Ping Roy

[gmi...@yahoo.com]

Roy if you would like to go to Wilsons let me know me and the wife will meet you. It is 35 min from my house and it is good.

Glenn
www.hogtiedbackyardbbq.com

[jwhi...@comcast.net]

Let me know as well and maybe I can join you.

Joe in Connecticut
Sent from my Verizon Wireless BlackBerry

-----Original Message-----
From: "gmi...@yahoo.com" <gmi...@yahoo.com>

Date: Sat, 31 Jan 2009 07:29:46
To: SmokeR...@googlegroups.com<SmokeR...@googlegroups.com>
Subject: [BBQ] Ping Roy

[gmi...@yahoo.com]

Sure Joe it is a good place!!

Glenn
www.hogtiedbackyardbbq.com

[jwhi...@comcast.net]

Let me know as well and maybe I can join you.

Joe in Connecticut
Sent from my Verizon Wireless BlackBerry

-----Original Message-----
From: "gmi...@yahoo.com" <gmi...@yahoo.com>

Date: Sat, 31 Jan 2009 07:29:46
To: SmokeR...@googlegroups.com<SmokeR...@googlegroups.com>
Subject: [BBQ] Ping Roy

[Roy Kennedy]

Joe Ok I definetly will
Roy

[John Douglas]

• Frank's was first and Tabasco was a "not recommended."
• Frank's RedHot Original Hot Sauce
• La Preferida Louisiana Hot Sauce
• Tabasco Hot Sauce

[Gerry Curry]

What do you expect? They're in Vermont and Chris Kimbell is a self-confessed hater of "heat."

I've sent several emails to him suggesting that he introduce a WSM to his arsenal so he can do "real" BBQ (although I was careful not to put it that way). I also tried to suggest that he shouldn't be soaking his wood chips. Didn't even get a reply. He does love his Weber kettle, and at least he doesn't use gas or "quick start" briquettes! 

Gerry Curry

ge...@currysystems.com

[John Douglas]

What is your favorite, I use Frank's because Paula Dean recommended it. I also have some chipolte Tabasco. Believe that is one of Joe's favorites.

 

I guess he figures if you are a BBQ person that he can't bring you over............like having a debate over the bible with a Baptist minister............

 

Let your subscription run out and you hear a bunch from them!! :)

 

John

[Bill Martin]

They also classify Frank's as a "mild" hot sauce.  Whaaasup wid dat??

What is a "mild" HOT sauce.  Sort of a contradiction in terminology isn't it??

Bill

“Madness is to hold an erroneous perception and argue perfectly from it.”

........Voltaire

[Bill Martin]

Yeah, you and me both. I have sent several emails about the "soaking
wood chips" dumb-shit advice. When he or someone there didn't ever
respond, I wrote again suggesting that he might want to stick with
things he REALLY knows about.

Bill

On Jan 31, 2009, at 12:39 PM, Gerry Curry wrote:

> What do you expect? They're in Vermont and Chris Kimbell is a self-
> confessed hater of "heat."
>
> I've sent several emails to him suggesting that he introduce a WSM
> to his arsenal so he can do "real" BBQ (although I was careful not
> to put it that way). I also tried to suggest that he shouldn't be
> soaking his wood chips. Didn't even get a reply. He does love his
> Weber kettle, and at least he doesn't use gas or "quick start"
> briquettes!

The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)

[jwhi...@comcast.net]

Sorry the second post I hit resend instead of delete (fat fingers :)

Sent from my Verizon Wireless BlackBerry

-----Original Message-----

From: "Roy Kennedy" <roy...@nycap.rr.com>

Date: Sat, 31 Jan 2009 12:47:44
To: <SmokeR...@googlegroups.com>

[Bill Martin]

On Jan 31, 2009, at 1:01 PM, John Douglas wrote:

What is your favorite, I use Frank's because Paula Dean recommended it. I also have some chipolte Tabasco. Believe that is one of Joe's favorites.

Cholula, (the one with the little wooden knob screw-on top), and Tuong ot Sriracha from Huy Fong Foods, Inc. <http://www.huyfong.com>

Bill

What if there were no hypothetical questions?

[John Douglas]

I certainly don't agree with all of their findings, there recommendation for a rice cooker was a real bomb.

 

Oh, oh, I just looked at the label, says to contact them with an address in NJ. At least it is not NYC..... :)

 

John

----- Original Message -----

From: Bill Martin

To: SmokeR...@googlegroups.com

Sent: Saturday, January 31, 2009 1:03 PM

Subject: [BBQ] Re: CI recommends a Hot Sauce

[John Douglas]

Thanks,

I never heard of that one, I will look for it in Asian section or the market next time I am there.

 

John

----- Original Message -----

From: Bill Martin

To: SmokeR...@googlegroups.com

Sent: Saturday, January 31, 2009 1:14 PM

Subject: [BBQ] Re: CI recommends a Hot Sauce

 

[=Mark]

Have them get a WSM but don't let Chris near it.  Let Bridget fend him off with a spatula...

On Sat, 31 Jan 2009 14:39:32 -0400, Gerry Curry wrote

--
=Mark

http://www.exit109.com/~mstevens

[Garry Howard]

Well, there’s hot and then there’s HOT!!!!! Kinda like jumbo shrimp I guess.

 

Garry

 

---

From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com] On Behalf Of Bill Martin
Sent: Saturday, January 31, 2009 3:04 PM
To: SmokeR...@googlegroups.com
Subject: [BBQ] Re: CI recommends a Hot Sauce

 

They also classify Frank's as a "mild" hot sauce.  Whaaasup wid dat??

[=Mark]

Hot Sauce from NJ?

http://www.extremefood.com/

On Sat, 31 Jan 2009 13:17:46 -0600, John Douglas wrote

> I certainly don't agree with all of their findings, there recommendation for
a rice cooker was a real bomb.
>  
> Oh, oh, I just looked at the label, says to contact them with an address in
NJ. At least it is not NYC..... :)
>  
> John
> ----- Original Message -----
> From: Bill Martin
> To: SmokeR...@googlegroups.com
> Sent: Saturday, January 31, 2009 1:03 PM
> Subject: [BBQ] Re: CI recommends a Hot Sauce
>
> They also classify Frank's as a "mild" hot sauce.  Whaaasup wid dat??
>
> What is a "mild" HOT sauce.  Sort of a contradiction in terminology isn't it??
>
> Bill
>
> On Jan 31, 2009, at 11:55 AM, John Douglas wrote:
>
>

* Frank's was first and Tabasco was a "not recommended."
*
* Frank's RedHot Original Hot Sauce
* La Preferida Louisiana Hot Sauce
* Tabasco Hot Sauce
>
>
>
>
>
> [WINDOWS-1252?]“Madness is to hold an erroneous perception and argue
perfectly from [WINDOWS-1252?]it.”
> ........Voltaire
>
>
>

>
--
=Mark

http://www.exit109.com/~mstevens

[Gerry Curry]

You have to remember where I live. Franks and Tobasco are all that's available, although we're starting to see some Southeast asian stuff showing up.

