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Guy Fieri The blond spikey one shares a Big Bite.

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Old 02-24-2008, 06:56 PM   #41 (permalink)
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What is the actual recipe, have we posted it here?
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Old 02-24-2008, 07:29 PM   #42 (permalink)
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I don't think it has been posted.

It's on FN's recipe site entitled, "Bomb Bakers."
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Old 02-24-2008, 09:18 PM   #43 (permalink)
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Quote:
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What is the actual recipe, have we posted it here?
I can upload a PDF but I thought it was not right to copy the recipe here.
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Old 02-24-2008, 09:42 PM   #44 (permalink)
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If you link to it and give credit to the source you can.
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Old 02-25-2008, 05:35 AM   #45 (permalink)
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Originally Posted by Callisto in NC View Post
Oh, that's just wrong on so many levels.

bluejeanz - you don't have to brine for 8 hours, you can only go for an hour and it will still make a difference. The trick I do when I don't have a ton of time is use hot water and change it a couple of times. If you keep it hot (unlike when you brine meat) it will speed the process a bit.

Thanks for that tip. When/if I ever get around to making them, I'll see if that works.



Am I the only one here who thinks the skin of a baked potato is the best part? Whoever 'thunk up' stuffed potato skins is a god!!! And I love horseradish.....horseradish sauce on prime rib....mmmmmm, the ultimate!
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Old 02-25-2008, 11:33 AM   #46 (permalink)
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I love potato skins, just not with all the salt.

I enjoy coasting it on prime rib roast before roasting. Horseradish alone is too strong for me. The sour cream and horseradish was not good to me.
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Old 02-25-2008, 12:11 PM   #47 (permalink)
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I just adjusted the horseradish part down and it was great. I'm becoming a fan of things I never thought I would like.
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Old 02-26-2008, 12:12 PM   #48 (permalink)
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Hey I love the skins. Crispy with butter...
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