On 11/4/2017 11:58 AM, Cheri wrote:
> "Gary" > wrote in message ...
>
>> LOL! I love you too, Greggy poo.* :-D
>> This is why people don't post pics here. I don't care though.
>
>
> At least you posted it, good job on that.
>
> Cheri

Lol, and for him a bit of a chore with old equipment and dialup too.

On 11/4/2017 12:07 PM, dsi1 wrote:
> On Saturday, November 4, 2017 at 5:56:10 AM UTC-10, Casa de los peregrinos wrote:
>>
>>
>> I am going to have to agree here.
>>
>>
>> That's hungry as a dog food.
>
> I'm going to cook up some pork chorizo. It's kind of disgusting process. I'll stick some potatoes in there as you suggested. Thanks.
>
> https://www.youtube.com/watch?v=YyHwGQRZKfE
>

I think some not too soft potato cubes will make a really good contrast
to all that loose chorizo.

Ya kind of have to think of it as a wet flavorant.

On 11/4/2017 12:07 PM, dsi1 wrote:
> On Saturday, November 4, 2017 at 5:56:10 AM UTC-10, Casa de los peregrinos wrote:
>>
>>
>> I am going to have to agree here.
>>
>>
>> That's hungry as a dog food.
>
> I'm going to cook up some pork chorizo. It's kind of disgusting process. I'll stick some potatoes in there as you suggested. Thanks.
>
> https://www.youtube.com/watch?v=YyHwGQRZKfE
>

Btw, the hard Spanish style chorizo is well worth finding:

https://www.youtube.com/watch?v=Nx6XIP_GAmU

Even here though it can be tough to locate.

On Sat, 04 Nov 2017 10:19:19 -0500, Gary > wrote:

>dsi1 wrote:
>>
>> Rice flour is pretty sticky stuff. We use it to make mochi which is kind of important to have during family celebrations.
>
>Rice flour sucks imo. Used it once to make tempura batter
>and.....fail.

That's like pouring vinegar in your gas tank and saying that vinegar
sucks because your car won't start.

On Saturday, November 4, 2017 at 9:43:47 AM UTC-5, Gary wrote:
>
> This pic is mainly to look at the fries...russet potatos
> microwaved until almost done, then cut into wedges and
> deep fried until golden and crispy. S&P after cooked.
> Just as tasty as any commercial fries without all
> the nonsense additions.
>
> http://www.hostpic.org/images/1711042007530096.jpg
>
>
I know you said to focus on the fries but I just never could
understand ketchup on a burger. Ketchup is one of those
condiments that, to me, is overpowering on just about anything
it's served with. We won't even discuss how sloppy it makes
a burger.

Ketchup on fries and all I taste is ketchup; no potato taste
at all. It's like the fries are there just to transport that
stuff to your mouth.

On 11/4/2017 1:29 PM, wrote:
> On Saturday, November 4, 2017 at 9:43:47 AM UTC-5, Gary wrote:
>>
>> This pic is mainly to look at the fries...russet potatos
>> microwaved until almost done, then cut into wedges and
>> deep fried until golden and crispy. S&P after cooked.
>> Just as tasty as any commercial fries without all
>> the nonsense additions.
>>
>> http://www.hostpic.org/images/1711042007530096.jpg
>>
>>
> I know you said to focus on the fries but I just never could
> understand ketchup on a burger. Ketchup is one of those
> condiments that, to me, is overpowering on just about anything
> it's served with. We won't even discuss how sloppy it makes
> a burger.

Agreed.

It is in a word- profane amongst condiments.

> Ketchup on fries and all I taste is ketchup; no potato taste
> at all. It's like the fries are there just to transport that
> stuff to your mouth.

Mayo mixes are somewhat less overpowering, depending...

On Sat, 04 Nov 2017 10:44:44 -0500, Gary > wrote:

>Bruce wrote:
>>
>> Corn Masa (Water, Nixtamalized Corn Flour [Corn Treated with
>> Limewater], Processed Pork Lard, Red Salsa [Water, Red Pepper,
>> Guajillo Pepper, Garlic, Oregano, Cumin, Black Pepper, Clove],
>> Processed Beef Tallow, Vegetable Shortening [Partially Hydrogenated
>> Cottonseed Oil], Salt, Pork Flavor [Lactose, Salt, Dehydrated Chicken
>> Broth (Chicken Broth, Salt, Gelatin), Hydrolyzed Pork Stock, Autolyzed
>> Yeast Extract, Dextrose, Disodium Isonate and Guanylate, Chicken
>> Flavor (Including Autolyzed Yeast Extract, Chicken Fat), and Less than
>> 2% Silicon Dioxide], Potassium Sorbate). Pork Filling (Cooked Pork
>> Meat, Processed Pork Lard, Red Salsa [Water, Red Pepper, Guajillo
>> Pepper, Garlic, Oregano, Cumin, Black Pepper, Clove]. Pork Broth,
>> Water, Isolated Soy Protein, Salt)
>>
>> I can't believe people are even allowed to sell this as food.
>
>Bruce -
>To be honest, the above list is a good example of "WTF?"
>
>I've always wondered just HOW IN THE HELL did they
>come up with all the weird ingredients? Not just the tamales but
>with so many commercial foods. I can understand the need for
>some preservatives, etc for food to be shipped out but not
>all of this nonsense.

I agree. If they can't even make it taste ok without pulling out every
chemical under the sun, why does the product even exist? Why do people
buy it?

>If gramma has a killer homemade spaghetti sauce then relatives
>convince her to market it, what arrives on the grocery
>shelves will be far different from what gramma made.
>
>Case in point: French fries. I like fries...from the grocery
>stores or from McDonald's, etc. I'll buy them occasionally.
>
>However, I can make very tasty fries at home too and they
>taste just as good or better using only potatoes, cooking
>oil (canola) and S&P. No odd chemical additions and I don't
>have to mash them, add ingredients, then form back into
>french fry shape. Again....WTH?

Yes, awful.

>Here's a pic of a hamburger and fries that I made a
>couple of weeks ago. Lousy pic especially of the burger.
>Underneath that meat was also mustard, onions and a
>slice of tomato.
>
>The pattie was mystery meat, Sheldon.
>
>This pic is mainly to look at the fries...russet potatos
>microwaved until almost done, then cut into wedges and
>deep fried until golden and crispy. S&P after cooked.
>Just as tasty as any commercial fries without all
>the nonsense additions.
>
>http://www.hostpic.org/images/1711042007530096.jpg

I'd much rather eat those fries than a prefab science project.

On 11/4/2017 1:45 PM, Bruce wrote:
>> http://www.hostpic.org/images/1711042007530096.jpg
> I'd much rather eat those fries than a prefab science project.

Big 'ol SUCKUP!

On Sat, 4 Nov 2017 20:20:48 GMT, "l not -l" > wrote:

>
>On 4-Nov-2017, "
> wrote:
>
>> Ketchup on fries and all I taste is ketchup; no potato taste
>> at all. It's like the fries are there just to transport that
>> stuff to your mouth.
>Some places, the best thing you can say about their fries is
>"they're a great ketchup delivery system". Restaurants that
>serve fries I think have great potato taste, I eat the fries sans
>ketchup.

Fries are supposed to be eaten with mayo. Ask the Belgian inventors.
Ketchup on fries is an Anglo abomination.

On Saturday, November 4, 2017 at 9:14:29 AM UTC-10, Casa de los peregrinos wrote:
>
> Yeah that's one I haven't tried yet either.
>
> But it works great with KFC, that additional granularity makes a good
> fit with a super crispy fry texture.
>
> And for Bahn Mi bread:
>
> http://www.riceandwheat.com/2008/10/...ade-baguettes/
>
> Vietnamese mini-baguettes:
> 1 cup rice flour
> ¾ cup all-purpose flour
> 2 tsp baking powder
> 2 cups lukewarm water
> 1 Tbsp active dry yeast
> 1½ tsp sugar
> 1½ tsp salt
> ~4 cups all-purpose flour

I've never heard of making bread with rice flour. That's goofy as hell! Maybe I'll try it one day. Thanks!

On Saturday, November 4, 2017 at 9:21:05 AM UTC-10, Casa de los peregrinos wrote:
>
> I think some not too soft potato cubes will make a really good contrast
> to all that loose chorizo.
>
> Ya kind of have to think of it as a wet flavorant.

