Probably not; once it's being shipped it's pretty much the same price from
anywhere (in TX).
Sent from my iPad
On Sep 26, 2011, at 6:20 PM, "Heather Tucek"
mailto:trog...@cavechat.org>> wrote:
Would it be cheaper to ship it to a caver in Dallas, and have them bring it
with them that weekend?
Probably not; once it's being shipped it's pretty much the same price from
anywhere (in TX).
Sent from my iPad
On Sep 26, 2011, at 6:20 PM, "Heather Tucek"
mailto:trog...@cavechat.org>> wrote:
Would it be cheaper to ship it to a caver in Dallas, and have them bring it
with them that weekend?
Probably not; once it's being shipped it's pretty much the same price from
anywhere (in TX).
Sent from my iPad
On Sep 26, 2011, at 6:20 PM, "Heather Tucek"
mailto:trog...@cavechat.org>> wrote:
Would it be cheaper to ship it to a caver in Dallas, and have them bring it
with them that weekend?
I was there at least for a party in Rane Curl's room, and I remember having an
interesting conversation with him about cave length distributions. I'm sure
that he thought it was naive and inane.
Roger
-Original Message-
From: David
To: Cavers Texas
Sent: Sun, Sep 25, 2011 8:11 pm
S
I was there at least for a party in Rane Curl's room, and I remember having an
interesting conversation with him about cave length distributions. I'm sure
that he thought it was naive and inane.
Roger
-Original Message-
From: David
To: Cavers Texas
Sent: Sun, Sep 25, 2011 8:11 pm
S
I was there at least for a party in Rane Curl's room, and I remember having an
interesting conversation with him about cave length distributions. I'm sure
that he thought it was naive and inane.
Roger
-Original Message-
From: David
To: Cavers Texas
Sent: Sun, Sep 25, 2011 8:11 pm
S
ok here is the fish recipe!! converted
50 lb fish
20 oz peppercorns
10 oz pimento seeds
5 pt vinegar
20 chilli peppers
5 red peppers
5 green peppers
20 onions
20 carlic cloves
10 tsp salt
10 tsp white pepper
oil for frying
1. wash fish ald but in pan
2. mix togather peppercorns,
ok here is the fish recipe!! converted
50 lb fish
20 oz peppercorns
10 oz pimento seeds
5 pt vinegar
20 chilli peppers
5 red peppers
5 green peppers
20 onions
20 carlic cloves
10 tsp salt
10 tsp white pepper
oil for frying
1. wash fish ald but in pan
2. mix togather peppercorns,
ok here is the fish recipe!! converted
50 lb fish
20 oz peppercorns
10 oz pimento seeds
5 pt vinegar
20 chilli peppers
5 red peppers
5 green peppers
20 onions
20 carlic cloves
10 tsp salt
10 tsp white pepper
oil for frying
1. wash fish ald but in pan
2. mix togather peppercorns,
Hey y'all,
You should consider attending a week-long NCRC seminar if you haven't
before. Maybe you have been to one of the weekend thingies at CBSP and
found that worthwhile? The week-long one is even better, lots of useful
skills to learn! And it's gonna be in TAG next year...
There is a $50 dis
Hey y'all,
You should consider attending a week-long NCRC seminar if you haven't
before. Maybe you have been to one of the weekend thingies at CBSP and
found that worthwhile? The week-long one is even better, lots of useful
skills to learn! And it's gonna be in TAG next year...
There is a $50 dis
Hey y'all,
You should consider attending a week-long NCRC seminar if you haven't
before. Maybe you have been to one of the weekend thingies at CBSP and
found that worthwhile? The week-long one is even better, lots of useful
skills to learn! And it's gonna be in TAG next year...
