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Dinner 2017 (Part 6)

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Drinking and eating across the pond in Austria  

Tonight it was multiple cheeses and crusty bread followed by grilled chicken thighs, legs, grilled vegetables and dal in the comfort of the home of a gracious friend, in the company of many friends.  Simple food done well.  The whiskey and wine selections were fantastic.  The food wonderful and satisfying. 

 


This is what my life is currently about.  Will be back to reality too soon  enough

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Edited by scubadoo97 (log)
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Felt like fall pasta. Bucatini with Brussels and bacon. Garnished with green onion and fresno chili.

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Pan seared wild salmon and roasted cauliflower.  So good.  It is not immediately clear to me why I do not make roasted cauliflower more often.

 

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@mm84321 OMG.  Your roasting pan is copper?  I LOVE my copper pots.  They are a joy to cook with.  The meal looks really good. So, where exactly to do live and do you have parking close by:D

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Linguini with clam sauce and a Greek salad. We are headed to a wedding in MSP, and these clams, the last of my most recent harvest,  have to get used up. I have a feeling that my breakfast tomorrow, will be leftover Greek salad, which is fine with me.

HC

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10 hours ago, chefmd said:

Pan seared wild salmon and roasted cauliflower.  So good.  It is not immediately clear to me why I do not make roasted cauliflower more often.

 

It's a staple here at the Home of Chrome. 

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Hotdogs with home made relish and kraut along with hatch chile mac and cheese and 'maters

 

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Dejah,  I'm seriously considering buying an electric pressure cooker.      Just wondering which size you have or would recommend.  The six or the eight?

 

 

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Someone asked about cooking malabar spinach:

SV trout, on stir fried malabar spinach.

 

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And another asked about eggplant old v.s. young, which is more bitter.

Asian eggplants are not bitter , young or old.

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dcarch

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 Inspiration comes from various places and tonight I was inspired by two methods. For the peppers, onions and mushrooms I followed David Tanis'  method of dry frying them until they were about halfway done before adding salt and a little oil. 

 

 For the sausages, Johnsonville brats, I followed this method of sous viding and then finishing in a hot oven. 

 

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The mustard is a German medium hot from a tube. 

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i tried a Texas style chili for dinner. (No beans, chunky beef and spicy)

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5 minutes ago, Norm Matthews said:

i tried a Texas style chili for dinner. (No beans, chunky beef and spicy)

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What did you think?  I'm a ground beef/bean girl myself but yours looks good.

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25 minutes ago, Shelby said:

What did you think?  I'm a ground beef/bean girl myself but yours looks good.

It was a change.  I cut it smaller than the recipe said to but if I make it again, I'll chop it even smaller.  I am tempted to add some beans too. (ducking)  It was very spicy and I cut back on the heat at that. I wanted to try a different recipe because the last time I made my recipe, I felt it was not as good as I used to think it was.

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11 minutes ago, Norm Matthews said:

It was a change.  I cut it smaller than the recipe said to but if I make it again, I'll chop it even smaller.  I am tempted to add some beans too. (ducking)  It was very spicy and I cut back on the heat at that. I wanted to try a different recipe because the last time I made my recipe, I felt it was not as good as I used to think it was.

I would have made it smaller cuts, too.  And when I said ground beef, I meant venison.  I'm so used to venison that it's the same as beef to me.

 

I might try the same as you did with venison chunks using the pressure cooker...but it has to have beans.

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12 minutes ago, Shelby said:

but it has to have beans.

 No it doesn't. :P

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Niece and daughter were over for dinner last night - two broke girls who needed a home cooked meal!  Grilled Steak Rolls:

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Cheese Noodles:

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Broccoli and salad:

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And a really good brioche loaf that we got at Lidl:

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Dessert was ATK Ultranutty Pecan Bars:

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Forgot to take pics before I put the leftovers away....but I fixed HOMEGROWN chicken-BBQ'd;  HOMEGROWN Sweet corn; and HOMEGROWN potatoes.   Today was one of two chicken killing' days here, so I did up a whole chicken for dinner. =)

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Chicken Fajitas, with all the fixings, and Drunken Beans

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Badly plated SV duck breast over maple/mustard sauce and fried polenta;  with roasted beets over beet greens

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Lasagna and salad with pickled cauliflower

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Pork tenderloin with apple/mustard sauce and rosemary sweet potatoes

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Edited by gfweb (log)
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I, too, forgot to take pics, but dinner was beef curry, from Instant Pot Indian (or something to that effect) by Urvashi Pitre. I used tenderized round steak, cut in small chunks, vs. the called-for chuck roast, because I had it.

 

Good. Like most of her recipes, I used probably 30 percent more of all spices except the red pepper, and used maybe half of that. Word of caution: If you like the sweet tinge that take-out Indian so often has, add a tablespoon of honey to her sauces. And most of her recipes create a surplus of sauce, which is not necessarily a bad thing.

 

Cooked it PIP in the stackable tiffin tins in the IP. 20 minutes, 20 minute NPR.

 

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