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Old 02-12-2018, 03:52 PM   #1
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Honest Abe's Birthday Dinner - 2/12/2018

It's also Charles Darwin's birthday, for whom the Darwin Awards are named. Caution - you can waste a lot of time at this site. Darwin Awards. Chlorinating The Gene Pool.

I'm making smoky shrimp, rice pilaf, and a green salad.


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Old 02-12-2018, 04:01 PM   #2
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I'm making a green chile stew and have a loaf of whole wheat bread in the oven. It's cold and windy here. Sure wish it would snow, maybe in the next few days. The ski mountain is at 20% normal snow pack which means little run off come Spring.
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Old 02-12-2018, 07:32 PM   #3
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I had a taco salad and an adult beverage.
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Old 02-12-2018, 07:34 PM   #4
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Brought home a couple of aged strip loins from work..smothered them in blue cheese sauce...
I find it quite amusing that once a steak starts to turn dark from aging, let's say two or three days, nobody wants to buy it. We cut fresh every day, and every once and a while, a few may not sell..We display them as long as we can, then either bring them home, or I wrap and freeze them and use them at a later date for a lunch special..usually a steak sandwich..
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Old 02-12-2018, 07:41 PM   #5
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And I bet those same people willingly pay whatever a fine dining establishment charges them for "aged steaks", Roch.

tenspeed, I remember Abe Lincoln Day when I was in grade school. He used to get his own birthday long ago. Now he's been mashed up with George, and they have to share a day that, unless the calendar falls just right, doesn't even land on George's birthday for the sake of getting a 3-day weekend. *gets off soapbox*


I had two sandwich buns to use up, so I made pressed ham and cheese sandwiches on them and served them up with a side of Progresso soup. Lazy day.
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Old 02-12-2018, 07:47 PM   #6
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Quote:
Originally Posted by Rocklobster View Post
I find it quite amusing that once a steak starts to turn dark from aging, let's say two or three days, nobody wants to buy it.
Those are exactly the steaks that I look for.

The store here sells fresh cut ribeye for around $14.99 a pound. As soon as they start to turn a little dark, the price drops to $7.99. A couple of days later, they are labeled "manager special" and now sell for $5.99. That's when I snatch them up. I personally think they taste better with a little age.
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Old 02-12-2018, 07:47 PM   #7
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Quote:
Originally Posted by Cooking Goddess View Post
And I bet those same people willingly pay whatever a fine dining establishment charges them for "aged steaks", Roch.


No doubt about it
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Old 02-12-2018, 07:51 PM   #8
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SO and I had pork rib ragu over fettuccine (or maybe it was tagliatelle). Another bowl of chicken noodle soup for our under the weather granddaughter.
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Old 02-12-2018, 08:50 PM   #9
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I always thought Dad saved those dark steaks for us.

Tonight we had Mac and cheese with baby peas and Honey Baked ham chunks topped with buttered Panko bread crumbs. The toaster oven and individual PP casseroles worked out perfectly.
Spinach salads on the side.

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Old 02-12-2018, 09:00 PM   #10
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I did a Dutch oven Cuban Roast Pork today. I had a little mishap removing the pork butt from the marinade, so there was much cleaning and cursing this morning.

Sides were Cuban black beans, and fried plantains.

Everything turned out great, so the meal was worth the time and effort.

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