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Old 01-12-2008, 07:48 AM   #1
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Dinner, Sat. Jan. 12 th

Tonight I am roasting a couple pork tenderloins, mashed or boiled potatoes and roasted asparagus, with warm crusty bread.


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Old 01-12-2008, 09:15 AM   #2
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well it`s Saturday so Naturally it`s Pizza day! :D

I`m doing a Meat Feast version.
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Old 01-12-2008, 09:26 AM   #3
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Probably buritos filled with ground beef or chicken, chili, cheese, refried beans and sides of lettuce,chopped tomatoes, guacamole, sour cream, black olives, and spicy rice.
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Old 01-12-2008, 09:46 AM   #4
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tonight is either gonna be my pork brasciole, or since it's been a while that i've had a saturday night off, we may get sushi/sashimi.

i bought some beautiful round bone pork shoulder steaks that are screaming to be cut up and pounded thin for the brasciole.

it all depends on how many extra hours that i can cram in today.
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Old 01-12-2008, 09:59 AM   #5
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I'm hoping to give Ol-Blue's meatloaf a try tonight, I picked up the stuffing and soup mix this week. I didn't take the meat out until this morning though, so I may have to coax it along to thaw...... With mashed potatoes and peas. And a big 'ol slice of the bread I baked last night..... or two.
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Old 01-12-2008, 10:07 AM   #6
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Pats game is tonight, so we need "football food".

White Chicken Chili and Paula Deen's Chile Cheese Cornbread

Note to Uncle Bob: I am not a big cornbread fan, UB, so have to toss a ton of stuff in there to make it interesting to me! :-)

Everybody else's stuff sounds great, too!

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Old 01-12-2008, 10:09 AM   #7
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Originally Posted by YT2095 View Post
well it`s Saturday so Naturally it`s Pizza day! :D

I`m doing a Meat Feast version.
Would you elaborate please, YT? I'm liking it already, just by the name!

Lee
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Old 01-12-2008, 10:20 AM   #8
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well it`s a basic Pizza base with the tomato and herb topping (shop bought) then I put on Chicken, German sausage, roast beef from last night, peperoni, and ham.
all sliced up and put ontop with olives and bell peppers.

all this meat is simply meats that I made too much of so I slice them up, put into bags and freeze them, then I get them out when it`s Meat Feast time :D
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Old 01-12-2008, 11:00 AM   #9
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I'm going to try a Puerto Rican chicken recipe I cut out of the newspaper recently, served over rice.
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Old 01-12-2008, 11:17 AM   #10
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2 questions.

yt, how would you describe german sausage. a white-ish wurst, or so? what type of flavorings?


gg, could you please post the borinquen pollo recipe, por favor?
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Old 01-12-2008, 11:18 AM   #11
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dh and I are going out for an early dinner so he can be home to watch the pat's game.
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Old 01-12-2008, 11:30 AM   #12
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Quote:
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yt, how would you describe german sausage. a white-ish wurst, or so? what type of flavorings?
it`s a Pink color and I would say it`s very similar to American Bologne (however you spell it?) or our UK Luncheon meat in texture, but a little more peppery, and only about 4cm dia, it`s in an orange (presumably Plastic) wrap with a metal staple at each end to keep it closed and crescent shaped )
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Old 01-12-2008, 01:27 PM   #13
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Buckster, the way I read it was what I buy in my local supermarket here in Los Angeles as bangers. They have no color but maybe YT is talkin about suppin else not sure.

BarbL, how ya doin sweets? You know what I've been up too regarding you.

Whatever Philly has in store for me. Wherever I stop and whatever smells good. One thing I know it won't be Ralphs Italian. Although it may be the oldest Italian restaurant in the USofA, it's abbastutely awful.........
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Old 01-12-2008, 04:19 PM   #14
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I'm making lobster & crab chimichangas. I'm on something of a fusion kick lately.
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Old 01-12-2008, 05:28 PM   #15
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gg, could you please post the borinquen pollo recipe, por favor?
Ningún problema, Bucky Aquí está: http://www.discusscooking.com/forums...ice-41953.html
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Old 01-12-2008, 05:33 PM   #16
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HEY!
I feel like I should press 1 for english.
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Old 01-12-2008, 05:38 PM   #17
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Quote:
Originally Posted by LEFSElover View Post
Buckster, the way I read it was what I buy in my local supermarket here in Los Angeles as bangers. They have no color but maybe YT is talkin about suppin else not sure.

BarbL, how ya doin sweets? You know what I've been up too regarding you.

Whatever Philly has in store for me. Wherever I stop and whatever smells good. One thing I know it won't be Ralphs Italian. Although it may be the oldest Italian restaurant in the USofA, it's abbastutely awful.........
There are lots of types of German sausage: weisswurst (literally "white wurst"), bratwurst, knackwurst, ring fleischwurst, zwiebelwurst, braunschweiger, blutwurst (blood sausage), etc. They make it out of all kinds of stuff. Here's a reference: http://www.koenemannsausage.com/ HTH.
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Old 01-12-2008, 05:41 PM   #18
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Ningún problema, Bucky Aquí está: http://www.discusscooking.com/forums...ice-41953.html
gracias.

and danke for the sausage info.
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Old 01-12-2008, 05:59 PM   #19
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Leftovers from the week...

I'm voting for sushi for tomorrow
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Old 01-12-2008, 06:57 PM   #20
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soup for what ails me

wonton soup again. still under the weather.soup fit the bill.
, my tummy says ok even if it boring.








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