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Old 08-13-2007, 03:35 PM   #11
Senior Cook
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Join Date: Aug 2006
Location: Southern coast of Oregon
Posts: 253
Welcome to DC Jason!

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Old 08-13-2007, 05:24 PM   #12
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Join Date: Jun 2006
Location: upper midwest
Posts: 5,161
Welcome to DC Jason, it is so nice to have you here with us.

Don't let yesterday take up too much of today. Will
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Old 08-13-2007, 05:29 PM   #13
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Join Date: Aug 2007
Posts: 5
Thanks to all those others who have said hi to me! This site seems very informative. Im going to do some more exploring on this site.

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Old 08-19-2007, 11:34 AM   #14
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Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,763
hi Jason!
good to have you here.. ;o)
I love London, but haven`t been there for almost three years now, I think...
LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
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Old 08-19-2007, 06:15 PM   #15
Assistant Cook
Join Date: Aug 2007
Posts: 5

Yea sorry I haven't been around, just been working hard.

Just a couple of questions I wanted to ask, which mince is better for making curry sauces? Beef or lamb?

Also Im quite interested in those new 'induction' hobs. I have a gas hob myself. Is induction that much better than gas?
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Old 08-19-2007, 06:24 PM   #16
Head Chef
Join Date: Sep 2006
Location: NW NJ
Posts: 1,884
Hi, Jason. Welcome to DC! As others have said, the search button is your friend when you want to tap into the great amount of info on this site. Browsing the fora can take a pleasant while, and you can always just ask. Have fun!

"To be broke is not a disgrace, it is only a catastrophe." -- Nero Wolfe/Rex Stout
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