SpaghettiWestern

I have not been to either one and i would love to know the differences between them. does anyone have any pictures of both? So.... what do you think? would LOVE to hear what you have to say. when i get back into town..... this is gonna be a major BBQ road trip. lol thanks

HAHAHAHA ! yeah ! i mean an OLD crock pot because they came out in the 70's and they are not the newer versions. i'm addicted to crock pots and this old one is just lovely. i was alive in the 70's and that was the best decade ! but it does seem old to me. hell i seem old to me. thanks for the recipies..... my mom has never cooked with a crock pot and i really want to show her how wonderful they are. this old pot is clean and ready to go. thanks for your suggestions !

Today at goodwill i found an OLD ( and i mean OLD) crockpot from the 70's .... new in box that someone must have gotten for a wedding present and never used. 3 1/2 quarts in harvest gold. its JUST lovely. lol anyway..... i am visiting my mom and i would LOVE to impress her with something REALLY tasty. she loves a good beef recipe. has anyone got a really great recipe using wine or beer as the marinade for cooking the beef? a nice rich sauce that so good you cant stop eating it is what i am looking for. she does love french food ALOT. if you have something you love to make..... please share it with me. Thanks SO much.

wow ! thats REAL interesting what you say about taking the pot apart. i think you are right about the heat degrading over time. I really do like the older ones better because of the lower settings that dont outright boil like the new pots when set on low. ok well....thanks everyone for your responses.... it seems that my pot is most likely doing what it should do. when i do get back home in a few months i'll check the temp for sure.

OK thanks for the answers but can either of you tell me ..... does your pot simmer on low? like little bubbles? or.... is the surface glass flat? i'm just concerned about the temperature on low since i dont see any bubbles. I can check it when i get home but i was wondering if anyone else had noticed the lack of any simmering activity on the low setting. i dont mind the non removable crock. the older pots are better than the new ones. i recently got a new one and its temp is SOOOO high i cant trust it all day alone. both high and low settings on the new pots are terrible. they are like 215 deg. anyway..... does your older crockpot simmer with bubbles on the low setting? or is the surface just flat? it does get my beans done ok after 10 hours... but..... i was just worried about the temp on low....maybe TOO low since i got the pot at a flea market and maybe its not working on the low setting. thanks

I found an older crockpot at a flea market a month ago and i have since made numerous pots of beans in it BUT.... something has been bothering me. this is a pot that does not have the removeable crock. its a 2.5 quart and i am guessing its most likely one from the early to mid 90's. it has a vegtable motif on the outside of it. i notice that when i have it on high.... it simmers away nicely..... but when its on low there is hardly a bubble breaking the surface. i am wondering if the temperature is TOO low..... as in maybe the pots not working right. i do leave the beans in for 8 hours or so after i have had them on high for 2 hours. when i turn the pot down to low..... all those simmer bubbles disappear in 30 mintes or so and the surface is just very flat. i'm kinda concerned that maybe there might be some problem with bacteria if indeed the temp is TOO low. what i'd like to know is...... does anyone else with an older crockpot notice this same thing on low? i have not yet had a chance to record the temp on the low setting as i am out of town for the next 3 months but i will when i get home. the beans DO get cooked after the usual 9 or 10 hours in the pot... along with the hocks or whatever meat i have put in there but i just got to thinkin that maybe this old pot might not be working right on the low setting. Ok well..... just thought i would toss this out if anyone has any comments. i live and die by my pot of beans. lol so.... i just want to make sure i am not taking any chances with bacteria. thanks

I'll check around--I live in Elgin but have never payed attention to wether the places here have hocks. I've never smoked hocks before but I do like to leave a lot of meat attatched to the shoulder blade when I'm cutting up a pork butt for sausage or other uses and then I just dredge it in dry cure, rinse off the excess after a few hours, and smoke it. Makes for hellaciously good beans. Edit for clarity.

