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Old 01-19-2005, 10:30 PM   #21
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Creme Anglais.

People go "oooooooh ahhhh" until they see it in front of them then they raise their eye brows and say "Custard?".
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Old 01-20-2005, 12:31 AM   #22
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!$#%@&*%$#@!
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Old 01-20-2005, 02:10 AM   #23
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Fresh
Organic
Local
Champagne
Ghiardelli
Icy
Smoky
Fizz
Fragrant
Herbs

I'll no doubt add to my list, too. Thanks, GB - this is fun!!
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Old 01-20-2005, 10:09 AM   #24
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a-la-mode (one word because it's hyphenated)
gravy
stuffed
buttered
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in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
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Old 01-20-2005, 01:00 PM   #25
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season
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Old 01-20-2005, 06:05 PM   #26
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Quote:
Originally Posted by Caine
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Forgot that one, Good job reminding me of that classic cooking term :D
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Have you had your habanero pepper today????
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Old 01-20-2005, 09:20 PM   #27
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schefanade (sp?) as in rolling a leafy vegetable like spinach and then slice it so it looks like thin strips. I just like that word.
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Old 01-20-2005, 10:36 PM   #28
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Dinner is served!
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Old 01-20-2005, 11:32 PM   #29
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Yep, I use that one all the time. It's very versitile. I use it if I undercook something. I use it if I overcook something. I use it if I over- or under-season. And I used it over and over again the day I cut my fingernail completely off.
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Old 01-21-2005, 03:58 AM   #30
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OUCH!
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