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Old 06-04-2012, 10:16 PM   #541
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It's OK if you leave the tips of the tongs on the grill.
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Old 06-04-2012, 11:21 PM   #542
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Originally Posted by Godless Commie View Post
I have two degrees in hotel and restaurant management, and my specialty is fine dining.
I have cooked for two to two hundred people, and I have a few recipes of my own.

FYI.
can you start posting some quick and easy recipes for us?

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I can boil water without burning it about half the time, and I can make ramen and hotdogs.
bro I used to love ramen noodles until I read how unhealthy that ---- is. nearly as bad as hot dogs

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I wash my hands at least 17 times when i cook. I yell at people who use tongs for raw meat and continue to use them to flip things on the grill/stove. I've had food poisoning once in my life and that was enough for a lifetime.
I think you and I would get along just fine. while cooking, it's not uncommon for me to have pruny hands because I wash my hands so frequently. it must be how we attract such hot women.
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Old 06-05-2012, 10:55 AM   #543
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i put my meat on the grill with bare hands.
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Old 06-05-2012, 10:59 AM   #544
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I wash my hands at least 17 times when i cook. I yell at people who use tongs for raw meat and continue to use them to flip things on the grill/stove. I've had food poisoning once in my life and that was enough for a lifetime.
No steak tartare for you, then?
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Old 06-05-2012, 11:13 AM   #545
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I think you and I would get along just fine. while cooking, it's not uncommon for me to have pruny hands because I wash my hands so frequently. it must be how we attract such hot women.
you don't wanna know how many times I go back and use moisturizer cream though...
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Old 06-05-2012, 11:15 AM   #546
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No steak tartare for you, then?

I've had carpaccio before, wasn't my cup of tea. Not sure I could do tartare--maybe if Morimorto did it with tuna or something, but I don't even do sushi.

Had cheviche for the first time maybe a year ago and it took me some nerve to try it. I hearted it. But at least that's "cooked." Honestly I think "cooks" are just lazy.
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Old 06-05-2012, 03:16 PM   #547
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you don't wanna know how many times I go back and use moisturizer cream though...
well from the way you tell it you need to keep your massive leg muscles from chafing
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Old 06-26-2012, 06:23 PM   #548
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Delicious grass fed, organic burgers. Lettuce from our yard. onions and beef from the farmers market. ohhh man. washed down with bells oberon.



Wife made sure I got the green beans in the shot. also from farmer's market.


pinkalicious!
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Old 06-27-2012, 02:26 PM   #549
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We celebrated our 7th anniversary last night. Rather than going out, we decided to break in my new grill with some shrimp and veggie skewers.

Bacon-wrapped marinated shrimp, red and yellow peppers, onions, and tomatoes. Delicious.







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Old 06-28-2012, 07:40 PM   #550
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Quote:
Originally Posted by y8s View Post
Delicious grass fed, organic burgers. Lettuce from our yard. onions and beef from the farmers market. ohhh man. washed down with bells oberon.



Wife made sure I got the green beans in the shot. also from farmer's market.


pinkalicious!
so where did you get the buns?
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Old 06-28-2012, 09:46 PM   #551
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whole fooz.

Potato Hamburger Buns | Vermont Bread
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Old 06-28-2012, 10:40 PM   #552
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Whole Paycheck
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Old 06-28-2012, 10:50 PM   #553
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Whole Paycheck
whole worn out cliche.
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Old 06-29-2012, 02:41 PM   #554
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whole worn out cliche.
you are such a ham
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Old 07-17-2012, 12:58 AM   #555
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Salmon filets brushed with lemon-herb butter on the grill, broccoli with butter, caprese salad.

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Old 07-17-2012, 11:09 PM   #556
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Grilling again tonight.







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Old 07-18-2012, 12:18 PM   #557
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Did you do anything special to those veggies before grilling them? Bacon wrapped asparagus looks awesome.
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Old 07-18-2012, 12:21 PM   #558
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hwo do you keep the bacon from burning? I've always had some difficulty when cooking bacon over flame.
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Old 07-18-2012, 01:07 PM   #559
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Did you do anything special to those veggies before grilling them? Bacon wrapped asparagus looks awesome.
Just sliced and then tossed with olive oil, salt and pepper, a splash of balsamic vinegar, and mild Louisiana spice.

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hwo do you keep the bacon from burning? I've always had some difficulty when cooking bacon over flame.
I put them on after I had seared both sides of the steak and had turned the flame down to medium-low, and then turned them frequently to cook the bacon as evenly as possible.
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Old 07-19-2012, 06:08 AM   #560
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Be jealous! Grilled cheese with extra sharp cheddar and swiss, basil, onion powder and garlic powder, on Natures Own honey wheat. Garden fresh tomatoes with salt and pepper. Fresh Matcha tea with honey.

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