The Lazy Gourmet

[Buster's Uncle]

...I don't go for things hot-spicy, but I've found that in BBQ, a drop of tabasco doesn't hurt and always helps...

[Unorthodox]

Try Cholula.  Really.  It's actually less spicy than tabasco so should be more up your alley. 


The crockpot curry was pretty darn good.  Bottle of spice from a local Indian place, amount listed on label, tomato sauce, and cream of chicken soup, cook all day.  Easy peasy. 

[Buster's Uncle]

Never heard of Cholula - I'll pass that along to Momma to look out for, though; I don't mind a touch of heat to the BBQ, but her stomach's turned against it.

[Dale]

Fish n chip Friday tonight. We hold to certain ways from the Motherland.

[Rusty Edge]

Fish n chip Friday tonight. We hold to certain ways from the Motherland.

Hey, wait! I thought you caught fish, but didn't personally eat them.

[Dale]

Flake isn't really fish.

I usually get a burger with the lot.   

[Unorthodox]

Never heard of Cholula - I'll pass that along to Momma to look out for, though; I don't mind a touch of heat to the BBQ, but her stomach's turned against it.

That's right, you're east now.  Cholula is an actual Mexican import making it's way east slowly.  Figured you would have seen it in Texas. 

If you've ever tried Tapatio, it tastes about the same but with the consistency of Tabasco. 

[Buster's Uncle]

I'm not real, what you'd call, open-minded about Mexican spices -and my snap reaction when a native of the godless wastes we stole from Mexico suggested something I'd never heard of was that it was that- the whole cuisine is really hit-and-miss for me.  So, it not having come on my radar yet doesn't mean much.

Momma likes the idea -she loves my sauce, just not the getting sick- I'm certainly willing to try it out and today's grocery day...  The local groceries have well-stocked latin food aisles since we started getting central American immigrants around here in the 9os, and Momma shops them already for the good deals on cheeses and beans and whatnot; cholula might just turn up...

[Rusty Edge]

I don't stomach pepper and onion juice very well. Using them as vegetables doesn't work for me, using dried ones as seasoning does. Or if it's slow cooked for a long time, like an onion soup or a chilli, then I can probably eat it. Tobasco is tasty, but exceeds my salt restrictions.

So, I'm not big on the cuisine if I can't pick the peppers and onions out, and even then there may be too much juice left in the rest of the dish.

[Buster's Uncle]

I like those things one heck of a lot better than I used to...

[Buster's Uncle]

Try Cholula.  Really.  It's actually less spicy than tabasco so should be more up your alley.

Momma brought a bottle home.  We haven't tried it yet, but it has a cute bulbous wooden lid, and we'll be keeping the bottle one way or another...

[Unorthodox]

They do make neat potion bottles. 

[Rusty Edge]

My wife's all time favorite appetizer at our favorite dining establishment was a coffee-barbecue chicken flatbread. The chef has changed several times since, but I have the recipe. Trouble with it is, it's so complicated to make the bread from scratch, let it raise, etc, make the sauce, and the pesto stuff, fresh garnish, etc. It's like making Thanksgiving dinner. A lot of time consuming work.

So we experiment with shortcuts. We tried a frozen organic chicken barbecue flatbread in the pizza-oven, and added some grated apples to the top after it was cooked. It was a success.

Not a coffee barbecue sauce, but we have a frozen cheese flatbread to experiment with. Maybe Monday.

[Buster's Uncle]

Interesting art on the bottle, for a Catholic country.


Embiggen that.  It's a saint - it's a housewife making salad.  It's a housewife making salad who happens to look like the Blessed Madonna with Her halo.  -Subliminal much?

Pretty much opposite of the disco treats, that's for sure.

[Buster's Uncle]

Stapled.