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#1 freddievanhalen3

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Posted 14 September 2014 - 08:46 AM

I love making food... So i figured we can have a thread all things culinary 


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#2 freddievanhalen3

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Posted 14 September 2014 - 08:58 AM

10153108_690006667708978_670154195776488crab cake Benedict I made at work


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#3 KINGnoob

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Posted 14 September 2014 - 09:08 AM

Warwest needs to get over here and post his gross seafood boils served on a bed of newspapers. 


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#4 -Richard

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Posted 14 September 2014 - 09:08 AM

Warwest needs to get over here and post his gross seafood boils served on a bed of newspapers. 

lol you jelly of some real cooking son.   WarWest seafood is the bomb


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#5 -Richard

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Posted 14 September 2014 - 09:09 AM

10153108_690006667708978_670154195776488crab cake Benedict I made at work

nice work


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#6 freddievanhalen3

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Posted 14 September 2014 - 09:10 AM

nice work

thank you! 


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#7 freddievanhalen3

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Posted 14 September 2014 - 09:12 AM

202139_189945021048481_4048998_o.jpgsome potato bread rolls I made


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#8 freddievanhalen3

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Posted 14 September 2014 - 09:22 AM

539147_427280387314942_1668389534_n.jpg?crab stack I also did at work


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#9 -Richard

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Posted 14 September 2014 - 09:24 AM

1522566_1410106812600912_152988758146440

 

ham pies


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#10 -Richard

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Posted 14 September 2014 - 09:25 AM

quiches

 

10344189_1411887329089527_10229989403343


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#11 OfWolfandMan

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Posted 14 September 2014 - 09:25 AM

I make a mean meatloaf and I am unbeatable on the grill


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#12 -Richard

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Posted 14 September 2014 - 09:26 AM

this is what a normal loaf i make used to look like :P

 

10489825_1450221061922820_33203197546011


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#13 freddievanhalen3

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Posted 14 September 2014 - 09:26 AM

1522566_1410106812600912_152988758146440

 

ham pies

did you make the dough??


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#14 -Richard

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Posted 14 September 2014 - 09:27 AM

I make a mean meatloaf and I am unbeatable on the grill

i think you'll get some competition from Wesley with the grill :)


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#15 -Richard

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Posted 14 September 2014 - 09:27 AM

did you make the dough??

yes, why wouldnt you lol


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#16 freddievanhalen3

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Posted 14 September 2014 - 09:28 AM

this is what a normal loaf i make used to look like :P

 

10489825_1450221061922820_33203197546011

if you make a few cuts on the top of the loaf you can make it a little more uniform looking.. not that its a big deal


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#17 freddievanhalen3

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Posted 14 September 2014 - 09:29 AM

yes, why wouldnt you lol

of course I was just curious alot of people get lazy with doughs 


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#18 -Richard

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Posted 14 September 2014 - 09:30 AM

of course I was just curious alot of people get lazy with doughs 

dont buy shop stuff like that, although its better than it used to be and if you not a confident cook can help.   homemade wins everytime


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#19 -Richard

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Posted 14 September 2014 - 09:30 AM

if you make a few cuts on the top of the loaf you can make it a little more uniform looking.. not that its a big deal

i like the crunchy top you get ;)


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#20 freddievanhalen3

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Posted 14 September 2014 - 09:32 AM

i like the crunchy top you get ;)

thats real... have you ever sprayed it with a little of water and oil before putting it in the oven?


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#21 -Richard

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Posted 14 September 2014 - 09:33 AM

thats real... have you ever sprayed it with a little of water and oil before putting it in the oven?

yes, always :)


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#22 freddievanhalen3

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Posted 14 September 2014 - 09:34 AM

yes, always :)

Ya I just started doing that a few years back.. have you ever tried brushing heavy cream on bread before baking it?


