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Grumpy old men and gourmets

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Dave Farr
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Dave Farr replied on Thu, Oct 30 2014 8:00 AM

Many years ago, a friend of mine had an acronym for people like us 'BOF's' or he just used to call them 'Bof' whether he knew them or not.

Is it a common acronym and do you know what it stands for?  I'll tell you later but guesses are welcome.

Dave..

Aussie Michael
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Tonight I made Garlic Potted Prawns made with fresh tiger prawns, butter, garlic, chilli, white rum which i flambe, and onion.

I haven't made it in a while, and it was delicious.

Made it whilst listening to Radio Abalone on my BL12

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Puncher replied on Thu, Oct 30 2014 9:44 AM

Dave Farr:

Many years ago, a friend of mine had an acronym for people like us 'BOF's' or he just used to call them 'Bof' whether he knew them or not.

Is it a common acronym and do you know what it stands for?  I'll tell you later but guesses are welcome.

Dave..

Boring old fart would be my guess!

Ban boring signatures!

Dave Farr
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Dave Farr replied on Thu, Oct 30 2014 11:41 AM

Puncher:
Boring old fart would be my guess!

Puncher wins again!

No food post today as I've had my breasts for the morning although Jacques is due to arrive with his wife and cake.  Bang goes the diet for this week.

Dave.

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Piaf replied on Thu, Oct 30 2014 3:39 PM

Søren,

 

The theme song is spot on, but I am having a devil of a time nailing down that damn twang. It ain’t the Deep South, like Georgia, Alabama, or South Carolina. My guess is Texas, probably west Texas. L

 

Jeff

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Piaf
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Piaf replied on Sat, Nov 1 2014 2:16 AM

Does anyone have a fantastic recipe for Chicken Paprikash?

I was once treated by the owner of a Hungarian restaurant in Sarasota, Florida to his personal recipe for Chicken Paprikash, which was served in a cream souse, unlike the more traditional offerings.

As I remember he used noodles as opposed to rice and the chicken was immersed in the sauce, not separate, sitting by itself.

I would gladly ask the chef who prepared this amazing meal, but sadly he died a few months later while dining at Sarasota's best restaurant on St. Armand’s Key.

Jeff

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Søren Mexico
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Piaf:
Does anyone have a fantastic recipe for Chicken Paprikash?

Give me a couple of days Jeff, I have to speak to an old lady down in Cordoba, no internet so telephone call, and a long one, she likes to speak.

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Piaf
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Guys,

 

Rich had a hamburger to end all hamburgers, but I think I found a runner-up.

 

Now I didn’t make this, this is the Olympic Burger at the Olympic View Golf Course, Victoria, British Columbia….. and it is a monster!

 

This is an actual photo, NOT PHOTOSHOP and I assure you it was as tasty as it was HUGE!

 

 

Yum!

 

Jeff


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Andrew
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Andrew replied on Tue, Nov 4 2014 4:42 PM

This is a great thread, I really enjoy cooking ro making up recipes - One thing i like baking is bread, I do thissometimes after a rubbish day in teh office - thepoint being that I realised how much sugar, salt and preservatives are in shop made bread - my favourite is cheese and onion bread - and I use an old fashioned Kenwood Chef and the oven

How about a thread on classic kitchen appliances? there's as much design and beauty in some of them as some of the B&O stuff we love.

Jeff
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Jeff replied on Tue, Nov 4 2014 6:18 PM

OK, the idea of bread has prompted me to post this recipe I recently tried. These things are addictive.

Brazilian Cheese Rolls

1 egg, room temp

2/3 cup whole milk, room temp

1/3 cup olive oil

heaping teaspoon salt

170 gm tapioca flour

1/2 cup packed shredded cheese (cheddar, etc.)

Put everything in a blender and pulse until well mixed. Pour into a mini-muffin pan, fill each hole about 3/4 full. Bake at 400 deg for 20 minutes. Remember to grease the muffin pan! Turn out onto a rack or board to cool.

When I first made these, three of us ate all 24 of them and wished we had more. Crisp outside, chewy cheese inside. They look like mini-popovers.

