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06-27-2009, 11:51 PM
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#11
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Assistant Cook
Profile:
Join Date: Jun 2009
Location: Adelaide,South Australia
Posts: 41
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MMMMM yum...certainly looks great.
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07-17-2009, 06:10 PM
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#12
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Sous Chef
Profile:
Join Date: Nov 2007
Location: Missouri
Posts: 564
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When you say that you wish you'd used whole milk, do you mean in place of the 2 cans of water? When I make tom. soup, I use milk instead of water. I'm going to be making this soon. Thanks!
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You don't skinny-dip, You chunka-dunk!
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07-17-2009, 06:18 PM
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#13
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Certified Executive Chef
Profile:
Join Date: Apr 2009
Location: NE NJ
Posts: 2,914
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Quote:
Originally Posted by CasperImproved
Have you thought about using ziploc bags rather than containers? You can fit the ziplock bags with the more liquid type contents (like goulash) in some pretty small spaces. You can also defrost what you cooked still in the bag in some water. I use to do that all the time for make a head meals (like white chicken chili) before heading out camping or up north to the cabin. Some things work pretty well that way. Goulash would be one that does.
bob
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and in the zip bags they also act as giant ice cubes to keep other stuff cold in the cooler or if the power goes out these bags of food really do help keep the freezer cold till power comes on.
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Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.
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07-17-2009, 06:57 PM
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#14
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Senior Cook
Profile:
Join Date: Jul 2009
Location: Georgia
Posts: 123
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looks delicious
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07-17-2009, 08:43 PM
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#15
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Sous Chef
Profile:
Join Date: May 2009
Location: Winter Park Fl, Or Bust!
Posts: 663
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Thank you for the tips everyone.
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07-17-2009, 10:22 PM
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#16
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Certified Executive Chef
Profile:
Join Date: Oct 2008
Location: Southeast Kansas
Posts: 4,124
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Wow! It looks and sounds really good Derek... If you'll please pass me a bowl. :) Yum!
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Eat, Drink, Laugh and be Happy.
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07-17-2009, 10:24 PM
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#17
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Certified Executive Chef
Profile:
Join Date: Oct 2008
Location: Southeast Kansas
Posts: 4,124
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Oh! And I forgot to mention, I really like that Dutch Oven you've got there... It's very nice. :)
__________________
Eat, Drink, Laugh and be Happy.
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07-17-2009, 10:33 PM
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#18
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Sous Chef
Profile:
Join Date: May 2009
Location: Winter Park Fl, Or Bust!
Posts: 663
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Thanks Lf, I really liked it, and It was very tasty.
The dutch oven was $58 dollars then wallmarts started to carry Lodge DO's and If I could have waited for about 3 months I could have picked up the same exact one for $38 at wallmarts.
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07-17-2009, 10:35 PM
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#19
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Certified Executive Chef
Profile:
Join Date: Oct 2008
Location: Southeast Kansas
Posts: 4,124
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Cool! Not a bad price... I'll have to check it out.
__________________
Eat, Drink, Laugh and be Happy.
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07-17-2009, 10:38 PM
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#20
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Sous Chef
Profile:
Join Date: May 2009
Location: Winter Park Fl, Or Bust!
Posts: 663
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Quote:
Originally Posted by lifesaver
Cool! Not a bad price... I'll have to check it out.
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No problem, And you should check it out, I know our wallmarts just started to carry Lodge, and I'm saving up for some ci pans they have there.
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