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The Water Cooler
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<blockquote data-quote="dennishoddy" data-source="post: 3076960" data-attributes="member: 5412"><p>Awesome! Try some with Bourbon as well. I got the idea from Ree Drummond's whisky cream sauce.</p><p><a href="http://www.foodnetwork.com/recipes/ree-drummond/whiskey-cream-sauce-recipe-2119079" target="_blank">http://www.foodnetwork.com/recipes/ree-drummond/whiskey-cream-sauce-recipe-2119079</a></p><p>Try it once, and you will be hooked.</p><p>I did some Elk bacon awhile back. I didn't fry a sample piece, and it came out way to salty. </p><p>Anybody trying this needs to remember this critical step. Reference how to reduce the salty taste ^^^^^^^.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3076960, member: 5412"] Awesome! Try some with Bourbon as well. I got the idea from Ree Drummond's whisky cream sauce. [URL]http://www.foodnetwork.com/recipes/ree-drummond/whiskey-cream-sauce-recipe-2119079[/URL] Try it once, and you will be hooked. I did some Elk bacon awhile back. I didn't fry a sample piece, and it came out way to salty. Anybody trying this needs to remember this critical step. Reference how to reduce the salty taste ^^^^^^^. [/QUOTE]
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