I was transferred to Kirtland AFB New Mexico in 1987, and was immersed for the first time in a food culture that was different from my white-bread "middle America" upbringing; I particularly was amazed by the chile pepper experience, built up my heat tolerance, and subscribed to a magazine called The Chile Pepper. Read an interview with a guy named Red Caldwell, who specialized in Texas cooking (not Tex-Mex) and tried the two or three recipes he published, they were a revelation to me. They were taken from his new cookbook called Pit, Pot & Skillet; I looked for it in the local bookstores but never found it. I used to travel a lot, and love hitting used bookstores, and I always kept my eye out for this book in the Food section, but again never found it.
Fast-forward a quarter-century :shock: I've been buying a lot of used SACDs/DVD-A's from Amazon, and it finally occurred to me to look for this book; well hey hey, I got a copy for $30, free shipping!
It arrived, I'll start looking through it tonight. Because I was just learning how to cook when I first tried Red's recipes, it may be totally pedestrian, we'll see. Still, it's fun to finally have something I've been looking for for so long. :handgestures-thumbup:
Fast-forward a quarter-century :shock: I've been buying a lot of used SACDs/DVD-A's from Amazon, and it finally occurred to me to look for this book; well hey hey, I got a copy for $30, free shipping!
It arrived, I'll start looking through it tonight. Because I was just learning how to cook when I first tried Red's recipes, it may be totally pedestrian, we'll see. Still, it's fun to finally have something I've been looking for for so long. :handgestures-thumbup:
