More Articles
- The Best Pickle Brands For Every Occasion
- Cindy Crawford And Casamigos Unveil Casamigas Jalapeño Tequila
- It’s Not A Rumor: Why Jalapeños Are Becoming Less Spicy
- The ‘world’s largest pickle party’ is coming to Philly this summer.
- Do you know where your Sriracha’s peppers come from? Someone is secretly buying jalapenos
Address
Texas Tito’s Inc
1411 FM 1101
Suite A
New Braunfels, TX 78130
830-626-1123
When should I plant tomatoes and jalapenos in containers in New Orleans?
/0 Comments/in News /by ChrisSBy Dan Gill, The Times-Picayune garden columnist QUESTION: When would be the best time to plant tomatoes and jalapeño peppers in containers? I live near Chalmette. —Anonymous ANSWER: Since you’ll be planting in containers, it gives you some latitude. We generally wait until the danger of freezes has passed to plant transplants of tomatoes and […]
New EMU major combines beer, pickles, cheese and science
/0 Comments/in News /by ChrisSBy Ben Freed | benfreed@mlive.com – MLive Science class never tasted this good. Students wanting to learn the chemistry behind brewing and distilling will soon be able to enroll as Fermentation Science majors at Eastern Michigan University. The new major, approved by the school’s Board of Regents Friday, will be a comprehensive four-year program […]
Patak’s forced to revert to original lime pickle recipe after outcry
/0 Comments/in News /by ChrisSBy Saffron Alexander – The Telegraph Indian food producer Patak’s has been forced to revert back to its old recipe after the launch of a new version of their lime pickle angered fans. The ‘improved’ recipe, which contained less oil, extra lime in smaller chunks, and more kalonji seeds than the original, was introduced early last year […]
Seedless cucumbers are a different pickle
/0 Comments/in News /by ChrisSSeedless pickling cucumbers show up on more acreage now than they did 10 years ago, but there’s a learning curve plus economic considerations. by Ben Phillips, Michigan State University Extension Seedless pickling cucumbers have been slowly making their way into commercial machine-harvested fields over the last decade. Currently, they make up about 12 percent of […]
Pucker up and eat right with a new fermented food joint on Buffalo’s West Side
/0 Comments/in News /by ChrisSBy Scott Scanlon – The Buffalo News Pickles made with tomato juice or India Pale Ale. Dilled beans and pickled peanuts. A “probiotic cracker” formed with flaxseed, almonds and dehydrated brine. These are some of the things that have flowed through the mind of RJ Marvin in recent weeks – and in the case […]