I cooked up the pork chorizo this morning. It went well. It didn't all liquify like the beef chorizo did. I'm not sure if it was because of the cooking technique or the ingredients of the sausage. Anyway, I added some garlic, dehydrated onions, a can of sliced potatoes, and salt and pepper. Next time I'll add some cumin. You are right about chorizo being mostly about flavoring. I was very pleased with the result. If I had a restaurant, I'd definitely serve this and price it around $6.00. With a large tortilla, the cost to make would be around $1.20 each. I was able to make 4 of these tasty wraps. Quick, cheap, and tasty. What's not to like?

https://www.amazon.com/photos/share/...jgrlnPIAB4KqvE

On Saturday, November 4, 2017 at 9:23:20 AM UTC-10, Casa de los peregrinos wrote:
> On 11/4/2017 12:07 PM, dsi1 wrote:
> > On Saturday, November 4, 2017 at 5:56:10 AM UTC-10, Casa de los peregrinos wrote:
> >>
> >>
> >> I am going to have to agree here.
> >>
> >>
> >> That's hungry as a dog food.
> >
> > I'm going to cook up some pork chorizo. It's kind of disgusting process.. I'll stick some potatoes in there as you suggested. Thanks.
> >
> > https://www.youtube.com/watch?v=YyHwGQRZKfE
> >
>
> Btw, the hard Spanish style chorizo is well worth finding:
>
> https://www.youtube.com/watch?v=Nx6XIP_GAmU
>
> Even here though it can be tough to locate.

We have a similar sausage over here - linguica. "Linguica" is what the rest of the world calls it. We call it Portuguese sausage. It's similar to Spanish chorizo except it doesn't have smoked paprika. People eat so much Portuguese sausage here that McDonald's sells it for breakfast.

http://tastyislandhawaii.com/2013/02...land-vs-local/

dsi1 wrote in rec.food.cooking:

> On Saturday, November 4, 2017 at 9:21:05 AM UTC-10, Casa de los
> peregrinos wrote:
> >
> > I think some not too soft potato cubes will make a really good
> > contrast to all that loose chorizo.
> >
> > Ya kind of have to think of it as a wet flavorant.
>
> I cooked up the pork chorizo this morning. It went well. It didn't
> all liquify like the beef chorizo did. I'm not sure if it was because
> of the cooking technique or the ingredients of the sausage. Anyway, I
> added some garlic, dehydrated onions, a can of sliced potatoes, and
> salt and pepper. Next time I'll add some cumin. You are right about
> chorizo being mostly about flavoring. I was very pleased with the
> result. If I had a restaurant, I'd definitely serve this and price it
> around $6.00. With a large tortilla, the cost to make would be around
> $1.20 each. I was able to make 4 of these tasty wraps. Quick, cheap,
> and tasty. What's not to like?
>
> https://www.amazon.com/photos/share/...OnqVt21yajgrln
> PIAB4KqvE

Looks good and oddly, one of the few recipes where canned potatoes may
be not only acceptable, but optimal.

Consider the following colorful addtions in small amounts, not for
flavor so much as for eye appeal: red/purple onion in small dice, red
bell pepper

--

On Saturday, November 4, 2017 at 12:36:33 PM UTC-10, cshenk wrote:
>
> Looks good and oddly, one of the few recipes where canned potatoes may
> be not only acceptable, but optimal.
>
> Consider the following colorful addtions in small amounts, not for
> flavor so much as for eye appeal: red/purple onion in small dice, red
> bell pepper
>
> --

I enjoyed breakfast. Your idea is good and sound. I'll use it when I open a restaurant.

dsi1 wrote in rec.food.cooking:

> On Saturday, November 4, 2017 at 9:23:20 AM UTC-10, Casa de los
> peregrinos wrote:
> > On 11/4/2017 12:07 PM, dsi1 wrote:
> > > On Saturday, November 4, 2017 at 5:56:10 AM UTC-10, Casa de los
> > > peregrinos wrote:
> > > >
> > > >
> > >> I am going to have to agree here.
> > > >
> > > >
> > >> That's hungry as a dog food.
> > >
> > > I'm going to cook up some pork chorizo. It's kind of disgusting
> > > process. I'll stick some potatoes in there as you suggested.
> > > Thanks.
> > >
> > > https://www.youtube.com/watch?v=YyHwGQRZKfE
> > >
> >
> > Btw, the hard Spanish style chorizo is well worth finding:
> >
> > https://www.youtube.com/watch?v=Nx6XIP_GAmU
> >
> > Even here though it can be tough to locate.
>
> We have a similar sausage over here - linguica. "Linguica" is what
> the rest of the world calls it. We call it Portuguese sausage. It's
> similar to Spanish chorizo except it doesn't have smoked paprika.
> People eat so much Portuguese sausage here that McDonald's sells it
> for breakfast.
>
> http://tastyislandhawaii.com/2013/02...uese-sausage-s
> hootout-hana-hou-mainland-vs-local/

