catiii

It's the only DP I ever drink :)) It is great to be a Texan!

Chefrodrigo: Your food pics and descriptions were excellent. But: I AM LOSING MY MIIIND!!! It is 3am and I am now starving! I feel like a junkie that needs a fix!!! When I get off at noon Fri, I'm gettin' on my motorcycle and making a straight line for the nearest small town to engage in consumption in mass quantities!

Yes, just like the one you link to. The Culinare Safety Can. I have had mine 3 years. PROS: Works absolutely great and is durable and heavy duty CON: Lately, it has started slipping on some cans and just will not open them. I don't know if some cans are kindof quirkey or if it's the serrated metal cam that is wearing out and keeps it from gripping as well. I'm going to write the company and see what they say, and perhaps get a replacement. With this thing, I do not even miss an electric.

That's likely due to real sugar (like it used to be here) rather than the corn syruppy mess we have in the US> I only drink DP from the last real sugar bottler in the world, Dublin TX.

Bahamian Fried Fish Serves 3 as Main Dish. I just fet like experimenting tonight. I was making my usual fried catfish and had a brainstorm: BAHAMIAN FRIED FISH ANY FIRM WHITE BONELESS FILETS (1.5 lbs) [i use catfish , and cut out the center fat line and the fat layer on top; no fishy taste and never a bone yet] Cut filets to size as desired and place in corning ware bowl. Smother with lemon juice. *Add a large splash of coconut rum (!). I use Ricardo coconut rum from the Bahamas because of its unique natural flavor. For the cornmeal mix, I add salt; black pepper; paprika; cayenne; garlic powder; onion powder....all to taste. The fish is left in liquid just long enough to prepare the cornmeal. Dredge the filets in cornmeal and fry in deep fryer with basket at 375-400 F for about 4 min. It is an unbelievable flavor blend. Most people would taste it and not realize what it was until you told them it was coconut they were tasting. I'm going to experiment with some sides and sauces next time around to go with it. Keywords: Main Dish, Dinner, Seafood, Carribean, Easy, Deep Fryer, Fish ( RG807 )

Bahamian Fried Fish Serves 3 as Main Dish. I just fet like experimenting tonight. I was making my usual fried catfish and had a brainstorm: BAHAMIAN FRIED FISH ANY FIRM WHITE BONELESS FILETS (1.5 lbs) [i use catfish , and cut out the center fat line and the fat layer on top; no fishy taste and never a bone yet] Cut filets to size as desired and place in corning ware bowl. Smother with lemon juice. *Add a large splash of coconut rum (!). I use Ricardo coconut rum from the Bahamas because of its unique natural flavor. For the cornmeal mix, I add salt; black pepper; paprika; cayenne; garlic powder; onion powder....all to taste. The fish is left in liquid just long enough to prepare the cornmeal. Dredge the filets in cornmeal and fry in deep fryer with basket at 375-400 F for about 4 min. It is an unbelievable flavor blend. Most people would taste it and not realize what it was until you told them it was coconut they were tasting. I'm going to experiment with some sides and sauces next time around to go with it. Keywords: Main Dish, Dinner, Seafood, Carribean, Easy, Deep Fryer, Fish ( RG807 )

Stockyards is WAY too far from DFW. I live 1 mi S of DFW and sing at Billy Bob's on occasion and it takes me a good 30 minutes. $$$$ of a cab ride. Ouch. Just N of DFW at the 121 360 114 merge area in Grapevine/Colleyville is just about every major chain from Brinker, et al you can think of. Don't even think of FW or you will indeed spend the night here

Hee hee..Thanks beans!!! :)))

Sounds yummy! Are they better than the Dallas Tortilla Factory tamales at Greenville at Fitzhugh?

To avoid desensitizing, I go outside just prior to serving with a glass of wine. When I come back inside, it's all fresh again and smells like heaven. I also enjoy my own cooking because I know the cleanliness in my own kitchen and I serve it hot! Two of my pet peeves: filthy restaurants and luke warm food being served. It should be hot so the guest doesn't have to rush to eat it before it's ice cold.

If you're looking for neutral and clean, I have found only one that truly fits that description imo: Grey Goose. I wouldn't destroy it with an infusion, however :) For instance if you want an orange "infusion", take a frosted martini or shot glass of Ice Cold vodka (no ice) and add just a touch of Blue Curacao. Better than the commercial varieties, you can adjust to taste, and you don't end up with an entire bottle of something you may get tired of. Variety is the spice of life :)