Links posted in the BBQ Wars - The June 2001 battle

From: Brian Reid

On the other hand, there is a really superior cookbook called "White Trash Cooking". I like it a lot; I actually own two copies. (One's got buttermilk stains on it, so I had to get another for show).

Just now I went to look it up in amazon.com
http://www.amazon.com/exec/obidos/ASIN/0898151899/o/qid=991667667/sr=2-1/102-9830792-1711331 and discovered that there's a "White Trash Cooking II: Recipes for Gatherin's", which ah'm a-gonna order me up right away. This is yummy stuff.
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Links posted in Discussion of Chili Peppers

From: Allan Carr

SEE RECIPE: Mole
http://www.ramekins.com/mole/molepoblano1.html
(ED: This link was inactive 12/11/10)
or, a similar recipe
http://www.perfectentertaining.com/page1116.html
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From: Carol M. Marsh

SEE RECIPE: Green Chili Potato Casserole 2

Ancho/Poblano Peppers and Ortega peppers (species name capiscum annum) are the peppers we most commonly use in cooking New Mexican food. They are classed as mild on the Scoville heat scale. The flavor is quite different from that of the jalapeno either fresh or roasted. Dried jalapenos are usually even hotter. These are called chipotle.

Point your browser to http://www.chili-pepper-plants.com/html/mild_peppers.html for more information about chili peppers. There are more than a thousand species and subspecies of chilies.
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Links posted in The l8 Hour Sauce

From: Breen Mullins

> Mary Sicilia refers to 18 hour spaghetti sauce . . . .
When we last talked about "red gravy" I dug up a link on The Atlantic's website. Corby Kummer is an excellent food writer, IMO. Here he is on red sauce: http://www.theatlantic.com/issues/99jun/9906redsauce.htm December 12, 2010 Yum. (Kummer doesn't use sugar, either.)
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Links posted in Egg Salad to Lobster Rolls to Hot Dogs

From: Chef Paul II Frankly, speaking in my formal capacity as list chef, below is my description of what a devilled egg might be: http://chefpaul.stsams.org/DE_Truffles.htm
(ED: This link was inactive 9/22/05)
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From: Paul Chiasson

Is anyone interested in contributing Salad recipes to
http://chefpaul.stsams.org/index.html?
(ED: This link was inactive 9/22/05)
It's still being constructed, but that's what it's there for. Not just me.
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Links posted in Discussion of Tomatoes

From: Sibyl Smirl

There are quite a few of <veggie driers> on the market, different in detail, this is just one: http://www.valuerecipes.com/index.php/trade/productinfo/ASIN/B00005OA2T ---------------

From: Ellen Rains Harris

Who needs a recipe when you have Southside 815?
www.southside815.com Mmmmm.
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Links posted in Chili - revisited - Dec 2003

From: Sibyl Smirl

General description is biscuit mix. . .. http://www.bettycrocker.com/askbetty/faqs/ab_faqbisq.asp#1
(LINK DEAD - December 12, 2010)

recipes for our kind of biscuits from scratch http://www.freerecipe.org/Breakfast/Biscuits
(LINK DEAD - December 12, 2010)
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From: Andrew Auld

http://mixes.cdkitchen.com/recipes/recs/9/Homemade_Bisquick_Mix1695.shtml
(Link updated September 22, 2005)
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From: Ellen Rains Harris

We of the International Chili Society (ICS)
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Links posted in the December 2003 battle of the BBQ Wars:

From: Sibyl Smirl

I recommend Deuteronomy 14, to be found at http://www.hope.edu/academic/religion/bandstra/BIBLE/DEU/DEU14.HTM
(File unavailabl - December 12, 2010)
in NRSV English, for a partial list, with general principles.
There is other dietary stuff elsewhere. -------------

From: Sibyl Smirl

> > Not that I have a strong desire to whip up a batch of kitty stew. http://recipes.stsams.org/recipes/kittylittercake.html
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From: Kate Conant

"Because this tradition is so old and every region has it's own variations, it's hard to come up with a definition of exactly what pulled pork is. The most basic definition is pork cooked over a low smoky fire to the point where it can be pulled apart by hand." http://bbq.about.com/library/weekly/aa080400a.htm
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From: Sibyl Smirl

Hi, Jay, I posted your request to +Glenn's bread-baking List--lots of very smart people about breads there. http://groups.yahoo.com/group/betterbread/

Will relay back to Anglican any results that appear.
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From: Scott Knitter

http://www.maders.com/index.cfm
(LINK DEAD - December 12, 2010)

But better...
http://www.karlratzsch.com/
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Links posted in the January 2004 Bacon Thread

From: Sibyl Smirl

This picture is of overlapping (sometimes called "cascaded" packaged thin strips of bacon, uncooked. Is this "rashers"? You peel it off, one strip at a time, and drop it into a hot skillet. It's so fat that the skillet doesn't need to be greased or oiled. Well-seasoned cast iron is nice, though. http://animalscience.unl.edu/meats/ced2001/Retail%20Cuts/Cut13.htm

This picture shows where it came from http://missvickie.com/howto/meat/meatpork.html
(File unavailabl - December 12, 2010)

This shows the American breakfast, but I never saw a plate that looked that artificially neat! http://www.lolfun.com/funpages/bacon/bacon.jpg (ED: This link was inactive 8/8/06) can't you just feel your arteries snapping shut?