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Food and Drink Essential to sustain life; near the top of the hierarchy of needs

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Old 09-12-2013, 01:54 PM   #16
Gravdigr
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There's always the "sploosh".
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Old 09-12-2013, 07:38 PM   #17
limegreenc
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try a shot
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Old 09-12-2013, 09:29 PM   #18
xoxoxoBruce
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Try several shots... and fuck the caramel corn.
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Old 09-16-2013, 11:20 AM   #19
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shots of corn, right?
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Old 09-24-2013, 01:31 AM   #20
sandrew834
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This has a higher proportion of corn syrup than most. I think that made it take a few minutes longer to cook up crispy. This was good, but I think ones with less syrup versus brown sugar are more flavorful.
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Old 09-25-2013, 10:08 PM   #21
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Old 10-08-2013, 02:30 AM   #22
JoyMKendrick
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The Recipe is good but few days back I also tried the same recipe with the help of http://allrecipes.com/recipe/classic-caramel-corn/
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Old 10-08-2013, 11:51 PM   #23
orthodoc
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Quote:
Originally Posted by xoxoxoBruce View Post
Try several shots... and fuck the caramel corn.
I'm with Bruce, as long as the shots are single malt.
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Old 10-09-2013, 01:57 PM   #24
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I can't say I agree with using "a dollop" for a liquid measurement. A dollop is what can hold together on a spoon and get plopped off with one good whack. That's what a dollop is.
Missed the innuendo game on this thread. But thought, better late than never.

I even considered making popcorn candy sticks, but soddit.
Mars Celebrations for the Muslim kids, Swizzels & Matlow/ Haribo for the others.
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Old 10-11-2013, 11:50 AM   #25
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I'm with Bruce, as long as the shots are single malt.
What is your favorite single malt?

My favorite is Laphroaig.
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Old 10-18-2013, 08:51 PM   #26
Lola Bunny
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I like the recipe JoyMKen linked, so I decided to make caramel corn for my nephew's class. The first batch, I burnt the whole 4 quart of popcorn. :-( The recipe said to bake for 45 mins but after 30 mins., my popcorn burned. Afterwards, I based the smell and the color of the popcorn to gauge the baking time. Turns out I only need to bake for 20 mins and reduce the temperature to 200 degrees.
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