Also, if you are interested in Asian recipes, I can recommend Rasa Malaysia (www.rasamalaysia.com), she has a wonderful collection of recipes.

Jeff

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Søren Mexico
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White bread:

0.3 liters milk (whole milk, or half water half milk, or low fat)

25 gr. yeast (10 gr. dry yeast)

500 gr. wheat flour

30 gr. unsaltet butter

1 tsp. salt

Sift the flour, add dry ingredients, mix, melt the butter, let settle,  heat the milk to little more than hand warm and add yeast, dissolve the yeast in the milk, add melted butter without the white stuff at the bottom, pour the milk and half the flour into mixer bowl, mix well, add flour and mix until the dough slips the bowl, powder the dough all around with flour, leave in a bowl to raise to double size, (45 - 60 min.) powder table with flour, knead the dough and form to a bread. place on a baking pan powdered with flour, or on a silicone mat. Leave to raise 30 min. cut top of bread with a sharp knife 5-8 places. Brush with egg yolk, milk or coffee. Bake for 30-40 min. at 200°C,  (convection oven less). Leave to cool off. Cut a slice put on cheese, or marmalade. Enjoy

This is a ground recipe, you can add raisins, onions, garlic, cardamom or what ever taste you like, even sugar if you like it sweet. Instead of butter use olive oil, and instead of milk only water, to keep it fresh longer add 1 egg and less milk.

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Piaf
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Chicken Enchiladas

 

Sauce:

1 onion diced and sautéed

3 cloves of garlic minced

1 tin diced green chilies

1 chipotle pepper finely diced

1 can wild mushroom soup

½ can (use empty mushroom soup can) white wine

½ can (see above) sour cream

 

1 ½ can diced smoked chicken

2 cans grated cheese divided

 

Reserve 1 soup can full of sauce for topping

 

Mix chicken and 1 can cheese with remaining sauce

 

Divide into 4 tortillas

 

Top with sauce and remaining cheese

 

Bake in 350°F oven for 30 minutes


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linder
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linder replied on Wed, Nov 5 2014 6:23 PM

This is a really great thread.  I wouldn't describe myself as grumpy.  I prefer to say that I am older which sounds less shocking.  Unfortunately the only thing I know how to make is reservations.

Terrific enchilada recipe Piaf.

Dave Farr
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Piaf:
½ can (use empty mushroom soup can) white wine

Have you got no wine glasses at home?  You'll cut your lips on a tin can!

Great recipe.  Keep them coming - I'm still just eating chicken breasts!

Dave.

Søren Mexico
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Allow me to be grumpy here, 1 can this and 1 can that, thats the way you get all the chemicals and artificial food preservers into your system. I would start this recipe with a bechamel sauce and go from there, the smoked chicken I would change with  chicken ***, season with Blackened season, sear in a pan for 3 min each side, leave 5 min, to set, dice and add to the sauce. A little Cayenne pepper will pif it up a little.

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Søren Mexico
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Dave Farr:
Have you got no wine glasses at home?  You'll cut your lips on a tin can!

See, Dave is also grumpy, I recommend this kind of glass for cooking.

Collecting Vintage B&O is not a hobby, its a lifestyle.

Rich
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Rich replied on Wed, Nov 5 2014 7:13 PM

Søren Mexico:

Allow me to be grumpy here, 1 can this and 1 can that, thats the way you get all the chemicals and artificial food preservers into your system. I would start this recipe with a bechamel sauce and go from there, the smoked chicken I would change with  chicken ***, season with Blackened season, sear in a pan for 3 min each side, leave 5 min, to set, dice and add to the sauce. A little Cayenne pepper will pif it up a little.

When preparing chicken for a TexMex dish, I use the following marinade.

Juice of 3 or more limes.

Small white onion, finely chopped.  (Or use half a medium onion, see note.)

3 sliced jalapeno peppers (remove seeds if you're a wimp or have to serve small children).

Freshly ground salt (a little) and freshly ground black pepper (a lot).

About a cup of freshly chopped cilantro.

