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Health & Fitness
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Old 07-21-2011, 12:32 PM   #261
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Broccoli sucks lol
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I do not eat broc. Yuck!
really?

What green veggies do you guys like. I like broccoli, asparagus, green beans, etc
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Old 07-21-2011, 12:35 PM   #262
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I actually like broccoli. Steamed with a bit of butter spray, salt and pepper... good stuff
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Old 07-21-2011, 12:52 PM   #263
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Old 07-21-2011, 02:09 PM   #264
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I don't eat greens lol!
Or really any vegetable for that matter. Legumes and corn is about it.
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Old 07-21-2011, 02:16 PM   #265
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I don't eat greens lol!
Or really any vegetable for that matter. Legumes and corn is about it.
Get some greens in you son!
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Old 07-21-2011, 03:12 PM   #266
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Yuck! No Ty lol
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Old 07-22-2011, 08:52 AM   #267
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I made baked sweet potato fried last night. Came out awesome.
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Old 07-22-2011, 11:09 AM   #268
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I made baked sweet potato fried last night. Came out awesome.
So good and so easy to make. Did you put any seasoning on them?
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Old 07-22-2011, 12:26 PM   #269
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Anyone make protein pancakes? :Mmmmmm:
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Old 07-22-2011, 12:37 PM   #270
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So good and so easy to make. Did you put any seasoning on them?
Yeah i brushed them with olive oil and put salt, garlic and a little cinnamon on them.
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Old 07-22-2011, 05:12 PM   #271
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Eating these now. Hard to time perfectly without burning some
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Old 07-22-2011, 07:30 PM   #272
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Pepper and salted chicken with white rice
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Old 07-25-2011, 09:17 PM   #273
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really?

What green veggies do you guys like. I like broccoli, asparagus, green beans, etc
Green beans
Asparagus on the grill
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Old 07-26-2011, 09:47 AM   #274
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made bacon wrapped asparagus again lastnight with the uncured nitrate free bacon glight talks about and I feel like it was more fatty and a little thicker so it didn't wrap as well.

I also made sweet potato fries again and they are tough to master. They either burn a little or come out too soft. I want them crunchy but not burnt
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Old 07-26-2011, 10:51 AM   #275
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made bacon wrapped asparagus again lastnight with the uncured nitrate free bacon glight talks about and I feel like it was more fatty and a little thicker so it didn't wrap as well.

I also made sweet potato fries again and they are tough to master. They either burn a little or come out too soft. I want them crunchy but not burnt
What brand? It should be more fatty in just becasue its nitrate and nitrite free. The stuff I get is usally pretty lean (as far as bacon goes).
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Old 07-26-2011, 11:14 AM   #276
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solly, you need to make sure you are cutting the potatoes the same exact shape/thickness... also maybe bring your oven temp down a little, toss them every 5-10 minutes. An oven doesn't cook very evenly, let me guess, all the potatoes around the edged were burned, right?

To even out oven temps, its a good idea to keep a pizza stone in the oven. It will keep the oven at a more constant temp, rather than most ovens that have a 20ish degree give or take fluctuation during cooking.

Oh and next time you are near a williams sonoma or what not... pick up some hickory smoked salt and put that on there... lol mmmmm you'll love it


EDIT: Try cooking them on a baking rack instead of a cookie sheet, which I am assuming you are using.
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Old 07-26-2011, 12:30 PM   #277
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What brand? It should be more fatty in just becasue its nitrate and nitrite free. The stuff I get is usally pretty lean (as far as bacon goes).
It's natures promise from a super market called stop and shop.

this is the exact one


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Originally Posted by JJR4884 View Post
solly, you need to make sure you are cutting the potatoes the same exact shape/thickness... also maybe bring your oven temp down a little, toss them every 5-10 minutes. An oven doesn't cook very evenly, let me guess, all the potatoes around the edged were burned, right?

To even out oven temps, its a good idea to keep a pizza stone in the oven. It will keep the oven at a more constant temp, rather than most ovens that have a 20ish degree give or take fluctuation during cooking.

Oh and next time you are near a williams sonoma or what not... pick up some hickory smoked salt and put that on there... lol mmmmm you'll love it


EDIT: Try cooking them on a baking rack instead of a cookie sheet, which I am assuming you are using.
They were all the same thickness and I did toss them every 10 minutes or so. I cooked them on 400. I coat them with olive oil but I'm wondering if maybe I use too much and they get soggy.

I'll have to get a baking rack though. I'm in love with these things. I have to get them right. I also peeled them this time which made them burn a lot less. The skins would all seem to burn.

Last edited by DylloS; 07-26-2011 at 12:31 PM.
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Old 07-26-2011, 12:37 PM   #278
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They were all the same thickness and I did toss them every 10 minutes or so. I cooked them on 400. I coat them with olive oil but I'm wondering if maybe I use too much and they get soggy.

I'll have to get a baking rack though. I'm in love with these things. I have to get them right. I also peeled them this time which made them burn a lot less. The skins would all seem to burn.
http://www.foodnetwork.com/recipes/p...ipe/index.html

just try something a little different, that recipe seems fool proof
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Old 07-26-2011, 12:47 PM   #279
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It's natures promise from a super market called stop and shop.

this is the exact one

Those do look thick. The ones I get are usually about 18 slices per 12oz package.
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Old 07-26-2011, 03:25 PM   #280
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Those do look thick. The ones I get are usually about 18 slices per 12oz package.
I'll probably have to shop around.
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