On 31-Jan-09, at 3:01 PM, John Douglas wrote:

What is your favorite

Gerry Curry

ge...@currysystems.com

[John Douglas]

Yikes, when I saw your first post, I knew I was in trouble for that remark. :) Hmmm, a hot sauce with the name of sweet death and a skull on it may be a little too much for even my taste. I remember BJ bringing some to Q fest in Texas..........can't remember the name of it, but I decided not to try it. Should have brought my own T paper!! :)

 

I know you have forgotten more than I will ever know about chilies. Isn't that guy that you know who was on TV from NJ?

[Jon Stine]

Secret Aardvark Habanero Hot Sauce, from Portland, Oregon.  Trivia question:  Did you know that Portland is the only place in the U.S. where an 18 year old can legally have a Sam Adams? :-0


http://tinyurl.com/bqn6r7

Jon

[John Douglas]

I looked at the label on the Sam's ribs again and it still says Canada-American, now are they referring to the continent or Canada and North America. Again, they are the best I have seen around here. Hormel is terrible.

 

Almost 70 degrees today, the ice is gone and I will be smoking chicken and ribs.

 

Anyone have their 3-D glasses for tomorrows commercial??

 

John

----- Original Message -----

From: Gerry Curry

To: SmokeR...@googlegroups.com

Sent: Saturday, January 31, 2009 1:33 PM

Subject: [BBQ] Re: CI recommends a Hot Sauce

[Mike Chester]

----- Original Message -----

From: Jon Stine

To: SmokeR...@googlegroups.com

Sent: Saturday, January 31, 2009 2:39 PM

Subject: [BBQ] Re: CI recommends a Hot Sauce

Secret Aardvark Habanero Hot Sauce, from Portland, Oregon.  Trivia question:  Did you know that Portland is the only place in the U.S. where an 18 year old can legally have a Sam Adams? :-0


http://tinyurl.com/bqn6r7

Jon

I just found a recipe online that purports to be a clone of this.  I have not tried it yet.

 

Sorta Secret Aardvark Sauce (Habenero Hot Sauce)

Submitted by: Keith Orr

Keywords: Hot and Spicy, Caribbean, Condiment, Sauce, Easy, Food Processor

I thought I'd submit my recipe which is a clone of a locally available sauce here in Portland OR called Secret Aardvark Sauce.

Sorta Secret Aardvark Sauce

1 – 14.5 oz can of diced tomatoes or roasted tomatoes chopped - include the juice

1 – 14.5 oz can of rice wine vinegar

1-1/2 cups of peeled and grated carrots (packed into the measuring cup)

1 cup of finely diced white onion

1/4 cup of yellow mustard

1/3 cup of sugar

2 teaspoons of Morton’s Kosher Salt

1 teaspoon of black pepper

13 small Habaneras – seeded and membranes removed. (This was 2 oz. of Habs before cutting off the tops and removing the seeds and membranes)

2 teaspoons curry powder

1 cup of water when cooking

5 or 6 cloves of garlic - roasted if you've got it

Put it all in the crockpot on high until everything is tender. About 3 hours

Whirl in food processor – Don’t puree until smooth – make it lightly/finely chunky.

Makes 3 pints - To can process pint jars in a water bath canner for 15 minutes

I've thought about making this with peaches or mangoes too, but haven't tried it yet

[Bill Martin]

Sriracha is REALLY good with foods like Pad Thai.

Bill

On Jan 31, 2009, at 1:22 PM, John Douglas wrote:

Thanks,

I never heard of that one, I will look for it in Asian section or the market next time I am there.

 

John

 "I don't necessarily agree with everything I say."

Marshall McLuhan

[Scot Murphy]

On Jan 31, 2009, at 2:43 PM, John Douglas wrote:

>
> Anyone have their 3-D glasses for tomorrows commercial??

Got mine. :D

On topic: my favorite is Tapatio for mild heat and an all-purpose Tex-
Mex flavor. Cholula is good too, but I like Tapatio better. Frank's is
good in some things, Tabasco in others. Like if I've got a lentil or
bean dish going, and it's plain, I'll generally put Frank's in, but if
I've spiced it up I use Tabasco. It's hotter but more tart and
thinner. TryMe brand Tiger Sauce is really excellent on roast beef,
and I like Dave's Crazy Caribbean a lot on chicken. I've tried the
super-hot sauces, like Insanity and Endorphin Rush, and for me the
heat gets in the way of enjoying the flavor. I like something that
gives me a heat rush that takes a backseat to excellent flavor. I
guess I'm just not as macho as I used to be.

Scot "and as a man's man, I-- oops, broke a nail" Murphy

[=Mark]

I'm not sure which guy you are referring to.  I Was at a ChileHeads Hotluck a
number of years ago that was filmed for a TV Food Network special.

Funny thing about Blair is that even though his operation is located about 7
miles from where I live, we communicated via Email for a couple years before
we actually met at the Fiery Foods Festival in Albuquerque.

http://www.exit109.com/~mstevens/ffshow98/abq12.jpg

He also makes the best spicy potato chips I've ever had...

http://www.extremefood.com/shop/home.php?cat=9

On Sat, 31 Jan 2009 13:38:13 -0600, John Douglas wrote

> > [WINDOWS-1252?][WINDOWS-1252?]“Madness is to hold an erroneous perception
and argue
> perfectly from [WINDOWS-1252?][WINDOWS-1252?]it.”

