24 minutes of the reasons I like it here and the reason we are all here.
The end is a real must to see.

[mention]worth1[/mention] mouth started watering just as the spices were being added and didn't stop till the end, actually they haven't stopped and now I'm hungry...

Something else that I think about often is food prejudice.
It has came and went for many years.
One society get belligerent against another and they become food biggots.
You can look many up and others stay hidden due to whatever reasons I can't understand.
One I have found to be the subject of prejudice now is all things middle eastern.
What a shame for someone to be so hard headed as to refuse to eat the food of another culture due to reasons not related to the meal itself.
The meal itself could possibly mend the wounds of differences.

Own a glass top stove?
They have so many new products to clean one and they all suck.
This is what I use to clean a glass top stove.
A glass scraper.
That's right a regular old time glass scraper.
If you have a white one and you think you have it as clean as you can you might think again.
That awful stain will come right off because it isn't a stain its oil varnish

Got off way early today to beat the crowds for July 4th cooking event.
Yeah right.
Total failure on that idea.
At high noon the store was packed.
Lucky to get out alive.
At the meat section one woman was checking me for tenderness and whether or not I was boneless or bone in.
Almost had me in her cart until I moved.
This was a serious crowd for sure.

Now for the reason I posted the above.
Its our annual July 4th event.
A separation from the king of England and tyranny.
An experiment in freedom so to speak.
In a few posts and so on I will show y'all how I'm celebrating the big event.
It will be Texas old school sort of BBQ brisket.
Potato salad the way I love it.
Authentic South Side Meat Market sausage from Elgin Texas.
Beans cooked in one of my old pressure cookers.
Other odds and ends including pickled okra.
Not only do I embrace my country I also recognize my ties to Mexico of which Texas was once a part of.
And my personal German and French heritage.

worth1 wrote: ↑Fri Jul 02, 2021 2:23 pm Now for the reason I posted the above.
Its our annual July 4th event.
A separation from the king of England and tyranny.
An experiment in freedom so to speak.
In a few posts and so on I will show y'all how I'm celebrating the big event.
It will be Texas old school sort of BBQ brisket.
Potato salad the way I love it.
Authentic South Side Meat Market sausage from Elgin Texas.
Beans cooked in one of my old pressure cookers.
Other odds and ends including pickled okra.
Not only do I embrace my country I also recognize my ties to Mexico of which Texas was once a part of.
And my personal German and French heritage.

Well, looking forward to that!

I hear all the time much misinformation on YouTube.
One guy said the difference between a bowl of red and chili con carne was tomato products.
He is from Texas up in the Dallas area and is totally wrong.
A bowl of red is chili con carne period.
If you're not putting enough chilie powders in your chili to make it red you're not making chili.

The famed Texas Pecos cantaloupes are in.
Probably the best cantaloupe you will ever get in a store.

https://www.lubbockonline.com/news/2019 ... -few-farms

Almost becoming extinct it seems if the link is accurate, these cantaloupes. Maybe they are once again being revived since you found some where you live.

Cantaloupes thrive in hot and dry conditions. Pecos, Texas certainly has that going for it. Wonder what else makes the cantaloupes special?

I think it is the well drained soil.
I have grown them just as good if not better but not on a large scale.
Others I have know family friends in Bend Texas grow great melons too but sold them off a gooseneck trailer in San Saba and other towns in Texas in that area.
The one guy between him and his wife grew around 40 to 80 acres.
Both would be over 100 years old now.
I loved Lamar and went fishing on the river that his property was on for years.
God I remember one time I was on my Harley with my wife.
Hadn't seen him since I was a kid.
He was at the little store in Bend and hollered at me.
You're Worth Doss I haven't seen you since you were a little boy.
Him and another man I knew treated us like kinfolks and never even considered my long hair and the motorcycle.
That was back when bikers were frowned upon.
Get out of town you nasty thing was the rule of the day.
These guys and my father judged people by the way they were not by the way they looked.
These guys their wives and my father were best friends growing up during the great depression.

One Summer my wife helped him with the cantaloupes.
Lamar was probably in his 70's.
He had great fun trying to knock my wife over by throwing cantaloupes and watermelons at her in the trailer.

