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geekgirlnosh.com

Geek Girl Nosh

Yes, I'm a geek and I love food. There you have it.

http://www.geekgirlnosh.com/

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Geek Girl Nosh | geekgirlnosh.com Reviews
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Yes, I'm a geek and I love food. There you have it.
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1 recipe
2 foodporn
3 sousvide
4 foodie
5 dessert
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7 coupons
8 reviews
9 scam
10 fraud
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geek girl nosh,archive,view separately,5 months ago,cherylgifs,permalink,share,short url,twitter,facebook,pinterest,google,pop up,caramel poached pears,2 bosc pears,4tbs butter,foodie,foodporn,recipe,dessert,1 year ago,mahogany roasted chicken,glaze,paleo
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Geek Girl Nosh | geekgirlnosh.com Reviews

https://geekgirlnosh.com

Yes, I'm a geek and I love food. There you have it.

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Geek Girl Nosh : Photo

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Geek Girl Nosh • Posts Tagged ‘recipe’

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These are cooked sous vide in their own juice with a little vanilla and sugar. The textures are great together. 4 Tbs brown sugar. 2 tsp vanilla extract. Juice of 1 lemon. 1 Tbs heavy cream. Heat a sous vide water bath to 175 degrees. Peel and core the pears. Squeeze lemon juice over the pears so they don’t brown. Divide the butter, brown sugar and vanilla evenly into two zip close bags. Close the bags and float them in the water bath until the butter melts. Cook 1 ½ hours in the water bath. Raise the ov...

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Geek Girl Nosh • A

http://www.geekgirlnosh.com/post/148412658504/a

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Geek Girl Nosh : Photo

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Geek Girl Nosh • Posts Tagged ‘paleo’

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This is so easy and the low and slow cooking temp results in a juicy and delicious bird. 2 Tbs liquid smoke. 1 Tbs soy sauce. 1 whole chicken, split in half, backbone removed. Dry the chicken with paper towels. Put the chicken skin side up on a plate and brush the skin with ¼ of the glaze. Preheat oven to 200 degrees. Arrange the chicken on a rack over a sheet pan. Brush skin with ¼ of the glaze and place in the oven. Cook 15 minutes and brush the skin with ¼ of the glaze. Remove from the oven. Add the a...

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These are cooked sous vide in their own juice with a little vanilla and sugar. The textures are great together. 4 Tbs brown sugar. 2 tsp vanilla extract. Juice of 1 lemon. 1 Tbs heavy cream. Heat a sous vide water bath to 175 degrees. Peel and core the pears. Squeeze lemon juice over the pears so they don’t brown. Divide the butter, brown sugar and vanilla evenly into two zip close bags. Close the bags and float them in the water bath until the butter melts. Cook 1 ½ hours in the water bath. Raise the ov...

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