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02-09-2008, 12:16 PM
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#1
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Cook
Join Date: Jan 2008
Location: Leicestershire, England
Posts: 51
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Dinner, Saturday 9th Feb 2008
Dinner tonight is sausage and beans...........although not just any sausage and beans, it's a chorizo, cannellini and haricot bean stew.
Made by frying the coin sized slices of chorizo in olive oil so the flavours from the sausage get's into the oil, then onions, celery, red peppers, chilli, garlic, parsely stalks are added and sweated with 2 teaspoons of smoked paprika. I added about teaspoon of dried chilli flakes in addition to the deseeded fresh chillo. When the veg is software add tomato puree and then a jar of passata. Season. Let it simmer a while before adding a tin of cannellini beans and a tin of haricot beans. Let these work there way into the stew, before adding loads of chopped parsley. Oh and about a glass of white wine went in before adding the tomatoes too!
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"It's the sort of drink where you have one, then a second and then you wake up the next day with no clothes on in a different town wondering how you got there" - Anthony Bourdain.
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02-09-2008, 12:28 PM
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#2
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Master Chef
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
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I am making beef goulash, roasted brussel sprouts, salad and warm bread. Chocolate cake for dessert!
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__________________
Grandma's Boys - Isaiah (11)  Cameron (3 )
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02-09-2008, 12:33 PM
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#3
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Tacos!
If I don't make hamburgers before then. I keep looking at that thawed hamburger..... just sitting there... everytime I open the fridge.
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Give us this day our daily bacon.
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02-09-2008, 12:40 PM
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#4
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Executive Chef
Join Date: Jan 2007
Location: San Francisco
Posts: 3,200
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Spicy Adzuki Beans & Kale over quinoa.
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Accentuate the positives, medicate the negatives ~ Amy Sedaris
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02-09-2008, 12:43 PM
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#5
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Executive Chef
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,695
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cousin's in town from out of state and we'll be meeting him for dinner.
don't know where, don't know what, but the company will be outstanding
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...Trials travel best when you're taking the transportation known as prayer...SLRC
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02-09-2008, 12:45 PM
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#6
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Executive Chef
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,695
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Quote:
Originally Posted by Barb L.
I am making beef goulash, roasted brussel sprouts, salad and warm bread. Chocolate cake for dessert!
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or.....................................we'll be flyin off to BarbL's 
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...Trials travel best when you're taking the transportation known as prayer...SLRC
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02-09-2008, 12:57 PM
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#7
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
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james t., that sounds great!!!! you should post a (guesstimated or better) recipe.
tonight is another double, another diner dinner. *sigh*
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
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02-09-2008, 01:35 PM
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#8
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Senior Cook
Join Date: Feb 2008
Location: Ft. Myers, Fl
Posts: 345
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I got some nice fresh Yellow Tail Snapper this morning. Going to cook them whole or fillet them, not sure which yet. Pan fried sure sounds good, though 
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02-09-2008, 01:49 PM
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#9
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Senior Cook
Join Date: Feb 2006
Location: Scotland
Posts: 290
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Spaghetti with chopped chicken meatballs and a red onion, tomato and carrot sauce
Either trifle or mint chocolate mousse for dessert!
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02-09-2008, 01:57 PM
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#10
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Chef Extraordinaire
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
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We are going to make the sushi that we were going to make last night. Paul had to work late so we didn't have the time.
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Love the life you live!
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02-09-2008, 03:20 PM
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#11
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Executive Chef
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,695
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DD gave me two suggestions for dinner tonight.
I think I may have to take her up on her suggestions.
Houstons in downtown LA or CO Trattoria Venice.
Both sound good and fun.
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...Trials travel best when you're taking the transportation known as prayer...SLRC
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02-09-2008, 04:54 PM
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#12
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,921
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Chicken cacciatore, side of pasta, romaine salad. No dessert. Saving room for that for tomorrow.
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"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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02-09-2008, 05:02 PM
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#13
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Executive Chef
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
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I picked up some golden beets and candystripe beets the other day. I'm roasting them now to serve with goat cheese rilettes on a bed of boston lettuce.
I'm following that with a beef shank ragu over home made mafalda pasta.
We have zeppoles (one with cheese and one with creme) for dessert.
Bourbon for cocktail hour and the wine has yet to be determined.
It feels like snow..............
__________________
How can we sleep while our beds are burning???
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02-09-2008, 05:10 PM
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#14
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
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It's Fried Food Night...
Bourbon.... 
Fried Ersters
Fried Catfish.... 
Fried sweet Potatoes 
Uncle Bob's World famous Hushpuppies!! 
Slaw...
Chocolate Ice Cream!! 
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink
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02-09-2008, 05:47 PM
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#15
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Executive Chef
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
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Rib eye steaks for us tonight, sauteed mushrooms and red onions, and probably wild rice and some other veggie along with that. Everyone's dinners sounds delicious!
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02-09-2008, 06:04 PM
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#16
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Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
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made some collards with boar bacon and onions last night, but theres lots left so we'll have them with some cornmeal crusted brook trout and a bottle of Sauvignon Blanc from just below Sancerre in the Loire.... 
and some homemade Oatmeal bread and butter.
For dessert, some blue cheese and pears.
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Wine is the food that completes the meal.
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02-09-2008, 06:31 PM
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#17
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,573
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I'm making Breezy's baked chicken cacciatore with a side of spaghetti, a romaine salad and garlic bread ... I swear I'm not copying you, Katie! We have chocolate chip cookies for dessert. 
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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02-09-2008, 06:47 PM
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#18
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Chef Extraordinaire
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
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bday dinner
my son and his wife are coming for dinner. i have each member of my family over for a special dinner, for their bday.
shrimp scampi
thai noodles with sauce
a salad i made up, spring greens with hard boiled egg, smoked oyster
purple onion and some peeled small tomatos in a jar. found at the market. had one and it takes very good. a little like pickled.on top will put spicy thai
wonton strips.
brussel spouts baby ones. with crumpled bacon. cooked first then into skillet with bacon drippings, bacon and parm. i had em for christmas and she had thirds.
dessert is warm lemon pudding cake.
i am making myself hungry.
babe 
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02-09-2008, 07:02 PM
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#19
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Sous Chef
Join Date: Oct 2007
Location: Houston TX
Posts: 503
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No dinner tonight. Spent the day at a local festival, hoping to wear the effects of the food booths off with all the walking we did.
If I get really hungry later on, it will be peanut butter or cheese and crackers.
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02-09-2008, 07:25 PM
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#20
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Head Chef
Join Date: Feb 2006
Location: Austin TX
Posts: 1,580
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I am making a mustard maple glazed pork tenderloin, roasted red potatoes and roast asparagus with crumbled feta on top. For dessert, I am defrosting a couple of slices of the Cheesecake Factory's triple chocolate cheesecake.
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