View Poll Results: Do you prefer us lobbing Potatoes or Grenades to take care of spammers?
Lob potatoes to just stun them
2
18.18%
Lob grenades and remove them from the TMS pool permanently
9
81.82%
Voters: 11. You may not vote on this poll
Mustangs Coast to Coast
2/28/12, 09:23 PM
Originally Posted by Rather B.Blown
Don't know how much truth there is to it, but I've always heard that the citric acid helps break the tissue down to tenderize the meat. It also gives it a very nice flavor. After marinating, I usually take them out, dry them off on a paper towel, then rub on some olive oil, sprinkle lightly with Montreal Steak seasoning and press it in with a spoon, and add a few pinches of Rosemary.
2/28/12, 09:30 PM
Join Date: December 5, 2006
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Haven't seen it and don't plan to.
2/28/12, 09:30 PM
It's good stuff, a seasoning, not a sauce. Look for it in the grocery store. Its really strong though, so go easy until you learn how to use it. I use it on steaks, burgers, chicken, pork, depending on what flavor I'm going for and how I'm cooking it.
http://www.dalesseasoning.com/
http://www.dalesseasoning.com/
Last edited by Rather B.Blown; 2/28/12 at 09:32 PM.
2/28/12, 09:32 PM
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Originally Posted by Rather B.Blown
It's good stuff, a seasoning, not a sauce. Look for it in the grocery store. Its really strong though, so go easy until you learn how to use it. I use it on steaks, burgers, chicken, pork.
http://www.dalesseasoning.com/
I was expecting a powder for some reason.
2/28/12, 09:37 PM
Originally Posted by Rather B.Blown
It's good stuff, a seasoning, not a sauce. Look for it in the grocery store. Its really strong though, so go easy until you learn how to use it. I use it on steaks, burgers, chicken, pork, depending on what flavor I'm going for and how I'm cooking it.
http://www.dalesseasoning.com/
2/28/12, 09:43 PM
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Originally Posted by 11SHELBYGT500
We have those here. Never been though
I gave them two chances and the food was bland. Kind of like Red Lobster only hokier.
2/28/12, 09:44 PM
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Buy the stuff separately, taste individually, and mix yourself. My spice shelf is prob 25+. Go to restaurant supply and buy 1# size and mix and match. Even though whole loses flavor in 12 mos & grnd in 6 mos, (double that for home use) it is still cheaper and better than grocery store 2 oz priced crud.
PS: as for beef base or chicken base, get the stuff loaded with meat and/or fat. Good beef base looks like tar. Let simmer at least an hour before you taste and say 'oh - needs more'. Because salt is there both for taste and as a preservative. It takes a while simmering to accurately judge. Taste too soon, think it needs more base, and an hour later you'll choke on the saltiness.
Last edited by cdynaco; 2/28/12 at 09:55 PM.
2/28/12, 09:44 PM
I think its more of a strong Worcestershire base, but its got a lot of coarse spices and stuff mixed in. You have to shake it well as right before you start to pour it, or it starts settling back to the bottom. I love it on baked/grilled chicken, and I'm not a real big fan of baked chicken. Look for it, its really good stuff.
2/28/12, 09:46 PM
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Originally Posted by Rather B.Blown
I think its more of a strong Worcestershire base, but its got a lot of coarse spices and stuff mixed in. You have to shake it well as right before you start to pour it, or it starts settling back to the bottom. I love it on baked/grilled chicken, and I'm not a real big fan of baked chicken. Look for it, its really good stuff.
2/28/12, 09:46 PM
Originally Posted by 2k7gtcs
Please don't! You're not missing a thing.
I gave them two chances and the food was bland. Kind of like Red Lobster only hokier.
2/28/12, 09:47 PM
2/28/12, 09:48 PM
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Originally Posted by 11SHELBYGT500
The only reason I go to red lobster is for the clam chowder. :great:
sometimes. The wife and kids like it and it's not bad. But Joes is like, what's the point. I'd rather go to a real crab shack and have it done right.