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Old 08-14-2016, 07:05 PM   #11
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Originally Posted by Kayelle View Post
Dawg, didn't you also buy the mushroom BTB? You can make your own soup and it's better!!

The SC played on the train today so he came home with Gyro's for dinner.

No, I have the lobster, chicken, and beef BTB. For some reason, tuna casserole for me needs cream of mushroom soup!

Chicken salad was good though, DH had 2+ servings.
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Old 08-14-2016, 08:30 PM   #12
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Making this again:
Shallow Fried Chicken, bone in-skin on (Cooking Light recipe, MMM)
a nice heaping serving of Summer Slaw (love this new recipe I've found)
and some Cherry Jello with fresh Cherries in it and Redi-wip on top for dessert later
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Old 08-14-2016, 08:49 PM   #13
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Quote:
Originally Posted by Dawgluver View Post
No, I have the lobster, chicken, and beef BTB. For some reason, tuna casserole for me needs cream of mushroom soup!

Chicken salad was good though, DH had 2+ servings.
You need to get the mushroom BTB also Dawg. I love the stuff and use it as much as the beef or chicken. It's really delicious. I got mine at jet.com if you don't want to hunt it down at a grocery.
My collection is beef, chicken, mushroom, lobster and ham.
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Old 08-14-2016, 08:59 PM   #14
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Quote:
Originally Posted by Kayelle View Post
Dawg, didn't you also buy the mushroom BTB? You can make your own soup and it's better!!

The SC played on the train today so he came home with Gyro's for dinner.
I was riding up in the cupola of this caboose
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Old 08-14-2016, 08:59 PM   #15
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Sunday Dinner - 8/14/16

Quote:
Originally Posted by Kayelle View Post
You need to get the mushroom BTB also Dawg. I love the stuff and use it as much as the beef or chicken. It's really delicious. I got mine at jet.com if you don't want to hunt it down at a grocery.
My collection is beef, chicken, mushroom, lobster and ham.

Indeed, Kay! I'll need to hunt it down. Our grocers here definitely won't have it. Usually I just powder up my dried porchinis for extra mushroom flavor.

Dang, you just inspired me to make clam chowdah with the lobster BTB tomorrow....

Looks like fun, Souschef!

Kgirl, I really would like to take a bite out of that chicken!
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Old 08-14-2016, 10:11 PM   #16
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Why is it when I think a dinner will be quick and easy, it takes me half the day?

We had a fresh corn-off-the-cob and tomato salad, with the last of the Farmer's cheese and (too much *cough cough*) chipotle pepper. Also, shrimp salad sandwiches on brioche rolls with arugula. I added a couple slices of avocado to mine, and a few more on the side. Himself passed on the avo and had mango instead. He is welcome of ALL of the mango!

Took me FORever to take the tiny bit of shell off of 70+ shrimp. Need to plan better next time.
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Old 08-14-2016, 11:04 PM   #17
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Well, I was going to make some hamburger and add some taco seasoning to it, so I could have a beef and bean burrito for supper, but it's still so hot, I'm not sure when I'm going to do that.

I'm seriously thinking if going out and grabbing something from McDonald's instead so I don't have to cook.
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Old 08-14-2016, 11:48 PM   #18
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Late start...just got three pounds of pork neck bones into the pressure cooker, going to make some posole. I'm up all night, so soup at 2 am is okay.
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Old 08-15-2016, 06:02 AM   #19
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Originally Posted by Cooking Goddess View Post

Took me FORever to take the tiny bit of shell off of 70+ shrimp. Need to plan better next time.
Do you have one of these https://www.everythingkitchens.com/m...FZAAaQodc9sOuQ

There are fancier ones out there, but this one mostly gets it done. Even if it doesn't always pull the vein out, it opens up the back to where it's easily accessible to fingers. The other alternative is to buy bigger shrimp and cut them up if you want small pieces. I know bigger shrimp are more expensive, but sometimes worth it if you don't want to spend your time cleaning shrimp.
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Old 08-15-2016, 06:47 AM   #20
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Tell your brother he shouldn't do that anymore. I would be happy to stand in for him, just give me about 18 hours.
Sure. There is about a 2 lb Black Angus rib eye in the fridge with your name on it....
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