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#106 | |
In Search of a Life
Join Date: Aug 2008
Casino cash: $-1585503
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Quote:
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Posts: 51,567
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#107 |
Here comes Peter Cottontail!
Join Date: Apr 2006
Location: None of your business
Casino cash: $-120037
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Easy6, If I had to choose pizza over cold spaghetti, I'd go with the spaghetti.
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
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#108 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1401974
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Alfredo is too greasy for me the next day.
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Attendance Chief record 11-9 |
Posts: 30,793
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#109 |
Here comes Peter Cottontail!
Join Date: Apr 2006
Location: None of your business
Casino cash: $-120037
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Oh, I love that cold too. I don't get how it could be greasy unless you add oil to the recipe. I just use cream and parmesan and a secret ingredient.
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
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#110 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1401974
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PM your alfredo recipe please
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Attendance Chief record 11-9 |
Posts: 30,793
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#111 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Posts: 35,253
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#112 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1401974
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Yep yep that's why I don't like it the next day.
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Attendance Chief record 11-9 |
Posts: 30,793
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#113 |
Banned
Join Date: Jan 2013
Casino cash: $9998560
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Posts: 53,803
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#114 |
Here comes Peter Cottontail!
Join Date: Apr 2006
Location: None of your business
Casino cash: $-120037
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![]() I will tell you one thing is I ONLY use high quality organic cream and I feel that is important. The other secret I got from a chef.
__________________
Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
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#115 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1401974
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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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Attendance Chief record 11-9 |
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#116 |
Here comes Peter Cottontail!
Join Date: Apr 2006
Location: None of your business
Casino cash: $-120037
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Has anyone ever fried an egg on the sidewalk?
__________________
Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
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#117 | |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1401974
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Quote:
![]() We live like 5,000 miles away from each other brah
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Attendance Chief record 11-9 |
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#118 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
Casino cash: $764112
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Use butter. Don't EVER substitute for butter in a recipe with anything other than butter.
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Posts: 17,150
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#119 |
Supporter
Join Date: Aug 2000
Casino cash: $8028275
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She's STILL a girl . . .
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We need the kind of courage that can withstand the subtle corruption of the cynics - E.W. |
Posts: 95,642
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#120 |
In Search of a Life
Join Date: Aug 2008
Casino cash: $-1585503
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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 |
Posts: 51,567
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