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Old 25th April 2012, 04:00 AM   #941
nezbleu is online now nezbleu  Canada
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Back in the old USSR days we used to get a lot of Russian/Soviet trawlers and freighters here (a port city). A local guy used to watch for sales at the cheap department stores and stock up on umbrellas, jeans, and briefcases. Then when the ships came in he would trade these things for caviar.

In high school a friend of mine worked at a local men's clothing shop near the docks, I remember him bringing us Russian and Cuban cigarettes. The were awful!
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Old 25th April 2012, 12:33 PM   #942
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Quote:
Originally Posted by TheBaronGroog View Post
I (vaguely) recall making eggs like that when a kid-it was a sleeve put over the egg before boiling, boiling caused the sleeve to shrink to fit.
pisanki -- you can see some slavic roots -- it was done like cloissone enamel by one of the relatives who used wax threads to prevent parts of the egg from being colored.

there's another Polish tradition, swieconka, carried over here in the States (probably abandoned in Poland) in which a food basket is blessed on Holy Saturday morning. At brunch on Palm Sunday, back when my kids were in high school, mamselle announces: "We have to bring a basket of food to church on Saturday so that dad can get his kielbasa blessed." I thought the oldest boy was going to blow the waffles out of his nose it was so funny.
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Old 25th April 2012, 12:47 PM   #943
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Hmmm ...

At the Russian Orthodox Church in London, trestle tables were set up outside the Church at Easter (2 weeks ago). People assembled with their baskets of food and special cakes for a "production line" mass blessing by the clergy.

The same in Mother Russia, I am informed, but the Poles are mostly Catholic ...
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Old 25th April 2012, 01:31 PM   #944
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Easter Egg Sleeves Egg Shrink Wrap (Ozdoby na jajka wielkanocne) - YouTube

I'm not sure where we got the sleeves for our eggs from, my mum's German and may have picked them up there, or maybe I even had them in Germany-it was so long ago I really can't remember!
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Old 2nd May 2012, 08:49 PM   #945
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Quote:
Originally Posted by Cal Weldon View Post
Hot sauce is running low.
Tried the 'juice' part of it yesterday. Good batch, should be ready in another couple of weeks.
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Old 2nd May 2012, 09:26 PM   #946
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I've made this beef brisket recipe 4 times now. If you have the means, it's well worth the effort. Get the best cut you can afford.

Barbecue Brisket Recipe Texas Style, A Detailed Step By Step Guide
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Old 3rd May 2012, 12:20 AM   #947
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The 'point' as it's called in your link is what we call the cap. It is removed for us before the competition. The fat is left and you are allowed to do with it what you want. Nice looking smoke ring on that piece but it looks a little more cooked than what we look for. Might just be the lighting though. Thanks for the link.
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Old 3rd May 2012, 12:23 AM   #948
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The last one we cooked, we removed the cap before the final rest and made the "simulated" "burnt ends" with it. Awesome appetizer.
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Old 3rd May 2012, 12:29 AM   #949
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Actually reading through the article, it sounds like someone who has been there not just a wannabe. The only thing missing is the 10 X 10 canopy as sometimes, in places other than Texas, you get a little rain. If that's the case I recommend going from a 6 pack to a 12 pack. Helps to pass the time. Make it a 2-4 if you have friends 'helping'.
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Old 3rd May 2012, 12:37 AM   #950
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Yeah, 12-packs are highly recommended.

His mop sauce recipe for this really makes it.
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