, didn't you?).
0 Replies
 
littlek
 
  1  
Reply Sun 1 Feb, 2004 10:41 am
I love sopapillas! Mash the honey with some butter - yum! Making any corn bread?
0 Replies
 
ehBeth
 
  1  
Reply Sun 1 Feb, 2004 10:44 am
Wahhhhhhh, honey butter. There's some wonderful honey butter in a tub that we got when we were in Wisconsin (and I found it in Ohio too) that I can't find here. Apple and Cherry butter are just not the same as honey butter.
0 Replies
 
dyslexia
 
  1  
Reply Sun 1 Feb, 2004 10:52 am
chile ALWAYS starts with HATCH's chiles
http://www.fiery-foods.com/images/hatch2k_sign.jpg
0 Replies
 
littlek
 
  1  
Reply Sun 1 Feb, 2004 10:53 am
I can smell them roasting, sigh.
0 Replies
 
farmerman
 
  1  
Reply Sun 1 Feb, 2004 11:28 am
did not yet find the little peppers.

I guess some cornbread would be good too. Im making some creesy greens as a traditional side. (Its a spring "groundhog day green).
Ive been doin all the prep cause Mrs f is getting over the flu from 2 weeks ago, and shes still a little weak. so, of course, she sets this up as an alternatrive-to-the-super -bowl, the Supper bowl. Then she goes and gets sick .
0 Replies
 
Montana
 
  1  
Reply Sun 1 Feb, 2004 06:19 pm
Tomato Paste. I never make a chili or spaghetti sauce without tomato paste. I would think it would be on the watery side without the paste.
0 Replies
 
ossobuco
 
  1  
Reply Sun 1 Feb, 2004 06:23 pm
Aacck, I never add tomato paste to anything ever ever. I can taste it a mile away. Canned tomato paste, that is.. Montana, do you make your own?
0 Replies
 
Montana
 
  1  
Reply Sun 1 Feb, 2004 06:55 pm
Don't make my own yet, but it's something I have to look into.
0 Replies
 
PDiddie
 
  1  
Reply Mon 2 Feb, 2004 12:05 pm
How did it go, Farm?

We had a little chili at my friends' (very simple; ground beef, kidney beans, the afore-mentioned Ro-Tel tomatoes, a little onion and garlic, a packet of French's Chili-O) but the hit was the tortilla soup. Some grilled chicken was the magic ingredient.

So busy eatin' I missed Janet's titty.
0 Replies
 
 

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