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Old 26 July 2017, 11:44 AM   #31
GerardoG
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Add garlic first
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Old 26 July 2017, 11:46 AM   #32
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Then capers, olives, a bit of vino (hey, you want this to taste good, right???) and some basil. Let this reduce a bit to concentrate flavors....
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Old 26 July 2017, 11:49 AM   #33
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Put chicken back. Add salt and pepper, as well as tomatoes. Finish cooking....
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Old 26 July 2017, 12:07 PM   #34
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Ready! Chicken Provençal.




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Old 26 July 2017, 12:09 PM   #35
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Bites of....soft chicken with crispy crust. Spiciness of capers and olives, sweetness of tomato and the freshness of basil....bread closeby? Add some sauce on top and you have a guilty pleasure!!!! Enjoy. (A nice chardonnay works wonders)
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Old 26 July 2017, 12:13 PM   #36
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Gerardo? Uhm.... I ran in to an ocean while driving to you.... Do you know which way I should turn now?
Left or right!!!!
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That's dedication my friend
....or home alone
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Old 26 July 2017, 09:58 PM   #37
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Remember to rinse capers and olives in hot water to remove salty flavor from the liquid.
Wow, I'm never too old to LEARN something. Thanks!

Your go-to on the cutting board looks like a 6" Wüsthof. I've got the 6" chef and gave my dad the narrower 6" utility. But have been using the 8" chefs for everything.

Guess its time to revisit the utility of the 6" version. I'd planned on giving it to a nephew because of non-use, but I'm thinking for slicing multiple items, it can more easily keep itself out of the way with its shorter size.

Another kitchen pointer! A valuable post you've made. Saved me $70 in having to replace a knife!

The most suce$$ful blogs are either about food or sex. If engineering goes belly up, you've got a fall-back!
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Old 26 July 2017, 11:50 PM   #38
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Wow, I'm never too old to LEARN something. Thanks!

Your go-to on the cutting board looks like a 6" Wüsthof. I've got the 6" chef and gave my dad the narrower 6" utility. But have been using the 8" chefs for everything.

Guess its time to revisit the utility of the 6" version. I'd planned on giving it to a nephew because of non-use, but I'm thinking for slicing multiple items, it can more easily keep itself out of the way with its shorter size.

Another kitchen pointer! A valuable post you've made. Saved me $70 in having to replace a knife!

The most suce$$ful blogs are either about food or sex. If engineering goes belly up, you've got a fall-back!
We are never too old. Yes, it is a 6" chefs knife. I also have the 8" but find the 6" very easy to handle and perfect for pretty much everything (I feel the 8" can be too long at times). Yet, with knives, just as with watches, it is personal taste. Some like ighter cookware, I like the weight of the Wüsthof.

As far as blogs....well, looks like I have a back up plan!
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Old 27 July 2017, 04:36 AM   #39
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Blurry pics? You're slacking G!!
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Old 27 July 2017, 06:10 AM   #40
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Blurry pics? You're slacking G!!
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Old 27 July 2017, 06:25 AM   #41
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Looks delicious! As always G your threads leave me running for kitchen!
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Old 27 July 2017, 06:47 AM   #42
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Looks delicious! As always G your threads leave me running for kitchen!
...sorry?
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