Queebvent Day 5 - Isaac, Nuclear Blaze, Outer Wilds
Hi, I’m McQueeb, your indie roguelike playing dad. I have five snakes, a dog and MzQueeb is my better half. Yes, the beard is real! Australian living in Richmond, VA. He/Him. Unwind, hang out and chat with friends or simply lurk for a while if that's your thing! I love roguelikes of all kinds, soulslikes, dungeon crawlers and RPGs.
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Watch: TODAY All Day - July 11
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HSN | Holiday Cooking featuring Char-Broil 12.05.2016 - 03 PM
Experience a new way to smoke, roast and grill.
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How to make dreamy imitation crab, crab cakes
Craving some hearty crab cakes but no time to source good quality lump crab meat, or it's simply not in season. Here's a quick and easy alternative using imitation crab meat that is off the chain! You will experience the same great texture and meatiness with the same great distinct crab cake taste you would find in some of the best crab cakes anywhere. Best of all it's really easy and inexpensive to do, requires no eggs which is perfect for the true pescatarian.
Recipe
15 saltine crackers with salt, this is why the dish will not require any additional salt added to it. Place them in the food processor and keep it chunky. In order to form the cakes to hold together you should give the crackers time to absorb the sauce however, if you're in a hurry you can add 1/4 cup of flour to the mixture it will act like glue a binder that will hold the crab cakes together.
2 packages of your favorite imitation crab meat in the food processor keep it chunky. If using real lump crab no food processor required
1/8 Worcestershire sauce in the food processor
1/4 yellow mustard in the food processor
1/4 mayo in the food processor
1/2 tsp garlic powder in the food processor
1/2 tsp old bay or paprika in the food processor
1 fist full off fresh parsly in the food processor
1/4 cup butter or olive oil
Watch celebrity interviews, entertaining tips and TODAY Show exclusives | TODAY All Day - March 21
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Historic Cookbooks of the Georgetown County Digital Library
Julie Warren, curator of the Georgetown County Digital Library, talks about the oft-overlooked community cookbook, a treasure trove of local names, historic recipes, and clues to the food sources that were prevalent in an area.
Part of the symposium From Blue Hills to Green Sea: Representing South Carolina Foodways, sponsored by SC Humanities.
Music:
Still Pickin by Kevin MacLeod
Link:
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