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#23 freddievanhalen3

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Posted 14 September 2014 - 09:36 AM

10406722_709170515792593_488811900301215My duck confit special I ran the other day at work


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#24 -Richard

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Posted 14 September 2014 - 09:37 AM

Ya I just started doing that a few years back.. have you ever tried brushing heavy cream on bread before baking it?

no, i prefer to try and keep it more healthy :D

 

 

my parents used to work in a bakery so i picked up most of my baking from mum, she taught me everything i know with cooking too.  i just expanded from there


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#25 Sir_Wesley_of_Wells

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Posted 14 September 2014 - 09:38 AM

i think you'll get some competition from Wesley with the grill :)

p4p post^^. I'm from Texas and worked at a BBQ restaurant in high school and college. Come at me bros!!! J/K but seriously, come at me.  :P


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#26 freddievanhalen3

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Posted 14 September 2014 - 09:39 AM

no, i prefer to try and keep it more healthy :D

 

 

my parents used to work in a bakery so i picked up most of my baking from mum, she taught me everything i know with cooking too.  i just expanded from there

I had a feeling.. most people these days can careless about cooking 


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#27 -Richard

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Posted 14 September 2014 - 09:39 AM

p4p post^^. I'm from Texas and worked at a BBQ restaurant in high school and college. Come at me bros!!! J/K but seriously, come at me.  :P

I'll come at you bro, for some prime ribs!!!!!!


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#28 freddievanhalen3

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Posted 14 September 2014 - 09:40 AM

p4p post^^. I'm from Texas and worked at a BBQ restaurant in high school and college. Come at me bros!!! J/K but seriously, come at me.  :P

thats awesome.. have you ever made BBQ pizza?


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#29 OfWolfandMan

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Posted 14 September 2014 - 09:40 AM

i think you'll get some competition from Wesley with the grill :)

 

 

Thats ok...we can do a throwdown

 

 

this was the episode that taught me how to make it

 

MeatloafThrowdown_Intro3%281%29.jpg


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#30 -Richard

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Posted 14 September 2014 - 09:41 AM

I had a feeling.. most people these days can careless about cooking 

its coming back into fashion over here, which is real good.   people having a little less money so discovering that actually cooking your own meals can save money  :o

 

who would have thought lol


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#31 -Richard

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Posted 14 September 2014 - 09:41 AM

Thats ok...we can do a throwdown

 

 

this was the episode that taught me how to make it

 

MeatloafThrowdown_Intro3%281%29.jpg

if you guys throwdown, i'm booking the first flight over!!!!!!!!!!!!!!!


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#32 freddievanhalen3

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Posted 14 September 2014 - 09:43 AM

its coming back into fashion over here, which is real good.   people having a little less money so discovering that actually cooking your own meals can save money  :o

 

who would have thought lol

I find it sad when customers come to my work every day to pay five times more for something they can make themselves 


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#33 Sir_Wesley_of_Wells

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Posted 14 September 2014 - 09:49 AM

thats awesome.. have you ever made BBQ pizza?

Yes sir! At the restaurant, we made homemade bread for Texas toast. One day, I rolled out some of the dough into the shape of a pizza and topped it with our BBQ sauce, thinly sliced smoked sausage, chopped brisket, BBQ chicken, and cheddar cheese (it was the only kind of cheese we had) and put the whole thing on the pit on the hot end close to the fire to crisp up the crust. After that, I had to make it for the staff at least once a week. 


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#34 freddievanhalen3

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Posted 14 September 2014 - 09:51 AM

Yes sir! At the restaurant, we made homemade bread for Texas toast. One day, I rolled out some of the dough into the shape of a pizza and topped it with our BBQ sauce, thinly sliced smoked sausage, chopped brisket, BBQ chicken, and cheddar cheese (it was the only kind of cheese we had) and put the whole thing on the pit on the hot end close to the fire to crisp up the crust. After that, I had to make it for the staff at least once a week. 

OH MY LANTA!!!!! I am so hungry now


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#35 Sir_Wesley_of_Wells

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Posted 14 September 2014 - 09:51 AM

Thats ok...we can do a throwdown

 

 

this was the episode that taught me how to make it

 

MeatloafThrowdown_Intro3%281%29.jpg

I watched that episode lol. I've never made meat loaf, so I'd get KTFO in that category. There is a local deli that makes a p5p meat loaf sandwich and potato salad, so if I want meat loaf I go there.