There is a $50 dis
Hey everybody,
On 9/23/11 8:58 AM, Allan B. Cobb wrote:
> We have lots of fun and excitement on tap for the weekend. We have
> contests organized and vendors scheduled. We have LOTS of great prizes
> for the competitions and door prizes. Everyone who comes out is a
Speaking of contests and pr
Hey everybody,
On 9/23/11 8:58 AM, Allan B. Cobb wrote:
> We have lots of fun and excitement on tap for the weekend. We have
> contests organized and vendors scheduled. We have LOTS of great prizes
> for the competitions and door prizes. Everyone who comes out is a
Speaking of contests and pr
Hey everybody,
On 9/23/11 8:58 AM, Allan B. Cobb wrote:
> We have lots of fun and excitement on tap for the weekend. We have
> contests organized and vendors scheduled. We have LOTS of great prizes
> for the competitions and door prizes. Everyone who comes out is a
Speaking of contests and pr
texascavers Digest 27 Sep 2011 00:42:09 - Issue 1398
Topics (messages 18634 through 18646):
Paging Gerry Geletzke
18634 by: Mark.Alman.L-3com.com
18635 by: Logan McNatt
Re: a cave digging video, and hammer-drills
18636 by: Mark Minton
Wingsuit caving - speleo-wingsu
texascavers Digest 27 Sep 2011 00:42:09 - Issue 1398
Topics (messages 18634 through 18646):
Paging Gerry Geletzke
18634 by: Mark.Alman.L-3com.com
18635 by: Logan McNatt
Re: a cave digging video, and hammer-drills
18636 by: Mark Minton
Wingsuit caving - speleo-wingsu
texascavers Digest 27 Sep 2011 00:42:09 - Issue 1398
Topics (messages 18634 through 18646):
Paging Gerry Geletzke
18634 by: Mark.Alman.L-3com.com
18635 by: Logan McNatt
Re: a cave digging video, and hammer-drills
18636 by: Mark Minton
Wingsuit caving - speleo-wingsu
Would it be cheaper to ship it to a caver in Dallas, and have them bring it
with them that weekend?
On 26 September 2011 18:04, Stefan Creaser wrote:
> That’s some big darn’d fish you have there if you’re catchin’ them
> rodeo-style! ;-)
>
> ** **
>
> ** **
>
> *From:* galenfalg...@yahoo.
Would it be cheaper to ship it to a caver in Dallas, and have them bring it
with them that weekend?
On 26 September 2011 18:04, Stefan Creaser wrote:
> That’s some big darn’d fish you have there if you’re catchin’ them
> rodeo-style! ;-)
>
> ** **
>
> ** **
>
> *From:* galenfalg...@yahoo.
Would it be cheaper to ship it to a caver in Dallas, and have them bring it
with them that weekend?
On 26 September 2011 18:04, Stefan Creaser wrote:
> That’s some big darn’d fish you have there if you’re catchin’ them
> rodeo-style! ;-)
>
> ** **
>
> ** **
>
> *From:* galenfalg...@yahoo.
Sorry, I've actually had 'real' work to do... hope this isn't too late ;-)
Let me know your opinions, or if you think I missed something. Entirely
possible...
Terry is collecting the recipes so please email them to him (and cc me). We
will help you scale them, unless we've already talked to you
Sorry, I've actually had 'real' work to do... hope this isn't too late ;-)
Let me know your opinions, or if you think I missed something. Entirely
possible...
Terry is collecting the recipes so please email them to him (and cc me). We
will help you scale them, unless we've already talked to you
Sorry, I've actually had 'real' work to do... hope this isn't too late ;-)
Let me know your opinions, or if you think I missed something. Entirely
possible...
Terry is collecting the recipes so please email them to him (and cc me). We
will help you scale them, unless we've already talked to you
That’s some big darn’d fish you have there if you’re catchin’ them rodeo-style!
;-)
From: galenfalg...@yahoo.com [mailto:galenfalg...@yahoo.com]
Sent: Monday, September 26, 2011 5:55 PM
To: Terry Holsinger; tcrco...@texascavers.com
Subject: Re: [tcrcooks] Menu...
Yes terry it will be Hard froze
That’s some big darn’d fish you have there if you’re catchin’ them rodeo-style!
;-)
From: galenfalg...@yahoo.com [mailto:galenfalg...@yahoo.com]
Sent: Monday, September 26, 2011 5:55 PM
To: Terry Holsinger; tcrco...@texascavers.com
Subject: Re: [tcrcooks] Menu...
