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Old 12-06-2018, 05:24 PM   #11
Chef Extraordinaire
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Join Date: Nov 2011
Location: East Boston, MA
Posts: 21,862
You are doing just fine. And welcome to DC. Lots of information at your fingertips and lots of laughter to go along with it.

Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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Old 12-06-2018, 05:41 PM   #12
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Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,228
I always say there there is only one thing I enjoy more than cooking and that is eating..

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Old 12-06-2018, 07:06 PM   #13
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Join Date: Jan 2017
Location: Dallas
Posts: 4,678
Originally Posted by greedygut View Post
Thank you, guys. I hope I'm using the forum correctly.
So far, okay. Just make sure to tell as well as ask. We like to enjoy food vicariously.


“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
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Old 12-06-2018, 07:30 PM   #14
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Join Date: Aug 2004
Location: My mountain
Posts: 21,540
Welcome. You are in good gustatory company.
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
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Old 12-07-2018, 01:09 AM   #15
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Join Date: Dec 2018
Location: essex
Posts: 11
Originally Posted by roadfix View Post
No worries, otherwise you'll hear from the forum police....

There are always those! LOL!
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Old 12-07-2018, 04:34 AM   #16
Master Chef
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Join Date: Jan 2011
Posts: 6,058
Originally Posted by greedygut View Post
Aromatic duck, crackling pork for the mo!
Welcome! Open a new thread with you questions and tell us if you are talking whole duck or suckling pig (many cultures have methods/ingredients for making this with crackling skin).

Emeralds are real Gems! C. caninus and C. batesii.
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