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Old April 30, 2018   #6601
AlittleSalt
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Salt,

Your part of Texas, Czeck bakeries; one on east side of I-35, one on west side of I-35; near Carl's corner, which do you prefer? Is Willie still part owner of the truck stop at Carl's corner?
I don't know? There's really nothing out there that would make us drive through Carl's Corner. That's a part of I35 where you need to drive 70mph on the onramp just to get on I35 and you might not get ran into. I have never stopped to find out what the bakeries are like.
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Old April 30, 2018   #6602
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I don't know? There's really nothing out there that would make us drive through Carl's Corner. That's a part of I35 where you need to drive 70mph on the onramp just to get on I35 and you might not get ran into. I have never stopped to find out what the bakeries are like.
I don't drive to Houston as often as I used to. I haven't been thru that area in eight or ten years. Our daughter and her hubby stopped on the west side returning home from a golf tournament recently. She loaded up on some of the Czeck goodies and they were good.

Last edited by DonDuck; April 30, 2018 at 12:51 AM.
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Old April 30, 2018   #6603
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I had a normal lunch yesterday, so I only had salsa and tostado chips for dinner. That was a cheap and tasty meal.

My favorite Salsa is Tascosa brand when fresh garden veggies are not available for home made salsa. Tascosa claims to have national distribution, but they don't really. They are pretty much limited to the Texas panhandle area, but you can order it on line. We used to order it by the case.

Most commercial salsa's seem to be a bunch of chopped veggies including a little hot pepper; mixed with ketchup and a little sugar. I detest them. I bought some Clint's Texas salsa with roasted serranos at Walmart recently and it is really, really good. It is a lot more like home made than most salsa's. That was my dinner with the chips so I probably ate about two bucks worth of salsa and chips.
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Old April 30, 2018   #6604
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I usually prefer flour tortillas, but had corn ones instead. Toasted them in a dab of butter and they were fresh, so very good.

Czech bakeries choice used to be the one on the east side, like 30 + years ago, when delivering sheet rock to Houston.
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Old April 30, 2018   #6605
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The store bought factory corn tortillas which are what most restaurants use are nothing compared to real fresh made corn tortillas.
When the masa is dried out and rehydrated the corn flavor goes away never to return.
The variety of the corn makes a big difference too.
Just like fresh baked bread from the oven cant be duplicated or preserved.
I have only had anything remotely close to real ones once or twice in my life at a place in East Austin years ago.

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Old April 30, 2018   #6606
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Default Legends of Texas Barbecue

FYI!!! I just bought this e-book and it's awesome. It's a revised version with new recipes from of the top pitmasters in Texas and a nice history lesson with everything from Barbacoa to old(early 1900's) pits up to recent BBQ. I'm sure some of you will recognize some of the people and places in the book.

I had to post it here since most of Ya'll are from Texas.


I found a deal on a Kindle E-book. If you have Prime the reader is free and there's also a Windows version if you have Windows 10.

Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters, Revised & Updated with 32 New Recipes!

If barbecue in Texas is a religion, this book is its bible. Originally published only in print in 2002, this revised and updated edition explores all the new and exciting developments from the Lone Star State's evolving barbecue scene. The 100 recipes include 32 brand-new ones such as Smoke-Braised Beef Ribs and an extremely tender version of Pulled Pork. Profiles on legendary pitmasters like Aaron Franklin are featured alongside archival photography covering more than 100 years of barbecue history. Including the basic tools required to get started, secrets and methods from the state's masters, and step-by-step directions for barbecuing every cut of meat imaginable, this comprehensive book presents all the info needed to fire up the grill and barbecue Texas-style.

https://slickdeals.net/f/11534319-le...#post114899351
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Old April 30, 2018   #6607
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Gonna start calling you Smokey.
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Old April 30, 2018   #6608
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Smokey Rajun

I'm thinking about making some sort of pasta tonight. I'll add some crawdad tail meat to mine.
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Old April 30, 2018   #6609
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Crawfish fettucine Alfredo.
Worth
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Old April 30, 2018   #6610
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Sounds good Salt!!!

Not just Smoke, I also bought 2 from Francis Mallman about open pit grilling for some recipes.


Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere

Seven Fires: Grilling the Argentine Way
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Old April 30, 2018   #6611
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I'm cooking cabbage with carmelized onion, baked sweet potato; and baked, boneless chicken thighs for dinner tonight. I'm also baking some large icicle radishes I harvested today so my yellow squash vines growing behind the radishes get plenty of sunlight. Someone recently posted a comment about how good some baked radishes they baked tasted. It is an experiment. I have no idea how baked radishes taste.

Last edited by DonDuck; April 30, 2018 at 04:37 PM.
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Old April 30, 2018   #6612
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Crawfish fettucine Alfredo.
Worth
I bounced that idea off and Jan said No. So I told her everything we have in the freezer, and she said No again. hmm...
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Old April 30, 2018   #6613
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I bounced that idea off and Jan said No. So I told her everything we have in the freezer, and she said No again. hmm...

Well that sucks, I would eat anything you cooked for me.
Or at least till the honeymoon was over.

Tonight I have a really big surprise for everyone.

Hint, I Love Texas.

Worth
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Old April 30, 2018   #6614
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Nine minutes and counting till liftoff.

Worth
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But of course I live in Texas and the dam things are huge.

Last edited by Worth1; April 30, 2018 at 06:06 PM.
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Old April 30, 2018   #6615
Worth1
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10 9 8 7 6 5 4 3 2 1 .
Houston we have liftoff.
Cornbread cooked in a Texas shaped cast iron skillet.
Worth
IMG_20180430_4481.jpg
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