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Old 01-02-2006, 07:31 PM   #11
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Quote:
Originally Posted by SierraCook
You must like anchovies, Shannon. I just cannot get myself to get passed the anchovie part of that recipe. The rest sounds yummy, though.
Nope I am a first-timer! I meticulously cleaned all the yuckies off of some sardines cause I couldn't find anchovies at wally-world? Are they hard to find? The bagna cauda thread mentioned using sardines, so I went that route. If I find anchovies, I will try it again.
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Old 01-02-2006, 07:45 PM   #12
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I am not sure that I could do either. One of the recipes I saw said something about anchovie paste. That would work for me. I one of those people that can eat certain things only if it doesn't look like what it is.
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Old 01-02-2006, 08:13 PM   #13
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Quote:
Originally Posted by SierraCook
I am not sure that I could do either. One of the recipes I saw said something about anchovie paste. That would work for me. I one of those people that can eat certain things only if it doesn't look like what it is.
Sierra,
anchovie paste would work fine, and for your first time add a little at a time and blend it in well, give it a taste, you really don't want to taste only anchovie, but a blend of all the ingredients. I love anchovies and use the kind in the tin like sardines..They truly make the dish what it is..I bet you'd like it
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Old 01-02-2006, 08:16 PM   #14
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onion soup and french bread with jack cheese and parm..That's it we all had a very BIG lunch plus, I've had it today, I must have been on then off a chair a couple of dozen times re-doing the kitchen cabnits..UGH

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Old 01-02-2006, 08:34 PM   #15
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I tried a new thing tonight - roast beef roasted in a salt slurry crust. This oughta be interesting!
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Old 01-02-2006, 09:13 PM   #16
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I had some cereal and will probably be hungry again soon. Maybe a breakfast burrito, that is if I am able to set down my son for ten minutes, though I highly doubt it.
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Old 01-02-2006, 11:05 PM   #17
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We got a Red Lobster gift card for Christmas, so we are going out.
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Old 01-02-2006, 11:29 PM   #18
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provolone sub? did i have dinner?
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Old 01-03-2006, 11:17 AM   #19
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last night i made arroz con pollo y cippolines.
i washed and patted dry some boneless skinless chicken thighs, then sprinkled them with a rub od ground cumin and celery seeds, black pepper, paprika, and dried parsley, then they were floured.
next i flavored a few tablespoons of light olive oil over medium high heat with cubed chorizo, smashed but still whole cloves of garlic, and whole cippolines. setting aside the chorizo/garlic/onions when toasted, and reserving the oil, i browned the chicken thighs, then added a family sized box of goya yellow rice, the seasoning "chunk" and 3 cups of water. the cippolines, garlic, and chorizo was nestled in, and it was brought to a boil, and covered and simmered for about 30 minutes, until the rice absorbed all of the water.
it was very good, but very salty. the browned chorizo added enough salt by itself. next time i would only use about a third of the seasoning chunk (which is essentially chicken bouillon) that came with the box of rice.
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Old 01-03-2006, 05:56 PM   #20
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soup, fluids. ill after like 4 days! provolone sub. umm....
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