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  1. Mtripp is offline
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    Choked out by Gene Lebell

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    Posted On:
    6/24/2010 4:45am

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     Style: Judo

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    Hell yeah! Hell no!
    Quote Originally Posted by OiScout View Post
    Is there any efficient way to deal with potatoes? I fucking hate peeling them. I've also tried the slice the skin's circumference. Boil that ****, then shock it in ice water and it should be easy to peel. It's quite some work still.

    Also, eggs are the most delicious thing ever.
    You could scrub red skin potatoes and not peal them at all.

    I have found if you actually get a solid peeler, its not a problem. Peal before cooking is always easier. You just have to avoid the dollar store/Wal Mart kind of peeler, and get a professional one...

    Amazon.com: Oxo Good Grips Swivel Peeler: Home & Garden

    I use that one.
    "Out of every hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back." -- Hericletus, circa 500 BC
  2. Lebell is offline
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    Just waiting for the paperboy.

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    Posted On:
    6/24/2010 4:47am

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    ooh! i know a recepy too, and its easy to make:

    i dunno the name but apparantly its eastern/central european, and in switzerland they have a variation of em.
    potatoecookies.

    you dont boil em or anything.
    you rasp the raw potatoe and together with chopped onions (really fine chopped) and bacon you fry em in lots of butter.
    you can also leave bacon out and add cheese for a more rosti kinda cookie.
    really nice sidedish or snack.
  3. Mtripp is offline
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    Choked out by Gene Lebell

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    Posted On:
    6/24/2010 4:48am

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    Quote Originally Posted by Lebell View Post
    i'd like affordable recepes please.
    any idea how much turkey costs over here?
    its sick.
    Actually, with my current financial problems, I do not buy anything that costs more than .99 a pound.

    You have to watch for savings, many times buy in bulk and freeze, but it can be done.
    "Out of every hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back." -- Hericletus, circa 500 BC
  4. Lebell is offline
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    Just waiting for the paperboy.

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    Posted On:
    6/24/2010 4:51am

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    --
    Hell yeah! Hell no!
    Quote Originally Posted by Mtripp View Post
    Actually, with my current financial problems, I do not buy anything that costs more than .99 a pound.

    You have to watch for savings, many times buy in bulk and freeze, but it can be done.
    hehe....my fridge doesnt have a freezing section...
    serious.
  5. LarsCG is offline

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    Posted On:
    6/24/2010 8:18am


     Style: Judo/Roadwork

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    Hell yeah! Hell no!
    Quote Originally Posted by Mtripp View Post
    You could scrub red skin potatoes and not peal them at all.
    Any thin-skinned potatoe is excellent to just scrub and not peal, though I'd recommend organically grown potatoes for this. Less pesticides etc.

    I've often heard that loads (a majority?) of vitamins and valuable nutrients go to waste with pealing potatoes.

    Damn. Hungry again. *robs fridge*
  6. maofas is offline
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    Posted On:
    6/24/2010 8:47am

    Join us... or die
     Style: Kenkojuku Karate, Judo

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    Quote Originally Posted by Lebell View Post
    i'd like affordable recepes please.
    any idea how much turkey costs over here?
    its sick.
    Too bad, in the U.S. it's significantly cheaper than beef and there are less-lean-but-still-learner-than-beef versions that are even less expensive.

    Also, I just emailed MTripp's recipe to my s.o. and her reply was, "Wtf is this? It looks like something a guy would invent in his college dorm. DID SOMEONE ON THAT MARTIAL ARTS BOARD POST THIS?" Lol!
  7. Lebell is offline
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    Just waiting for the paperboy.

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    Posted On:
    6/24/2010 9:48am

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    Quote Originally Posted by maofas View Post
    Too bad, in the U.S. it's significantly cheaper than beef and there are less-lean-but-still-learner-than-beef versions that are even less expensive.

    Also, I just emailed MTripp's recipe to my s.o. and her reply was, "Wtf is this? It looks like something a guy would invent in his college dorm. DID SOMEONE ON THAT MARTIAL ARTS BOARD POST THIS?" Lol!
    i like lamb.
    god how i like lamb.

    expensive,i prob eat it 5 times a year max.
    or saucages:its a malfunction but whereever i go in europe i try to get local saucages.

    btw whats the seafood like in the usa? fresh? xpensive?
  8. Mtripp is offline
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    Choked out by Gene Lebell

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    Posted On:
    6/24/2010 9:50am

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    Quote Originally Posted by Lebell View Post
    i like lamb.
    god how i like lamb.

    expensive,i prob eat it 5 times a year max.
    or saucages:its a malfunction but whereever i go in europe i try to get local saucages.

    btw whats the seafood like in the usa? fresh? xpensive?
    Depends on where you live and the time of the year.
    "Out of every hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back." -- Hericletus, circa 500 BC
  9. Lebell is offline
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    Just waiting for the paperboy.

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    Posted On:
    6/24/2010 9:52am

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    Hell yeah! Hell no!
    same here.
    but as ive seen loads of crazy stuff on tv bout how amdericans treat their food i reckoned they maybe had crazy ways of having seafood all year round, or whatever.

    there's this show by jamie oliver where he travelled across the usa and showed diff eatng cultures.
    cajun kitchen seems awesome, and also creole.
    sorta overlaps by the looks of it.
  10. nightowl is offline
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    Posted On:
    6/24/2010 9:57am


     Style: Koryu Budo, Shooto

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    Hell yeah! Hell no!
    Quote Originally Posted by maofas View Post
    Too bad, in the U.S. it's significantly cheaper than beef and there are less-lean-but-still-learner-than-beef versions that are even less expensive.

    Also, I just emailed MTripp's recipe to my s.o. and her reply was, "Wtf is this? It looks like something a guy would invent in his college dorm. DID SOMEONE ON THAT MARTIAL ARTS BOARD POST THIS?" Lol!
    Hey, some of us still haven't evolved past the mac and cheese stage...I consider MTripp's recipe a new advancement for bachelor-kind in the culinary arts.
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