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Old 11-24-2014, 05:21 PM   #21861
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Would a local Chinese restaurant you like be able to sell you a bit?
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Old 11-24-2014, 06:35 PM   #21862
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Quote:
Originally Posted by Andy M. View Post
Thanks, Z. I know about Accent and Sazon but was looking to replace my bottle of msg with no added flavors. Both Accent and Sazon have herbs and spices added.
Asian markets are a good source for it, I've seen it in 5 pound bags
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Old 11-24-2014, 07:33 PM   #21863
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Asian markets are a good source for it, I've seen it in 5 pound bags

Good idea! I didn't think of that. Thanks, BC.
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Old 11-25-2014, 11:58 AM   #21864
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I'm cleaning the oven. I had forgot about the potato that exploded on Monday. My next door neighbor wants to use my oven on Thursday to cook an enormous winter squash.
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Old 11-25-2014, 12:24 PM   #21865
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Originally Posted by bethzaring View Post
I'm cleaning the oven. I had forgot about the potato that exploded on Monday. My next door neighbor wants to use my oven on Thursday to cook an enormous winter squash.
Since you are in your spanking new and lovely home, I am assuming that your oven is self-cleaning. Oh how I envy you.
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Old 11-25-2014, 12:30 PM   #21866
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I am sitting here at the computer. I often will reach down and scratch the calf of my leg. Well, I did that a short while ago and after a short time I reached down again and my leg felt wet. I look at my hand and there is blood on the tips of my fingers.

My leg looks like I scratched it with a wire brush you would use to brush the hair of a large hog. So I now have a thick dressing on my leg to prevent me from scratching again. Now all I can do is press on the itch instead of digging in. I have this great talent for abusing myself. I don't just scratch to relieve the itch. No, not me! I dig in like a miner looking for gold. The good side to this habit is I know I still have blood flow to my leg.
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Old 11-25-2014, 01:43 PM   #21867
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Since you are in your spanking new and lovely home, I am assuming that your oven is self-cleaning. Oh how I envy you.
I guess it is self-cleaning. All I had to do was add 14 ounces of water to the bottom of the oven, press "clean" then start and wait 45 minutes. Sopping out the water was easy.
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Old 11-25-2014, 02:02 PM   #21868
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I have been reading recipes for stuffed mushrooms!

Have any of you had good results with freezing uncooked stuffed mushrooms and then baking them straight from the freezer? I have read a few recipes and would like to give it a try.

My plan is to stuff the raw mushroom caps with a mixture of raw hot sausage, cheese, onions, chopped mushroom stems etc and then bake a few and freeze a few for later

Whadaya think?
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Old 11-25-2014, 05:41 PM   #21869
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I tried freezing mushrooms because I didn't feel like preparing them right away. It was a disaster. The mushrooms became dark and soggy. I had to throw them away.
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Old 11-25-2014, 06:04 PM   #21870
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Cooked mushrooms freeze nicely. The only uncooked ones that freeze well for me are wild Hen of the Woods. Maybe blanch the caps briefly?
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