SpaghettiWestern

When i use to live near Canada..... i shopped there ALL the time and one of the things i would bring back was Lays BACON flavored chips. NOT the BLT chips that they have released now..... Just smokey BACON ! They are to DIE for ! i miss them SO much ! WHY dont they sell them here in the USA? they have everything else.... BUT BACON ! are they afraid of offending people that dont eat pork? AND..... i havent seen anyone ELSE making Bacon flavored chips either. what gives ? its something thats just NOT available here in this country. ok.... am i wrong? is there a company making them that i havent discovered ? please dont tell me to try and make them myself. i'm not interested in doing THAT ! EVER ! lol so? does anyone have any idea why they arent sold here? i dont know if they would even give me a straight answer if i called Lays and asked. lol

thanks for the suggestion..... i'll check into it.

Yes... i know i can get it online and that it only comes in 4 packs. and yes the jars are large. i was just saying in a previous post that i was thinking that i might have to find some folks that want to go in on it with me if i cant find the jars sold single. i didnt know that commercial mayo didnt need to be kept cold.... but aside from that..... a 4 pack of THOSE big jars would last me the rest of my life. so..... not looking to have 4 of them to myself. i need to find a place that sells them single

i have googled it..... i know i can get it from amazon..... but they only sell it in the 4 pack. sams club and costco dont have it.... i already checked. what i need to find is a store that sells the jars individualy. walmart at one time used to sell it but they dont anymore. if i cant find it by the jar..... i'll have to find some folks that want to go in on it with me.... and buy the 4 pack. i just thought i would toss it out here to see if anyone might have seen it for sale somewhere in their travels.

yes... i know i should try making it. maybe i will at some point.

I believe they call it extra heavy mayonnaise. i dont use alot of mayo but when i do..... i want the REALLY good stuff.... and imagine this stuff makes UNBELIEVEABLE deviled eggs. lol i understand this is a food service item so it only comes in large quanity. walmart use to sell it but they dont anymore. does anyone know where i might be able to buy this by the jar. i know its a very LARGE jar but.... i intend to share it with others i know who are interested. thanks for any help.

I guess it must be me but ... i cant leave any destination food joint without taking something home. LOL sorry you didnt think to stop at Blacks just for a bit of brisket to take with you. On your next trip.... dont forget to include Blacks...... i think you'll enjoy it.

CHRIS ! you went all the way to Lockhart and you didnt go to BLACKS ? why? Its usually the best of the bunch in Lockhart....the brisket is usually top of the heap.

Hey thanks guys. i'll keep what you said in mind.

Does anyone know where i can get some fresh roasted peanuts in the shell between San Antonio and Austin ? i know they grow 'em down here but i would like to find someone roasting them. they are SOOOO good just out of the roaster. OR.... i would like to get them raw from a farmer and make boiled peanuts at home. thanks.

i recently aquired a old griswold nickle plated cast iron pan. my question is.... does it cook as well as the black cast iron? i havent used it yet and as i understand it..... they began to nickle plate because in the late 1800's ...consumers wanted a shinnier pan that looked more decorative than just the black cast iron. anyone have any comments on this? thanks

WOW guys ! thanks for all the great comments. I havent been near the computer for a few days so i havent checked back to see if there were more comments posted. i guess the only way that i am gonna really know how beans differ in variety is to keep trying them all. i have been keeping a notebook on all the varieties of beans that i make. i make them pretty much all the same way so i can judge what taste and texture i like best. i dont soak beans anymore.... i use my crock pot and put them in with just water and bones.....no meat on the bones.... just the bones silt open by my butcher to expose the marrow. then dried chilies, mexican oregano, a tiny bit of wrights liquid smoke, smashed garlic cloves and a half of an onion.... not chopped just cut in half and still attached at the top. i dont want any onion pieces in my beans. i want the flavor but not the bits of garlic and onion itself. i know this sounds weird but... after much trial and error i have found that THIS is the way i like beans. cooked in this savory broth they absorb..... and throwing off their own bean broth to boot. then i season them when they are done with whatever kind of seasonings i feel like at the time. sometimes i use that lovely bacon flavored salt. wow ! that really makes them sing. lol they come out SOOOO good that i have to fight myself not to eat huge quanities of them at one sitting. think i am going to actually try some good dried kidney style beans and see how i like them. i use to live in New Orleans years ago and i am very familiar with the Camellia beans. their red beans are lovely. i make beans ALOT... so even though i have alot in my house..... i use them up quickly. i'll have to try ordering from that purcell mountain website... they sure have a big selection. so.... thanks again for your comments

Hi thanks for your comments. i have had good mother stollard and others like that. i love the rancho gordo beans i didnt know about the other website. the reason i was asking about the flavor of kidney beans is because the black turtle beans look so good.... i was wondering how their flavor differed from pinto beans. thanks for the information.

yes Norm.... i dont eat beans with BBQ because they are a meal in themselves.... and one distracts from the other. i have eaten beans with BBQ but prefer not to. to me... beans are not a side dish. lol thanks for you comments.

