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Old 01-21-2011, 09:29 AM   #51
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I have a bottle of Ice wine, a bottle of cranberry wine, a bottle of Verdi, soy sauce, dressings, vingegars, bbq Sauce, about 10 pounds of butter, Mustard, Ketchup, Franks Red Hot, Lemons, Maple Syrup, and Hickory Syrup.
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Old 01-21-2011, 01:52 PM   #52
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Australian Tomato Ketchup for Grown Ups. That is the actual name on the bottle.
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Old 01-21-2011, 03:20 PM   #53
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black bean sauce with garlic
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Old 01-21-2011, 10:51 PM   #54
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"I still have Lemon Curd on my refrigerator door from Trader Joe's...a little goes a long way and I can't think of what to do with it other than spread it on toast. I did stick some in aebleskivers at christmastime. that was good. "

Idea for your leftover lemon curd...
Roll out Grands biscuits flat and spread with cream cheese and a little sugar whipped together. add a bit of lemon curd in the center. Bake and enjoy your quick breakfast pastry! You can also use jelly, but I think the lemon curd is the best!
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Old 01-21-2011, 11:15 PM   #55
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How do you use just a little?

[QUOTE=pacanis;961177]This is the newest thing in my door.
Attachment 9687

And it's supposed to last a good long time, too, which is good.

I love this stuff, but I allways use the whole jar at once.The kind I buy is like concrete with a little liquid on top.It also has an aluminum seal that you have to pry off with a butter knife.How long does it last after you break the seal?Just wondering it really is some good stuff.
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Old 01-21-2011, 11:34 PM   #56
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Quote:
Originally Posted by chopper View Post
"I still have Lemon Curd on my refrigerator door from Trader Joe's...a little goes a long way and I can't think of what to do with it other than spread it on toast. I did stick some in aebleskivers at christmastime. that was good. "!
I just love the things I learn at DC. I had to look up aebleskivers and then I had to look up glogg because apparently it is tradtionally served with aebleskivers. Who knew!
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Old 01-22-2011, 12:15 AM   #57
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Four piping bags with various colours of buttercream; 2 1-liter cartons of whipping cream waiting to become ganache and truffles; the usual suspects of sauces and spreads; a jar of vanilla paste; a bottle of liquid kelp; bags of black sesame seeds, pine nuts, pumpkin seeds and raw sunflower seeds; and, several dozen packages of ketchup, soy sauce, plum sauce, etc. from local fast food restaurants!
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Old 01-22-2011, 12:35 AM   #58
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I just took a sheepish peek at mine...not as bad as I originally thought...garlic bulbs, jar of chopped garlic, horseradish, butter, & margarine sitcks, cream cheese-regular, plus 2 kinds of flavored, dressings(italian, ranch, & baslmaic vinigarette), bacon fat cup, baby dills, capers, yogurt, &, a delicious jar of sesame/ginger Japanese salad dressing!...plus, a jar of green olives! It all sounds like "yum" to me..if I can plan appropriately enough!!
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Old 01-22-2011, 02:38 AM   #59
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two kinds of Miso, Hot sauce, egg and dairy free mayo, a bottle of homemade thousand island dressing, yeast, sweet and sour sauce, chili sauce
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Old 01-22-2011, 06:31 AM   #60
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[QUOTE=Debraj;962103]
Quote:
Originally Posted by pacanis View Post
This is the newest thing in my door.
Attachment 9687

And it's supposed to last a good long time, too, which is good.

I love this stuff, but I allways use the whole jar at once.The kind I buy is like concrete with a little liquid on top.It also has an aluminum seal that you have to pry off with a butter knife.How long does it last after you break the seal?Just wondering it really is some good stuff.
From what I have read it's supposed to last well over a year. You are supposed to leave that oil on top when you "spoon" some out.
And yeah, it's not easy spooning some out, lol. I also read that in Mexico they use the jars as glasses, which is why it's not threaded to accept the top back on. I've got plastic wrap on mine as it sits in my refrigerator door.

I don't use nearly as much as you. I've used it twice and have only taken about 3 TBS out. mixing it 1:4 with chicken broth. Yum...
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