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      01-20-2022, 09:57 PM   #5193
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Tacos de papas con Turkey
Oh hell ya. Does it get any better? What hot sauce you got?
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      01-20-2022, 10:28 PM   #5194
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Originally Posted by UncleWede View Post
Tacos de papas con Turkey
Oh hell ya. Does it get any better? What hot sauce you got?
Home made tomato/jale then mixed with avo from the back yard
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      01-21-2022, 02:23 AM   #5195
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NY Times had a "Fast Spaghetti Bolognese" recipe that I thought was okay. Their time-saver is using Worcestershire. The texture also isn't the same as a long simmered sauce but it was okay.

https://cooking.nytimes.com/recipes/...etti-bolognese

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I always thought you just had to simmer for a longer time to make tomato sauces thicker. It always worried me when wife said she was going to make a spaghetti or something, and it was already 5:30. "Honey, I can't eat at 10:00, that's way too late"

So I ate thinner sauce at 6:30.

But hey, I'm of German and Irish decent, what do I know?
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      01-21-2022, 08:25 AM   #5196
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The mushroom risotto was on point so now I can go for the Milanese, just didnt want to burn through expensive ass saffron in shitty rice.

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      01-21-2022, 08:32 AM   #5197
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NY Times had a "Fast Spaghetti Bolognese" recipe that I thought was okay. Their time-saver is using Worcestershire. The texture also isn't the same as a long simmered sauce but it was okay.

https://cooking.nytimes.com/recipes/...etti-bolognese
If you really want to blow your mind stop trying to do tomato sauce in a pot. Do it in the oven!

Obviously in the winter you have to work with canned san maraznos so its not possible but in the summer, when you can get good ripe romas, take all of the basic sauce ingredients (tomatoes, garlic, onions, herbs, etc) cut them into chunks, drizzle and toss in olive oil and throw them single layer in the oven. 1-3 hours depending on mass and you end up with browned (aka caramelized) tomatoes, garlic, etc. Then you can transfer to a pot for finishing/seasoning. Hit with a masher or immersion blender depending on how chunky you want.

The dry cooking method converts all of those starches and whatnot and generates a lot more flavor.
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      01-21-2022, 09:12 AM   #5198
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Skipped lunch with an early dinner of smoked salmon with salad and EG tea.
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      01-21-2022, 01:49 PM   #5199
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And the best parking spot at Outback…
ahhhhh no one next to you for door ding
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      01-22-2022, 07:16 PM   #5200
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Home-Made Tagliatelle Pasta with Prosciutto and Walnut Creamy Mascarpone Sauce
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      01-22-2022, 10:44 PM   #5201
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Home-Made Tagliatelle Pasta with Prosciutto and Walnut Creamy Mascarpone Sauce
I appreciate your skill , passion and sharing .
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      01-23-2022, 04:01 AM   #5202
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I appreciate your skill , passion and sharing .
I'll pass the compliments to the chef . She was a keeper from day one (1996).
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      01-23-2022, 07:37 AM   #5203
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Carrot curry soup and fresh bread

Fresh grapes for dessert.

Soup: 1 onion, 1.5lbs carrots and 5-6 cups chicken stock seasoned with 1T-1.5T curry powder*

Bread: 1/3 whole wheat and 2/3 all purpose white flours

*Curry powder: store bought is fine. I made my own with whole and powdered spices. Scratch made curry powder has bigger and fresher flavor:

1T-2T cumin seeds
1 tsp coriander seeds
1 whole Indian bay leaf medium-large size
4 whole cloves
1/8 tsp fenugreek seeds
1/4 inch piece of whole cinnamon
1/8 tsp ground ginger
1/8 tsp turmeric
1/8 tsp hot paprika

Dry roast whole spices in a clean dry pan on medium high heat until fragrant. Careful not to burn them. Let cool then grind into a powder. Add powdered spices and mix well. This spice mix can be used with soups, eggs/egg salad, meat and fish.
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Last edited by chassis; 01-23-2022 at 06:56 PM..
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      01-23-2022, 05:11 PM   #5204
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Fried Chicken Cutlets
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      01-23-2022, 05:41 PM   #5205
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Spinach and Feta Stuffed Pork Tenderloin with Scallop Potato
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      01-23-2022, 06:52 PM   #5206
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Cauliflower potato soup

Garnished with caramelized onions and served with homemade whole wheat bread. Fresh grapes for dessert.

Soup base made with stock and béchamel (roux, milk, fresh mozz, parm, salt, pepper and nutmeg.
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      01-23-2022, 07:01 PM   #5207
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Spinach and Feta Stuffed Pork Tenderloin with Scallop Potato
There's that little cat.
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      01-23-2022, 07:15 PM   #5208
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Spinach and Feta Stuffed Pork Tenderloin with Scallop Potato
Scalloped has to be my favorite form of potato!!
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      01-23-2022, 07:23 PM   #5209
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Scalloped has to be my favorite form of potato!!
Yes, me too. Potatoes au gratin for me.
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      01-23-2022, 07:27 PM   #5210
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Quote:
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Quote:
Originally Posted by UncleWede View Post
Scalloped has to be my favorite form of potato!!
Yes, me too. Potatoes au gratin for me.
Lo mismo, no?
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      01-23-2022, 07:28 PM   #5211
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Lo mismo, no?
Yes, the same (almost).
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      01-23-2022, 07:30 PM   #5212
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Pollo Loco double chicken avocado salad. Never had before. Would order chicken breast upgrade next time, but pretty damn good. It's a salad, so I won't get fat, right?

RIGHT?
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      01-23-2022, 07:41 PM   #5213
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Quote:
Originally Posted by UncleWede View Post
...It's a salad, so I won't get fat, right?

RIGHT?
Bien sur
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      01-23-2022, 08:30 PM   #5214
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Quote:
Originally Posted by UncleWede View Post
...It's a salad, so I won't get fat, right?

RIGHT?
Bien sur
Good, then I can enjoy some mint/chocolate chip ice cream
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