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  • kemingMatters
    Reply to [ Logo Critique ] Period or not at the end of the tagline?
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    I also vote keep it BUT I think you should consider bumping it down a few point sizes to soften it's intensity a bit.

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  • That's funny. I'd never call that a spinach salad. I'd call it bacon and shrimp salad. I guess because I would never order a spinach salad at a restaurant and expect to get that dish.
    It is more fun to talk with someone who doesn't use long, difficult words but rather short, easy words like "What about lunch?" – Winnie the Pooh

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    • Around here, spinach salad is common, and it contains much of the same ingredients (though the shrimp is an addition).

      I can't eat raw spinach. Makes my mouth feel funny.
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      • Originally posted by Virgo Nightingale View Post
        Around here, spinach salad is common, and it contains much of the same ingredients (though the shrimp is an addition).

        I can't eat raw spinach. Makes my mouth feel funny.
        Okies, I get it. It's a title, not a contents...

        I know what you mean about spinach. I find that it makes my mouth feel all grippy. But baby spinach doesn't do that. Just the grown up spinach.
        It is more fun to talk with someone who doesn't use long, difficult words but rather short, easy words like "What about lunch?" – Winnie the Pooh

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        • That photo for the Spinach Salad looks really good too.
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          • A-brisket, a basket...

            Here's the recipe for the awesome brisket we had yesterday for our pot luck. She sliced it about 1/2 inch thick, and served on small buns.

            Beef Brisket

            4 Cans of Beef Consomme’ (Beef Broth)
            1 Large Bottle of Soy Sauce
            1 Clove Garlic Peeled and Chopped
            (You can use the jar garlic already minced 1 Tablespoon)
            1 Tablespoon of Vinegar
            1 Full Brisket 5 to 10 lbs
            (If you are doing a ˝ brisket cut ingredients in half)

            Mix all liquids and place brisket fat side up in cooker.
            It works best to marinate over night, but you do not have to.
            Depending on weight the cooking hours will vary. Test doneness with a fork. Also basting helps keep the juices flowing through the brisket.
            In a conventional oven place in covered dish and bake at 300 degrees for 3 to 5 hours, longer if needed.
            In crock pot on high all day approximately 8 hours.
            In a roaster (covered) cook at 300 degrees for 3 to 5 hours or longer depending on weight of brisket.

            Freezes well and is great with BBQ sauce. Reserve some of the liquid in a bowl to add when serving.
            This post is brought to you by the letter E and the number 9. Those are the buttons I push to get a Twix out of the candy machine.
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            • what about on a smoker??

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              • Seems like a lot of Soy but I guess also a lot of broth. hmmm, that does sound good though.
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                • I guess you could put it in a roasting pan on the smoker...I really don't know and she looked at me like I was nuts when I asked her!

                  BJMR, it wasn't salty-tasting at all. I guess the vinegar cuts the sodium down. I'd be using low-sodium soy anyway. (stupid arteries!)
                  This post is brought to you by the letter E and the number 9. Those are the buttons I push to get a Twix out of the candy machine.
                  "I put my heart and my soul into my work, and have lost my mind in the process."

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                  • hahaha i think this would probably do better in the oven anyways

                    "There's something about turning the pages of a book or magazine and the felling of rubbing your hands across the words."

                    This is my pen tool. There are many like it, but this one is MINE. My pen tool is my best friend. It is my life. I must master it as I must master my life. My pen tool without me is useless. Without my pen tool, I am useless.

                    there is no grey area when it comes to 1 color logos.

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                    • Actually I think it would do best in the slow cooker, since you're basically braising it. (this is making me hungry and it's 3 hours till lunch. Closing browser now!)
                      This post is brought to you by the letter E and the number 9. Those are the buttons I push to get a Twix out of the candy machine.
                      "I put my heart and my soul into my work, and have lost my mind in the process."

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                      • ahhh what a slow morning. gotta eat something now.
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                        • Drip Beef, from Pioneer Woman

                          http://thepioneerwoman.com/cooking/2...-beef-two-ways

                          This post is brought to you by the letter E and the number 9. Those are the buttons I push to get a Twix out of the candy machine.
                          "I put my heart and my soul into my work, and have lost my mind in the process."

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                          • Meat Cupcakes

                            This post is brought to you by the letter E and the number 9. Those are the buttons I push to get a Twix out of the candy machine.
                            "I put my heart and my soul into my work, and have lost my mind in the process."

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                            • Defo doing meat cupcakes tomorrow, they look awesome and so easy to do -

                              "May your hats fly as high as your dreams"Michael Scott

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                              • Garricks--you're supposed to eat them cold? Wonder if they couldn't be reheated in at 325? Cold meatloaf I might be able to convince myself is ok, but cold smashed 'taters? Don't think so...
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