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07-02-2014, 06:19 PM | #1861 |
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Oooo I need to add gravity bowls to the equipment list thread.
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07-02-2014, 06:22 PM | #1862 |
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07-02-2014, 06:29 PM | #1863 |
Better to burn out...
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07-02-2014, 06:32 PM | #1864 | |
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You're welcome.
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07-02-2014, 06:33 PM | #1865 |
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07-02-2014, 06:53 PM | #1866 |
Better to burn out...
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07-02-2014, 06:58 PM | #1867 | |
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Mmmmm
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07-02-2014, 07:00 PM | #1868 |
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Best Indian food I've had was at a little hole in the wall in Jonesboro, AR. I think they're closed now, but they were outstanding.
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07-02-2014, 07:04 PM | #1869 |
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Over the holiday weekend I 'm going to make beef bourguignon and chocolate soufflé.
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07-02-2014, 07:07 PM | #1870 |
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Mix up some Mango Lassi too.
Mangoes, yogurt, cream, cardamom, and rose water.
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07-02-2014, 07:07 PM | #1871 |
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I think I'm going to after SR's apricot chicken with my modifications (sous vide chicken, saute the onion with some garlic and ginger before adding the sherry and soy sauce).
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07-02-2014, 07:07 PM | #1872 | |
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Drives me crazy. I want to eat about ten different items while I work on it. It's worse when photos are involved. |
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07-02-2014, 07:11 PM | #1873 |
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Well, since it tastes exactly like my teriyaki chicken recipe minus the ginger you should be fine. My teriyaki uses the ginger.I also use a honey/molasses mix to sub for the brown sugar the real recipe used for the sweetness, which those apricot preserves do in SR's recipe.
Last edited by BucEyedPea; 07-02-2014 at 08:00 PM.. |
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07-02-2014, 07:12 PM | #1874 |
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07-02-2014, 07:17 PM | #1875 | |
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I didn't think teriyaki when I made it, but your mileage may vary. I'm also thinking about dropping the brown sugar in favor of mirin. |
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