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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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11-13-2012, 04:51 PM | #31 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
THAT is my favourite feedback!!!
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11-13-2012, 05:44 PM | #32 | |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Thanks for the idea Buccs... It will be on the rotation from now on.
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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11-15-2012, 04:05 PM | #34 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
Here is an interesting bit of food science. Studies indicate clearly that the #1 food contamination effecting health in domestic kitchens is from eggs , that egg white just sucks up bacteria and sticks so it is transferred so easily, when raw. The way to break an egg safely is NOT to crack it against an angled surface, but to tap it against a flat surface...like a table top. It allows you to open the egg without the external shell intruding into the fluid egg white. The outer shell is likely to be polluted. Tell your wives!
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Hold my dang beer... Last edited by buccaneer; 11-15-2012 at 08:21 PM.. Reason: Grammar |
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11-15-2012, 09:11 PM | #36 |
Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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Sorry, trying to post pic with new photobucket......grrrrr.
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11-15-2012, 10:54 PM | #37 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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This is exactly the way my dad has been making omelets ever since I can remember. That little touch of cream makes all the difference. Why am I not surprised you make them this way, too, Bucc? Delicous!!
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11-16-2012, 01:11 AM | #38 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Tish....I
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11-16-2012, 01:12 AM | #39 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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am__
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11-16-2012, 01:14 AM | #40 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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your Father
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11-16-2012, 03:43 AM | #41 | |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Quote:
Cheers! Bill
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11-18-2012, 10:54 AM | #42 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Bump... Just made this again this morning. YUM!
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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11-18-2012, 11:17 PM | #43 |
Knows what a fatty is.
Join Date: 11-17-12
Location: Tweed Northern Rivers Australia
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You always do make simple look fantastic ol mate
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11-19-2012, 01:52 AM | #44 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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G'day cobber, welcome to the best BBQ site in the universe!
It's GREAT to see you here!
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