Is there any reliable way to reheat leftovers of this? When I've made it the sauce has always separated. I love Alfredo but, as much as I would like, I can't eat a pound of it at a time...
There is a steakhouse about 25 minutes south of Abilene (West Central Texas), Perini Ranch. Out in the middle of no where, it has the best example, to me, of pure texas food: amazingly flavorful steaks, quail legs, beef tenderloin, green chili homney, and whiskey sauced bread pudding. It's hard to find and out of the way for most, but something about eating a steak out in the back country of West Texas on the patio screams pure Texas eating.
We are visiting my wife's family, so will probably listen to the game on the radio; I'm not too interested in the game this year (my two least favorite teams are playing), so I'm rooting for one to lose more than the other, not win...
I'm about 90 miles from Dublin, and got to have the Dr. Pepper on a few occasions. It is a much better soda, in my opinion, than the traditional DP. I've never been a big DP fan (always liked RC), but it is sad to see something that was a small town institituion in this area go away. The cane sugar version will be good, but it'll be different because that cultural institution for us is no more, which is what I think made it so special.
What would be the best way to add a sugar/honey glaze to a ham to achieve the crisp of preglazed hams?
@wunami: I've always used store bought caramels melted down to make the base of the pie. When I get a chance (college kid), I would like to make my own caramel to put in it.
I found a recipe a few years ago that completely replaces the corn syrup with melted caramel. It's VERY rich...but always gets great reviews.