This will season about 4 or 5 boneless chicken breasts.  Grill until cooked through, then slice and use in quesadillas, tamales, tacos, etc.  Or stir fry in a little olive oil with yellow onion and green pepper for fajitas.

Note:  I'm almost always making pico de gallo (aka salsa fresca) at the same time, so I'm using the rest of the onion and cilantro with more jalapenos for that.

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Søren Mexico
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Rich:

Søren Mexico:

Allow me to be grumpy here, 1 can this and 1 can that, thats the way you get all the chemicals and artificial food preservers into your system. I would start this recipe with a bechamel sauce and go from there, the smoked chicken I would change with  chicken ***, season with Blackened season, sear in a pan for 3 min each side, leave 5 min, to set, dice and add to the sauce. A little Cayenne pepper will pif it up a little.

When preparing chicken for a TexMex dish, I use the following marinade.

Juice of 3 or more limes.

Small white onion, finely chopped.  (Or use half a medium onion, see note.)

3 sliced jalapeno peppers (remove seeds if you're a wimp or have to serve small children).

Freshly ground salt (a little) and freshly ground black pepper (a lot).

About a cup of freshly chopped cilantro.

This will season about 4 or 5 boneless chicken breasts.  Grill until cooked through, then slice and use in quesadillas, tamales, tacos, etc.  Or stir fry in a little olive oil with yellow onion and green pepper for fajitas.

Note:  I'm almost always making pico de gallo (aka salsa fresca) at the same time, so I'm using the rest of the onion and cilantro with more jalapenos for that.

Yes - thumbs up

 

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Piaf
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Piaf replied on Wed, Nov 5 2014 10:57 PM

linder:

This is a really great thread.  I wouldn't describe myself as grumpy.  I prefer to say that I am older which sounds less shocking.  Unfortunately the only thing I know how to make is reservations.

Terrific enchilada recipe Piaf.

Thank you for the compliment. Much appreciated.

You sound a bit like my mother, who truly knew the value of a dinner reservation! The poor woman could burn water, and I am not really kidding. My dad said it was "part of her charm," and I would never question him.

Jeff

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Piaf
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Piaf replied on Wed, Nov 5 2014 11:02 PM

Dave Farr:

Piaf:
½ can (use empty mushroom soup can) white wine

Have you got no wine glasses at home?  You'll cut your lips on a tin can!

Great recipe.  Keep them coming - I'm still just eating chicken breasts!

Dave.

Hi Dave,

 

Yes of course I have wine glasses. Using the can is simply handy and one less item to clean up.

 

Now before anyone asks, yes I have a measuring cup, two of them point of fact.

 

Glad you guys liked the recipe.

 

Jeff

 

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Piaf
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Hi Søren,

 

I see you have your iced Cuba ready to tackle your culinary masterpieces. Good for you!

 

Mine is just a bit different, but equally effective. Drinks

 

Jeff


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Søren Mexico
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Piaf:
Mine is just a bit different, but equally effective. Drinks

Beautiful copa Jeff

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Rich
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Not only do I like a well-dressed hamburger, I like a well-dressed frankfurter (hot dog, wiener).  I finally found a great Chicago style hot dog locally at Chubby's in Maitland, Florida.

 


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Jeff
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Jeff replied on Thu, Nov 13 2014 6:41 PM

Rich:

Not only do I like a well-dressed hamburger, I like a well-dressed frankfurter (hot dog, wiener).  I finally found a great Chicago style hot dog locally at Chubby's in Maitland, Florida.

 

I was back in Orlando for a couple of days last week. We ate in Maitland at Rangetsu, very good Japanese restaurant. We had Wagu Kobe beef sukiyaki, and miso crusted sea bass. Everything we had was just incredible, including scallop and shrimp appetizers.

And Chubby's is great too. Have you eaten at Beefy King down on Bumby near Colonial Drive? Incredible roast beef and other sammiches. They got started as a small chain in the late 60's to compete with Arby's, all of them went away except this one, which is on the 4th generation of the same family as owners. Real roast beef, not that homogenized junk Arby's uses.I always appreciate places that have been run by the same family for generations, you usually get great food at them.

