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Thread: just wanted to share tonight's dinner with you guys..

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    Senior Member blabbermouth OCDshaver's Avatar
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    Here's another item that I came across yesterday. If you have a Cuisinart food processor (many of us do) you may have a recall to get a new blade. Mine was damn near 20 years old and I have a new blade coming.

    22 Models of Cuisinart Food Processors Recalled After Reports of Blade Breaking Off - ABC News
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    Modern Day Peasant Nightblade's Avatar
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    Too tired to cook so,it's light supper tonight.

    Fresh from the Russian Market ! Polish kielbasa,Finnish Havarti cheese,Russian sauerkraut and Russian Borodynsky black Rye w/butter.A pot of peach passion fruit black tea rounds it out.Relaxing........

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    Come along inside,We'll see if tea and buns can make the world a betterplace.~TheWind in the Willow~

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    Senior Member Lolita1x2's Avatar
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    Cleaning out the fridge.
    A mozzarella-cheese omelette, topped with chuck-wagon beans.
    The fridge is now pretty baer. Off to the grocery store.
    Happy Friday y'all!

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    Last edited by Lolita1x2; 12-16-2016 at 04:37 PM. Reason: A curse on you, autocorrect

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    Modern Day Peasant Nightblade's Avatar
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    Quote Originally Posted by Lolita1x2 View Post
    Cleaning out the fridge.
    A mozzarella-cheese omelette, topped with chuck-wagon beans.
    The fridge is now pretty baer. Off to the grocery store.
    Happy Friday y'all!

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    Mmmmmm................farty !
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    Come along inside,We'll see if tea and buns can make the world a betterplace.~TheWind in the Willow~

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    Senior Member xiaotuzi's Avatar
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    The kielbasa and sauerkraut look delicious, love that combination.
    "Go easy"

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    Modern Day Peasant Nightblade's Avatar
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    Russian sauerkraut is awesome. Not as sour as German and much crunchier but just the right tang to it.The carrot rounds it out well adding a bit of sweetness too it but nothing overpowering. And I can never leave that market it seems without a ring of Kielbasa packed in. The sausage and kraut in the pic are eaten cold not hot.
    Last edited by Nightblade; 12-17-2016 at 09:22 AM.
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    Come along inside,We'll see if tea and buns can make the world a betterplace.~TheWind in the Willow~

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    Senior Member Lolita1x2's Avatar
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    Quote Originally Posted by Nightblade View Post
    Mmmmmm................farty !
    I prefer the term..."musical"
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  8. #2938
    'with that said' cudarunner's Avatar
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    Quote Originally Posted by Nightblade View Post
    Russian sauerkraut is awesome. Not as sour as German and much crunchier but just the right tang to it.The carrot rounds it out well adding a bit of sweetness too it but nothing overpowering. And I can never leave that market it seems without a ring of Kielbasa packed in. The sausage and kraut in the pic are eaten cold not hot.
    We have quite a lot of Italian families in the valley and many years ago I was helping an elderly lady in my produce department. She said she was making a red sauce for spaghetti that night and needed some nice sweet carrots for the sauce. I inquired 'carrots in a red sauce?" She explained that she was a very young girl she was taught to use just a bit of sugar in the sauce but back during WWII sugar was rationed so the Italians started using the sweetness of the carrot for the sauce.

    I Always use some finely grated carrot in my red sauce. I also add it to the water when I start making a beef pot roast. By the time the roast is cooked the carrot has disintegrated and adds a nice color and mild sweetness to the gravy.
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  10. #2939
    Senior Member Lolita1x2's Avatar
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    Quote Originally Posted by cudarunner View Post
    We have quite a lot of Italian families in the valley and many years ago I was helping an elderly lady in my produce department. She said she was making a red sauce for spaghetti that night and needed some nice sweet carrots for the sauce. I inquired 'carrots in a red sauce?" She explained that she was a very young girl she was taught to use just a bit of sugar in the sauce but back during WWII sugar was rationed so the Italians started using the sweetness of the carrot for the sauce.

    I Always use some finely grated carrot in my red sauce. I also add it to the water when I start making a beef pot roast. By the time the roast is cooked the carrot has disintegrated and adds a nice color and mild sweetness to the gravy.
    I too add finely grated carrots! Especially when I make my Bolognese sauce.
    Grating carrots is part of the fun prep for it. In fact, if I am feeling very ambitious, I will also grate the onions, but it's not for the faint of heart.
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  11. #2940
    32t
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    Quote Originally Posted by Lolita1x2 View Post
    I too add finely grated carrots! Especially when I make my Bolognese sauce.
    Grating carrots is part of the fun prep for it. In fact, if I am feeling very ambitious, I will also grate the onions, but it's not for the faint of heart.
    I am more of a hammer type of guy, in culinary terms the closest I can think of is tenderize.

    That should work also but you would have to think of the excess you would have to clean off of the walls.......
    Lolita1x2 likes this.

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