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Old 10-05-2011, 09:02 PM   #31
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Tonight, I'll be trying my first attempt at "Southwestern Sushi"...
Try them I did!

Something about the corn tortilla flavor didn't go well with the cream cheese. They kinda clashed. It was kind of strange tasting.

It was edible, but just barely. I won't be doing it that way again.

The flour tortilla is probably the only way this can be done.
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Old 10-05-2011, 09:49 PM   #32
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Nice comfort meal, MSM. I'm a lush for anything including mashed potatoes and gravy.

I ate nothing tonight. All those ribs from earlier held my appetite over just fine.
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Old 10-05-2011, 09:57 PM   #33
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Bottom round roast beef, burgundy pan gravy (I used the new Knorr’s Home-style condensed beef stock in the little tub, not to bad), mashed potatoes (sour cream, butter & chives) and frozen spinach. (I also had a salad on the side in a bowl but didn’t take a pic of it).
That makes me Attachment 12156
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Old 10-05-2011, 11:52 PM   #34
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i have store bought ribs. called a snacker size, just right for just me. lloyd's is the brand i think. one half left over baked potato and maybe an ear of fresh corn. popcorn later.

the ribs were just wonderful and just enough. i recommend them highly. i did the corn in the micro with husks still on. great, silks came right off and corn done to perfection. try it, you will like it, i am sure. i only did one ear. three minutes.
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Old 10-06-2011, 04:43 AM   #35
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Tonight we're having the classic Italian-American spaghetti and meatballs (and sausages) dinner. It's the last of the frozen sauce with meats from the last time I cooked it. I make a 12-quart pot of the sauce with meats and freeze it in meal portions. I get 12 servings (six meals) out of a batch.
Is 12 quarts the size of the pot or the amount of sauce produced? I like to make and freeze sauce but my wife likes to use a relatively shallow pot to speed up thickening by keeping a high ratio of the surface area to the depth of the sauce in the pot.
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Old 10-06-2011, 06:05 AM   #36
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Is 12 quarts the size of the pot or the amount of sauce produced? I like to make and freeze sauce but my wife likes to use a relatively shallow pot to speed up thickening by keeping a high ratio of the surface area to the depth of the sauce in the pot.
So do I. I like using a saute pan because it's easier to cook the meat and veggies without sweating. I prefer not to cook in batches.
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Old 10-06-2011, 03:20 PM   #37
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Nice comfort meal, MSM. I'm a lush for anything including mashed potatoes and gravy.

I ate nothing tonight. All those ribs from earlier held my appetite over just fine.
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That makes me Attachment 12156
Thank you both. There is just enough roast and gravy left to make hash or soup for tonights dinner.
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