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01-30-2015, 04:29 PM | #61 | |
Gimme My Berries Back!
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Quote:
I keep mine in a cool location too. There are people who cook who claim this is not true. I tested it to see for myself. I find it to be true. In fact a jar of chives were nearly greyish green after a year. |
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01-30-2015, 04:31 PM | #62 | |
pie is never free
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Quote:
You cant hardly make cajun anything without paprika. |
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01-30-2015, 04:36 PM | #63 |
Ain't no relax!
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Your tongue might be reeruned.
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01-30-2015, 04:47 PM | #64 |
Gimme My Berries Back!
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01-30-2015, 04:49 PM | #65 |
Ain't no relax!
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That's what I just said.
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01-30-2015, 04:50 PM | #66 |
Gimme My Berries Back!
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Yeah, I had to go out and buy some for that gumbo I made last summer. I don't make something like that often though. Or goulash for that matter. Think I made goulash once in my whole life.
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01-30-2015, 04:51 PM | #67 |
Gimme My Berries Back!
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01-30-2015, 05:09 PM | #68 |
SNAP THE ****ING BALL!!!
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01-30-2015, 05:12 PM | #69 | |
Baba Ganoush
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Quote:
You're my friend
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01-30-2015, 05:13 PM | #70 |
Baba Ganoush
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You actually might be onto something here
Goldfish + goulash?????
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01-30-2015, 05:29 PM | #71 |
MVP
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Bland paprika is for color. It's much like sprinkling parsley on a finished dish. BUT there are 100 different kinds of paprika. Don't buy those little Tone's plastic containers. Go to a specialty spice store like Penzey's. Their paprika will change your mind.
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01-30-2015, 05:52 PM | #72 |
Mostly Ignored
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01-30-2015, 07:31 PM | #73 |
Baba Ganoush
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Hall of Classics???
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01-30-2015, 07:38 PM | #74 |
www.nfl-forecast.com
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You can't make BBQ without paprika.
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01-30-2015, 08:12 PM | #75 |
Gimme My Berries Back!
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