Nope sorry T never had peanut butter chicken, but I did have fried chicken, I am willing to try different things sometimes.
peanut butter into chili? Are you out of your mind. LOL.
Here's a roll of toilet paper just in case you have gastro problems.
Well thank you Howard, that is very thoughtful of you. However, it is not "gastro" problems that I am most worried about, but rather 'is the peanut butter laced chili going to stick to the roof of my mouth?' LOL!
I agree with the salsa. If I didn't live alone I'd make fresh guac regularly but all the recipes I have make so much most of it would go to waste instead of waist were it belongs. So I just open the Herdez bottle.Recently discovered my new favorite hot dog condiment, Herdez guacamole salsa. https://www.salsas.com/herdez/products/salsas/guacamole-salsa-medium/ Stuff's fantastic on the beef dogs I eat-only like Hebrew National brand hot dogs, however.
Love Patek's. Reminds me of my youth on Chicago's south side.We have a local, family-owned producer of fine meats near Atlanta specializing in Polish and Czech meat products (among others) called Patak.
For "hot dogs", I frequently use their "Bohemia Smokes", double-smoked pork & beef sausages (about 1/4 lb each). I'm usually preparing these while camping, so of course each bite is heaven.
I'm a strong believer in mustard and dill relish; probably that hints at my regional origins.
I've long used Andy's suggested method: I put the sausages on a pan with some water, let the water boil off, and then add oil or butter to fry the sausages a bit on the dried pan surface, for that crunchy skin. Or skewer and hold over a campfire; the works too.
Patak has wieners and franks, too, but I'm a "smoked" guy, so I prefer the Bohemians. Mostly Patak is a wholesaler with a small retail outlet at their factory (staffed by strong Polish girls straight out of "Heidi"), but a few things are available online.