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Today I COOKED.
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<blockquote data-quote="Mackka" data-source="post: 573748" data-attributes="member: 2446"><p>Thanks Doc I knew you would come through with the knowledge. I knew it was outside, although Masterchef used it inside, but 30 foot ceilings. I was mainly concerned that heat beads were saturated with a propellant and thus transfer that to the meat.</p><p>Thanks again</p><p>Stay Safe</p><p>Mackka</p><p>PS</p><p>You are very lucky to have that butcher.</p></blockquote><p></p>
[QUOTE="Mackka, post: 573748, member: 2446"] Thanks Doc I knew you would come through with the knowledge. I knew it was outside, although Masterchef used it inside, but 30 foot ceilings. I was mainly concerned that heat beads were saturated with a propellant and thus transfer that to the meat. Thanks again Stay Safe Mackka PS You are very lucky to have that butcher. [/QUOTE]
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Today I COOKED.
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