Yes terry it will be Hard froze
That’s some big darn’d fish you have there if you’re catchin’ them rodeo-style!
;-)
From: galenfalg...@yahoo.com [mailto:galenfalg...@yahoo.com]
Sent: Monday, September 26, 2011 5:55 PM
To: Terry Holsinger; tcrco...@texascavers.com
Subject: Re: [tcrcooks] Menu...
Yes terry it will be Hard froze
Yes terry it will be Hard frozen beforehand and shipped on dry ice in a wax
coated food grade box. This isent our first rodeo my father has been in the
seafood biz for thirty five years now.
Sent from my HTC on the Now Network from Sprint!
- Reply message -
From: "Terry Holsinger"
Date
Yes terry it will be Hard frozen beforehand and shipped on dry ice in a wax
coated food grade box. This isent our first rodeo my father has been in the
seafood biz for thirty five years now.
Sent from my HTC on the Now Network from Sprint!
- Reply message -
From: "Terry Holsinger"
Date
Yes terry it will be Hard frozen beforehand and shipped on dry ice in a wax
coated food grade box. This isent our first rodeo my father has been in the
seafood biz for thirty five years now.
Sent from my HTC on the Now Network from Sprint!
- Reply message -
From: "Terry Holsinger"
Date
Send me/us the recipe (as used) so we can add it to the menu matrix for
bulk buying and posting the ingredients on the menu/dish table placards.
Terry H.
On 9/26/2011 2:53 PM, Matthew Zappitello wrote:
Did you still want me to make the pineapple upsidedown cake? I can probably
make 2 or 4 if
Send me/us the recipe (as used) so we can add it to the menu matrix for
bulk buying and posting the ingredients on the menu/dish table placards.
Terry H.
On 9/26/2011 2:53 PM, Matthew Zappitello wrote:
Did you still want me to make the pineapple upsidedown cake? I can probably
make 2 or 4 if
Send me/us the recipe (as used) so we can add it to the menu matrix for
bulk buying and posting the ingredients on the menu/dish table placards.
Terry H.
On 9/26/2011 2:53 PM, Matthew Zappitello wrote:
Did you still want me to make the pineapple upsidedown cake? I can probably
make 2 or 4 if
Shipping could/might be a bit of money.
Remember it will need to be hard frozen, stay fully frozen and get here
still fully frozen.
May need to add/use dry ice to help keep things frozen in insulated
shipping container/boxes/coolers(?).
Terry H.
On 9/26/2011 3:27 PM, galenfalg...@yahoo.com wr
Shipping could/might be a bit of money.
Remember it will need to be hard frozen, stay fully frozen and get here
still fully frozen.
May need to add/use dry ice to help keep things frozen in insulated
shipping container/boxes/coolers(?).
Terry H.
On 9/26/2011 3:27 PM, galenfalg...@yahoo.com wr
Shipping could/might be a bit of money.
Remember it will need to be hard frozen, stay fully frozen and get here
still fully frozen.
May need to add/use dry ice to help keep things frozen in insulated
shipping container/boxes/coolers(?).
Terry H.
On 9/26/2011 3:27 PM, galenfalg...@yahoo.com wr
4 cakes would be how many servings? We might need someone else to make some
more cakes as Jocie and I were covering only half the desserts.
-Denise
Date: Mon, 26 Sep 2011 14:53:16 -0500
From: mrzap...@gmail.com
To: stefan.crea...@arm.com
CC: galenfalg...@yahoo.com; tcrco...@texascavers.com
4 cakes would be how many servings? We might need someone else to make some
more cakes as Jocie and I were covering only half the desserts.
-Denise
List-Post: texascavers@texascavers.com
Date: Mon, 26 Sep 2011 14:53:16 -0500
From: mrzap...@gmail.com
To: stefan.crea...@arm.com
CC: galenfalg
4 cakes would be how many servings? We might need someone else to make some
more cakes as Jocie and I were covering only half the desserts.
-Denise
List-Post: texascavers@texascavers.com
Date: Mon, 26 Sep 2011 14:53:16 -0500
From: mrzap...@gmail.com
To: stefan.crea...@arm.com
CC: galenfalg
All the dishes are served as people request, this is not a meal by the
menu/plate but a cafeteria/slop-line style of serving, so no need to
think about what "goes" with a dish, unless you know what might be good
and fit within the pirate/island menu constraints.
