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Old 08-09-2019, 09:19 PM   #11
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Join Date: Mar 2010
Location: south central coast/California
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Originally Posted by Kayelle View Post
What's cooking at your house?

I'm making this fish recipe tonight, and serving it with rice pilaf. Looking forward to eating the same meal together.

There's a quick and easy recipe I'll do again, even after his mouth is healed.
I used 1/4 cup of white wine instead of the veg. broth, and doubled the amount of fresh spinach. His mushroom pilaf didn't have the sliced almonds. Pretty, delicious, and simple. Just doesn't get better than that.
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Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

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Old 08-09-2019, 10:45 PM   #12
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Originally Posted by msmofet View Post
Chili Dogs

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I had hot dogs, too. Grilled, with sauerkraut and mustard. No pictures -- use your imagination.


“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
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Old 08-09-2019, 11:59 PM   #13
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I had leftovers, since I made so much yesterday (and had a couple visitors, as well).

The only thing I cooked today, though I didn't eat any, and still have to finish them, were some chiles - charred and peeled, to make rajas. Ended up too late to finish, so I just stuck them in the fridge for tomorrow.

The Mosquetero Ancho had poblanos with thicker flesh than the Big Jim numex, and usually the poblanos are thinner. I'll see if it catches up, as far as production; if so, I might grow that from now on for poblanos.
Charring poblanos. by pepperhead212, on Flickr

Charring Big Jim numex by pepperhead212, on Flickr

About 1 1/2c flesh from 10 chiles. by pepperhead212, on Flickr
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Old 08-10-2019, 04:44 AM   #14
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Fried Won tons in a Szechuan Sauce with Scallion Tops over White Rice...

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Never order the fish on Mondays !

- Anthony Bourdain
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Old 08-10-2019, 07:35 AM   #15
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Originally Posted by GotGarlic View Post
DH will be making grilled brats with sauerkraut simmered in beer, homemade grainy mustard and thyme from the garden. Green beans will be part of the meal somehow.
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~ Anthony Bourdain, Parts Unknown, 2018
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