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07-05-2014, 07:22 PM | #2041 |
(Sir/Yes Sir/Aye Aye Sir)
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07-05-2014, 07:54 PM | #2042 |
I'll be back.
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I'm out of protein powder, and I just had a great workout, so I'm going to cook up a six-egg scramble. With bacon and tomatoes.
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07-05-2014, 08:57 PM | #2043 |
In Search of a Life
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That's a good variety generally. Try some pineapple tomatoes when they come in. Maybe make a rustic caprese with some salt, pepper, balsamic, basil and slivered parm.
I grew up in a huge tomato eating family but never enjoyed them until my mid 20s. And when I say tomato eating family, a near ritualized part of any family reunion is people breaking out their homegrown tomAtos and comparing the tastes and talking about them for the next few hours.
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07-05-2014, 09:02 PM | #2044 | |
Yum! Buc Marshmellows!
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Quote:
Now, one more question before I go to sleep. Did you make your's using that Pinto Noir I saw in your pic? Or was that just what you drank? Never heard of, or would have thought of using that wine. I use a Burgundy wine. I love Pinot Noir to drink though. One of my favorite red wines. |
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07-05-2014, 09:05 PM | #2045 |
Yum! Buc Marshmellows!
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07-05-2014, 09:09 PM | #2046 |
Yum! Buc Marshmellows!
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07-05-2014, 09:11 PM | #2047 | |
www.nfl-forecast.com
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Quote:
Pinot Noir is the chief red grape used in the Burgundy region. Therefore they are quite similar in character. |
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07-05-2014, 09:23 PM | #2048 |
(Sir/Yes Sir/Aye Aye Sir)
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07-05-2014, 09:33 PM | #2049 |
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Chocolate Soufflé. The second day batter rose well but spread horizontally and experienced a mild failure. First pic is what it looked like coming out of the oven.
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07-05-2014, 09:35 PM | #2050 |
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Plated, jabbed with a spoon and filled with chocolate creme Anglaise sauce.
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07-06-2014, 05:45 AM | #2051 |
Cast Iron Jedi
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VARSITY
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07-06-2014, 05:49 AM | #2052 | ||
Cast Iron Jedi
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VARSITY
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Quote:
Quote:
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07-06-2014, 05:54 AM | #2053 | |
Cast Iron Jedi
Join Date: Nov 2004
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VARSITY
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Quote:
I make eggs for my wife and I just about every morning (hers over easy, mine over hard). I typically use a little pat of butter in the fry pan. Between the two sets of egg, I always need to wipe out the pan and let it cool a tad before adding another little pat of butter, lest the butter burn. Butter has a smoke point of 250-300 degrees Fahrenheit, and those little milk solids will burn and taste like ass if you don't wipe it out between batches. Ghee has a smoke point of 485 degrees Fahrenheit (one of the highest smoke points of any oil). This morning's eggs tasted better than usual, and I didn't have to wipe out any pans, cooked them right after each other, then poured out the excess oil and threw in a couple pieces of homemade bread for some toast. Just outstanding. |
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07-06-2014, 05:58 AM | #2054 |
Molôn Labé
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Went to a camp ground for a day and just made some dogs
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07-06-2014, 06:14 AM | #2055 |
Supporter
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Ketchup? KETCHUP!?!?!
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