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Old 09-20-2015, 06:02 PM   #11
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Quote:
Originally Posted by Dawgluver View Post
GG, we have a large Hispanic population here, and our grocery stores are well-stocked with Mexican ingredients. The brand I use is Moderna. They call their pasta "Fideo", it comes in various shapes, like tiny stars, little noodles, and what I'm using, fideo nests. It's all made in Mexico from semolina. It cooks up really quick in soup!
I think at this point, the entire country has a large Hispanic population I have a Mexican grocery store nearby, as well as a sizable Hispanic foods aisle at Kroger. I'll have to look for those.
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Old 09-20-2015, 10:56 PM   #12
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Sorry, no MEX tonight.............Soft shell crab sand w/ wasabi mayo. Reversed sear rib eye w/ stuffed mushrooms. Then caramel cheesecake.



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Old 09-20-2015, 11:21 PM   #13
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Looks scrumptious Joey. Also looks like you put in a lot of effort.
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Old 09-20-2015, 11:28 PM   #14
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I made pot o' pig and boiled potatoes. Stirling made rødkål (Danish red cabbage). I have made changes to the pot o' pig recipe. I should update it here. We had homemade strawberry ice cream for dessert. It was my second try with the recipe from the instruction booklet that came with the ice cream maker. Believe it or not, it was better with half as much strawberry. Maybe that's 'cause the organic strawberries I use have so much flavour.



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Old 09-21-2015, 12:05 AM   #15
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Wow...great looking dinners, Joey and Taxy!

Joey, how do you reverse sear....is it with sous vide? I'm so used to searing first on the grill and so set in my ways - I'd be afraid of overcooking with the reverse method. But yours look lovely.

I had a tuna sandwich on rye and a fruit salad this evening.
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