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Tonights dinner will likely be a light snack. So here is lunch
Mussels in white wine cream and garlic sauce. With a Loch Melfort Ale.
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Dessert. Black coffee and the chocolatiest chocolate browny I've ever eaten
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A Big Ass Cowboy Steak,red beets,Sweet Potato....cooked the steak in the oven on 275 until a temp of 125....then let it rest 15 min.....then seared both sides in a hot cast iron pan for 1-2 min per side...slice and eat.....wicked good !Attachment 247447
Last nights dinner at the point I started basting.
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16 lb bird for Cdn Thanksgiving.
Got too busy to shoot the completed meal unfortunately but it was a great GTG with family.
Those apple chips look interesting, would like to know more about the temp, spice concoction and results. Going apple picking this aft with the misses so will be loading up.
Cheers men.
What ✂ of steak is that?Quote:
Originally Posted by nessmuck
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It's called a Cowboy Steak around here
I think a cowboy steak is a bone-in ribeye.
Your steak looks good, nessmuck. Boy, oh boy could I go for one right now.
Excellent job cooking that.Quote:
Originally Posted by nessmuck
Looks like a tomahawk steak.Quote:
Originally Posted by nessmuck
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Pork and rice Donburi flavored with garlic ,ginger,Shichimi Togarashi(Japanese red pepper) and some leftover soy Miso broth from home made Ramen I made the other night.
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Coming from the Pro Chef on SRP....I'll take it !Quote:
Originally Posted by OCDshaver
Well Breakfast for Supper sounded good so it was baked bacon, fried egg, toast made with homemade bread and the strawberries from picking in the patch today.
The toast was topped with store bought butter and Taliban Honey from Afghanistan courtesy of a friend and member here at SRP. The honey was produced in an area that was off limits of the member due to the high level presence of insurgents.
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Today we bought.
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Tonight I turned it into this.
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That looks tasty. I'm not big on honey though.Quote:
Originally Posted by cudarunner
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We decided to just hang around the cottage today which is miles away from anything resembling a shop.
So tonights dinner was basically what we could cobble together from the kitchens stocks.
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Cauliflower with cheese sauce. Some fried cherry tomatoes and salt and pepper chicken. Basically because we had chicken and salt and pepper were really the only spices in the kitchen 😂
Was goooood.
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Pork, mashed potatoes with sour cream and butter. Fried onion.
And a good wine.
Have a nice weekend.
That looks grand mmmm.Quote:
Originally Posted by Otto
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My 2 year olds dinner tonight.
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Potato and leek soup and a cheese sandwich.
My dinner.
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More salt and pepper chicken on mashed potato and garlic butter mushrooms and a concocted sauce.
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Nothing wrong with those meals! As to the 'concocted sauce' a TV Chef once said that the Key to Creative Cooking is to Omit and Substitute. :tuQuote:
Originally Posted by TheGeek
Well we are in a cottage on holiday and self catering so eating what's left. Which gave me chicken stock butter garlic and some milk. Viola chickeny sauce lol.Quote:
Originally Posted by cudarunner
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Oven Roasted Spaghetti Squash ,stuffed with spicy shrimp,tomatoes, Swiss chard and garlic....easy to make..and wicked good !Attachment 247748
I just forwarded this to my wife. She loves spaghetti squash!Quote:
Originally Posted by nessmuck
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Fårikål / Lamb and cabbage. Traditional western Norwegian food.
Slow simmer for about 2-3 hrs with whole black pepper in between the layers of lamb and cabbage.
Slow food :-)
Looks good. I'm not much on lamb but I'd give that a try. Can you PM me some instructions?Quote:
Originally Posted by Otto
I've got company coming, maybe I'll make some fiskegrot or fiskeboiler. :hmmm:
PM on it's way.Quote:
Originally Posted by cudarunner
Haddock from Alaska n Rice ............:o
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Well, the pics were from yesterday but the product was for lunch today.
My best friend is here from Southern Cal and two of my kids and two grandkids were here for lunch with 'Uncle Carl'.
Sorry about no pics from the actual lunch.
Lunch was homemade spagetti with home made Italian sausage, home made French bread with a garlic, rosemary butter spread with freshly grated romano cheese browned under a broiler with some store bought salad.
I hope all will enjoy.
Here is the sausage right after stuffing:
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And some packaged for the freezer for later:
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I hope all will enjoy.
Quote:
Originally Posted by cudarunner
That looks amazing.
I actually found that I needed to slightly freeze the links before I put them in the vacuum bags so that they would hold their form.Quote:
Originally Posted by Lolita1x2
With that said; Damn did they taste GOOD!!
Pain Au Chocolat today. I'm posting this in the bread thread too. That one needs a bump.
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I think you will find that when you cook them, the shape will come back without any problem. Try it yourself and adjust as necessary. But I didn't have any problem after cooking.Quote:
Originally Posted by cudarunner
Can I get that PM too?😂Quote:
Originally Posted by Otto
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Not the best looking of my dishes.
Shepherds Pie, with extra shepherds pie because the kid didn't want any. Her loss is my gain 😂
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Tonights feed.
All made at the paw of me.
Beef Bourginion
Fondant Potato
Garlic & Rosemary Bread
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How do you not want Sheherds Pie? Unheard of ! :shrug:Quote:
Originally Posted by TheGeek
Indeed. She's not right.Quote:
Originally Posted by Nightblade
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Must be sent to Sheherds Pie re education camp.......mmmhm !:angel:Quote:
Originally Posted by TheGeek
Glad to say the youngest daughter is considerably less fussy. So far she doesn't like cooked mushrooms or mussels. However she loves raw shrooms. Go figure.Quote:
Originally Posted by Nightblade
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I've always enjoyed Green Mussels at the Sushi bars but,this July I went French style with butter ,wine and garlic which only sealed my love for them. Mussels rule !Quote:
Originally Posted by TheGeek
I prefer my mussels in a cream amd white wine sauce with a touch of garlic and some rough chopped onion. Although I'm also partial to a tomato and basil sauce with them.
Then some good crusty bread to soak up the sauce.
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On it's way.Quote:
Originally Posted by TheGeek
Otto
