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Old 08-16-2013, 02:12 PM   #61
Melana
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Quote:
Originally Posted by gratus fermentatio View Post
I appreciate the offer.
I usually use this:
http://www.madeincalifornia.net/GR1001.html
Will that work? Regards, GF.
Yes, that does work... do you keep it live in your fridge or do you use a new pack every time?

 
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Old 08-18-2013, 09:00 AM   #62
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Quote:
Originally Posted by Melana View Post
Yes, that does work... do you keep it live in your fridge or do you use a new pack every time?
I keep the starter live in the fridge, but it's only about a 1/2 pint, so I always have to grow it a bit before using any.

 
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Old 08-18-2013, 09:50 PM   #63
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I have some Hungarian wax peppers that I stuff with sour kraut and then pickle. They are a great drinking food.

 
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Old 08-19-2013, 11:52 AM   #64
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A bucket of steamed clams. "Mmmmmm, clams." Or a "Duckett's Bucket" that's a bucket of steamed clams, mussels & oysters. Can't forget the shrimp cocktail!!
Regards, GF.

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Old 08-19-2013, 01:12 PM   #65
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Quote:
Originally Posted by gratus fermentatio View Post
A bucket of steamed clams. "Mmmmmm, clams." Or a "Duckett's Bucket" that's a bucket of steamed clams, mussels & oysters. Can't forget the shrimp cocktail!!
Regards, GF.
I just sprayed my like all over this comment.
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


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Old 08-19-2013, 01:13 PM   #66
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Yknow what I can never NOT order at a restaurant or bar that has it on the menu? French onion soup.
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See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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Old 08-19-2013, 01:25 PM   #67
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Quote:
Originally Posted by CreamyGoodness
Yknow what I can never NOT order at a restaurant or bar that has it on the menu? French onion soup.
This. I almost entirely judge a bars food on their French onion soup

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Old 08-19-2013, 08:26 PM   #68
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Why is it that every place that does nachos stacks the chips so high and piles everything else on the topmost layer of chips.

If I make them at home, I make absolutely sure every layer of chips gets a little of everything. And bake 'em, don't microwave them! Incredible difference!

Also, I agree with whoever said stuffed peppers. Some hot sausage and hot cheese mixed together and baked inside a pepper with some oil over it. /Drool!

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Old 08-19-2013, 09:04 PM   #69
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I have developed a taste for salmon jerky and IPAs. the Salmon Jerky is kind of salty, smokey and even sometimes a little fishy but it sure goes down good with IPA.

I like all of the non healthy suggestions here. I'm going to have to try Melana's Sourdough Pretzel Dog. I got some Jalapeno Bear Sausage I want to put in that.

GF, your bucket of steamed seafood is good but I think, the same items fresh off the grill, just long enough to catch a little smoky flavor!
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Old 08-19-2013, 09:34 PM   #70
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Quote:
Originally Posted by CreamyGoodness View Post
I just sprayed my like all over this comment.
This is what just went through my mind when I read your post Creamy, starting @ 0:44 Regards, GF.


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