I vote for NOH!

--

"Casa de los peregrinos" > wrote in message
news
> On 11/4/2017 1:45 PM, Bruce wrote:
>>> http://www.hostpic.org/images/1711042007530096.jpg
>> I'd much rather eat those fries than a prefab science project.
>
> Big 'ol SUCKUP!


A hump obsessed suckup at that.

Cheri

On Saturday, November 4, 2017 at 1:47:07 PM UTC-10, cshenk wrote:
>
> I vote for NOH!
>
> --

To tell you the truth, I'm getting sick of Portuguese sausage all the time. I like the linguisa from the mainland because they are mostly uncooked. The Hawaii stuff tends to be fully cooked which make them kind of rubbery.

I used to go to school with one of the Noh brothers. He was a fun guy. Their products are pretty good. I got my sister-in-law a 5lb bag of Noh Kim Chee mix. It's pretty good. You can use it in fried rice and as a seasoning. You can ever make kim chee. It makes Hawaiian style kim chee rather than Korean kim chee.

https://www.youtube.com/watch?v=I1PU8QSQea8

On 11/4/2017 2:20 PM, l not -l wrote:
> On 4-Nov-2017, "
> > wrote:
>
>> Ketchup on fries and all I taste is ketchup; no potato taste
>> at all. It's like the fries are there just to transport that
>> stuff to your mouth.
> Some places, the best thing you can say about their fries is
> "they're a great ketchup delivery system". Restaurants that
> serve fries I think have great potato taste, I eat the fries sans
> ketchup.
>

As well you should, lest we admit the common hamburger has also become
nothing more than a cheap condiment delivery meat patty.

On 11/4/2017 2:24 PM, Bruce wrote:
> On Sat, 4 Nov 2017 20:20:48 GMT, "l not -l" > wrote:
>
>>
>> On 4-Nov-2017, "
>> > wrote:
>>
>>> Ketchup on fries and all I taste is ketchup; no potato taste
>>> at all. It's like the fries are there just to transport that
>>> stuff to your mouth.
>> Some places, the best thing you can say about their fries is
>> "they're a great ketchup delivery system". Restaurants that
>> serve fries I think have great potato taste, I eat the fries sans
>> ketchup.
>
> Fries are supposed to be eaten with mayo. Ask the Belgian

**** THE BELGIANS, mate!

And **** YOU TOO!

On 11/4/2017 2:53 PM, dsi1 wrote:
> On Saturday, November 4, 2017 at 9:14:29 AM UTC-10, Casa de los peregrinos wrote:
>>
>> Yeah that's one I haven't tried yet either.
>>
>> But it works great with KFC, that additional granularity makes a good
>> fit with a super crispy fry texture.
>>
>> And for Bahn Mi bread:
>>
>> http://www.riceandwheat.com/2008/10/...ade-baguettes/
>>
>> Vietnamese mini-baguettes:
>> 1 cup rice flour
>> ¾ cup all-purpose flour
>> 2 tsp baking powder
>> 2 cups lukewarm water
>> 1 Tbsp active dry yeast
>> 1½ tsp sugar
>> 1½ tsp salt
>> ~4 cups all-purpose flour
>
> I've never heard of making bread with rice flour. That's goofy as hell! Maybe I'll try it one day. Thanks!
>

Oh boy are you in for a treat!

It makes the baguettes so crispy yet simultaneously soft inside, it just
really works.

Enjoy!

