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Old 10-29-2011, 07:16 PM   #21
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Quote:
Originally Posted by pacanis
ooh, appetizers! Thanks for reminding me I have clams for appys, Rock. I had completely forgotten about them.

I just turned the oven off on this baby. Prior to that it came up to room temp (53F after sitting out all day anyway) and was slathered with butter, pepper and provencal herbs, then a generous layer of salt applied, then tossed in the oven at 500F for 18 minutes. The twice baked are in the fridge waiting their cue and I've got about an hour to do nothing but wait, and steam some clams and drink some beer
PAC, when you say "generous layer of salt" do mean you are salting the meat or encasing in salt? I cook prime rib encased so was just wondering about your method?
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Old 10-29-2011, 07:42 PM   #22
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I have no idea, Some Bun.
The recipe says twice as much as you would think, so I keep it between a decent amount and what I would use for dry brining. It seems to work out.

My appys.
Is there anything better than eating right out of the pot, over newspaper, with microwaved butter?
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Old 10-29-2011, 08:19 PM   #23
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Yum. Clams. And butter. And oysters. And appetizers.

We finished up the pot roast, with more mashed and corn. Still have some corn, gravy, and mashed left which will become as one.

Leftover leftovers for lunch tomorrow!
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Old 10-29-2011, 09:04 PM   #24
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I read several recipes and came up with my own version of Tuscan Vegetable Soup. It was pretty good. Needs salt which I am not supposed to have.
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Old 10-29-2011, 09:20 PM   #25
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Originally Posted by PattY1
I read several recipes and came up with my own version of Tuscan Vegetable Soup. It was pretty good. Needs salt which I am not supposed to have.
Looks good, Patty! Is that grated parm on top?
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Old 10-29-2011, 09:28 PM   #26
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Late to this thread as usual. Tonight I made Blanquette de Veau. It was (politely) bland. But the veal was deliciously tender. Bought a veal breast for cheap, and needed to use.

The new rule around here, is whatever I pull out of the freezer in the morning is what were having that night.....
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Old 10-29-2011, 09:30 PM   #27
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I made a butter chicken for my wife and motherinlaw.

I make it from scratch and although it is a bit of work, it is always worth it. mmmmmmmmmm
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Old 10-29-2011, 09:30 PM   #28
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Looks good, Patty! Is that grated parm on top?
Yep! Thanks
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Old 10-29-2011, 09:33 PM   #29
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Originally Posted by gabagoo
I made a butter chicken for my wife and motherinlaw.

I make it from scratch and although it is a bit of work, it is always worth it. mmmmmmmmmm
What is a butter chicken? Anything with butter and chicken sounds really good!
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Old 10-29-2011, 09:38 PM   #30
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Quote:
Originally Posted by Dawgluver

What is a butter chicken? Anything with butter and chicken sounds really good!
Ooh! I'm hoping it's "Indian Butter Chicken" and that we get the recipe. I've never had it but hear it is yummy!
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