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Big Daddy's fresh products this week.

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seisdedos
camillenparadise
johninajijic
viajero
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CheenaGringo
Jim W
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E-raq
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gringal
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Post by CheenaGringo Sat Oct 13, 2012 8:56 pm

As near as we have figured out - one cannot make a decent guacamole without cilantro, a decent Arrachera without cilantro, a decent Chimichurri steak without cilantro and any number of other recipes. Chiles en Nogada require the green of cilantro to achieve the Red/White/Green effect.

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Post by viajero Sun Oct 14, 2012 10:44 am

CheenaGringo wrote:

As far as I know, there is only one country in the world where the food gets hotter as one goes further away from the equator. Any guesses?
China?

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Post by CheenaGringo Sun Oct 14, 2012 10:45 am

Bingo Chris!

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Post by camillenparadise Sun Oct 14, 2012 11:08 am

Big D, will you have the smoked marlin? Gotta take some back to the beach.....

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Post by seisdedos Sun Oct 14, 2012 11:23 am

gringal wrote:

Bringing this one on home: Ever stop to think why Mexican food is often so spicy that your tongue can't tell what the hell is in that taco?

When it comes to tacos, the "spicy" is 9 times out of 10 added to the taco according to each person's taste. So no, I never wonder what's in the taco.
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Post by gringal Sun Oct 14, 2012 11:45 am

That's the way it should be.

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Post by slainte39 Sun Oct 14, 2012 12:37 pm

Salsa picante es picante....Algunos chiles son picantes.
Everything else taste the way it's supposed to.....carnes, verduras, frutas, jugos, productos de pan, etc. etc.
Maybe some pre-prepared foods like some chorizos will be picante but foods particular to this area are bland until altered by the diner.
Referring to dishes like pozole, birria, menudo, moles, carnitas, tacos with various styles of meat y otra fillings, and on and on.

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Post by Trailrunner Mon Oct 15, 2012 7:03 pm

Dude! You did it again! The smoked turkey legs are awesome!
Thanks.
:)
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Post by Big Daddy Mexico Mon Oct 15, 2012 8:26 pm

Thanks so much for everybody's support at the Monday Market.

We sold most of the Smoked Turkey Legs and Pastrami. We will have a few of each left for the Wednesday Tianguis with Lil Mama.

We will also have our Homemade Spaghetti & Italian Meatballs, spaghetti & Italian Chicken Meatballs and our Deep Dish Lasagna.

Come out and support Lil Mama.

Thanks,

Big Daddy
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Post by ComputerGuy Tue Oct 16, 2012 12:36 am

Big Daddy, will we be able to find your Montreal smoked meat, corned beef and pastrami in the stores when you have those labels in hand?
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Post by borderreiver Wed Oct 17, 2012 1:14 am

Big Daddy. Dill pickles. Yum. A la "Strubs", 2 styles ? Ya gotta know what I'm referring to. I just love a good "dill", new or old. The very 1st dish I made for myself was a grilled cheese sandwich (CDN cheddar), some cottage cheese and a dill. NIRVANA.
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Post by Big Daddy Mexico Wed Oct 17, 2012 7:26 am

HelperGuy wrote:Big Daddy, will we be able to find your Montreal smoked meat, corned beef and pastrami in the stores when you have those labels in hand?

Yes, you should start seeing the smoked meats in the stores starting next week. We will keep you updated. Thanks
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Post by Big Daddy Mexico Wed Oct 17, 2012 6:12 pm

The smoked Marlin is done and tastes great. It will be in Super Lake tomorrow, Thursday along with our Italian, Greek, Swedish and Curry Meatballs.

We will also have our Lasagna, Spaghetti & Italian Meatballs, Spaghetti & Italian Chicken Meatballs and Pasta Fagioli Soup.

Just go in to the back of Super Lake and your should see the area where we have all our products in the coolers on the left and then over in the right corner freezers.

Thanks,

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