On 11/4/2017 3:07 PM, dsi1 wrote:
> On Saturday, November 4, 2017 at 9:21:05 AM UTC-10, Casa de los peregrinos wrote:
>>
>> I think some not too soft potato cubes will make a really good contrast
>> to all that loose chorizo.
>>
>> Ya kind of have to think of it as a wet flavorant.
>
> I cooked up the pork chorizo this morning. It went well. It didn't all liquify like the beef chorizo did. I'm not sure if it was because of the cooking technique or the ingredients of the sausage.

So that's a new wrinkle on me, I've never matched beef v. pork to see
who's less runny.


> Anyway, I added some garlic, dehydrated onions, a can of sliced potatoes, and salt and pepper. Next time I'll add some cumin. You are right about chorizo being mostly about flavoring. I was very pleased with the result. If I had a restaurant, I'd definitely serve this and price it around $6.00. With a large tortilla, the cost to make would be around $1.20 each. I was able to make 4 of these tasty wraps. Quick, cheap, and tasty. What's not to like?
>
> https://www.amazon.com/photos/share/...jgrlnPIAB4KqvE
>

Perfection!

(might benefit from some Hatch chile tho...)

You have divined the equation for 90% of the restaurants in these parts.

Thing is, once you master this it's hard to screw up due to the moisture
content in the chorizo, so your burritos can go right to all star status.

On 11/4/2017 3:26 PM, dsi1 wrote:
> On Saturday, November 4, 2017 at 9:23:20 AM UTC-10, Casa de los peregrinos wrote:
>> On 11/4/2017 12:07 PM, dsi1 wrote:
>>> On Saturday, November 4, 2017 at 5:56:10 AM UTC-10, Casa de los peregrinos wrote:
>>>>
>>>>
>>>> I am going to have to agree here.
>>>>
>>>>
>>>> That's hungry as a dog food.
>>>
>>> I'm going to cook up some pork chorizo. It's kind of disgusting process. I'll stick some potatoes in there as you suggested. Thanks.
>>>
>>> https://www.youtube.com/watch?v=YyHwGQRZKfE
>>>
>>
>> Btw, the hard Spanish style chorizo is well worth finding:
>>
>> https://www.youtube.com/watch?v=Nx6XIP_GAmU
>>
>> Even here though it can be tough to locate.
>
> We have a similar sausage over here - linguica. "Linguica" is what the rest of the world calls it. We call it Portuguese sausage. It's similar to Spanish chorizo except it doesn't have smoked paprika. People eat so much Portuguese sausage here that McDonald's sells it for breakfast.
>
> http://tastyislandhawaii.com/2013/02...land-vs-local/
>

Good stuff for sure!

We had a butcher here who used to make a paprika bssed Hungarian hard
sausage - really awesome stuff.

The test is as encyclopaedic as any I've seen.

I was ready to dis the Noh for looking very Jimmy Dean-like in its
finished condition, apparently not so fast Kemosabe...

What I didn't know is how sausage friendly your rock is.

I am embarassed to admit that chorizo is such a common commodity here we
almost never buy by brand as they're so close in taste.

This is the "terroire" of the hard sausage, you can really pick out the
differences.

On 11/4/2017 6:09 PM, Cheri wrote:
> "Casa de los peregrinos" > wrote in message
> news
>> On 11/4/2017 1:45 PM, Bruce wrote:
>>>> http://www.hostpic.org/images/1711042007530096.jpg
>>> I'd much rather eat those fries than a prefab science project.
>>
>> Big 'ol SUCKUP!
>
>
> A hump obsessed suckup at that.
>
> Cheri

Richter scale even..

dsi1 wrote in rec.food.cooking:

> On Saturday, November 4, 2017 at 1:47:07 PM UTC-10, cshenk wrote:
> >
> > I vote for NOH!
> >
> > --
>
> To tell you the truth, I'm getting sick of Portuguese sausage all the
> time. I like the linguisa from the mainland because they are mostly
> uncooked. The Hawaii stuff tends to be fully cooked which make them
> kind of rubbery.
>
> I used to go to school with one of the Noh brothers. He was a fun
> guy. Their products are pretty good. I got my sister-in-law a 5lb bag
> of Noh Kim Chee mix. It's pretty good. You can use it in fried rice
> and as a seasoning. You can ever make kim chee. It makes Hawaiian
> style kim chee rather than Korean kim chee.
>
> https://www.youtube.com/watch?v=I1PU8QSQea8

