Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
1910 Gold Medal Flour cookbook
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Jogeephus" data-source="post: 730899" data-attributes="member: 4362"><p>Thanks. That's interesting. The 1 hour time on boiled cabbage is a lot different than how we cook it. Always wondered what the measure of a speck was too. Now I know. Now all I gotta do is figure out how much a saltspoon is.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 730899, member: 4362"] Thanks. That's interesting. The 1 hour time on boiled cabbage is a lot different than how we cook it. Always wondered what the measure of a speck was too. Now I know. Now all I gotta do is figure out how much a saltspoon is. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
1910 Gold Medal Flour cookbook
Top