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  2. Orange slice/spearmint leaves recipe?

    You rock. Thanks. I'll post photos of test batches and let you know how they come out.
  3. Looks like its around half the weight of the sugar - so around 15 lbs.
  4. Dinner 2018 (Part 1)

    @cakewalk--- forgot to tell u I added and egg also
  5. Orange slice/spearmint leaves recipe?

    Kerry - I'm interested in scaling down your recipe to a 2 lb batch , but the instructions mention corn syrup ... no corn syrup in the ingredient list. Can you supply the amount of corn syrup for the 100 lb. batch? Thanks in advance.
  6. Prime Rib Roast

    I often do hams in oven cooking bags. leave the top of the bag open. Lower it into the water to displace the air. I just use a clamp, a clothes pin would do, to hold the end of the bag out of the water.
  7. Dinner 2018 (Part 1)

    I grated in a food processor 2 zucchinis. pre-salt 15 mins or so./ squeezed the heck out of them in a tea towel about 30 mins later/ then changed the tea towel. to a dry one and placed on a tray and pressed with heavy cans for about 4 hrs..to really dry it out. Then in a bowl I added the shred/ then asigo cheese about 2/3 C/ followed by almond flour/ garlic and Basil and then spread it on parchment..Par baked 20 minas @475 in Bottom of oven on a stone After the dress I moved the Pizza stone to top of oven to finish
  8. Dinner 2018 (Part 1)

    @kayb - My Italian-American family came from around and near the Delta area – Shelby and Rosedale Mississippi, Little Rock and Memphis, up from NOLA for jobs. They mostly ended up in the Washington DC area. I grew up in a tamale loving family and couldn’t figure out why none of my friends had even heard of them. Years later I discovered the tamale/Delta connection. @caroled has roots in the same area and (I think) great uncles who married Italian girls. Her mother (@racheld)and I have always hoped that we were related by marriage in some way! @Shelby – I’m having the best time looking at all the food you are making from your food adventure in the big city! @CantCookStillTry – I am enjoying the meals that you are posting and I have to say that I love your writing – your “voice” really comes through. LOL is an overused thing, but I truly have found myself laughing out loud at some of your posts. So glad you found us! @Paul Bacino – I agree with @cakewalk! That actually looks good. I don’t care for zucchini ordinarily, but I like it in fritters and that looks just crispy enough to pass the test. We have been mostly eating out for the last couple of weeks. We had almost every room in our house painted last week so I spent the week before clearing out things, then a week and a half basically sitting in the dining room (only large room NOT being painted) and now am in the midst of putting stuff back together. Thrilled to have the work done, but not conducive to cooking! I did make @caroled's baked beans for a church potluck. They are my go-to for baked beans now, if I don’t do them from scratch. Everyone loves them. I also made Paula Deen’s “Chinese Salad” (). I could only find incredibly enormous Napa cabbage heads, so we’ve been eating THAT for awhile. A couple of nights ago: Chili dogs and carole beans:
  9. Dinner 2018 (Part 1)

    Okay, we need to know more about that crust. I've seen a lot of cauliflower pizza crusts around the web but they don't look too hot to me. But that zucchini crust actually looks like it could stand up to its toppings. Can you tell us what you do?
  10. Episcopalian here. We are observing Lent again this year by giving up restaurant eating and donating what we figure we usually spend to the Food Pantry. We've done it for the last couple of years and it seems an appropriate abstention. We love to eat out, so it is a sacrifice, but it becomes a service with the donation. Since Sundays are excepted, we can still do brunch after church, too!
  11. eG Cook-Off 76: Consider the Schnitzel

    Pork tenderloin schnitzel, in a sandwich with lettuce, tomato and mayo. Very satisfying! Very economical, as well. HC
  12. Dinner 2018 (Part 1)

    Zuccini Crust Hamburger Pizza The Shred The Dough--dried Zucchini/Asiago cheese/ Garlic /Basil/Almond Flour ParBake 475 20 mins on a stone Topped with Proval cheese/ Sauce/Burger The finish The Slice:
  13. Dinner 2018 (Part 1)

    @Shelby That pork belly looks great. At least you have nothing to be jealous of with my dinner. My housemate brought home chicken take out last night. He likes to contribute to dinner once in awhile, either that, or he just gets hungry for fried chicken. I don't make fried chicken because I'm never quite satisfied with the results so I'm just as happy with takeout. All I had to make was coleslaw. I’m not so happy with the condiments that come with the chicken. These tortillas that they hand out, have to be the worst in Costa Rica. They have the flavor and texture of a paper towel made of corn and are scientifically designed to disintegrate when you try to wrap them around something. They call this interesting little item banana ceviche. it consists of green bananas and jalapenos steeped in a banana vinegar. It is vile. My housemate won't touch the peppers but he loves the bananas. He's welcome to them. The chicken was done well, very moist with a well seasoned crispy crust. They do chicken well here, and they do a lot of it. There are six take out chicken restaurants within a five block radius of my home. This one came from a takeout place about a mile from the house.
  14. Pickles

    Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. For the balchao paste you will need: > 8-10 kashmiri red chillies > 4-5 Byadagi red chillies > 1/2 tsp cumin seeds > 1/2 tsk turmeric powder > 1 tsp peppercorn > 6 garlic cloves > 1/2 tsp cloves > 1 inch cinnamon stick > Vinegar First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
  15. Dinner 2018 (Part 1)

    @liamsaunthttps://www.amazon.com/dp/B01NGTLM40/ref=asc_df_B01NGTLM405376623/?tag=hyprod-20&creative=395033&creativeASIN=B01NGTLM40&linkCode=df0&hvadid=198092200243&hvpos=1o1&hvnetw=g&hvrand=1436836667145666206&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9007460&hvtargid=pla-318198613386 Screw remover bits ...cheap
  16. Dinner 2018 (Part 1)

    My dream kitchen has Sub Zero. In my dreams only.
  17. eG Cook-Off 76: Consider the Schnitzel

    For years when I worked in an office at SEA-TAC airport we would go up to a small café in the terminal, "Waji's." I think it was owned and run by the same company that owns the Uwajimaya groceries in Portland and Seattle. They had the most delicious chicken katsu that was served with rice, salad and two potstickers. It wasn't until our Cook-Off that I realized that would be a dish that would be an Asian twist on the European schnitzel. I remember their chicken katsu was thin, but in the range of about 1/2", so I thought I'd pound it down to about 1/4" thickness. Dredged in flour, then egg, then panko and fried in canola oil. In this recipe you cut the "schnitzel" into strips to dip into the katsu sauce. The katsu sauce was a blend of Worcestershire, ketchup, soy sauce, and I added mirin, sugar and oyster sauce. I think it was too heavy on the Worcestershire, so next time I'll bring that down and probably boost the oyster sauce. 1/2 cup Worcestershire sauce 1/4 cup ketchup 2 tbsp. soy sauce white pepper 1 tbsp. Mirin 1 tbsp. sugar 2 tsp. oyster sauce Then for the salad I did sliced cucumbers and carrots that I shredded with one of the gadgets I've acquired over the years at Asian markets. The salad under the chicken katsu acted liked a rack to keep the fried katsu off the bottom of the plate and from getting soggy. I dressed the lettuce with some orange juice, rice vinegar and sprinkled in a few sesamed seeds and green onions. Mighty delicious this one.
  18. The first cut is the deepest.... oh, sorry, this isn’t eMusic.org.......I forgot But now you’re singing that tune and your tart looks delicious!
  19. A favorite snacking item here is Anderson's peanut butter filled pretzel nuggets! Love those things. Available at Costco and other major stores.
  20. Methodists (Episcopal-light, which in turn is Catholic-light) typically observe Lent in some fashion. I'm giving up Facebook (and finding I have SO much more time!). In the past, I've given up candy, soft drinks, things of that nature. Abstaining from meat was never a thing, for some reason. I knew better than to vow to give up wine.
  21. ...and you can always point out that you ran the risk of the reverse happening, too.
  22. Dinner 2018 (Part 1)

    Gah everyone's food looks amazing. Very jealous of @liuzhou and @Duvel Summer rolls (yeah, I didn't do a good job rolling) and pork belly noodle bowls.
  23. Here in Atlantic Canada it's not uncommon even for non-Catholics to settle on a symbolic renunciation during Lent, though my family never did. My GF was raised Catholic, but she's currently keto-ing so A) going meatless would be a severe challenge, and B) she feels she's given up quite enough at present, thank you. I cracked her up the other day by quoting Tom Lehrer at her: "You're the girl my money's spent for, you're the girl I gave up Lent for..."
  24. Dinner 2018 (Part 1)

    The food is spectacular...but I am lusting for that tablecloth. So very beautiful.
  25. Dinner 2018 (Part 1)

    My dishwasher is the Frigidaire Professional. It stinks! I have had it repaired twice since buying it three years ago. And then recently, the handle fell off! That cannot be repaired because a screw on the upper right corner is stripped and won't come out, so you can't get to the area where you would reattach the handle. I have to stick chopsticks in the holes where the handle was attached to open it. Did I mention that it's only three years old? I am replacing it with a Bosch that does not have a handle. Argh, that is the fridge I have in my second kitchen, and I had the exact same issues! First the ice maker died, then the defrost clogged and flooded my wooden floor. I'm moving the Amana in my main kitchen over there to replace it once the demo starts on my main kitchen. My new fridge is a Sub Zero. I was able to get a floor model which saved a couple thousand dollars. Dinner last night was roasted chicken, mashed potatoes, french cut green beans, and carrots. No photos.
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