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  #2041  
Old 04-06-2017, 04:28 AM
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Nice going phone you didn't need to do that twice

Last edited by Nerdy; 04-06-2017 at 04:47 AM. Reason: Double post oops
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  #2042  
Old 04-06-2017, 04:50 AM
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Nice going phone you didn't need to do that twice
No, no, that looks good enough it deserves to be on two pages.
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  #2043  
Old 04-06-2017, 10:03 AM
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Bertolli?!?...
 
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Aye, that looks super tasty!
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  #2044  
Old 04-06-2017, 11:54 AM
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A... broken image?
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  #2045  
Old 04-06-2017, 01:02 PM
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looks like a burger with barbecue sauce

reminds me a little of whataburger
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  #2046  
Old 04-06-2017, 01:58 PM
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Now I want to try a burger with the thinwich slices. I have to think it makes for some interesting changes in the flavor dynamics of the burger.
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  #2047  
Old 04-06-2017, 07:19 PM
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Speaking of burgers, I've been taking those super dark caramelized onions I posted about a few days ago and putting a thick layer of them on a veggie-burger, along with a generous slab of goat cheese and a thin spread of guacamole on the bun (just because I had some left over). They are fuckin' delicious.
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  #2048  
Old 04-07-2017, 12:52 PM
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I made lasagne and chocolate cake for the fam today. Nothing special, but I got a very accomplished feeling inside when all plates were totally cleaned. c:
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  #2049  
Old 04-07-2017, 12:53 PM
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Bertolli?!?...
 
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My parents won't eat most of my cooking because anything other than steamed frozen vegetables and some kind of potato (with no spices or herbs) and meat (where meat is pork, chicken, beef and nothing else) is too weird for them.
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  #2050  
Old 04-07-2017, 01:07 PM
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Originally Posted by JBear View Post
My parents won't eat most of my cooking because anything other than steamed frozen vegetables and some kind of potato (with no spices or herbs) and meat (where meat is pork, chicken, beef and nothing else) is too weird for them.
My parents were in their 50s before I could convince them to try Thai food.

Their comment afterwards was "That's just like Chinese food!"

*sigh*
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  #2051  
Old 04-07-2017, 01:46 PM
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See, my mum will do this really annoying thing where she'll say she likes it, but go "oh I'm not hungry" and not finish it rather than just say she doesn't like something so I know in future she doesn't like a thing.

I guess I'm lucky that most of my family are willing to try new things, as long as they aren't too far out. If they are they can normally be anglicised a bit to win them over.
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  #2052  
Old 04-07-2017, 02:20 PM
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Quote:
Originally Posted by JBear View Post
My parents won't eat most of my cooking because anything other than steamed frozen vegetables and some kind of potato (with no spices or herbs) and meat (where meat is pork, chicken, beef and nothing else) is too weird for them.
while I continue to voluntarily live in the land of the frito pie, I must say that I too do not find "cheetos with bertolli dressing" to be particularly appetizing
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  #2053  
Old 04-10-2017, 09:11 AM
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I made a huge weird batch of fried rice and it's pretty great. I'm not even sure I remember everything I put in it, but there's like... balsamic? And barbecue fake-chicken? Rice vinegar? Eggs both pre-scrambled and also some cracked right onto the rice. Like half a dozen colors of carrots and peppers. Anyway I'm sure any fried rice professional would find it heretical, but it's tasty.
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  #2054  
Old 04-10-2017, 11:36 AM
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Onions
Eggplant
Potatoes
Coconut Milk
Curry Powder

yay.
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  #2055  
Old 04-10-2017, 12:32 PM
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I bet those would taste even better if you cooked them together!
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  #2056  
Old 04-29-2017, 01:33 PM
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Made some pretty bomb spaghetti last night. I use a recipe I found at Allrecipes for pizza sauce, swap out the paste and water for two cans of tomato sauce, and eyeballed the measurements this time and threw in some Aidells' meatballs. I didn't have the cheese and I don't want the optional anchovy sauce.

Delicious!
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  #2057  
Old 04-29-2017, 08:13 PM
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Only one teaspoon minced garlic? Was that recipe written during the Great Depression?
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  #2058  
Old 04-29-2017, 08:19 PM
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LOL I actually used garlic powder. I hate cutting garlic.
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  #2059  
Old 04-29-2017, 08:52 PM
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Blasphemy!
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  #2060  
Old 04-29-2017, 09:40 PM
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LOL I have learned much about you today Büge and that is I should buy some garlic
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  #2061  
Old 04-30-2017, 10:40 AM
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I split the difference on garlic by getting a big 'ol jar of minced garlic and using it forever (keeps fine in the fridge). No, it's still not as good as fresh garlic, but it's nicer that powdered for most stuff and grabbing a couple teaspoon-fulls is a hell of a lot faster than dealing with slicing up cloves. I still buy them whole for some things but the jar is a staple in my kitchen.
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  #2062  
Old 04-30-2017, 11:33 AM
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Get yourself up on a garlic press. The little handheld ones are pretty cheap.
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  #2063  
Old 04-30-2017, 03:55 PM
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We sliced a bunch of garlic really thin and dried them out completely, then ground them into powder. Tastes actually like garlic and retains the burn too, unlike the store-bought chalk powder, so it's great.
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  #2064  
Old 05-01-2017, 09:09 AM
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Bertolli?!?...
 
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Quote:
Originally Posted by The Raider Dr. Jones View Post
Get yourself up on a garlic press. The little handheld ones are pretty cheap.
This. I love my garlic press, and powder just doesn't compare.

That being said, calling my garlic "fresh" is probably generous, given how long it typically takes me to use up an entire bulb.
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  #2065  
Old 05-01-2017, 10:53 AM
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Quote:
Originally Posted by The Raider Dr. Jones View Post
Get yourself up on a garlic press. The little handheld ones are pretty cheap.
Yes, this. And also the little silicone tubes that peel your garlic for you--they are magic.

(I love garlic.)
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  #2066  
Old 05-01-2017, 11:08 AM
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I'll look into a press when I have some money to burn. Thanks for the suggestions everyone!
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  #2067  
Old 05-01-2017, 11:29 AM
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Bertolli?!?...
 
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Originally Posted by Mara View Post
And also the little silicone tubes that peel your garlic for you--they are magic.
Huh. I've never heard of this. I just Googled up a video, and it looks like witchcraft.

That being said, I've always gotten by just fine by giving the clove a smack with the flat of a knife.
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  #2068  
Old 05-01-2017, 11:59 AM
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Quote:
Originally Posted by JBear View Post
That being said, I've always gotten by just fine by giving the clove a smack with the flat of a knife.
Yeah, this. It cracks the clove open, but if you're going to be chopping it anyway, you might as well. If I'm slicing, rather than mincing, then I'll just give the cloves a twist to loosen the skin.
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  #2069  
Old 05-01-2017, 01:44 PM
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Yeah, I did the knife thing for the longest time, but still ended up with garlic peel sticking to my fingers when peeling the clove. My garlic press (a Christmas gift) came with the silicone tube peeler and it's been great so far.

I grabbed the first link I saw on Amazon, so for those who have never heard of this thing, it's a silicone tube that looks like this:
https://www.amazon.com/Easem-sy0001-...=garlic+peeler

Now I wish I had something that peeled ginger as easily. Any ideas? D:
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  #2070  
Old 05-04-2017, 08:59 AM
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i didn't realize roasted endive was so good. I drizzled it with this chili oil i was using to sautee garlic and mushrooms and it was one of the best things i've eaten in a long time
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