just to clarify, I like all the videos, the content, but I just don't like the set up now of the web site....but I do love the amount of information. I hope that it's all still here.

LOVED the OLD SITE, and without anyone seeing it, they don't know what they're missing. I liked the ease and mobility of finding what I was looking for, much better before. Also, on the old site, when you chose for example, the FOOD & DRINK section, there would be more "videos" that would show up going across the page, instead of the three there are now. Old Site was much easier to browse around. I don't like that annoying side bar on the left side of the page with all those annoying colors. It makes the site look "cheap" if that makes any sense. At one time, the videos were typed out, too. So, if there was something in a recipe that you didn't understand, all you had to do was read it down below the video. Things just don't seem to be as easy to find. What a shame.

Thanks again to everyone that posted.....Lots of people don't realize that there is a BIG difference between TEX-MEX and MEXICAN food and in Texas, we just call it Mexican food. I say this because when I was in Mexico, the food wasn't nearly as "spiced" as I was used to in Texas, and I was disappointed over and over by the bland food. Don't get me wrong as the food was good, just not like I'm used to eating. A friend just got back from California where they were craving some good TexMex and of all the Mexican food they tried in Cali, they said none of it was spicy enough, and I don't mean by peppers. There is just a big difference between Mexican, TexMex and Cali Mexican. I haven't been to Cali in years but I know it must be confusing for people from other countries to realize that there is a subtle or even major difference. One person (from Northern US) complained about how the rice and beans weren't very spicy and there is a reason for that, It's because with the way we spice up our tamales, enchiladas, tacos, tortilla soup (in Texas)etc...we don't need the beans and rice to be spicy. I found a pretty good web site of a restauranteur who explains the spice thing pretty well and they have some great recipes like they fix in the Mexican (TexMex) restaurants here in Texas. Here's that link if anyone is interested, I love the dips recipes and can't wait to try the others. http://www.mex-recipes.com I tried to click on the link that karikairnose posted but it didn't work and I looked around and did find the link/recipe for the beef taco meat they suggested: http://mexicoetal.com/en/Mexican-Food-and-Mexican-Recipes/Ingredients/mexican-beef-recipe.html Also, on my original post I said the meat was sliced and I meant to say it was shredded after cooking. UM UM Good.

Can Anyone Give Me Some Good Recipes For Squirrel? (404 days ago)

My mother fixed squirrel three different ways...the 1st was to fry it like chicken, the 2nd was to fry it with onions and make a flour gravy with the bits and pieces that are left in the pan. She would then smother the fried squirrel something like you would do with smothered pork chops, and serve. I'm sure there are several recipes for fired chicken, that you can find here on video jug. The 3rd way is to fix it like you would fix chicken and dumplings. She did it the easy way by boiling the cut up squirrel pieces with onions and celery and some carrots, salt and pepper and whatever other spices you like. Then, once the meat is tender, add any type of dumplings...she used canned biscuits (which we have in the US and we used the regular buttermilk kind, not the flakey ones) and tear them into about four small pieces and add to the boiling mixture. Boil covered, about 10 to 15 minutes or until the dough/dumpling is done. It tastes like chicken if you're really interested. Of course you can get all gourmet on the ingredients if you want and I'm sure that will only make it taste even better and in case there's some people out there that don't already know this, you do have to skin the squirrel before cooking :) That's pretty easy too, just look it up on the internet and go for it. Good cooking!!

buy your sauces from a chinese grocery store to get the authentic tastes/brands.

Just to correct my previous post, you NEVER stirfry things with sesame seed oil, it is only used as a flavoring. Hope my post didn't confuse anyone.

Are you sure its the oil that you're looking for? Most of the time it's peanut oil. I know using sesame seed oil can make a huge difference depending on the dish. It could also be the sauces they use such as oyster sauce, mushroom sauce, hoisen sauce etc...good luck.

Man, I love VideoJug!! Hello to another person from San Antone (my spelling). I sent a friend of mine over to the other side of town this past weekend to pick up some of those special tacos and IT WAS BARBACOA!! She wouldn't try it as she thought it was made the "original" way, with a cow's head (or parts from the head), but they don't make it that way and it's not cooked in a pit in the ground, either. But, I would still like to know just what kind of spices are used. BTW, I can still remember those wonderful pork tamales that we used to buy at the Ice Houses, they were soooo good.