What did you eat today?
Quote: unJonQuote: EvenBobCubed turnips, onions, green pepper, cauliflower rice, and shrimp stir fry topped with fried eggs and the best condiment ever invented Tabasco sauce. It's been around since the middle of the 19th century it has three ingredients, red pepper, distilled vinegar and salt. The stuff literally keeps forever unrefrigerated.
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Watch out for that salt.
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What salt, in the Tabasco? Any amount of Tabasco I use any one time you couldn't even measure the salt content it's so small
Quote: mcallister3200Nut low condiment list: mustard, horseradish, sauerkraut, Tabasco.
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I agree except for the sauerkraut which is pure salt. Also fresh ground pepper is on the list. Not that powdery crap that comes in pepper shakers I'm talking about fresh peppercorns that you grind yourself. I have an electric battery operated pepper grinder that was a great investment. And the peppercorns have to be fresh because all the flavor is in the moisture that's in the peppercorns. In the powdery stuff that most people use there's no moisture at all.
That's about one third of what Texas Pete claims.
Quote: DieterThe salt in Tabasco looks negligible, 35mg / tsp.
That's about one third of what Texas Pete claims.
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That's for one teaspoon of Tabasco sauce. I dispense it drops at a time and I would be lucky if I use a teaspoon for an entire meal
Quote: EvenBobQuote: DieterThe salt in Tabasco looks negligible, 35mg / tsp.
That's about one third of what Texas Pete claims.
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That's for one teaspoon of Tabasco sauce. I dispense it drops at a time and I would be lucky if I use a teaspoon for an entire meal
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Surely. I also only use a few drops.
Hot sauce isn't like Angostura, where you drink it by the shot.
Quote: DRichToday for dinner I had a Backyard BBQ. BBQ chicken, pork patty, sweet corn, mashed potato, and a chocolate brownie.
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Why is it called backyard, is that a suggested place to eat it, next to the garbage can? I don't know how much you would have to pay me to eat this but it would be a lot.
Quote: DRichToday for dinner I had a Backyard BBQ. BBQ chicken, pork patty, sweet corn, mashed potato, and a chocolate brownie.
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These were banned in Russian gulags and North Korean prison camps as too unhealthy.
Quote: rxwineQuote: DRichToday for dinner I had a Backyard BBQ. BBQ chicken, pork patty, sweet corn, mashed potato, and a chocolate brownie.
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These were banned in Russian gulags and North Korean prison camps as too unhealthy.
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Yet there are Americans who think this stuff qualifies as actual food. 700 calories, 24 G of fat, 1500 mg of salt, and 90 carbs. There are basically four different items in the container and you have a list of ingredients that is well over a hundred items long. Over 30 different ingredients just in the corn. This gives processed food an entirely new meaning.
Quote: DieterI believe they are just certifying that the orange juice is yeast-free.
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Mostly that the equipment has not been used on non Kosher food products. Also, as terapined said, it does require some person to assert he has checked it all, and says some sort of prayer.
Quote: terapinedI drink a lot of OJ. I prefer high pulp. I think it's healthier. Just cracked open a new one this morning and I see it's kosher. WTF. What's the difference between kosher and non kosher OJ???????? Is the diff simply a fantasy blessing???
No pig bits floating in it.
Quote: EvenBob
Why is it called backyard, is that a suggested place to eat it, next to the garbage can? I don't know how much you would have to pay me to eat this but it would be a lot.
I paid $3,49 for that fine delicacy.
Quote: DRichQuote: EvenBob
Why is it called backyard, is that a suggested place to eat it, next to the garbage can? I don't know how much you would have to pay me to eat this but it would be a lot.
I paid $3,49 for that fine delicacy.
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That much? 29 cents would be too much. How can you have 30 ingredients just in the corn.
Quote: EvenBob
That much? 29 cents would be too much. How can you have 30 ingredients just in the corn.
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Each of those 30 ingredients adds to the taste profile. I am guessing that you are used to eating bland food.
Quote: DRichQuote: EvenBob
That much? 29 cents would be too much. How can you have 30 ingredients just in the corn.
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Each of those 30 ingredients adds to the taste profile. I am guessing that you are used to eating bland food.
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No, I'm used to eating real food. Corn that has 30 ingredients in it half of them you can't pronounce is not real food.
into the sauce. The mild one, Valentina, goes into the filling and the
Tabasco goes on while I eat it.
We're not sure if it's the Tabasco peppers or the fermentation, just that one whiff of it kills his apetite.
Texas Pete seems to be generally enjoyed, at least until people discover it's not from Texas.
I tried the extra hot Texas Pete, found I didn't like it. There is a change in the flavor balance, not just cranking up the heat two notches.
Quote: DieterInteresting. I've never cared for Valentina, and a colleague was recently complaining about Tabasco.
We're not sure if it's the Tabasco peppers or the fermentation, just that one whiff of it kills his apetite.
Texas Pete seems to be generally enjoyed, at least until people discover it's not from Texas.
I tried the extra hot Texas Pete, found I didn't like it. There is a change in the flavor balance, not just cranking up the heat two notches.
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I love Valentina, I probably have half a dozen big bottles of it in my pantry. I watch a lot of Mexican travel videos and you always see Valentina on the table in every Mexican restaurant or somewhere in the kitchen. It's very popular and it's mild enough that you can use it almost anywhere. I bet I have 15 bottles of hot sauce in my pantry, mostly Valentina, Texas Pete, and Louisiana hot sauce. A big bottle of Tabasco will last me for more than a year.
Quote: EvenBobQuote: DieterInteresting. I've never cared for Valentina, and a colleague was recently complaining about Tabasco.
We're not sure if it's the Tabasco peppers or the fermentation, just that one whiff of it kills his apetite.
