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Old 07-13-2011, 02:36 PM   #11
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I need to make something that won't heat the kitchen up too bad, or be too hot while eating it, plus I am just really in a Mexican food mood, so I'm going to make tostadas tonight. I really wish I had some guacamole. We do have sour cream though, so all is not lost. Plus as a special treat I may throw a few black olives on them.
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Old 07-13-2011, 02:39 PM   #12
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I'm going to make some poutine with the gravy I made last night and some spicy cheese curds that I have. I might grill a couple pieces of chorizo, too.
What is poutine? I know what cheese curds are but I have never eaten them. Where would you buy it?
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Old 07-13-2011, 02:44 PM   #13
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Hi Snip! For me it is going to be something with leftover steamed red creamer potatoes (potaytoes, potahtoes!) and leftover charcoal grilled chicken breasts. Probably a cold meal. I love schnitzel, but probably won't make it until fall. My kitchen gets very hot this time of year, even though it is reasonable outside. How are you doing your schnitzel? It is a favorite in my house, and I usually like to use thin-sliced pork loin, but use veal, chicken and turkey when that's what I have. Do you sauce it or do it plain (my favorites are marsala or picata, but will try anything).
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Old 07-13-2011, 02:46 PM   #14
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It'a too hot to cook .. DH will throw some hot dogs on the grill and that will be dinner.
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Old 07-13-2011, 02:49 PM   #15
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Snip, you and I seem to be dancing around each other this afternoon (here, in NW Illinois). The cheese curds are a specialty in places where cheese-making is more common -- in the Midwest we're talking NW IL, Wisconsin. But my paternal grandfather was a cheesemaker in Quebec, and my father loves them and cannot get them where he lives (in Florida). I'm not sure, but am sure someone can answer ... are they a by-product of making cheese? They have a sqeaky texture, and when you think of little miss muffet on her tuffet, eating her curds and whey, you have an idea. When I go to Florida (once a year or so), a couple bags of curds are a necessity for Daddy. Then at Christmas time I can send them to him.
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Old 07-13-2011, 02:54 PM   #16
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Quote:
Originally Posted by Claire View Post
Hi Snip! For me it is going to be something with leftover steamed red creamer potatoes (potaytoes, potahtoes!) and leftover charcoal grilled chicken breasts. Probably a cold meal. I love schnitzel, but probably won't make it until fall. My kitchen gets very hot this time of year, even though it is reasonable outside. How are you doing your schnitzel? It is a favorite in my house, and I usually like to use thin-sliced pork loin, but use veal, chicken and turkey when that's what I have. Do you sauce it or do it plain (my favorites are marsala or picata, but will try anything).

I forgot to buy breadcrumbs so I crushed up some cornflakes and crackers, added some fresh parsley and thyme and a bit of paprika.
I used tenderized steaks since I ran out of veal without noticing..lol!
Tasted pretty darn good!
My roasted butternut ended up being flavoured with maple and mixed spice. Then I did some roasted carrot, cauliflower, broccoli and french beans :)
My daughter has gastritis so I left out the sauce tonight but I usually do a mushroom, creamy dill or green peppercorn sauce.
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Old 07-13-2011, 03:09 PM   #17
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Snip, you and I seem to be dancing around each other this afternoon (here, in NW Illinois). The cheese curds are a specialty in places where cheese-making is more common -- in the Midwest we're talking NW IL, Wisconsin. But my paternal grandfather was a cheesemaker in Quebec, and my father loves them and cannot get them where he lives (in Florida). I'm not sure, but am sure someone can answer ... are they a by-product of making cheese? They have a sqeaky texture, and when you think of little miss muffet on her tuffet, eating her curds and whey, you have an idea. When I go to Florida (once a year or so), a couple bags of curds are a necessity for Daddy. Then at Christmas time I can send them to him.
I would love to try curds. I thought I knew what they were but maybe not :(
When milk curdles it separates into curds ans whey does it not?
I make paneer, maybe I could just use the soft curds from that before pressing the cheese?
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Old 07-13-2011, 03:47 PM   #18
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What is poutine? I know what cheese curds are but I have never eaten them. Where would you buy it?
French fries with gravy and cheese curds.
Although I am in a fries with gravy area, it was hard to find cheese curds until recently because I am not in a poutine area, which like mentioned is in northern midwest USA up into Canada. And yes, the curds have a squeaky texture against your teeth if they are fresh. I bought my curds in a vacuum pack, so should get a couple good uses out of them before they lose their squeak, but they will still be good to eat.

Without Googling... I didn't think the cheddar curds were a byproduct, but rather not processed fully into "normal" cheddar cheese. I could be wrong.
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Old 07-13-2011, 04:12 PM   #19
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family dinner for my daughter and mine b'day. i ordered food from a local bbq place. they are very very good, been in business for fifty years. roast beef and ham. cole slaw, baked beans, french fries , rolls and the best sauce i have ever eaten. cake and ice cream.
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Old 07-13-2011, 04:45 PM   #20
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Pork cutlets, fried eggplants, Swiss chard, cucumber & sour cream salad, and cole slaw.
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