May 2, 2005 #1 Woodman1 Executive Chef Joined Jan 8, 2005 Messages 4,457 Location Mentor, Oh Glad to know I'm doin my job!
May 2, 2005 #2 Woodman1 Executive Chef Joined Jan 8, 2005 Messages 4,457 Location Mentor, Oh Texas Passion is da bomb!
May 2, 2005 #3 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. It makes a great glaze on the ribs!
May 2, 2005 #4 Woodman1 Executive Chef Joined Jan 8, 2005 Messages 4,457 Location Mentor, Oh 1044 said: Woodman said: Texas Passion is da bomb! Click to expand... I put some on a festering sore. Healed right up. Click to expand... no Howie, that's "Da Balm"
1044 said: Woodman said: Texas Passion is da bomb! Click to expand... I put some on a festering sore. Healed right up. Click to expand... no Howie, that's "Da Balm"
May 2, 2005 #5 Finney Master Chef Joined Jan 4, 2005 Messages 8,563 Location Savannah, GA and Somewhere near Lexington, NC Why do you think they call it a balm anyway? (Jackie Childs, to Krammer) :!:
May 2, 2005 #6 ddog27 Sous Chef Joined Mar 16, 2005 Messages 544 Location Queen Creek, AZ How much heat is there in these jellies? Just a little to let you know it is there or does it knock you on your butt?? :faint:
How much heat is there in these jellies? Just a little to let you know it is there or does it knock you on your butt?? :faint:
May 2, 2005 #7 ddog27 Sous Chef Joined Mar 16, 2005 Messages 544 Location Queen Creek, AZ Also does anyone use these when they are making their own sauce? How much would you put in? :star:
May 2, 2005 #8 Woodman1 Executive Chef Joined Jan 8, 2005 Messages 4,457 Location Mentor, Oh They are not "stupid hot". I use them 1/3 jelly-1/3 ketchup-1/3 vinegar as a base in my sauces. Woody
They are not "stupid hot". I use them 1/3 jelly-1/3 ketchup-1/3 vinegar as a base in my sauces. Woody