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Old 05-10-2011, 09:26 PM   #31
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Chicken wings and kale? Why not! Love the combo. The mac and cheese is a great side. I'll have to remember that next time I make wings.

Frank, what do people say, everything happens for a reason? I didn't pick up enough bark so I didn't unhook the trailer so I didn't pick up any hamburger so I just had to cook those ribs
Not fo sho, just fo eatin'
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Old 05-10-2011, 09:32 PM   #32
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That's the way I want mine to turn out! Not all black but plenty of caramelization. YUM!

*wiping drool from the keyboard*
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Old 05-10-2011, 09:34 PM   #33
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[QUOTE=pacanis;998409]Chicken wings and kale? Why not! Love the combo. The mac and cheese is a great side. I'll have to remember that next time I make wings.

I have been watching DDD video's. So I took a culinary trip south tonight.

Oh they were not Buffalo style Wings.
Your ribs look YUMMY!!
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Old 05-10-2011, 09:35 PM   #34
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Originally Posted by Zhizara View Post
That's the way I want mine to turn out! Not all black but plenty of caramelization. YUM!

*wiping drool from the keyboard*
lol, thanks. A little black is a good thing. Sweet Baby Ray's Vidalia Onion. Yum.
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Old 05-10-2011, 09:36 PM   #35
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Perfectly beautiful Ribs!
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Old 05-10-2011, 09:39 PM   #36
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[QUOTE=PattY1;998417]
Quote:
Originally Posted by pacanis View Post
Chicken wings and kale? Why not! Love the combo. The mac and cheese is a great side. I'll have to remember that next time I make wings.

I have been watching DDD video's. So I took a culinary trip south tonight.

Oh they were not Buffalo style Wings.
Your ribs look YUMMY!!
Oh yeah... they serve everything with mac and cheese down there
I think I saw that one

Thanks

Thanks Andy.
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Old 05-10-2011, 09:43 PM   #37
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Kayelle,
I had the tastest artichike at Phils in Moss Landing It was hollowed and then fillled with shrim,crab,anchovey,parsley, majoram,and leeks or some light onion maybe shallots it was yummy. The artichoke came from Castroville. I have several dipping sauces for the leaves one is a of course garlic butter, a mustard cream, just plain evoo and salt to dip your warm or chilled leaves, in the end enjoy the heart of your choke.
kades
Oh girl, you're killing me here!! That sounds out of this world!!
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Old 05-10-2011, 10:38 PM   #38
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For supper tonight we actually had the appetizer I made for the DC Four Seasons Challenge, so I can't say yet what it was! All I can say it that it was my "Fall" entry and that we LOVED it!
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Old 05-10-2011, 11:00 PM   #39
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I sliced the leftover pork tenderloin into medallions and warmed them in a sauce made from crimini mushrooms,garlic, red wine and beef broth. Served with white rice, fresh steamed green beans and salad.
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