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Old 08-16-2013, 02:12 PM   #61
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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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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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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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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:
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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.
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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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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