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Old 12-29-2013, 03:05 PM   #791
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tonights offering is/was...is:
harry's fritto misto di mare(prawns,chipirones(baby squid) & haddock loin)lightly dusted with potato starch/umami dust served with a simple green salad of romaine lettuce,sweet emerald green toms,sugar drop toms,chilean baby hass avocados & giant egyptian spring onions.salad dressing was an equally simple fruity italian evoo & californian meyer lemon juice.super chilled chablis icier than rudolf's nose.thank you!
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Old 12-30-2013, 01:50 PM   #792
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tonight's taste of japan is:
harry's teriyaki/shichimi togarashi marinaded tuna loin on a bed of saffron udon noodles with steamed samphire.cooked perfectly,rare of course,for two to share.sapporo export grade beer colder & sharper than a samurai blade.thank you!!
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Old 12-30-2013, 03:02 PM   #793
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I'm stealing that grill pan. I've been wanting one for a while.
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Old 12-30-2013, 03:09 PM   #794
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I have one but my stuff never looks like Harry's.
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Old 12-31-2013, 04:50 AM   #795
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Quote:
Originally Posted by Macgyver1968 View Post
I'm stealing that grill pan. I've been wanting one for a while.
not worth the air fare,mac!less than £10/$15 from ikea.rectangular,so it can cover two hob plates for even heat ditribution,handle folds for storage,it lasts for yonks & i usually don't use any oil,the nonstick is that good.i give all of my griddle pans some "hammer" & i'm only on my second one in 8 years or so.it also "does what it says on the can",as you have seen!damn clever those swede's!!
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Old 12-31-2013, 04:56 AM   #796
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I have one but my stuff never looks like Harry's.
far too modest,cazza!sure your grub looks/tastes just grrrrrrreat(tony the tiger moment!!)!!
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Old 02-28-2014, 07:45 AM   #797
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It's taken me a while, but I'm finally getting the hang of my (not so new anymore) grill and it's burner arrangements when cooking chicken wings.
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Old 02-28-2014, 08:05 AM   #798
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It's taken me a while, but I'm finally getting the hang of my (not so new anymore) grill and it's burner arrangements when cooking chicken wings.
Those are some tasty looking wings pac. What kind of sauce is on them?
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Old 02-28-2014, 08:15 AM   #799
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Quote:
Originally Posted by pacanis View Post
It's taken me a while, but I'm finally getting the hang of my (not so new anymore) grill and it's burner arrangements when cooking chicken wings.
I don't see your serving!!! Didn't you fix enough for yourself?
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Old 02-28-2014, 08:52 AM   #800
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Thanks Rocket. I used a variation of Fi's marmalade sauce. Orange marmalade:sriracha: balsamic vinegar in a 1:1/2:1/4. The wings were dusted with Penzey's black & red (black pepper & red pepper) when they went on the grill. They had a nice flavorful bite to them.

Fi, I've got some left over, but you better hurry.
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