barney's Cheap Eatin' Thread

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by barney, Oct 22, 2017.

  1. Nock

    Nock 12 pointer

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    Is it on toast?
     
  2. JR in KY

    JR in KY 12 pointer

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  3. barney

    barney 12 pointer

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    I never tiktok'd because I thought it was fer kids? Fine eatin, JR!
     
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  4. jblack1

    jblack1 12 pointer

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    Don't keep scrollin down, it's a trap...
     
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  5. JR in KY

    JR in KY 12 pointer

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    Last edited: Jan 20, 2021
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  6. Feedman

    Feedman Cyber-Hunter

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    Did you see the lady flash her boobs in the one after the baloney cooking
     
  7. Tankt

    Tankt 10 pointer

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    No shit. Once you get started it's hard to stop
     
  8. bondhu

    bondhu 12 pointer

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    yes I did !
    Whats even better is watching her flash dem boobies wit a fried baloney samach in hand.
     
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  9. bondhu

    bondhu 12 pointer

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    couple homegrown.
     
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  10. CRFmxracer

    CRFmxracer 12 pointer

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    Eyes like a hawk
     
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  11. dirtstalker

    dirtstalker 12 pointer

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    Aint that the truth. Watch a 'few' videos..next thing you know you wasted 3hrs.
     
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  12. barney

    barney 12 pointer

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    Kroger has 80/20 on sale for a buck 99 this week. I filled holes in the freezers with most of what I bought, but I kept one out for a batch of chili sauce.
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    While the sauce was cookin I got shed of a dozen cackleberries from the incessant overflow startin to build up on the counter.
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    Swiss meringue in the same old mixing bowl I watched my grandma make it in over 50 years ago. She called it egg white icin'.
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    With the chili sauce and nanner puddin done, I cut some Kennebec fries.
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    I like warm nanner puddin almost as well as cold nanner puddin.
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  13. You do a great job a separating them eggs man. No wonder you get such a beautiful stiff peaked meringue.
     
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  14. barney

    barney 12 pointer

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    Thanks!
    I've started breaking all of the eggs in a bowl and just dipping the yolks out by hand. I take my egg white and sugar mixture up to about 160-165° before beating, too. It makes a really stable meringue.
     

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