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Old 09-08-2014, 08:17 PM   #21
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Do you have to? The milk protein / fat will most likely separate (curdle)...

I have made this recipe in a larger pan (rather than individual pans) and frozen the cooked leftovers with no curdling. Where I'm making individuals for the first time I wanted to confirm my thought that freezing it then cooking it later is better because it won't dry out as much.
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Old 09-08-2014, 08:46 PM   #22
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dw made a roast chicken, herb roasted potatoes, and a garden cuke salad. it was plain, and simple, and really good.

3 humans, 4 cats, and 2 parrots ate well tonight.
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Old 09-08-2014, 08:54 PM   #23
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We had linguine (whole grain) Alfredo and a salad.
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Old 09-08-2014, 08:56 PM   #24
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Did up some bacon wrapped pork chops with some cheddar on top. Great for sandwiches :)
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Old 09-08-2014, 09:30 PM   #25
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We had fancy salad salad (romaine/spinach, green and black olives, hard-cooked egg, grated mozz, and tomato), grilled steak with a coffee rub (I used Ina Garten's recipe), sauteed mushrooms finished with a splash of Sherry, baked potatoes finished on the grill, and grilled broccoli. The broccoli was a wee bit al dente (it crunched! It's OK, we eat it raw with dips) but Himself has nailed perfectly grilled steak. That glass? We also had Dark & Stormies. Been one of those days...
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Old 09-08-2014, 09:41 PM   #26
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omg, dark and stormies? the first couple of them taste like medicine.
then you stop minding....
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Old 09-08-2014, 09:44 PM   #27
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If I freeze stew I fish out the potatoes before freezing it,
I noticed that too, that the frozen and reheated potatoes got a bit of a mushy outer surface. I think that's what makes the liquid part of the stew a bit mushy looking as I stir it during reheating.

I'll have to adjust for that. Thanks.
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Old 09-08-2014, 09:59 PM   #28
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Quote:
Originally Posted by Cooking Goddess View Post
We had fancy salad salad (romaine/spinach, green and black olives, hard-cooked egg, grated mozz, and tomato), grilled steak with a coffee rub (I used Ina Garten's recipe), sauteed mushrooms finished with a splash of Sherry, baked potatoes finished on the grill, and grilled broccoli. The broccoli was a wee bit al dente (it crunched! It's OK, we eat it raw with dips) but Himself has nailed perfectly grilled steak. That glass? We also had Dark & Stormies. Been one of those days...
Oh my goodness, that meal looks wonderful, with perfectly cooked steak. How did you like the coffee rub? Was it gritty?
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Old 09-08-2014, 10:07 PM   #29
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Beautiful, CG!
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Old 09-08-2014, 11:26 PM   #30
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Thanks ladies. It was both beautiful and yummy.

taxy, the coffee wasn't gritty because I took 1/2 Tbsp. from today's fresh-ground beans made with my regular grinder https://www.cuisinart.com/products/c...ers/dbm-8.html and ground them even finer in my little grinder similar to this Krups. Since Bobby Flay's recipe, which I looked at but decided to not use, called for "espresso grind coffee", it was just courser than dust when I was done. Didn't really taste much of coffee. The only change I made to Ina's recipe was to reduce the red chili pepper flakes to just more than half of the called for 1/2 Tablespoon. It was a bit hot for even Himself! I believe his remark was "that steak was done just right before I put it on the grill". We'll have it again, but next time I'll amp up the coffee and cut back a little bit more on the pepper flakes.


bt, Dark & Stormies are good with real ginger beer and and quality rum. We have Gosling's Black Seal rum. Last time we had Gosling's ginger beer too, which was good. Tonight we tried Capt'n Eli's ginger beer from Shipyard Brewing - it uses cane sugar intead of Hi fruc. corn syrup. It had more ginger bite yet. It was so good we're thinking of going another round.
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