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  #131 (permalink)  
Old April 17, 2013, 09:43 AM
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We are back in 5th!
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  #132 (permalink)  
Old April 17, 2013, 10:00 AM
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I have slots as well.........
Hey! No Pimpin' on HWC!
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  #133 (permalink)  
Old April 17, 2013, 10:04 AM
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Hey! No Pimpin' on HWC!

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  #134 (permalink)  
Old April 17, 2013, 10:06 AM
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Got half a mind to run down to MemX & grab a couple of 650 boosts....................
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  #135 (permalink)  
Old April 17, 2013, 10:37 AM
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Do It! Easy Points.

According to Memory Express's return policy, you can return them after the chimp challenge, too (if you're ethically challenged, that is)
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Old April 17, 2013, 10:56 AM
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Dam my 560ti keeps getting failed after it runs for about 5 mins
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  #137 (permalink)  
Old April 17, 2013, 11:04 AM
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Do It! Easy Points.

According to Memory Express's return policy, you can return them after the chimp challenge, too (if you're ethically challenged, that is)
I would keep them & sell my 560Ti2WIN......
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Old April 17, 2013, 05:38 PM
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Ok, so this year's gripe from the ALMOST Canadian from EVGA - You all NEED to figure out some sort of classification for what legally can and cannot be called poutine, ok? Because the crap I keep finding here in restaurants? Definitely a pale imitation.
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Old April 17, 2013, 05:56 PM
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Ok, so this year's gripe from the ALMOST Canadian from EVGA - You all NEED to figure out some sort of classification for what legally can and cannot be called poutine, ok? Because the crap I keep finding here in restaurants? Definitely a pale imitation.
Fresh Cut Fries that have been blanched.
FRESH Cheese Curds
Chicken Gravy.

In a pinch, you can use 'older' cheese curds, or even gravy that is beef based, but you can never ever use shredded cheese in place of cheese curds.

When I was a kid living in Montreal, we'd often stop at the Saputo Dairy between Montreal and Trois Rivieres (or was it Trois Rivieres and Quebec?). They had a little restaurant there right at the dairy, and we would get Poutine. Since they made cheese right there, they always had a supply of day old cheese curds. That is the region that Poutine originated from. Best. Poutine. Ever.
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Old April 17, 2013, 06:08 PM
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Yeah, you mention 'cheese curds' to most ANYONE in this part of the world (You know, where REAL restaurants DON'T live) and they assume you mean cottage cheese. I'm lucky to be offered a choice between shredded cheeses.

Now the gravy thing - I tend to favor my own make - We've been cooking turkeys like no one's business when we can get them cheap, and I make a MEAN turkey based stock. Somewhere between a nice blonde colored chicken and rich brown beef. Freaking TASTY (the secret? Re-roast the bones before they go into the stock pot, just enough to get some good browning. Trust me, it's wonderful!) and works well either as a straight flour based gravy, or, if you wish, add some sour cream to make a heavenly smooth creamy gravy. Drooling at the thought, right now...

And, since my wife and both kids are lactose intolerant and one kid and the wife can't have gluten, I've been relearning how to cook, pretty much from the ground up. And comfort dishes like this end up being put to the side for once every few months now.

Man, I need to find a good supplier of cheese curds...
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