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Old 03-07-2017, 10:37 PM   #21
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Originally Posted by Steve Kroll View Post
I buy Ribeye in bulk and eat it two or three times a week. It's my favorite cut of meat. If he's worried about the fat, tell him you know someone who eats it all the time and lost a bunch weight doing so.

Dinner tonight... finished up the last of the cucumber salad I made on Sunday, along with a spicy pan fried poke chop. The sauce is homemade ghost pepper relish.

Looks delicious, Steve.

About your cucumber salad...do you make a dressing of sour cream and dill? Trying to figure it out from the pic, my eyes aren't all that great - sorry if you posted it and I missed it.
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Old 03-07-2017, 10:51 PM   #22
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Originally Posted by Andy M. View Post
Crimini are indeed smaller versions of portobellos.

I don't find button mushrooms nasty at all.
Did you typo and mean "not tasty?"

I think the white mushrooms lack in taste compared to baby bellos, particularly when sauteed, but even when raw.
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Old 03-07-2017, 11:24 PM   #23
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Looks delicious, Steve.

About your cucumber salad...do you make a dressing of sour cream and dill? Trying to figure it out from the pic, my eyes aren't all that great - sorry if you posted it and I missed it.
Thanks Cheryl!

I don't know if I've ever posted the recipe. In fact, I've been making it for so long, I don't even know if I HAVE a recipe. But basically it's this:

3 medium cucumbers, peeled and sliced
1 bunch scallions, sliced
3/4 cup mayonnaise
1/2 cup sour cream
1 tbsp dried dill weed.
1 tsp dried basil
1 tbsp vinegar (preferably light, e.g. Champagne, white wine, or even distilled in a pinch)
1 tsp sugar
1/2 tsp black pepper
2 good pinches salt, or to taste

Just whisk together the dressing ingredients, and toss with the veggies. If I'm making it a day ahead, I lightly salt the cucumber slices and let them drain in a colander, refrigerated, overnight. This helps keep the salad from being too watery.
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Old 03-07-2017, 11:25 PM   #24
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I made some French toast, hickory smoked thick bacon in the oven, and some scrambled eggs. I bought some real/pure Canadian maple syrup today at Aldi's for $7. I threw out the tiny bit of the fake syrup that was left in the fridge. Ick. Made from corn syrup.

$7 for real maple syrup is a great price. I think it's $10 at Giant Eagle.
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Old 03-08-2017, 02:52 AM   #25
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...I still can't get over how good oxtail is.
And I can't get over how spendy it's become. Darn those TV "Chefs". My Mom would make oxtail stew because they were cheap. Now they cost around $7 around by us. Nuts.

**************************

We had a whole bunch of roasted veggies. Oh, and a bit of sauteed chicken cutlets and mushrooms with a white wine/lemon/butter pan sauce. Starting at the lemon and going clockwise it's: beets with cinnamon and fresh-grated nutmeg; broccolini, carrots with Aleppo pepper; Brussels sprouts hearts; chicken and mushrooms.
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Old 03-08-2017, 03:01 AM   #26
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And I can't get over how spendy it's become. Darn those TV "Chefs". My Mom would make oxtail stew because they were cheap. Now they cost around $7 around by us. Nuts.
What kills me is how expensive flat-iron steak has gotten, now that everyone knows how good it is. I used to get it for about three-bucks a pound. Now it costs the same, or more than ribeye. I never see it on sale.

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Old 03-08-2017, 06:39 AM   #27
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One pan meal: pan fried bone in Pork chops remove from pan. Then a quick sautÚ of onion and potatoes to loosen the fond. One envelope of Pork gravy and one cup water added. Bring to boil and thicken. Add bag of sauerkraut and caraway seeds. Stir to combine all. Add chops on top and cover pan. Allow to simmer for approximately 40 minutes till potatoes and chops are tender. Will post pic tomorrow/later.
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Old 03-08-2017, 07:28 AM   #28
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Med, when did you make the oxtail ragu and can you tell me about it?

Oxtail is so unbelievably succulent and it's been sooo long since I've had any. A few years ago you could find it at Costco, but not now.
About a month ago, Thursday 2/2/2017 What's on the plate mate? from this Oxtail Rag¨ with Gnocchi Recipe | Bon Appetit . I made 2/3 of the semolina gnocchi recipe the first time using a 9x9 square pan. I was planning on making fresh pasta for last night, but I told Craig dinner was on him yesterday and he chose the oxtail ragu so we ended up using Barilla rigatoni, still good.
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Old 03-08-2017, 07:34 AM   #29
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And I can't get over how spendy it's become. Darn those TV "Chefs". My Mom would make oxtail stew because they were cheap. Now they cost around $7 around by us. Nuts.
.
I don't remember how much they cost, but I do remember thinking WOW, that's a lot for what used to basically be throw-away pieces. At least it made enough for 2 meals, with 1 leftover lunch the first go round, and it was still much cheaper than going out. If we'd had anything other than the pasta and the ragu last night, there probably would have been a leftover lunch as well this time as I couldn't finish my bowl of just pasta and ragu, but Craig finished it for me. He really likes it too.
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Old 03-08-2017, 03:08 PM   #30
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Cheryl, What is the red stuff on your pork chop? I make a chili sauce for pork and beef but not bright red like that. It looks interesting.
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