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Old 01-31-2020, 05:01 PM   #1
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It's Aloha Friday! What's For Grind? 1/31/2020

Aloha Friday!!!

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In Hawaii, this is a big day, the weekend is here so let's grind (eat)
something delicious!

I'm going to make Kara'age Chicken (Japanese Style Fried Chicken),
My Quick Cucumber Kim Chee
and I already went to visit our local Sushi Man to round out the plate

Most ONO (tasty)!!

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Old 01-31-2020, 06:03 PM   #2
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Rotisserie chicken and chicken

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Old 01-31-2020, 06:08 PM   #3
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Having Jamacian oxtails over rice. Blackberry pie for dessert.
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Old 01-31-2020, 06:09 PM   #4
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Defrosting a container of pasta sauce with sausages and meatballs to go with some spaghetti.
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Old 01-31-2020, 06:12 PM   #5
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German carbonara with spaetzle and German - Austrian home cured and cold smoked speck, with cabbage.
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Old 01-31-2020, 06:21 PM   #6
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Baked Chicken Quarter, Roasted Sweet Potato Wedges, Spinach with Bacon...


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Old 01-31-2020, 07:49 PM   #7
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Today I did grind up something - just over a pound of mizuna, that I harvested from the hydroponics last night. Here's an example, though there was a lot more this time!
Mizuna from hydroponics 1-6-2020 by pepperhead212, on Flickr

This was based on Indian dishes I've seen with ground up spinach as the base. Here, I jammed the mustard greens into a plastic bowl, added a little water, covered, and nuked it for 3 minutes. I then uncovered it, let it cool some, put in the vita-mix, added 5 c water, and blended a few minutes, while getting other things ready, and it was totally smooth.

In the IP, I sautéed some onion in some ghee for a few minutes, then added the garlic, and 2 types of sambar mix, and cooked 1 more minute. Then I added the purée, rinsed the VM out with some more water, and added that. Then I added 1 c toor dal, ½ c masoor dal, and ½ c red quinoa. Salted it, then I pressure cooked it for 8 min., and let it reduce 15 min. Then I made the tarka, stirred it in, and simmered 5 more minutes. Here's the leftovers:
A sambar made with puréed mizuna. by pepperhead212, on Flickr
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Old 01-31-2020, 08:41 PM   #8
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I was going to try out some pulled pork that was gift with my last order from Lufa Farms (I get a weekly basket from them and if you get $75 or more in your order you get the gift of the week.) But, I just didn't feel like even heating that up. I was afraid I was going to have to spend a bunch of time doctoring it. The last time I bought pulled pork, it was boring. So, we ordered from a local Greek place. Stirling got a pizza and I got a submarine. That really hit the spot.
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Old 01-31-2020, 09:01 PM   #9
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I made a vat of creamy chicken and wild rice soup. And I mean a vat! Anybody want some soup? :erm:
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Old 01-31-2020, 10:22 PM   #10
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I toaster oven baked Mahi Mahi slathered on both sides with a custom Tartar Sauce of mayo/capers/lemon/dill and dusted with Panko. The sides were baby potato chunks with fresh green beans cooked in duck fat to crisp tender with a little water. Glazed carrots of butter/brown sugar/lemon juice completed a pretty plate I think. All was adorned with our fresh fragrant garden curly parsley. It sure tasted good.
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Old 02-01-2020, 01:25 AM   #11
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Reuben hot dish with a tossed salad. I was really happy with how the corned beef turned out in the pressure cooker yesterday, so I made the KN a Reuben hot dish with egg noodles, sauerkraut, corned beef, Swiss cheese, Russian dressing, cream of mushroom soup *that's why we call it a hot dish in Minnesota* sour cream topped with pumpernickel croutons. He ate two servings, so I guess he liked it.
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Old 02-01-2020, 08:07 AM   #12
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CG - I can NEVER fix a small pot of soup or spaghetti sauce.


We had oven-cooked bacon, scrambled eggs and cheese, toast, sliced cucumbers and tomatoes.
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