Chips

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unh huh, i like the pace smooth picante stuff but they need to make it hotter,or the ortega stuff, lol i love downing the fire sauce out of taco bell that shit rocks

I like the "President's Choice" volcanic salsa (higher end store brand) it's chunky but goodI don't like cilantro... did you know the taste for cilantro is actually a genetic propensity?

Yes, the Pace smooth stuff is good. You just need to pepper it up to your taste. I'm partial to cayenne...just sprinkle, stir, and eat.Mr. U> the other weird thing is the barbeque (BBQ) means differnt things in differnt places... especially in the States. some places it means something cooked on the grille and some places it meens meet slow cooked in a pot of sauce.I kept getting burned by that in New England. By "barbecue", they just mean throwing a piece of meat on the grill without seasoning, much less with barbecue sauce. B-o-r-i-n-g. They'd never get away with that in the South.Korean food is great, though. They have the places that specialize on noodles and soups, and places that specialize in barbecued meats, like bulgoki. That is some good stuff when made right. I've had it all over, but strangely, the best I ever had was at the place among the mills in Manchester, NH. I could have cried when the original owners sold it.

I don't like cilantro... did you know the taste for cilantro is actually a genetic propensity?I didn't know that. I think it tastes metallic/weird in anything but the smallest quantities, but it works somehow in the Muir Glen sauce I mentioned.I also love chipolole sauce. There's a restaurant around here that makes the best around, but for bottled, Buffalo brand (in the tall skinny bottle) is very good.

I love Bulgogi and I make it... there's only one place here in town that I've found that I can buy Kimchi for it.

in Canada, BBQ generally refers to the grille but there are restraunts that you can buy BBQ meat sandwiches which is the "crock pot" style

In reply to:

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I think it tastes metallic/weird

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I find it tastes a bit like burned plastic.

yaah maybe,but whats really good is the smokey chipotle ortega

BBQ meat sandwichesIn the deep south they call that "barbecue". Just "barbecue". A Yankee will ask, "Barbecue what?" They don't get it.It's pulled pork in sauce.The Jamaicans jerk their chicken by spicing it, not by pulling it. (There used to be a restaurant near here owned by a Chinese-Jamaican guy that was good. It was replaced by an American who opened a Tex-Mex restaurant, and who has a Chinese-Jamaican girlfriend. Must be the hand of God at work.) The Tex-Mex place is where I discovered Buffalo chipotole sauce.

> yaah maybe,but whats really good is the smokey chipotle ortega

Hmmm..never tried that. I'll add it to the list. My blue corn tortilla chips aren't getting any younger.

If there's no sauce on the meat i just call it grilled(insert meat here). Then something with bbq sauce is bbq.

Yeah, but there are some crazy New England restauranteurs who call it "barbecued". They're trying to start a civil war or something.

I buy the Hernandez brand Chipotles in Adobo. Little tin of those lasts quite a while.
what I found though is that I have to remove the seeds.. not because of the heat but because they get really tough and chewy from being smoked

yeah, the pulled is usually pork but I've had pulled chicken and beef sandwiches too In reply to: The Jamaicans jerk their chicken by spicing it, not by pulling it. teehee, clever pun-work. I make jerk chicken and pork too... and I make a damn fine rice & peas... for a white dudeI had Jamacan curried goat today

New England is not exactly Lyons when it comes to cuisine, but I do miss the roast beef sandwiches. There's nothing like them outside of the Boston area that I've been able to find. My favorite was from the Land & Sea in Peabody, MA, with barbecue sauce and no mayo. Those guys are crazy with the mayonaise. They also had good, greasy onion rings.

There used to be a real Texas two-stepping, line dancing place in Peabody that had the best barbecued beef ribs. That disappeared a while ago. Had to go to Redbones in Davis Square (Sommerville) for beef ribs after that.

In the 80's, New England was a barren landscape for food. The only hot thing you could get was hot and sour soup at a Polynesian Chinese restaurant. It's a lot better now.

yup we do to, and its not to hot (of course) but ya you can take care of that yourself,but what was also pretty good were these like mississipi kick ass peanuts (i think thats what they were called) they were pretty spicy but also pretty good

I discovered a trick last year that even passed muster with a French person: I add a touch of yellow curry powder to the scrambled eggs.

You can get Lloyd's pulled chicken in barbecue sauce in the little plastic bucket, but it's pretty bland.Whenever I have leftover meat, especially pork chops, I reheat it with barbecue sauce and throw it over rice.