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yeah, well, never had an issue until I was 47 years old. Did lobster bakes and shrimp all the time before that. That sauce on chicken, Asian dumplings sounds like it will be awesome.
London broil that used to go on sale for $2.99 not that long ago was $12.99 last week. Best deal I found was thick chuck steaks for $5.99....not going to be eating out much with these prices.
Is this the same as Watco butcher block finish? Can I use it if the board was already treated with Howards Butcher Block conditioner? seems a little bit more glossy.
Being from Long Island about 40 minutes away from NYC, I remember it well. Knew a bunch that did not survive and a bunch that did (FDNY). I also remember the eerie quiet of the sky's for a while except for the military copters flying around.
The FedEx guy also told me when they were decommissioning a sorting machine they found a 2 year old overnight envelopes in the belts that contained World series tickets. I wonder how that was handled back in 2011????
I once had a customer overnight (FedEx) $576,000 in checks for a very large print and mail job I was doing. Never showed up and they sent me replacements. About 6 months later the FedEx guy shows up with a beat up envelope and a embarrassed grin on his face. Said it had probably been wrapped...
That school district from NJ had a great response...something to the effect "If that had been an employee of our district they would have caught the ball bare handed before it touched the ground"!
Looks great to me, Dan! I actually like my tuna more done than that, no pink. My wife on the other hand, likes a 1/8 inch of white and the rest red/rare. I have to start my Tuna 10 minutes before hers goes on the griddle.
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