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EvenBob
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May 6th, 2024 at 9:43:44 PM permalink
Quote: unJon

Quote: EvenBob

Cubed 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
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EvenBob
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May 6th, 2024 at 9:46:50 PM permalink
Quote: mcallister3200

Nut 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.
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Dieter
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May 7th, 2024 at 12:19:22 AM permalink
The salt in Tabasco looks negligible, 35mg / tsp.
That's about one third of what Texas Pete claims.
May the cards fall in your favor.
EvenBob
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May 7th, 2024 at 8:28:47 AM permalink
Quote: Dieter

The 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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Dieter
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May 7th, 2024 at 10:55:46 AM permalink
Quote: EvenBob

Quote: Dieter

The 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.
May the cards fall in your favor.
DRich
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May 7th, 2024 at 4:53:46 PM permalink
Today for dinner I had a Backyard BBQ. BBQ chicken, pork patty, sweet corn, mashed potato, and a chocolate brownie.

At my age, a "Life In Prison" sentence is not much of a deterrent.
EvenBob
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May 8th, 2024 at 7:34:17 AM permalink
Quote: DRich

Today 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.
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rxwine
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May 8th, 2024 at 8:28:10 AM permalink
Quote: DRich

Today 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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EvenBob
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May 8th, 2024 at 11:18:54 AM permalink
Quote: rxwine

Quote: DRich

Today 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.
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terapined
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May 8th, 2024 at 11:32:38 AM permalink
I 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???

Its just a forum. Nothing here to get obsessed about.
Dieter
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May 8th, 2024 at 1:12:37 PM permalink
I believe they are just certifying that the orange juice is yeast-free.
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SOOPOO
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May 8th, 2024 at 2:21:18 PM permalink
Quote: Dieter

I 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.
rxwine
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May 8th, 2024 at 2:53:51 PM permalink
Quote: terapined

I 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.
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DRich
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May 8th, 2024 at 5:25:55 PM permalink
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.
At my age, a "Life In Prison" sentence is not much of a deterrent.
EvenBob
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May 8th, 2024 at 6:14:46 PM permalink
Quote: DRich

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.
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That much? 29 cents would be too much. How can you have 30 ingredients just in the corn.
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EvenBob
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May 8th, 2024 at 6:31:45 PM permalink
Chicken salad sandwich with hot chicken broth. For the dressing I used half Greek yogurt and half Mayo combined with Parmesan cheese, chopped walnuts, and capers. This might be the best dressing I've ever made for this kind of sandwich. I could have eaten that dressing just on its own it was so tasty.

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DRich
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May 9th, 2024 at 6:54:48 AM permalink
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.
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EvenBob
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May 9th, 2024 at 11:00:27 AM permalink
Quote: DRich

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.
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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.
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EvenBob
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May 9th, 2024 at 5:49:46 PM permalink
Shredded pork enchiladas. I use 3 types of hot sauce. Texas Pete goes
into the sauce. The mild one, Valentina, goes into the filling and the
Tabasco goes on while I eat it.



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Dieter
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May 9th, 2024 at 6:03:29 PM permalink
Interesting. 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.
May the cards fall in your favor.
EvenBob
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May 9th, 2024 at 8:06:33 PM permalink
Quote: Dieter

Interesting. 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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rainman
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May 9th, 2024 at 8:18:12 PM permalink
I mix it up when it comes to H-sauce, However my go to is Taco Bell. Wally World (Walmart) will sell you 7.5oz's for 2 bucks.
Dieter
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May 10th, 2024 at 12:01:43 AM permalink
Quote: EvenBob

Quote: Dieter

Interesting. 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.
link to original post



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.
May the cards fall in your favor.
odiousgambit
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May 10th, 2024 at 4:39:08 AM permalink
Quote: Dieter

Interesting. 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.
link to original post

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.

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.
the next time Dame Fortune toys with your heart, your soul and your wallet, raise your glass and praise her thus: “Thanks for nothing, you cold-hearted, evil, damnable, nefarious, low-life, malicious monster from Hell!”   She is, after all, stone deaf. ... Arnold Snyder
EvenBob
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May 10th, 2024 at 7:26:38 PM permalink
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.


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odiousgambit
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May 11th, 2024 at 2:57:30 AM permalink
"Great Value" Louisiana is a rip off of the brand "Louisiana Hot Sauce"

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

the next time Dame Fortune toys with your heart, your soul and your wallet, raise your glass and praise her thus: “Thanks for nothing, you cold-hearted, evil, damnable, nefarious, low-life, malicious monster from Hell!”   She is, after all, stone deaf. ... Arnold Snyder
EvenBob
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May 11th, 2024 at 11:03:51 AM permalink
Went to a food auction today and hit the jackpot. Bought a case of 9 lb jars of Maille Dijon mustard. Four to a case they generally sell for $120 I got all four of them for $23. This is probably 5 years worth of mustard for me. Gray Poupon and Maille are ranked almost exactly the same but I prefer Maille because it's smoother and doesn't leave an aftertaste like Gray Poupon does. Maille is definitely more expensive, $13 for a 12 oz jar on Amazon and the same amount of Gray Poupon is about $5. A good Dijon mustard can be used in so many recipes.

