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liuzhou

Dinner 2018

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Just got back from a 4000 mile road trip to Morgan City, Louisiana - celebrating the centennial of the making of the first Tarzan movie in the Atchafalaya Swamp. We were there with a gathering of Edgar Rice Burroughs(grandfather of sci-fi and author of Tarzan) fans.
I just saw mention of gumbo up thread...some of our friends had great seafood gumbo, but hubby and I indulged, 2 evenings, on Royal Red Shrimp Boil (or bawld, as pronounced by the locals!). I've never tasted any shrimp SO good - flavour and texture of lobster, and huge! There were about 16 to the lb, and I couldn't finish my order.
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Didn't do any side trips this time, and I was missing my garden and kitchen...
First meal at home- grilled tenderloin with new taters from the garden, carrots, salad, and sauteed mushrooms

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Tonight, supper was Black Bean Garlic Beef with Bitter Melon on Udon noodles

 

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Dejah

www.hillmanweb.com

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Turkey Melt on french toast with Spicy V8 in the egg mixture.

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Skillet pizza with goat cheese, pesto, sauteed mushrooms, arugula, blueberries, plum tomatoes, shredded cheddar and mozzarella

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Edited by Dante (log)
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Bacon-wrapped chicken breast stuffed with cream cheese and scallions, sides of corn-and-edamame succotash, and slow-sauteed baby carrots

 

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A couple of mentions of Filipino Adobo gave me cravings, so tonight was Pork Adobo with local veggies - steamed young carrots and green beans, a few tiny tomatoes off my container plants. And rice, of course! 

 

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Edited by FauxPas (log)
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Four minute pizza:

 

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This time I managed to actually hit the baking steel.

 

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Obligatory sacrificial bottom shot.

 

Dough was Neapolitan from Modernist Bread 5-113.

 

 

 

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8 hours ago, CanadianHomeChef said:

Ginger Beef! Made on the Control Freak. 

 

This is is a recipe I’m trying to develop. Anyone from western Canada knows this dish well, as it was developed in Calgary. Unhappy with the recipes online, I decided to make my own with a few improvements on the original. 

 

Im trying to keep the beef crispy, and the sauce sticky (but not too sweet). To do this I borrowed then marinade and batter technique from Modernist Cuisine’s Korean wings. Vodka to lower the boiling point, wondra (robin hood instant flour), and potato starch. Beef was super crispy after frying but lost its crisp after being added to the sauce. Think I will reduce a bit more next time. 

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Got any Trisol? That would stay crispy

 

 

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8 hours ago, KennethT said:

The last few times I've done it, I did it in the microwave in a glass bowl... Start out at 30s at full power, then stir, then 10s / stir - repeat... done in about 5-10 minutes and a nice dark brown.


That's a pretty hefty time savings but I don't think I have the patience required to stir something every 10 seconds for 5 - 10 minutes. 


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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BLT, T, T, T --------

 

Massive "problem" with the garden. Overwhelmed with Huuuuge amount of huuuge tomatoes. Have given away a few hundred pounds already, still busy eating and dehydrating.

May be a local La Tomatina Festival? Anyone?

OK, going to make BLT, T, T, rainbow BLTs. 9_9

 

dcarch

1608340317_bigtomatoes2018.thumb.JPG.20698aaa6b2844c817cbbbfcfa1cc225.JPG909021708_BLT2018.thumb.JPG.4cbdc23f47b34b04dded25fd7d1492f9.JPG228579340_BLT2018b.thumb.jpg.6d4b7a8080a6b6db2ea95287a7687e07.jpg

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7 minutes ago, dcarch said:

BLT, T, T, T --------

 

Massive "problem" with the garden. Overwhelmed with Huuuuge amount of huuuge tomatoes. Have given away a few hundred pounds already, still busy eating and dehydrating.

May be a local La Tomatina Festival? Anyone?

OK, going to make BLT, T, T, rainbow BLTs. 9_9

 

dcarch

1608340317_bigtomatoes2018.thumb.JPG.20698aaa6b2844c817cbbbfcfa1cc225.JPG909021708_BLT2018.thumb.JPG.4cbdc23f47b34b04dded25fd7d1492f9.JPG228579340_BLT2018b.thumb.jpg.6d4b7a8080a6b6db2ea95287a7687e07.jpg

Oh, how beautiful!!!

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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1 hour ago, dcarch said:

BLT, T, T, T --------

 

Massive "problem" with the garden. Overwhelmed with Huuuuge amount of huuuge tomatoes. Have given away a few hundred pounds already, still busy eating and dehydrating.

May be a local La Tomatina Festival? Anyone?

OK, going to make BLT, T, T, rainbow BLTs. 9_9

 

dcarch

1608340317_bigtomatoes2018.thumb.JPG.20698aaa6b2844c817cbbbfcfa1cc225.JPG909021708_BLT2018.thumb.JPG.4cbdc23f47b34b04dded25fd7d1492f9.JPG228579340_BLT2018b.thumb.jpg.6d4b7a8080a6b6db2ea95287a7687e07.jpg

Sure wish I had your problem.

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Wow, if seed catalogs had centerfolds, that would be one for sure.  "Miss Hot Tomato of August!  See more when we lift the toast....."

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Panzanella with a garlicky basil vinaigrette.

Spaghetti with vegetarian meatballs (not aiming for a meat like flavor, obviously. After the photoshot, the balls were promptly moved aside and the pasta properly mixed with more sauce :) ).

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~ Shai N.

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is Chicken fried Chicken

 

Ck pounded thin ir not ' cubed ' then fried ?

 

a la Chicken Fired Steak , but with chicken ?

 

is it passed through a ' cuber ? '

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I lust for those onion rings.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Charlie is having friends over tonight. I smoked a brisket. I didn't want to take a chance that if I started today that it would not be done on time and the weather said rain for yesterday so I did it on Thursday,  but the point was done way before the flat so we had it then and I finished the flat today. I grilled some hamburgers, smoked some brautwurst and they are keeping warm in the Breville.  Also made some bread, potato salad fruit salad, and BBQ beans.the first shot of the brisket is after about five hours.  The point was done in a little under eight hours and the flat took  another three hours.  PS it didn't rain at all on Friday but it did rain a bit on Thursday.

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Edited by Norm Matthews (log)
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5 hours ago, mgaretz said:

Sirloin, cooked SV, served with white corn and salad.  Accompanied by a glass of Paso Robles Cab from 2012.

 

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Your meal looks great, Mark. I have a rib eye in the freezer and it's part of my motivation to keep improving until I can get up and down the half flight of stairs from the deck down to the grill in the yard enough times to carry out charcoal, lighter, grill grates and steak, cook it, and then carry them all back into the house. I am determined grill a steak in the backyard this summer. :)

 

What is the seed? on your sirloin? It's not one I think I've ever seen anyone use with steak, and unless it's aniseed, I don't think I'm familiar with it.

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> ^ . . ^ <

 

 

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On 8/11/2018 at 1:02 AM, Dejah said:

Just got back from a 4000 mile road trip to Morgan City, Louisiana - celebrating the centennial of the making of the first Tarzan movie in the Atchafalaya Swamp. We were there with a gathering of Edgar Rice Burroughs(grandfather of sci-fi and author of Tarzan) fans.                                                                                                                                     

 

 I've often idly wondered whether your username spoke to ERB fandom. :)

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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Last night we had fresh corn risotto with red curry shrimp cakes and for dessert we had strawberries over (bought) angel food cakes with homemade popcorn ice cream.

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