 |
|
02-16-2008, 03:06 PM
|
#21
|
Master Chef
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
|
Looks good, is that a chicken breast wrapped in bacon there?
|
|
|
02-16-2008, 03:44 PM
|
#23
|
Master Chef
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
|
Yum, thanks!
|
|
|
02-16-2008, 03:53 PM
|
#24
|
Sous Chef
Join Date: Nov 2007
Location: Missouri
Posts: 588
|
Ol'Blue, just out of curiosity, why do you have to soak the toothpicks in water for 10 min.? (reffering to your chicken recipe you posted..)
|
|
|
02-16-2008, 04:12 PM
|
#25
|
Master Chef
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
|
I think to minimize burning or charring, I think once I even had em catch fire lol.
|
|
|
02-16-2008, 04:15 PM
|
#26
|
Sous Chef
Join Date: Nov 2007
Location: Missouri
Posts: 588
|
lol.. ah yes.. I see. Thanks!
|
|
|
02-16-2008, 05:32 PM
|
#27
|
Sous Chef
Join Date: Apr 2007
Location: Bremerton, Washington
Posts: 902
|
Quote:
Originally Posted by Maverick2272
I think to minimize burning or charring, I think once I even had em catch fire lol.
|
You are correct...Thanks!
|
|
|
02-16-2008, 05:34 PM
|
#28
|
Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
|
Quote:
Originally Posted by Maverick2272
I think to minimize burning or charring, I think once I even had em catch fire lol.
|
me too. but the oven light was out, so they helped me see how well it was cooking...
__________________
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
|
|
|
02-16-2008, 05:38 PM
|
#29
|
Master Chef
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
|
|
|
|
 |
|
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics |
|
|
|
|
|
|
|
|
» Recent Recipe Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|
All times are GMT -5. The time now is 05:40 AM.