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Old 09-17-2013, 08:19 PM   #21
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Quote:
Originally Posted by jennyema View Post
Except that you're good! A very good egg.
Thank you Jenny. I think I am the last person you could call prejudice. I am very curious and acceptable about the religions and living practices of people of the world. I am so straight laced myself. Oh how I wish I could change.

And to stay OS, I have never had Beef Wellington. Goose liver pate' is not for me. But I will eat the meat. All I can stuff into me.
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Old 09-17-2013, 10:05 PM   #22
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[QUOTE=Addie;1301733] .... I think I am the last person you could call prejudice. [QUOTE]

I agree
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Old 09-17-2013, 10:06 PM   #23
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Originally Posted by FrankZ View Post
I have removed several posts as off topic. This thread is about Beef Wellington, nothing more.

Thank you.
so can we start a separate thread about the off topic?
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Old 09-17-2013, 10:10 PM   #24
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so can we start a separate thread about the off topic?
Sounds good to me.
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Old 10-09-2013, 05:32 PM   #25
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pate is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegtables, herbs, spices, and either wine or cognac,armagnac or brandy. Pate can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling. Hope that helps
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Beef Wellington?? Good evening guys, Sorry if this has been done before but this is my first post. I'm looking on some advice on booking Beef Wellington. What can I sub for mushrooms as I can't stand the thing lol. I am cooking a family dinner on sat, does anyone have any nice recipes? I would also like to make some kind of bone marrow gravy. Not 100% sure how either. Any tips, advice or recipes would be great. Thanks :) 3 stars 1 reviews
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