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#36 KINGnoob

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Posted 14 September 2014 - 09:52 AM

Anyone got a good **** spaghetti bolognese recipe?


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#37 OfWolfandMan

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Posted 14 September 2014 - 09:53 AM

Yes sir! At the restaurant, we made homemade bread for Texas toast. One day, I rolled out some of the dough into the shape of a pizza and topped it with our BBQ sauce, thinly sliced smoked sausage, chopped brisket, BBQ chicken, and cheddar cheese (it was the only kind of cheese we had) and put the whole thing on the pit on the hot end close to the fire to crisp up the crust. After that, I had to make it for the staff at least once a week. 

 

 

from mellow mushroom

 

 

bbq bacon pizza

 

 

P5FuAd5WgMCcTx-640m.jpg


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#38 Sir_Wesley_of_Wells

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Posted 14 September 2014 - 09:57 AM

I mostly make "man food" lol- BBQ, chili, etc. I have a recipe for pinto beans that was passed down to me from my grandmother's husband. It was his father's recipe so ~100 years old. Usually beans are a side dish, but this is a meal. I won't give you all the details, but it involves bacon, sausage, ground beef and lots of garlic and onions. There's a secret ingredient that gets put in toward the end of the 4 hour cooking time that makes it. 


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#39 -Richard

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Posted 14 September 2014 - 09:58 AM

I find it sad when customers come to my work every day to pay five times more for something they can make themselves 

i'm all for going out and enjoying some fine doinig, but their is more satisfaction doing it yourself IMHO


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#40 freddievanhalen3

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Posted 14 September 2014 - 10:00 AM

Anyone got a good **** spaghetti bolognese recipe?

this is my recipe that actually got published in the local paper

 
  1. Cover porcini mushrooms with 1/2 cup water in small microwave-safe bowl; cover bowl with plastic wrap, cut a few steam vents with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms have softened, about 5 minutes. Using fork, lift porcini from liquid and transfer to second small bowl; pour soaking liquid through paper towel-lined mesh strainer. Set porcini and strained liquid aside.
  2. 2
    Bring wine to simmer in 10-inch nonstick skillet over medium heat; reduce heat to low and simmer until wine is reduced to 2 tablespoons, about 20 minutes. Set reduced wine aside.
  3. 3
    Meanwhile, pulse carrot in food processor until broken down into rough 1/4-inch pieces, about 10 one-second pulses. Add onion; pulse until vegetables are broken down to 1/8-inch pieces, about 10 one-second pulses. Transfer vegetables to small bowl. Process softened porcini until well-ground, about 15 seconds, scraping down bowl if necessary. Transfer porcini to bowl with onions and carrots. Process pancetta until pieces are no larger than 1/4 inch, 30 to 35 seconds, scraping down bowl if necessary; transfer to small bowl. Pulse tomatoes with juice until chopped fine, 6 to 8 one-second pulses.
  4. 4
    Heat butter in 12-inch skillet over medium-high heat; when foaming subsides, add pancetta and cook, stirring frequently, until well browned, about 2 minutes. Add carrot, onion, and porcini; cook, stirring frequently, until vegetables are softened but not browned, about 4 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add ground meats, breaking meat into 1-inch pieces with wooden spoon, about 1 minute. Add milk and stir to break meat into 1/2-inch bits; bring to simmer, reduce heat to medium, and continue to simmer, stirring to break up meat into small pieces, until most liquid has evaporated and meat begins to sizzle, 18 to 20 minutes. Stir in tomato paste and cook until combined, about 1 minute. Add tomatoes, reserved porcini soaking liquid, 1/4 teaspoon salt, and pepper; bring to simmer over medium-high heat, then reduce heat to medium and simmer until liquid is reduced and sauce is thickened but still moist, 12 to 15 minutes. Stir in reduced wine and simmer to blend flavors, about 5 minutes.
  5. 5
    Meanwhile, bring 4 quarts water to rolling boil, covered, in stockpot. Add 1-tablespoon salt and pasta, stir to separate, and cook until al dente. Drain, reserving 1/4 cup pasta cooking water, and return pasta to stockpot. Add 2 cups sauce and 2 tablespoons pasta water to pasta; toss well, adding remaining pasta water, if necessary, to help distribute sauce. Divide pasta among individual bowls and top each portion with about 1/4 cup remaining sauce. Serve immediately, passing Parmesan separately.
  6.  
 

