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Old 09-14-2008, 10:24 PM   #21
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Originally Posted by deelady View Post
thanks, I can't wait either!!
May I respectfully suggest starting a list of who will participate. You can edit the list as people confirm. You might also want to decide on a limit.
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Old 09-14-2008, 10:32 PM   #22
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A limit for what? people to participate or how much spice blend to make for each participant?

If you are talking about people I don't think that would be a problem, I am just hoping there are enough participants to make this successful!

As for a list I figured I would give them a couple of days to be able to view the thread and mull it over before I ask for a final who's in....?
But we do eventually need to give a definate deadline to ship the spices.
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Old 09-14-2008, 10:55 PM   #23
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If everyone uses ziplock bags, the most economical Flat Rate way to mail
them will probably be the Flat Rate Priority Mail envelope... $4.80. Good for up
to 4 pounds. International would be $11.75, less to Canada.
I'd be interested in participating.
Here's another thought:
Dip and salsa spice mixtures.. just add sour cream or such!
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Old 09-14-2008, 11:09 PM   #24
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Great idea GF!! Didn't even cross my mind for dips! Love it!

So I guess we can say marinades in liquid form are out (too much hassle for shipping) unless you want to package only the dry ingredients for it ,with instructions to complete.

So items that are in....spice blends, rubs, dips, and marinades in dry form....packaged in zip locks with recipe included,did I leave anything out?

If you are for sure interested in participating can you please PM me saying so, so I may begin a confirmed list.

Thank guys!! This is awsome! It will give great ideas for the Holidays, that are quickly approaching!!
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Old 09-15-2008, 01:19 AM   #25
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Originally Posted by deelady View Post
So will you join us?? Bucky I heard you have a killer blend.....KE??How about you? Come one, come all!

dee, i'd love to be in the swap but i have so little free time, and i'm terrible about getting things shipped out. i still owe ronjohn and yt a t-shirt, and alix a cd. (i promise to get them out straight away, guys. i swear! )

i would be more than willing to post the ingredients to the few rubs that i make, such as one for grilled pork chops, another for london broil, and another for roast chicken. unfortunately, everything i add is by eye (and taste), so i'd be guessing at the exact ratios.
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Old 09-15-2008, 01:43 AM   #26
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you know I'm already thinking of the Herbs de Provence.
I'm in girl, I'm for sure in..........and yes, Bucksters is wonderful........
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I kinda just wing everything and don't have a set blend or rub. I really should though.
listen GRK, I know you're dang good in ye ole kitchen so there's no time like the present, you've been given a challenge now step up to the plate.............oh man, I AM tough
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Old 09-15-2008, 08:38 AM   #27
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Lefselover! Just what we need......someone to rally the troops!! Get em girl! Show NO mercy!!
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Old 09-15-2008, 08:56 AM   #28
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Stupid network error......

a nice long post gone...

Any who Im in. I got a killer marinade for some chicken. I got the fresh herbs I can wrap in a ziplock and give the rest of the liquids. My would need to be fridged.

Thanks for pushing me there Lef. I was on the fence but you know what. your right.

I think staying away from the liquids would be best. I think it might become a problem at the post office and what if it leaks and etc...
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Old 09-15-2008, 09:16 AM   #29
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Don't you hate it when that happens!! Always seems to only happen on your lengthy posts or emails, then you have to sit and try to think of all you said.....I feel your frustration GRK!

Thats great you are going to join in, the more the merrier!

I'm thinking we should have a deadline of maybe the 1st week of OCT to send in your spices....does that sound doable for everyone??
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Old 09-15-2008, 09:20 AM   #30
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I remembered most of what I was attempting to say.

i usually copy and paste a long post in a notepad just in case but I havent had a problem in a while so ill go back to doing that again.

Im game. just let me know the offical date it needs to be in by.
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