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  #571  
Old 08-31-2010, 04:53 PM
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I think I finally perfected my sausage with Potatoes O'Brien recipe, I made it tonight with some three cheese bread.

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  #572  
Old 08-31-2010, 09:32 PM
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Cheese bread?
Gimme.
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  #573  
Old 09-01-2010, 05:56 PM
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Homemade chicken soup kicks Campbell's sorry ass. Mmmmmmmmm...
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  #574  
Old 09-30-2010, 04:53 PM
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Adam persuaded me to try making this.

I ran into all kinds of difficulty!
"how to separate egg yolks from whites?" (crack the eggshell, then use the two pieces to hold up the whites while dripping out the yolks, I discovered!)
"oh dear, the bacon's all black and crumbly" (that's actually okay)
"is this whipped enough?" (no, the parmesan is still lumpy)
"is the spaghetti done enough? it might cook a little in the pan" (it won't)
"I guess I can put the sauce in before the spaghetti" (you can't)

but, I got dinner, at least! Maybe it'll reheat better 8)
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  #575  
Old 09-30-2010, 05:06 PM
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I took leftovers of a traditional bolognese ragu I had made a couple days ago and put it over some tagliatelle (sorry, "egg fettucine", because apparently tagliatelle is not a name pasta companies market under around here), and added coarsely chopped pepperoni slices to it. It was really good, with the spiciness of the pepperoni nicely complementing the ragu (I used pork, so it was very sweet-tasting).
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  #576  
Old 10-06-2010, 06:23 PM
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Just made some amazing pork tenderloin chops on the grill!

Pork: Marinated in Dales, Worcestershire and balsamic vinegar, brushed with olive oil and rubbed with Grillmates pork rub. Done on the grill with plenty of pecan smoke (briefly direct heat and finished slowly indirect).

Corn: Butter, salt, pepper, wrapped in foil and on the grill.

Sweet Potatoes: Butter, brown sugar, cinnamon, nutmeg, dash of salt, wrapped in foil and on the grill. Finished with some cream cheese frosting.

The potatoes weren't quite done on time, so they became kinda dessert, but man, that pork was soooooo tasty. I love using wet wood chips right on the coals for a short-time grilling to just blast it with smoke.

Oh, and plenty of white wine went with dinner, in case I'm sounding funny.

(I should have taken a picture to share, but it was gone pretty fast. Next time!)
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  #577  
Old 10-07-2010, 04:34 PM
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I just caramelized some mackintosh apple with sugar, cinnamon, butter and some water. It goes excellent on top of my waffles! I love breakfast for dinner!
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  #578  
Old 10-08-2010, 10:33 AM
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We made a pumpkin-based noodle dish, with suateed onions and foresty mushrooms, and parmesan on top. Sounds a bit odd, but delicious. You make the pumkin into a puree that's a little like pie filling but not as sweet.
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  #579  
Old 10-10-2010, 03:34 AM
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I fried some chicken topped with panko and brown sugar. Sweet and delicious! Like all my dishes, though, it looked terrible. But who cares as long as it tastes good, right?
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  #580  
Old 10-10-2010, 06:46 PM
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Aww yeah, cranberry vanilla coffee cake.
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  #581  
Old 10-11-2010, 11:17 AM
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Reinforcements reminds me of a younger Tomm.


Anyway, we made a squash gratin and it was delicious. In summary:

Peel, gut, and slice thinly a butternut squash and a similar amount of apples, layer them in a dish. Sautee onions and put them on top, and pour some broth over it all. Bake at 350 for 45 mins. Meanwhile, mix up some breadcrumbs, shredded sharp cheddar, and crumbled bacon. Put it on top of the other stuff and bake another 20 mins. Enjoy.
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  #582  
Old 10-12-2010, 12:14 PM
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For lunch, I quartered some frozen chicken nuggets and pan-fried them to extra-crispiness in canola oil and paprika. While they were cooking I ground up some fennel seeds, oregano, basil, and parsley (after washing the mortar and pestle, I mean - I wasn't going to include the earwig, mummified in what appeared to be crushed bay leaves and with its head knocked off, that I found in there in my spices; for one thing, I didn't feel like including bay in the recipe), then added some garlic powder, paprika, and onion powder, then poured it all into a small saucer with some oil in it.