I've use the NOH stuff in many ways and like it ;-)



--

On Sunday, November 5, 2017 at 5:37:05 AM UTC-10, Casa de los peregrinos wrote:
> On 11/4/2017 2:53 PM, dsi1 wrote:
> > On Saturday, November 4, 2017 at 9:14:29 AM UTC-10, Casa de los peregrinos wrote:
> >>
> >> Yeah that's one I haven't tried yet either.
> >>
> >> But it works great with KFC, that additional granularity makes a good
> >> fit with a super crispy fry texture.
> >>
> >> And for Bahn Mi bread:
> >>
> >> http://www.riceandwheat.com/2008/10/...ade-baguettes/
> >>
> >> Vietnamese mini-baguettes:
> >> 1 cup rice flour
> >> ¾ cup all-purpose flour
> >> 2 tsp baking powder
> >> 2 cups lukewarm water
> >> 1 Tbsp active dry yeast
> >> 1½ tsp sugar
> >> 1½ tsp salt
> >> ~4 cups all-purpose flour
> >
> > I've never heard of making bread with rice flour. That's goofy as hell! Maybe I'll try it one day. Thanks!
> >
>
> Oh boy are you in for a treat!
>
> It makes the baguettes so crispy yet simultaneously soft inside, it just
> really works.
>
> Enjoy!

I'll be making your baguettes soon! I have used rice flour in waffles for extra crispness. Adding a little to waffle mix helps it a lot. You have to be careful about adding too much or else it gets kinda chewy. OTOH, that's exactly what some people are looking for.

http://www.hawaiimomblog.com/2014/06/mochi-waffles.html

On Sunday, November 5, 2017 at 6:55:06 AM UTC-10, cshenk wrote:
>
> I've use the NOH stuff in many ways and like it ;-)
>
>
>
> --

I like to use Noh's Chinese Roast Chicken mix as a dry rub on a whole chicken. It's tasty! You can also use their Chinese Roast Duck mix instead. They appear to be the same product. You can use it on cut up chicken too although I've never tried it.

https://www.youtube.com/watch?v=NNkdFru9ilc

On 11/5/2017 2:33 PM, dsi1 wrote:
> On Sunday, November 5, 2017 at 5:37:05 AM UTC-10, Casa de los peregrinos wrote:
>> On 11/4/2017 2:53 PM, dsi1 wrote:
>>> On Saturday, November 4, 2017 at 9:14:29 AM UTC-10, Casa de los peregrinos wrote:
>>>>
>>>> Yeah that's one I haven't tried yet either.
>>>>
>>>> But it works great with KFC, that additional granularity makes a good
>>>> fit with a super crispy fry texture.
>>>>
>>>> And for Bahn Mi bread:
>>>>
>>>> http://www.riceandwheat.com/2008/10/...ade-baguettes/
>>>>
>>>> Vietnamese mini-baguettes:
>>>> 1 cup rice flour
>>>> ¾ cup all-purpose flour
>>>> 2 tsp baking powder
>>>> 2 cups lukewarm water
>>>> 1 Tbsp active dry yeast
>>>> 1½ tsp sugar
>>>> 1½ tsp salt
>>>> ~4 cups all-purpose flour
>>>
>>> I've never heard of making bread with rice flour. That's goofy as hell! Maybe I'll try it one day. Thanks!
>>>
>>
>> Oh boy are you in for a treat!
>>
>> It makes the baguettes so crispy yet simultaneously soft inside, it just
>> really works.
>>
>> Enjoy!
>
> I'll be making your baguettes soon! I have used rice flour in waffles for extra crispness. Adding a little to waffle mix helps it a lot. You have to be careful about adding too much or else it gets kinda chewy. OTOH, that's exactly what some people are looking for.
>
> http://www.hawaiimomblog.com/2014/06/mochi-waffles.html
>

OK, now you got my going, I'll definitely make these!

I bought several boxes of the Mochiko flour and I like it a lot better
than regular rice flour.

On Sunday, November 5, 2017 at 5:08:58 PM UTC-10, Casa de los peregrinos wrote:
>
> OK, now you got my going, I'll definitely make these!
>
> I bought several boxes of the Mochiko flour and I like it a lot better
> than regular rice flour.

