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Issy 24.03.2017 01:20
Ãœber die schÃ¶nen, klugen und heiteren Kommentare freue ich mich auch immer sehr, Tine. Sie sind wohl auch der motivierende Antrieb fÃ¼r dieses und auch andere Blogs.Auch dir ein herzliches DankeschÃ¶n fÃ¼rs Kommentieren. Mit deiner EinschÃ¤tzung zum Brauchtum hast du sicher Rekec.“Whihnathtsgurce”? – Nein, davon habe ich allerdings noch nie gehÃ¶rt. (Ich werde mich mal online umhÃ¶ren…)Herzliche GrÃ¼sse 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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