Enjoyed meeting you,and are glad you placed in the categories.
Bunch of good cooks there.
Shame you can't be at North Cuba[Key Largo]this weekend.
They know jerk ,there.
Larry and I enjoyed meeting everyone.I wish there had been more time to visit but of course on the day of presentation that isn't possible.
I must say I fell for that jerk.I didn't "get" that rootsman was the one selling it!!Just like Jack didn't get that I was KathyE, I guess.
Cadillac,great to meet you ,Marie and your daughter.She is really sweet. Hopefully we can work something out on you visiting your daughter the next time if you need a place to stay.
We are heading back to OKC tomorrow and will be back in FL in a few months after we madke some more money(grin).Kathy
I must say I fell for that jerk.I didn't "get" that rootsman was the one selling it!!Just like Jack didn't get that I was KathyE, I guess.
Cadillac,great to meet you ,Marie and your daughter.She is really sweet. Hopefully we can work something out on you visiting your daughter the next time if you need a place to stay.
We are heading back to OKC tomorrow and will be back in FL in a few months after we madke some more money(grin).Kathy
Callaloo tastes kind of like the stems of collards but milder. It's delicious! Thank you, Rootsman. Now for that pork recipe you turned into peoples' choice???? PLEASE.
Peggy
Peggy
Rootsman
I forgot to tell you, I found out that callaloo is the top leafy part of the dasheen, or taro root. Is this right?
It tastes a little like purslane.
Peggy
I forgot to tell you, I found out that callaloo is the top leafy part of the dasheen, or taro root. Is this right?
It tastes a little like purslane.
Peggy
Rootsman - I forgot to ask you about that beef rib you serve. It was much more meat and very little bone.. & the bones were smaller & oval. But extremely flavorful. What cut of ribs is that if you dont mind telling.
Bob
Bob
Bob,
I bet that's the flank style rib I was trying to tell folks about in an earlier thread. I think Fred was asking me about that too. I've started seeing them again in the stores lately. Maybe I wasn't the only person that liked them. Sometimes they call them flanken beef ribs. I haven't a clue where on the beef they come from, but they really are good.
Peggy
I bet that's the flank style rib I was trying to tell folks about in an earlier thread. I think Fred was asking me about that too. I've started seeing them again in the stores lately. Maybe I wasn't the only person that liked them. Sometimes they call them flanken beef ribs. I haven't a clue where on the beef they come from, but they really are good.
Peggy
Bob,
Not sure what cut, but they are the beef short ribs from Sam's Club.
Not sure what cut, but they are the beef short ribs from Sam's Club.