OK, Donna. You guys are way behind and I can't hold it in much longer. Beside's I need a bigger one than the 50. Unless you guys change the rules on me, I'm going for the Grand Prize!

But first: A cool thing I was gonna put on my web-page-I-don't-have:

Don't know if you hicks know about Smoked Spanish Paprika, but it's all the rage and costs thousands of US dollars a pound.

Sheeeeee-it! Get a big bottle of the regular stuff from Cost-co and smoke it yourself! Tee hee, Broker!
I got a smoker!

Pour the stuff out into a pie plate and smoke with whatever turns your crank. Stir once. Takes about an hour. It is a delicious condiment on it's own, a seasoning on it's own, or an additive in your homemade or favorite rubs and such.

I'm back, Boys. Need another smoker.....

Topchef wonders silently if thugs from the Spanish Foods Trade Commission are en route to Alaska to fullfil their' newly assigned "contract" LOL

Howareya Andi?

Whatever happened to my Copper River Salmon?

I waited for your check as long as I could, Baby! You ain't one of those Cheap-Ass Dates, are ya?

I have the World Finest Kipper available right now. You may beinterested. E-mail me alf@seward.net

PS: A Bandolero in full-dress just came to my house. I blew Smoked Parika in his face and now he wants to hump my leg....

quote:

Originally posted by Andi:
[qb]PS: A Bandolero in full-dress just came to my house. I blew Smoked Parika in his face and now he wants to hump my leg.... [/qb]

HORRIDO!!!