On Mon, 19 May 2008 09:52:15 -0700 (PDT), wrote:

On May 17, 5:24*pm, John H. wrote:
On Sat, 17 May 2008 12:54:22 -0700 (PDT),
wrote:





On May 17, 12:07*pm, wrote:
On May 17, 6:47*am, wrote:

On Fri, 16 May 2008 15:37:55 -0400, John H. wrote:
On Fri, 16 May 2008 15:31:44 -0400, wrote:

On Fri, 16 May 2008 15:16:09 -0400, John H.
wrote:

I recently tried this stuff at a Firemen's Sub Shop. It is fantastic. I
ordered 12 bottles today. Can't wait.

http://tinyurl.com/6rv35w

Hope you are planning to give most of it away. It loses vitality
pretty quickly on the shelf.

Even if not opened? I am planning to give some away, but not all!

Yes. At the very least, keep it in a dark corner of your refridgerator. Once
opened, use it up. This isn't a bottle of ketchup that can sit for months.- Hide quoted text -

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It's probably all ready been bottled for months......- Hide quoted text -

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So Loogie.. What are cajun spices.. Back a couple of years back at our
local store they sold cajun crayfish salad, and also cajun wings. Mild
reddish sauce seemed to be on both, it was just like when I was in
'Bama.. How the hell do I get that authentic cajun flavor? Got a list
of spices?

start with lots of garlic and cayenne pepper and some chipotle peppers
thrown in.
--
John *H*- Hide quoted text -

- Show quoted text -

Along the same lines, when you find the urge to fry some chicken, use
Paula Deen's recipe, it's killer. She uses hot sauce to dip the
chicken in and believe it or not, it's not too spicy.
http://www.foodnetwork.com/food/reci..._31775,00.html

I wonder if that same recipe wouldn't taste pretty good on tilapia or about
any other fish. A striper fixed that way would probably taste pretty good.
--
John *H*