> > ........Voltaire
> >
> >  
> >
>
> >
> --
>  =Mark
>
>  http://www.exit109.com/~mstevens
>
>

>

--
=Mark

http://www.exit109.com/~mstevens

[=Mark]

I'll second the Tapatio. More heat and much better flavor than Franks or
Tabasco. Funny thing is I was down in a gourmet shop down in New Orleans a
few years ago and saw a bottle of Tapatio for sale for $7.50. We have a
large Mexican population here and local supermarkets carry it for 79¢ a bottle!

On Sat, 31 Jan 2009 15:10:11 -0500, Scot Murphy wrote

--
=Mark

http://www.exit109.com/~mstevens

[Scot Murphy]

On Jan 31, 2009, at 3:30 PM, =Mark wrote:

>
> I'll second the Tapatio. More heat and much better flavor than
> Franks or
> Tabasco.

Dangit. Now I've got a jones for some eggs fried in goose grease with
Tapatio. Luckily I happen to have all that. <g>

> Funny thing is I was down in a gourmet shop down in New Orleans a
> few years ago and saw a bottle of Tapatio for sale for $7.50.

THAT'S funny! Yeah, I can get the middle-sized bottle at Kroger's here
for something like a buck and a half. Of all the sauces we keep
around, though, it's the one that goes the fastest.

Scot "it is about time for lunch..." Murphy

[John Douglas]

Well, I'm trying to remember what the show was about. Is there someone who lets people in at the end of the season to pick the last of the peppers?? I think you knew the guy or at least about him, you weren't with him in the TV deal.

 

John

----- Original Message -----

From: =Mark

To: SmokeR...@googlegroups.com

Sent: Saturday, January 31, 2009 2:21 PM

Subject: [BBQ] Re: CI recommends a Hot Sauce

[=Mark]

Ah yes, you're referring to Jim Campbell, AKA Rev Jim in the Chilehead world. 
He is the proprietor of Mild to Wild Pepper and Herb company.

http://www.youtube.com/watch?v=_wa6I-CDAHg

He is also the creator of that most infamous Chilehead ledgend:
"The Bread."

http://www.exit109.com/~mstevens/thebread.html

On Sat, 31 Jan 2009 14:49:53 -0600, John Douglas wrote

--
=Mark

http://www.exit109.com/~mstevens

[John Douglas]

Yep,

 

That's it, I love to see a video of the people tasting the bread.

 

John

----- Original Message -----

From: =Mark

To: SmokeR...@googlegroups.com

Sent: Saturday, January 31, 2009 3:40 PM

Subject: [BBQ] Re: CI recommends a Hot Sauce

[Glenn Middendorf]

hands down Cholula original not that it packs tons of heat but the flavor is great. I buy it by the case!!! Glenn


--- On Sat, 1/31/09, Scot Murphy <deppi...@gmail.com> wrote:

> From: Scot Murphy <deppi...@gmail.com>
> Subject: [BBQ] Re: CI recommends a Hot Sauce

[Pat Smith]

I've grown very fond of the Chipolte Tabasco ever since I dumped some
on some grilled oysters at Acme in New Orleans last November.

I like the smoky flavor coupled with the heat.

Pat Smith
B'ham, AL

[big...@wildblue.net]

  Ya missed it John. I got a couple of slices in the mail. Not bad.

James A. "Big Jim" Whitten
big...@wildblue.net

[Garry Howard]

Gotta go with Bufalo for a bottled hot sauce.

Garry

> -----Original Message-----
> From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com]

> On Behalf Of =Mark
> Sent: Saturday, January 31, 2009 4:30 PM
> To: SmokeR...@googlegroups.com
> Subject: [BBQ] Re: CI recommends a Hot Sauce
>
>

[Robert King]

Castillo is my favorite sauce. My wife brought me back 6 bottles from
a cruise to Mexico. I always load up when I'm down there. If you like
the one with the wooden cap and you like something spicier this is
your ticket.

[Bill Martin]

Reason I like Cholula is that you can taste the fruit, and the heat doesn't overpower the flavor.

That's also why I like Sriracha.   Good chiles and light on the vinegar.

Bill

Last night I shot an elephant in my pyjamas.

How he got in my pyjamas, I'll never know.

Groucho Marx

[Robert King]

Well I like things spicy. But this stuff is good flavor also. I don't like that fake scientist extract stuff. Never cared for Cholula that much to buy it. I think because it is everywhere here so I see it at all the restaurants. I like a little kick. Tabasco I like more as a salt an pepper type of thing. Not spicy at all to me.

Robert King

[Kurt Lucas]

Paula Dean also stated in a magazine I once read that a pork butt came from the rear leg  of a pig, near the pigs butt! I lost all hope with her after reading that.

 

Kurt

 

From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com] On Behalf Of John Douglas
Sent: Saturday, January 31, 2009 11:01 AM
To: SmokeR...@googlegroups.com
Subject: [BBQ] Re: CI recommends a Hot Sauce

 

What is your favorite, I use Frank's because Paula Dean recommended it. I also have some chipolte Tabasco. Believe that is one of Joe's favorites.

 

I guess he figures if you are a BBQ person that he can't bring you over............like having a debate over the bible with a Baptist minister............

 

Let your subscription run out and you hear a bunch from them!! :)

 

John

----- Original Message -----

From: Gerry Curry

To: SmokeR...@googlegroups.com

Sent: Saturday, January 31, 2009 12:39 PM

Subject: [BBQ] Re: CI recommends a Hot Sauce

 

What do you expect? They're in Vermont and Chris Kimbell is a self-confessed hater of "heat."

 

I've sent several emails to him suggesting that he introduce a WSM to his arsenal so he can do "real" BBQ (although I was careful not to put it that way). I also tried to suggest that he shouldn't be soaking his wood chips. Didn't even get a reply. He does love his Weber kettle, and at least he doesn't use gas or "quick start" briquettes! 

On 31-Jan-09, at 1:55 PM, John Douglas wrote:

·  Frank's was first and Tabasco was a "not recommended."

·  ·  Frank's RedHot Original Hot Sauce

·  La Preferida Louisiana Hot Sauce

·  Tabasco Hot Sauce

 

Gerry Curry

ge...@currysystems.com

 

 

 

<BR

[Gerry Curry]

As I've said before... Gomer Pyle in drag. 

If they could provide sub-titles so I could mute the sound I might be able to stand it, but even the ads for her shows bug me.

On 31-Jan-09, at 10:41 PM, Kurt Lucas wrote:

Paula Dean also stated in a magazine I once read that a pork butt came from the rear leg  of a pig, near the pigs butt! I lost all hope with her after reading that.