Now this is interesting.
I went to HEB yesterday and was going to get a bottle of kitchen bouquet.
They didn't have any and the store in Bastrop didn't have it listed anywhere.
Wow really.
So today I looked and all the other stores had it.
What gives.
Like an idiot that I am I called corporate in San Antonio.
Nothing ever gets done like this and you get idiots on the phone.
Well not with these people.
The lady answered the phone saw what I was talking about and even said her mother used it.
While I was on the phone she had already sent in the request to get it back on the shelf as we spoke.
Took my number and said I would get notified when it was available in Bastrop again.
Talk about service what a nice lady.
I told her it seems trivial but nothing ever gets accomplished by just complaining to others that can't do anything.
I mean kitchen bouquet has been around for probably 100 years or more.
It is a necessity in my kitchen and have grown up with it.
https://en.m.wikipedia.org/wiki/Kitchen ... %20Company.

Yep, kitchen bouquet was in about every kitchen back in the day. Hadn’t thought about it in years. I don’t remember my folks using it much if at all, though. Back when I killed bugs, I’d see Kitchen Bouquet in most all the kitchens, even commercial ones. We did clean outs where everyone would clean out their cabinets to get blasted with bug killer. That’s not how it’s done anymore, but it was SOP back in the 1980s.

BTW, I got a Pecos cantaloupe today, super happy to see them here locally. The fragrance was divine. Chilling it for later as it was already ripe, but not yet too soft.

I keep kitchen bouquet on stock at all times.
I have one I just opened and another unopened.
Since I opened one I wanted to make sure I didn't run out.
What a life I have worried about kitchen bouquet.
But some time ago a lady was looking in the store and saying something.
Don't remember but it had to do with the rearranging of products.
May I ask what you're looking for i exclaimed.
You probably wouldn't know but it is called kitchen bouquet.
Oh I know where they keep it and took her to it.
She was flabbergasted that a man knew not only what it was but where it was kept
I got two bottles too and that is what I have now.
Once the Pecos cantaloupes are gone I won't be getting anymore.
The ones they normally sell are horrible no taste
Just like the tomatoes.
Orange cardboard.
I have asked many people that eat these and other disgusting things from the store they have ever eaten one any different.
They say no.
How awfully sad.

Sometimes a girls gotta treat herself.
I always wanted one for acidic suaces.
Been using stainless with thick bottoms and thick aluminum alloys.
Raw cast iron is ok but you lose the seasoning.
Plus it leaves and iron taste.
Wanted something different and large enough to do something with.
Like cook down tomato puree.
Like I needed another cast iron kettle.
Never thought I would want or need one that is enameled but I did and do.
I always walk the cooking section at HEB and saw this beautiful thing.
Well not really I was hoping they had one before I left the house.
So it wasn't like an impulse purchase.
This is the HEB brand Mexican inspired cookware called Cocinaware.
Good quality and cheap to boot not a flaw on it.
5.2 quarts.
Cobalt blue.
29 dollars.
It's warming my Cincinnati chili up as we speak.

My favorite things to cook chili in - enameled CI! The 5 qt, usually, but the 9 qt when I'm making a LOT! A lot of my Mexican foods, too. These two I got back in the 80s for a steal, and are in almost new condition. Something else I use the 5 qt for is baking bread at high temp, in some parchment paper. I had to get one of those SS knobs - price has more than doubled on those!

I'm already on the lookout for the stainless to make a knob on the lathe.

I always use my enameled cast iron for tomato/spaghetti sauce, Chili etc. I have my raw cast iron fry pans but my big pots are enamel coated just because it is more versatile for me. I put my large heavy stainless pots in the basement for when I need them but my enameled cast iron stays in the kitchen because I use it more. Smaller pots like 4 quarts and below I still use the stainless. Now I wish I had a pan or two of enameled cast iron frying pans in different sizes. Still nothing like raw cast iron for searing a steak, though. Although I don't have an enameled frying pan so I haven't actually tried a steak in one, but no way it could beat a raw cast iron. Might be able to equal one, I suppose, but not beat it.

Staub has a killer sale going on for about 12 more hours.
https://www.staub-outlet.deals/