There was a craze in Japan and this rock for cooking mochi in waffle irons. It didn't last very long. I've made a few too.

https://www.youtube.com/watch?v=QEcJ9e0qlX4

On 11/5/2017 9:08 PM, dsi1 wrote:
> On Sunday, November 5, 2017 at 5:08:58 PM UTC-10, Casa de los peregrinos wrote:
>>
>> OK, now you got my going, I'll definitely make these!
>>
>> I bought several boxes of the Mochiko flour and I like it a lot better
>> than regular rice flour.
>
> There was a craze in Japan and this rock for cooking mochi in waffle irons. It didn't last very long. I've made a few too.
>
> https://www.youtube.com/watch?v=QEcJ9e0qlX4
>

Man!

Those two chicks must LOVE them some Wasabi!

%-0

Wickr...............Meken



call/text or watsapp.............. +17546663823



INDICA STRAINS
1 oz Afghani = 250
1 oz AK-47 = 220
1 oz Bella Caio = 190
1 oz Black Domina = 200
1 oz Chitral = 190
1 oz Celtic Cross = 190
1 oz DoubleGum = 250
1 oz Early Skunk = 190
1 oz Euforia 190
1 oz Green Spirit = 210
1 oz Granddaddy Purple =260
1 oz Hawaiin Skun =260
1 oz Hindu Kush =290
1 oz Hollands Hope = 250
1 oz Master Kush = 300
1 oz Mighty Might = 190
1 oz OG Kush= 300
1 oz Pink Indica = 220
1 oz Purple Haze = 250
1 oz Purple Star =200
1 oz Ruderalis Indica = 190
1 oz Shiva 180
1 oz Sour Bubble = 250
1 oz Blueberry = 230

*SATIVA STRAINS
1 oz Durban Poison =220
1 oz Early Bud =200
1 oz Early Pearl =170
1 oz Great White Shark =200
1 oz Green Spirit =190
1 oz Haze Skunk =220
1 oz Hempstar =230
1 oz Jack Herer =190
1 oz Sour Diesel =250





SHALINA 10MG DIAZEPAM SMALLER ORDER

diazepam 10mg 300pills £60
diazepam 10mg 500pills £80
diazepam 10mg 1000pills £130
diazepam 10mg 5000pills £300
diazepam 10mg 10000pills £550

ROCHE DIAZEPAMS 10MG SMALLER ORDER

250 tabs........................€ŽÂ£90
500 tabs.......................€ŽÂ£150
1000 tabs.....................€ŽÂ£250
2500 tabs....................£350
5000 tabs....................£500
7500 tabs...................£700
10000 tabs.................£850
15000 tabs.................£1200
25000 tabs.................£1500

TEVA 10MG DIAZEPAMS SMALLER ORDER

250 tabs....€ŽÂ£90
500 tabs....€ŽÂ£150
1000 tabs....€ŽÂ£250
2500 tabs......£350
5000 tabs......£500
7500 tabs.........£700
10000 tabs.........£850
15000 tabs..........£1200
25000 tabs............£1500
...
BULK DIAZEPAMS 10MG ORDER

diazepam 10mg 1000pills £150
diazepam 10mg 5000pills £350
diazepam 5mg 1250pills £ 180
diazepam 5mg 6000pills £400
diazepam 5mg 12000pills £700


KETAMINE HCL AND CRYSTAL POWDER SMALL ORDER

10 vails injectable. each 10ml.............£250
15 vails.........................................£30 0
20.vails.......................................£. 400
30 vails.........................................£50 0

KETAMINE HCL AND CRYSTAL POWDER BULK ORDER

50 injectable. each 10mls.............£800
70 vails.........................................£10 00
100 vails.........................................£17 00
200 vails.........................................£20 00

SHIPPING INFO.
Shipping and delivery is discrete safe and guaranteed to all address.
We also have available other research chemicals which you can get at
very affordable prices which are listed below. Cocaine,

you get videos of product with name date and time always for real mate cheers


Wickr.............Meken
call/text or watsapp............. +17546663823

Jill, I have had canned Hormel beef tamales, and they aren't bad, but I don't know what
authentic ones are supposed to look and taste like. Anyway, they were tasty
enough for me. ;-))

N.

