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Old 10-22-2013, 07:51 PM   #41
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Originally Posted by Dawgluver View Post
I'm playing with my new toaster oven. Tater Tots, accompanied by chef salads.
What temperature do you do the chef's salads at?
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Old 10-22-2013, 07:57 PM   #42
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Originally Posted by Andy M. View Post

What temperature do you do the chef's salads at?
Ha! And as I had anticipated such a comment, I used a comma!
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Old 10-22-2013, 07:59 PM   #43
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Originally Posted by Soma View Post
I bought a 2-pound slab of sirloin steak from a butcher shop;was going to make a Moroccan beef stew with it, but there's no fat on it, hardly any. So it would be tough stew, right?
maybe Swiss steak in the oven? still too tough?

or, maybe I'll simply sliver it and make a stir fry in wok, with onions, peppers, mushrooms....serve over rice.

I sure do love playing with Moroccan spice blends though.....

what are you making?
If your sirloin steak is the same as our sirloin steak it will be an extravagant stew but it certainly won't be a tough stew. Here we grill - sorry, broil - sirloin steak. It's the next best cut to "undercut" or "fillet" steak, but with more body and therefore flavour than those two which are much more expensive.
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Old 10-22-2013, 08:05 PM   #44
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Originally Posted by Jessica_Morris View Post
Tonight we will have sesame chicken with white rice. The Hubby's favorite recipe :)
Oops! I read that as "chicken with white mice". It's time I went to bed I think (01.05am)
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Old 10-22-2013, 08:07 PM   #45
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Originally Posted by taxlady View Post
We see that a lot here in Quebec in restos when they are having "mussel festival".
Rather French I think. (well, it probably would be in Quebec, wouldn't it.)
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Old 10-22-2013, 08:41 PM   #46
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Originally Posted by KatyCooks View Post
Touche Pac! "Moules et frites" is all over the place over here. You can even get it where I live!!!

I think it's the French version of "fish and chips"

Edit: Okay so it's the Belgian version of fish and chips! ;-)
Actually, the last time I had it was out in the boonies of Baxter, Minnesota. So it can't be all that unusual.
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Old 10-22-2013, 09:15 PM   #47
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I fixed pork schnitzel tonight accompanied with mushrooms, onions and diced potatoes in gravy.
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Old 10-22-2013, 09:21 PM   #48
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Guacamole, salsa, and corn tortilla chips.
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Old 10-22-2013, 09:38 PM   #49
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Originally Posted by Steve Kroll View Post
Actually, the last time I had it was out in the boonies of Baxter, Minnesota. So it can't be all that unusual.
oops, apparently need a repost for Steve Kroll.

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oops,
Mussels and fries. Now there's a combination -------> *I* <-------- don't see every day.
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Old 10-22-2013, 09:40 PM   #50
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Guacamole, salsa, and corn tortilla chips.
Nice Did you make those chips? They look like when I fried tortilla chips one time.
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