thefoodhunter blogspot.com

The Food Hunter

Sunday, January 16, 2011. Our January 2011 Challenge comes from Jenni of. Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman. 5 cups dried Tarbais beans or white beans such as Great Northern or Cannelini I totally forgot to soak my beans so I used about 8 cups of canned ones. 1 onion, cut into 4 pieces.

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My Little World

Tuesday, December 9, 2008. My No 1 Hero! The glory to dogs. Btw, jiejie recommend everyone to watch Bolt. Now, i have a new name. Tainted Milk for pets? Sunday, October 12, 2008.

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The Food Hunter

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Sunday, January 16, 2011. Our January 2011 Challenge comes from Jenni of. Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman. 5 cups dried Tarbais beans or white beans such as Great Northern or Cannelini I totally forgot to soak my beans so I used about 8 cups of canned ones. 1 onion, cut into 4 pieces.

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This web page thefoodhunter.blogspot.com states the following, "Sunday, January 16, 2011." We saw that the webpage said " Our January 2011 Challenge comes from Jenni of." It also said " Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman. 5 cups dried Tarbais beans or white beans such as Great Northern or Cannelini I totally forgot to soak my beans so I used about 8 cups of canned ones. 1 onion, cut into 4 pieces."

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