
HungryChris
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Everything posted by HungryChris
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I am pretty sure the WIFI one has "WIFI" on the face and the one I got does not. So I think it just has Bluetooth. The WIFI one was $199 and this one was $179 (before the $50 discount). HC
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Started thinking last night that I could go into the garden with the hoe and do a little weeding without bending down and gave it a try this morning. I was able to improve things a bit. Normally, I either pinch off the shoots or guide them up inside the hoops, but a few days of neglect and there are way too many renegades that will need to be brought under control. I had to resist the urge to pick a few for fried green tomatoes with crab meat (an absolute favorite of ours from a recent visit to New Orleans). I wish I could buy some green tomatoes, but that is a fall item around here. HC
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When I wear the hat of a photographer, I have a different perspective that may overlook the hot sauce, but when I have fork in hand, wearing my trencherman's hat, I am suddenly keenly aware of anything that might be missing and quickly correct it. HC
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I threw together ratatouille kind of thing with zucchini, onions, sliced Campari tomatoes, garlic, olive oil, fresh chopped basil, salt and pepper and a dash or two of hot sauce. It started off as an after thought, but turned into a pleasant main event that I will do again soon. I only wished I had a piece of toast to mop up the last of it. HC
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Kayb. I feel your pain! After recent eye surgery, I was told "No physical exercise of any kind and no bending." Well, at 6' 5", going into the garden without bending, simply means, go in there, survey the damage, and do nothing. How hard is that? I have to admit that I have "bent" the rules just a bit, but please, don't tell anyone! I have weeds invading the weeds! I have an appointment on Friday and hope I am given the go ahead to bend or break the rules a bit more. I share your views on tomato plants. Mine have just been troopers, but do need a helping hand that I am hoping to be given the green light for on Friday. HC
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I am not often in the mood for a smoked, pulled pork BBQ sandwich, but when I am, I head right in. Does it get messy? You betcha, but that is why we have napkins and mirrors. HC
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Poached eggs, sautéed sugar snaps, onions and zucchini with English Muffin. The zucchini was so good, I finished it up with seconds. HC
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Dinner was simply cheeseburgers and "Shelby fries" with the A/C going and fingers crossed for rain. I was pleasantly awakened early in the morning by a sudden downpour that should keep things going for a while. I have to mention the Aldi half sours I discovered recently, a real find! They are in the plastic tub to the right. While my vision is improving, it still sucks from surgery and I apologize for the amateurish photos, but this is a food site, right? HC
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Zucchini, onion and fresh oregano omelet, home fries with onions, toasted homemade bread and iced tea. HC
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Just a splash of olive oil, salt & pepper in a non stick fry pan on medium high flame, stirring constantly. It took about 3 minutes. HC
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I have to admit they are not very forthcoming with product identification, model number and the like, but at $129, I decided to jump in. I have been reluctant to get into it because I already have a slew of items that I store and retrieve from the basement. This unit looks like it will not be much of a storage burden. Not sure if I would use the iPhone app, but maybe. It should arrive in 3 days, so, we'll see. HC
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Mine is on it's way. Thanks! HC
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We had thin spaghetti with Deb's sauce, garlic toast and salads tonight. I am recovering from detached retina surgery and it is a nice distraction to have an old favorite for dinner. HC
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"Soupy" (sopressata) and mushroom pizza. After breaking my second pizza stone, I had a quarter inch steel plate cut to fit in my oven. I like the results much better than on the stone. This is a smaller single shelf top oven in a twin oven range and top end is 550 F. I preheat the oven & plate for about 45 minutes. HC
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What Are You Preserving, and How Are You Doing It? (2006 - 2016)
HungryChris replied to a topic in Cooking
I like them in sandwiches which is why I started cutting them like that, but they make a nice addition to a salad too. HC -
After watching a few episodes of Korean Food Made Simple on the Food Channel, I got hooked on gochujang and use it in ever increasing ways. A problem I have had is that it is not always labeled as gochujang, but rather hot bean paste and sometimes hot pepper paste. I have learned the hard lesson that not everything that is labeled hot bean or hot pepper paste is gochujang. Quite often when I ask for gochujang, the store keepers are not familiar with that name and seem as confused as I am. A few days ago, I found the solution. Amazon to the rescue. HC
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Deb's garden pets. That's Clay, the terra cotta turtle in the background and Sandy, the cement turtle in the foreground. HC
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I see it listed here. I am curious what the HCL stands for. Plus the word "maw" might mean stomach. HC https://translate.google.com/translate?hl=en&sl=zh-CN&u=http://shopping.shanghaisells.com/hcl-croaker-fish-pieces.html%3F___store%3Den&prev=search
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I spent more than a few years struggling to make ends meet and still pride myself in many of the efforts I took in doing so. Always on the lookout for a bargain, I ate many a turkey leg and chicken pot pie that were offered at a good price. Money isn't the issue it was then, but old habits die hard and when I see chicken leg quarters on sale for 49 cents a pound, I like to think I am still up to the challenge and I want to try something new. Here you have my latest effort. I give you the chicken leg quarter: Trimmed of excess skin, fat and back bone: Boned out almost complete (this is a task that improves with practice): All that is left is to pan fry the cutlet in a little butter, salt, pepper and garlic. When it is just about done, a splash or two of cream sherry to form a pan sauce and you have an entry fit for a dinner party. HC