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If anyone's ever in the neighborhood, holler! I've been known to try a place or two around here :) And if I'm not available, try www.guidelive.com

Just make sure you remember the cardinal rule: The Turkey MUST be thawed and at or about room temperature before you put it in all that hot oil!!!

Bah! Just go to the tortilleria and let the little girl make them up fresh for you! Corn AND Flour! (And get a warm pack of the corn ones for the ride home... they don't even need butter!) Oh... you don't all live in Texas? I'm sorry! Carry on! :smile:

Sorry, It'll be ruined... drop it off at my house and I'll dispose of it for you... :angel:

How about a wine vinegar? And have you spoken to your local clergyman? While imbibing alcohol is frowned upon, would cooking with it be? I'd ask his advice since a LOT of the alcohol is burned off... Finally, they do make virgin wines... You might want to look at them for cooking...

If you're on a budget, a good pork cutlet can be used in the veal's place... But try to use the veal as it's Oh so yummy!

Seasoned shredded chicken or pork would be interesting as an appetizer... Maybe seasoned with a hint of soy or sweet & sour sauce... Almost like a paper-wrapped chicken.

Yeah, Dallas/Ft Worth isn't exactly the seafood capitol of the world... But we do OK... Most of the Viet places use fake crab around here (even Mi Lan, my fave has gone to that) and have cut back a little on the squid... Really annoying! Oh well... such is life!

The big one (Used to be Winn Dixie) Or the little one in Vietnam Square? I live over on Hulen, and eat Viet at least twice a month... Sometimes a lot more :)

If I don't have to crack 15lbs of cow shins, it'll be worth it! Heck, I'll even shave the beef! By the way, speaking of... have you ever tried 7 courses of Beef? A couple of the local Pho houses in Ft Worth have this, and it's basically every yummy idea the Viets could come up with...

Actually, we do it in Texas and Louisiana... We call 'em SWAMP FRIES! No curds though... Cheddar cheese here! Add diced tomatoes and onions if you're feeling saucy! Sorry for the triple post... Just like to keep my subjects straight!

Hey, don't knock Poutine till you've tried it! (Just as a word to the wise, when visiting Toronto, get said poutine from a resturant that ISN'T McDonalds! :sick: )

Mooses got chitlins??? :wacko:

I'm the original Pho piggy, and lemme tell ya... THAT looks like the real deal... But to be sure, why don't you scoot on down here and whip me up a batch??? :angel:

But does solitary fish sauce ever actually taste oK??? :lol:

Noc Mam is the name for the fish sauce, gotten at your local asian grocery. Possibly had a little Siracha hot sauce as well... Red bottle with a chicken on it. (We call it kickin chicken!) :smile: You might also look at experimenting with chili oil in the sauce... that might account for the...

The best tomato sauce I've ever eaten was cooked by my Dad's 1st cousin Iola in Italy. We spent a week there visiting, and I really wish we could have spent more! But on to the sauce. I watched carefully and have been able to reproduce it... it's actually very easy, and my mother glared at me...

I'm lazy! Just send me 2 dozen pupusas and I'll be happy! :pig:

Don't forget to raise one's pinky when ingesting the bear meat! One must observe protocol, after all! :rofl:

A lot of people substitute chicken for pheasant... Or maybe other gamebirds.

I'm also in Texas and that's an easy one: Send that carpetbagger back to whatever northern state he came from! :lol: And as far as steak cooking, I either like to sear it in a pan, then slow cook it to the proper heat, or sear it and finish it in the oven. I'm a medium-well kind of guy. A...