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Old 03-13-2007, 11:52 PM   #31
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just to report back: THe stuffed pork roast was moist and tasty...pulled it out at 160*F to rest. the veggies were savory and the spuds were crispy being in the pork drippings, the pan gravy was really good, and the tomatoes were awesome....my guests watched me clip the basil from my window box...it does make a difference...real fresh taste. THe crepes were a great end to the meal with liqueurs...topped with fresh strwberries and whipped cream.
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Old 03-14-2007, 11:47 AM   #32
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Quote:
Originally Posted by Robo410
just to report back: THe stuffed pork roast was moist and tasty...pulled it out at 160*F to rest. the veggies were savory and the spuds were crispy being in the pork drippings, the pan gravy was really good, and the tomatoes were awesome....my guests watched me clip the basil from my window box...it does make a difference...real fresh taste. THe crepes were a great end to the meal with liqueurs...topped with fresh strwberries and whipped cream.
sounds wonderful robo.
don't you just love it when dinner actually is terrific and you've made it?
it excited me so much when my efforts are not in vain. there are so many things that can and do go wrong during a huge experiment meaning a meal. my st patty's day meal was perfect too.
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Old 03-14-2007, 12:06 PM   #33
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Last night I made a spicy tofu stirfry, with cubed tofu, chopped baby bok choi, diced red pepper, fresh shitake mushrooms, roughly chopped garlic, a handful of "broccoli slaw" (julienned broccoli stems, carrots, & cabbage), & a sauce made from dry sherry, soy sauce, oyster sauce, & a goodly amount of chili-garlic paste. Served over Jasmine rice.
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