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Old 05-06-2016, 08:08 PM   #11
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Old 05-06-2016, 08:10 PM   #12
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Nice looking f. Rice. It took me a while to get my recipe to taste right. Next is perfecting lo mein.
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Old 05-06-2016, 08:13 PM   #13
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Interesting, you use hoisin while I use oyster sauce for fried rice.
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Old 05-06-2016, 08:23 PM   #14
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Great looking fried rice there you two! I did some darn good fried rice myself recently without the rice.
Would you share the base recipe you used Med?

I had a Mother's Day lunch today with my older son at Garmen's Irish Pub while the SC was out of town for a dentist appointment, so it's leftover Zuppa Tuscano for supper tonight.
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Old 05-06-2016, 08:42 PM   #15
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Well, that was good I decided to sprinkle the chicken with Penzeys Greek seasoning and pan-roast it in my cast iron skillet. This is less than half of the salad from lunch, with a little cucumber and feta cheese added. It was gigantic! The watermelon was served with lunch, too.
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Old 05-06-2016, 09:25 PM   #16
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medtran, that is a quality looking fried rice. Like Kayelle, I would also like your recipe if you're in the sharing mood.

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Originally Posted by Andy M. View Post
...dinner tonight will be a reprieve of the carne deshebrada tacos with slaw.
Why did it need a reprieve? Was it a bad meal? :


I made a huge salad for us to split. We weren't hungry afterwards, but now we want a "little something". I need to figure out something else from the contents of the fridge.
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Old 05-06-2016, 09:45 PM   #17
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...Why did it need a reprieve? Was it a bad meal? :...
I guess I should have said reprise. It seemed right at the time...
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Old 05-06-2016, 09:51 PM   #18
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I wanted to eat what's left over in the freezer before I go shopping again. So this morning I took out 1 of the 2 pork roasts I still had and threw it in the crock pot with a mix of BBQ sauce and zesty Italian dressing. Added some onions and it should be done by about 8pm tonight. I've also got one large Yukon potato left and I might try a recipe of boiling it in vinegar and then salting it, for a salt-and-vinegar potato.

I think my taste buds tonight are going to be tingling.

The hot weather is approaching again and if I can't get an air conditioner in this room, I think cooking will be on hold until September. I don't know how they did it in the old days but for me, cooking in 93 humid degrees is not going to happen.
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Old 05-06-2016, 11:59 PM   #19
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the The hot weather is approaching again and if I can't get an air conditioner in this room, I think cooking will be on hold until September. I don't know how they did it in the old days but for me, cooking in 93 humid degrees is not going to happen.
A former neighbor told me many years ago that his mother didn't use the oven between Memorial Day and Labor Day. I don't follow that 100% of the time - maybe 90% Stove, microwave, grill and toaster oven for the most part - or just cold dishes.
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Old 05-07-2016, 09:45 AM   #20
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Recipe posted ladies, both the basic and what we did last night.

Andy, one of the comments made was about using oyster sauce in addition, either replacing half of the hoisin or just adding some in. We may give that a whirl next time.
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