 

Jeff

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Søren Mexico
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I can only agree with Rich, the first thing I go for when in DK is a hotdog stand or a Pølsevogn (sausage street car), last time in McAllen I got the need for a hot dog, and went looking for it, after more than 1 hour searching, I had to ask people on the street, where I could buy a good hotdog, some of them looked at me like "which planet do you come from), I found a hotdog in some supermarket at last, but a poor excuse for this culinary master piece.

Vi Danes have tradition when it comes to sausages in all their forms and tastes, the best ones you will find at the street cars. I will even protest against the worldwide confused opinion, that the hotdog is an American invention, THE HOTDOG IS DANISH. I get very grumpy when American hotdog is mentioned.

Here one of the oldest pics I found for a Pølsevogn

Here a little newer one

We even do it on Greenland, using the local hotdog power

And here from my last visit in DK May 2014

 

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linder
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My favorite place to go for a Chicago style hot dog is actually in Chicago.  It is called Superdawg which opened in 1948.

http://www.superdawg.com

 

 


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Piaf replied on Thu, Nov 13 2014 9:26 PM

Rich:

Not only do I like a well-dressed hamburger, I like a well-dressed frankfurter (hot dog, wiener).  I finally found a great Chicago style hot dog locally at Chubby's in Maitland, Florida.

 

Chubby’s in Maitland? Never spotted that one. Probably better than the Weiner King on Gulf-to-Bay in Clearwater. That wasn't bad, but not great either. Probably why there aren’t any left. Laughing

 

Jeff

 

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Rich
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Rich replied on Thu, Nov 13 2014 9:31 PM

I thought the American contribution to the hot dog was putting it on a roll. 

Being originally from Michigan, nothing beats the Detroit style coney island (not to be confused with the inferior chili dog).  If you ever have to pass through Detroit Metropolitan Airport, you can get a decent coney dog at National Coney Island.  Just had one last month up there.

Now I'm hungry again!

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Rich
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Rich replied on Thu, Nov 13 2014 9:33 PM

Piaf:

Chubby’s in Maitland? Never spotted that one.

17-92 just north of 414.

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Piaf replied on Thu, Nov 13 2014 9:34 PM

OK guys, have I got a hotdog recipe for you…. and I gotta warn you, this IS messy!

 

All beef kosher hotdog

Extra old cheddar cheese

Maple smoked bacon

Minced onions

Garlic

Pickle relish

Ketchup

Tangy French mustard

Chopped Jalapenos

Cover everything with Monterey Jack cheese

Diced tomatoes

Place completed hotdog in broiler

 

A real breath of Heaven! Big Smile

 

Jeff

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Piaf replied on Thu, Nov 13 2014 9:57 PM

Hi Søren,

 

I don’t want to make you grumpy, but the modern hotdog is basically a form of sausage and Frankfurt-am-Main, Germany is generally credited with the invention of the Frankfurter, although there is some dispute that Coburg, Germany deserves this distinction.

 

Coney Island is famous for their hotdogs, Nathan’s comes quickly to mind as well, and the folks in the Windy City are notorious for claiming credit for hotdogs, pizzas, etc. (The latter credit I think we can agree goes to the Italians.)

 

Try my little offering and then we can talk! I think you will like it! Big Smile

 

Jeff

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Søren Mexico
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Piaf:
I don’t want to make you grumpy, but the modern hotdog is basically a form of sausage and Frankfurt-am-Main, Germany is generally credited with the invention of the Frankfurter, although there is some dispute that Coburg, Germany deserves this distinction.

The Germans was the first with the sausage and the Frankfurter, but a Frankfurter is NOT a hotdog, its a sausage. A Frankfurter (or any sausage) turns into a hotdog, when placed in a sliced bread roll. Think about it: In one end the tongue is hanging out, in the other end the tail.

Here a sausage example, in my hand one type on the plate another

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And the 'congo-bajer' - a must-drink in Denmark, if you eat danish hotdogs.

