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Old 06-23-2013, 03:49 PM   #11
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Originally Posted by salt and pepper View Post
yeah Andy, thats what I'm talking about. I.m Q-ing today, but the beer is flowing!
I'm beat! Too much physical labor. I fear the beer will do me in. I should be able to get the pizza down first.
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Old 06-23-2013, 04:00 PM   #12
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Sainsbury's Noodles :P

Chicken flavour!
I had to Google it. Aha! You're a Brit!
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Old 06-23-2013, 04:58 PM   #13
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I've got some country fried steaks to cook up probably with mashed and green beans.
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Old 06-23-2013, 05:02 PM   #14
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Howdy Y’all. When I first moved to my house, 20 + years ago, I discovered a little restaurant nearby called Southern Home Cooking. The first time I went the owner kept giving everyone hugs along with a bible verse, coming and going, me included, even tho I was a newcomer. I told Jr. about this. We went one day for late breakfast directly from doing some heavy yard work. Expecting a hug on arrival, the owner took one slow look at us up and down and said, you boys better go wash up first. Now, she didn’t know either of us from the get-go. Now, this is my idea of a neighborhood family style restaurant. Yep, Jr and I got our hugs after clean hand inspection before she seated us. LOL.


I am making southern style fried chicken legs in my chicken frying cast iron pan today. I almost feel like I should make Sweet Tea instead of regular ice tea to go alongside. Cream gravy on mashed potatoes. Frozen corn caramelized in butter. And I barely dented the watermelon I bought yesterday, so there’s that for later. Y’all come back now. Clichés, no. Good Eating, yes.
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Old 06-23-2013, 06:04 PM   #15
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I just made a recently posted recipe for a baked rice pudding custard something, didn't write down the recipe title, only the directions. Will add some raisins when I go to eat it.
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Old 06-23-2013, 06:14 PM   #16
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Sous Vide Chicken Breast with Kale salad.

I tried to brown the skin after cooking but if was splattering to much. No more skin on chicken for the Sous Vide.


DSC_0241 by powerplantop, on Flickr
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Old 06-23-2013, 06:22 PM   #17
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Sous Vide Chicken Breast with Kale salad.

I tried to brown the skin after cooking but if was splattering to much. No more skin on chicken for the Sous Vide.
DSC_0241 by powerplantop, on Flickr
Looks juicy and delicious. What temperature did you cook it at?
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Old 06-23-2013, 06:26 PM   #18
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Looks juicy and delicious. What temperature did you cook it at?
It was very moist and delicious. Cooked at 140F for 4 hours with a touch of salt, pepper, 1 clove garlic and fresh sage.
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Old 06-23-2013, 06:32 PM   #19
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It was very moist and delicious. Cooked at 140F for 4 hours with a touch of salt, pepper, 1 clove garlic and fresh sage.

How different is the texture when it's cooked to 140ºF?
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Old 06-23-2013, 06:42 PM   #20
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Its very tender all the way thru. No hard dry crust.
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