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Old January 27, 2018   #121
Worth1
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Originally Posted by Cole_Robbie View Post
Anytime you handle any raw meat or eggs, treat everything they touch as if it just came out of the toilet.

That seems a little excessive, at least about the eggs. Raw eggs don't worry me that much. I've been eating cookie dough since I was a kid. From what I understand, bad germs would come from the outside of the egg. If it's not cracked or dirty on the outside, then a raw egg is a lot cleaner than a toilet.

I didn't read that far, that is a little over the top.
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Old February 19, 2018   #122
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Gochujang Paste, where have you been all my life?!
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Old February 20, 2018   #123
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Gochujang Paste, where have you been all my life?!
Sounds like something I would like, I will have to keep and eye out for it.
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Old 2 Weeks Ago   #124
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You have spent all that time making a roux to make a wonderful flavorful gravy.
Way more than you can eat in one sitting.
What to do.
What I do is set it aside for later like the next day.
Not what, it is stiff as gravy will become after setting up.
Add water and stir as you may it is still lumpy.
What to do?
What I do is get the stainless stick blender ( Boat motor) out and smooth it up in a snap.
I dont use this thing even close to every day even though I cook almost every day.
But when I do use it the thing is one of the most handy gadgets you can have in the kitchen.
What would take forever with a whisk happens in a flash.
I have yet to see any professional multi cuisine kitchen without one.

Worth
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Old 1 Week Ago   #125
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If you like weird tasting beers and like the taste of strawberries I cant recommend the Shiner strawberry blonde enough.
It really does have a crisp summery strawberry taste and smell.
Something that would pair well with a nice cool summer salad, fresh light tasting tacos, fijitas or tostadas.

Worth
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Old 1 Week Ago   #126
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Worth, have you tried any of the sour beers they’re making in Austin/around? They’re definitely different and can take some getting used to but they’re very refreshing and a nice change of pace.


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Old 1 Week Ago   #127
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Worth, have you tried any of the sour beers they’re making in Austin/around? They’re definitely different and can take some getting used to but they’re very refreshing and a nice change of pace.


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Not yet I dont even know if I would like sour beer.

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Old 1 Week Ago   #128
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Originally Posted by Worth1 View Post
Not yet I dont even know if I would like sour beer.

Worth


It’s made by wild fermentation. They leave the wort in an open vat and allow natural bacteria and yeast to ferment the beer. Similar to “sour” dough bread.


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Old 1 Week Ago   #129
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Quote:
Originally Posted by TexasTomat0 View Post
It’s made by wild fermentation. They leave the wort in an open vat and allow natural bacteria and yeast to ferment the beer. Similar to dough bread.


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What is up with these mysterious things in your posts or is it my computer?

"" “sour”""

worth
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Old 1 Week Ago   #130
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I almost asked the same thing, Worth. Makes you stop in the middle of reading a sentance.
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Old 1 Week Ago   #131
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Quote:
Originally Posted by TexasTomat0 View Post
It’s made by wild fermentation. They leave the wort in an open vat and allow natural bacteria and yeast to ferment the beer. Similar to “sour” dough bread.


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TexasTomat0 - on your iPhone, go to Settings, General, Keyboard, then make sure the Smart Punctuation is turned off. If it's on, things like quotation marks and apostrophes are displayed as code.
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Old 1 Week Ago   #132
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Originally Posted by Father'sDaughter View Post
TexasTomat0 - on your iPhone, go to Settings, General, Keyboard, then make sure the Smart Punctuation is turned off. If it's on, things like quotation marks and apostrophes are displayed as code.
Just did it, hopefully it works. It drove me crazy every time I posted, I had no clue what was going on.
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