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Old 09-06-2009, 09:12 PM   #11
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in process making a egg salad dip. the shells were a real mess. i put in ice water, etc. can't make the food processor work to grate them, had to do my hand and cut my finger. almost time to just quit before i throw the whole lot in the trash. lol
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Old 09-07-2009, 09:39 AM   #12
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Quote:
Originally Posted by babetoo View Post
in process making a egg salad dip. the shells were a real mess. i put in ice water, etc. can't make the food processor work to grate them, had to do my hand and cut my finger. almost time to just quit before i throw the whole lot in the trash. lol
I'm sorry to hear of your bad cooking experience last night. I have had many, believe me!

One night, I was using a new Pyrex pie plate to make a quiche. It looked delish when I checked it in the oven for doneness. All I did was move the baking sheet, which the dish was on, and the whole glass pie plate shattered from underneath. What a mess!! The whole thing went to the dumpster outside. That dish was part of a set, and the only one I had problems with.

I can't remember what I ended up making that night. It might have been a salad or can of soup.

Hugggs, babe.. I hope it goes better today.
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Old 09-07-2009, 09:46 AM   #13
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My daughter, her DH and the world's best grandson are coming over for a cookout.

I will be grilling some strip steaks using GB's dry brining method. Along with that we are having pilaf and tossed salad. For dessert, There's a devil's food cake with whipped cream frosting and a lemon chess cake (Scotch's recipe).
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Old 09-07-2009, 11:41 AM   #14
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Boiled eggs that won't peel are the bane of my existence some days! Last night I had a rather pleasant surprise. I'd spent the afternoon seeding and roasting tomatoes for sauce for the freezer. Unlike some, I do seed to keep the sauce from being watery, but I toss the seeds in a seive over a bowl. By the end of the day, I have some watery but tasty tomato juice. I usually just freeze it and toss it into soup where the watery-ness (word?) won't matter. Well yesterday I reduced it, added some cream, reduced it again, added paprika and used it for pasta sauce. Definitely a repeater, it was so tasty. And this is from the part of the tomato a lot of preservers throw away!
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Old 09-07-2009, 01:49 PM   #15
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What a great idea Claire. You would have been real popular back in the days when they wasted nothing. Think head cheese, etc.LOL
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