Terry H.
On 9/26/2011 3:27 PM,
All the dishes are served as people request, this is not a meal by the
menu/plate but a cafeteria/slop-line style of serving, so no need to
think about what "goes" with a dish, unless you know what might be good
and fit within the pirate/island menu constraints.
Terry H.
On 9/26/2011 3:27 PM,
All the dishes are served as people request, this is not a meal by the
menu/plate but a cafeteria/slop-line style of serving, so no need to
think about what "goes" with a dish, unless you know what might be good
and fit within the pirate/island menu constraints.
Terry H.
On 9/26/2011 3:27 PM,
Still waiting to find out how much shipping will be but relly no matter how
much shipping will be this will be the cheapest for any seafood we can get. And
I'm throwing out the idea for shrimp b/c of costs and the amount of work it
will be. But I will be cooking the slpinners as a starter. But@
Still waiting to find out how much shipping will be but relly no matter how
much shipping will be this will be the cheapest for any seafood we can get. And
I'm throwing out the idea for shrimp b/c of costs and the amount of work it
will be. But I will be cooking the slpinners as a starter. But@
Still waiting to find out how much shipping will be but relly no matter how
much shipping will be this will be the cheapest for any seafood we can get. And
I'm throwing out the idea for shrimp b/c of costs and the amount of work it
will be. But I will be cooking the slpinners as a starter. But@
That will be fifty lbs of already cleaned fish ready to cook
Sent from my HTC on the Now Network from Sprint!
- Reply message -
From: "Stefan Creaser"
Date: Mon, Sep 26, 2011 2:41 pm
Subject: [tcrcooks] Menu...
To: "galenfalg...@yahoo.com" ,
"tcrco...@texascavers.com"
That will be fifty lbs of already cleaned fish ready to cook
Sent from my HTC on the Now Network from Sprint!
- Reply message -
From: "Stefan Creaser"
Date: Mon, Sep 26, 2011 2:41 pm
Subject: [tcrcooks] Menu...
To: "galenfalg...@yahoo.com" ,
"tcrco...@texascavers.com"
That will be fifty lbs of already cleaned fish ready to cook
Sent from my HTC on the Now Network from Sprint!
- Reply message -
From: "Stefan Creaser"
Date: Mon, Sep 26, 2011 2:41 pm
Subject: [tcrcooks] Menu...
To: "galenfalg...@yahoo.com" ,
"tcrco...@texascavers.com"
Yes, please can you get me the recipe and how many each one would feed.
Would you expect to serve this at (Texas) room temperature and would it be
served with something? Cream/ice-cream/custard, etc.
Cheers,
Stefan
From: Matthew Zappitello [mailto:mrzap...@gmail.com]
Sent: Monday, September 26,
Yes, please can you get me the recipe and how many each one would feed.
Would you expect to serve this at (Texas) room temperature and would it be
served with something? Cream/ice-cream/custard, etc.
Cheers,
Stefan
From: Matthew Zappitello [mailto:mrzap...@gmail.com]
Sent: Monday, September 26,
Yes, please can you get me the recipe and how many each one would feed.
Would you expect to serve this at (Texas) room temperature and would it be
served with something? Cream/ice-cream/custard, etc.
Cheers,
Stefan
From: Matthew Zappitello [mailto:mrzap...@gmail.com]
Sent: Monday, September 26,
Did you still want me to make the pineapple upsidedown cake? I can probably
make 2 or 4 if you want. What details do you need from me concerning the
recipe?
--Matt
On Mon, Sep 26, 2011 at 2:41 PM, Stefan Creaser wrote:
> That sounds like a good deal, as long as the shipping costs aren’t that
Did you still want me to make the pineapple upsidedown cake? I can probably
make 2 or 4 if you want. What details do you need from me concerning the
recipe?
