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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-19-2010, 08:42 AM | #1 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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shrimp and crabmeat alfreado #scratch
shrimp and crabmeat alfredo i made from scratch....
cheers!
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10-19-2010, 08:45 AM | #2 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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That is killer! What a great dish
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10-19-2010, 09:09 AM | #3 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Very nice!
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10-19-2010, 10:24 AM | #5 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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my pictures > my abilities as a cook...... trust me. ;o)
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10-19-2010, 10:26 AM | #6 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Such a simple yet subtle dish. I love alfredo. You nailed that one!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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10-19-2010, 10:28 AM | #7 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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My kinda dish!
BuPhul work!
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10-19-2010, 10:29 AM | #8 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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You're modest. The nice cut on the asparagus and subtle browning tells me a lot.
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10-19-2010, 10:34 AM | #9 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
thanks! you are too kind.
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10-19-2010, 11:00 AM | #10 |
is One Chatty Farker
Join Date: 04-26-10
Location: Memphis, TN
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Now that's what I call from scratch!!!! Umm, alfredo sauce recipe please!
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10-19-2010, 11:08 AM | #11 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
for sure..... melt 1/4 cup butter and add 1 cup heavy cream and simmer five minutes. whisk in 1.5 cups parmesan cheese, .5 cups guyere, .5 cups pecorino romano and then add one pound of crabmeat. (cheeses can be mixed and matched in different amounts. i like this combo personally.) pour over pasta and top with fresh parsley and grilled shrimp. salt and pepper to taste... on my shrimp, i used dizzy pig shakin' the tree and tsunami spin along with salt and some simply marvelous season all. edit: that's such a simple recipe, i'm almost embarrassed.....
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Out. Again. Last edited by deepsouth; 10-19-2010 at 11:39 AM.. |
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10-19-2010, 11:52 AM | #12 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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10-19-2010, 12:37 PM | #13 |
is one Smokin' Farker
Join Date: 07-26-09
Location: Wellington, KS
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looks yummy!!! I want some
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10-19-2010, 09:40 PM | #15 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Forgot, one clove minced garlic.
Quote:
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