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Old 12-15-2011, 01:32 AM   #31
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well, i can answer your questions, cookinglawyer, but i'm going to have to charge you by the hour...

if i have to ask andy m., that'll be additional for interrogs and deposition...

welcome to dc, btw.
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Old 12-15-2011, 01:49 AM   #32
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well, i can answer your questions, cookinglawyer, but i'm going to have to charge you by the hour...

if i have to ask andy m., that'll be additional for interrogs and deposition...

welcome to dc, btw.
Thanks, I think. Send me a bill! So, what's the trick for non-watery potatoes in the ricer?
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Old 12-15-2011, 01:55 AM   #33
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boil the spuds until just cooked thru, not until falling apart. then, after boiling and straining, you should let them steam out a bit before ricing.

that'll be $150...
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Old 12-15-2011, 02:24 AM   #34
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Does anyone rice chestnuts?
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Old 12-15-2011, 02:46 AM   #35
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only when i'm drunk and lonely...


lol, i'm not sure what that means, exactly, but it sounded funny.
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Old 12-15-2011, 02:51 AM   #36
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Do you roast your nuts on an open fire?
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Old 12-15-2011, 03:00 AM   #37
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no, but i was once known as a a leader of them. i was once a chessmaster, where my fans would proclaim my victories from doorway to doorway. in fact, they wrote a song about it. you may have heard it.

"chess-nuts boasting in an open foyer..."
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Old 12-15-2011, 03:12 AM   #38
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yes, I have the white label by Boris and Doris Spassky .
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Old 12-15-2011, 12:04 PM   #39
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only when i'm drunk and lonely...


lol, i'm not sure what that means, exactly, but it sounded funny.
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Do you roast your nuts on an open fire?
ONLY when he stands to close the the BBQ grill!!


So sorry I just couldn't pass that up!!
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Old 12-15-2011, 12:45 PM   #40
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My mom thought the trick was in cooking the potatoes slowly in a covered iron skillet - too much bother, so didn't do it often. She used a large cone-shaped ricer that stood on three legs, then had a wooden pestle to force them through the holes. I think she also used it to make applesauce.
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