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Index » Radio Paradise/General » General Discussion » What did you have for dinner? Page: 1, 2, 3 ... 797, 798, 799  Next
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JrzyTmata
You say tomato, I say "Hi Charlie!"
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Posted: Jul 3, 2015 - 5:31pm

100 Ft. Diet.
eggplant, peppers, zucchini, onion and garlic stirfry with chicken teriaki over rice.


DaveInVA
Single, unwanted, unloved eccentric, crusty ol' fart with cats
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Location: In a hovel in effluent Damnville, VA
Gender: Male


Posted: Jun 19, 2015 - 5:53pm



Furry Chicken over Brown Lice with made from scratch Curry Paste and if course, BEER!
BlueHeronDruid

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Posted: Jun 11, 2015 - 9:58pm

The last of the bacon-wrapped jalapeno poppers and half a calzone. Because we're health nuts.
n4ku
Evil like Sunday morning
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Posted: Jun 11, 2015 - 8:20pm

 Steely_D wrote:

You using one of them fancy sous vide things, or a thermometer and some modulated hot water bath?
I'm sold on the method of cooking - but dunno if a sous vide machine will end up in my appliance garage with my ice cream maker, only coming out on special occasions and so not worth the investment.

 
I probably would never have bought this stuff for myself, but for Christmas, Alison gave me a Food Saver vacuum sealer, and for my birthday, she bought an Anova. This might be the best possible way to cook meat. Steaks, duck breasts, fish, lamb chops. I have been told you will never have a better soft cooked egg. I wouldn't know, since I hate eggs, but we get a dozen farm eggs delivered to the house every week, and Alison enjoys them. The circulator can cook, what I have heard called a 7 minute egg, or a 62 degree egg, better than any other method. We've yet to try it at home, but she's had them at local eateries, and says they are perfect.

So far we've cooked thick lamb chops, chicken thighs, radishes, the duck, and we have some bison short ribs in the freezer, we plan to cook with it.
Steely_D
I could hold out here all night.
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Location: Biscayne Bay, where the Cuban gentlemen sleep all day


Posted: Jun 11, 2015 - 7:12pm

 n4ku wrote:


Duck breast cooked sous-vide at 135ºF for 2 hours or so. Then seared in a skillet to make the skin crispy. Served with curried cauliflower.

 
You using one of them fancy sous vide things, or a thermometer and some modulated hot water bath?
I'm sold on the method of cooking - but dunno if a sous vide machine will end up in my appliance garage with my ice cream maker, only coming out on special occasions and so not worth the investment.
n4ku
Evil like Sunday morning
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Posted: Jun 11, 2015 - 4:44pm

Duck boob

Duck breast cooked sous-vide at 135ºF for 2 hours or so. Then seared in a skillet to make the skin crispy. Served with curried cauliflower.
Antigone

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Location: A house, in a Virginian Valley
Gender: Female
Zodiac: Aquarius
Chinese Yr: Rat


Posted: Jun 10, 2015 - 6:23pm

 ScottN wrote:
Mushrooms, shallots, vidalia onions, garlic, slowly cooked in a veg broth, wine, olive oil & tamari until very, very soft.  Spread over brown rice done al dente. Very simple. Very good.

 
{#Hungry}
ScottN
"Thought for today" has been postponed until tomorrow.
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Location: An inch above the K/T boundary. But smth near fracking still has appeal.
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Posted: Jun 10, 2015 - 5:23pm

Mushrooms, shallots, vidalia onions, garlic, slowly cooked in a veg broth, wine, olive oil & tamari until very, very soft.  Spread over brown rice done al dente. Very simple. Very good.
Manbird
Offal Makes Me Strong! Strong! Strong! Weak! Strong! Strong! Strong! Strong! Strong! Strong!
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Location: Santa Rosa, CA
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Zodiac: Virgo


Posted: Jun 10, 2015 - 4:47pm

Alls i got left is a burrito in the freezer: Red's Steak and Cheese.
Not bad for frozen and theys only 2 bucks.
We dint get no food stamps this month. I filled the form out wrong. 


