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Old 11-05-2017, 06:21 PM   #21
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We ate at church tonight. The youth sponsored a chili cook off as a fundraiser. Got to sample lots of good chili! The kids raised over $300. Not bad for a little church! They had nice crusty bread and salads with it. It was all very nice.
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Old 11-05-2017, 06:40 PM   #22
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I am doing wings, too. I am trying to replicate some really tasty wings I had at Hector's in Kirkland WA lat week.

Pictures at eleven... maybe...

CD
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Old 11-05-2017, 06:54 PM   #23
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Tenderloin in mushroom cream sauce, fondant potatoes, asparagus
.....
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Old 11-05-2017, 07:01 PM   #24
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Poached pears broiled with Gorgonzola and prosciutto...
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Old 11-05-2017, 07:02 PM   #25
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Cavatelli pasta with meatballs, Braciole and gravy I made yesterday. Topped with toasted seasoned bread crumbs and fresh grated R & P cheeses.

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Old 11-05-2017, 07:13 PM   #26
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I pulled a bag of mystery meat out of the freezer to thaw yesterday. I wasn't sure what it was, other than it looked like either beef or lamb. Turns out it's a couple of beef tenderloin "tails" (the tapered ends of the tenderloin). I suspect I portioned a whole tenderloin sometime ago, and threw the two end scraps in the freezer without labeling them.

They're happily swimming in the sous vide at the moment.
Rock, K-Girl, S&P, MsM... some tasty looking dinners there.

My "scrap meat" turned out pretty tasty, too.

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Old 11-05-2017, 07:20 PM   #27
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Rock, K-Girl, S&P, MsM... some tasty looking dinners there.

My "scrap meat" turned out pretty tasty, too.

Nicely cooked!
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Old 11-05-2017, 07:39 PM   #28
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Steve, I just used a sous vide for the first time this past week. I brought it up to 125 degrees F before searing on the grill for 5 minutes, half on each side for color. My steaks were more done than yours. What was the temperature to get your steaks to be that doneness? If you don't mind me asking.
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Old 11-05-2017, 07:53 PM   #29
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med, photos please? I'd love to see how you guys do the wings in that round-thingy...

LB, I'm making Lasagne too!

I've already got that cutie 1/2 sized casserole pan prepped and waiting in the `fridge with parchment paper over it as well as a sheet of tin foil.
Tomato product bothers my stomach, but I can tolerate a small amount every so often. And like you and yours, we've had a hankering for it.

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[file photo-full sized Lasagne]

I use browned Sweet Italian Sausage, Ricotta-Parm-Mozz Cheese combo and then I've been cheating lately and using Trader Joe's Marinara rather than make my own... just as good and much easier

Attachment 28330

some bread and vino and you're good man!

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Oh My GAWD! I'm just STUFFED!!

What is it about certain foods that make you eat WAY more than you know you should?! GEEZ! That was so ONO (delicious in Hawaiian ) !!
And we only ate one third of the casserole, more than enough to share with neighbors ...
DH: HEH! What did you say? We're NOT sharing this dish!
Me: Yes dear
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Old 11-05-2017, 07:58 PM   #30
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Steve, I just used a sous vide for the first time this past week. I brought it up to 125 degrees F before searing on the grill for 5 minutes, half on each side for color. My steaks were more done than yours. What was the temperature to get your steaks to be that doneness? If you don't mind me asking.
For tenderloin I go for 130 in the sous vide. Then I sear them for about 30 seconds per side in a real hot carbon steel pan. I'm wondering if 5 minutes on the grill may have been too long for your steaks. They don't really need any more than a hot, quick sear to put some color on them.
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