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11-16-2008, 01:22 AM
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#51 | | I contribute to threads in the offtopic forum
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does anyone mind email me the recipe?
the link doesn't work for me
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11-16-2008, 03:36 AM
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#52 | | HELP ME PLS!!!
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fyi, cactus dip for yam fries is wrong lol
ratio is wrong, skip the olive oil.
add paprika, add dill weed. skip the roasting (though it would make it tastier) of the garlic, and add horseradish (bicks, extra hot), and hot water. merry xmas.
[edit] and ice-cream [so i don't break nda >.<)
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Last edited by nipples; 11-16-2008 at 03:39 AM.
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11-16-2008, 03:57 PM
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#53 | | Need my Daily Fix of RS
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| Quote:
Originally Posted by nipples  fyi, cactus dip for yam fries is wrong lol
ratio is wrong, skip the olive oil.
add paprika, add dill weed. skip the roasting (though it would make it tastier) of the garlic, and add horseradish (bicks, extra hot), and hot water. merry xmas.
[edit] and ice-cream [so i don't break nda >.<) | yeah. i never worked at cactus...
but you just made my nipples hard w/ the dill weed and paprika. well done!
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11-16-2008, 09:15 PM
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#54 | | I have named my kids VIC and VLS
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my buddy worked at whitespot for like 4 years
all the Triple O comes in cauking gun tubes like Mcdonalds mayo.
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11-17-2008, 09:30 AM
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#55 | | Rs has made me the woman i am today!
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anyone have the sangria recipe from pinkys.. its the one made with a rose..
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11-17-2008, 01:38 PM
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#56 | | Peanut Butter Jelly with a Baseball Bat!
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wow, thanks a lot for uploading that cookbook Trinity !
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peanut butter jelly, peanut butter jelly, peanut butter jelly with a baseball bat! Quote:
Originally Posted by Ulic Qel-Droma this aint mcdonalds, smiles aren't free. | | |
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11-17-2008, 02:17 PM
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#57 | | VLS Barista Brat
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Link still worky?
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11-17-2008, 02:38 PM
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#58 | | Peanut Butter Jelly with a Baseball Bat!
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yeah the link still works, i managed to download the whole thing.
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peanut butter jelly, peanut butter jelly, peanut butter jelly with a baseball bat! Quote:
Originally Posted by Ulic Qel-Droma this aint mcdonalds, smiles aren't free. | | |
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11-17-2008, 02:42 PM
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#59 | | I came, I saw, I conquered.
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Anyone knows how to make KFC gravy? mmm
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11-17-2008, 06:11 PM
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#60 | | I contribute to threads in the offtopic forum
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Thanks for the recipes Trin!
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11-17-2008, 08:37 PM
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#61 | | HELP ME PLS!!!
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Originally Posted by Slifer Anyone knows how to make KFC gravy? mmm | screw the gravy, gimme the recipe for their spice!! lol
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11-17-2008, 09:05 PM
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#62 | | HELP ME PLS!!!
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| Quote:
Originally Posted by Hondaracer my buddy worked at whitespot for like 4 years
all the Triple O comes in cauking gun tubes like Mcdonalds mayo. | kinda like mcdx when i ask them for more tartar sauce...they caulk it into a cup lid lol
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11-17-2008, 09:27 PM
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#63 | | VLS Barista Brat
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Originally Posted by Slifer Anyone knows how to make KFC gravy? mmm | It's in the cookbook... But here ya go.
KFC Gravy
1 tablespoon vegetable oil
5 tablespoons all−purpose flour
1 can Campbell's chicken broth (plus 1 can of water)
1/4 teaspoon salt
1/8 teaspoon MSG or Accent Flavor Enhancer
1/8 teaspoon ground black pepper
First make a roux by combining the oil with 1 1/2 tablespoons of flour
in a medium saucepan over low heat. Heat the mixture for 20−30 minutes,
stirring often, until it is a dark chocolate color.
Remove the roux from the heat, stir in the rest of the flour, abd add the
remaining ingredients to the saucepan; mix well.
Put the saucepan back over the heat, turn it up to medium and bring the
gravy to a boil. Reduce heat and simmer for 15 minutes, or until thick.
