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...just throw somethin' on it.


Timmah!

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Simple, quick, easy.  Especially after a long day.  I cook my yard bird to an internal temp. of 140F - 155F max, depending on it final destination:  Chicken salad...145F... served hot... 140-145F depending again on what I'm making...

Interestingly, during my readings, I've found Auguste Escoffier appeals best to my sensibility of keeping it simple.  A few ingredients done reasonably well; each clearly enjoyed, not crowded-out in a profusion.

 

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