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Old 12-10-2014, 06:12 PM   #661 (permalink)
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Sounds great but you should stuff some lemon wedges and thyme sprigs inside the bird too.
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Old 12-10-2014, 06:14 PM   #662 (permalink)
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Sounds great but you should stuff some lemon wedges and thyme sprigs inside the bird too.
I may do this, not arsed about the trimmings and veg and the like. Also:

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Old 12-10-2014, 07:11 PM   #663 (permalink)
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Sure, no pictures though. Here's a vindaloo I did I while back.

Chicken with ginger, mustard seed, cumin, garem Marsala, sea salt, ground pepper, and crushed red pepper flakes.

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Old 12-10-2014, 07:20 PM   #664 (permalink)
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Do you do all the cooking? How did you learn? Unlike most people I know you actually seem to enjoy a large variety of food.
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Old 12-10-2014, 07:50 PM   #665 (permalink)
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Do you do all the cooking? How did you learn? Unlike most people I know you actually seem to enjoy a large variety of food.
Yup. Self taught. Definitely a passion of mine.
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Old 12-13-2014, 12:40 PM   #666 (permalink)
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Gonna try this one today or tomorrow.

Braised Chicken Breasts in Tasty Mirepoix Ragout Recipe - Allrecipes.com
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Old 12-14-2014, 05:25 PM   #667 (permalink)
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Damn!

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Old 12-14-2014, 05:57 PM   #668 (permalink)
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Top notch pal as usual.

Really enjoy your posts and pics.

Looks delicious and I obviously would eat.
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Old 12-19-2014, 10:20 PM   #669 (permalink)
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Love this guy's channel. Seriously, great stuff. I made these tonight but with cinnamon whiskey (no rum) and it's pretty awesome.
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Old 12-20-2014, 11:14 AM   #670 (permalink)
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This one is always a hit. Pork Ragu.

Sear the pork.


Then the pancetta.


Now the veggies.


Everyone in the pool.


5 hours later - time to cook the pasta.
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