I eat ALOT of beans. they make up most of my meals except when i am eating BBQ. what i want to know is...... what are the taste and texture difference between kidney beans.... runner beans....pinto type beans etc. i keep hearing that kidney beans and pinto beans are 2 different families. i eat mostly pinto type beans and have only had kidney beans from a can. before i waste time making a pot of good dried kidney beans.... can someone tell me what the differences will be from the pinto bean? i dont want a bean that has a potato flavor. i have heard that some beans have a taste like that. can anyone help? thanks

I have seen the recipes for it but i cant seem to find one with the green olives. is that something i could just add or do you think that the stew is built around them. it was the green olives that really set me off about it in the first place. lol so THAT what i was looking for. thanks for the link

no it wasnt the ropa vieja. and YES! it is the alcatra version. i remember him talking about it. thanks for telling me. now... does anyone have a recipe ?

I saw an episode of no reservations recently and Tony was eating in someones house and one of the things they made was this slow cooked beef stew with green olives. i cant remember what the show was but WOW it looked SO good. does someone have a recipe for it? i think it was something from the Azores. any help would be most appreciated. thanks

YESSS ! I love going to Smitty's when its cold and gloomy. going in the back door when the fire is roaring is so welcoming. AND .... when nobodys around you get to take your time ordering ... making sure you get what you want. any weekday in the winterish months... after 2pm is usually VERRRY quiet. i didnt mind the heat THAT much..... with Smittys.. half the fun is going into the place to take in the smells lol i forgive them when they have a misstep because i know they usually get it right. But... i have to say..... i look over the meat as they weigh it and if its not satisfactory.... i ask for better. for me..... its the fatty , well marbled meat.... want it to melt in my mouth. i look forward to comming back in november and going to Smittys when the cool has set in. thanks for your post.

watermelon is my favorite in the summer. that seems to be the only time i eat it. but BBQ is an all year round thing. but... i'm not fussed about the watermelon anymore as i seem to be comming up with good melons from HEB where else do you like to go for 'mad' brisket?

Well..... its been a while since i have had time to drive over to Lockhart and get a load of brisket and ribs from Blacks and Smitty's..... but today... it was a last minute decision. Hotter that **** here but i HAD to go because in 10 days i have to leave the area again and wont be back home till November.... HAD to have my Lockhart fix. Anyway.... Blacks was first..... got there at about 11:30A and only a few people in line... only one table occupied. i asked for fatty moist brisket and ribs and i GOT what i was after. BUT... the price now is up to $11.98/ pound. they gave me tons of sauce and a loaf of bread to go. i headed over to Smitty and the line was not out the door in the back.... but the cutting room was packed with people waiting to place their orders. AND.... what made it interesting was that fire to the right when you walk in ...it jacks the temp. up 10 degrees. GREAT in the winter BUT!.... the thermometer on the wall read 112 deg ! add THAT to the temp outside today of nearly 100 deg. YEP ! it was SOOOO hot but..... well worth the wait. the dining room was LOADED with people... everyone seemed to be enjoying the ribs and links and MOUNDS of brisket! BIG FAT Juicy ribs and good fatty brisket ! i got out of there quick and headed for home with my stash. I couldnt make myself wait till i had a portion on the plate... as soon as i opened it i bit into one of those ribs from Blacks. ALL i can say is WOW ! so smokey and tender with such a deep rich flavor.... i almost couldnt stop. And the brisket was AMAZING ! Smokey and tender and MELT in your mouth ! Same as well for Smitty's.... REALLY good... but Blacks is STILL my favorite. theres a reason these places are top of the heap. sometimes i forget when i buy from other smoke pits how good Lockhart really is.... untill i go back there again ALL i can say is YUMMMM ! I havent had time to get to Snows yet or Franklins but i will shoot for doing that later in the year. Sorry i dont have any pics....still need to buy a decent camera. Anyway....just wanted to let you know that Lockhart is STILL crankin it out and its PURE HEAVEN if you catch them on a good day.

Hi... just saw your post.... i dont have a Randalls near me.... never been in one. but thanks so much for your comments.... i'll keep my eyes open for one. I have discovered that HEB really does have some good melons if you catch them at the right time. not at all interested in the juice thing..... just like chewin them. lol thanks again

WOW ! no replies? ok then ..... where have you been getting good sweet melons in the New Braunfels/ San Marcos area? i got one last week from Ulvade and it was nearly white inside with just a faint taste of sweetness. not good at all. so....any help here? thanx

i just got back into town after having been away for 3 months. i missed the thump ..... do i have any chance of getting some now? thanks

WOW ! thanks for all your comments. Rico I do like your pics ... the brisket looks like the way i like it done. i read somewhere that they are looking to expand so they can keep up with the orders and stay open at night. that would be great. i have to say also that i do LOVE Blacks in Lockart alot. usually they get it done right 99% of the time i go there. so....i am looking forward to having the time to get to Franklins later in the summer. to me ..... brisket is KING. lol thanks for all your comments.