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Not to derail, I don't need the softening aspect but what whole house systems are out there for general sediment, chlorine/chloromine and metal removing are out there.
I was wondering about that...just glad it did not get sold to the vertical scope company. I would just like to know who does own it now...I have my suspicions and am not complaining about it.
I have been laying down smoke on ribs for a couple hours, then vac pack and into the freezer. When we want them I set up the sous vide and cook to desired temp (fall of the bone in this house). Remove, sauce and into the broiler for a few.
yeah, shellfish here...no fried foods in any restaurant anymore, learned that lesson a couple years ago....don't trust the wait staff on this. It is amazing that every restaurant I go to, says they fry their own tortilla chips??? They usually look like they came from a bag to me...lol
I have made BLT's 4 times since this initial post. Unfortunately our tomato plants are still in the flowering stage. I also have been spreading horsey sauce on them as well as adding avocado to them...sounds good to you Chris @gmc2003 ...lol
I really was trying to not put in a claim but heating system is 10-15K, hot tub is 9-12K, emergency electrical work $2K, meat and who knows what else. I just switched to Amica 4 months ago.
yep, just counted and weighed everything nearly 70lbs, chicken, beef, gyro meat 7 racks of pork and beef ribs, 13 lbs of London broil and more. Going to add this to the list going to insurance....I will probably be dropped again.
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