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Old 03-20-2013, 12:05 PM   #11
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Join Date: Aug 2004
Location: My mountain
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whatcha got cookin', good lookin'?

I went down to the demonstration, to get my fair share of abuse.
Singing, "We're gonna vent our frustration. If we don't we're gonna blow a fifty-ampre fuse." Sing it to me
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Old 03-20-2013, 12:12 PM   #12
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Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,845
Originally Posted by buckytom View Post
whatcha got cookin', good lookin'?
Last night was butter chicken...don't know what I'm cooking tonight

I've got OCD--Obsessive Chicken Disorder!
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Old 04-06-2013, 07:02 AM   #13
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Join Date: Apr 2013
Location: Perth
Posts: 43

For chucking in the oven I like braises, high fat proteins, cheap cuts of beef, pork, lamb you can get really good dishes. Bone in if possible. I'd go, Osso Bucco, beef cheeks, pork hock, lamb shoulder, ox tail... High fat means better braisin but better warming up as well, product doesn't change too much and should keep fine for 5 days.

Baked pastas are good as well, dried, blanched and refreshed pasta you can pretty much make any sauce, top it with cheese and bang it in the oven. Can be vego as well which makes a good change in a week long eating plan and its a cheaper night's food as well.

Pretty much any pie would work, pre-cookin's fine just don't heat it up too fast too hot, 150 and the pastry won't ruin but it'll get hot inside. For fish you can do potato top, cream etc and its a good fish dish for the week.

Any curry, stew, tagine, soup... Generally if it takes a while to cook its easy to reheat.

Hope it helps


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