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Old 03-13-2006, 02:22 PM   #31
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One cannot always find the correct one to buy. He did use the orange as that is what was available. I wish we could buy more varieties of potatoes. We grew some different ones for a couple years but did not produce enough to justify the garden use. We do better with tomatoes.

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Old 03-13-2006, 02:23 PM   #32
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Originally Posted by GB
As long as you do not tell them it is food coloring
One night, a guest was arguing with one of the waiters because he KNEW that there was NO such thing as a purple potato. The waiter had to bring out a raw one just to show him...

"Boldness has genius, power, and magic in it."
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Old 03-13-2006, 02:27 PM   #33
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I guess the customer is not always right
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
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Old 03-22-2006, 11:41 AM   #34
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I was going to post this recipe when I noticed this post. We make ceviche in about 20 different ways but I recently acquired a recipe that is easy and excellent. I made it because it had green olives in it and I thought that it was interesting. It was GREAT. I used shrimp but my brother used fish and scallops, he loved it as well.

1 pound medium shrimp, scallops or fish or all three (about a pound overall)
2 cups of fresh lime juice
1 medium onion chopped
7 plum tomatoes diced
2 Jalapeno peppers, seeded and diced small
1/2 cup chopped fresh cilantro
1/2 cup nice green olives - pimento removed and chopped
2 tablespoons olive oil
Pinch of Salt
2 Tablespoons orange juice
1 Avocado peeled, pitted and diced - For this recipe I used an Avocado that was still fairly firm.

Peel the shrimp and cut them in half so they are little chuncks. Place them in a bown and cover them in the lime juice. Refridgerate for at least 4 hours. I stir them once or twice during the time they are in the lime juice. The acid in the lime juice carmelized the proteins in the seafood which is the same effect as cooking it with heat. I think that is really cool.

After 4 hours, drain the shrimp and tranfere to a bigger bowl. Toss with everything else and put it back in the fridge until chilled through.

I made this the night before and let it mix together overnight. Next time I am going to eat it in a wrap with strips of fried tortilla.


Bryan Knox
What if the the Hokey Pokey IS what it is all about?
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