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Old 08-11-2016, 02:24 AM   #11
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Steve, the only thing that would make the steak look even better was cutting into it so we could see how nicely rare it was.

CWS, I'm glad to hear you've had a couple easier days taking care of your folks. You are a great daughter. I don't know if I would have been as strong.

Your bright plate shows off you fish dinner nicely, GG. And I had the same thought that Andy did - I don't use anywhere near as many seasonings as some of you guys. I guess I'm a plain Jane kinda Polish girl.

Nothing plain about tonight's dinner. I had a ham bone shoved deep into the back of the refrigerator and decided it needed to be moved along. We had ham and beans and collard greens...with a little bit of bacon. A tube of Grands biscuits was baked up so we had something to sop the potlikker up with. Now I have a lot of room in the fridge. Off to shop tomorrow, then I won't poke my nose out until the temps drop down into the low 80s. I. Hate. Heat.
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Old 08-11-2016, 05:40 AM   #12
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CWS, I'm glad to hear you've had a couple easier days taking care of your folks. You are a great daughter. I don't know if I would have been as strong.

/>
Roten Faden is not all it is cracked up to be. The Sami people call it having bone marrow. Enough with the character-building crap, I think I have enough Roten Faden to last the rest of this lifetime. Being an adult is also not all it is cracked up to be--I want to be a mermaid!
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Old 08-11-2016, 05:42 AM   #13
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Craig decided he was tired of our freezer diving meals and wanted some chili, so he stopped by Penn Dutch on his way home and grabbed some g. beef and the rest of the fixins. We each made our own to our respective tastes. Back to freezer diving tonight though as I had already pulled stuff out for thawing for yesterday before he called with his chili craving.
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Old 08-11-2016, 06:59 AM   #14
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Smoked pork and swiss sandwiches, with a side of freezer pickles...
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Old 08-11-2016, 07:48 AM   #15
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Oh I'm so pleased you both liked the Cuban Picadillo recipe also Andy. Something different, right?
K, I need to try that Picadillo recipe. Do you make it low carb?
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Old 08-11-2016, 12:06 PM   #16
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K, I need to try that Picadillo recipe. Do you make it low carb?
Steve, I don't know the carb count on the recipe, but it's not bad without potatoes. The small amount of golden raisins is really necessary for the balance of the flavors, and so worth the carb count imo.

Here's the recipe again..
http://allrecipes.com/recipe/220167/...yle-picadillo/

PS I see now it's 29g of carbs with the potatoes.
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Old 08-11-2016, 12:35 PM   #17
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I finally did my 6-hour sous vide tri-tips @ 129* and they came out great. I used a cast iron pan to sear and kept the pan hot so the well done crowd can continue cooking their sliced meat to their liking.
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Old 08-11-2016, 12:51 PM   #18
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Steve, I don't know the carb count on the recipe, but it's not bad without potatoes. The small amount of golden raisins is really necessary for the balance of the flavors, and so worth the carb count imo.

Here's the recipe again..
Cuban-Style Picadillo Recipe - Allrecipes.com

PS I see now it's 29g of carbs with the potatoes.
I ran it though my Living Cookbook software; allowing six servings (about 15 ounces), it's 27g of carbs. Allowing eight servings (about 10 ounces), it's 19g.

A 15-oz serving without the potatoes is about 16g.
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Old 08-11-2016, 01:02 PM   #19
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Thanks for your help GG. Those are great numbers for low carb without the potatoes!
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