Gerry Curry

ge...@currysystems.com

[Scot Murphy]

On Jan 31, 2009, at 10:05 PM, Gerry Curry wrote:

> As I've said before... Gomer Pyle in drag.
>
> If they could provide sub-titles so I could mute the sound I might
> be able to stand it, but even the ads for her shows bug me.

I used to like her when she was low-keyed. Then she became ***PAULA
DEEN!!!***, and now she's all fake screechy exaggerated-accent
cornpone crap. I can't watch "Paula's Party." Oh, and her boys are
huge buttholes. On camera, at least.

Scot "she's still hot, though, as long as she shuts up" Murphy

[Dave Farrell]

I'm with you guys on that.

Dave Farrell

---

From: ge...@currysystems.com

To: SmokeR...@googlegroups.com
Subject: [BBQ] Re: CI recommends a Hot Sauce

Date: Sat, 31 Jan 2009 23:05:43 -0400

[Sherman Watkins]

I'm happy to say that the ads were enough to put me off ever watching. 
Thank you for confirming my decision.

--
Sherm

[Roy Kennedy]

Glen Sorry I missed your reply . That sounds good we aren't going this
weekend .Next week we are leaving for Aruba we will be back on March 3rd so
when we get back we should go there
Roy

-----Original Message-----
From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com]
On Behalf Of gmi...@yahoo.com
Sent: Saturday, January 31, 2009 10:30 AM
To: SmokeR...@googlegroups.com

Subject: [BBQ] Ping Roy


Roy if you would like to go to Wilsons let me know me and the wife will meet
you. It is 35 min from my house and it is good.

Glenn
www.hogtiedbackyardbbq.com

[Roy Kennedy]

Joe I will be in touch when we get back

Roy

-----Original Message-----
From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com]

On Behalf Of jwhi...@comcast.net
Sent: Saturday, January 31, 2009 10:41 AM
To: Smoke Ring
Subject: [BBQ] Re: Ping Roy

Let me know as well and maybe I can join you.

Joe in Connecticut
Sent from my Verizon Wireless BlackBerry

-----Original Message-----
From: "gmi...@yahoo.com" <gmi...@yahoo.com>

Date: Sat, 31 Jan 2009 07:29:46
To: SmokeR...@googlegroups.com<SmokeR...@googlegroups.com>

[Glenn Middendorf]

sounds good Roy anytime. Enjoy Aruba,wouldn't mind some warm weather and nice beaches myself. Glenn


--- On Sun, 2/1/09, Roy Kennedy <roy...@nycap.rr.com> wrote:

> From: Roy Kennedy <roy...@nycap.rr.com>
> Subject: [BBQ] Re: Ping Roy

[Jack Waiboer]

I made some breakfast sausage a couple of months ago and use Sriracha for heat.  It made some very good gravy for biscuits.  Good stuff Maynard!!

 

Jack W.

Charleston, SC

----- Original Message -----

From: Bill Martin

To: SmokeR...@googlegroups.com

Sent: Saturday, January 31, 2009 2:54 PM

Subject: [BBQ] Re: CI recommends a Hot Sauce

---

No virus found in this incoming message.
Checked by AVG - http://www.avg.com
Version: 8.0.176 / Virus Database: 270.10.16/1926 - Release Date: 1/30/2009 5:31 PM

[Jack Waiboer]

No Paula for me.  Couldn't take the fake crap from the start.  She's a descent cook with some stuff, most of it is reconstitued garbage.

 

Jack W.

Charleston, SC

----- Original Message -----

From: Dave Farrell

To: smoker...@googlegroups.com

Sent: Saturday, January 31, 2009 10:50 PM

Subject: [BBQ] Re: CI recommends a Hot Sauce

I'm with you guys on that.

Dave Farrell

---

From: ge...@currysystems.com
To: SmokeR...@googlegroups.com
Subject: [BBQ] Re: CI recommends a Hot Sauce
Date: Sat, 31 Jan 2009 23:05:43 -0400

As I've said before... Gomer Pyle in drag. 

If they could provide sub-titles so I could mute the sound I might be able to stand it, but even the ads for her shows bug me.

On 31-Jan-09, at 10:41 PM, Kurt Lucas wrote:

Paula Dean also stated in a magazine I once read that a pork butt came from the rear leg  of a pig, near the pigs butt! I lost all hope with her after reading that.

Gerry Curry

ge...@currysystems.com

[jwhi...@comcast.net]

Sounds good, maybe Nancee and Gregg will be around

Joe

Sent from my Verizon Wireless BlackBerry

-----Original Message-----

From: "Roy Kennedy" <roy...@nycap.rr.com>

Date: Sun, 1 Feb 2009 06:39:43
To: <SmokeR...@googlegroups.com>

[Pat Smith]

Gomer Pyle's character came from North Carolina - where I bet they know
from which end of a pig a pork butt comes.

Jim Nabors - who played Gomer Pyle - is from Alabama, where most of us
good ole boys (and girls) know where a pork butt came from.

Pat

[John Douglas]

The Neely's drive me crazy twice...............he is OK, but.......

 

John

----- Original Message -----

From: Jack Waiboer

To: SmokeR...@googlegroups.com

Sent: Sunday, February 01, 2009 6:38 AM

Subject: [BBQ] Re: CI recommends a Hot Sauce

[Gerry Curry]

Oh... right on, brother! I was so looking forward to that show! But that woman just can't keep her mouth shut. It might be different if she actually knew something about cooking! 

But then, I'm forgetting... little of what goes on on the Food Network has anything to do with cooking anymore. Personality is all important.

On 1-Feb-09, at 9:34 AM, John Douglas wrote:

The Neely's drive me crazy twice...............he is OK, but.......

Gerry Curry

ge...@currysystems.com

[Pat Smith]

Actually - if all the folks on that show were BORN Neely's instead of
MARRYING a Neely, the should probably would be worth watching.

She drives me absolutely batty.

I understand that the sister of the founder of Neely's Interstate BBQ
(Patrick's dad?) owns a BBQ joint in California. Spreading the gospel
of 'cue, I suppose!

PFSmith

[Andrew Stanley]

Jim's hot sauces are my absolute favorite. His Savina / Garlic sauce
is perfect in most any dish I'm looking to kick up, and his Chipotles
are amongst my favorite. I really like buying from him, and I really
enjoy his product.