MM

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Piaf replied on Thu, Nov 13 2014 10:48 PM

Well as Rich noted, the American contribution to the hotdog was putting it into a bun. Makes sense to me, and so convenient.

 

Jeff

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Piaf
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Piaf replied on Thu, Nov 13 2014 11:34 PM

I hope you guys will be intrigued enough to try my hotdog offering, but for folks like Rich, you really need to try the hotdogs at the Zephyrhills, Florida Fairgrounds.

 

Zephyrhills is northeast of Tampa, a tiny “economical” retirement oriented community which has multi-use Fairgrounds which features regular equestrian shows, farm displays, tractor-pulls, etc.

 

However my experience with Zephyrhills is their twice a year Auto Swap Meets….. the Brits would call this an Auto Jumble. This is a tiny showing as compared to Hershey, PA; Carlisle, PA; or Portland, OR….. but the food is something else.

 

All carnival food tends to be a lot alike, but the numerous vendors at Zephyrhills manage to give it a little extra….. cholesterol.

 

The hotdogs are HUGE which cheap condiments, nothing fancy like French’s Mustard, Heinz Ketchup, Heinz Relish, and chopped onions. They add their own seasonings and this hotdog is greasy!  

 

Your arteries will harden as you eat this stuff, but it is SO worth it.

 

Rich, if Zephyrhills doesn’t work for you, the Florida State Fair in Tampa has a similar venue, less greasy; better for your health, but not nearly as tasty.

 

Jeff

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Piaf
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Ham Salad Extravaganza

 

Ham salad made with ham, coriander, ground mustard, white pepper, ground allspice, and of course a generous dab of mayonnaise. 

 

Minced onions, sliced tomato, and lettuce.

 

Top with cheese: Mozzarella, Parmesan, Provolone, and Emmental.

 

Use thick sliced Cranberry Muesli Bread garnished with Salsa con Queso.

 

Broil in oven for 1 minute.

 

Made with Love! Big Smile


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Rich
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Rich replied on Mon, Nov 17 2014 6:19 PM

Where I'm originally from (rural Michigan), "ham salad" is ground bologna, relish, and mayo.  I've also seen it called "sandwich spread" at the supermarket.

Ground bologna, relish, and mayo, sounds disgusting (and in the wrong hands it can be), but there are times it hits the spot with me.  Put it on some decent bread with some crisp iceburg lettuce and it isn't bad.

Of course, decent bread can make anything into a good sandwich.

Blah blah blah, blah blah ba ran

Piaf
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Piaf replied on Tue, Nov 18 2014 4:07 AM

Hi Rich,

 

Sounds disgusting? NO way, sound delicious to me! I love Bologna, Italian style or Jewish style, who cares? Both at great!

 

Of course I assumed at everyone would know that I put the ham in the trusty OLD (1976) Cuisinart and chopped it up…. but if not, kindly forgive the omission.

 

My favourite ham salad sandwich of all time was found in the luncheonette at Maas Brothers Department Store in downtown St. Petersburg. Not the fancy Suncoast Room on the second floor balcony, but the luncheonette on the first floor with big brassy blonde waitresses.

 

OMG, they took the chopped ham and mixed it up with celery, relish, coarsely diced onions and gobs of mayonnaise. Served it up on white bread (unfortunate) and always, but always with “attitude,” “Honey, you are going to love that or I’ll smack you!”

 

No fear, I never got hit as I really DID love those sandwiches.

 

I love my offering, but I will try yours. Bet it makes a hit! Laughing

 

Jeff   

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Rich
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Rich replied on Mon, Nov 24 2014 6:02 PM

I will be cooking the bird this Thursday, but also coming this Saturday, we are having another "grilled cheese sandwich as hamburger bun" gluttony day over at our friends' house.  It is rivalry weekend for American College Football, and we will be gathering for Michigan's annual loss to Ohio State as well as the Florida/Florida State game.

I expect all followers of this thread to join me in spirit for this coming Gluttony Saturday!

Blah blah blah, blah blah ba ran

Piaf
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Piaf replied on Mon, Nov 24 2014 6:11 PM

Go UF! Big Smile

Jeff

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