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10-26-2018, 08:17 PM
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#1
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,461
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Friday the 26th Dinner- 10/26/18
I made a batch if Steve's Hungarian goulash soup tonight with a couple of French bread rolls along side.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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10-26-2018, 08:52 PM
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#2
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Executive Chef
Join Date: Jan 2017
Location: Dallas
Posts: 4,013
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Up to my eyeballs in crap to do. I wanted to grill today, since it didn't rain. It's dark now, but still may grill something. Not sure what.
I have never had real Hungarian Goulash. Seems "goulash" has a very broad meaning depending on where you make it. I'm pretty sure my MIL's Oklahoma version was nowhere close to the real thing.
CD
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I don't feel frightened by not knowing things, by being lost in a mysterious universe without any purpose, which is the way it really is as far as I can tell -- Richard Feynman
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10-26-2018, 08:54 PM
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#3
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Executive Chef
Join Date: Mar 2008
Posts: 3,467
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Left over meat loaf for the guys. Cheese cake from the homemade cream cheese. Melted some strawberry jam over some blackberries and strawberries we collected from the backyard.
Glazed carrots from the white/orange/purple carrots from the garden. Mushroom and onion sauce to eat over potatoes or green beans or with corn. The refrigerator is full if anyone is hungry. Help yourself.
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10-26-2018, 09:10 PM
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#4
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 12,423
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Andy, I think that recipe of Steve's is a real keeper, and I also have plans to do it soon. Yumm...
I'm doing a standing roast chicken in the oven, and the sides are mushroom gravy noodles from last night's pork chop dinner, along with SC's glorified salads.
Never again will I roast another whole chicken on her back.
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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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10-26-2018, 09:32 PM
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#5
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Master Chef
Join Date: Jun 2012
Location: California
Posts: 8,668
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I had leftover Egg Foo Young. Was going to make it night before last, but didn't get around to it until yesterday afternoon. The leftovers warmed up nicely. Love this stuff!
*file photo - too hungry to take a new pic 
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Grandchildren fill the space in your heart you never knew was empty.
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10-26-2018, 09:50 PM
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#6
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 21,584
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Too tired to make something original today, so I made orange chicken from Lidl. Added Sriracha and sugar snap peas and served it over basmati rice. 
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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10-26-2018, 11:06 PM
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#7
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Executive Chef
Join Date: Jan 2017
Location: Dallas
Posts: 4,013
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Sunny and warm today... dark and pleasant tonight. So, I fired up the gasser, and grilled a half-pound Nolan Ryan prime burger (on sale at Kroger) seasoned with salt, pepper and granulated garlic. Served it on an "everything bagel," with two slices of white American cheese, sliced onions, sliced dill pickles. Spicy dill on the side. No green salad. No dessert.
CD
__________________
I don't feel frightened by not knowing things, by being lost in a mysterious universe without any purpose, which is the way it really is as far as I can tell -- Richard Feynman
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10-26-2018, 11:13 PM
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#8
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Executive Chef
Join Date: Jan 2017
Location: Dallas
Posts: 4,013
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Honestly, if you have not tried a bagel burger, you need to, especially if you like a really juicy burger... but don't like having the bun turn to wet mush in your hands.
A toasted bagel can stand up to the juiciest burger, and the wettest veggies, and taste great! It soaks everything up, and remains intact, so you don't have scraps of "stuff" all over your plate... face... lap.
CD
__________________
I don't feel frightened by not knowing things, by being lost in a mysterious universe without any purpose, which is the way it really is as far as I can tell -- Richard Feynman
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10-27-2018, 08:36 AM
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#9
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Head Chef
Join Date: Mar 2017
Location: Springfield, MO
Posts: 2,481
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Must be on a "melt" kick..
Dreary day so, made tuna melts on toasted ciabatta rolls and cream of celery soup..
Brownies for dessert..
Ross
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Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
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10-27-2018, 02:27 PM
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#10
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Executive Chef
Join Date: Jan 2017
Location: Dallas
Posts: 4,013
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Quote:
Originally Posted by Just Cooking
Must be on a "melt" kick..
Dreary day so, made tuna melts on toasted ciabatta rolls and cream of celery soup..
Brownies for dessert..
Ross
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From scratch, or from a box. I don't make desserts, so I live vicariously through yours. 
CD
__________________
__________________
I don't feel frightened by not knowing things, by being lost in a mysterious universe without any purpose, which is the way it really is as far as I can tell -- Richard Feynman
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