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Issy 24.03.2017 01:20
Ãœber die schönen, klugen und heiteren Kommentare freue ich mich auch immer sehr, Tine. Sie sind wohl auch der motivierende Antrieb für dieses und auch andere Blogs.Auch dir ein herzliches Dankeschön fürs Kommentieren. Mit deiner Einschätzung zum Brauchtum hast du sicher Rekec.“Whihnathtsgurce”? – Nein, davon habe ich allerdings noch nie gehört. (Ich werde mich mal online umhören…)Herzliche Grüsse zu dir.

Joeie 24.03.2017 00:46
I had the Chicken Caesar wrap a few years ago & ended up throwing out most if it. It was processed slimy chicken that was totally inedible IMO. The service was lousy too. This is one CS I would have to be totally desperate to eat at. I’d eat at the ABC Commissary before I would ever set foot in this place again. I do1n;82&7#t really see anything on the menu that I find compelling enough to make me want to give this spot another chance.

Fleta 24.03.2017 00:07
I clean my wok by pouring salt into it and scrubbing dry with a paper towel. That loosens the food bits. Then you dump out the salt, rinse and heat dry.For senognias, I scrubbed the wok clean with soap and water, dried it, and then filled the wok with a thick (say, half-inch) layer of salt and heated for 30-45 minutes on the stove. After the wok was blackened, I tossed the salt, let the wok cool, and then coated with oil and heated it to smoking once. Done, and without too much smell.

Earnhardt 24.03.2017 00:03
Hi Mile – You can check in anytime to get credit towards the Fan Club! But we do try to prevent people from gaming the system so you ca21n8#&7;t just check-in 3x in a row either! :)

Candie 23.03.2017 23:58
Hi Tara, If eviyethrng else worked out perfectly then do everything else the same as last time but beat the egg whites for a little less time. Try 4-5 minutes, depends on you mixer power.

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