For day to day eating, I keep a bottle of Cholua and Tabasco Chipotle
around when I just want some bright flavors in whatever I'm eating.
I've never had Tapaito or Sriacha, both of which I'll search out. I
do dig on Vietnamese chili garlic sauce, and keep a large bottle
around at all times.

Cheers,

-Andrew

--
I collect hobbies

[Sherman Watkins]

It says something when a comparison to Gomer Pyle is an insult to Gomer.  :-)

--
Sherm

[Robert King]

Yes. It is called Jaybees in Gardena I think? They had a second
location in Cypress but had been through a couple owners now.

Robert King

[Bill Martin]

I've never actually ever watched that show. A 30-second video promo
of the show, with her yapping, cured me of any curiosity about the show.

On Feb 1, 2009, at 8:32 AM, Pat Smith wrote:

> Actually - if all the folks on that show were BORN Neely's instead of
> MARRYING a Neely, the should probably would be worth watching.
>
> She drives me absolutely batty.
>
> I understand that the sister of the founder of Neely's Interstate BBQ
> (Patrick's dad?) owns a BBQ joint in California. Spreading the gospel
> of 'cue, I suppose!
>
> PFSmith

Bill Martin's Creative Services
Mac OS X Consulting Services and Support
Affordable Websites & Maintenance
Audio, Video Support
Digital Commercial Still, Location Photography
Copywriting, Production services
bma...@island-styles.com
830-998-1418

[Clay Sevier]

 
Paula sure has a great restaurant called Lady and Sons in Savannah, GA. I'd never even heard of her when I went but boy was it good.  She and her sons come up with some of the best food I ever had. She may not know her pork butt but I say go there, try that food, then tell me what you think of her.  I'm sure some of you have been and would love to hear about it. The Fried Green Tomatoes are the best!
 
Clay Sevier
Helicopter Solutions, Inc.
250 Springfield Road
Carencro, LA 70520
Cell: 337-257-4314
Home: 337-896-5157
csev...@msn.com

---

Date: Sun, 1 Feb 2009 08:08:20 -0700
Subject: [BBQ] Re: Paula Dean and a butt
From: tankw...@gmail.com
To: SmokeR...@googlegroups.com

[Dave Farrell]

Yes she does.  It is in Gardena, I think it is called Jay Bee's

Dave Farrell

[Gary Maines]

I should try it,  That is where I was born and went to high school……

 

Gary Maines

Smoking in the hills of Riverside

> </html

[Joe Welch]

yup, sure is. --- On Sat, 1/31/09, John Douglas <JohnD...@cox.net> wrote:

From: John Douglas <JohnD...@cox.net> Subject: [BBQ] Re: CI recommends a Hot Sauce

To: SmokeR...@googlegroups.com Date: Saturday, January 31, 2009, 7:01 PM

What is your favorite, I use Frank's because Paula Dean recommended it. I also have some chipolte Tabasco. Believe that is one of Joe's favorites.   I guess he figures if you are a BBQ person that he can't bring you over............like having a debate over the bible with a Baptist minister............   Let your subscription run out and you hear a bunch from them!! :)

John

----- Original Message ----- From: Gerry Curry To: SmokeR...@googlegroups.com

Sent: Saturday, January 31, 2009 12:39 PM Subject: [BBQ] Re: CI recommends a Hot Sauce

[Nathan Lim]

I agree with you, Bill. Cholula just can't be beat. Sriracha is good too. But Tabasco, Trappey's Red Devil, and Frank's RedHot all have a place on our cupboard too.

 

nathan

 

----- Original Message -----

From: Bill Martin

To: SmokeR...@googlegroups.com

Sent: Sunday, February 01, 2009 3:14 AM

Subject: [BBQ] Re: CI recommends a Hot Sauce

On Jan 31, 2009, at 1:01 PM, John Douglas wrote:

What is your favorite, I use Frank's because Paula Dean recommended it. I also have some chipolte Tabasco. Believe that is one of Joe's favorites.

Cholula, (the one with the little wooden knob screw-on top), and Tuong ot Sriracha from Huy Fong Foods, Inc. <http://www.huyfong.com>

Bill

What if there were no hypothetical questions?

NOD32 3808 (20090128) Information __________

This message was checked by NOD32 antivirus system.
http://www.eset.com

[Nathan Lim]

... and pho, the Vietnamese noodle soup

 

 

----- Original Message -----

From: Bill Martin

To: SmokeR...@googlegroups.com

Sent: Sunday, February 01, 2009 3:54 AM

Subject: [BBQ] Re: CI recommends a Hot Sauce

Sriracha is REALLY good with foods like Pad Thai.

Bill

On Jan 31, 2009, at 1:22 PM, John Douglas wrote:

Thanks,

I never heard of that one, I will look for it in Asian section or the market next time I am there.

 

John

 "I don't necessarily agree with everything I say."

Marshall McLuhan

[Big Krabba]

On Sun, Feb 1, 2009 at 10:58 AM, Clay Sevier <csev...@msn.com> wrote:

 
Paula sure has a great restaurant called Lady and Sons in Savannah, GA. I'd never even heard of her when I went but boy was it good. 

I've tried to go to her restaurant, several times, but waiting in line two hours is not an option for me.  There is also a relatives restaurant which is named Uncle Bubba's, I think.  Got there at opening time, two hour wait, but not for me, as I left.

Les

[Kye...@aol.com]

I've just about quit watching the Food Network for that very reason. All fluff-no meat.

 

Ken in NC

 

In a message dated 2/1/2009 8:37:38 A.M. Eastern Standard Time, ge...@currysystems.com writes:

Oh... right on, brother! I was so looking forward to that show! But that woman just can't keep her mouth shut. It might be different if she actually knew something about cooking! 

But then, I'm forgetting... little of what goes on on the Food Network has anything to do with cooking anymore. Personality is all important.

On 1-Feb-09, at 9:34 AM, John Douglas wrote:

The Neely's drive me crazy twice...............he is OK, but.......

Gerry Curry

ge...@currysystems.com

[Drew]

On Sat, Jan 31, 2009 at 2:54 PM, Bill Martin <bma...@island-styles.com> wrote:

Sriracha is REALLY good with foods like Pad Thai.

