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Old 05-27-2013, 06:12 PM   #31
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Originally Posted by Luca Lazzari View Post
Great news pacanis, thanks!
I'll apply this rule with tomato sauce and a straw...

And GRAZIE to frenchguycooking for the videos, gonna check them all ASAP.
hmmm, I seem to remember Ozzy Osbourne using a straw on some ants...
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Old 05-27-2013, 07:12 PM   #32
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hmmm, I seem to remember Ozzy Osbourne using a straw on some ants...
Before or after the bat?
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Old 05-27-2013, 07:40 PM   #33
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hmmm, probably around the same time.
He followed the, There are no rules, rule

Hey, remember when bars would have hard boiled eggs out at room temp in a huge jar? Now we are worried about keeping them too long in a refrigerator setting.
But for some strange reason I also try to use up egg dalad or tuna fish salad within a few days. Although I've pressed five days
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Old 05-27-2013, 07:53 PM   #34
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Originally Posted by pacanis View Post
hmmm, probably around the same time.
He followed the, There are no rules, rule

Hey, remember when bars would have hard boiled eggs out at room temp in a huge jar? Now we are worried about keeping them too long in a refrigerator setting.
But for some strange reason I also try to use up egg dalad or tuna fish salad within a few days. Although I've pressed five days
The eggs and the kielbasa were pickled in vinegar to preserve them and the old men that ate them were pickled in alcohol.

I still follow the three day rule, it's in the book!
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Old 05-27-2013, 10:20 PM   #35
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the reason why bars have eggs, especially pickled, on the bar had to do with old timey blue laws.

many years ago, businesses that just served alcohol, such as bars or saloons, were not allowed to be open on sundays due to those blue laws.

in order to get around that, the bar owners figured out that restaurants were allowed to serve on sundays, so the bars made all customers buy an egg before they could drink.

originally, hard boiled eggs were offered in an egg tree or simply in a bowl, but as it became sort of a joke and no one actually ate them, the owners just put a big jar of pickled eggs on the end of the bar.
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Old 05-27-2013, 10:25 PM   #36
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the reason why bars have eggs, especially pickled, on the bar had to do with old timey blue laws.

many years ago, businesses that just served alcohol, such as bars or saloons, were not allowed to be open on sundays due to those blue laws.

in order to get around that, the bar owners figured out that restaurants were allowed to serve on sundays, so the bars made all customers buy an egg before they could drink.

originally, hard boiled eggs were offered in an egg tree or simply in a bowl, but as it became sort of a joke and no one actually ate them, the owners just put a big jar of pickled eggs on the end of the bar.
And I remember bars having big jars of pickled gizzards, I think they were turkey. Major grossout.
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Old 05-27-2013, 10:28 PM   #37
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hey, if you're gonna puke anyway...
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Old 05-27-2013, 11:46 PM   #38
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Hey, I was behind the bar, serving drinks! Dang, those gizzard jars were nasty....
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Old 05-27-2013, 11:51 PM   #39
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i'll bet.
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Old 05-28-2013, 05:20 AM   #40
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Originally Posted by Luca Lazzari View Post
Great news pacanis, thanks!
I'll apply this rule with tomato sauce and a straw...

And GRAZIE to frenchguycooking for the videos, gonna check them all ASAP.
LOL and Thanks Lucca ! Sono contento !
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mayonnaise, recipe

Mayonnaise Hello Cookers ! Here's a recipe of the Classic Mayonnaise Sauce. I tried to make it simple, so that it is easy to reproduce. As always , your feedback is really appreciated ;) Ingredients ---------------- - Oil, ground oil or canola oil (just a simple one) - 1 egg - salt - Vinegar ( I use red wine vinegar because I like it because it would make more sense to use white wine vinegar ! lol ! ) - Mustard Kitchenware ------------------ - Food processor - A whisk - Tea spoon - Small bowl Instructions ----------------- - Separate the egg yolk from the egg white - Put the yolk in the food processor - Add one teaspoon of mustard - Add a pinch of salt - Add a drop of oil - Start whisking - Very Slowly add the rest of oil - Add a drop of vinegar - too firm ? add more vinegar - too runny ? add more oil - pinch of salt at the end could be nice - texture : it should not fall off a spoon Et voila ! Simple yet uber cool recipe to make this very classic sauce. It goes really well with many things ... You'll just have to try it. Shrimp and seafood are my favorites with it. Hope you like it ! 3 stars 1 reviews
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