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MajorMajor

Certifiably Surly
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Posts posted by MajorMajor

  1. I guess this might be the best place for this so...
    I'll be up in Santa Clara in a few weeks.  It seems like most of the recs here are for up in SF but since they're connected...
    I'll be staying at the Marriott right next to Levi's Stadium.  What's good in that area?
    I'll be a conference every day all day so I probably won't feel like heading all the way into SF after that...I'm getting too old for that shit.  But, maybe I could be convinced.
    Blackened ribeye at Birk's is damn good and very close to your hotel
  2. Looks like the round toe is available in ropers only, right? 
    No, there's a "R" and #6 toe in both ropers and western styles now. R is wider than #6. For decades R was all roper toes and western round toe was #6. That changed in last 10yrs I'm guessing.
  3. The onions and peppers in Pace are too crunchy to be cooked. Maybe the tomato sauce base is cooked. I have no idea. But it is marketed as Picante Sauce, not salsa. Cooking it would fit with it being called a sauce.
    But I was thinking homemade. When I make salsa I just use a can of whole peeled tomatoes, blend them til smooth, add diced onions and peppers, cilantro, and salt, and that’s it. It keeps for a long time thanks to the acid from the tomatoes. I can’t imagine that cooking would add anything other than turning it into a sauce.
    I mean, I know that when canning whole peeled tomatoes they use a hot water or steam bath in the peeling process. And I’ve seen salsas made with roasted tomatoes. But other than the tomatoes themselves, is there a reason to apply heat to any other part of a salsa?
    41e126e2b544789b6d1d2f161fa85dc3.gif
    • Haha 3
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