--Matt
On Mon, Sep 26, 2011 at 2:41 PM, Stefan Creaser wrote:
> That sounds like a good deal, as long as the shipping costs aren’t that
Did you still want me to make the pineapple upsidedown cake? I can probably
make 2 or 4 if you want. What details do you need from me concerning the
recipe?
--Matt
On Mon, Sep 26, 2011 at 2:41 PM, Stefan Creaser wrote:
> That sounds like a good deal, as long as the shipping costs aren’t that
That sounds like a good deal, as long as the shipping costs aren’t that high.
Will that be 50lbs of ‘meat’, or how much would we expect after processing?
From: galenfalg...@yahoo.com [mailto:galenfalg...@yahoo.com]
Sent: Saturday, September 24, 2011 12:39 PM
To: galenfalg...@yahoo.com; Stefan Cre
That sounds like a good deal, as long as the shipping costs aren’t that high.
Will that be 50lbs of ‘meat’, or how much would we expect after processing?
From: galenfalg...@yahoo.com [mailto:galenfalg...@yahoo.com]
Sent: Saturday, September 24, 2011 12:39 PM
To: galenfalg...@yahoo.com; Stefan Cre
That sounds like a good deal, as long as the shipping costs aren’t that high.
Will that be 50lbs of ‘meat’, or how much would we expect after processing?
From: galenfalg...@yahoo.com [mailto:galenfalg...@yahoo.com]
Sent: Saturday, September 24, 2011 12:39 PM
To: galenfalg...@yahoo.com; Stefan Cre
How much is it and how could it be cooked/served for a starter?
From: galenfalg...@yahoo.com [mailto:galenfalg...@yahoo.com]
Sent: Friday, September 23, 2011 7:36 PM
To: Stefan Creaser; Heather Tucek; tcrco...@texascavers.com
Subject: Re: [tcrcooks] Menu...
Also shrimp is in season. What do u guy
How much is it and how could it be cooked/served for a starter?
From: galenfalg...@yahoo.com [mailto:galenfalg...@yahoo.com]
Sent: Friday, September 23, 2011 7:36 PM
To: Stefan Creaser; Heather Tucek; tcrco...@texascavers.com
Subject: Re: [tcrcooks] Menu...
Also shrimp is in season. What do u guy
How much is it and how could it be cooked/served for a starter?
From: galenfalg...@yahoo.com [mailto:galenfalg...@yahoo.com]
Sent: Friday, September 23, 2011 7:36 PM
To: Stefan Creaser; Heather Tucek; tcrco...@texascavers.com
Subject: Re: [tcrcooks] Menu...
Also shrimp is in season. What do u guy
Skip to 6 minutes into the video if you don't have time to watch it all.
http://www.youtube.com/user/PJakopin#p/a/u/1/zTfE78AC6Tk
-
Visit our website: http://texascavers.com
To unsubscribe, e-mail: texascavers-unsubscr...@texasca
Skip to 6 minutes into the video if you don't have time to watch it all.
http://www.youtube.com/user/PJakopin#p/a/u/1/zTfE78AC6Tk
-
Visit our website: http://texascavers.com
To unsubscribe, e-mail: texascavers-unsubscr...@texasca
Skip to 6 minutes into the video if you don't have time to watch it all.
http://www.youtube.com/user/PJakopin#p/a/u/1/zTfE78AC6Tk
-
Visit our website: http://texascavers.com
To unsubscribe, e-mail: texascavers-unsubscr...@texasca
Skip to 14 minutes into the video below to see the proper technique
for hog-tying
a javelina in a cave:
http://www.youtube.com/user/PJakopin#p/a/u/2/HfrJgbX7IXg
If you don't have time to watch it all, skip to 16 minutes into the video.
Skip to 14 minutes into the video below to see the proper technique
for hog-tying
a javelina in a cave:
http://www.youtube.com/user/PJakopin#p/a/u/2/HfrJgbX7IXg
If you don't have time to watch it all, skip to 16 minutes into the video.
Skip to 14 minutes into the video below to see the proper technique
for hog-tying
a javelina in a cave:
http://www.youtube.com/user/PJakopin#p/a/u/2/HfrJgbX7IXg
If you don't have time to watch it all, skip to 16 minutes into the video.
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