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Old 12-19-2017, 10:19 AM   #51
CHEF LUIGI
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sorry folks I am prohibited from editing any of the posts in this thread, no pictures or updates.
Perhaps a MOD would be brave enough to explain why ?
Where else is any other poster prohibited from editing their own posts?
no communications from mods, typical !
who else is locked out from their own posts?
mods wont answewr, they have no integrity they hide behind their closed doors.
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Old 12-23-2017, 08:30 PM   #52
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Quote:
Originally Posted by CHEF LUIGI View Post
no communications from mods, typical !
who else is locked out from their own posts?
mods wont answewr, they have no integrity they hide behind their closed doors.
Your not locked out of your posts after a certain period of time everybody not just you can edit older posts there's a reason for that, now just copy your recipe and then make your changes and repost them its pretty simple .

Last edited by Bronx33; 12-23-2017 at 08:46 PM..
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Old 12-30-2017, 11:03 PM   #53
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Quote:
Originally Posted by CHEF LUIGI View Post
no communications from mods, typical !
who else is locked out from their own posts?
mods wont answewr, they have no integrity they hide behind their closed doors.
Dude, get back on your meds. I like you way more when you are on your meds!

No one has locked you out of editing your own posts. I don't think that's even possible. Mods aren't hiding behind anything. What you are talking about isn't a real thing. There's a crazy guy that walks around downtown talking about Jesus coming back in a UFO that looks like an old Chevy Camaro. I don't respond to him, either. And it's not because I'm hiding behind anything, afraid to address his claims. It's just that he's crazier than a ****house rat.
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Old 01-01-2018, 07:03 AM   #54
CHEF LUIGI
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Dude, get back on your meds. I like you way more when you are on your meds!

No one has locked you out of editing your own posts. I don't think that's even possible. Mods aren't hiding behind anything. What you are talking about isn't a real thing. There's a crazy guy that walks around downtown talking about Jesus coming back in a UFO that looks like an old Chevy Camaro. I don't respond to him, either. And it's not because I'm hiding behind anything, afraid to address his claims. It's just that he's crazier than a ****house rat.


No one has locked you out of editing your own posts. I don't think that's even possible.well then you dont know **** because I cant EDIT MY OWN POSTS !
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Old 01-01-2018, 07:04 AM   #55
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HAPPY NEW YEAR EVERYONE!
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Old 01-27-2018, 02:31 PM   #56
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How about a portabella sautéed mushroom recipe?
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Old 01-30-2018, 01:41 PM   #57
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How about a portabella sautéed mushroom recipe?
I'd like a Beeferoni recipe. Or maybe a spaghetti-o's recipe.
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Old 01-31-2018, 08:48 AM   #58
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SUPER BOWL RECIPES OR GTFO.
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Round 1: 5th overall - Quenton Nelson, G - Notre Dame
Round 2: 24th overall - Ronald Jones, RB - USC
Round 3: 74th overall - Jamarco Jones, OT - Ohio State
Round 4: 109th overall - Jeff Holland, OLB/PRS - Auburn
Round 4: 128th overall - JC Jackson, CB - Maryland
Round 5: 161st overall - Tegray Scales, LB - Indiana
Round 5: 163rd overall - Jaleel Scott, WR - New Mexico State
Round 6: 182nd overall - Durham Smythe, TE - Notre Dame
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Old 01-31-2018, 01:07 PM   #59
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SUPER BOWL RECIPES OR GTFO.
please see chili and ribs recipes for super bowl. If you want to know how to prepare a specific dish or ingredient, please ask.
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Old 02-02-2018, 08:18 AM   #60
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please see chili and ribs recipes for super bowl. If you want to know how to prepare a specific dish or ingredient, please ask.
I make awesome chili and ribs. I also make great wings.

I need a fourth something special.

HOW ABOUT MEATBALLS?
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Draft Picks:

Round 1: 5th overall - Quenton Nelson, G - Notre Dame
Round 2: 24th overall - Ronald Jones, RB - USC
Round 3: 74th overall - Jamarco Jones, OT - Ohio State
Round 4: 109th overall - Jeff Holland, OLB/PRS - Auburn
Round 4: 128th overall - JC Jackson, CB - Maryland
Round 5: 161st overall - Tegray Scales, LB - Indiana
Round 5: 163rd overall - Jaleel Scott, WR - New Mexico State
Round 6: 182nd overall - Durham Smythe, TE - Notre Dame
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Old 02-02-2018, 08:52 AM   #61
CHEF LUIGI
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Meatballs:
combine pork sausage with ground turkey and beef or Bison.
Use egg for a binder, many chefs also add some bread crumbs, if you choose to do this I recommend seasoned croutons for the "bread".

ratio, 1 cup of bread crumbs for every 2 pounds of meat.
1 egg for every 2 pounds of meat
(these are bionders that will help keep your meatballs in tact.

make your meat balls a day ahead and let them rest overnight in the fridge.
brown them in skillet or large quantity on oiled sheetpan in oven.
just brown, dont cook completely.
let them simmer a good hour in crock pot or oven safe pot in mixture of your choice, I reccomend BBQ sauce and STOCK of your choice or own making.
50 / 50 mix, sauce and stock.
Meatballs the size of a golf ball or ping pong ball.

If you already have BBQ on the menu , you can go with marinara.
when I dont have enough home made stock I buy an organic veg stock.

Questions?
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Old 02-02-2018, 08:54 AM   #62
CHEF LUIGI
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Originally Posted by Requiem View Post
I make awesome chili and ribs. I also make great wings.

I need a fourth something special.

HOW ABOUT MEATBALLS?
You have alot of Meat offerings going on, how about a veg casserole ?
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Old 02-02-2018, 08:59 AM   #63
CHEF LUIGI
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from the atomic meatball thread:

fwiw,
I reccomend browning all meatballs in oil first, but only just for browning, NOT to complete the cooking
finish the meatballs by cooking them on a sheet pan in the oven.
this way your balls will be thoroughly cooked but not too crusty on the outside.
sauce them after they are cooked, as suggested.

the size of the ball determined how hot and how long.
a 350- 400 degree oven
the bigger the ball the lower the heat and longer the cook time.
example
ping pongball size 400 degrees 20 minutes
softball size
350 degrees 1 hour.
egg or flour is a good binding agent to keep the balls in shape but if you are grinding ingredients with the meat, especially pork, a binder is not required. refrigerating your balls for an hour after you shape them also helps to keep their shape and may elininate the need for a 'binder' like flour eggs or breadcrumbs.
if you choose to use a binder, I recommend crushed , flavored croutons, depending on your recipe.
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