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Old 10-28-2011, 06:01 PM   #11
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making chicken pasta soup. using mini bow tie pasta , because i am out of noodles.
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Old 10-28-2011, 06:16 PM   #12
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breakfast for dinner
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Old 10-28-2011, 06:22 PM   #13
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making chicken pasta soup. using mini bow tie pasta , because i am out of noodles.
In cases like this, I use a some of those Ramen noodles I saved, after stealing using up the seasoning packets.
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Old 10-28-2011, 06:48 PM   #14
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I love pretzel sandwich, bakechef. Do you make your own prezel rolls? I'd love to see a recipe and technique.
We used to eat pretzel sandwiches when I was a kid. They held up great to boating and wet hands.
Nope I bought the rolls at Trader Joe's. They were excellent, they tasted and smelled just like a pretzel, just more bready. Went great with honey ham, smoked cheddar and spicy brown mustard.
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Old 10-28-2011, 06:50 PM   #15
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It's crazy how country ham is so salty! It leaves you thirsty hours after eating it! I love city ham and normally request it when eating out.
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Bucky, you might want to check that ham and be sure it wasn't country ham! Country ham from Smithfield (across the river from where I live) is VERY salty. Their smoked hams are "sweeter" .
it must have been a country ham. i've drank a half gallon of water, and a half bottle of ginger ale because i'm so thirsty. i'll have to remember that about country hams. thanks for the heads up.

it won't go to waste, though. dw already asked me to make my cp split pea soup with the bone and some meat, and the outdoor cats just got a big ham dinner.
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Old 10-28-2011, 06:54 PM   #16
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it must have been a country ham. i've drank a half gallon of water, and a half bottle of ginger ale because i'm so thirsty. i'll have to remember that about country hams. thanks for the heads up.
Geez, BT, don't let DW undo the good! Sounds like the ham bone soup stock doesn't need any more salt!
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Old 10-28-2011, 06:57 PM   #17
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yeah, i won't be adding any salt to the pea soup, that's for sure. and i have a chicken carcass ready to make a salt free stock for the pea soup as well.

well stick with dietz and watson hams from now on.
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Old 10-28-2011, 07:07 PM   #18
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Cold front in south Texas today. Supposed to get down in the 40's tonight. Brrrrrrrrrrrrrrrrr.

Made a big pot of Texas Red for supper tonight.

.40
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Old 10-28-2011, 07:12 PM   #19
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yeah, i won't be adding any salt to the pea soup, that's for sure. and i have a chicken carcass ready to make a salt free stock for the pea soup as well.

well stick with dietz and watson hams from now on.
When we moved to the south, a roommate of mine bought a country ham not knowing any better. OMG that was salty, we tried to make other things with it but ended up tossing it. We really should have boiled it down and made a soup or something. Just don't care for country ham. Smithfield has lots of other good regular hams other than country ham thankfully.
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Old 10-28-2011, 07:29 PM   #20
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I've only had Smith's ham for smoked ham. I've had fresh ham, too, but that is uncooked and white. I'm thinking we are talking about the smoked variety? Why do they make country ham so salty? So it looks like regular ham, but is very salty?
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