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#1 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
http://chiefsplanet.com/BB/showthread.php?t=136735 http://www.foodnetwork.com/recipes/a...ml?rsrc=search |
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#2 |
testing ... 1, 2, 3
Join Date: Oct 2004
Location: Tennessee
Casino cash: $6753759
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Maybe it's just me, but I don't think sponge cake and crispy parsley compliment each other very well.
FAX |
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#3 |
Bono & Grbac wasn't enough
Join Date: Oct 2000
Location: Sioux City, IA
Casino cash: $12593829
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You'd never make it on Chopped, Mr. FAX
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#4 |
testing ... 1, 2, 3
Join Date: Oct 2004
Location: Tennessee
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As fate would have it, I happen to have the television thing on at the moment and they are presenting the movie, "Zombie Apocalypse".
Interestingly, the zombie's skin looks almost exactly like crispy parsley. FAX |
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#5 |
'Tis my eye!
Join Date: Aug 2000
Location: Chiefsplanet
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Use aluminum foil. Works great.
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#6 |
MVP
Join Date: Dec 2008
Location: Joplin, MO
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Re-heated pizza in the microwave is awful. Put it cold in a cold oven directly on a rack, start the oven at 350 and when it is finished preheating the pizza should be perfect.
I like the idea of frying certain herbs in a microwave, save some oil and increase flavor. I'd worry about the parsley or whatever losing too much moisture though.
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#7 | |
Bono & Grbac wasn't enough
Join Date: Oct 2000
Location: Sioux City, IA
Casino cash: $12593829
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Quote:
I do agree with you on your second point tho ![]()
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#8 |
Cast Iron Jedi
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#9 |
Cast Iron Jedi
Join Date: Nov 2004
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Eggplant Parmesan the Modernist Cuisine way: http://modernistcuisine.com/recipes/...lant-parmesan/
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