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Old 11-24-2012, 10:38 PM   #41
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looks like a great meal! Yumm!!
It was very good, SB. What makes MN Iron Range Porketta different from Porchetta is that it includes grated fennel bulb and fennel fronds (chopped), fennel seeds, and dill seed plus the regular seasonings. And, like ham, you can take a nap while it cooks!
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Old 11-24-2012, 10:57 PM   #42
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Here's a pic of the Porketta before I plated. I made white rice and green beans as the sides. Didn't take pics after plating--I was hungry!
Looks wonderful CWS
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Old 11-24-2012, 11:16 PM   #43
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A mega-salad with a crusty baguette and goat cheese on the side.
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Old 11-24-2012, 11:21 PM   #44
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Yum Merstar, sounds very tasty
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Old 11-25-2012, 06:17 AM   #45
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Thanks!
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Old 11-25-2012, 08:30 AM   #46
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great looking spread, Pac ... those popper burgers are addicting ...
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Old 11-25-2012, 08:42 AM   #47
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We tried a Paul P. recipe for stuffed pork chops, with extra stuffing as dressing, along with greenbeans and carrots.
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Old 11-25-2012, 09:05 AM   #48
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great looking spread, Pac ... those popper burgers are addicting ...
Thanks. Cream cheese and jalapenos is such a great combination. Like root beer and vanilla ice cream
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Old 11-25-2012, 03:06 PM   #49
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Yes, I know. The best thing about baking a ham is that you can take a nap while it's cooking.


I laughed loud enough that I had to explain to Stirling.
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Old 11-25-2012, 03:42 PM   #50
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We went to the Danish Club's annual Morten's Goose supper. We had it a new-to-us venue, The Atwater Club. It's a very nice place. They were very accommodating about our special menu requests. Two of our members cooked the geese and red cabbage and brought them at 15h00. The chefs reheated them for the supper. They did ask for a liability waiver for the geese and red cabbage to be signed, since they didn't prepare that food.

There was a pear and leek soup. I hadn't expected to like that, but it was really yummy and hardly sweet at all. There was an arugula and spinach salad with a sweet vinaigrette, that I didn't like, but at least some other people did. They made Danish browned potatoes and did a great job of it. I provided the translation of a recipe I found on the internet. There were mixed vegis done some very delicious way (steamed, with butter and herbs?). Dessert was crepes with berries and crème Anglaise, very yummy. We also had some Portuguese Cabernet and some white wine, one bottle of each per table of eight.

I had a great time and we will definitely be using that venue again. The service was excellent.
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