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Old 01-11-2008, 07:59 AM   #11
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Well, the cornbread is already made, and no, there is no sugar in it. That's because someone else made it. Personally, I like some sugar in my cornbread.
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Old 01-11-2008, 09:37 AM   #12
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Congrats!!! Sounds like he has quite alot of respect for you and your abilities....Huge pat on the back for you!!
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Old 01-11-2008, 10:34 AM   #13
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Congratulations Allen - you have to feel good!!!! Lobster mac and cheese - now I'm hungry!!!!!!!!!!!!!!!
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Old 01-11-2008, 12:01 PM   #14
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Hey Allen, way to go! I remember at the place I worked at this summer having a couple of my own recipes being put on the menu. I makes it all worth it. Keep creating and you will go far! I am intriqued with beef bourginonne as an appetizer - how do you serve it? I've only done it as a main.
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Old 01-14-2008, 12:17 PM   #15
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We just serve about 5 fl oz in a soup cup.

Although, the folks that really love it request an entree-sized portion, with a scoop of my mashed potatoes right down in the center of the stew.
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Old 01-14-2008, 12:26 PM   #16
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Quote:
Originally Posted by AllenOK View Post
Although, the folks that really love it request an entree-sized portion, with a scoop of my mashed potatoes right down in the center of the stew.
That works for me - order up!!!!!!!!!!!!
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Old 01-14-2008, 02:58 PM   #17
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Way to go, you've already accomplished a lot in a really tough environment~ looks like you have a significant talent and a bright future!
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