Web Feb 5, 2011 Instead of buying seed onions, when cutting the regular yellow onions, we leave about 2-3cm on the root end. Leave them on the counter for a day to dry, then … From diyaudio.com
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Web Feb 5, 2011 Nez, it was called pizza sauce. I wouldn’t call it that but I have bought it before so I knew what I was getting. It’s cheaper than tomato sauce and has the same … From diyaudio.com
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Web Feb 5, 2011 Of course the closest this post mentions relating to food is fishing. So I should stray back on subject and mention food trucks very occasionally use my parking lot. Last … From diyaudio.com
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Web Feb 5, 2011 A typical protocol for dry-roasted peanuts is exposure to 160 °C for 20–30 min. Seed coats are generally removed before applying oil and salt. In oil-roasting, … From diyaudio.com
Web Feb 5, 2011 With the noodles, just a quick blanching or a quick dab of butter, plus your tomato based sauces, makes for some really good dishes. Reggiano parmesan and a … From diyaudio.com
Web Feb 5, 2011 I can't eat solid food until Dec 6. My surgery is right around the corner. I have chocolate, strawberry, and vanilla Ensure. Yummy! If only they made turkey and stuffing … From diyaudio.com
Web Feb 5, 2011 The reason I like biltong and dislike jerky is that in the making of biltong sugar is replaced by a dash of vinegar. Otherwise it is pretty much the same thing. The … From diyaudio.com
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Web Feb 5, 2011 10 days in the cooler on the balcony, in the (ham) brine. 6 hours smoking, Mesquite. I use coarse salt, white sugar, cloves, allspice, garlic and Prague powder #1. … From diyaudio.com
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Web Feb 9, 2011 #1 Friday evening chez Weldon: Start with a warm winter evening and a bit of a sunset Add a glass of red, a shot of hooch and a couple Dungeness Attachments … From diyaudio.com
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