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Old 10-26-2013, 08:18 PM   #21
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Originally Posted by Andy M. View Post
I learned to cook them frozen from you. These are from Costco and are frozen in a block so had to be defrosted.
cool.
I went shopping today and actually have a 3 lb bag of frozen and two pkgs of fresh, but no motivation. If you lived closer I'd give you all of them if you would cook them and give me a dozen pieces I'd at least cut the celery, but no carrots. I'm too lazy to peel
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Old 10-26-2013, 08:31 PM   #22
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cool.
I went shopping today and actually have a 3 lb bag of frozen and two pkgs of fresh, but no motivation. If you lived closer I'd give you all of them if you would cook them and give me a dozen pieces I'd at least cut the celery, but no carrots. I'm too lazy to peel
I was buying the IQF wings from Costco but didn't like the wide variation in sizes. Some were really too small to bother with. These are fresh wings sealed in portion packs of six wings each with six packs sold as one item. I would use two packs of wings for a meal. Maybe later this week.
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Old 10-26-2013, 08:34 PM   #23
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Julia's Boeuf Bourguignon, Bread, Salad
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Old 10-26-2013, 09:15 PM   #24
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Originally Posted by Andy M. View Post
I was buying the IQF wings from Costco but didn't like the wide variation in sizes. Some were really too small to bother with. These are fresh wings sealed in portion packs of six wings each with six packs sold as one item. I would use two packs of wings for a meal. Maybe later this week.
I had to look twice at the one row of wings I saw today to make sure they came from a chicken and not a turkey. Luckily the row down had smaller, more normal sized ones.
Way too much variation. A lot more than there used to be.

I went with the leftovers tonight. I slowly warmed up the rice and steak in the nuker while making the gravy and frying two sunny side up eggs. It was basically a loco moco, but with steak instead of burger.
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Old 10-26-2013, 09:31 PM   #25
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My wife got back from London today, so to celebrate the occasion I made Chilean Sea Bass with a saffron cream sauce, and a side of wilted Swiss Chard.

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Old 10-26-2013, 10:14 PM   #26
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Shrimp burgers:


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Old 10-26-2013, 10:18 PM   #27
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Those look good, Dawg!
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Old 10-26-2013, 10:21 PM   #28
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Thanks PF! I need to mess around with the seasonings, not quite what a ND shrimp burger tastes like....
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Old 10-26-2013, 11:15 PM   #29
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My wife got back from London today, so to celebrate the occasion I made Chilean Sea Bass with a saffron cream sauce, and a side of wilted Swiss Chard.

Looks pretty good Steve. (Did the other half remember to bring the Golden Syrup?)
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Old 10-27-2013, 12:18 AM   #30
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Looks pretty good Steve. (Did the other half remember to bring the Golden Syrup?)
Thanks Katy, and yes, she brought two tins back with her!
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