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#39601 |
Tri-State Post Whore
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i was thinking if i crocked it, i would toss in some mushrooms and a little beef broth, and then server it over egg noodles or potaters.
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#39603 | ||
Dealing with stupidity.
Super Moderator
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do want.
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#39604 |
Tri-State Post Whore
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on a roll wit some cheese mmmmm....
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#39608 | ||
Dealing with stupidity.
Super Moderator
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im going somewhere downtown for dinner tonight with a friend. Cant wait. Last time we went to Miga (korean bbq restaurant on 15th st) and the time before that we went to Zavino.
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#39609 |
Tri-State Addict
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#39610 |
Tri-State Addict
Join Date: Sep 2009
Location: Moscow, PA
Member #14620
My Ride: 08 Civic Mugen SI, 08 S2000 CR iTrader: (0)
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mmmm, pigs in a blanket. yum
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2000 Dodge Durango R/T - Going bye bye soon 2009 Acura TL SH-AWD - Daily pimp mobile 2008 Honda S2000 CR - Fanboy toy To view links or images in signatures your post count must be 10 or greater. You currently have 0 signatures. To view links or images in signatures your post count must be 10 or greater. You currently have 0 signatures. |
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#39612 | |
Tri-State Post Whore
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http://chzgifs.files.wordpress.com/2...g-practice.gif
This is getting me through my day.. EDIT: Link was broked..
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Last edited by trista; 10-28-2011 at 10:01 AM. |
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#39613 |
Tri-State Post Whore
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found one on craigslist and just picked it up at lunch.
9hp 29" craftsman now watch, it won't snow. ![]()
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#39614 | ||
Dealing with stupidity.
Super Moderator
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#39615 | |
TST Ruined My Life!
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I'm very perticular about my seasonal stuff. Drain the carb completely after each use and store with a full tank so water can't accomulate and maybe some stabilizer, ect. I'll probally never have a no start which makes me happy. Oh, what temp and how long did you say to bake the wings at? Also any special prep I need to do? I plan on baking the last of the wings tonight. Last edited by jpalamar; 10-27-2011 at 02:37 PM. |
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#39616 | |
Tri-State Post Whore
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as for the wings (i like my wings crispy which in turn means over cooked a bit): I bake them at like 440 skin side up till they are golden, then flip and lower the heat to 350 or so and continue to bake for 15-20 until that side is golden, then i usually flip back over (skin side up) for a few minutes, just to crispen the skin on the wings again. (it sometimes gets a little soggy sitting in the fat) for prep i just dry rub them with some old bay.
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#39617 | |
TST Ruined My Life!
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Thanks for the wings tip, I'm getting excited to try it. I like my crunchy too. |
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#39618 |
Tri-State Post Whore
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gotcha, i'll give it a try.
yea i've been really happy with the baked wings, I prefer them over grilled unless i plan on doing a sauce then i like grilling them better. gonna grill up a the beef loin either tonight or tomorrow, it's marinating now.
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#39619 |
TST Ruined My Life!
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I'm going to sauce mine, but I think right before they are done I'll put the sauce on and then broil for a few minutes to get the sauce to caramelize nicely while still letting the skin cook.
I've seen grill type grates you can put in cookie sheets to keep the food out of the fat while it cooks. It probally works really good for getting them crunchy... but you probally lose some flavor for not cooking in the fat/juices. Last edited by jpalamar; 10-27-2011 at 03:27 PM. |
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boring, chat, off topic |
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