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Old 07-26-2005, 09:51 AM   #11
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Join Date: Mar 2002
Location: Boston and Cape Cod
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I think the other guys gave you good advice. I agree that you would have ended up with brownish mush in a slow cooker.

Freezing will work out great for you. I would, however, probably take the meat out of the marinade once thawed because 4 days would be a little long, esp. with the wine and the vinegar in the marinade. Keep in fridge after draining.

What to do for your guests?? Do you want to eat right when you come home (ie, everything has to be cooked and ready?)

Can you cook tonight and serve tomorrow?

Lots of last-minute cooks are here to help!

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Old 07-26-2005, 10:51 AM   #12
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Join Date: Oct 2004
Location: Southern Illiniois
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Michael, when I lived in Louisiana, my ex's aunt told me to wash the rice before I cooked it. Do you do that?

I'm ashamed to say I use a lot of minute rice.
It's fine if you're going to eat it that night, but gets sticky when re-heated and falls apart in soups.

We get by with a little help from our friends
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