If I am in a hurry to corn a piece of meat I use brine and inject
it into the meat with a syringe such as they sell in the grocer's.
It can be cooked immediately after shooting.
Inject all the brine you can get the meat to take on a 1 inch grid
and don't worry about getting too much brine in as the meat
will only accept so much. Pre mixed brine's can be gotten from
Eldon's Sausage supply out in Idaho. In my experience they
ship same day.

Down town Boulder would cover all your desires

tried red boat, three crabs is still my fav.

I have been able to find a couple of good old ones for my
daughters on Craig's list, household, I paid $ 35 for one and
it is still putting it's shoulder to the wheel, years later.
Paul

http://chucheman.com/index.php?option... Sure you can leave it out, check this out.....

There is some good Spanish food near the RR. tracks. Several places which are dives but good
food. Ask for Spanish food as the locals have issues with the term"Mexican food". They do not
consider them selves Mexican.
Good Luck
Paul

http://homesicktexan.blogspot.com/200...

They had a really good selection of frozen....

I wouldn't trade my Chambers for any other stove....

Good luck on this one... I did not see any at Pacific Ocean Market yesterday in Broomfield. They
did have a selection of frozen.

Hear!

I think you would be very happy if you got your own grinder. I love mine....

thank you so much. I will try this out.

Agree with you on all points. Would you be so kind as to share your method for caramelized
onions.

Dan, thank you so much for this reco......I finally got up there last weekend. Liliana is lovely, the
tortas were outstanding, I had one of carne asada and it was so good I had another of carne adobado for the road. She is open from 11 to when she runs out everyday except Sunday.
Pablito el gordito

Check out the FEVE, Ferrocarril de via estrecho. One of the stops along the way is a little town
by the name of Infesto. We had tornedos de res, with a sauce of caso de Cabrales. I will never
forget that meal.
In Oviedo up stairs in the back of the public market are several small stall type restaurants which are
patronized by employes of the market. They are great..... Very family frendly, very cheap, very good.

Peel em, wrap with bacon, pin with a toothpick, Grill or panfry in butter and garlic. oui la la

Mimmo Corcione is great, thanx for the tip. Check out Chucheman.
http://www.youtube.com/results?search...

I like to buy frozen shrimp, wrap each one with bacon, skewer, grill over hot fire for 10 minutes
Oui la la

One of the advantages of the Mirro and the presto pc is that the local hardware carries the parts
and gaskets for these two brands

Horchata is made with milk but one can leave it out or sub soy or almond milk. The major ingredient is rice.
check this out
http://www.youtube.com/watch?v=HQM4t_...
I love the stuff.
Paul

Took my pressure cooker to the hardware store to get a new gasket. They only had gaskets for
a Mirrow and a presto. She said they were the only kind they could get.

Just smoked some so called boneless ribs yesterday, gave them 5 hours at 200 of smoke and
then 30 minutes in the pressure cooker letting them cool down slowly in the broth. { I live at a
high altitude. } came out perfect for pulling. They came out quite moist.

I have found "Wolf brand" chilli to be quite acceptable.

I too age beef. I keep it in the bottom of the fridge for a week or two before using or freezing. Made
it through 71 years with out poisoning myself. There is an active blog going on on this site about that
very subject.

Had some great lingua tacos at taco de Mexico nw corner 7th and Santa Fe. Pho Dui, 120 and
Main. sw corner. Next to Pacific Market. bun bo hue kicks ass. Dynamite Dim sum at the "Star" Federal and Mississippi
Great steaks at the "Columbine steak house" about 4th and Federal, Google it. 15$ T bone. oui la la

Bien hecho, Caballero. How was it received?

I have also noticed a green tint in my home cured bacon. I have never had the slightest problem
consuming it and I eat a lot of it. I smoke it at 190f for 4 hours. I would not worry about it in the
slightest.
Pablito el gordito

My fav. in Breckenridge is the fried pie place in the center of town, downstairs.

Thank you so much for this suggestion. My local library has a copy and I am so excited to get to
study it. Have you seen "The good food of Szechwan" by Delfs?