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Description

The kitchen, the food, the tools, techniques, recipes exchange, pictures of presentation, ingredients. A freewheeling resource. Discuss anything but s*x, politics or religion, with emphasis on food, drink and good living. The purpose of this group is to discuss and exchange knowledge and experience of food and drink. NOT a group just for collectors of recipes. If all you are doing is posting recipes gathered from the internet, this is NOT the group for you. AND....if your idea of good food is something made with canned French Fried Onions and Campbells Cream of Mushroom soup... please don't post those here. Thanks!!
Otherwise, welcome aboard. We aren't haute cuisine, but we ARE excited and interested in good food. Simple or complex.

Bill

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Re: Let's Say Thanks
Well that made me teary eyed but feeling better! Thank You for sharing that Bill!
Posted - Sat Dec 12, 2009 6:30 am
Deborah
tx_or_gr
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iPhone Atlas: Stress relief app
http://reviews.cnet.com/iphone-atlas/ Illegitimi non carborundum. Don't let the bastards grind you down.
Posted - Thu Dec 10, 2009 3:27 pm
Bill Martin
hookoa2002
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Dragon Dictation mostly delivers hands-free typing on iPhone
http://arstechnica.com/apple/2009/12/dragon-dictation-mostly-delivers-hands-free-typing-on-iphone.ars?utm_source=rss&utm_medium=rss&utm_campaign=rss Cogito,
Posted - Tue Dec 8, 2009 10:52 pm
Bill Martin
hookoa2002
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Re: The Food Lab: The Importance of Resting Meat | Serious Eats
That was great! Thank you for sharing! best wishes for stress free holidays and happy memories
Posted - Sat Dec 5, 2009 11:29 am
Deborah
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The Food Lab: The Importance of Resting Meat | Serious Eats
Here's some serious food science, referred from the BBQ list I'm on.
Posted - Fri Dec 4, 2009 6:28 pm
Bill Martin
hookoa2002
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Message History

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
2009 68 7 10 21 13 12 35 45 9 95 32 6
2008 36 42 7 72 62 50 79 18 15 74 10 154
2007 47 32 79 92 75 61 95 191 99 103 55 66
2006 100 233 20 55 13 56 66 51 50 68 170 144
2005 401 958 399 265 144 197 161 81 97 96 130 86
2004 241 1343 1217 331 681 367
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