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#136 |
www.nfl-forecast.com
Join Date: Sep 2000
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Some delicious white chili.
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Posts: 45,546
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#137 |
Supporter
Join Date: Aug 2000
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Posts: 95,642
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#138 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 116,407
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#139 |
Supporter
Join Date: Aug 2000
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Oh, and my dinner was a maple sausage skillet scramble. Start with hash browns with sauteed onion and tri-color peppers, sprinkled with a tiny bit of scotch bonnet, top the hash with two sunny side eggs and circle plate with sausage patties. Sriracha on the eggs and maple syrup on the sausage patties.
Could've used some button mushroom in the saute, but I was out. Sun brewed Arnold Palmer to drink. |
Posts: 95,642
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#140 |
Baba Ganoush
Join Date: Jan 2012
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I'm just going to put this here. If anybody has any boneless chicken breast here's some recipes for you. You're welcome.
http://www.buzzfeed.com/melissaharri...=main&s=mobile |
Posts: 29,439
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#141 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Steaks came out perfectly cooked, I will do it again without the liquid smoke. Would have posted a crappy pic, but I inhaled that plate. The house is a fog, two windows open, sealing fan and a floor fan running, I'm gonna smell like a steak house for a week.
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Posts: 5,383
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#142 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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The whole house smelling like cooked meat for days is the worst part of cooking with cast iron or cooking any meat indoors. Is it possible to just use the cast iron on the grill outside?
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Posts: 45,746
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#143 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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I only cook with charcoal on the grill, it was more than I wanted to mess with today. Cast iron on the grill, why bother, throw it on the grate and done.
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Posts: 5,383
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#144 |
You Sweetie!
Join Date: Sep 2005
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Posts: 71,691
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#145 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
You probably noticed it with TMC because it's on a new tier, or your cable company just added it. |
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Posts: 35,253
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#146 |
MVP
Join Date: Nov 2001
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My pastrami is on the smoker and I don't know if it will be ready by dinner. I kind of doubt it.
I have read about putting it in the Frigidaire after the hold. I see different ideas on how long to keep it in there. I have a drip pan catching the juice to make some gravy to put on some latkes. Don't have any marble rye, but I get a loaf of pumpernickel and a loaf of rye, then use a slice of each for the sammich. Would I prefer a Key Lime Pie or some kind of cheesecake? Dinny |
Posts: 5,050
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#147 |
Like I woke up in Wonderland..
Join Date: Oct 2005
Location: KCMO
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Posts: 18,639
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#148 | |
Like I woke up in Wonderland..
Join Date: Oct 2005
Location: KCMO
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Quote:
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Posts: 18,639
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#149 | |
Gimme My Berries Back!
Join Date: Apr 2006
Location: None of your business
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Quote:
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Posts: 161,934
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#150 |
Cast Iron Jedi
Join Date: Nov 2004
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More on the frozen steak cooking from Modernist Cuisine:
http://modernistcuisine.com/recipes/...mp-oven-steak/ |
Posts: 35,253
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