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Old 05-31-2016, 08:18 PM   #11
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Italian sausage ravioli topped with a tomato mushroom sauce.
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Old 05-31-2016, 08:30 PM   #12
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An ancient rib eye steak from the freezer, green beans with mushrooms and a cucumber salad.
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Old 05-31-2016, 08:39 PM   #13
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Quote:
Originally Posted by Aunt Bea View Post
An ancient rib eye steak from the freezer, green beans with mushrooms and a cucumber salad.
You should have said a "well aged" steak and we'll all be non the wiser...
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Old 05-31-2016, 08:45 PM   #14
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You should have said a "well aged" steak and we'll all be non the wiser...
It has aged so long it might be from a woolly mammoth.

I have a bad habit of saving certain foods for special occasions that never seems to happen, hence a "well aged" steak.
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Old 05-31-2016, 08:52 PM   #15
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[file photo from our old house]

Tomato Pie in our short term rental,
thankfully I brought along one of my half as well as 1/4 sheet pans,
even though DH said, "oh you won't need ANY of your kitchen tools,
it's a vacation rental, they should have all of that stuff"
YEAH RIGHT!
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Old 05-31-2016, 10:13 PM   #16
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Quote:
Originally Posted by Kaneohegirlinaz View Post
...DH said, "oh you won't need ANY of your kitchen tools,
it's a vacation rental, they should have all of that stuff"
YEAH RIGHT!
I see that as an open invitation to buy whatever you need/want for your kitchen. Just sayin'...

Most every time I've cooked broccolini, the stems are al dente, so to speak. Except for the one time I cut them off and cooked the bottoms until just starting to get tender, and then added the crowns. Is there a secret to cooking the stalks whole? Or should I use the method that worked for me? Cooking in two parts made them equally tender all over. But they look so much nicer as long stalks.
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Old 05-31-2016, 10:55 PM   #17
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Quote:
Originally Posted by Cooking Goddess View Post
I see that as an open invitation to buy whatever you need/want for your kitchen. Just sayin'...

Most every time I've cooked broccolini, the stems are al dente, so to speak. Except for the one time I cut them off and cooked the bottoms until just starting to get tender, and then added the crowns. Is there a secret to cooking the stalks whole? Or should I use the method that worked for me? Cooking in two parts made them equally tender all over. But they look so much nicer as long stalks.
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I LOVE roasted Broccolini whole with some Olive Oil, S&P and granulated Garlic.
I cook them until the stems are tender to our liking and most times that
makes the crowns a bit toasty.
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Old 05-31-2016, 11:33 PM   #18
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Wow, fantastic looking dinners tonight, all!

kgirl, I do roasted broccolini as you do - I love the little caramelized bits on the florets.
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Old 05-31-2016, 11:36 PM   #19
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Quote:
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Rusty chicken thighs, corn on the cob, coleslaw.

Food Wishes Video Recipes: Rusty Chicken Thighs – What’s in a Name?
This sounds delicious, tenspeed...thanks for sharing the video. I'm a fan of Chef John's recipes - copied and saved.
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Old 06-01-2016, 06:44 AM   #20
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I've made this before. We like the rusty chicken because it's a fairly mild marinade. You are eating marinated chicken, as opposed to an overpowering marinade with chicken inside.
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