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Old 12-13-2012, 08:38 PM   #21
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Quote:
Originally Posted by CraigC View Post
Schweine schnitzel mit spatzle und rotkohl.
Now you are making me want that. Hmmm, maybe tomorrow night. I've never made spätzle, so I'll think about that. Maybe home fries.
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Old 12-13-2012, 08:41 PM   #22
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Sushi tonight.
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Old 12-13-2012, 09:34 PM   #23
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We had haddock fillets (Highliner frozen, breaded, wild-caught filets) with boiled potatoes and a veggie experiment. I took some frozen Kirkland "stir fry mix" vegis, thawed them and added them to some butter browned with almond slices and tiny garlic cloves in their skins. Next time, I will drain the vegis after I thaw them. It was pretty good, but got a little bit overcooked as I was boiling off the water from the vegis. Next time, I will drain the thawed vegis. I made some tartar sauce to go with the fish.
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Old 12-13-2012, 09:51 PM   #24
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I did up the pork loin like a chicken fried steak. My tummy is a happy camper.
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Old 12-13-2012, 10:25 PM   #25
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I did up the pork loin like a chicken fried steak. My tummy is a happy camper.
Looks great, Pac! Hmm. Pork loin chicken fried steak....
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Old 12-14-2012, 07:09 AM   #26
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Lamb chops, yum. What is "winter luxury kurbis"?
Kürbis (curcurbit) is a generic term for the squash, pumpkin, melon, and gourd family.
Winter Luxury Pie, Cucurbita pepo

A beautiful little pie pumpkin with white netting over its orange skin and a long twisting handle. Quite simply the finest pie stock in the land according to Amy Goldman in her book The Compleat Squash. The flesh is smooth, silky and flavourful.

The Winter Luxoury has a thin smooth skin that is easier to peel than the more the varieties that have a more scalloped skin.
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Old 12-14-2012, 07:18 AM   #27
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Originally Posted by taxlady View Post
We had haddock fillets (Highliner frozen, breaded, wild-caught filets) with boiled potatoes and a veggie experiment. I took some frozen Kirkland "stir fry mix" vegis, thawed them and added them to some butter browned with almond slices and tiny garlic cloves in their skins. Next time, I will drain the vegis after I thaw them. It was pretty good, but got a little bit overcooked as I was boiling off the water from the vegis. Next time, I will drain the thawed vegis. I made some tartar sauce to go with the fish.
What's you recipe for tartar sauce?
I make mine from mayonnaise, finely chopped sweet gherkins, capers, finely chopped green onions, thyme, and powdered coriander.
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Old 12-14-2012, 08:35 AM   #28
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Thanks Dawg. I'll have to cook pork like this more often. I can't remember the last time I had breading on pork... aside from the deep fried tenderloin I made last football season when I did the Colts.
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Old 12-14-2012, 12:17 PM   #29
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Quote:
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What's you recipe for tartar sauce?
I make mine from mayonnaise, finely chopped sweet gherkins, capers, finely chopped green onions, thyme, and powdered coriander.
Tartar sauce:
Mayo
Seedy Dijon
Smooth Dijon
Chopped dill pickle or not-sweet pickle relish (very hard to find)
Minced onion
Capers
Teensy bit of lemon juice

I knew I forgot something. I forgot the onion. I didn't have any pickles, so I put extra capers. I have never tried adding thyme or coriander. I'll have to try that some time.

Swap out the mustard for tomato paste or ketchup and you have my Thousand Island recipe.

And thanks for the explanation of "Kürbis". Google was not being my friend.
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Old 12-14-2012, 04:07 PM   #30
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I did up the pork loin like a chicken fried steak. My tummy is a happy camper.
YUM Pac
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