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Old 03-29-2008, 05:31 PM   #21
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I made a sort of pork goulash. Sliced four onions and fried them with paprika & kaffir lime leaves. Then fried of some pork chunks, stirred through some flour. Added back the onion, about a pound of sliced carrots, four squashed garlic cloves and 500ml of cider.

Bought it to the boil, dropped to a simmer and left it covered for approx 15 mins. Removed lid and let it reduce down. Served with plait bread warm from the oven - wonderful.
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Old 03-29-2008, 05:35 PM   #22
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Cider? Like apple cider, cider vinegar? Or is that a British word for something we call something else?
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Old 03-29-2008, 05:38 PM   #23
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It is apple cider - sorry we just call it cider over here.
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Old 03-29-2008, 06:34 PM   #24
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Thanks. For all I knew you meant an ale
Sounds interesting and good.
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Old 03-29-2008, 06:59 PM   #25
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spaghetti with Italian peppers and onion sausage, and my artisan bread.
Hatfield's makes the delicious sausage which has peppers and onions in it.
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Old 03-29-2008, 07:11 PM   #26
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Quote:
Originally Posted by pacanis View Post
Where's everybody been getting their corn on the cob from? The store? Is it any good that way? I'm jonesin' for some but I've only ever bought it in season from the road stands. Geez I miss cooking that on the grill.
I have to admit I am cheatin' on the corn cobs (served one to the border last night). We got several dozen peaches and cream when we were on Vancouver Island last year and I used the large stock pots and lowboy burners to blanch it, then shocked it in ice water and froze them. We have a few left to get us through to this season. I prefer to have the fresh and do as many as I can that way, but freezing my own is sure better than the store stuff. Though I did get some Green Giant cobs at Costco that weren't too bad.
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Old 03-29-2008, 07:19 PM   #27
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I didn't know you could do that to a whole ear, Laurie. I thought you had to shave the kernels off or something.... Do you do that with the husk on? That's my favorite way to grill it, with the husk on.
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Old 03-29-2008, 07:31 PM   #28
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No, Pacanis, I have never blanched with the husks, but you are right that is the best way to grill corn. If we grill the frozen corn we usually do it in foil, or we boil it and use flavoured butters, like the one I have Uncle Bob on the BBQ sides thread.
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Old 03-29-2008, 07:35 PM   #29
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I never thought of putting frozen corn in foil and grilling it.... I wonder if I can get that brownish look I like when grilling cobs....
This merits some thought. Thanks!
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Old 03-29-2008, 07:40 PM   #30
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I never thought of putting frozen corn in foil and grilling it.... I wonder if I can get that brownish look I like when grilling cobs....
This merits some thought. Thanks!
You might want to thaw it first! And yes, if you butter the foil, you do get a little "charing" and smoky flavour like grilling it in the husk. Experiment, you will like it!
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