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#19291 joethefoodie

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Posted 25 May 2019 - 04:05 PM

re classic paella making, this is how I will live when I grow up. https://www.youtube....q3AD7NUA8I#t=10

oh god, yeah. look at that crust!



#19292 StephanieL

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Posted 28 May 2019 - 12:43 AM

Baked black cod with a paprika/thyme rub

English peas with mint

Sauteed bok choy from our garden

Roasted romanesco broccoli

Plums, apricots, and lemon cookies from a local farmer's market


"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck

 

"Insanity runs in my family.  It practically gallops."--Arsenic and Old Lace

 


#19293 joethefoodie

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Posted 30 May 2019 - 10:05 PM

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I call it chicken soupy rice. Could be arroz con pollo, I guess.  But lots of Spanish spices in there. And it's bomba rice. 

 

Green salad, and sautéed asparagus accompanied.



#19294 voyager

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Posted 31 May 2019 - 01:40 AM

One more reason to Mississippi Roast -> super flavorful ragu

 

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It's not my circus,

not my monkeys.


#19295 voyager

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Posted 01 June 2019 - 03:43 AM

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Contents = Tarbais beans, several sausages, good chunk of confit.  
Topped with garlic and parsley sauted crumbs, baked half an hour at 400F.      Well worth the effort.  :P

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It's not my circus,

not my monkeys.


#19296 StephanieL

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Posted 03 June 2019 - 08:39 PM

Given the now-nice weather here, we decided to break out the grill and make burgers, or rather sliders since our local Trader Joe's had been completely cleaned out of full-sized buns and we didn't feel like running around just for that.  We used Cook's Illustrated's recipe for burgers seasoned with Dijon mustard, chives, and cognac (!), a really interesting combination that worked.


"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck

 

"Insanity runs in my family.  It practically gallops."--Arsenic and Old Lace

 


#19297 Sneakeater

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Posted 03 June 2019 - 08:41 PM

Oh yum


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#19298 voyager

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Posted 04 June 2019 - 04:44 PM

Shanhai noodles with SPAM.

 

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It's not my circus,

not my monkeys.


#19299 voyager

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Posted 05 June 2019 - 01:22 AM

Don't say there's no innovation in Minneapolis.   

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It's not my circus,

not my monkeys.


#19300 Daniel

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Posted 05 June 2019 - 06:16 PM

bánh tráng nướng are at a lot of places these days.   Sorry, Minnesota didn't invent   :P   It seems like this article is giving her credit for it.  It's sort of a coincidence that her kids named it the same thing that all of vietnam happens to call it. 


Ason, I keep planets in orbit.

#19301 voyager

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Posted 05 June 2019 - 08:28 PM

bánh tráng nướng are at a lot of places these days.   Sorry, Minnesota didn't invent   :P   It seems like this article is giving her credit for it.  It's sort of a coincidence that her kids named it the same thing that all of vietnam happens to call it. 

Yeh, it's fake news.


It's not my circus,

not my monkeys.


#19302 StephanieL

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Posted 17 June 2019 - 12:02 AM

Friday: a light summer soup made with fish stock (based on a large salmon bone), the bits of salmon that were left, sorrel, lots of dill, and dumplings

 

Today: steak, ale, and mushroom stew, with parsley new potatoes and fava beans with mint (all from our garden) on the side. Samuel Smith Nut Brown Ale to drink, same as what went into the stew.


"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck

 

"Insanity runs in my family.  It practically gallops."--Arsenic and Old Lace

 


#19303 joethefoodie

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Posted 17 June 2019 - 10:50 AM

Franks and beans. Cole slaw (house made). Riesling.



#19304 bloviatrix

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Posted 18 June 2019 - 03:15 AM

Shredded brisket tacos with pickled onions, charred tomatillo salsa, black beans and cabbage.


Future Legacy Participant.

#19305 joethefoodie

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Posted 24 June 2019 - 11:04 AM

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Scallops, plump and juicy, barely cooked and with a little butter and white wine pan sauce over. Orzo pasta "salad" with onions, garlic, feta, olives, capers, dill, parsley, lemon, olive oil.