Recent content by CraigC

I think you might want to check your sources.

Has anyone ever made their own homemade hotdogs? I have the sausage making equipment, but never made hotdogs.

Skewered on a hickory stick and cooked over an open fire.

Vancouver, as in BC? I've been there working on a customers yacht (diving program). I have worked with some folks in Mexico that spoke mostly a dead language, Nahuatl (Aztec) still spoken in some areas, however with their Spanish and my small amount of Spanish we managed to understand each...

I know this doesn't help with your question, but I think Chinese markets would do more business if they had someone that spoke English to translate. There are products I'm interested in that I have no idea what they are.

Moroccan dishes for a tagine. Might need some preserved lemon.:yum:

Use sweet onion and that is what the lime juice is for.:smile:

If you don't like jalapeno, try serrano or manzano (apple) chili.

Karen makes an addictive recipe with white chocolate, pistachios, pink salt and Carolina Reaper flaked. It is really good. The Reaper flake is used very sparingly.

Anyone ever try Blue Plate? I was a Miracle Whip fan until I decided that having both mayo and MW in the fridge was taking up too much space. Now it is Kraft mayo. Still prefer home made over all.

Don't know about "Gourmet", but a couple of favorites are "chicken and andouille sausage gumbo and chicken and andouille Jambalaya.:smile:

We ship packages via USPS and UPS everyday. Like UPS the USPS allows the post person to take up to 70 pound packages for priority mail. We have customers on military bases through out the world. The only way to ship to them at reasonable costs is via USPS. With packages 20+ pounds, I will drop...

Add some pecan smoke and you've got it!:chef:

Cara papa was a big one at the gym, along with Fayo Chino Ranito.:ermm:

San Pellegrino plain and the blood orange.