I have gotten the ones from HEB and i dont care for them that much. they tatse to me like an artificial smoked flavor. i was thinking that maybe some of the pits around here might have something good i could put in the beans but so far... only Louie Mueller in Taylor has really heavily smoked links that might do. but.... i was hoping to find some hocks before i resorted to that. i may have to make my own.... which actually wouldnt be too bad an idea. ok well thanks for your comments

I am having a LOAD of trouble trying to find REALY heavily smoked ham hocks.... or for that matter.... any good heavily smoked pork or beef item i can put into a pot of beans. i have been using what i can find but i'm not getting enough smoked flavor in the beans as none of the hocks i have been getting have that much smoking to them. i'm in Central Texas.... can anyone recomend WHERE to go to find some really good smoked hocks or anything thats gonna make my beans REALLY good. i dont mind driving if i have to. beans are HUGE part of my diet and its important i get them just the way i like them. thanks

Does anyone know WHEN Rival increased the temperature of their crock pots? i called them and the customer service agent had no idea. i would like to find out about what year they did that. thanks

what about the seeds? what about GIANT roasted pumpkin seeds? i saw a program not long ago on giant pumpkins and the seeds were HUGE! i was wondering if you could roast and eat them. ALOT less cracking to do with seeds THAT size. LOL

A friend of mine gave me a 2 pound smoked whitefish from a good deli. its a complete fish head and tail. i've eaten most of it and it got me to thinking about a fish soup. has anyone ever made a soup out of the head tail and spine of a smoked white fish? its super oily and seems like it would make a good soup but..... i havent got a clue if it would be or not. thanks for any help on this

well.... heres what i found out. her baking powder is about to be out of date in a month or so.... and she didnt have the ingredients at 75 deg. so... maybe that was it. i bought her some new baking powder and she will try again. its not altitude.... we are here at sea level. if it doesnt work this time..... then who knows what it is. she did tell me she tried several times in the past to make the cake and it just wasnt working. what on earth could be difference from 20 years ago to now? same kitchen, same mixer, new oven and same altitude. i remember this cake well from my childhood back in the 50's. i dont think she had time back then to let the indgredients sit out to become 75 deg. and i dont think she even ever bothered to use cake flour either.... but the cake came out beautifully.... and did so well into my adult years. when i get back home from this visit with her..... i'll try making it myself and see if it comes out right. if it doesnt work..... then i dont know what it could be. LOL we'll see. thanks for your comments.

Thanks everyone i will check all those things. my mom is getting up there in years and maybe shes forgetting to keep her baking powder fresh. i am sure there is an answer to this. i'll let you know what i found. thanks again.

I dont know if i have this post in the right place but i told my mom i would ask about it here. for YEARS she has made this Hurry Up Cake recipe in the Joy of Cooking cookbook. for some unknown reason..... the cake is just not rising anymore. she is following the directions that call for a 9 by 13 baking pan but the cake barely has risen at all. yet when you touch it... it springs back and the sides have pulled away from the pan. inside.... the cake is barely baked and is hardly a half inch high. LOL its pitiful. she is using fresh baking powder and has not forgotten any of the ingredients. this recipe calls for only 1 3/4 cups of flour and a cup of sugar..... BUT... the pan the recipe calls for is a 9 by 13 inch. such a BIG pan for a small bowl of batter. she doesnt seem to rememeber if she used a smaller pan before or not. if she uses a small cake tin .... like maybe a 9 by 9 inch round.... would that be better? maybe she could up the baking powder to 2 tsps from 1 3/4 tsp. she made this cake frequently when i was a kid and now that i am visiting her for a while she thought she would try it again..... but its not comming out like the well baked fluffed up cake it was years ago. anyway....i dont know what to tell her as i am not much of a baker. LOL if anyone is familiar with this cake from the Joy of Cooking..... i would like to hear from you to help my mom figure out whats going on with this cake. thanks

