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Old 12-17-2014, 10:45 AM   #1
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Wednesday's Dinner (12-17-14)

Since I didn't see a thread about this, I decided to make one.

Tonight's dinner be In n Out, pics to follow!


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Old 12-17-2014, 10:53 AM   #2
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I can tell you what I am planning on, but, of course, this is subject to change after a visit to the market.


After all this fish smell discussion, I plan on baking what ever fish looks good at the fish counter, some baked sweet potatoes and something green.
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Old 12-17-2014, 11:13 AM   #3
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Can a mod come and add today's date to the title? Still getting used to the spaced out keyboard on the iPad.


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Old 12-17-2014, 11:24 AM   #4
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Stuffed Pork Steaks side of Danish Cheese Potato Cake.
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Old 12-17-2014, 01:12 PM   #5
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Can a mod come and add today's date to the title? Still getting used to the spaced out keyboard on the iPad.


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Title fixed :)


I am going to a holiday potluck tonight and am making a Pear gingerbread cake

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Old 12-17-2014, 02:13 PM   #6
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Bought a whole pork loin last weekend so I'll slice it up for the freezer (roasts and chops) and save out a couple of chops for tonight's dinner along with some arroz amarillio and a veggie.
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Old 12-17-2014, 02:46 PM   #7
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Changed my mind, going to have subway as a birthday dinner instead. Not really feeling like waiting in long lines.


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Old 12-17-2014, 03:31 PM   #8
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We are having oyster stew tonight. Well, technically it's oyster and scallop stew. I goofed up when I made my grocery list and ended up getting two half-pints of oysters instead of two pints. So I pulled a bag of bay scallops out of the freezer and tossed them in.

Recipe here: Steve Kroll's Oyster Stew

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Old 12-17-2014, 03:46 PM   #9
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We are having oyster stew tonight. Well, technically it's oyster and scallop stew. I goofed up when I made my grocery list and ended up getting two half-pints of oysters instead of two pints. So I pulled a bag of bay scallops out of the freezer and tossed them in.

Recipe here: Steve Kroll's Oyster Stew

I was just looking at your recipe and making my list! The fishmonger is getting a "pot" of shucked oysters, so I figured that's what I'll trade for learning to clean fish this week. I was thinking bacon, scallops and, since the fishmonger has a smoker, throwing some oysters in to smoke to add another layer of flavor. Have you ever added smoked anything or bacon? Is this on your diet???
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Old 12-17-2014, 06:06 PM   #10
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Simple, quick and tasty - pan fried sea bass fillets (with some tomatoes and fresh sage) in crusty small baguettes, spread with tartare sauce.
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Old 12-17-2014, 06:49 PM   #11
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Comfort from back home


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Very ucky, rainy, cold, dark, just nasty kinda day here in the middle of the desert...

SO, dinner tonight

Zippy's Chili served a top steamed white rice, diced sweet white onions, shredded cheese and some Diamond Bakery Soda crackers on the side.

This is comfort food for us!
We brought this back, frozen, from Newport Beach (Costa Meas really), along with some other treats from Hawaii.

ALOHA!
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Old 12-17-2014, 07:01 PM   #12
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Five pound oven rib roast. I have some company coming over this evening. I've done rib roasts in my outdoor cooker but this is the first time using my kitchen oven. Something simple, so I followed the 'fool proof oven rib roast' recipe.
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Old 12-17-2014, 07:39 PM   #13
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Dinner tonight, homemade kielbasa and perogie.
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Old 12-17-2014, 07:48 PM   #14
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I was just looking at your recipe and making my list! The fishmonger is getting a "pot" of shucked oysters, so I figured that's what I'll trade for learning to clean fish this week. I was thinking bacon, scallops and, since the fishmonger has a smoker, throwing some oysters in to smoke to add another layer of flavor. Have you ever added smoked anything or bacon? Is this on your diet???
I haven't smoked anything since the 70s.

It works on my diet with a few modifications. For example, I can't use wheat flour as a thickener, so I use a Japanese product called Konjac flour. It has a somewhat high carb count, but it has 10x the thickening power as cornstarch, so you don't have to use near as much. It also has the benefit of naturally lowering blood sugar.

And yes, I have made it with bacon.

It's a good recipe. I hope you like it.

PS - that's a photo from the last time I made it, so I didn't actually eat bread, either.
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Old 12-17-2014, 07:51 PM   #15
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I haven't smoked anything since the 70s.

It works on my diet with a few modifications. For example, I can't use wheat flour as a thickener, so I use a Japanese product called Konjac flour. It has a somewhat high carb count, but it has 10x the thickening power as cornstarch, so you don't have to use near as much. It also has the benefit of naturally lowering blood sugar.

(Oh, and that's a photo from the last time I made it, so I didn't actually eat bread, either)

It's a good recipe. I hope you like it.
Does the Konjac flour change the taste? Where do you buy it?
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Old 12-17-2014, 08:33 PM   #16
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Well this was the Stuffed Pork Steak with Danish Cheese Potato Cake. Some room for improvement.




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Old 12-17-2014, 09:49 PM   #17
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Everything sounds great, and I always appreciate the pictures!

We had "clean out the fridge" night with a good bottle of wine as we set up our adorable little micro fiber 3ft. Christmas Tree fresh outa the box from UPS tonight! I was worried it would be less than I expected, but it's just right in this little room with our two computers, a big TV with a double love seat recliner.Now we're set for Christmas.
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Old 12-17-2014, 10:37 PM   #18
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Does the Konjac flour change the taste? Where do you buy it?
Kathleen, it has no taste at all. I bought it at a website called netrition.com, and it was expensive. But you use such a small amount, I'd be willing to bet the 1 lb bag I bought will easily last a year.

Konjac Foods Konjac Glucomannan Powder
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Old 12-17-2014, 10:54 PM   #19
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Kathleen, it has no taste at all. I bought it at a website called netrition.com, and it was expensive. But you use such a small amount, I'd be willing to bet the 1 lb bag I bought will easily last a year.

Konjac Foods Konjac Glucomannan Powder
I will let you know how it turns out!
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Old 12-17-2014, 11:56 PM   #20
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Left over, over cooked rib roast, packed for Thursday's lunched, branded with my first initials, just for fun. Don't touch my meat!

Thanks,
George
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