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Old 12-16-2010, 04:50 PM   #11
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I think I want to eat at licia's tonight!

If my avocados are soft enough I will have tacos, but since I don't think they will be, I will probably have beef chow mein. How funny, as I was typing this, a little Hotmail pop-up came up telling me I just got an email from the California Avocado Commission.

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Old 12-16-2010, 04:51 PM   #12
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Come on down - you aren't really that far away.
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Old 12-16-2010, 05:32 PM   #13
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Come on down - you aren't really that far away.
Since James has the car, it might take me awhile walking! It sure sounds good though!

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Old 12-16-2010, 05:45 PM   #14
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I've just put some rice on for Chicken Fried Rice. I am still working my way through a bunch of Spring Rolls from the freezer.
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Old 12-16-2010, 06:40 PM   #15
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I've just put some rice on for Chicken Fried Rice. I am still working my way through a bunch of Spring Rolls from the freezer.
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Old 12-16-2010, 07:01 PM   #16
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I have a pot of chicken cooking for Chicken and Homemade Noodles. YUMYUM
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Old 12-16-2010, 07:09 PM   #17
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As I suspected the avocados weren't ready, so beef chow mein it is. I'm being good tonight though (a little anyway) and am going to have it on basmati rice instead of white rice, which I usually use. Hopefully that will make up just a teeny bit for all the preservatives in that LaChoy can!

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Old 12-16-2010, 08:11 PM   #18
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I made a pot of chicken chipotle tomato soup.

Kinda fun to start with a whole chicken and end with a nice pot of soup.
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Old 12-16-2010, 08:48 PM   #19
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WOWIE!! Everyones food sounds great AND the food pics are fantastic!!

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When I went to put away the pork shoulder, it was already room temperature, so I went ahead and started it braising in sherry and water. I'm cooking it low and slow, but still am not planning on it for dinner.

I'm really psyched about the braised in butter chicken livers with country gravy.

However, I do have a question for msmofet. I found a couple of thin chuck steaks for sale. There is a lot of marbling, but looks kind of tough.

How do you make your pan fried/breaded dish? Do you think it will be tender enough? My first thought was to brown both sides and simmer for a couple of hours in pan gravy, but I'm up for ideas.
I love the flavor of chuck and don't mind if it is a bit chewy but thin ones aren't to tough. I had a change of plans.

Our dinner: Beef Stroganoff (chuck steak cut into thin strips and sliced mushroom caps seasoned and sautéed in butter till steak was brown and mushrooms tender. One box of Trader Joe’s condensed cream of Portobello mushroom soup , burgundy wine and milk added and simmered till tender, finished with sour cream), egg noodle bows tossed with butter and parsley and a green mixed salad.

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Old 12-16-2010, 08:53 PM   #20
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Well, the chicken livers can wait until tomorrow.

I braised the pork shoulder (7.36#) in about a cup of cream sherry, and a cup of water. 2-1/2 hrs at 325 degrees. I left it in the oven for a 1/2 hr more then put it on a plate.

Of course I had to taste it, so I ended up with a couple of slices with a little of the concentrated sherry/water. No nothing. No salt. No pepper. No spices. Mmmmm.

I decided it would do instead of messing up the kitchen more than it already is :)

I covered it up and put the pot likker away. The rest of the kitchen will kind of do itself. Every time I go in there, more gets done.
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