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01-13-2011, 07:35 PM
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#41
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,166
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Sesame chicken, jasmine rice and steamed broccoli.
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There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
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01-13-2011, 08:04 PM
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#42
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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Quote:
Originally Posted by msmofet
Sesame chicken, jasmine rice and steamed broccoli.
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Looks really good!
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01-13-2011, 08:05 PM
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#43
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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Quote:
Originally Posted by msmofet
Beautiful stir fry!! I also made chicken tonight.
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Thank you!
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01-13-2011, 08:05 PM
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#44
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,166
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Quote:
Originally Posted by powerplantop
Looks really good!
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Thank you ppt!
__________________
There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
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01-13-2011, 08:11 PM
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#45
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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Quote:
Originally Posted by pacanis
How come my stir-fry never looks like that? 
Beautiful dish, Power. |
Photo editing software?
Thank you!
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01-13-2011, 08:21 PM
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#46
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Chef Extraordinaire
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
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i have chicken thighs in the crockpot. poured pace piquant sauce over them. left over yellow squash and a dab of sweet potato should do it.
__________________
"life isn't about how to survive the storm but how to dance in the rain" 
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01-13-2011, 08:28 PM
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#47
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,259
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Cold, cold, cold here. No snow today, but bitter cold.
I made a pot of homemade spaghetti sauce with ground beef and Italian sausage. I found an Alton Brown recipe for spaghetti sauce, didn't use it, but DID cook my onions and garlic in bacon drippings as he instructed in his recipe. What a wonderful subtle flavor it gave the sauce.
Had the sauce over linguine, along with a tossed salad and garlic bread on homemade baguette I made this afternoon. We're still eating the fresh coconut cake, so that was for dessert. I'm full.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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01-13-2011, 08:56 PM
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#48
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Nice peeps. I love the rich color of your sauce.
__________________
Give us this day our daily bacon.
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01-13-2011, 09:16 PM
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#49
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,166
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Quote:
Originally Posted by pacanis
Nice peeps. I love the rich color of your sauce.
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Thank you chow!! It was good and I will make it again! The family loved it.
__________________
There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
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01-13-2011, 10:00 PM
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#50
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Chef Extraordinaire
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
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Quote:
Originally Posted by babetoo
i have chicken thighs in the crockpot. poured pace piquant sauce over them. left over yellow squash and a dab of sweet potato should do it.
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the chicken was so tender and juicy. will do this one again. i did make four pieces, so dinner tomorrow night is half done. 
__________________
"life isn't about how to survive the storm but how to dance in the rain"
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01-13-2011, 10:44 PM
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#51
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,422
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I had barley and chicken soup from the freezer. I oopsed with the amount of barley. It was still good.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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01-13-2011, 10:54 PM
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#52
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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I've had that huge pot of spaghetti sauce simmering on the stove all afternoon, and we had some of it with the fresh pasta for supper. I honestly think it's the best I've ever made........both spicy and mild Italian sausage, ground beef, green and yellow bell peppers, lots of onion, Porchini mushrooms, sliced white mushrooms, sliced black olives, fresh garlic, canned plum tomatoes, good red wine and lots of spices. It made a ton of sauce, and trust me, the alarm clock is set so it gets bagged for the freezer before bed time!!
NO way this will go to waste.
A good day to be sure.
__________________
Life  is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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01-13-2011, 11:19 PM
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#53
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Sous Chef
Join Date: Aug 2006
Location: Utah
Posts: 581
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I love seeing your photos PPO & msmofet!
I check everyday to see if you 2 have posted pics and it gives me other ideas for dinners!
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01-13-2011, 11:32 PM
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#54
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Master Chef
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,893
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Quote:
Originally Posted by Kayelle
It made a ton of sauce, and trust me, the alarm clock is set so it gets bagged for the freezer before bed time!!
NO way this will go to waste.
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So you don't want to be the next to start the "I left this out all night is it safe" thread? 
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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01-13-2011, 11:59 PM
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#55
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Sous Chef
Join Date: Aug 2006
Location: Utah
Posts: 581
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Quote:
Originally Posted by FrankZ
So you don't want to be the next to start the "I left this out all night is it safe" thread? |
haha That's exactley what I thought when I read it!
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01-14-2011, 12:10 AM
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#56
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Cook
Join Date: Jan 2011
Posts: 98
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Since it's technically Friday for me does it count?
Either way - Thursday I had leftovers of a Tofu & Veggie Stir-fry I made a couple of days ago, which for me was a mini achievement (I have a love/hate relationship with cooking stir-fries). It made me all ^_^ inside.
__________________
There's only two things in the world I need to ensure appropriate survival in today's society: Pots and panties... and cupcakes. Probably need some cupcakes.
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01-14-2011, 12:53 AM
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#57
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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Seven quarts of outstanding sauce all bagged up and safe in the freezer. Nite all.... 
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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01-14-2011, 01:23 AM
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#58
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
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Quote:
Originally Posted by Kayelle
Seven quarts of outstanding sauce all bagged up and safe in the freezer. Nite all.... |
It is all put away, right?
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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01-14-2011, 05:53 AM
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#59
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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Quote:
Originally Posted by NAchef
I love seeing your photos PPO & msmofet!
I check everyday to see if you 2 have posted pics and it gives me other ideas for dinners!
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Thank you!
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01-14-2011, 06:28 AM
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#60
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Taxlady, been there done that. It's hard to go easy on the barley when it's so nice. I've seen soup turn to stew right before my eyes
It's OK to leave spaghetti sauce out overnight right? Because of the acidity of the tomatoes?
Just kiddin' 
Good one Frank
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