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#41 freddievanhalen3

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Posted 14 September 2014 - 10:01 AM

i'm all for going out and enjoying some fine doinig, but their is more satisfaction doing it yourself IMHO

me too but to do it every day and get the same thing every time... thats just silly


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#42 -Richard

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Posted 14 September 2014 - 10:03 AM

I mostly make "man food" lol- BBQ, chili, etc. I have a recipe for pinto beans that was passed down to me from my grandmother's husband. It was his father's recipe so ~100 years old. Usually beans are a side dish, but this is a meal. I won't give you all the details, but it involves bacon, sausage, ground beef and lots of garlic and onions. There's a secret ingredient that gets put in toward the end of the 4 hour cooking time that makes it. 

749437.gif


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#43 -Richard

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Posted 14 September 2014 - 10:04 AM

me too but to do it every day and get the same thing every time... thats just silly

no imagination in their lives in general people like that


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#44 freddievanhalen3

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Posted 14 September 2014 - 10:04 AM

no imagination in their lives in general people like that

ya really.. we should trade some recipes... what do you mainly like to eat?


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#45 -Richard

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Posted 14 September 2014 - 10:07 AM

ya really.. we should trade some recipes... what do you mainly like to eat?

dont have anything in particular.   just eat whatever i fancy, normally just go to the shop and see whats on offer and go from there :D

 

i'm not one for sticking to recipe's, just go with the flow unless its baking

 

i'll have to have a think about some stuff and get back on that, i have a great baked cheesecake recipe somewhere.  havent made that in a while


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#46 -Richard

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Posted 14 September 2014 - 10:12 AM

  • 225g/8oz digestive biscuits

  •  

  • 100g/4oz butter, melted

 

250g tub mascarpone

  •  

  • 600g/1lb 5oz soft cheese

  •  

  • 2 eggs, plus 2 yolks

  •  

  • Zest of three lemons, juice of one

  •  

  • 4 tbsp plain flour

  •  

  • 175g/6oz caster sugar

 

 

1. Heat oven to 180c/fan 160c/gas 4. Line the bottom of a 23cm

springform tin with greaseproof paper. Tip the biscuits and melted
butter into a food processor, then blitz to make fine crumbs. Press
into the tin and chill. 

 

2. Whisk all the other ingredients in a large bowl until completely
combined, pour into the tin, then bake for 35 to 40 minutes until the
cheesecake has a uniform wobble.

 

3. Turn off the oven and leave the cake inside until cool. When it is
completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top, then decorate with raspberries, if you like.

 

 

 

  •  

Edited by -richard, 14 September 2014 - 10:12 AM.

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#47 freddievanhalen3

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Posted 14 September 2014 - 10:14 AM

dont have anything in particular.   just eat whatever i fancy, normally just go to the shop and see whats on offer and go from there :D

 

i'm not one for sticking to recipe's, just go with the flow unless its baking

 

i'll have to have a think about some stuff and get back on that, i have a great baked cheesecake recipe somewhere.  havent made that in a while

Well let me know if you want any recipes... I have about 600 recipes Ive made through out the years


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#48 OfWolfandMan

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Posted 14 September 2014 - 10:14 AM

i'm all for going out and enjoying some fine doinig, but their is more satisfaction doing it yourself IMHO

 

 

I dont trust any steakhouse to make a steak better than me

 

And I'm not even saying they dont know how, I'm just saying I know what I like best.


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#49 -Richard

-Richard
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Posted 14 September 2014 - 10:15 AM

I dont trust any steakhouse to make a steak better than me

 

And I'm not even saying they dont know how, I'm just saying I know what I like best.

true that


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#50 freddievanhalen3

freddievanhalen3

    Adolf Sniffler

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Posted 14 September 2014 - 10:16 AM

I dont trust any steakhouse to make a steak better than me

 

And I'm not even saying they dont know how, I'm just saying I know what I like best.

Of course... no one can make a steak to your likings because they dont exactly know them


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