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Old 09-18-2011, 06:10 PM   #31
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Originally Posted by Uncle Bob View Post
We liked it!! The little brown-eyed girl made her usual French Vanilla Custard....Sans sugar an Condensed Milk...We only made a small amount...maybe a quart...Froze it in this thing-a-ma-jiggy that you put in your freezer over night...Pour in the cold custard,,,,and turn it every couple of minutes....It got firm soft serve frozen....After taking the dasher out and licking....er I mean scraping it off we put the whole thing in the freezer...it firmed up nicely....Not very sweet,,,but sweet enough....texture not quite as smooth had it been regular ice cream....For someone looking to cut Carbs...avoiding refined sugar, etc. It was a winner.

could you post the custard recipe? this sounds like something i should try. i have an ice cream maker that i have never even opened the box on. always looking for a way to cut sugar and carbs.
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Old 09-18-2011, 06:13 PM   #32
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did not eat lunch or breakfast til after 2 p.m. so i don't know if i will even make dinner. was planning fish tacos. will wait and see.
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Old 09-18-2011, 06:20 PM   #33
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Originally Posted by buckytom
i've just finished making a weird, throw together soup. in went grapeseed oil sauteed sweet onions and 8 cloves of sliced, toasted garlic, bell and frying peppers, tomatoes, carrots, fennel - diced bulb and seed, kale, dried shiitakes, maggi sauce, chicken stock, water, lamb shank bones, and a coupla locatelli rinds.

my god this stuff is good.

it'll be better tomorrow.
Don't you love it when a throw together comes out amazing?

Pac, that sandwich looks fantastic.

We're having whole wheat pancakes with mashed strawberries on top.
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Old 09-18-2011, 06:26 PM   #34
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I'll let you know how it comes out, Kayelle. I'll probably make it during the week sometime.

My Indianapolis inspired sandwich was fantastic. I said elsewhere that I love breaded chicken sandwiches, so should love this... I will say, breaded pork tenderloin is way better than breaded chicken on a sandwich.
The corn casserole went down well, too.
which way did you end up doing your breading? great golden crisp looking pork--and i know it's every bit as good tasting cold, maybe better even. at my house, crispy breaded pork chops never see tomorrow....
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Old 09-18-2011, 07:02 PM   #35
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Thank you p.a.g. and Vit!

I ended up going right from the marinade right into the breading, Vit. I meant to post that in that other thread... maybe I still will.
Yesterday I was thinking I would double dip it, but today I decided I would do it like the recipe said depending on how the meat looked when pulled from the marinade, and that marinade was really coating the meat well when I lifted it out, so straight into the crumbs it went. I wouldn't change a thing. And I did make an extra piece
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Old 09-18-2011, 07:44 PM   #36
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I made a big pan of lasagna with lots of cheese. Mmmmm cheeeeeeesee

Salad and bread-n-butter on the side.
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Old 09-18-2011, 09:16 PM   #37
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Moroccan-style couscous with garlic, onion, zucchini, turnip, carrot, chickpeas, tomatoes, raisins, chicken broth, harissa, etc.
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Old 09-19-2011, 12:21 PM   #38
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Andy! Have you been peeking in my fridge to see where I hide my lemons? I only have 2 left and I'm making sure no one else can find them.

I will also confess to feeling a rise in anxiety when I pull the last bottle of lemon juice off the pantry shelves, and plan a trip to Costco ASAP!

Pac, you really think I might need a 12 step program? Doesn't EVERYONE use this much lemon juice????
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Old 09-19-2011, 12:25 PM   #39
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I don't think I used that much lemon juice in my fishing days, Alix.
And even then it was mostly to clean the fish smell off my hands
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Old 09-19-2011, 12:32 PM   #40
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But a little bit of lemon just brightens everything up...makes it perky. Wouldn't you like to be perky? Heh heh heh! Or zesty?

OK, I'm shutting up now before I say something else.
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