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Questions for this august body:
Posted on 12/9/18 at 2:23 pm
Posted on 12/9/18 at 2:23 pm
1) blackstone grill - 36 or 28 and why? is it worth the extra $?.
2) can cane syrup be frozen?
3) anybody make their own pickled pork and tasso? i have recipes and tempted to try.
4) best rice for jambalaya?
5) temple meat for jambalaya....texture and why is it recommended?
6) has anybody had pyracantha jelly? recipe for it in one of Frank Davis cookbooks.
Thanks all.
2) can cane syrup be frozen?
3) anybody make their own pickled pork and tasso? i have recipes and tempted to try.
4) best rice for jambalaya?
5) temple meat for jambalaya....texture and why is it recommended?
6) has anybody had pyracantha jelly? recipe for it in one of Frank Davis cookbooks.
Thanks all.
5
Posted on 12/9/18 at 2:29 pm to caddysdad
yes
Posted on 12/9/18 at 2:35 pm to caddysdad
tree fidy
Posted on 12/9/18 at 2:40 pm to caddysdad
I make good Tasso. Recipe is in the Recipe Book above.
This post was edited on 12/9/18 at 3:06 pm
Posted on 12/9/18 at 2:48 pm to caddysdad
quote:
blackstone grill - 36 or 28 and why? is it worth the extra
How many will you be cooking for?
It's always better to have and not always need than to need and not have.
It's worth the extra money.
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