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Dinner 2020


JoNorvelleWalker

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Last night, chili and garlic bread. 

 

ETA: I've got to make these pics smaller before posting. Apologies. Can it be done after posting?
 

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A few nights ago, my husband made spaghetti with meat sauce, also with garlic bread. 
 

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Edited by patti (log)
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Dear Food: I hate myself for loving you.

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On 10/16/2020 at 11:28 PM, Kim Shook said:

@patti – I very much like the look of your fried shrimp – they don’t look all gunked up with a heavy coating.  Is that a batter or just a dusting?  And I don’t think it’s hypocritical at ALL to be fine with store bought crust and rotisserie chicken and not with Cream of…  I cannot make a roast chicken as well or as cheaply as Costco does.  So, I hardly ever bother.  And while I CAN make pastry as well as Pillsbury, I sometimes don’t want to.  But, cream of… soups just taste funny to me.  I still use them in some recipes, but mostly I find it makes thing so much better to make my own. 

 

Thanks, Kim. I dipped the shrimp in egg/water  and then in seasoned flour with a little bit of corn meal. I know lots of people do two rounds through the flour, but I only do one.

 

I'm with you on the Costco chicken. Still reasonably priced and a nice size.  From that one chicken, I made a chicken flat bread for lunch, the pot pie, which was enough for a dinner meal and several lunches, and yesterday I made some chicken stock from the carcass. Well worth it!

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Dear Food: I hate myself for loving you.

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On 10/18/2020 at 1:34 PM, heidih said:

 

How do you ptrp the tfu fr air fryer, and how do you find the resulting texture? I have my various tried and true tofu preps but curious. There was one in this house - MIA. Considering getting a little one. 

 

I just cut it in to 1/4 inch (approximately) thick triangles, coated them with a small bit of oil, and put them in the air fryer for about ten minutes. The texture is pretty much the same as oil fried tofu. I've done this multiple times before- it's my default way of preparing tofu. 

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27 minutes ago, Dante said:

 

I just cut it in to 1/4 inch (approximately) thick triangles, coated them with a small bit of oil, and put them in the air fryer for about ten minutes. The texture is pretty much the same as oil fried tofu. I've done this multiple times before- it's my default way of preparing tofu. 

 

Thanks - also appreciate your deciphering of my massive typo explosion ;)

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16 hours ago, mgaretz said:

Panko-breaded shrimp (Kirkland), air-fried, with steamed cauliflower with butter.

 

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How do you do the shrimp? They look delicious! I keep asking you about your recipes because I am so intrigued by the air fryer! :) 

Edited to say: I see now that you bought them already breaded! 

Edited by ambra (log)
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Lobio Satsivi - Georgian style green beans in a sauce of walnuts, milk, garlic, herbs and wine vinegar; with scrambled eggs, brined cheese and toasted walnuts.

Beans salad with a pesto of basil and tarragon, garlic and red wine vinegar.

Eggplant pkhali in spread form - made of roasted eggplants, walnuts, coriander seeds, herbs, garlic, sunflower oil and a few more spices.

Store brought bread, served crisp and warm.

A decent Georgian dry red wine.

I feel like the pictures doesn't do the dishes justice, looking a bit brown and messy - but it was a very enjoyable meal :)

 

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Edited by shain (log)
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~ Shai N.

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@shain I would be happy to eat your vegetables any day :)

 

@BonVivantno, I haven’t tried steaming fish roe. Steaming is not my husband preferred way of cooking, especially fish. But I fill look for your previous posts🙏
 

yesterday, mung bean salad and short ribs, cauliflower and a tomato salad 

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57 minutes ago, shain said:

Lobio Satsivi - Georgian style green beans in a sauce of walnuts, ml, garlic, herbs and wine vinegar; with scrambled eggs, brined cheese and toasted walnuts.

 

 

Forgive me if I'm being dense, but.. ml?

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"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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Trimmed (PIA ) and ground chicken thighs  _  made a Greeker--  Feta/lemon zest/oregano/serrano/garlic/onion Turkish seasoning (PenZy )--finished with a tzatziki sauce-on a brioche bun with bib lettuce--no finish pic's  ( to hungry for most finished shots )

 

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Its good to have Morels

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Pho Bo, as my first steps into pressure cooking continue ... half short rib, half oxtail. Added some black cardamom to the usual suspects coriander, cinnamon, cloves, star anise and fennel. Very good - the little one practically inhaled it. Next batch tomorrow ...


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