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  #2131  
Old 02-01-2018, 06:40 PM
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We've been doing mealtrains at least three times a year for coworkers who have had babies or surgery or something. You can schedule specific days you would want meals, note any allergies and people just come by with food, hang out for a bit and meet the baby without stressing you out and that's that!
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  #2132  
Old 02-01-2018, 09:52 PM
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I got an ice cream maker recently, so I decided to make some chocolate and raspberry ice cream. It turned out quite well but I should probably not have licked the stirrer before taking a couple lactaids

hash tag worth it anyway
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  #2133  
Old 02-21-2018, 02:46 PM
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I made sushi rice on my own for the first time yesterday! It was okay. Held together well. Next time I think I need to rinse the rice more thoroughly before cooking to improve the texture.
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  #2134  
Old 03-05-2018, 02:26 AM
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Dunno if it's worth bragging about, but for dinner tonight, I combined shrimp, rice, margarine, and some Bojangles seasoning, and cooked it in a skillet. It came out pretty good, but could probably use a little fine-tuning.

Had corn on the side (though it mixes in well), and some of these cornbread biscuits I found at Superstore.
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  #2135  
Old 03-05-2018, 09:22 AM
Ample Vigour Ample Vigour is offline
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Start out with some diced celery, onion, and green pepper next time and cook till they get soft and golden. You'll get a fantastic base of flavor there.
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  #2136  
Old 03-05-2018, 05:57 PM
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Quote:
Originally Posted by Ample Vigour View Post
Start out with some diced celery, onion, and green pepper next time and cook till they get soft and golden. You'll get a fantastic base of flavor there.
You mean the trinity from Cajun/Creole cooking, right?
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  #2137  
Old 03-06-2018, 03:16 AM
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Quote:
Originally Posted by Ample Vigour View Post
Start out with some diced celery, onion, and green pepper next time and cook till they get soft and golden. You'll get a fantastic base of flavor there.
Yeah... thing about that is I'd kinda die, so I'm afraid I'll have to kindly say "no thank you" there. =)
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  #2138  
Old 03-07-2018, 02:18 PM
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Quote:
Originally Posted by Torzelbaum View Post
You mean the trinity from Cajun/Creole cooking, right?
Yeah, holy trinity!
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  #2139  
Old 03-07-2018, 02:20 PM
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Quote:
Originally Posted by LBD_Nytetrayn View Post
Yeah... thing about that is I'd kinda die, so I'm afraid I'll have to kindly say "no thank you" there. =)
Ah, shit. Onion allergy? Friend of my wife's had that.
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  #2140  
Old 03-08-2018, 02:47 AM
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Not an allergy, per se -- at least, I don't think it is. They make me gag and retch well before I think I can get to the point I'd know for sure.

The exception is with onions, and that's Burger King's onion rings, which are either so deep fried that the onions have transmuted into some other matter entirely, or similar to Country Time Lemonade, there's never been anything close to a real onion in them.

In any case, it definitely blows.
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  #2141  
Old 03-08-2018, 12:48 PM
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I bet some garlic would round out the pepper/celery flavor pretty well without the texture messing you up too bad.
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  #2142  
Old 03-08-2018, 08:14 PM
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I wonder - if you swapped in carrot would both the French and Cajuns be appalled?
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  #2143  
Old 03-09-2018, 03:15 AM
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Quote:
Originally Posted by Ample Vigour View Post
I bet some garlic would round out the pepper/celery flavor pretty well without the texture messing you up too bad.
Might be worth a shot. Garlic powder, if nothing else.
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  #2144  
Old 03-09-2018, 01:27 PM
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Quote:
Originally Posted by Torzelbaum View Post
I wonder - if you swapped in carrot would both the French and Cajuns be appalled?
Shredded carrots would overpower with their sweetness and chopped carrots are best cooked with a hint of crunch left - as in a stir fry.

I guess you could do shallot, but LBD_Nytetrayn said it was the texture he didn't like.
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  #2145  
Old 03-09-2018, 03:20 PM
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I was referring to mirepoix.
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  #2146  
Old 03-09-2018, 04:20 PM
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Quote:
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I was referring to mirepoix.
God it’s been years since I did a mirepoix.
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  #2147  
Old 03-21-2018, 09:44 AM
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Last night’s dinner was “use up these leftover ingredients” pizza.





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  #2148  
Old 03-21-2018, 09:48 PM
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What cookbook is that? That diagram looks super familiar.
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  #2149  
Old 03-21-2018, 10:21 PM
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It’s the breads and cake section of my 80’s era copy of The Joy of Cooking.

Invaluable book that I cherish very much.
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  #2150  
Old 03-22-2018, 07:26 AM
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Quote:
Originally Posted by Ixo View Post
It’s the breads and cake section of my 80’s era copy of The Joy of Cooking.

Invaluable book that I cherish very much.
Yep, that was the one in my house growing up! No idea where it is these days, hopefully my mom still has it somewhere.
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  #2151  
Old 03-24-2018, 05:08 AM
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Made a full Ethiopian spread last night, including the injera! This got wiped out.

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  #2152  
Old 03-24-2018, 06:26 AM
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*drools*
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  #2153  
Old 03-24-2018, 07:45 AM
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So jealous! It's too cold? Dry? Something else? here so we can't make injera and the closest Ethiopian restaurant is a 3+hour drive.
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  #2154  
Old 03-24-2018, 07:54 AM
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Holy shit, yum!

Quote:
Originally Posted by Violentvixen View Post
the closest Ethiopian restaurant is a 3+hour drive.
6+ hours for me.
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  #2155  
Old 03-26-2018, 03:10 PM
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I wasn't even aware that was such a thing as an Ethiopian restaurant.
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  #2156  
Old 03-26-2018, 03:27 PM
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Contrary to all the stupid "jokes" about Ethopian food not existing, the actual deal is incredibly delicious.
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  #2157  
Old 03-26-2018, 04:02 PM
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Man, I could destroy an Ethiopian platter right about now. It's been at least a year since I've last had any.
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  #2158  
Old 03-26-2018, 08:05 PM
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Me too!
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  #2159  
Old 03-26-2018, 08:49 PM
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made udon noodles last night and made a miso soup to go with them this evening
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  #2160  
Old 03-27-2018, 10:23 AM
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i grew corn last year, but went on a vacation and some of the ears got all starchy (I grew an heirloom variety that wasn't so dang sweet). So I let the ears dry on the stalk.

I used pickling lime to turn the dried corn into Nixtamal. I ground it in a food processor and made a dough and rolled it and fried it in a cast iron skillet.

I made corn tortillas out of seed, water, sunshine and a bit of limestone!
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