Bill

I also like to mix sriracha with honey to make a sauce/glaze for chicken... and on Sesame Chicken from the local Chinese restaurant...

My favorite hot sauce at this moment is El Yucateco Kutbil-Ik... it is a great habanero sauce, and most local stores carry it.  Another one that I like is called Rectal Rocket Fuel... I got it as a gift, and first thought that it was going to be a chintzy, touristy hot sauce, but it turned out to be good enough for me to get more.  It is a jerk based hot sauce.  I have had a few of the "fake" sauces (ie Dave's Insanity), and I am not too much into them...

I like Frank's Red Hot, but usually only on catfish or popcorn shrimp...

Drew

[John Douglas]

I think that is her brother..............I'm with you, a two hour wait is not for me.

 

John

----- Original Message -----

From: Big Krabba

To: SmokeR...@googlegroups.com

Sent: Monday, February 02, 2009 5:39 AM

Subject: [BBQ] Re: Paula Dean and a butt

[Robert King]

When they opened a new corporate bbq place here called Lucilles we went the first week. Place looks cool but they told us it would be a 2 hour wait. I told the lady that no place is worth waiting 2 hours. When I finally tried it I'm glad I didn't wait.

Robert King

[John Douglas]

Again, I agree, if I have to stand around and wait for two hours I want someone to be paying me. Years ago I was doing a commercial job for a retail store and he kept taking phone calls and helping people while I stood there with lights and camera set up. He finally said he hoped I did not mind waiting and I said no problem, I stated the clock/charges started when I walked in the door........he never did that again.

 

The last wait was at "The Cheesecake Factory," it was a short wait, but not worth it in my opinion. Most people I know rave about the place.

 

John

[Sherman Watkins]

The problem is that most people don't know anything about food.   They can't cook, think convenience before taste, and equate quantity with quality.  I trust very, very few people to recommend a good restaurant.  Simply scanning "the best" lists in most towns will show the wisdom of that approach. 

I know lots of people who think The Claim Jumper (mostly a CA chain but expanding east) is the best restaurant ever.  Waits are always at least an hour.  Hearing them talk you never hear about how wonderful the food tastes just about how much there was.  Once you get past the size of their baked potatoes the food is fairly standard and never worth the wait.  On the other hand, I know of a Greek restaurant (sadly 1400 miles from here) that served me one of the best meals I've ever had.  Every bite practically made my eyes roll back with pleasure.  We never went there when it was much more than half full. 

On Mon, Feb 2, 2009 at 6:25 AM, Robert King <rk...@kingsq.com> wrote:

When they opened a new corporate bbq place here called Lucilles we went the first week. Place looks cool but they told us it would be a 2 hour wait. I told the lady that no place is worth waiting 2 hours. When I finally tried it I'm glad I didn't wait.

Robert King

--
Sherm

[Buzz Dean]

Guess I thought that jim Nabors was from Indiana--just from what a
fixture he was at the Indy 500

[Bill Martin]

Yeah.....  I do that with my computer clients.  If they insist on talking to me while I work, I just turn around in the chair, and converse with them.  It usually only takes them 2-5 minutes to figure out they are paying me to "talk" to them.

Bill

On Feb 2, 2009, at 8:34 AM, John Douglas wrote:

Again, I agree, if I have to stand around and wait for two hours I want someone to be paying me. Years ago I was doing a commercial job for a retail store and he kept taking phone calls and helping people while I stood there with lights and camera set up. He finally said he hoped I did not mind waiting and I said no problem, I stated the clock/charges started when I walked in the door........he never did that again.

 

The last wait was at "The Cheesecake Factory," it was a short wait, but not worth it in my opinion. Most people I know rave about the place.

 

John

If we could just get everyone to close their eyes and visualize world Peace for an hour, imagine how serene and quiet it would be until the looting started.

...................unknown

[Gerry Curry]

My rates are:
$60/ hour.
$120/hour if you watch.
$180 if you talk.
$240/hour if you help.

On 2-Feb-09, at 11:35 AM, Bill Martin wrote:

> Yeah..... I do that with my computer clients. If they insist on
> talking to me while I work, I just turn around in the chair, and
> converse with them. It usually only takes them 2-5 minutes to
> figure out they are paying me to "talk" to them.

Gerry Curry
ge...@currysystems.com

[Carter, Tracy L (Tracy)]

We’re fairly recent (last year or so) converts to Cholula hot sauce.  Since it’s not really “hot” everyone in the family uses it.  It has a good pepper flavor and not the strong vinegar taste that we now feel Tabasco has.

 

Thanks to you wonderful folks on this list, I’m afraid my girls (15 and 8) are really becoming food snobs.  They’ve always been rather adventurous about food (will try anything at least once, and then again if they didn’t like it the first time, just in case) but as they’ve gotten older, they’ve got strict standards about certain foods and the quality they expect.  [And, yes, we eat at home most nights, most cooking from scratch due to youngest’s food allergies, so I’m sure that makes a difference, as well.]

 

 

Tracy L. Carter     tlca...@utk.edu

Knoxville, Tennessee, USA

 

[Kye...@aol.com]

15 minutes is my max. Too many other places that are just as good. Here in Charlotte we have an abundance of good places to eat. Johnson and Wales, the local Comm Coll cooking school and another private culinary school make this a foodie heaven. Although if the Rest. has a bar seat open I can be convinced to wait a few minutes longer <G>

 

Ken in NC

 

In a message dated 2/2/2009 9:34:39 A.M. Eastern Standard Time, JohnD...@cox.net writes:

Again, I agree, if I have to stand around and wait for two hours I want someone to be paying me. Years ago I was doing a commercial job for a retail store and he kept taking phone calls and helping people while I stood there with lights and camera set up. He finally said he hoped I did not mind waiting and I said no problem, I stated the clock/charges started when I walked in the door........he never did that again.

 

The last wait was at "The Cheesecake Factory," it was a short wait, but not worth it in my opinion. Most people I know rave about the place.

 

John

[Bill Martin]

I've ONLY seen one place in my life that was worth waiting 30 minutes or so for, in order to get a table.  A little Mexican restaurant in Waimanalo, Hawaii.

Anywhere else that I have had to wait 30 minutes to an hour or so, where I have actually sat at the bar and "waited", it was all "atmosphere", "social networking" and "ambience" the food took a poor second place to all those other things.

