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re: How to prepare Company Ham
Posted by Gris Gris on 12/21 at 2:13 pm
I've done Tom Fitzmorris's Root Beer Glazed Ham many times with whole smoked or baked hams. I like it a lot. I double the sauce. http://nomenu.com/?p=3118 ...

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re: How do you make your rice and gravy?
Posted by Gris Gris on 12/19 at 6:02 pm
I'm like you Darla. I usually dust the meats with flour. Do you have your mom's recipe or method? ...

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re: shellfish stock recipe?
Posted by Gris Gris on 12/19 at 6:00 pm
I make it plain for gumbo. I don't care for some of those flavors in gumbo. ...

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re: How do you make your rice and gravy?
Posted by Gris Gris on 12/19 at 5:37 pm
I don't claim to be an ace gravy maker, but I do fine. I've never used cornstarch in gravy. Flour is always the thickening component and I don't make them really thick. ...

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re: Ideas for soups or Bisque
Posted by Gris Gris on 12/19 at 5:21 pm
[quote]Thanks any you recommend over others? [/quote] The roasted tomato in the link below is excellent.[link=(http://www.tigerdroppings.com/rant/p/45734118/roasted-tomato-basil-soup-recipe-inside/)]Roasted Tomato Soup[/link] You can add cream to that one if you want it creamier. The Tusc...

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re: shellfish stock recipe?
Posted by Gris Gris on 12/19 at 5:06 pm
Really depends on how you will use it. Quite often I make one with straight shrimp shells so I can season it as I wish in the dish I make. ...

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re: Ideas for soups or Bisque
Posted by Gris Gris on 12/19 at 10:15 am
Also, you can roast veggies of your choice in the oven, throw them in a pot with chicken stock and herbs/seasonings of your choice, simmer a bit, puree and add a little cream and you've got a good soup. ...

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re: Restaurant r'evolution?
Posted by Gris Gris on 12/19 at 10:13 am
I really enjoyed my meal there and my review is in this thread. http://www.tigerdroppings.com/rant/p/49558449/peche-casamentos-irenes-revolution-tujagues-and-domenica-reviews/ ...

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re: Ideas for soups or Bisque
Posted by Gris Gris on 12/19 at 10:10 am
Check the recipe book above and here's a soup thread. http://www.tigerdroppings.com/rant/p/46085070/post-your-favorite-soup-recipe/ ...

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re: Commercials That Are Pissing You Off Vol. 225
Posted by Gris Gris on 12/19 at 1:52 am
I don't see a lot of commercials, but I've seen the woman with the Dump Dinners cookbook twice in the last hours. The food is awful looking. ...

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re: The Perfect Prime Rib
Posted by Gris Gris on 12/18 at 7:19 pm
Did you use the same method? ...

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re: The Perfect Prime Rib
Posted by Gris Gris on 12/18 at 5:37 pm
:cheers:...

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re: Doris Metropolitan - Anyone been?
Posted by Gris Gris on 12/18 at 4:23 pm
[quote]It's classified [/quote] :lol: I read it too quickly and was thinking "classic". Interesting, though. ...

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re: Peche - advice needed
Posted by Gris Gris on 12/18 at 2:23 pm
My Mom had the Royal Reds and didn't care for them. She loved the sauce, though. I only tasted the sauce/butter and it was delicious. She wasn't expecting to have to peel them and I think that threw her off. They have more of a lobster texture than a shrimp texture which I like, but they are extre...

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re: Doris Metropolitan - Anyone been?
Posted by Gris Gris on 12/18 at 2:20 pm
Why wouldn't the waiter tell you what it was? Is that sort of a take what you get order? ...

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re: Vincent's Uptown
Posted by Gris Gris on 12/18 at 1:51 pm
[img]http://im1.shutterfly.com/media/47a4cc39b3127cd7230b38df5f7400000010O00AaNWTli0ZM2gPbtxi/cC/f%3D0/ls%3D00403241925420141218194920406.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/?tn=802732900[/img]...

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re: Vincent's Uptown
Posted by Gris Gris on 12/18 at 12:33 pm
I'm going to have to look at that crepe closely next time I have that dish! ...

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re: Vincent's Uptown
Posted by Gris Gris on 12/18 at 11:56 am
[quote]I read online that they actually use housemade crepes. [/quote] That's interesting. They're thin like a crepe, but I don't recall them being crepe like in texture. I missed your version. Did you have pics? ...

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re: How Y'all Are?
Posted by Gris Gris on 12/18 at 11:29 am
We sure do miss ya, Mr Dawg, and a very Merry Christmas to you and yours! :cheers:...

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re: How Y'all Are?
Posted by Gris Gris on 12/18 at 11:08 am
Hello, Mr Dawg! We miss you! How about pics of that new kitchen!! And, some things you've been cooking in it. Leave the okra out of my gumbo, please. You can call my gumbo what you want, but it's gumbo to me with no okra!! :lol: :cheers:...

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