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About Detritus

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Date of Birth
October 24, 1974 (42)
About Detritus
'puters, Biology, Physics, Dream Theater (and other art rock)
Business Intelligence Analyst


Tyranny doesn't have to come at the end of a gun.
It also comes cloaked in compassion.


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Last Activity
May 8th, 2015 09:22 PM
Join Date
January 18th, 2002

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Recent Entries

Leftover Beef Roast

by Detritus on September 23rd, 2007 at 07:38 PM
Do you have some extra tender leftover chuck/round bone/any beef roast you want to serve in a unique and tasty manner? Try this little recipe I made up. It gives that leftover roast a little Hispanic flair. All of these ingredients can and should be adjusted to your own tastes. They are also rough estimates as when I cook I generally cook to taste.


1 and a half or so pounds of leftover beef roast
Half of large white onion
Half of a green

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Updated September 23rd, 2007 at 09:24 PM by Detritus


Paneed Chicken

by Detritus on September 16th, 2007 at 06:41 PM
Paneed Chicken
Ingredients needed:
4 skinned and boned chicken breast halves (5 to 6 ounces each)
4 teaspoons Emeril’s Creole Seasoning
1 cup bread crumbs
2 tablespoons coarsely grated fresh Parmesan cheese
1 teaspoon chopped fresh pasley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh oregano
7 tablespoons olive oil
1/2 teaspoon

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Creamy Roasted Garlic Mashed Potatoes

by Detritus on September 14th, 2007 at 04:16 PM
This is one of the best potato side dishes I have ever made. Goes well with just about anything.

Ingredients needed:
3 heads of garlic, split in half
3 tablespoon olive oil
2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and white pepper

Preheat the oven to 450 degrees F. Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and

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Today's meatloaf

by Detritus on September 13th, 2007 at 07:36 PM
1 1/2 pounds lean ground beef
1 cup soft fine bread crumbs
1 large egg
1/2 cup ketchup (plus more for topping, if desired)
2 teaspoons spicy brown mustard or Creole mustard
1 medium sweet onion, finely chopped
1/2 red bell pepper, finely chopped
1 teaspoon Cajun or Creole seasoning, or similar seasoning blend
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried leaf oregano

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