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Old 57 Minutes Ago   #6991
imp
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Originally Posted by Rajun Gardener View Post
I know what you mean about the Mexican places. I worked in Orange TX for 4 years and the best food was in those crappy looking restaurants. Some if the best Mexican food I've had was in North Carolina when I was at Camp Lejeune. It was better than most I had in Texas including San Antonio. It was a family business and they had awesome food.

Rajun, there is a place here in town, the very very wrong side of town, especially at dusk to dawn times, and they close at 3 pm.. Terrifically good Mexican food and you get a really big serving. It's a family run place. But it's so good and clean inside, but the outside is... bad, just makes you go omg, not getting out of the car/truck and not eating in there. They have a fairly large menu, everything from breakfasts to dinners, but come 3 pm, they are closed and going home. Often crowded, too.
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Old 56 Minutes Ago   #6992
Worth1
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Whole sides of fried pig skins so big you can sleep under them.
These are the paces I get my so called "real" Mexican food and learn.
Not from some Austin Tex Mex hipster breakfast taco place.
Bump
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Old 53 Minutes Ago   #6993
imp
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Bump

Wow, you are just bumping your own just made posts/ How odd.


You did it here, too.


http://www.tomatoville.com/showthrea...30646&page=341
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Old 50 Minutes Ago   #6994
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whoopie
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Old 46 Minutes Ago   #6995
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whoopie

Whoopie pie.


https://www.epicurious.com/recipes/f...ie-pies-107615

YieldMakes 8 individual dessertsActive Time30 minTotal Time1 hr
Ingredients

  1. For cakes:
    • 2 cups all-purpose flour
    • 1/2 cup Dutch-process cocoa powder
    • 1 1/4 teaspoons baking soda
    • 1 teaspoon salt
    • 1 cup well-shaken buttermilk
    • 1 teaspoon vanilla
    • 1 stick (1/2 cup) unsalted butter, softened
    • 1 cup packed brown sugar
    • 1 large egg
  2. For filling:
    • 1 stick (1/2 cup) unsalted butter, softened
    • 1 1/4 cups confectioners sugar
    • 2 cups marshmallow cream such as Marshmallow Fluff
    • 1 teaspoon vanilla

Preparation

  1. Make cakes:
    1. Preheat oven to 350°F.
    2. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
    3. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
    4. Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.
  2. Make filling:
    1. Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
  3. Assemble pies:
    1. Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.
Cooks' notes:
• Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature. • Filling can be made 4 hours ahead and kept, covered, at room temperature.
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Old 42 Minutes Ago   #6996
Worth1
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Quote:
Originally Posted by imp View Post
Whoopie pie.


https://www.epicurious.com/recipes/f...ie-pies-107615

YieldMakes 8 individual dessertsActive Time30 minTotal Time1 hr
Ingredients

  1. For cakes:
    • 2 cups all-purpose flour
    • 1/2 cup Dutch-process cocoa powder
    • 1 1/4 teaspoons baking soda
    • 1 teaspoon salt
    • 1 cup well-shaken buttermilk
    • 1 teaspoon vanilla
    • 1 stick (1/2 cup) unsalted butter, softened
    • 1 cup packed brown sugar
    • 1 large egg
  2. For filling:
    • 1 stick (1/2 cup) unsalted butter, softened
    • 1 1/4 cups confectioners sugar
    • 2 cups marshmallow cream such as Marshmallow Fluff
    • 1 teaspoon vanilla

Preparation

  1. Make cakes:
    1. Preheat oven to 350°F.
    2. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
    3. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
    4. Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.
  2. Make filling:
    1. Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
  3. Assemble pies:
    1. Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.
Cooks' notes:
• Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature. • Filling can be made 4 hours ahead and kept, covered, at room temperature.

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Old 14 Minutes Ago   #6997
Worth1
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Beans and rice for supper.
Found it better than fruit loops.

Worth
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Old 6 Minutes Ago   #6998
Rajun Gardener
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Whoa! Ya'll talking about bumping and I'm over here using a new to me stripper. She did the job too!! It was a gift that keeps on giving, easy to clean too.

https://www.youtube.com/watch?v=4w2aaDk5qys
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Last edited by Rajun Gardener; 2 Minutes Ago at 09:30 PM.
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