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Old 01-12-2009, 11:00 AM   #11
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Connie, I'm glad to see you on. I have a question. Do you remember the method of testing for doneness in a steak comparing the tension in parts of your hand? I've seen it done, but can never remember. Thanks.
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Old 01-12-2009, 11:32 AM   #12
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Does anyone else see something strange about a menu that has meat, potatoes, corn? Corn was always thought of as starch in my family and we have either/or but not both.
Not me. lol When I make meatloaf and mashed potatoes we always have corn. It's the way I've eaten it since I was a kid. Of course that's the only meal I can think of.

For dinner we're having leftovers of chicken and rice and chocolate cake for dessert.

Barb
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Old 01-12-2009, 11:42 AM   #13
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Dinner tonight is Ravioli, meatballs, sausage, garlic bread.

Constance.....can you post your soup recipe?
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Old 01-12-2009, 11:52 AM   #14
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Steak and broccoli. I'm not sure what I'll do with the steak yet, but the broccoli will be cooked with chile powder and a whole lot of garlic.
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Old 01-12-2009, 12:37 PM   #15
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Using my leftover turkey, dressing, etc into a casserole.
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Old 01-12-2009, 01:03 PM   #16
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I'm making Greek Leek and rice with ground lamb added "just for the fun of it." It's an easy one dish meal. I'll give Paul feta and olives on the side and maybe fry up some pita bread if I can find some in the freezer.
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Old 01-12-2009, 01:25 PM   #17
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I have a tri-tip roast thawing. I don't know what I will be having with it yet.
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Old 01-12-2009, 01:32 PM   #18
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Shake n bake pork chops, parmesan noodles and green beans
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Old 01-12-2009, 04:00 PM   #19
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Im making hard and soft beef taco's.. with some rice..
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Old 01-12-2009, 04:53 PM   #20
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Quote:
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Do you remember the method of testing for doneness in a steak comparing the tension in parts of your hand? I've seen it done, but can never remember. Thanks.

Check here for a diagram and explanation, licia.
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