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  1. As usual, I overdid it for Thanksgiving. A 20 lb roasted turkey. Another 13 lb smoked turkey. 15 lbs of mashed potatoes, 10 pounds of roasted mashed sweet potatoes, 2 pounds of brussel sprouts cooked with bacon, 50 bacon wrapped boursin-stuffed jalapenos, $100 worth of fancy cheeses, a Costco "charcuterie" pack, a 3 lb olive spread from the Whole Foods olive bar, washed down with 4 quarts of local eggnog with spiked with almond tequila. There were 8 guests including me. To say I had leftovers is an understatement. Besides the standard leftover dinner plate, I've made :
  2. Sorry it took me while to notice the request for the coconut pork shoulder recipe, guys. Here it is : 3-4 lbs pork shoulder coriander cumin salt / pepper hot chili oil chopped ginger minced garlic 1 or 2 thai chilies, cut very small 2 medium onions, cut into rings 1 14-oz can coconut milk Season the pork on all sides with salt, pepper, coriander, and cumin. Put some hot chili oil in the bottom of the crockpot, and set the pork in. Scatter the garlic, ginger, chilies, and onions on top, and pour the coconut milk over the top. Cook on low for 8-10 hours.
  3. Is that cooked in a springform pan? I'm attempting deep dish pizza for the first time this weekend, and I've been trying to figure out what pan to use - the recipe says cake pan, and I was going to use a 9 inch pyrex pie plate, but if I can use my springform instead, that would be awesome!
  4. Scotch eggs are my go-to for potlucks. Mine are literally just hardboiled eggs wrapped in good breakfast, rolled in panko, baked, and cut in half. They're great at room temperature, dead simple to make, and people are always impressed!
  5. Oooh, that Indian cookbook looks promising. I have, in the past, done crockpot apple butter and then canned it. It was great, but now everyone wants more of it! Ok, I looked at my freezer inventory and there's some things in there that seem like promising crock pot candidates (these are what's left of trying to eat through my meat share from a local farm - I took a break from it because my freezer was getting full and have been trying to eat what's in there): A 3 lb bone-in leg of lamb A 4 lb whole chicken A 4 lb ham 6 big hunks of grass fed beef - 2 2.5 lb beef arm roasts, 2 3-4 lb beef ch
  6. I couldn't find a single topic devoted to crock pot cooking, so I figured I'd start one. I inherited mine when my best friend moved accross the country. It sat unused for a year or so, when I finally decided to try it on one of the hunks of meat lurking in my freezer. I cut some onions into thick rings, set a 4 lb chuck roast on top, covered it all with a jar of Herdez salsa verde, and walked away. The end result was some pretty great shredded beef, which we used for tacos, quesadillas, and salads. Since then, I've tried other recipes, all of which are variations of meat + seasonings - ca
  7. I pack lunch for DBF and I almost every day. I'm a big fan of making something in bulk on the weekend to use. The night before all I have to do is portion or maybe prep a few things that don't keep, like chop tomatoes, or assemble salads. Yesterday, I put a 4lb pork shoulder in my crockpot with ginger, garlic, onions, thai chilis, and a can of coconut milk. Then I roasted a couple of trays of baby bok choi and some frozen stir fry veggies, and made a pot of rice. This easily made 10 portions for us. I LOVE my crockpot for this kind of thing. (EDIT: Hah! I had just posted this, and I got
  8. Maybe people get in phases where they're excited/interested(obsessed) with their shiny new toy (diet, in this case), and since that's all that they're focused on, that's what they talk about? I mean, everyone eats, so voila, eating in front of them gives them both a commonality, and, presumably, a common intersest. DBF is like this. He lost a huge amount of weight (like, he lost almost one of me), and before he did, he spent some time figuring out that the only way to lose weight was calories in < calories out (which allowed him to lose >130 lbs eating candy, fast food, and children's
  9. I feel this way too. DBF and I went for brunch to a new gastropub in a posh shopping district. $60 and it was not terrible, but nothing to write home about. (When did chicken and waffles becomes the thing to have on a breakfast menu?) The worst was the $8 potato pancake appetizer, that sounded good good on the menu, but came with 3 little pancakes the size of silver dollars, with a smear of cream and a smidgeon of relish. We both agreed that we should have stayed home and made breakfast burritoes. There are lots of mid priced restaurants around my office, but it pains me to spend those p
  10. I've got 3 new new good ones (all very healthy, oddly enough) : 1. Pumpkin Cheesecake Yogurt. Mix 15 oz plain greek yogurt, 1 15 oz can plain butternut squash puree, 1/4 cup maple syrup, and 1 tablespoon pumpkin pie spice. Use a whisk to get it all homogenous. This makes about 5 6 oz servings, and tastes like pumpkin pie cheesecake filling. I like it with 1 oz of toasted chopped pecans on top, as a very satisfying breakfast. 2. Carrot Ginger Soup. This is so simple, clean, easy, and tasty! The coriander really adds something special. (As written, this recipe made 2 servings, starting
  11. I just made a batch of Olive Oil and Maple Granola, and it is so delicious. Every word of her poetic waxings about this are true. It's good warm. Good at room temperature by itself. Good on yogurt. And, in a stroke of genius on the part of the boyfriend, good with Coconut Häagen-Dazs and chunks of fresh pineapple. If you like granola, make it now.
  12. I was just out to dinner with the new BF this week, and I talked him out of ordering a pound of asparagus at this steakhouse we were at. He said, "I like asparagus." And I said, "I do to, but I try to avoid ordering it on a date." Explaining that sucked some of the romance out of the conversation, to be sure. But, better safe than sorry, right? FWIW, I've noticed brussel sprouts, and, to a lesser extent, other cruciferous vegetables have the same effects, albeit slightly less offensively.
  13. I don't know if these are "official" (whatever that means) portion sizes, but I use : - 2 oz dry pasta per person - ~3-4 oz meat or fish - 1 oz for nuts, dried fruit, or cheese. Or ~1/4 cup if that's handier. - 1 oz for chips or pretzels - 1 oz dips, spreads, peanut butter (snacky type stuff) - 1/2 cup cooked rice I don't really measure vegetables, fats, spices, salt, or anything else with much precision.
  14. I feel exactly this way. My CSA box is like the best of both worlds - spontaneity because I don't know what I'll get week to week, and planning because organization is key to not wasting stuff.
  15. All my ex waiter/waitress friends call Ranch dressing "white girl ketchup", because of the proliferation of sorority-looking girls who order it as a side for everything dipable. It's *almost* white trash, (kind of like the trucker hats of a few years back,) but not quite. I'm definitely guilty of ordering it with chicken strips and fries. Something about the cold, creamy, savory thing contrasting with hot salty potatoes. Yum. But there's definitely a dividing line where a food becomes not ghetto enough for Ranch. I know that at Flying Saucer (a big beer bar chain), the chicken strips ne
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