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Old 07-10-2012, 02:20 PM   #2126
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cooking mussels at home for the first time tonight...fingers crossed this goes well..lol
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Old 07-10-2012, 02:51 PM   #2127
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cooking mussels at home for the first time tonight...fingers crossed this goes well..lol
Good luck--they are lovely when done just the right amount of time. Once they have opened up they are cooked, get them off the heat and serve quickly or they go kind of soft and the flavour goes kind of meh.
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Old 07-10-2012, 03:25 PM   #2128
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cooking mussels at home for the first time tonight...fingers crossed this goes well..lol
What a coincidence. I'm also cooking mussels tonight. Making a big pot with mussels, shrimp, olive oil, tomatoes, and seasonings. I'd rep you, but it won't let me.
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Old 07-10-2012, 06:20 PM   #2129
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cheeseburger on a burger roll with a slice of tomato, sweet onions, lettuce mayo and ketchup. It's delish.
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Old 07-10-2012, 07:02 PM   #2130
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Good luck--they are lovely when done just the right amount of time. Once they have opened up they are cooked, get them off the heat and serve quickly or they go kind of soft and the flavour goes kind of meh.

Most of them were great..some of them were horrible. lol That's what happens you buy seafood and you're landlocked. The seafood counter does have them flown in several times a week. I may try them again sometime.

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What a coincidence. I'm also cooking mussels tonight. Making a big pot with mussels, shrimp, olive oil, tomatoes, and seasonings. I'd rep you, but it won't let me.
Yum! I just sauteed garlic and shallots with some thyme in butter and olive oil..added a bottle of blonde ale and then added in the mussels..finished with a couple tablespoons of heavy cream at the end. Yours sounds great!
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Old 07-11-2012, 01:48 PM   #2131
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Misty: one key is to find out what day the seafood counter gets their deliveries, and plan on having them that day

Another trick, before you cook them, rinse them in cold water while shaking them (in a colander, sieve, or something like that). Any that don't close themselves up are dead and should be tossed. Likewise, after cooking, any that are shut tight, don't eat. You want them shut tight when rinsing, and open after cooking.
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Old 07-23-2012, 08:37 PM   #2132
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I confess that I impulse bought a 100 ounce refillable insulated travel mug at a gas station this afternoon for no other reason than it was the biggest one I have ever seen. It's absolutely outrageous, it weighs several pounds filled and won't even fit in my kitchen cabinet. LOL!

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Old 07-24-2012, 10:01 AM   #2133
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oysters. I want more oysters.
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Old 07-28-2012, 09:20 PM   #2134
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I swear, if one more person assumes I eat at McDonald's I'm going to show them my triglyceride results, make 'em buy me a lobster salad and watch me eat it while writing "I will not make assumptions about fat people." 100 times on the blackboard.
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Old 10-02-2012, 10:51 AM   #2135
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I REALLY REALLY want some chinese food..
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Old 10-06-2012, 01:29 PM   #2136
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I got all the fixins for cheeseburgers... but I lost the urge to grill.
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Old 10-13-2012, 12:14 PM   #2137
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Don't let me near a cooking device. I can only cook with a cookbook in hand, otherwise I screw it up
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Old 10-13-2012, 10:04 PM   #2138
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Ic i had my first daiquiri since i was like 21 (I rarely drink). My arms are all tingly.
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Old 10-14-2012, 10:55 PM   #2139
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IC that I have been addicted to Heath Blizzards this week. Why isn't dairy queen open at 1am
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Old 10-16-2012, 09:40 AM   #2140
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I am craving a Fiesta burger from Ricky's...again. These things are like crack to me. Maybe it's a good thing they are over $6 a pop and this place is 40 miles away otherwise all bets would be off.

BTW it's a 6 oz Angus Beef patty topped with pepper jack, sauteed onions, chiles, and jalapenoes and chipotle mayo on a jalapeno cheddar sourdough bun...oh my!
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Old 10-26-2012, 04:22 AM   #2141
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IC... I let a piece of chocolate melt in my mouth a little before I start chewing. Also, I will occasionally take a bite, followed immediately by a sip of coffee if I am having coffee too. Like... right now for example. *happy sigh*
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Old 10-27-2012, 08:10 PM   #2142
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" I am craving a Fiesta burger from Ricky's...again. These things are like crack to me. "

That sounds real good, where exactly is this Ricky's located?

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Old 10-29-2012, 01:27 PM   #2143
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Ic that I think i could eat an entire meal of cooked onions.. caramelized are my favorite. I think onions might just be my favorite food.. I think i'm craving them cuz i'm out of them...
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Old 10-31-2012, 10:00 PM   #2144
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Ic that I think i could eat an entire meal of cooked onions.. caramelized are my favorite. I think onions might just be my favorite food.. I think i'm craving them cuz i'm out of them...
You got me thinking about french onion soup with broiled gaaaaahlic cheese bread.

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I'm gone from Dims forever and I still can't rep Megan?
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Old 11-01-2012, 01:51 AM   #2145
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Cooking 'canelé'
Coockies with vanila flavour.
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Old 11-01-2012, 08:50 AM   #2146
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IC I are my first bigmac last night (I know! My friend was like whaaaaatt??) and I didn't really like it. I was always a plain cheeseburger gal and I always preferred Burger King, but the one in my area has closed down. But I was high and hungry and I just said the first thing I saw on the menu. I should've stuck with a plain cheeseburger
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Old 11-06-2012, 02:29 PM   #2147
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International eye-candy, McDonald's style

http://twistedsifter.com/2011/12/exo...und-the-world/
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Old 11-06-2012, 03:08 PM   #2148
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International eye-candy, McDonald's style

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OOH i want to try all the Indian stuff! I know that they don't do much meat sales there. Also a McFalafel looks good And basically anything with paneer is good in my book
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Old 11-06-2012, 03:10 PM   #2149
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Ic i got burned when trying to eat a piece of fresh out of the oven pizza. My chest has a little welt now when a dribble of hot sauce landed on me. (I'm wearing a tanktop since it's unseasonably warm)
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Old 11-07-2012, 10:47 PM   #2150
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OOH i want to try all the Indian stuff! I know that they don't do much meat sales there. Also a McFalafel looks good And basically anything with paneer is good in my book
An article about the making of the McSpicy Paneer

(The Team) tried several hundred formulations together for making paneer using different kinds of milk and creating different levels of moisture in the finished cheese. "We needed a paneer that was neither so soft that it crumbled easily during processing nor so firm that it became rubbery on frying. We had to walk a fine line."

They settled on locally produced buffalo milk.
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