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Lamb / Veal We all want to hear and see how that lamb was done. Tell us the whole story here.


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  #11  
Old 01-27-2010, 10:11 AM
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That there is some great lookin groceries. I'll take some please. I think I'd be scared to dive too deep into my freezer. Nothing in there that would look that good when it was ready to eat.
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  #12  
Old 01-27-2010, 11:28 AM
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Quote:
Originally Posted by Bassman View Post
Well, you made me drool already this morning! I don't think those scallops would have made it back to the table. They have to be tested you know.

That's why there are only 2.


Quote:
Originally Posted by smokin vernon View Post
That looks amazing,great job What kind of wine did you use
Marsala.
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  #13  
Old 01-27-2010, 11:33 AM
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Quote:
Originally Posted by SmokyOkie View Post
That's why there are only 2.




Marsala.
Sorry,I knew it was Marsala,just wondering who made it, hard to find where I live.
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  #14  
Old 01-27-2010, 11:35 AM
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Prolly Paul Masson.

You can use tawny port or sherry if you want. They are pretty close to the same.
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Old 01-27-2010, 02:24 PM
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Quote:
Originally Posted by SmokyOkie View Post
Prolly Paul Masson.

You can use tawny port or sherry if you want. They are pretty close to the same.
Thanks
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  #16  
Old 01-27-2010, 05:13 PM
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Looks great. I have never tried Veal Marsala but chicken marsala in one of my favorite dishes.
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  #17  
Old 01-27-2010, 07:18 PM
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That will do JUuuust fine
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Old 01-27-2010, 09:37 PM
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Quote:
Originally Posted by Vermin99 View Post
Looks great. I have never tried Veal Marsala but chicken marsala in one of my favorite dishes.
No, Veal Marsala is one of your favorites.
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