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08-13-2014, 10:25 PM | #61 |
Gimme My Berries Back!
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08-13-2014, 10:26 PM | #62 |
Gimme My Berries Back!
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08-13-2014, 10:27 PM | #63 |
Gimme My Berries Back!
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08-13-2014, 10:31 PM | #64 |
Just here for the Royals
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Every time we go out to eat a pizza place, I make sure and grab about 50 handfuls of parmesan cheese (the packets). This usually lasts us awhile. This method also works for mild sauce at Taco Bell.
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08-13-2014, 10:31 PM | #65 |
GBM 8-12-15
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08-13-2014, 10:33 PM | #66 |
In Search of a Life
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Pancake syrup - Always maple, always refrigerated
Worcestershire sauce - No Bananas - No Garlic - No Olive oil - No Honey - No Soy sauce - Not if you're using small bottles. If you buy it by the gallon like I do, then yes. Hot sauce - some require it, some don't. Case by case Velveeta - yes Mayo - Yes, once it's opened Mustard - Same as Mayo Ketchup - Same as Mayo Pickles - Same as Mayo Manzanilla olives - Same as Mayo Butter - Depends on the climate and the expected use Onions - Only during extreme hot spells Potatoes - Same as onions Tomatoes - Same as onions Bread - Depends on the type Parmesan Cheese - The crap kind, yes. The real stuff is bought on an 'as needed' basis |
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08-13-2014, 10:38 PM | #67 |
www.nfl-forecast.com
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08-13-2014, 10:41 PM | #68 |
Just here for the Royals
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It's not that I hate quality cheese, it's that I can't even afford to pay attention. The most quality cheese I can find these days is fromunda.
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08-13-2014, 10:42 PM | #69 | |
Immanentize The Eschaton
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Quote:
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08-13-2014, 10:43 PM | #70 | |
Turning the Corner
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Quote:
Honey is absolutely anti-bacterial, anti-fungal, and will not develop mold. It will, however, suck water out of the air if stored in an open container. Once it reaches 17-19% water it will ferment. Moral=keep the lid on. All unpasteurized honey will eventually crystallize, but pasteurizing kills off a lot of good things. Don't do it. Don't buy it. Maple syrup is considered "official" when it reaches 66% sugar. At that concentration, it should not crystalize. If not enough water is removed, it's still sweet and awesome, but not considered syrup. If too much water is removed, it's still syrup, but more likely to crystallize. Maple syrup is absolutely NOT anti-bacterial or anti-fungal. If kept at room temperature, it's a mold spore's dream environment. To keep it from spoiling, it's bottled at temps greater than 190F, which kills all the spores. It's basically the same canning process as other foods. Once you open the bottle, of course, new spores are introduced. If you don't want to can it, you can freeze it until you use it. Opened containers can be kept in the fridge. |
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08-13-2014, 10:46 PM | #71 |
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But in sealed containers, they say there is honey from the time of the pyramids that is safe to eat.
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08-13-2014, 10:50 PM | #72 |
Just here for the Royals
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Euh, I wouldn't eat that. How do they know it's not pharoah jizz?
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08-13-2014, 10:52 PM | #73 |
Gimme My Berries Back!
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I always refrigerate tomatoes. My garage is kept at 69° where I keep certain foods along with my freeze-dried emergency foods.
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08-13-2014, 10:56 PM | #74 | |
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Quote:
Mealy, mushy.
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08-13-2014, 10:57 PM | #75 |
Gimme My Berries Back!
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I haven't had that problem. I buy in small amounts and they go quickly. I'm Italian afterall.
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