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  1. cycle1667

    Makin' Chipotles

    I love this thread, I moved from Tucson to the Midwest and have been feeling mighty lonely. Nobody seems to have sonoran style cooking out here.  Or baja for that matter. ____________________ cycle1667 Cincinnati Dining
  2. cycle1667

    I need advice please.

    140 was the restaurant standard for medium in USDA approved pork loin ( from frozen to kill trichina parasite ).  This will be nice and juicy. _________________ cycle1667 Cincinnati Dining
  3. cycle1667

    Cucumber Potato Salad

    This looks like a good way to use up some of my 200 lb cucumber surplus (I exaggerate only slightly).  Maybe some fresh fennel leaf or some dill? ____________________________ cycle1667 Cincinnati Dining
  4. cycle1667

    Bassman Sourdough #1 with Cheddar and Jalapeno

    That looks great!  Is there a starter recipe?  I live in the mid-west and am having trouble getting that great tang. _____________ cycle1667 Cincinnati Dining
  5. cycle1667

    Summer Sausage Seasonings

    I think developing your own spice mix is a great way to go.  Play with it, that's where the fun is. _________________________ cycle1667 Cincinnati Dining
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