Hey Thanks for all the information. I was going to get some blubird flour when i was passing thru New Mexico last month to make frybread but i decided against it. if i have the flour in the house i'll make alot of frybread and i thought maybe its best not to put that on my menu. LOL if i can buy it occasionally thats ok..... but i dont want to get into making it.... because i'll be eating WAAAY too much of it. i am already hamstrug by my uncontrollable BBQ obsession. i eat it everyday for lunch and cant seem to stay away from the great smoke pits. LOL i really am trying not to add another unhealthy favourite to my party. i'm TOOOO easy when it comes to foods that i shouldnt eat too much of. thanks for the info though...... i'll look into it. and yes... where there is a pow wow..... there is frybread. in Phoenix.... there is a frybread cafe. Good GOD.... i would be there 3 days a week if i was living there. i do LOVE the stuff. pity alot of good things are not good for you. oh well.

thats good information to have if i am ever up in Ok. i'll make sure to look for it but i am in Texas and i would like to find it down here. but i dont think there is any. anyway... thanks

Thats a tough call. i like both but i think smoke would have to be the number one consideration. BUT.... i have had tender with not alot of smoke and THAT was equally good. but... there is something about the taste that smoke imparts to meat that draws me to it... tender or otherwise. LOL i am always looking for alot of smoke in BBQ.

I decided to run over to Naegelins in New Braunfels to get some doughnuts the other day and i spotted some peacan pies they had just brought out. i thought for $7.95.... that was a pretty good deal. well.... i got it home and chilled it in the fridge for a bit. ( i like my pies chilled) i have to say i was very disappointed......the filling and the crust havent got much taste. I think i am gonna be feeding it to the birds. has anyone had one of these pies? and WHERE can i get a really GREAT pecan pie? by the way..... the glazed doughnuts were great !

Thanks for telling me that. I was thinking that they would be the same. i dont have a smoker at the moment because it seems usless to me when i can drive over to any number of great pits and get what i want. LOL i am definitely not a cook. thanks again for your post.

I was wandering around H.E B. today and i couldnt help noticing all the packaged hot links they had. they even had the links from Southside Market in Elgin. So..... my question is...... are those packaged links from Southside market as good as you get when you get them at the market? are they the same thing? or do they have some added preservatives and stuff for sale in grocery stores that might make them taste different? if anyone has had them please chime in.... i would love to know. Thanks

OK..... now that i am living in Texas with Lockhart at my back door....i'm thinkin alot about BBQ. I have an old copy of the 2003 TM BBQ review..... and i had a look at the 2008 review online. Is it my imagination .... or is Blacks completely shut out of this? maybe they got an honorable mention in the 2008 review that i might have missed but.... to NOT be mentioned at ALL in the 2003 issue ! i dont get it. what gives? on my way down here.... i ate in some of those other places that were mentioned as VERY good and they cant even hold a candle to Blacks.... and yet.... WHERES BLACKS? is there some kind of war going on between them and the magazine? Blacks can have off days but .....to exclude them completely? NOOOOOO ! THAT just aint right ! so does anyone know why? Thanks

I havent bbeen thru Cincinnati for a long time but i think later in the summer i might be going thru there. I would like some opinions on how the independents stack up against eachother. REALLY LOVE that chili cheese spaghetti and onions. Your comments please. Thanks

Hey! thats good news about them still open in some way. I thought they had closed up for good and gone away completely. but sadly... that old place they had was the BEST! There was nothing else like it around. good to know you can at least still get their ice cream. I LOVED the peanut butter ripple !

YEP ! I know about that chuck-a-rama in St. George. That was the first one that I ever ate at. I was trying to figure out a way to to go there but its really 100 miles out of my way. I should try though beause I like the ALL you can eat aspect of those lovely scones. If I can manage it.... I will. I dont get to go there too often and its always a treat when I do. Thanks for mentioning it.