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#1321 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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I've got the makings for slow cooker beef stroganoff.
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Posts: 35,253
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#1322 |
Veteran
Join Date: Jun 2014
Casino cash: $10258572
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Posts: 3,378
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#1323 | |
Supporter
Join Date: Aug 2000
Casino cash: $8038275
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Quote:
White wine, lemon, butter, chicken over angel hair. What's not to adore?
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We need the kind of courage that can withstand the subtle corruption of the cynics - E.W. |
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Posts: 95,642
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#1324 | |
Here comes Peter Cottontail!
Join Date: Apr 2006
Location: None of your business
Casino cash: $-60037
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Quote:
Add cream or half-n-half, add Dijon mustard to taste (at least a tablespoon), some salt and pepper (white is okay), a touch of garlic and onion, but not too much onion. But do that to taste. If you have time to sautee a bunch of mushrooms in a separate pan you can add that to it if you want. Steam broccoli, carrots or green beans and you have a creamy Dijon chicken. My kid loved it. You can go light on the Dijon for a whiter sauce or darker. I make mine whiter but with enough Dijon for flavor.
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
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Posts: 168,244
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#1325 |
Here comes Peter Cottontail!
Join Date: Apr 2006
Location: None of your business
Casino cash: $-60037
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Oh yeah, you can serve rice, pasta or potatoes with the cream sauce —whatever you like. I like to use rice with this.
__________________
Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
Posts: 168,244
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#1326 |
Here comes Peter Cottontail!
Join Date: Apr 2006
Location: None of your business
Casino cash: $-60037
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Mine looks like this—tho' it's a different recipe that uses white wine and tarragon.
http://www.meghannandrew.com/2014/08...amy-dijon.html Or your sauce can be more like this color depending on the amount of Dijon. http://www.marthastewart.com/318298/...rd-cream-sauce It's a real fast meal to make.
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
Posts: 168,244
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#1327 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Needed some fresh parsley...
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Posts: 35,253
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#1328 |
Here comes Peter Cottontail!
Join Date: Apr 2006
Location: None of your business
Casino cash: $-60037
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Looks good. Just run a tad bit of Levels on that photo though.
__________________
Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
Posts: 168,244
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#1329 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Posts: 35,253
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#1330 | |
Here comes Peter Cottontail!
Join Date: Apr 2006
Location: None of your business
Casino cash: $-60037
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Quote:
It's no different than using that tent to control the lighting. Your choice tho.'
__________________
Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
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Posts: 168,244
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#1331 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
I know what it is. I work the pics I take from my 6D, I don't from my iPhone. Just quick work, didn't want to get involved other than posting a quick pic. |
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Posts: 35,253
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#1332 |
Here comes Peter Cottontail!
Join Date: Apr 2006
Location: None of your business
Casino cash: $-60037
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I got that.
__________________
Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
Posts: 168,244
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#1333 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Posts: 35,253
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#1334 |
Better to burn out...
Join Date: Aug 2000
Location: Bible Thumping Country
Casino cash: $10010618
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Frigging pigged out like a chow hound today with BBQ for lunch and Mexican for dinner. Skipped exercise on top of it.
I'll pay for this tomorrow on the scale. |
Posts: 9,306
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#1335 |
MVP
Join Date: Nov 2001
Casino cash: $9990442
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Hey, FMB,(or anyone else) I have a question about your salting steaks thing. If I'm saying it right.
I am planning to start a whole brisket on the smoker Saturday aft/eve. I am wondering if it would be a good idea to season and bag it overnight in the Frigidaire on Friday. I like to let the brisket room temperature-ize before it goes in the heat. I prefer just kosher salt, ground white pepper and the occasional garlic powder on my beef for the grill/smoker. I guess what I am asking is, should I salt and pepper my brisket, bag and marinate in the Frigidaire for (x) amount of time the day before? Or just salt and pepper during the room temperature-izing time? TIA Dinny |
Posts: 5,050
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