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[#] Tue Nov 04 2014 16:54:57 EST from zooer @ Uncensored

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FOLLOW UP:
Never-ending pasta pass holder eats $1,510 worth of food in 6 weeks

http://www.foxnews.com/leisure/2014/11/04/never-ending-pasta-pass-holder-eats-1510-worth-food-in-6-weeks/

[#] Wed Nov 05 2014 11:23:48 EST from IGnatius T Foobar @ Uncensored

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Followed by glycemic shock, weight gain, and diabetes!

[#] Wed Nov 05 2014 15:04:03 EST from zooer @ Uncensored

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But hey, think of all the money he saved.

[#] Mon Nov 17 2014 13:25:42 EST from IGnatius T Foobar @ Uncensored

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My mother brought forth from her slow cooker a lovely looking pot roast this weekend. I discovered later that it was a recipe called "Three Packet Pot Roast."

Ingredients: beef, water, MSG.

Ugh.

I also learned why Jeffrey Steingarten is such an asshole: he went to Harvard.

[#] Mon Nov 17 2014 13:50:18 EST from wizard of aahz @ Uncensored

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ughh.. I'm actually making a slow cooker italian pot roast this week. Slightly more ingredients.. AS in many more.

[#] Mon Nov 17 2014 14:26:48 EST from triLcat @ Uncensored

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MSG... wow. truth is all it needs is garlic or onion and maybe some rock salt. You don't have to do much to meat to make it amazing.

 



[#] Mon Nov 17 2014 16:25:32 EST from IGnatius T Foobar @ Uncensored

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The "three packets" were two different salad dressings and a brown gravy mix.
I've used the MSG-free brown gravy mix before, but not as a main ingredient.
My biggest problem in the past has been that I always used too much water because I didn't trust that a braise would provide sufficient cooking.

[#] Tue Nov 18 2014 03:09:30 EST from triLcat @ Uncensored

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ah. I prefer lower spice on meat. salt, something with tang (onion/garlic), cracked peppercorns if you want a bit of a kick.

 



[#] Wed Nov 19 2014 00:03:10 EST from ax25 @ Uncensored

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Me too.  Too much on the meat and it makes me think the meat might have been a bit off and should have been jerky instead.



[#] Wed Nov 19 2014 09:11:07 EST from zooer @ Uncensored

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Every once in a while I will marinate a steak just so I remember how bad it is when I do it. Beef needs to be
cooked in a cast iron skillet. Don't want to hear about open flame, it isn't as good as a cast iron skillet.

[#] Wed Nov 19 2014 19:45:16 EST from IGnatius T Foobar @ Uncensored

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Wanted: a recipe for really good "deli style" tuna salad.

What the heck do they put in it that makes it so much better than the tuna salad typically made at home (tuna, mayo, celery)?

My mother in law likes to add pickle relish. I tried that once and it said "Hey IG, Pennsylvania called, and they want their b0rken tuna salad back."

Today I added some chopped green onion because I had it on hand. That moved the ball forward quite a bit but it's not quite there yet.

[#] Thu Nov 20 2014 01:08:07 EST from ax25 @ Uncensored

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Salt.  Most of everything is adding a bit more salt.



[#] Thu Nov 20 2014 01:26:45 EST from vince-q @ Uncensored

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Sweet pickle relish AND a dash of ground basil.
Along with the usual mayo, chopped onion.

When building the actual sandwich, add thinly sliced tomato, and a little bit of lettuce.

Deli Sandwich complete.

Test on Friday.
Next Chapter: How to make a Philly Cheesesteak.

[#] Thu Nov 20 2014 01:44:56 EST from triLcat @ Uncensored

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garlic. the "yucky" granulated stuff.



[#] Thu Nov 20 2014 02:58:59 EST from vince-q @ Uncensored

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2014-11-20 01:44 from triLcat @uncnsrd
garlic. the "yucky" granulated stuff.


Garlic is good. Almost always. The trick is to make it subtle.
Except in a Philly Cheesesteak.

[#] Thu Nov 20 2014 11:20:41 EST from IGnatius T Foobar @ Uncensored

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A bit of searching the interwebz for recipes turns up the following:

* No one agrees on whether "white" or "light" tuna is "more deli style"

* Everyone agrees that the heavier the mayo the better, but this is not a great idea if you want to continue eating tuna salad without having a heart attack

* Pepper is good. Onions are good too, but usually red or green, not white

* A lot of people want to see some acid. Sherry vinegar and lemon juice seem to be the acids most frequently mentioned.

* People who worked at less reputable delis report having added fillers such as cubed bread, panko, or matzoh meal.

[#] Fri Nov 21 2014 04:07:33 EST from the_mgt @ Uncensored

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  • Dolphin ratio must be above 10% to be yummy!


[#] Sun Nov 23 2014 09:59:56 EST from Ladyhawke @ Uncensored

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Iggy,

In addition to the mayo, I use red onion, celery seed, some stone-ground mustard, a dash of lemon juice, and diced hard-boiled egg.  On the bread goes lettuce, tomato, sliced pickles, and red onion.



[#] Fri Dec 05 2014 10:22:07 EST from IGnatius T Foobar @ Uncensored

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Test on Friday.
Next Chapter: How to make a Philly Cheesesteak.

You big tease. You never gave us that lesson you promised :)

[#] Fri Dec 05 2014 14:02:35 EST from vince-q @ Uncensored

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2014-12-05 10:22 from IGnatius T Foobar @uncnsrd
Test on Friday.
Next Chapter: How to make a Philly Cheesesteak.

You big tease. You never gave us that lesson you promised :)



Heh. Remind me on Monday. I'll be back on the Mountain with all work and ham radio stuff under control.

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