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Old 12-03-2013, 06:01 PM   #1
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Dinner Tuesday December 3rd

Seems the daily dinner thread is losing its allure.

I'm marinating some pork tenderloin medallions to be pan fried for dinner. Asparagus and potato will accompany.
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Old 12-03-2013, 06:05 PM   #2
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Taco Tuesday, a nice change from turkey. With the addition of homegrown cherry tomatoes.
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Old 12-03-2013, 06:34 PM   #3
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I made up some extra burgers last night. I'm leaning towards loco moco. It's chilly and I need something with gravy.
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Old 12-03-2013, 07:21 PM   #4
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On an Indian kick. Tonight was dahl, roast chicken, basmati, and onion bahji. First attempt at the bahji. Pretty good, but I have a long way to go...lol
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Old 12-03-2013, 07:27 PM   #5
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Where's Harry? I haven't seen a tagine in ages!

Tonight is beef stirfry. I'm just warming up before I get started. It's bloody freaking freezing out there today.
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Old 12-03-2013, 07:46 PM   #6
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Quote:
Originally Posted by Rocklobster View Post
On an Indian kick. Tonight was dahl, roast chicken, basmati, and onion bahji. First attempt at the bahji. Pretty good, but I have a long way to go...lol
Those look danged tasty. Did you put meat in them?
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Old 12-03-2013, 07:52 PM   #7
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Those look danged tasty. Did you put meat in them?
No meat. They are just sliced red onions, mixed with garlic, fresh chili, ginger, spices, chick pea flower and water. Pack them into clusters and fry them for two or three minutes. So easy. Dip in a yogurt sauce called raita.
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Old 12-03-2013, 07:57 PM   #8
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made some guacamole to eat with tortilla chips....stopped at Trader Joes yesterday and picked up 4 large avocados..this will probably be on the menu again soon.
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Old 12-03-2013, 08:11 PM   #9
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We had leftovers and boiled-today-potatoes. Okay, there were four potato halves that were leftover. And, rødkål is only sort of a leftover. Stirling had the pounded beef with juniper and I had meatloaf, and leftover "pounded beef gravy". Stirling doesn't like this meatloaf, not for flavour, but for texture. I ground some of "that cow" in the FP. It left biggish bits of gristle. Stirling really can't handle gristle. So, I won't be grinding any more of "that cow" (there's only two roasts left). I will use them for the Danish pounded beef and for chicken fried steak. So far, those are the only dishes that came out good using them. They are too lean, too tough, and don't have enough dissolvable connective tissue to be any good in stew. (I've tried.)
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Old 12-03-2013, 08:19 PM   #10
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Quote:
Originally Posted by Andy M. View Post
Seems the daily dinner thread is losing its allure.

I'm marinating some pork tenderloin medallions to be pan fried for dinner. Asparagus and potato will accompany.
I think it's been a bit of a sad day for everyone Andy.

BBQ'd a couple of steaks with baked taters smothered n sour cream and chives.
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