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03-17-2015, 02:18 PM | #4261 | |
Cast Iron Jedi
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Quote:
You should adopt the Cook's Illustrated method of doing the mashed potatoes, though. You smear them all over the gravy/meat/veg to form a seal on your pan, then lightly run a fork all over the top to create lots of little nooks and crannies that get caramelized. Very tasty! |
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03-17-2015, 02:20 PM | #4262 |
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As I have gotten older I found I can't eat as much so I always pick out the smaller cuts of steak for me. But I hear ya on finding things you put in fridge for latter and tossing out later.
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03-17-2015, 02:21 PM | #4263 |
Bono & Grbac wasn't enough
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You use your mouth purtyer than a $100 whore
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03-17-2015, 02:23 PM | #4264 | |
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FWIW, the day 2 salted steaks were maybe a touch better than day 1. I may start salting 48 hours in advance, if I have the time. |
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03-17-2015, 02:45 PM | #4265 | |
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joking |
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03-17-2015, 02:59 PM | #4266 |
Baba Ganoush
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I thought most recipes call for cream cheese to be added when making loaded mashed potatoes? It's not weird at all.
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03-17-2015, 03:14 PM | #4267 |
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03-17-2015, 03:25 PM | #4268 |
Baba Ganoush
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03-17-2015, 03:39 PM | #4269 |
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03-17-2015, 04:03 PM | #4270 |
Baba Ganoush
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03-17-2015, 04:07 PM | #4271 |
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03-17-2015, 04:32 PM | #4272 |
Baba Ganoush
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Yes ma'am
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03-17-2015, 04:47 PM | #4273 |
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03-17-2015, 04:49 PM | #4274 |
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Corned beef is so over-rated. Might as well just take a shot of salt instead.
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03-17-2015, 05:00 PM | #4275 |
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Found a gif for this thread. It's called a cook with weapons.
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