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Old 8th May 2011, 04:55 PM   #371
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Now Im getting carried away.
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Old 8th May 2011, 06:59 PM   #372
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The nobel Pig, how do I love you, let me count the way's
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Old 8th May 2011, 07:00 PM   #373
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pig
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Old 8th May 2011, 07:21 PM   #374
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oh oh
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Old 8th May 2011, 10:33 PM   #375
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Mmm...

Tell us more.
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Old 10th May 2011, 11:56 PM   #376
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Prep is everything. Got a load of quality pig from Cosco, and still working it hard. I recomend the Sun Luck Curry Paste. Really easy to use, and can produce any thickness of sauce you want. Then I came upon something called "Rogan Josh Seasoning" Kind of sweet, so I use it with the Sun Luck and some cow fat like 2% milk. Thats fresh spinich, and little green onions over pasta. Still a little Chateau Ste Michelle left from the other night.
mmmmmmmm
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Old 12th May 2011, 01:53 AM   #377
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Lobster thread is reminding me of "Annie Hall" -- which is circa the same time that me and the 'mamselle were feasting on lobster in Westhampton.

For something completely different, McCormick's has a dedicated spice package for chicken tikka:
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Old 12th May 2011, 02:51 AM   #378
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Sorry I've not been here much as audio things and regular life have got in the way but tonight I stopped in and had an idea or two.
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Old 12th May 2011, 03:03 AM   #379
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1. Red snapper on the brine. Not sure it's purpose just yet..
2. Eye of round on the brine for smoking.
3. Salmon on the brine for eating raw tomorrow.
4. Tonights Striploin, pan fried (sorry)
5. Strawberry salad dressing
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Old 13th May 2011, 03:00 AM   #380
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Rock fish (red snapper), salmon and beef in the dehydrator this morning. Chef samples of the driest bits are encouraging.

Mmm...
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