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Old 10-28-2013, 03:19 PM   #11
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Pan fried pork chops with gravy, apple onion and remainder sauerkraut from yesterday liberally tossed w caraway seeds. That's as far as my thinking has gotten though I think I should make some mashed 'taters too.
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Old 10-28-2013, 03:49 PM   #12
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Spaghetti with salads and bread.
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Old 10-28-2013, 03:51 PM   #13
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gather round fellow gastronauts,this is how the tale unfolds.i was seeking inspiration for tonights repast & stumbled upon a jar of preserved lemons that i had made last spring & forgotten about,ah hah,thought i,for i also remembered a long forgotten stewing pack of cheap cuts of lamb languishing in the dingy depths of my freezer,next to mr yamamoto...you remember mr y...the japanese soldier who didn't know the war had ended?..no?...anyway the thought of said two foodstuffs transported me to the exotic warmth of morocco & the equally exotic warmth of laila who i met under a star filled sky in the night market of marrakech.laila taught me a few things,steady in the ranks,including tagine cookery.so laila if you are reading this,in the words of rod stewart "think of me & try not to laugh" harry & laila's ras el hanout lamb tagine with jewelled giant saffron cous cous
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Old 10-28-2013, 04:05 PM   #14
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Country style steak with rice. Steamed green beans on the side.

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Old 10-28-2013, 04:07 PM   #15
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Harry,
I've seen that long skinny red chile pepper in other dishes you have made. What kind is it? It resembles, to me, either a thai pepper, except it's longer than ours or perhaps a tabasco pepper.
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Old 10-28-2013, 04:07 PM   #16
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Looks great, Harry. I'm having another bowl of the veggie soup I made earlier.
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Old 10-28-2013, 04:13 PM   #17
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Quote:
Originally Posted by Whiskadoodle View Post
Harry,
I've seen that long skinny red chile pepper in other dishes you have made. What kind is it? It resembles, to me, either a thai pepper, except it's longer than ours or perhaps a tabasco pepper.
it's not the same one whiska,i've got more than one...just kidding matey!!
don't know mate,just checked the packet & it just says "grown in spain" "medium heat".tell you what me old mucker,they lied about the heat...bloody hell they are hotter than satan's underpant's!.i'd put them somewhere between bird eye & scotch bonnet..that's why i left this one whole.really tasty too so i think i'll keep the seeds from one & trying growing them!!
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Old 10-28-2013, 04:15 PM   #18
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Looks great, Harry. I'm having another bowl of the veggie soup I made earlier.
thanks cw,enjoy the soup!!
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Old 10-28-2013, 04:18 PM   #19
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Hard to beat a lovely tagine Harry - and that looked spectacular!
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Old 10-28-2013, 04:22 PM   #20
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Wow, that plate has a lot going on. It looks outstanding, Harry.
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