May 2010


The front shoulder will produce about three to five pounds of meat. It is frozen at the moment. Any hints so I don’t waste the meat?

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let me try to explain. i used to buy ground beef in the roll. we moved and the store i use now has meat in a package and the way it’s ground up makes me think of worms. i cooked some of it sunday and no matter how i tried to break it up it still broke into gross looking segments. is there a method to cooking meat that is ground up that way, so that it looks normal?
oh good lord. should have known i wouldnt get serious answers.
thanks tara

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Butter both sides of a tortilla shell and plop in a pan for long enough to make it "flexible" so it doesn’t crack. Take it out lay it flat on a plate and sprinkle some garlic powder on it then FRESH baby spinach salad leaves on top kinda centered in the.. well… center.. and sprinkle some shredded crab meat and take a garlic pepper grinder and grind some on top, then add some sea salt from a grinder. Sound ok? I left room for your own personal edits! So tell me if it sounds perfect or if you’ld change anything..
OH and a GLASS bottle coca-cola. (The kind you gotta have a bottle opener to get into… The GOOD kind.)

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I think they are called firecracker the ones in the hot red sauce.

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pls help! can i use my Cuisinart Mini-Prep Plus Processor
to grind a meat?

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