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Old 09-21-2018, 08:32 PM   #11
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I have some not so fresh produce that needs to be used so I'll be putting together an Asian soup with a few frozen pork gyoza in a spicy seasoned chicken broth along with some bok choy/red bell pepper/napa cabbage/cilantro/sliced mushrooms/bean sprouts and a hand full of spinach. Sounds like a good plan to me.
Love these one pot wonders.
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Old 09-21-2018, 09:40 PM   #12
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We had snow all day today on this balmy “last day of summer”. BAH! I therefore had a Blizzard for supper. Caramel skor brownie to be precise. Ken had toasted tomato sandwiches.
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Old 09-22-2018, 12:08 AM   #13
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Being I'm in nz we are 21 days into spring with summer to follow. Can't wait.

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Old 09-23-2018, 07:27 AM   #14
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Originally Posted by Andy M. View Post
I haven’t made crab cakes in quite a while. Primarily because SO can’t seem to find the taste she’s looking for and I hate making them because they’re so delicate and tend to fall apart. If you add more binders, the crab cake quality suffers.

So this effort with surimi was no different except I didn’t spend a ton on lump crab.
Hi Andy - assuming the cake did not hold together? How was the flavor?
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Old 09-23-2018, 07:54 AM   #15
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I had a small piece of ham steak and 4 silver dollar pancakes (topped with butter & sugar free syrup).
"Sugar-free syrup" ???
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Old 09-23-2018, 07:57 AM   #16
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"sugar-free syrup" ???
yes

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