On Monday, November 6, 2017 at 3:38:36 AM UTC-10, Nancy2 wrote:
> Jill, I have had canned Hormel beef tamales, and they aren't bad, but I don't know what
> authentic ones are supposed to look and taste like. Anyway, they were tasty
> enough for me. ;-))
>
> N.

My wife likes those canned tamales even though she likes real ones too. That's fine with me since they're a lot easier to get than real ones.

On Sunday, November 5, 2017 at 5:37:05 AM UTC-10, Casa de los peregrinos wrote:
>
> Oh boy are you in for a treat!
>
> It makes the baguettes so crispy yet simultaneously soft inside, it just
> really works.
>
> Enjoy!

I had a braised short rib sandwich last night. The bread was as you described although I have to work on my technique as the crust was too hard. It was still a very tasty sandwich but I need to make it a few more times.

https://www.amazon.com/photos/share/...K5hjDNxuO7Ry2N

"dsi1" > wrote in message
...
> On Monday, November 6, 2017 at 3:38:36 AM UTC-10, Nancy2 wrote:
>> Jill, I have had canned Hormel beef tamales, and they aren't bad, but I
>> don't know what
>> authentic ones are supposed to look and taste like. Anyway, they were
>> tasty
>> enough for me. ;-))
>>
>> N.
>
> My wife likes those canned tamales even though she likes real ones too.
> That's fine with me since they're a lot easier to get than real ones.



My dh loves them and will sometimes pick up a can or two when he's out.

Cheri

On Monday, November 6, 2017 at 9:41:21 AM UTC-10, Cheri wrote:
>
>
> My dh loves them and will sometimes pick up a can or two when he's out.
>
> Cheri

I did not know that such a thing existed until she mentioned it a couple of months ago.

On 11/6/2017 12:18 PM, dsi1 wrote:
> On Sunday, November 5, 2017 at 5:37:05 AM UTC-10, Casa de los peregrinos wrote:
>>
>> Oh boy are you in for a treat!
>>
>> It makes the baguettes so crispy yet simultaneously soft inside, it just
>> really works.
>>
>> Enjoy!
>
> I had a braised short rib sandwich last night. The bread was as you described although I have to work on my technique as the crust was too hard. It was still a very tasty sandwich but I need to make it a few more times.
>
> https://www.amazon.com/photos/share/...K5hjDNxuO7Ry2N
>
That's food for OUR weather here - chilly!

Is Vietnamese big on your rock?

It's got a nice toehold here likely due to the military presence.

On 11/6/2017 1:00 PM, dsi1 wrote:
> On Monday, November 6, 2017 at 9:41:21 AM UTC-10, Cheri wrote:
>>
>>
>> My dh loves them and will sometimes pick up a can or two when he's out.
>>
>> Cheri
>
> I did not know that such a thing existed until she mentioned it a couple of months ago.
>

Round here you could get lynched for canned tamales, if you could even
find them...

dsi1 wrote in rec.food.cooking:

> On Sunday, November 5, 2017 at 6:55:06 AM UTC-10, cshenk wrote:
> >
> > I've use the NOH stuff in many ways and like it ;-)
> >
> >
> >
> > --
>
> I like to use Noh's Chinese Roast Chicken mix as a dry rub on a whole
> chicken. It's tasty! You can also use their Chinese Roast Duck mix
> instead. They appear to be the same product. You can use it on cut up
> chicken too although I've never tried it.
>
> https://www.youtube.com/watch?v=NNkdFru9ilc

I'll have to try that one. I know a place on Great Neck that has a
good lineup of their products. They also have a pretty decent Char Sui
although I prefer the jar type.

--

"dsi1" > wrote in message
...
> On Monday, November 6, 2017 at 9:41:21 AM UTC-10, Cheri wrote:
>>
>>
>> My dh loves them and will sometimes pick up a can or two when he's out.
>>
>> Cheri
>
> I did not know that such a thing existed until she mentioned it a couple
> of months ago.


They were very popular many years ago, I don't care for them but he likes
them.

Cheri

On 11/6/2017 8:38 AM, Nancy2 wrote:
> Jill, I have had canned Hormel beef tamales, and they aren't bad, but I don't know what
> authentic ones are supposed to look and taste like. Anyway, they were tasty
> enough for me. ;-))
>
> N.
>
I remember those!

Jill