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Old 04-05-2007, 01:05 PM   #391
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When it comes to seasoning, all you'll ever need:

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Old 04-05-2007, 01:07 PM   #392
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U R RITE!!

Seriously...your AV and the caps just made me lol..


I think April is a quitter...
I know, I still get a chuckle at the avatar guy. I forget he's going to do it.

April might need
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Old 04-05-2007, 01:10 PM   #393
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Originally posted by Headache in a Suitcase




eh hem...

I used the American spelling so your foreign brain could process the meaning.

Yeah, Snow's right, it'll always be the 'dome around here.
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Old 04-05-2007, 01:11 PM   #394
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oh boya!
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Old 04-05-2007, 01:12 PM   #395
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eh hem...

LOL, Typo'd! HAHA. owned.
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Old 04-05-2007, 01:13 PM   #396
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I actually cheat and use the Italian seasoned breadcrumbs from the store - I make huge batches and there is no way I'm making the crumbs myself esp. if I've had to thread the meat too. Those breadcrumbs are just enough seasoning - anything more and I think it takes away from the whole thing. You already have two types of meat - minimal seasoning needed. Also, when I shallow fry, I do 5 or 6 at a time and roll the skewers every minute or so - it is just a light browning needed, so 4 mins is enough. I use carrots and parsnips for the support instead of celery, and the water just covers these. The steam helps cook the meat - topping up is sometimes needed. I would def. use the soup too...and after it is done what you have left in the pan is an awesome gravy type liquid and cooked veggies that are more useful than celery
Awesome, thanks! I just bought the regular breadcrumbs, so I'll go out and get italian. It's been a while since I've had them, but I don't recall strong seasoning, and I don't want to screw them up. I'll get carrots, too. :hatesparsnipswithapassion:
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Old 04-05-2007, 01:20 PM   #397
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Awesome, thanks! I just bought the regular breadcrumbs, so I'll go out and get italian. It's been a while since I've had them, but I don't recall strong seasoning, and I don't want to screw them up. I'll get carrots, too. :hatesparsnipswithapassion:

Everything you said was great except the parsnip hate

Carrots and parsnips = meant to be together
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Old 04-05-2007, 01:23 PM   #398
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So there's no chicken in this City Chicken, right? It's pork? You all are making me hungry.

Oh yeah, parsnips are good. I never had one til a year or so ago, but it was excellent.
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Old 04-05-2007, 01:25 PM   #399
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Pork & Veal
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Old 04-05-2007, 01:26 PM   #400
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I'm absolutely starving. Then again, I just had a coffee for breakfast. I've still got a while to go before I can justify leaving for lunch.

What to have today...
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Old 04-05-2007, 01:28 PM   #401
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I'm only using pork. And parsnips are foul.
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Old 04-05-2007, 01:30 PM   #402
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Quote:
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I'm only using pork.
Cheater!!





Hey Thora
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Old 04-05-2007, 01:33 PM   #403
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Veal is those poor little delcious tasting baby lambs, so I can see how people avoid it. I only have it at functions where it's a menu option. And rarely at that.
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Old 04-05-2007, 01:37 PM   #404
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Quote:
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Veal is those poor little delcious tasting baby lambs, so I can see how people avoid it. I only have it at functions where it's a menu option. And rarely at that.




Calf - not lamb!!

"What is Veal?

Most people do not realize that veal is produced from male (bull) dairy calves. On a dairy farm, these bull calves are not needed for replenishing the milking herd because they cannot produce milk and they are generally not used to produce beef. All dairy cows must give birth to a calf each year to provide the milk that we drink. Approximately 50% of all calves born are female calves (heifers). These heifers will eventually be used by the dairy producer to replace older cows for milking purposes. Only a very select few of all the bull calves born are used for breeding stock. Dairy producers will sell the bull calves to veal producers, either privately or through a sales barn. Therefore, bull calves can be used by the veal industry to create a quality food product. "
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Old 04-05-2007, 01:42 PM   #405
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Veal is those poor little delcious tasting baby CALFS, so I can see how people avoid it. I only have it at functions where it's a menu option. And rarely at that.
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