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  1. #46
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    Aug 2007
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    I'm making the dust for the first time tomorrow. I've been staring at these threads for way too long.

    I don't believe the hype.

  2. #47
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    Quote Originally Posted by Buckwheat View Post
    I'm making the dust for the first time tomorrow. I've been staring at these threads for way too long.

    I don't believe the hype.
    Don't forget to follow the directions.

  3. #48
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    Jun 2006
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    Quote Originally Posted by CUBDOM4life View Post
    Well ****.

    I think the problem is the salt and garlic grains are too big. All I can taste is the cumin, and I'm not a big fan of cumin to begin with.

    Suppose I'll just have to make another batch
    yeah it should be finely ground

  4. #49
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    I would try adjusting things by adding more of others and putting it all in a grinder before making a whole new batch
    X's and O's Breakdown of each of Eli Manning's 27 Interceptions

    http://forums.prosportsdaily.com/sho...-Interceptions

  5. #50
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    I just seasoned some porkchops with it. Excited to see how they turn out.

    Brandin Cooks
    Future Baltimore Raven

  6. #51
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    Dec 2008
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    Whats the best way to go about putting it on Chicken Wings? I make some mean wings, but I want to find a way to incorporate the dust.

    Chicago Bears #23
    Kyle "Cheetah" Fuller

  7. #52
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    probably depends how you make them. if you bake or grill them i would dust them before cooking. if you fry them i would do it after.

  8. #53
    Join Date
    Jan 2007
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    Missouri
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    Quote Originally Posted by Buckwheat View Post
    I'm making the dust for the first time tomorrow. I've been staring at these threads for way too long.

    I don't believe the hype.
    DustWheat?

    Quote Originally Posted by HOWE do i do it View Post
    probably depends how you make them. if you bake or grill them i would dust them before cooking. if you fry them i would do it after.
    Dust fail Howe, come on.

    The key to frying good wings is to not only dust them after, but to also put small slits into the skin on the wing, and rub the dust underneath the best that you can. It's a little easier with the larger pieces to pull the skin back and do, wings are a tiny bit trickier. After rubbing with dust, I also like to slide some freshly minced garlic/cilantro mixture as well. Again, the bigger pieces are easier, but it's orgasmic on wings too.
    All I do is hit. I even hit your mother once. Yep, hit it good.

  9. #54
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    Making this for the first time tonight.
    I'll **** it up somehow.

  10. #55
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    i'm going to try to make some this weekend.. how much does the recipe make and how do you store it/how long does it last?

  11. #56
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    It lasts as long as it takes for you to eat it, so not long.

  12. #57
    Join Date
    Feb 2009
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    Baked some pumpkin seeds tossed in dust and few shakes of sweet onion sugar. Cooling now.

    Quote Originally Posted by PC View Post
    i'm going to try to make some this weekend.. how much does the recipe make and how do you store it/how long does it last?
    The recipe yields around two cups.

    There's a good spice store near my place, so right now I've got an old pepper grinder filled with a whole-spice batch -- made a much smaller batch as an experiment. Findings: Fresh ground dust is a winner.
    Last edited by Yagyu+; 11-02-2012 at 02:44 AM.

  13. #58
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    Buying the ingredients tomorrow... I'm intrigued
    Don't like me?

    Go have a seat with the rest of the putas waiting for me to give a flying fk.

  14. #59
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    Jun 2006
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    my friends from southern illinois visited me this weekend, and appropriately, brought me 17th st goodness. ribs, pulled pork, and sauce. imz in heavenz

  15. #60
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    I can't find kosher salt anywhere
    Don't like me?

    Go have a seat with the rest of the putas waiting for me to give a flying fk.

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