I never thought of that! I'll give it a try. For chunkier recipes, we like Rotel tomatoes.
For some meats and pasta dishes, I like using spices like Tony Chachere's.
Valar Morghulis
I never thought of that! I'll give it a try. For chunkier recipes, we like Rotel tomatoes.
For some meats and pasta dishes, I like using spices like Tony Chachere's.
Guitar: Gibson SG Standard Natural Burst, Squier CV 50's Tele, Hell Guitars No. 2, Squier CV 50's Strat, Reverend Club King 290, Taylor 522e 12-Fret mahogany,
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Regular Fretter
Dude! Ro-tel is a staple here... Use it all the time, and not just in chile con queso.
My Dad and Stepmom make a simple deer chili, using Ro-tel for the "heat." Comes out great every year. With our homemade shredded wild hog tamales we make at Christmas time, you are talking about some serious good eatin'!
Poodlesrule, that sounds like a great idea... I'm willing to give 'er a try!
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Ibanez RG 570 with a bridge Invader
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