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04-07-2015, 03:16 PM | #106 | |
In Search of a Life
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Quote:
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04-07-2015, 03:17 PM | #107 |
Gimme My Berries Back!
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Easy6, If I had to choose pizza over cold spaghetti, I'd go with the spaghetti.
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04-07-2015, 03:17 PM | #108 |
Baba Ganoush
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Alfredo is too greasy for me the next day.
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04-07-2015, 03:19 PM | #109 |
Gimme My Berries Back!
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04-07-2015, 03:22 PM | #110 |
Baba Ganoush
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PM your alfredo recipe please
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04-07-2015, 03:22 PM | #111 |
Cast Iron Jedi
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VARSITY
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04-07-2015, 03:26 PM | #112 |
Baba Ganoush
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Yep yep that's why I don't like it the next day.
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04-07-2015, 03:29 PM | #113 |
Banned
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04-07-2015, 03:30 PM | #114 |
Gimme My Berries Back!
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04-07-2015, 03:30 PM | #115 |
Baba Ganoush
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Not for me, doesn't even taste the same to me. I feel like I'm eating melted butter lol.
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04-07-2015, 03:31 PM | #116 |
Gimme My Berries Back!
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Has anyone ever fried an egg on the sidewalk?
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04-07-2015, 03:31 PM | #117 | |
Baba Ganoush
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We live like 5,000 miles away from each other brah
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04-07-2015, 03:33 PM | #118 |
MVP
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Use butter. Don't EVER substitute for butter in a recipe with anything other than butter.
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04-07-2015, 03:33 PM | #119 |
Supporter
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She's STILL a girl . . .
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04-07-2015, 03:34 PM | #120 |
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Don't throw away pasta water. Throw noodles, pasta water, and sauce in a pan to finish up. Butter during this part is awesome.
Don't throw away bones. Save them, freeze them, and make stock. Also, learn to cut up a whole chicken (leading to more stock). Same with unused vegetables and scraps. Throw garlic cloves in a container and shake the shit out of them to peel Learn the FDA recommended finished temp. But learn how much you can safely undercook meat. Also, learn to use finger test for doneness Let finished meat sit and know how much that meat will cook while sitting Slow and indirect, when you have time, is often a great idea Salt & pepper during prep. Not just to finish. If your sauce is pure liquid, simmer and reduce down. Or consider thickeners like corn starch/water or kneaded butter/flour ball Don't waste the beautiful meat bits in our pan. Deglaze the pan and incorporate into your sauce |
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