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Off Topic Off Topic - General non-Corvette related discussion. |
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11-09-2012, 9:28am | #61 | |||||||
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Quote:
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11-09-2012, 10:06am | #62 | ||||||
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is it weird that I just like the taste of food
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11-09-2012, 10:16am | #63 | |||||||
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I was the one who turned him on to that stuff. I brought it to his lake house on Grand Lake when I brought some flank steak to grill on his Big Green Egg that weekend. As for the OP, I have countless amounts of seasoning and hot sauces here. My guess is that I have at least 40 different bottles of hot sauce, about 10 open at any given time, and 200+ seasonings including lots of bulk packages I keep in the freezer. We literally buy stuff like ground chipotle, granulated garlic, paprika, black pepper, and chili powder by the pound. I have a bag of oregano the size of a Websters dictionary. I make various rubs with the spices primarily, mainly for pork and poultry. For beef I usually just use salt, black pepper, and granulated garlic. As far as store-bought spice mixes, of course we have Old Bay, lots of different steak/seafood/chicken spice mixes, and a few others. I even have pink salt for making cured meats like pastrami. About 8 different kinds of sugar. Probably 10 different kinds of chili powder. |
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11-09-2012, 10:21am | #64 | ||||||
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Take equal amounts of good mayonnaise (like Hellmann's) and some coarse-grained mustard. It is a fantastic spread for sammiches.
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11-09-2012, 10:32am | #65 | ||||||
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I go through a big bottle of Franks Red Hot about every six months putting it on everything from scrambled eggs to pizza.
A man after my own heart. |
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11-09-2012, 10:34am | #66 | ||||||
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11-09-2012, 10:35am | #67 | ||||||
2016 Election Expert
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11-09-2012, 11:21am | #68 | ||||||
Vette Barn Crew
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11-09-2012, 11:35am | #69 | ||||||
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11-09-2012, 7:12pm | #70 | ||||||
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11-09-2012, 7:22pm | #71 | ||||||
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I've got a whole list of stuff to look for. Good jerb you guys !
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11-11-2012, 4:40pm | #72 | ||||||
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