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Old 11-19-2014, 11:38 AM   #1
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Wink This is the dinner thread for Wednesday, 11/19/2014

I have a nice slab of T-Bone steak sitting in the fridge, so that and a few stray Brussels sprouts will be on my plate tonight.

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Old 11-19-2014, 11:53 AM   #2
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The thread title is a little confusing. I'll assume this is the Wednesday dinner thread.

We're having a second round of pot roast with gravy, veggies and mashed potatoes.
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Old 11-19-2014, 02:25 PM   #3
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Is this the dinner thread?

Monthly potluck tonight at the community house. They always have outstanding food. I'm taking my latest hit; mashed potato, green chile and cheddar cheese casserole.
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Old 11-19-2014, 03:27 PM   #4
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Chicken leg quarters over a bed of uncooked rice, onion soup mix, a few other goodies, and baked, covered, until nice and happy. Some sort of green veggie, iced tea and vanilla pudding for dessert.
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Old 11-19-2014, 04:29 PM   #5
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Unlike so much of the country, we are having perfect weather in the 70's so I'll be grilling spatchcock cornish game hens tonight.

I'll glaze them with honey, lemon, ginger. I'll use the same mixture with baby carrots and make some tri colored rice also.
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Old 11-19-2014, 04:32 PM   #6
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Love the 70's! Tuna casserole tonight.
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Old 11-19-2014, 04:33 PM   #7
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Vegetable beast with barley soup!
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Old 11-19-2014, 05:56 PM   #8
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Sausage gravy and biscuits here. I also made a loaf of banana bread that is baking right now.
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Old 11-19-2014, 07:23 PM   #9
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I tried out a combination that I read about on this forum. Baked chopped up beetroot, bits of goats cheese and chopped walnuts! (Mixed with some honey and walnut oil...oh and some rocket leaves) - with toast. Nice variety of textures and complimentary flavours.
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Old 11-19-2014, 07:33 PM   #10
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I'm guessing there was a minor mistake in the topic title that got corrected by our highly paid moderator staff.

I have a rib eye steak that is doing partial duty in my Sous Vide, but I plan to do most of the cooking in a ribbed cast iron pan.

With that I have a mini-potato recipe worth sharing. I get a mix of mini-potatoes, this time only red and white but I prefer having some blacks too. I nuke them to tenderness, then saute them in garlic butter and add salt and a heavy hand of pepper. Oh yes, and a dash of brown sugar.

Vegetables will have to wait until I survey my freezer.
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