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Old 02-06-2017, 06:12 PM   #1
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Post Super Bowl 2/6/17

We had a blast with our little party last night!

I am repurposing leftover plastic cheese dip, throw in some beer, chicken broth, and sautéed veg. So beer cheese soup.

And you?
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Old 02-06-2017, 06:18 PM   #2
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We are "recycling" the Stromboli and the "nibble platter" from last night's get together

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We had ALOT of food!
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Old 02-06-2017, 06:30 PM   #3
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Good ol' Monday night supper of shake and bake chicken, green beans and salad...
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Old 02-06-2017, 06:51 PM   #4
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Shrimp and snow pea stir fry, served over white basmati. I guess it's the anti-SuperBowl caloric bomb dinner.
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Old 02-06-2017, 06:57 PM   #5
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Mac and cheese with tuna.
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Old 02-06-2017, 07:00 PM   #6
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New York Strip and this cabbage mushroom saute thing that I like.
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Old 02-06-2017, 07:07 PM   #7
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Question

Craig made our chicken and andouille gumbo with very hot Cajun sauce from Paul Prudhomme's recipes, except he subbed our andouille for tasso. He asked me to make up the spice mix so I followed the recipe with my notes on cutting down cayenne when using our homemade tasso and making a guess since we were using andouille. Well, I should have cut way down for andouille too. I could hardly eat it even without the sauce. Thank goodness for gin and tonic water. It had a great flavor but I'll be making additional notes. He'll post a pic later.
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Old 02-06-2017, 07:11 PM   #8
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I resurrected some Hungarian goulash from the freezer and cooked up some egg noodles and broccoli to go with it.
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Old 02-06-2017, 08:26 PM   #9
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DW made her carbo-load chicken soup (served with boiled spuds over wide egg noodles) since my boy and have the flu.

No rest for the wicked or weary, though, as I'm on my way to work. I normally rail against folks who go to work sick, but I can sit in an office by myself tonight so as not to spread disease.
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Old 02-06-2017, 08:48 PM   #10
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Nice to see someone else is making their own tasso. You can't buy it anywhere outside of Louisiana -- and it ain't always easy to find there. And yes, you need to cut back on the spices AND salt when you use tasso in your gumbo -- and wait till the end of your cook to adjust heat and salt. That stuff adds a lot of both as it cooks.

Tonight, I had a chopped beef sandwich made from leftover smoked chuck roast. I had a little crab pasta salad that I made yesterday on the side.

CD
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