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Unread 09-27-2006, 08:50 AM   #8
Jorge
somebody shut me the fark up.
 
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If I stay below 40 in the kitchen fridge I'm happy, so I don't have to worry about getting greens too cold or freezing eggs as someone mentioned.

The beer fridge, and where I usually start thawing meat a week or more in advance is between 33-35 if left unopened for a while.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

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Shut up, and cook!!!!
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