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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

 
 
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Old 04-04-2013, 08:38 PM   #36
TommyBB
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Join Date: Aug 1998
Location: Metairie, LA
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Quote:
Originally Posted by BigO View Post
Not to mention that bringing an already cooked ham up to 160 is going to dry that farger into a cinder. 120 tops, fer crissakes. You're just re-heating an already cooked product, not cooking it through for the first time.

Fitzmorris is a buffoon. No disrespect to you, Tommy.
Hasn't happened to me, funnily enough.
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