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Old 05-30-2012, 09:21 PM   #11
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I tried an experiment. I used the seasoning and marinade for cumin beef on some huge, bone in pork chops. I won't be putting potato flour in the marinade another time. It made the marinade a paste and it made it hard to brown the pork chops. The seasoning (coarsely ground cumin, fresh green chilies, chili flakes, minced ginger, and minced garlic, all sautéed 'til fragrant and then added some chopped scallion greens) was delicious, but it wasn't really quite right with pork chops. It didn't stick to the meat.

It was delicious, but I will use strips of meat another time.

We had that with a salad of romaine lettuce, celery, napa cabbage, and very thinly sliced red onion with a homemade vinaigrette (EVOO, cider vinegar, garlic, salt, Dijon mustard, freshly ground black pepper). The salad was just the thing to take the heat out of our mouths.

An interesting experiment and it tasted good, but I won't bother doing it again.
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Old 05-30-2012, 09:35 PM   #12
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Spicy Sloppy Joes with leftover potato salad and coleslaw. Key lime pie for dessert.
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Old 05-30-2012, 09:39 PM   #13
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Spicy Sloppy Joes with leftover potato salad and coleslaw. Key lime pie for dessert.
What do you put in your sloppy joes to make them spicy?
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Old 05-30-2012, 09:42 PM   #14
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What do you put in your sloppy joes to make them spicy?
Tabasco or other hot sauce

Red pepper flakes
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Old 05-30-2012, 09:52 PM   #15
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What do you put in your sloppy joes to make them spicy?
I put a couple of chipotle chilis in it. Smoky and spicy.
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Old 05-30-2012, 09:55 PM   #16
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i was called into work early tonight, so dinner is cheapo, really unhealthy for you but delicious, chinese takeout.

deep fried bbq rib tips, veggie fried rice, and broccoli in garlic sauce.
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Old 05-30-2012, 11:25 PM   #17
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Leftover rotisseried chicken. Ate half the other day, ate the other half cold for dinner, with Ranch Style beans and fresh coleslaw, home made dressing. Sadie, my red heeler, got about half the chicken, both meals, and cleaned up the bean gravy.
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Old 05-30-2012, 11:29 PM   #18
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2" thick rib steak cooked for about 12 minutes each side on a Farberware open hearth electric grill.
I have one of those...the grill, I mean. I don't grill much on it, but I use the rotisserie for chicken, duck, prime rib, pork loin...works like a charm. Still find them, complete, in thrift stores here, for under $10. I'm thinking about snagging a second one to convert the rotisserie to fit my little Weber portable table top charcoal grill.
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Old 05-31-2012, 10:01 AM   #19
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With you on the chili, but mine will be very, very spicy! So, I will be the only one having it on my hotdogs!
I like them both chilli and spicy. Cooking tonight tacos with ostrich mince concarne. Bon Appetite.
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Old 05-31-2012, 10:41 AM   #20
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Little slow on the uptake here but we pressed our new grill into service last night and were really impressed.

I slathered a huge piece of fresh salmon (about a pound and a half) with some Dijon mustard, then sprinkled brown sugar fairly liberally over the mustard. We put the salmon on a soaked cedar plank and cooked it to flaking perfection. Oh, yum!! We'll do this again.

Along with the salmon, we had nearly the last of the holiday potato salad and a fresh garden salad and iced tea. Vanilla ice cream drizzled with amaretto and topped with sliced almonds finished our meal.
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