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braciole brasciole brasciola
fishlessman
Posts: 33,623
went to load the egg and all there was, was briquettes, went stove top :laugh: anyways it was still good, gotta use that metal thing from tome to time anyways 
was still pretty good :blink:
butterflied a couple of flank steaks and loaded them with fresh basil, parsely, pinenuts, stinkycheese, mozz, proscuitto, lemon juice, raisins, oregano etc.
was still pretty good :blink:butterflied a couple of flank steaks and loaded them with fresh basil, parsely, pinenuts, stinkycheese, mozz, proscuitto, lemon juice, raisins, oregano etc.
fukahwee maine
you can lead a fish to water but you can not make him drink it
Comments
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That looks great! love the little tomatoes on the stem
do you toast your pine nuts? i have started doing that, it only takes a sec as they burn quick but you get great flavor out of them -
Great looking meal...that 7th photo is award winning in my book...
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Looks GREAT! Santa must have brought you some artistic pills!
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sometimes i toast them, my gameplan was off when i saw no lump :laugh:fukahwee maineyou can lead a fish to water but you can not make him drink it
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the tomatoes really dress it up and picks up the flavorfukahwee maineyou can lead a fish to water but you can not make him drink it
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tyler on the food network did it last week, i changed most of the recipe as i dont want eggs in my brasciole but those tomatoes were a great ideafukahwee maineyou can lead a fish to water but you can not make him drink it
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Very nice! :P Tim
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fishlessman,
Looks great. That shot with the vine tomatoes in the braise is killer!
SteveSteve
Caledon, ON
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Very Nice
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Beautimous!
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Little Steven wrote:fishlessman,
Looks great. That shot with the vine tomatoes in the braise is killer!
Steve
I agree completely. -
Delish I bet. Why in the world do you have briquettes? :woohoo:
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