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Old 11-02-2005, 02:44 PM   #11
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Location: Massachusetts
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I add a couple of tablespoons of household bleach to a spray bottle full of water. For a spray bottle I use any old Windex or similar bottle.

A diluted bleach solution will take care of all food borne bacteria.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 11-04-2005, 05:35 AM   #12
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Thanks everyone. I made it last night and my wife loved it. The chicken came out really good, though I did use a bit too much oil at first. The marinade I had was old so that went in the garbage, and I quickly through together oil, pepper, Italian herbs, lemon, and garlic powder.

The night before I bought some onions, mushrooms, green and red bell peppers, snow pees, carrots, brocolli, and garlic. I had a stack of small paper bowls. So as I cut up each veg, it had its own container which made setting them aside and accessing them was very easier. I always laugh while watching cooking shows how every ingrediant has its own bowl and they don't have to run around the kitchen like people do at home. I almost felt as prepared as those cooking segments.

The water for the rice was boiling while I cooked the chicken. Once that was done I threw instant rice in a bag into the water while I began cooking the vegs. We used some Teryiaki Light sause and loved every bite.

Thanks for your help.

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Old 11-04-2005, 11:46 AM   #13
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that's the ticket 2 bar.

i do the same thing when stir frying. it is meant to be a quick method of cooking, so having all of the ingredients ready in little bowls helps a lot. other types of cooking allow for you to do some prep work while some things are already going, but wokking needs to be all ready to go.

btw, the next time you order take out chinese, either get a dish steamed with the sauce on the side, or ask them to make you an extra container of the brown or garlic sauce. use this instead of the store bought, msg and preservative loaded stuff in a jar. it'll make your home made stir fry taste like it was from the restaurant.

May your kilt be short enough to do a jig, but long enough to cover your Lucky Charms.
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