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Author: Subject: Who Added the Chicken Dijon?

Zen Peach





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  posted on 2/7/2007 at 05:33 PM
Just came to this recipe as I was proofing the book and there is no name as the contributor. Anyone want to fess up?

 

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Zen Peach



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  posted on 2/7/2007 at 05:35 PM
Did the recipe contain Cheez Whiz? (in which case I may be able to guess who contributer was...)i

 

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Extreme Peach



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  posted on 2/7/2007 at 05:36 PM
Twasn't I.

 

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World Class Peach



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  posted on 2/7/2007 at 05:40 PM
quote:
Just came to this recipe as I was proofing the book and there is no name as the contributor. Anyone want to fess up?


if it called for it to be cooked medium rare, it was me...

 

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Zen Peach



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  posted on 2/7/2007 at 05:52 PM
EWWWWWWW half cooked chicken???? (gag)

 

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Zen Peach



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  posted on 2/7/2007 at 05:54 PM
quote:
Did the recipe contain Cheez Whiz? (in which case I may be able to guess who contributer was...)i


Who?!?!?!? Tell us!

 

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World Class Peach



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  posted on 2/7/2007 at 05:55 PM
quote:
EWWWWWWW half cooked chicken???? (gag)


well, there's not a big demand for my summer barbeques...

can't wait to see your book...!!!

 

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Zen Peach



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  posted on 2/7/2007 at 06:59 PM
quote:
quote:
EWWWWWWW half cooked chicken???? (gag)


well, there's not a big demand for my summer barbeques...

can't wait to see your book...!!!


I have a chicken tip for grilling out.....I precook my chicken for about 45 minutes in a 400 degree oven so by the time I put it on the grill, it's already done and is ready for the grill flavor. This also speeds up the outside cooking time to a fraction it would normally take!

I baste it with a barbeque sauce, cover it, bake it, drain the liquids when it comes out of the oven and baste it again. You can do this anywhere from 2 to 4 hours before you actually grill the meat and it's okay! When you take it off the grill, it just falls off the bone. :-)

 

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Universal Peach



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  posted on 2/7/2007 at 07:05 PM
quote:
Did the recipe contain Cheez Whiz? (in which case I may be able to guess who contributer was...)i


LOLLLLLLLLLLLLLL!!!

 

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Universal Peach



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  posted on 2/7/2007 at 07:06 PM
quote:
quote:
quote:
EWWWWWWW half cooked chicken???? (gag)


well, there's not a big demand for my summer barbeques...

can't wait to see your book...!!!


I have a chicken tip for grilling out.....I precook my chicken for about 45 minutes in a 400 degree oven so by the time I put it on the grill, it's already done and is ready for the grill flavor. This also speeds up the outside cooking time to a fraction it would normally take!

I baste it with a barbeque sauce, cover it, bake it, drain the liquids when it comes out of the oven and baste it again. You can do this anywhere from 2 to 4 hours before you actually grill the meat and it's okay! When you take it off the grill, it just falls off the bone. :-)


Great tip!! thanks Ann.

 

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Extreme Peach



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  posted on 2/7/2007 at 07:40 PM
We should have had a kitchen tips page in the cookbook.

Here's a couple:

If you're like me(and lots of other people) and have trouble getting plastic wrap out of the box without it crimpling,keep the box in the freezer.Perfect cuts every time.Once it's in the freezerthough,it has to stay there.

Not a problem for me,but if you have trouble separating eggs,use a funnel.The yolk will stay in the funnel and the white will run out.

 

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Zen Peach



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  posted on 2/7/2007 at 07:51 PM
quote:
quote:
Did the recipe contain Cheez Whiz? (in which case I may be able to guess who contributer was...)i


LOLLLLLLLLLLLLLL!!!


Cheez Whiz is a beautiful thing....especially when spread on someone....errr...I mean crackers. Yeah...that's what I meant.

 

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True Peach



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  posted on 2/7/2007 at 08:02 PM
quote:
quote:
quote:
Did the recipe contain Cheez Whiz? (in which case I may be able to guess who contributer was...)i


LOLLLLLLLLLLLLLL!!!


Cheez Whiz is a beautiful thing....especially when spread on someone....errr...I mean crackers. Yeah...that's what I meant.

you can spread cheez whiz on somebody's crackers

 

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Zen Peach



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  posted on 2/7/2007 at 08:03 PM
quote:
quote:
quote:
quote:
Did the recipe contain Cheez Whiz? (in which case I may be able to guess who contributer was...)i


LOLLLLLLLLLLLLLL!!!


Cheez Whiz is a beautiful thing....especially when spread on someone....errr...I mean crackers. Yeah...that's what I meant.

you can spread cheez whiz on somebody's crackers


Shhhhhhh.....don't give away the secrets!! hehehehe

 

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Zen Peach



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  posted on 2/7/2007 at 08:05 PM

 

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Zen Peach



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  posted on 2/7/2007 at 08:08 PM
I don't know if that blonde you're always talking about appreciates being called a cracker! ;-)

As for cooking tips....I also wish there was a way to include them in the book, but this particular program doesn't have any place to add them. A custom book would be the way to go. Anyone want to take on that project?

 

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Zen Peach



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  posted on 2/7/2007 at 08:27 PM
quote:
I don't know if that blonde you're always talking about appreciates being called a cracker! ;-)


Renee did it!!!!

 

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True Peach



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  posted on 2/7/2007 at 09:01 PM
quote:
quote:
I don't know if that blonde you're always talking about appreciates being called a cracker! ;-)


Renee did it!!!!

did not too

 

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Zen Peach



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  posted on 2/7/2007 at 09:42 PM
quote:
quote:
quote:
I don't know if that blonde you're always talking about appreciates being called a cracker! ;-)


Renee did it!!!!

did not too


Did not so.....

 

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Zen Peach



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  posted on 2/7/2007 at 11:00 PM
Okay people.....I know someone entered the recipe!!!! Fess up!

 

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Universal Peach



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  posted on 2/7/2007 at 11:26 PM
Don't make Ann get ugly.....

 

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Universal Peach



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  posted on 2/8/2007 at 10:07 AM
OK, if we have to hunt you down there will be penalties.....

 

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Zen Peach



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  posted on 2/8/2007 at 10:10 AM
Ve have Vays!

 

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Zen Peach



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  posted on 2/8/2007 at 10:17 AM
well i was chicken cordon bleu.........just fyi. its entirelly possible it was a really big typo......

lmao



quote:
Not a problem for me,but if you have trouble separating eggs,use a funnel.The yolk will stay in the funnel and the white will run out.


OMG, i cannot belive i have never thought of this! holy cow! i make lemon meriangue all the damn time and either use an egg yolk separator (which i lost) or do it by hand, which doesnt always work.

 

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