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11-18-2008, 03:29 PM
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#64 | | Need my Daily Fix of RS
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ewwwww msg. good thing i stopped eating there :S
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It is our earth, not yours or mine or his. We are meant to live on it, helping each other, not destroying each other. - J. Krishnamurti
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11-18-2008, 11:49 PM
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#65 | | Retired moderator
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What I want is the recipe to White Spot's Honey Mustard Mmmmmm
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12-02-2008, 06:01 PM
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#66 | | My homepage has been set to RS
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| Mussels
Mussels
Finely diced/minced - shallots, parsley, garlic
Heavy Cream
White Wine
Diced/Stripped Pancetta (normal bacon will work if you want..)
Butter
1. Heat up frying pan, throw in butter and pancetta
2. Throw in mussels, shallots, garlic, parsley
3. Cover the mussels half way with white wine, pour a bit of heavy cream in
4. Cover with Lid
5. When you see them all opened its done. ( id guess about 2-3minutes )
(if you notice some that arent open or only open with a small slit, throw them out cause they were died before they went into the pan)
Note - this is a rough recipe, i dont have exact measurements =P
Last edited by MelonBoy; 12-02-2008 at 06:01 PM.
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12-02-2008, 07:20 PM
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#67 | | 2010 RS Top Food Critic Winner
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| Quote:
Originally Posted by MelonBoy Mussels
Mussels
Finely diced/minced - shallots, parsley, garlic
Heavy Cream
White Wine
Diced/Stripped Pancetta (normal bacon will work if you want..)
Butter
1. Heat up frying pan, throw in butter and pancetta
2. Throw in mussels, shallots, garlic, parsley
3. Cover the mussels half way with white wine, pour a bit of heavy cream in
4. Cover with Lid
5. When you see them all opened its done. ( id guess about 2-3minutes )
(if you notice some that arent open or only open with a small slit, throw them out cause they were died before they went into the pan)
Note - this is a rough recipe, i dont have exact measurements =P | poor mussels, they were died before.  | |
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12-02-2008, 07:45 PM
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#68 | | Hacked RS to become a mod
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Originally Posted by Shred_Head ewwwww msg. good thing i stopped eating there :S | Yeah 1/8th of a teaspoon is gonna kill you
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12-02-2008, 07:51 PM
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#69 | | Hacked RS to become a mod
Join Date: Feb 2002 Location: Sunny Hong Kong
Posts: 52,336
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| Quote:
Originally Posted by MelonBoy Mussels
Mussels
Finely diced/minced - shallots, parsley, garlic
Heavy Cream
White Wine
Diced/Stripped Pancetta (normal bacon will work if you want..)
Butter
1. Heat up frying pan, throw in butter and pancetta
2. Throw in mussels, shallots, garlic, parsley
3. Cover the mussels half way with white wine, pour a bit of heavy cream in
4. Cover with Lid
5. When you see them all opened its done. ( id guess about 2-3minutes )
(if you notice some that arent open or only open with a small slit, throw them out cause they were died before they went into the pan)
Note - this is a rough recipe, i dont have exact measurements =P | Where is this 'rough' recipe from?
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12-03-2008, 02:56 AM
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#70 | | My homepage has been set to RS
Join Date: Oct 2005 Location: Vancouver
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^
Chill Winston =p
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12-03-2008, 11:17 AM
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#71 | | Retired moderator
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Originally Posted by K-Dub You have kids....?
white spot cheesecake...mm..only good when it first thaws out. | lol, no i don't =P
Have you noticed White Spot cheesecake isn't as good as it use to be.
Come on people White Spot honey mustard!!!
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12-03-2008, 04:04 PM
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#72 | | My AFC gave me an ABS CEL code of LOL while at WOT!
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pumpkin croquette from guu
or the sauce that comes with it
pleaaase..lol
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12-03-2008, 04:40 PM
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#73 | | In RS I Trust
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| Quote:
Originally Posted by murd0c wow that buzz sauce looks really good!!!
does anyone have the recipe for the parm dip at earls? | Quote:
Originally Posted by Shred_Head i can probably find out for you | can you still get it?
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12-03-2008, 07:07 PM
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#74 | | Hacked RS to become a mod
Join Date: Feb 2002 Location: Sunny Hong Kong
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Originally Posted by MelonBoy ^
Chill Winston =p | Is that a restaurant he works at? Never heard of it
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12-04-2008, 10:15 AM
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#75 | | Rs has made me the woman i am today!
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its in gastown...
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