Bill

[Scot Murphy]

On Feb 2, 2009, at 6:53 AM, Kye...@aol.com wrote:

> I've just about quit watching the Food Network for that very reason.
> All fluff-no meat.

Same here. I record "Good Eats" on my DVR, but other than that it's
all competition shows now. People just don't tune in to watch
competent experts explain what they're doing and why. To top it off,
most of the "personalities" on FN are irritating in one way or
another: princess Giada DeLaurentiis, carny huckster Guy Fieri (who
can't pronounce his own name right...not that that's an affectation or
anything), and of course, everyone's favorite villain, Bobby Flay
(whom I don't dislike nearly as much as some). I'll tell you, if they
did a weekly show on Asian cuisine with Masaharu Morimoto (and a
translator) or Ming Tsai (is that his name?), I'd have that sucker on
DVR quicker than you can say "nori." Even as a carnivore, I can't
believe they don't have one show for vegetarians, something for
bakers, anything about Pacific Rim cuisines. One good show they had,
"The Food Hunter," featuring some British loon who loved things like
durian, was stuck at the 3:30AM slot.

I'd rather watch a week's worth of specials on Indian food than one
"Food Network Celebrity Recipe Ultimate Showdown Challenge."

Scot "but Cat Cora can be on thirteen days a week and I'd watch" Murphy

[Drew]

On Mon, Feb 2, 2009 at 2:14 PM, Scot Murphy <deppi...@gmail.com> wrote:

On Feb 2, 2009, at 6:53 AM, Kye...@aol.com wrote:

> I've just about quit watching the Food Network for that very reason.
> All fluff-no meat.

<SNIP>
princess Giada DeLaurentiis,

But wait!  You don't watch her show with the volume turned all the way down?  If not, what is wrong with you! <BFG>

Drew

 

[Bill Martin]

I DO sometimes watch the DeLaurntis lady, but not for the food.

Bill

The best computer is a man, and it's the only one that can be

mass-produced by unskilled labor.

Wernher von Braun

(1912-1977) German-USA engineer. He pioneered all aspects of rocketry

and space exploration, first in Germany and, after World War II, in the

U.S.

[John Douglas]

I was debating on answering about Giada, I have it on while working, I leave the sound on just to know when she is getting ready to stir something!!! :)

 

I like Guy, esp. the road shows, he showed a pretty good BBQ place here. One of the few I would go to if I ate Q on location.

 

After finding out about his background, I like Bobby and the cookoffs.

 

I guess the Italian chef is a good,Mario?, I think he had an incident that almost killed him.

 

Can't remember the guys name, but used to be on the program, a NY chef that travels to "wild' places to check out the food. He seems very real, smokes, gets drunk, sick and hung over on his travels.............

 

Jamie at home is interesting, it's stuck at 6:30 AM Sat...................hmmm, guess I do like most of the shows, but I have a lot to learn.

 

John

----- Original Message -----

From: Drew

To: SmokeR...@googlegroups.com

[Drew]

On Mon, Feb 2, 2009 at 2:49 PM, John Douglas <JohnD...@cox.net> wrote:

I was debating on answering about Giada, I have it on while working, I leave the sound on just to know when she is getting ready to stir something!!! :)

That is a good tip!  I will have to keep that in mind!
 

I like Guy, esp. the road shows, he showed a pretty good BBQ place here. One of the few I would go to if I ate Q on location.

 

After finding out about his background, I like Bobby and the cookoffs.

 

I guess the Italian chef is a good,Mario?, I think he had an incident that almost killed him.

Mario Batali is not with Food Network any longer... not even on Iron Chef...

 

Can't remember the guys name, but used to be on the program, a NY chef that travels to "wild' places to check out the food. He seems very real, smokes, gets drunk, sick and hung over on his travels.............

No Reservations with Anthony Bourdain... it comes on the Travel channel, not Food Network... it's one of the best food related shows on TV.

Drew

[Robert King]

That's funny. I'm glad you said it and not me first! One day I was watching her stir something and all of a sudden she became my favorite female cook <G>.

Robert King

On Feb 2, 2009, at 11:49 AM, John Douglas wrote:

I was debating on answering about Giada, I have it on while working, I leave the sound on just to know when she is getting ready to stir something!!! :)

 

 

[Bill Martin]

On Feb 2, 2009, at 1:49 PM, John Douglas wrote:

I was debating on answering about Giada, I have it on while working, I leave the sound on just to know when she is getting ready to stir something!!! :)

Oh, yeah.  The stirring is VERY stirring!

Bill

Crash programs fail because they are based on theory that, with nine

women pregnant, you can get a baby a month.

[Bill Martin]

On Feb 2, 2009, at 1:57 PM, Robert King wrote:

That's funny. I'm glad you said it and not me first! One day I was watching her stir something and all of a sudden she became my favorite female cook <G>.

Robert King

Yeah!  I second that. 

The only thing better would be: her, in my kitchen, free of any fashion encumbrances....  etc.

Bill

I have all my money tied up in non-negotiable debts so no one can take it

away from me.

[Kye...@aol.com]

I think the drunk guy that you refer to is Tony Bourdain. He's on the Travel channel now. Not bad-at least he's real and not full of it. Alton Brown is OK-His message is good but I can't abide the hokey delivery.

 

Ken in NC

 

In a message dated 2/2/2009 2:48:37 P.M. Eastern Standard Time, JohnD...@cox.net writes:

I was debating on answering about Giada, I have it on while working, I leave the sound on just to know when she is getting ready to stir something!!! :)

 

I like Guy, esp. the road shows, he showed a pretty good BBQ place here. One of the few I would go to if I ate Q on location.

 

After finding out about his background, I like Bobby and the cookoffs.

 

I guess the Italian chef is a good,Mario?, I think he had an incident that almost killed him.

 

Can't remember the guys name, but used to be on the program, a NY chef that travels to "wild' places to check out the food. He seems very real, smokes, gets drunk, sick and hung over on his travels.............

 

Jamie at home is interesting, it's stuck at 6:30 AM Sat...................hmmm, guess I do like most of the shows, but I have a lot to learn.

 

[Robert King]

This whole thing with the food channel is like the Home and Garden Channel (HGTV). There is no gardening shows on anymore. I wish they would just drop the "G". Kind of the same thing happening with the food channel.

Robert King

[John Douglas]

I believe I came late to the food network so it has not gone South for me yet. Looks like several have left and they are using reruns. I think Mario's program is still on every morning.

