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Old 07-03-2019, 03:14 PM   #1
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What are you eating Wednesday July 3, 2019?

DD and I went to D Mart (Indian food store) yesterday and I picked up spices. We decided to make Homemade Butter Chicken AND Homemade Naan bread for our lunch. Hub and other DD not into Indian food.

So here is our first try at homemade butter chicken and naan bread.

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We had Wawa Italian subs for dinner.
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Old 07-03-2019, 03:46 PM   #2
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Pulled pork on brioche buns w/sriracha mayo and coleslaw.. Seasoned fries..
Ice cream for later..

Ross
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Old 07-03-2019, 03:57 PM   #3
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I'm inspired by Casey's post about Chef John's Ba'Corn. That's what's for dinner tonight and I'm topping ours with shrimp. SC will make us some salads.

Pictures later..
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Old 07-03-2019, 04:26 PM   #4
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Leftovers for us tonight
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Old 07-03-2019, 04:47 PM   #5
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Pinto bean onion salad, brown rice with cauliflower and broccoli.
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Old 07-03-2019, 05:13 PM   #6
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Franks 'n Beans, Potato Wedgies, Skillet Cabbage, Leftie Corn, and the Never-Ending Salad Bowl ...


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Old 07-03-2019, 06:12 PM   #7
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Looks delish, MM and Lucky!

Grilled baby back pork ribs and a loaded up salad.
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Old 07-03-2019, 06:49 PM   #8
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Pork tenderloin on the grill, Cheryl J's black bean and corn salad. I dry brined the pork for 6 hours, and then marinated it in bottled balsamic vinaigrette dressing for an hour. Dry brining had a noticeable effect on the pork.
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Old 07-03-2019, 06:59 PM   #9
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I had enough of last night's supper
that we're doing a repeat performance
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Old 07-03-2019, 08:31 PM   #10
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We had pulled pork on baguette, with sauerkraut and a no tomato bbq sauce. There was also pickles. The pulled pork was frozen and from a reasonably local pig farm. The bbq sauce was quite good. It was the first time I made it. I didn't see the point of adding the water (except the stuff to dissolve the mustard). It seemed to work just fine without. I will tweak the recipe some next time, like more crushed peppers. Of course, I already increased the amount of garlic. This is the recipe I used: https://www.grit.com/food/recipes/no...e-zmrz13sozgou

Does anyone know a good reason to add the 3/4 cup of water? Any suggestions to thicken the sauce a bit? I was wondering if buzzing it with the immersion blender after it has simmered would thicken it up a bit.
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