DaveInVA
Single, unwanted, unloved eccentric, crusty ol' fart with cats
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Location: In a hovel in effluent Damnville, VA
Gender: Male


Posted: Jun 10, 2015 - 4:43pm

So far just a glass of Merlot.
haresfur
I get around
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Location: The Golden Triangle Australia
Gender: Male


Posted: Jun 10, 2015 - 4:42pm

Sous vide pork tenderloin with black currant and wine reduction.

Got a new SV circulator and the pork was done perfectly at 60 C for one hour then seared in screaming hot rice bran oil.
Antigone

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Location: A house, in a Virginian Valley
Gender: Female
Zodiac: Aquarius
Chinese Yr: Rat


Posted: May 25, 2015 - 3:35pm

Grilled chicken and homegrown asparagus, and wine!
kurtster
a still tongue makes a happy life
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Gender: Male
Zodiac: Libra
Chinese Yr: Dragon


Posted: May 24, 2015 - 10:52pm

 bokey wrote:

Remember,geezus.I still have nightmares from Googling Taylor's pork roll a few years ago.I wake up in the night screaming "bring me vegetables".

Well,that only happened once.I've forsworn veggies for cream of potato soup,ice cream and the ever present pizza.

 If you don't challenge your heart,it can't remain strong.I say this as a really crappy songwriter and a frozen food connoisseur.

 
You really must come visit.  The plant is only about 15 minutes from where I live.  The outlet store is pretty cool.  I drive by it several times a week.  The entire building with the logos on it is a freezer.

 


bokey
Bokey
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Location: No place for the weary kind
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Posted: May 24, 2015 - 7:19pm

 BlueHeronDruid wrote:

druid labs special, dude. I cook, remember?

 
Remember,geezus.I still have nightmares from Googling Taylor's pork roll a few years ago.I wake up in the night screaming "bring me vegetables".

Well,that only happened once.I've forsworn veggies for cream of potato soup,ice cream and the ever present pizza.

 If you don't challenge your heart,it can't remain strong.I say this as a really crappy songwriter and a frozen food connoisseur.
Coaxial
SHINE ON
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Location: 543 miles west of Paradis,1491 miles east of Paradise
Gender: Male
Zodiac: Capricorn
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Posted: May 24, 2015 - 7:12pm

 miamizsun wrote:
massive salad

scrimps two ways

coconut fried with scotch bonnet pineapple

jerked with garlic and butter

washed down with some tasty Aruba red
 
That's illegal here in Texas...I read somewhere on the internet.{#Redface}
BlueHeronDruid

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Posted: May 24, 2015 - 7:04pm

 bokey wrote:

Stouffers or Marie Callnenders?

 
druid labs special, dude. I cook, remember?
bokey
Bokey
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Location: No place for the weary kind
Gender: Male


Posted: May 24, 2015 - 6:55pm

 JrzyTmata wrote:

the eggplant parm is very good too

 
OK,I'll give it a shot.

Since we're exchanging recipes,you should try kashi mayan harvest bake. It's hard to find but one box will feed millions for weeks if supplemented with pasta or beans and rice.Or both,and if you've got a semi rotten banana ,it's the perfect complement to this exquisite entree.

 Great summer emergency food with a little grilled chicken and salad when it's in the 90's and you don't want to really cook.
DaveInVA
Single, unwanted, unloved eccentric, crusty ol' fart with cats
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Location: In a hovel in effluent Damnville, VA
Gender: Male


Posted: May 24, 2015 - 6:45pm

Spaghetti and meaty balls and Raspberry Sherburp and strawberries for dessert. And Beer. And 2 more days worth left...
JrzyTmata
You say tomato, I say "Hi Charlie!"
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Posted: May 24, 2015 - 6:45pm

 bokey wrote:

The stuffed shells are awesome if you add a little cottage cheese and some mushrooms or something.I thaw them and nuke 'em with tomato juice to keep them from drying out.

 
the eggplant parm is very good too
bokey
Bokey
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Location: No place for the weary kind
Gender: Male


Posted: May 24, 2015 - 6:42pm

 JrzyTmata wrote:

Celentano's

 
The stuffed shells are awesome if you add a little cottage cheese and some mushrooms or something.I thaw them and nuke 'em with tomato juice to keep them from drying out.
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