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Dinner 2017 (Part 6)

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Anna N   
9 minutes ago, weedy said:

ALV??

A la Voltaggio. See here.

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mgaretz   
24 minutes ago, Okanagancook said:

Mgaretz, you sure have a knack with cooking meat.  The bird looks fantastic? 

 

 

What, you didn't like the cauliflower?  :wink:  Thanks!

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Now, if there was cheese on the cauliflower......

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Captain   

Chicken Satay done on the Weber Go Anywhere for a casual Sunday night dinner.

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I can't make up my mind which pic to use....

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Sunday Dinner out at a local Malaysian restaurant called Malay Malay in League City. This was our first visit and we really enjoyed everything we tasted.

 

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The view of the bar area from our table.

 

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Appetizers: Roti Canai (Indian Style Pancake) with a Curry Chicken and Potato Dipping Sauce and Mixed Satay (Chicken and Beef) with a Peanut Dipping Sauce

 

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Sizzling Black Pepper Shrimp and Vegetables (came with white rice)

 

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Beef Rendang with Green Beans and Cucumber (came with Coconut Rice)

 

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mgaretz   
1 hour ago, Okanagancook said:

Now, if there was cheese on the cauliflower......

 

Not this lactose intolerant boy...

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chefmd   

Solo dinner tonight.  Tuna tartar the way I like it: with soy sauce, hot oil from Lao Gan Ma, lime juice, scallions.  Served with a glass of dry Gewurstraminer.

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Homemade pork gyoza with dipping sauce,  garden fresh tomatoes, blistered shishito peppers, the best silver queen corn so far. Summer at it's best!!!!

HC

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Edited by HungryChris (log)
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weedy   
4 hours ago, Anna N said:

A la Voltaggio. See here.

 

the microwave technique?

 

I think I was the one to mention that here first!!

 

but I guess I missed seeing it referred to as the acronym

 

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mgaretz   
2 hours ago, weedy said:

 

the microwave technique?

 

I think I was the one to mention that here first!!

 

but I guess I missed seeing it referred to as the acronym

 

 

Yes you were!  I got tired of typing tehewhole thing so I started the acronym.  Hope it catches on!

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13 hours ago, mgaretz said:

Not this lactose intolerant boy...

 You have my sympathy. For me, everything is better with cheese.

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Toliver   
18 hours ago, Kim Shook said:

Usually I use this recipe: Creamed Corn  - however, this time I made what I call "Winter Creamed Corn".  When I'm in NC (haven't found it anywhere else), I buy this product: Corn in a tube.  I mix it with a bag of good frozen corn and it makes surprisingly good creamed corn.  I just happened to have a tube in my freezer and decided to use it for a quick meal.

@Kim Shook I found that very same tube of cream corn at my new local Walmart Neighborhood Grocery Store. It's in the frozen veggies section of the store. They had the regular and the white corn. Good to know it's an edible product! You might look for it in your local Super Walmart that has groceries.

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kayb   

I had plans (and thawed brats, "Southern Whiskey" flavor from the new smoked meats store down the road) for brats, new sauerkraut, and home fries tonight. I was at a client's office all day, and an unexpected errand that kept me out until well after 6 kicked those plans in the head. So far, I have had a baked sweet potato (new crop, from the farmers' market) with a copious quantity of butter, and I think I'm still hungry, so I'll probably grab some cheese and crackers and call it done. Tomorrow it is supposed to pour all day, there's nothing for which I have to leave my home/office, and I'm here by myself (the kid is in Alaska chasing moose and bears and such), so I'll do the brats and kraut and potatoes then. 

 

Meanwhile, another glass of wine...

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We chose to celebrate St. September's Day last night, and a fine meal it was. Ninety minutes in the IP for the corned beef flat cut, but I have learned that the IP cannot be trusted to do the vegetables in the corned beef liquor, when restarted while still hot. I have found that it is much easier and less problematic to simply have the cabbage, potatoes and carrots in a pot on the stove and transfer the corned beef cooking liquid to that pot and simmer to the desired doneness.

HC

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mgaretz   

Salmon, cooked SV then seared with a maple-bourbon glaze, served with peas cooked ALV and salad.

 

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On 9/11/2017 at 0:07 PM, Toliver said:

@Kim Shook I found that very same tube of cream corn at my new local Walmart Neighborhood Grocery Store. It's in the frozen veggies section of the store. They had the regular and the white corn. Good to know it's an edible product! You might look for it in your local Super Walmart that has groceries.

Thank you!  I'll be checking.  I used to be able to find it at Richmond VA area Food Lions, but no more.  

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Dinner last night was a layered salad, consisting of lettuce, cauliflower, mayo, sweet onion, bacon, hard boiled eggs and cheese:

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I made one for a church potluck on Sunday and neither of us got a single bite (I was counting the collection and Mr. Kim was grilling hamburgers).  At least 3 people wanted the recipe, though.  I had all of the ingredients and made a small one for us.  It WAS good!

 

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Shelby   

Zucchini, toasted pine nut and parm salad and pizza

 

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lindag   

#1 dog had to go in to the vet's today for cold laser therapy on her recent ACL repair so I stopped in at Pap Murphy's for my favorite Hawaiian pizza along with their chicken Caesar salad...both favorites I've ordered many times.

No-fuss dinner, just the ticket!

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lindag   

FINALLY!!!   By the end of the week we'll be in the 50‘s instead of the 90‘s, with RAIN!!!

I already bought the Italian sausage and the kale so I can make some oh-so-comforting sausage potato soup with kale.

I can hardly wait!

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Dinner tonight – Pork chop, roasted cauliflower and veggies for Mr. Kim:

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And chili mac from the freezer for me:

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Leftover (and over and over) Sardinian chickpea and celery soup for me tonight.  Pot is heating while I enjoy my peanuts and Mississippi punch.  So good, but it never ever ends.

 

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