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Old 08-17-2016, 01:34 AM   #31
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Originally Posted by Gourmet Greg View Post
...and now I am head-to-head with Romano's Macaroni Grill!...
...This night my Chicken Marsala was almost as good as Romano's and next time it will be equally good or better...
Romano's? Really? THAT'S the bar you have set for yourself? Unless you have much better Romano's than those I've been subjected to. Two in the Greater Cleveland area, and one somewhere on the road while traveling, and not one above average, IMO. I bet your chicken Marsala was better than any at one of those we've eaten at.

... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
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Old 08-17-2016, 01:51 AM   #32
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Great looking dinners, s&p and GG. A lot of yummy sounding meals here, too. We had spinach salads (yes, there is spinach under all of the other stuff) and naan pizzas. Himself's was a more traditional pepperoni, red onion, prosciutto, and mushroom on red sauce kind, mine was prosciutto, fig, and goat cheese on a bed of ricotta. Had to use Fontina to top his since I no longer had that 1/2 pound chunk of mozzarella I thought I had in the freezer. Oops. ~ We each have half a pizza leftover. Along with the couple other leftovers in the fridge, except for a salad, tomorrow's supper is done! Yay!
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... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
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Old 08-17-2016, 04:40 AM   #33
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Porchetta sammies with caramelized onions and gruyere, with HOMEMADE potato chips. Tried a new method. First soak in ice water while they were being cut, thinnest on the little handheld adjustable mandoline, 0.3. Drained and rinsed a couple of times. Then, a HOT water soak with 3 tblsp of salt for a little over 30 minutes. Took a handful of slices out for each batch, rinsed again, drained in a wire mesh colander, then onto paper towels to get patted dry. Fried in 350ish oil until golden brown. OMG they were so good. Craig kept coming to steal some, getting a bowl the last couple of times. I finally told him NO and to go away because I wanted some to actually have with the sammies. There are leftover sammies, but no potato chips. They have all mysteriously disappeared!

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Old 08-17-2016, 11:35 AM   #34
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Last night the last thing I ate was a bowl full of chopped tomatoes, romas, san marzanos, and redortas. I lightly salted them, then spread them with a small amount of mayo (which mixed with the tomato juices), then sprinkled it with freshly made bacon in small pieces. It was heavenly.
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Old 08-17-2016, 01:33 PM   #35
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Thanks for the info on Hatch chilis everybody. :) As for Walmart I'll look but I bet it's an Arizona thing, but I'll check my local. We do have a Sprouts that locals have recommended too. It would be heaven to find 'em roasted and frozen. They are the starting point for so many New Mexican dishes. I really miss my summer I lived in Santa Fe but unfortunately it's a 2 day drive each way.

And thanks also for the Chicken Marsala comments. I expect our Romano's is better than yours, I've had uniformly good food there, particularly their lamb shanks served of course with Crimeni mushrooms. That's when I said, "I gotta get me some!"

I think my next Chicken Marsala I'll bypass the cream and serve a thinner sauce, or as I said use a bit of cornstarch if it absolutely needs thickening.

I realized only a couple days ago that "baby bella" is synonymous with Cremini. I have no doubt they taste better in cooking, although served raw like in salads I'll continue to prefer the white button mushrooms which I've found are more tender, but less tasty.

I like to snack on raw vegetables while cooking dinner: green onions, radishes, mushrooms. I use a dip of either salad dressing, sour cream with onion soup mix, or Greek yogurt (Fage) with onion soup mix lately since I'm on a diet. One day I compared white button and baby bella and discovered the baby bella were tougher. But I have no doubt they cook up more tasty!
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Old 08-17-2016, 02:43 PM   #36
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Delicious looking dishes, CG and Medtran!

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