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Old 06-01-2014, 12:50 PM   #1
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June 1, 2014, What's for Dinner?

Going to do a ham tonight and don't have any whole cloves to stud the darned thing as I usually do.

I do have Star Anise and was wondering if this might be a reasonable substitution?

No, I'm not going to the store!

I do have ground cloves and thought about putting that into knife pockets in the ham but seeing the Star Anise on the shelf that I don't use that much of I figured it might be a good way to use it up.
Perhaps adding a touch of Allspice with the Star Anise might approximate the clove taste?

Going to use a glaze of Pineapple juice, mustard, brown sugar, and honey.
Just tossing this out there to see what you good folks think about it.

Also for tonight's dinner is beans that are in the crock pot now with chicken stock, molasses,onions, mustard and S&P.

The only other question for you good folk is should I do a spinach salad or grill a zucchini to go with this?


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Old 06-01-2014, 12:55 PM   #2
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We are leaving shortly for a graduation celebration where the food and booze will be ample. I predict a light dinner tonight, perhaps some hot and sour soup from the freezer, with or without some wontons on the side.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 06-01-2014, 01:35 PM   #3
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June 1, 2014, What's for Dinner?

Zagut, I see no reason that star anise wouldn't work for your ham. Sounds tasty! And why not make both vegetables!

I have no idea what we might have. DH is off helping friends finish the leftover beer keg from yesterday's wedding under the guise of putting away chairs.
She who dies with the most toys, wins.
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Old 06-01-2014, 02:00 PM   #4
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Don't know how this started itself as it's own thread but what the hey.

Thanks Dawgluver, I'll use the Star Anise and perhaps a touch of allspice.

Do both veggies???

I don't know if my pants will allow me to get in them if I did that.

Oh well. I'll go to work nekid if I have to. And I'll be able to blame it on you. Rest assured there will be complaints.

Have fun Andy. You don't need to worry about the food as long as the booze is ample. Just be sure you're not the one behind the wheel.
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Old 06-01-2014, 02:19 PM   #5
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June 1, 2014, What's for Dinner?

Zag, you could put a pinch or two of ground Clove in your glaze. Clove is a strong flavor, so I would use it sparingly. I like studding the ham with whole clove two, but since it's whole it doesn't overpower, unless you crunch one!

Oh! Our dinner? Something with pork, haven't decided yet ;)
If you don't like the food, have more wine!
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Old 06-01-2014, 02:42 PM   #6
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Somebunny, I hear what your saying about cloves being strong. That's why I'm staying away from using ground cloves. I like the flavor cloves give but I don't want an overpowering flavor of cloves that ground cloves could give.

Don't know if I want to add it to the glaze because I'd like to keep that as a separate taste to add to the ham's taste. Not to mention that any leftover glaze might be used for other dish's my simple mind see's where they might fit.

Something Pork?
Hope it turns out well for ya.
I'll only suggest a touch of pineapple flavor because that's where I'm headed tonight.
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Old 06-01-2014, 04:35 PM   #7
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Steve has been out of town all weekend and by phone he's requested home made pizza for dinner tonight.

I have lots of topping possibilities so those will be determined later.
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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Old 06-01-2014, 05:03 PM   #8
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Macaroni cheese. Sounds boring but I really fancied it tonight. Just about to take it out of the oven. It's 11pm so a bit late for dinner but I had to nip out at 9pm to see Horse who is not himself today. Fortunately, he was eating and drinking and the other thing so I left him to it.
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
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Old 06-01-2014, 05:12 PM   #9
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Chicken fried rice, bok choy and spring rolls.
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Old 06-01-2014, 06:22 PM   #10
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Tonight is whole wheat fettuccine with sauteed garlic, red bell pepper, and mushrooms. Topped with Parmigiano Reggiano.

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