 

Yep, Tony is the guy, I think it would be a hoot to have dinner with him somewhere. I never watch the Travel channel for some reason, is his trips on the show very often?

 

John

----- Original Message -----

From: Robert King

To: SmokeR...@googlegroups.com

Sent: Monday, February 02, 2009 2:17 PM

Subject: [BBQ] Re: Food Network (was: CI recommends a Hot Sauce)

[Kye...@aol.com]

10:00 EST Monday or Tuesday-can't remember but he's on every week.

 

Ken in NC

[big...@wildblue.net]

and a lot of reruns. I TIVO Bizarre Foods and watch them in the mornings. Also been watching Man vs. Food some.

James A. "Big Jim" Whitten
big...@wildblue.net

[Mark in Bandera]

I have to go with Bill and Gary, they mentioned my standards Tuong ot
Sriracha (Rooster brand) is nicely hot and almost sweet it's so fruity
tasting. Great on spaghetti once in a while for a change, too.

And there's no doubt that Bufalo (distributed by Herdez) int he tall
thin bottles is amazingly good. They have Picante Clasica, Chipotle
and the hotter Jalapeno. What really sets them aside is the fact that
they are thick - almost like catsup, and that they hafe a lot of fruit
flavor along with the heat. I've given away a lot of these bottles to
people justt o get them to try it - most are still using it. It's
only about 90 cents a bottle and easily worth triple that.

Mark

[=Mark]

That would likely be Tony Bourdain.  He's had a show "No Reservations" on the Travel channel that's actually become pretty good since he seems to have toned down the wise ass personae.  To his credit he still gets drunk and totally loves pork (Mmmmm!  Chock full of porky goodness!)

On Mon, 2 Feb 2009 13:49:01 -0600, John Douglas wrote

> Can't remember the guys name, but used to be on the program, a NY chef that travels to "wild' places to check out the food. He seems very real, smokes, gets drunk, sick and hung over on his travels.............
>  

--
=Mark

http://www.exit109.com/~mstevens

[John Douglas]

Thanks to all......

[Will Syrup]

talking about food TV personalities I like Rachael and I don't care if she can cook. tried to send this but the list won't accept it because of the size. it is really funny. maybe one of you computer experts can find it.

 

 WhatisRachaelRaysmilingabout.wmv

[Jon Stine]

Corn porn.

http://www.youtube.com/watch?v=GRda_A4zXpI

Jon

[Bill Martin]

That, uh, got me, ummm, quivering, with excitement.

Bill

On Feb 2, 2009, at 5:44 PM, Jon Stine wrote:

Corn porn.

http://www.youtube.com/watch?v=GRda_A4zXpI

Jon

When I was kidnapped, my parents snapped into action. They rented out

my room.  -- Woody Allen

[Kevin Cleek]

My votes go for Sriracha, which is not really a "hot sauce" to my
thinking, but a condiment more like ketchup in consistency and use. Mix
a bit with ketchup and a touch of soy for an interesting dip for grilled
meat.

Sriracha has two products, both great with anything Asian. One has a
green cap and the other has a red cap. Green caps seem more common, and
I can't for the life of me remember what the difference is in the
ingredients, but there is a difference. Anyone remember?

All El Yucateco products are quality. Tapatio and Cholula are good,as
is Bufalo. I have the advantage of a few Mexicatessens close by. I
like Tabasco a lot, but it is more of a hot vinegar sauce and I don't
think it is comparable to "hot sauce" when we're discussing
condiments...it's a different animal.

As for the Dave's whatever...that's just concentrated heat. I've never
spent a dime on it.

Kevin

[Chuck's Wagon BBQ]

My favorite is Carolina Heat Wave Habanero Pepper Sauce. I also like
Sriracha, Bufalo, Tabasco and Cholula.

Chuck Dorak
Chuck's Wagon BBQ
Easton, PA
http://www.chuckswagonbbq.com

-----Original Message-----
From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com]
On Behalf Of Kevin Cleek
Sent: Monday, February 02, 2009 7:36 PM
To: SmokeR...@googlegroups.com
Subject: [BBQ] Re: Food Network

[Garry Howard]

Have you watched Man Vs. Food?

 

Garry

 

---

From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com] On Behalf Of Drew

Sent: Monday, February 02, 2009 3:52 PM
To: SmokeR...@googlegroups.com

Subject: [BBQ] Re: Food Network (was: CI recommends a Hot Sauce)

 

On Mon, Feb 2, 2009 at 2:49 PM, John Douglas <JohnD...@cox.net> wrote:

[Nathan Lim]

Hi Kevin. Seems like you got your email issues sorted out. Glad to see you
posting again.

nathan

----- Original Message -----
From: "Kevin Cleek" <kjc...@earthlink.net>
To: <SmokeR...@googlegroups.com>
Sent: Tuesday, February 03, 2009 8:35 AM
Subject: [BBQ] Re: Food Network


>

> __________ NOD32 3808 (20090128) Information __________
>
> This message was checked by NOD32 antivirus system.
> http://www.eset.com
>
>

[Gerry Curry]

I know it's the godless leftie in me, but I decided, right from the get-go, to boycott that programme. With all the poverty and starvation in the world today, not to mention the obesity epidemic taking over most of North America, I think a show that basically honours and promotes gluttony and excess is simply out of place.

Just my 2 cents.

On 2-Feb-09, at 8:57 PM, Garry Howard wrote:

Have you watched Man Vs. Food?

Gerry Curry

ge...@currysystems.com

[Sherman Watkins]

My family all wear the food snob label with pride.  My girls are 29 and 26 and the youngest one grew out of her food allergies about the time she started college. 

On Mon, Feb 2, 2009 at 8:49 AM, Carter, Tracy L (Tracy) <tlca...@utk.edu> wrote:

 

Thanks to you wonderful folks on this list, I'm afraid my girls (15 and 8) are really becoming food snobs.  They've always been rather adventurous about food (will try anything at least once, and then again if they didn't like it the first time, just in case) but as they've gotten older, they've got strict standards about certain foods and the quality they expect.  [And, yes, we eat at home most nights, most cooking from scratch due to youngest's food allergies, so I'm sure that makes a difference, as well.]

 

 

Tracy L. Carter     tlca...@utk.edu

Knoxville, Tennessee, USA

 

--
Sherm