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Jay

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Took advantage of a day off yesterday.

Breakfast:
Buckwheat pancakes, French toast, and ham steaks

Lunch:
Spinach and ricotta manicotti (starting with hme made crepes) with bechamel and marinara

Dinner:
Corned beef, cabbage, and potatoes.

I can't feel my legs. :p
 
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Pensacola Tiger

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Took advantage of a day off yesterday.

Breakfast:
Buckwheat pancakes, French toast, and ham steaks

Lunch:
Spinach and ricotts manicotti (starting with hme made crepes) with bechamel and marinara

Dinner:
Corned beef, cabbage, and potatoes.

I can't feel my legs. :p
Can you still see them?

Great menu, BTW. Reminds me that I need to start corning a brisket for St Patrick's Day dinner.
 

Jay

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What no dessert?


No room!

On a positive note, the annual corned beef overkill extravaganza is a great opportunity to break out a yanagi, which sadly sees little use during the year.


Bonus points: point cut or flat cut?
 

Jim

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No room!

On a positive note, the annual corned beef overkill extravaganza is a great opportunity to break out a yanagi, which sadly sees little use during the year.


Bonus points: point cut or flat cut?
Half point and half flat for my sammich please.
 

FryBoy

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Brings to mind what happened to Michelangelo's David after being loaned to the U.S. for 3 months for a tour sponsored by these fine establishments:




David before leaving Florence:



David after return from America:

 

Delbert Ealy

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Doug,
Thanks for posting that, I needed a good chuckle.
 

Pensacola Tiger

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No room!

On a positive note, the annual corned beef overkill extravaganza is a great opportunity to break out a yanagi, which sadly sees little use during the year.


Bonus points: point cut or flat cut?
Point cut brisket for corned beef; flat cut for BBQ.
 
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