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Cook the Book: The Sunset Cookbook
Luckily, Houston's got a pretty decent year-round selection. The farmer's market's my favorite for getting green tomatoes for salsas. We've also been going full on with freshly made pico de gallo - for everything from topping chicken to making breakfast tacos to flank steak and eggs. We've also been going crazy with spinach salads with a balsamic/agave dressing that blueberry stilton just knocks out of the park. When we move in the spring we plan on growing our own tomatoes and peppers. We've got tons of jalapenos going into homemade bahn mi with fresh carrots and sprouts. Pretty much ruling it with the produce over here.
Micro-sized Texan Coffee Roasters Making a Global Impact
Max Gonzalez borrowed my "crying of lot 49" and i never got it back, haha :) But, i saw in the comments that the author is from houston, why not mention of duncan? They're flavors are ridiculous, chocolate orange? Too good.
Houston: Boudin Kolaches at Shipley Do-nuts
WHOA. I know what I'm getting tomorrow morning.
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april5k answered "25-30 years old" to When Did You Learn to Cook?
april5k answered "Foodgasm" to Which Food Term Bugs You the Most?
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april5k got 70% correct on Quiz: How Much Do You Know About Sushi?
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april5k got 25% correct on How Much Do You Know About Vegan Substitutes?
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About april5k
Website: http://www.myspace.com/guitarszzzzz
Location: Houston
About: Hold the onions! Hold the lettuce!
Favorite foods: Seafood, Sushi, Steaks
Last bite on earth: Seared Ahi Tuna with Mango, Avocado and Sesame.
When we make pork chops I make a marinade that is about 4 parts apricot preserves, 3 parts low sodium soy sauce, 2 parts sriracha, and a few dashes of shichimi togarashi. Kinda awesome.