i made a casserole from what i had lying around: egg noodles, assorted cheeses, tuna, peas, milk, butter, flour, s+p, nutmeg, with ground-up triscuits and melted butter for the topping! turned out pretty good although it gave me indigestion.
6:37pm
ERC193:
I prefer shoving the can down the chickens throat personally..but hey, to each his own.
Roaster is a size of chicken. Usually full grown, a little gamey. it's called a roaster because that's the best way to cook it and enjoy it's flavor. When you called the butcher shop in the day that's how they knew what size to wrap up for you.
I love Culinary history. This sauce sounds amazing... I was a CIA kid, but I don't know this. This is dope.
i liked when he did hhis show with his daughter. she was a smarty pants.
6:59pm
Marie in Chicago:
I'd like to ask about putting a lemon in the chicken and using lemon juice in a chicken marinade...I would be concerned about the ink/art on a beer can seeping into the chicken...
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Tom from Stirling:
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Chris in Kensington Bklyn:
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dale:
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DaveMiß:
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Matty from Brooklyn:
I love Culinary history. This sauce sounds amazing... I was a CIA kid, but I don't know this. This is dope.
ERC193:
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cosmic matrix:
mrp:
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Matty from Brooklyn:
mrp:
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Franco Twinkie:
Matty from Brooklyn:
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PaulRobeson1925:
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dale:
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