Texas Pete seems to be generally enjoyed, at least until people discover it's not from Texas.
I tried the extra hot Texas Pete, found I didn't like it. There is a change in the flavor balance, not just cranking up the heat two notches.
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I love Valentina, I probably have half a dozen big bottles of it in my pantry. I watch a lot of Mexican travel videos and you always see Valentina on the table in every Mexican restaurant or somewhere in the kitchen. It's very popular and it's mild enough that you can use it almost anywhere. I bet I have 15 bottles of hot sauce in my pantry, mostly Valentina, Texas Pete, and Louisiana hot sauce. A big bottle of Tabasco will last me for more than a year.
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For me, Valentina has a bitterness I do not enjoy. I prefer hot sauces to be sour.
Those little bottles of hot sauce are the spice of life. ;)
I'm sure I have a few dozen bottles of hot sauces scattered around.
Valentina is made from the guajillo pepper and I have to avoid that pepper, it upsets my system. Naturally, I don't like the smell of Valentina due to association. Tabasco I love, but it does put off a strong odor; one that dissipates almost instantly. It's the only thing at the table I like to use in sunny side up or over easy eggs, though, so I put it on and avoid smelling it for a few seconds.Quote: DieterInteresting. I've never cared for Valentina, and a colleague was recently complaining about Tabasco.
We're not sure if it's the Tabasco peppers or the fermentation, just that one whiff of it kills his apetite.
Texas Pete seems to be generally enjoyed, at least until people discover it's not from Texas.
I tried the extra hot Texas Pete, found I didn't like it. There is a change in the flavor balance, not just cranking up the heat two notches.
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Someone here recommended Melinda's and for when I want something not too hot it is my current choice. The original is all I've tried.
Quote: Dieter
For me, Valentina has a bitterness I do not enjoy. I prefer hot sauces to be sour.
Those little bottles of hot sauce are the spice of life. ;)
I'm sure I have a few dozen bottles of hot sauces scattered around.
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I did an inventory today of my hot sauce and I have four big bottles of Valentina plus the one I just opened. Have you ever tried the black label Valentina. It's a lot stronger than the red one. I only have one bottle of Texas Pete left but I do have the Tapato which is very similar. I have half a dozen bottles of Louisiana and one more Tabasco. So I'm good for well into 2025.
It's their own fault, talk about setting yourself up for this ... what a stupid trademark
but I thought you should know what you are getting, which is not to say what you bought isn't good stuff [maybe]. "Great Value" is a Walmart brand, I think.
You could also argue that Louisiana Hot Sauce came about in order to steal business from Tabasco. For that reason I never have tried it, and sort of think them getting ripped off is an OK thing.
And Great Value is not the only one
Quote: rainmanFood auction?
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I have also never heard of a food auction.
Quote: DRichQuote: rainmanFood auction?
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I have also never heard of a food auction.
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Food auctions sell surplus government food. They sell seasonal, discontinued or near-sell-by-date food.
They sell bulk quantities of food and groceries from retailers and manufacturers. Been going to them off and on since the 80s you never know what you're going to find and they're always packed to the rafters with people. Especially these days with runaway inflation the way it is. I just got $120 worth of Dijon mustard for $23.
Breakfast - bowl of Raisin Bran Crunch cereal
Lunch - a couple of Pigs In Blankets (two 1.5-ounce Nathan's hot dogs, wrapped in biscuit dough and then baked)
Dinner - a couple of 1/4-lb cheeseburgers with some corn on the cob, now that fresh corn is back in stores at an affordable price; I usually stock up, shuck them, wrap them in foil, stick them in the freezer, and have one every two weeks, year round
oh yeah.Quote: rxwineEvery time I see darker hamburger meat in a new package, I wonder if they mix in older meat with new. It's never showing at the top of the package of course -- always red.
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they are allowed to do a lot of stuff in the meat dept
what puzzles me the most is allowing them to pump up the meat with water, then charge for the meat by the pound. Really?
Quote: odiousgambitoh yeah.Quote: rxwineEvery time I see darker hamburger meat in a new package, I wonder if they mix in older meat with new. It's never showing at the top of the package of course -- always red.
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they are allowed to do a lot of stuff in the meat dept
what puzzles me the most is allowing them to pump up the meat with water, then charge for the meat by the pound. Really?
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I always make my own ground beef. It's super easy and so much better. All you need is one of those small electric food choppers that look like a food processor only smaller. That way you never have a problem not knowing what's in your ground beef.
Quote: EvenBobOpen-faced turkey and creamed roasted broccoli sandwich. No I didn't make this up it's a real thing.
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Is that a sandwich you made? If so, why is it on your grandmother's china?
Quote: gordonm888Quote: EvenBobOpen-faced turkey and creamed roasted broccoli sandwich. No I didn't make this up it's a real thing.
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Is that a sandwich you made? If so, why is it on your grandmother's china?
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If you check my pictures it's the same plate I use in 90% of my meals. It is a big oval platter and holds a lot of stuff.
Lagu chay
Quote:Located in the San Rafael neighborhood of Mexico's capital, the 10-foot-wide taco stand — owned by Chef Arturo Rivera Martínez — has been a fixture of the city for almost 50 years. The taco stand received one Michelin star,
Quote: EvenBobSauteed chicken and fish with onion and mushroom creamed spinach.
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What kind of mushrooms?
Quote: SOOPOOQuote: EvenBobSauteed chicken and fish with onion and mushroom creamed spinach.
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What kind of mushrooms?
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Brown button mushrooms.
Quote: EvenBobSauteed chicken and fish with onion and mushroom creamed spinach.
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I don't know that I have ever had chicken and fish together in the same dish.
