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Old 09-08-2013, 09:10 PM   #61
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Originally Posted by pacanis View Post

Thanks Dawg.
Mohito? The mojo sauce I drizzled across the top.
And you forgot the national drink of Cuba!

Mojito: Rum, seltzer, mint, lime, simple syrup.
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Old 09-08-2013, 09:33 PM   #62
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oops. Next time.
It sounds great... mang
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Old 09-08-2013, 09:53 PM   #63
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Football.... this is the American version with a funny shaped ball?

(Proper football is of course played with a round ball and far less in the way of shoulder pads...)

Loved the look of the fish with the avocado salad - hope it tasted as good as it looks and I look forward to seeing what you come up with next Pac!

This is a great idea by the way. But it definitely wouldn't work in Britain - it would be fish and chips or curry, pretty much every week!
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Old 09-08-2013, 10:36 PM   #64
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BOOOOOOO to the Panthers! They were in defeat to 12 - 7 from the Seattle Seahawks.

There is the Romanian word for the lousy losers of them but I will not say of it. It does have the similarity of the stinky things one does not wish to step into.

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~Cat
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Old 09-09-2013, 03:19 AM   #65
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OK, to get back OT, first up for my team's opponents were the Miami Dolphins....First up, Congri, or Cuban Red Beans and Rice......
That looks a lot like the Hoppin' John I've been meaning to make once the weather gets cool. And Mojitos? With the way our team played today those should have been the ONLY thing you were consuming during the second half.
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Old 09-09-2013, 05:52 AM   #66
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Thanks Katy.
Next up Baltimore and I've got my dinner all picked out already.
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Old 09-09-2013, 06:56 AM   #67
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First up, Congri, or Cuban Red Beans and Rice. I used this recipe
I will be eating this for weeks, but won't mind. It was delicious. Even if the picture wasn't (new camera).
Those folks have great recipes. Been a while, but, last time I made Congri, I used one of them Smithfield ham slices (They label it ham steak). Threw it on the grate over a good smoky fire afore cutting it up. I really like the flavor it gives to recipes such as this.
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Old 09-09-2013, 08:46 AM   #68
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I used a Smith's smoked ham shank, Hoot. I will say though, the meat was rather salty, but the saltiness seemed to disappear and work with everything else.
I really should have halved the recipe, but wasn't sure how that would work with the shank. Probably not a big deal now that I've made it.
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Old 09-09-2013, 09:38 AM   #69
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Those smoked ham hocks are good, but you're right..mighty salty. If you try using one of them ham steaks, be sure you use the one in the refrigerated section. Not sliced country ham; too salty, again.
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Old 09-09-2013, 04:15 PM   #70
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Seein' as how my Redskins are playin' Philly tonight, we are gonna have Philly Cheese Steaks with a little twist. Gotta small pork loin almost done, gonna shred it, cook up some onions, bell peppers, got some pepper jack cheese and some good sharp cheddar. Sammiches with an ice cold adult beverage or two whilst we watch the game.
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