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Old 03-01-2008, 02:58 PM   #1
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New member in Panama

Hola fellow Foodies,
I am a retired attorney (no boos and hisses please) 'snowbirding' in Panama. My love of cooking was instilled in my by my Irish Mother and Portugese grandmother. Cooking is like fishing or playing golf for me: it quietens my busy mind.
I cook all types of ethnic dishes and love to experiment. Thank you to all the members of this forum who contribute their knowledge and 'tips'.
Good cooking!
Marty

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Old 03-01-2008, 03:03 PM   #2
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Welcome to the site Marty! My wifes family is Irish and Portuguese so I know where you are coming from
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Old 03-01-2008, 03:37 PM   #3
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Thank you

Thank you for the friendly greeting. Oh, BTW,
my father was Hungarian. hahaha Quite an
ethnic mixture.
Regards, Marty
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Old 03-01-2008, 03:41 PM   #4
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Welcome , Marty ! Enjoy your visit here.
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Old 03-01-2008, 03:42 PM   #5
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HI!
Welcome to the family!

ENJOY!!!!
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Old 03-01-2008, 07:41 PM   #6
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Welcome to DC!! I see you list Australia as one of your locations. Which part?
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Old 03-01-2008, 07:51 PM   #7
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Queensland

On the Queensland coast, north of Brisbane. Where are you located?
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Old 03-01-2008, 08:03 PM   #8
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Perth. Far side of the country!
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Old 03-01-2008, 09:33 PM   #9
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Great to have an attorney judicate our discussions when recipes jump borders and somehow change. Seems to happen more and more these days! :)
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Old 03-02-2008, 08:39 AM   #10
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Hola Bilby and David,
Bilby, we have visited Perth and Freemantle twice. As a former, semi-serious sailor, I just had to see the America's Cup museum in Freemantle.
David, as a Sous Chef, would you recommend immersing a capon in brine to make better gravy from drippings after cooking the bird? Or do you recommend spreading butter/marinade under the breast skin?
A capon sounds like the solution to needing more than 1 chicken and less than 1 turkey. Although I love the dark meat, my wife loves the breast meat.
Happy cooking.
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