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Old 09-21-2011, 01:06 PM   #31
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Originally Posted by Andy M. View Post
Thank you for the lovely compliment.

Not writing a book. I may know some stuff pretty well but there are a lot of folks here that know more than I do about stuff too.
I think you underestimate your talents, you really helped me with my hummus, it is now better than the $8.99 per lb hummus @ the Med. store. Thanks again for all your help and never leave this forum please.
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Old 09-21-2011, 02:42 PM   #32
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Originally Posted by Pierogi Princess View Post
I think you underestimate your talents, you really helped me with my hummus, it is now better than the $8.99 per lb hummus @ the Med. store. Thanks again for all your help and never leave this forum please.

You're very generous. Thanks.
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Old 09-21-2011, 02:50 PM   #33
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I was thinking about brining this week and wondering how to do it and up pops this thread. I knew I had seen this here before but hadn't gotten around to searching for it. Thanks for the bump and I've copied all the instructions and recommendations. Not sure when I'll give it a go but it's nice to have the information.
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Old 09-22-2011, 03:35 AM   #34
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Before I came here apart from my hands I only brined brisket and tongue
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Need brine recipe Have 4 huge bone in, skin on chicken breast halves. I've been wanting to experiment with brining, and can't find a recipe. Is this appropriate for this cut? What would the proportion of salt to water? It is now noon, and I'll probably put them on the grill at 5:30 or so. Is this enough time? 3 stars 1 reviews
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