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Old 10-20-2013, 07:33 PM   #61
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+1 I want some of Katie H's pork roast, too - and Princess's clam chowder...and...and...and.. Yikes, just everything looks and sounds so good. lol
Cheryl, the pork roast was an experiment and it turned out beyond expectations.

I took a small pork loin, dampened it and liberally coated it with herbes de province and kosher salt. Really put on a thick coating, then baked it at 400F until the internal temperature was 145F. Wow! I will definitely do this again.
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Old 10-20-2013, 07:41 PM   #62
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Nice spread Rocklobster!
Thanks. One of the quickest and easiest things in my dinner rotation...
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Old 10-20-2013, 07:45 PM   #63
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OH MY GOODNESS that looks good.
Thank you!
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Old 10-20-2013, 07:55 PM   #64
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Finally drooled my way through this thread. Everything looks and sounds yummy. Too bad I was slurping my bowl of warmed-up canned chicken soup at the time. Wish I could find the gang of thugs that beat me up last night while I was sleeping. More likely I had a variation of the bug that took him down for a day last week. As his penance Himself gets to finish up the last of the chicken and biscuits. This cook is on sick-time until tomorrow. And I will cook tomorrow. Canned chicken soup certainly isn't anywhere near as good as homemade, but it's still healing.

Headed to my chair with a cat and the remote. A rerun of "Castle" is due up...and I've been feeling a bit chilled.
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Old 10-20-2013, 08:31 PM   #65
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Wow, I didn't know you were making potato bacon, too, Fi.
Two very fine soups

Here's my dinner.
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Old 10-20-2013, 09:22 PM   #66
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Exact same soup until you add back the bacon or the clams and juice. Very filling.

Oh my, Yum! that looks good Pac!
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Old 10-20-2013, 09:27 PM   #67
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Pacanis, that sausage sandwich looks amazing, especially with the toasted French roll. Are those fried mozzarella bites with it?

Princess, wonderful looking soups. Glad you found your camera and can take pics! Cooking Goddess....ugh....hope you feel better soon.
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Old 10-20-2013, 09:29 PM   #68
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Cheryl, the pork roast was an experiment and it turned out beyond expectations.

I took a small pork loin, dampened it and liberally coated it with herbes de province and kosher salt. Really put on a thick coating, then baked it at 400F until the internal temperature was 145F. Wow! I will definitely do this again.
Isn't it great when our experiments turn out to be keepers??!
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Old 10-20-2013, 09:35 PM   #69
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I took some of the leftover roast chicken masala from Monday and added some sauteed onion and garam masala, tomato, pasata, and Stingin' Scorpion sauce (made by my friend Greg Brooks of Peppermaster Hot Sauces Website). I served it over brown basmati rice and we had Carlsberg with it. Yum.
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Old 10-20-2013, 10:01 PM   #70
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We hit Busch Gardens Williamsburg tonight for their Howl-O-Scream shows. Ate in Italy and had eggplant Parmesan, and chicken parmesan with salads and garlic sticks. Not bad for "industrial" food at a theme park.
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