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rainman
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May 11th, 2024 at 12:01:31 PM permalink
Food auction?
DRich
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May 11th, 2024 at 12:36:17 PM permalink
Quote: rainman

Food auction?
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I have also never heard of a food auction.
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EvenBob
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May 11th, 2024 at 2:55:30 PM permalink
Quote: DRich

Quote: rainman

Food 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.
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ThatDonGuy
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May 11th, 2024 at 3:41:47 PM permalink
Haven't posted here in a while...it's Saturday, so it's one of my usual Saturday "meal plans":
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
EvenBob
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May 11th, 2024 at 7:15:01 PM permalink
It was a Dijon dinner Dijon encrusted chicken breast and sauteed mushrooms and broccoli with Dijon Greek yogurt and parm cheese sauce. The glaze for the chicken is half a cup of Dijon mustard, a teaspoon of olive oil and a quarter cup of Parmesan cheese. You have to put it on really thick cuz it's going to be half gone by the time it's done baking. Make this for a guest and he'll think you are a great chef.


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EvenBob
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May 12th, 2024 at 4:42:28 PM permalink
Grilled salmon sandwiches with sauteed spinach and homemade tomato soup. This is a typical Sunday supper when I was growing up in the 1950s. Every Sunday my mother would make grilled cheese sandwiches and Campbell's cream of tomato soup and we got to eat it on TV trays and watch Lassie every Sunday night. We looked forward to this like you wouldn't believe because it's the only night of the week we got to watch TV and eat at the same time. We thought Mom was doing us a great favor it wasn't till years later that you realize she just didn't want to cook on Sunday night. Nowadays nobody eats at the dining room table everybody eats in front of the TV. Or in their bedrooms. The TV could not even be on while we ate supper during the week. Most of the time for Sunday dinner we had a ham and mashed potatoes and biscuits but I never had a ham sandwich in my life when I was a kid. The leftover ham with the bone was always saved and put in the pressure cooker with a bunch of navy beans and we had that in the middle of the week. Nobody was allowed to touch the ham because you were robbing yourself of the midweek meal. Nobody threw leftovers away in those days and my understanding now is we waste billions of dollars worth of food in this country. I do not, I eat every leftover.

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rxwine
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May 13th, 2024 at 8:31:22 AM permalink
I keep seeing that thread title, and wondering what Macau tastes like. Sounds an awful lot like one of those birds that talks.
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EvenBob
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May 13th, 2024 at 11:06:40 PM permalink
Grilled salmon topped with creamed mushrooms and spinach.

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rxwine
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May 15th, 2024 at 6:51:18 AM permalink
Every 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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odiousgambit
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May 15th, 2024 at 7:42:12 AM permalink
Quote: rxwine

Every 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.
link to original post

oh yeah.

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?
the next time Dame Fortune toys with your heart, your soul and your wallet, raise your glass and praise her thus: “Thanks for nothing, you cold-hearted, evil, damnable, nefarious, low-life, malicious monster from Hell!”   She is, after all, stone deaf. ... Arnold Snyder
EvenBob
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May 15th, 2024 at 7:48:01 AM permalink
Quote: odiousgambit

Quote: rxwine

Every 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.
link to original post

oh yeah.

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?
link to original post



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.
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EvenBob
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May 15th, 2024 at 11:25:00 AM permalink
Open-faced turkey and creamed roasted broccoli sandwich. No I didn't make this up it's a real thing.

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gordonm888
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May 15th, 2024 at 11:38:31 AM permalink
Quote: EvenBob

Open-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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EvenBob
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May 15th, 2024 at 9:19:29 PM permalink
Quote: gordonm888

Quote: EvenBob

Open-faced turkey and creamed roasted broccoli sandwich. No I didn't make this up it's a real thing.


link to original post



Is that a sandwich you made? If so, why is it on your grandmother's china?
link to original post



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.
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EvenBob
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May 15th, 2024 at 9:32:45 PM permalink
I did the stir fry different this time. I sliced the green pepper, onion, turnip super thin instead of dicing it. I cubed the eggplant which is really good in stirfry, believe it or not. It adds a lot of texture. I let it cook down and added the ham towards the end and man was this good. Lots of garlic and fresh ground black pepper. Two slices of thin pepper jack cheese on top.

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anhd389
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May 16th, 2024 at 9:20:59 PM permalink
Fried chicken wing sauce
Lagu chay
EvenBob
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May 17th, 2024 at 5:25:27 PM permalink
Casseroles are always good and easy to make and it's really hard to screw them up. They've been around for thousands of years. This is a Mexican casserole I made this afternoon and cooked it this evening. Once you're finished making it you're done, you can cook it anytime.

Last edited by: EvenBob on May 17, 2024
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rxwine
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May 18th, 2024 at 2:40:43 PM permalink
Food news

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,

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EvenBob
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May 18th, 2024 at 5:40:42 PM permalink
Sauteed chicken and fish with onion and mushroom creamed spinach.

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SOOPOO
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May 18th, 2024 at 5:59:22 PM permalink
Quote: EvenBob

Sauteed chicken and fish with onion and mushroom creamed spinach.


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What kind of mushrooms?
EvenBob
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May 18th, 2024 at 10:01:02 PM permalink
Quote: SOOPOO

Quote: EvenBob

Sauteed chicken and fish with onion and mushroom creamed spinach.


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What kind of mushrooms?
link to original post



Brown button mushrooms.

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DRich
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May 19th, 2024 at 4:12:08 AM permalink
Quote: EvenBob

Sauteed 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.
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EvenBob
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Joined: Jul 18, 2010
May 21st, 2024 at 11:13:51 PM permalink
I made my usual chicken enchiladas and just for the heck of it I put on some of the Maille Dijon mustard. And was totally surprised at how good it was. I know it seems like a weird combination but this mustard is such quality that it really brought out the flavor of the enchiladas. This mustard is so good that once in a while I take a hit off the squeeze bottle. Something you would never do with a cheap Dijon. If all you've ever had is the off market cheaper brands of Dijon mustard you don't know what you're missing. You can use the stuff on sandwiches but you can use it on so many other things, it's really a sauce more than it is a mustard.

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