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Old 12-20-2018, 11:46 PM   #11
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Google said that kumara is a sweet potato, JJ. Although I bet sweet potatoes make better chips.

Took too long getting out to replenish provisions at Loverly's place, so I didn't have time to make chicken-barley stew as planned. Himself did a Chinese food run while I started prepping the stew ingredients for tomorrow (or Saturday). We shared moo goo gai pan, roasted pork fried rice, and shrimp egg fu yung. Himself and Loverly each had a spring roll, too. I had the almond cookies...:
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Old 12-21-2018, 12:46 AM   #12
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Thatís what bread is for, Andy!
We have kumara or sweet potato in orange yellow and reddish. These are the reddish ones, processed by a company here. They are really nice. I believe they originated from South America, or Hawaii. I think you guys have an equivalent?

Russ
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Old 12-21-2018, 08:35 AM   #13
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Saturday Comfort on a Thursday !


Chopped Sirloin, Garlic Mash, Mushroom gravy, Stewed Zucchini, and a Salad w/ Egg...


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Old 12-21-2018, 11:50 AM   #14
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Baked Greek shrimp with braised green beans and homemade bread.
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Old 12-21-2018, 12:04 PM   #15
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Baked Greek shrimp with braised green beans and homemade bread.
Attachment 32654Attachment 32655

You got me at Greek Shrimp GG. It looks outstanding. Gotta recipe please?
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Old 12-21-2018, 12:06 PM   #16
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You got me at Greek Shrimp GG. It looks outstanding. Gotta recipe please?
+1 please!
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Old 12-21-2018, 12:58 PM   #17
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You got me at Greek Shrimp GG. It looks outstanding. Gotta recipe please?
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+1 please!
Sure! Here it is: https://cooking.nytimes.com/recipes/...atoes-and-feta

I used a can of diced tomatoes instead of fresh and crushed them with a potato masher. I also used Penzeys Sandwich Sprinkle instead of just salt (it's like an Italian seasoning with salt). We love this dish.
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Old 12-21-2018, 01:43 PM   #18
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Sure! Here it is: https://cooking.nytimes.com/recipes/...atoes-and-feta

I used a can of diced tomatoes instead of fresh and crushed them with a potato masher. I also used Penze I used a can of diced tomatoes instead of fresh and crushed them with a potato masher. I also used Penzeys Sandwich Sprinkle instead of just salt (it's like an Italian seasoning with salt). We love this dish.



Thanks GG. Although I really enjoy Penzeys Sandwich Sprinkle for lots of things, I'll be using the Cavender's Greek seasoning that I use for my Greek Thighs.

I'm not a fan of Feta, and I find that Mexican Cotija is a perfect substitute.

Can wait to make this.
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Old 12-21-2018, 01:56 PM   #19
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Sure! Here it is: https://cooking.nytimes.com/recipes/...atoes-and-feta

I used a can of diced tomatoes instead of fresh and crushed them with a potato masher. I also used Penzeys Sandwich Sprinkle instead of just salt (it's like an Italian seasoning with salt). We love this dish.
Thanks GG. Alas, my subscription to NYT Cooking has expired, and I’m not in a position to renew, currently.

I’ll figure out a workaround!
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Old 12-21-2018, 02:14 PM   #20
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Thanks GG. Alas, my subscription to NYT Cooking has expired, and Iím not in a position to renew, currently.

Iíll figure out a workaround!

Check your PM Joel.
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