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Thread: Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

  1. #1291

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    Wow - you can turn bacon into grits? - neat trick.

  2. #1292
    Senior Member Lucretia's Avatar
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    Why garnish with parsley when you can use bacon?
    Now is not the time to bother me. And it's always now. Wiley Miller

  3. #1293
    daveb's Avatar
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    Quote Originally Posted by Lucretia View Post
    Why garnish with parsley when you can use bacon?
    That should be a bumper sticker!
    Dave
    Older and wider.

  4. #1294
    Senior Member AFKitchenknivesguy's Avatar
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    Quote Originally Posted by Lucretia View Post
    Why garnish with parsley when you can use bacon?
    This post has all kinds of win in it.
    Jason

  5. #1295

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    I thought about that same and very thing whilst garnishing bowls of most a delicious stew with parsley just today.


  6. #1296
    Senior Member Jmadams13's Avatar
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    50 loafs of Pani de Como today

    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  7. #1297
    Senior Member Lucretia's Avatar
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    Made a loaf of our "everyday" multigrain bread, but was out of oat bran so I substituted spelt and buckwheat flours...it came out really good. I might have to do that again.
    Now is not the time to bother me. And it's always now. Wiley Miller

  8. #1298
    Senior Member Jmadams13's Avatar
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    Sounds good. Love me some buckwheat
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  9. #1299
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    mr drinky's Avatar
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    Mmmmmh. Bread.

    k.
    There is a cult of ignorance in the United States...nurtured by the false notion that democracy means that “my ignorance is just as good as your knowledge.” -- Isaac Asimov

  10. #1300
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    My GF's son turned 21 recently and I decided to open the grilling season on Saturday in his honor. Found a great looking pork rib roast that had not been trimmed yet. About an 1/2 inch fat cap left on. Grilled indirect with a hard dry smoke at the beginning.




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