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always with a hat or sunscreen
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I used Cabernet Sauvignon for my pot roast back on pages 44 and 45 in lieu of beef stock. Big Grin



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Posts: 12764 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
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Peanut curry chicken

This message has been edited. Last edited by: 4x5,



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Posts: 4675 | Location: Highland, UT | Registered: September 14, 2006Reply With QuoteReport This Post
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I made absolutely nothing, except a drink. My daughter on the other hand brought home a recipe from where she works and my wife made it. Absolutely delicious pasta dish like I have never had before. Love that girl!!


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Posts: 3296 | Location: WNY | Registered: April 11, 2009Reply With QuoteReport This Post
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Oh my! Nice.



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Posts: 14920 | Location: Virginia | Registered: July 03, 2007Reply With QuoteReport This Post
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quote:
Originally posted by 4x5:
Peanut chicken curry


Wow! Nice!!




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Posts: 9488 | Location: In the gilded cage | Registered: December 09, 2007Reply With QuoteReport This Post
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Picture of konata88
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quote:
Originally posted by bald1:
I used Cabernet Sauvignon for my pot roast back on pages 44 and 45 in lieu of beef stock. Big Grin


I do the same. And for beef stew too. Love pot roast.




"Those who would give up essential Liberty, to purchase a little temporary Safety, deserve neither Liberty nor Safety." - B.Franklin
"Wrong does not cease to be wrong because the majority share in it." L.Tolstoy
 
Posts: 9488 | Location: In the gilded cage | Registered: December 09, 2007Reply With QuoteReport This Post
Ammoholic
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I feel bad I have had anything to add recently.

Last night's dinner was fish and chips from the local grocers freezer.




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Posts: 17994 | Location: Loudoun County, Virginia | Registered: December 27, 2014Reply With QuoteReport This Post
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most scampi Recipe's call for a white wine
 
Posts: 1352 | Location: NORTHEAST INDIANA | Registered: August 18, 2006Reply With QuoteReport This Post
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I fixed a Jacques Pépin seafood omelet, as shown below. Served with a couple of slices of bacon and a very simple salad. I used oyster mushrooms, bay scallops, and was careful not to brown the omelet. The GF didn't say she liked it, probably because her mama taught her not to talk with her mouth full.



(When I see Tom Sowell and Jacques Pépin, I get a little depressed. These guys have nothing to do with each other but are very old and can't be around too much longer. The world will be greatly diminished without either of them.)



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Posts: 14920 | Location: Virginia | Registered: July 03, 2007Reply With QuoteReport This Post
Ammoholic
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Made some wings for dinner, simple yet delicious.






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Posts: 17994 | Location: Loudoun County, Virginia | Registered: December 27, 2014Reply With QuoteReport This Post
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Last night was Japanese Curry Rice. I've been on a Japanese Curry kick over the past few winter months, and been trying several different boxed curry roux brands to find which one I like the best.

So far, Java Curry (Hot) is leading the pack. But the old standby of Vermont Curry (Mild) is still great comfort food for days when you don't want a lot of spice.

Haven't been all that impressed with any of the S&B sub-brands I've tried, like Golden or Tasty Curry. Kokumaro is okay, but not great.
 
Posts: 27379 | Location: Northwest Arkansas | Registered: January 06, 2008Reply With QuoteReport This Post
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Curry connoisseur in residency, eh? Smile

I like Japanese curry and prefer it over chinese, vietnamese and indian curry. but can appreciate thai and malay curry as they are a little different.

I'm somewhat indifferent to Japanese brands although I think I tend to buy House most. Vermont tends to be on the sweeter side for me but I'll buy it. But usually, whatever I buy, I'll tweak it at home; add a little more coriander or cumin, add a little more chili, add more salt or sugar - depends on what ingredients I'm putting into the curry and what type of rice I use.

If I'm caramelizing onions, garlic, meats for the curry, I'll also use a good butter (ie - kerrygold) instead of oil. Makes the curry seem richer and deeper. YMMV.