Removed the chicken bits from the pan, poured in the herb/oil mixture, heated it up, and fried up some pre-cooked gnocchi noodles left over from a casserole a few nights ago. Once those were cooked, I add the chicken back in, cooked it another minute or two with plenty of tossing, poured onto a plate, and topped with grated parmesan and romano cheeses. It is delicious. Even if the gnocchi was cooked too long even before adding the chicken back in.
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  #583  
Old 10-12-2010, 08:41 PM
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I think I made my best spaghetti to date this evening.
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  #584  
Old 10-13-2010, 06:16 AM
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I cooked dinner for the first time in a while yesterday! I made pepper-crusted tuna with mango salsa over quinoa. It was great!
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  #585  
Old 10-13-2010, 09:27 AM
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The key to really good cornbread is plain yogurt and a touch of vanilla extract.
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  #586  
Old 10-13-2010, 11:49 AM
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Had a random assortment of foods that I had to eat through before they went bad shortly, so I ended up making chile tostadas with caramelized onions and mushrooms. I didn't think they'd go together well, but it ended up being really good. I'm going to have to try it again sometime.
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  #587  
Old 10-18-2010, 08:48 AM
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It's cooler weather, that means we can break out the curry!

One butternut squash, two apples, two onions, one huge sweet potato, three small white potatoes, one block of firm tofu, a block of Vermont Curry, some rice -> dinner for most of the week.
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  #588  
Old 10-19-2010, 09:23 AM
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I made cookies! With bittersweet and milk chocolate chips and walnuts!



They're good!
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  #589  
Old 10-19-2010, 11:08 PM
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Quote:
Originally Posted by Falselogic View Post
The key to really good cornbread is plain yogurt and a touch of vanilla extract.
No touch - a violent shove of vanilla extract makes 'em.
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  #590  
Old 10-26-2010, 01:21 PM
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Girlfriend and I made vegetarian gumbo last Sunday. It came out okay, but

1) I don't think I stirred in the file powder well enough

2) The collard greens definitely should have been chopped before being boiled
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  #591  
Old 10-26-2010, 08:22 PM
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I made some potato soup tonight. Cooked it in a dutch oven and added in some turkey bacon. It gave it my "Om-nom-nom" seal of approval.
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  #592  
Old 10-28-2010, 09:07 AM
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Fancy times! It's a tarte tatin!

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  #593  
Old 10-28-2010, 01:50 PM
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So I made a Hollandaise today. This isn't new or novel, I've made several, but this is the first time I actually see the appeal of the sauce instead of grudgingly applying it to my food. So I guess today it came out right. Or at least the good sort of wrong.
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  #594  
Old 10-28-2010, 05:32 PM
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Quote:
Originally Posted by Reinforcements View Post
Fancy times! It's a tarte tatin!
Well done. I made one of those when I was taking French in high school. Yes, they had apples other than the one that Eve ate back then.
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  #595  
Old 11-01-2010, 07:51 AM
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My mom used to make these little cinnamon biscuits for me when I was a kid so I decided to make them for the kids this weekend. They're super easy to make, it's too bad that they're friggin' unhealthy as all get out.

The recipe:
1 can of biscuits (get those really cheap ones)
1/2 stick of butter (melted)
1/4 cup of cinnamon
1/4 cup of sugar

Dip the biscuits in butter, then roll them in the cinnamon sugar mixture until they're covered. Bake as directed on the outside of the biscuit container (use one of those circular biscuit pans).
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  #596  
Old 11-02-2010, 05:11 PM
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It had been a while since I made my little stir fry it yourself thai, so I went ahead and did that today! Just kinda mused about how far I've come in cooking (I just started doing it about a year and a half ago). I'm not afraid to handle raw meat, and I've actually been using raw meat (instead of that eerie white chicken you can buy...) and the mushrooms came out really well, too, frying them in butter on one side of the skillet while the chicken cooked on the other. It's getting to the point where the things I prepare are consistantly tastier than the aspects that come pre-mixed! (the spices/sauce, in this casE)
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  #597  
Old 11-03-2010, 07:53 PM
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I made jiaozi from scratch today all by myself from start to finish and they came out perfectly. Makes me want to have a food processor so bad 'cause using one would've cut my prep time in half.

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  #598  
Old 11-04-2010, 09:40 PM
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Having some guests over for dinner tomorrow night, so I whipped up some spicy pickled carrots to go with the main course. They will be done after a night of refrigeration!





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  #599  
Old 11-04-2010, 11:07 PM
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I'm going to eat those carrots wild ways.
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  #600  
Old 11-04-2010, 11:21 PM
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Quote:
Originally Posted by Kishi View Post
I'm going to eat those carrots wild ways.
Indeed. Recipe, please!
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