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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 03-30-2014, 09:34 AM   #46
Tonybel
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Wow!!!!
Nice presentation. I'm impressed.
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Old 03-30-2014, 09:52 AM   #47
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Thanks for sharing. I've been eating 'Forbidden Rice' for the last three weeks. Trying to lose a few pounds. Substituted bread and potatoes with the purple rice. I think it's working. LOL.
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Old 03-30-2014, 10:28 AM   #48
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Quote:
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Wow!!!!
Nice presentation. I'm impressed.
I've been paying attention to your cooks.
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Old 03-30-2014, 12:48 PM   #49
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Awesome Guerry!! Not that I expected any less.
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Old 03-30-2014, 12:58 PM   #50
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Makes me really hungry for some scallops.
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Old 03-30-2014, 01:35 PM   #51
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Quote:
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OK. Rice is cooked and now sitting so time to start the kettle.

The rice we've become addicted to lately is Hinode brand whole grain black rice grown in Thailand. If you haven't tried it, you may want to. It comes in this packaging:

I am really glad you clarified this. At first I thought burnt rice. But seriously, What a fantastic spread!
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Old 03-30-2014, 04:23 PM   #52
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Quote:
Originally Posted by deguerre View Post
I've been paying attention to your cooks.
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Old 03-30-2014, 04:24 PM   #53
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Recipe for the wonton thingies if anyone has a mind to make them.

1 package wonton wrappers.

2 packages cream cheese (We used one regular and one Greek yogurt cream cheese) softened.

2 cans lump crab meat drained

1/2 cup seasoned bread crumbs

1/2 cup finely grated Romano

1/2 cup finely grated mozzarella

6 finely chopped green onions, white and green parts

extra mozzarella for topping

Preheat oven to 350. Mix ingredients. Spray mini muffin tins with oil and press in wonton wrappers. Fill cups about 2/3 full and sprinkle cheese on top. Bake on middle rack for about 10 minutes. Check them at 8 minutes to make sure the wontons aren't getting too browned. Cool for about 10 minutes and serve.

Makes about 35~40.
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Old 03-30-2014, 04:44 PM   #54
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The meal sounds great, but your photography is amazing. Good work.
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