ETA: btw, I'll usually use beef chuck or pork shoulder, cubed in the pressure cooker and then add other ingredients and curry. One of my favorites for both taste and texture is using bone-in kalbi cut beef (beef short ribs cut korean kalbi style (3" bone with a chunk of meat on top; not the LA style kalbi with the ribs cut crosswise such that each slice has 3 1/2" bones). Anyway, I cook the beef short ribs in the pressure cooker for 45 minutes. The bones slide out easily leaving just tender meat and the connective tissue. I like the taste and texture of that. Strain out the water and use it as the soup base.




"Those who would give up essential Liberty, to purchase a little temporary Safety, deserve neither Liberty nor Safety." - B.Franklin
"Wrong does not cease to be wrong because the majority share in it." L.Tolstoy
 
Posts: 9488 | Location: In the gilded cage | Registered: December 09, 2007Reply With QuoteReport This Post
Fighting the good fight
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quote:
Originally posted by konata88:
Curry connoisseur in residency, eh? Smile


Something like that. I do tend to eat at least one curry dish a week, even if it's just a quick Tikka Masala from a jar when I don't have time for anything fancier or more complex.

Having been married to an ex-wife for a decade who hated spicy food and whose idea of a good homemade dinner was chicken tenders and french fries, I may be overcorrecting a bit now. Big Grin

I've always loved curry dishes, but only got the occasional chance to eat them, and rarely had the chance to cook them myself.

quote:
Originally posted by konata88:
I like Japanese curry and prefer it over chinese, vietnamese and indian curry. but can appreciate thai and malay curry as they are a little different.


I'd say Japanese and Thai curry dishes are my favorites, with Indian being a close 3rd. (I'll have to check out some Malay recipes, as I can't recall having tried any of that cuisine.)

Thai and Indian curries tend to be more complex and interesting, whereas Japanese is more like quick and easy comfort food. Like Dinty Moore that doesn't suck.

I'll have to give butter a try next time. I usually use avocado oil.
 
Posts: 27379 | Location: Northwest Arkansas | Registered: January 06, 2008Reply With QuoteReport This Post
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Broccoli beef (sirloin) and rice.

 
Posts: 3107 | Location: San Marcos,Tx. | Registered: July 24, 2009Reply With QuoteReport This Post
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Homemade chicken and vegetable soup.




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Posts: 1771 | Location: Central Florida, south of the mouse | Registered: March 08, 2010Reply With QuoteReport This Post
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Reservations. See ya later!
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Posts: 9724 | Registered: October 26, 2009Reply With QuoteReport This Post
Yeah, that M14 video guy...
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First time making shrimp fried rice. It was a hit!



Now I gotta think of what I'll make for the week. Might be time to revisit the trisket...

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Posts: 4398 | Location: USA | Registered: February 13, 2001Reply With QuoteReport This Post
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No photo. I made pad kee mao, a spicy Thai noodle dish. It is also called drunken noodles.




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Posts: 49806 | Location: Texas | Registered: February 10, 2004Reply With QuoteReport This Post
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Spicy chicken and rice casserole. I didn't follow any recipe, I just threw it together with knowledge of other chicken and rice casserole recipes.

It came out great. I'll have to remember what I did. LoL....

I do a lot of my cooking like that. Throw together things that go good together in a soup or casserole. Usually turns out good.


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Posts: 2726 | Registered: May 19, 2010Reply With QuoteReport This Post
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I had Japanese style grilled fish (hokke; not sure what fish in English). French onion soup using Peru onions (didn’t like, way too sweet after caramelized). Pumpkin apple pie (bought from local apple farm). First time - basically pumpkin pie with apples and some kind of crumble up top. Good, not sweet; I don’t like pies that are too sweet beyond natural taste. I’m gonna buy some vanilla ice cream tomorrow. I think hot a la mode will go well.

Yea I know. Weird combination. It’s what I had on hand.




"Those who would give up essential Liberty, to purchase a little temporary Safety, deserve neither Liberty nor Safety." - B.Franklin
"Wrong does not cease to be wrong because the majority share in it." L.Tolstoy
 
Posts: 9488 | Location: In the gilded cage | Registered: December 09, 2007Reply With QuoteReport This Post
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