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Hmmm, what to make for dinner?

Discussion in 'Non-Vegas Chat' started by ken2v, Oct 6, 2017.

  1. HoyaHeel

    HoyaHeel Grammar Police & Admin

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    If I can find ground pork in my stores, it's $3.99/lb standard price. Seriously have no idea why. I buy butts all the time for 99c /lb. Must get a grinder ;-)

    I haven't looked at my Asian market for pork. I did a big stock-up trip in early March and am running low on some of my staples, so I might think about another shopping trip there in the next few weeks. It's close to work, where I haven't been since March, and alas, 30 miles from where I live.....

    I know I'm low on supplies because I'm making noodles tonight with a sort of black bean and dried shrimp sauce so I was prowling through the pantry and fridge shelves....
     
  2. HoyaHeel

    HoyaHeel Grammar Police & Admin

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    I can't take good pics of noodles but it's tasty! Found some chard in the garden to add, one of my bunching onions, and the last batch of fresh noodles from the Asian market ....
     

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  3. DaiLun

    DaiLun R.C., L.C., and A.A.N.G.

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    I have a grinder, but ground pork at the Chinese market is so cheap that I don't bother. :)
     
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  4. Ten_On_The_End

    Ten_On_The_End High-Roller

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    My neighbor gave me 5 pounds of frozen ground pork a month ago that someone gave to her from "a hog my friend bought" and I made breakfast sausage with some of it. I had to throw it out, just had a nasty taste, not spoiled, but tasted like the hog had been fed wallpaper paste or drywall most of it's life. Lesson learned: Beware of meat that's been given away twice.

    $3.99 is about right for my local grocery. I use it mostly for gyoza or chili.
     
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  5. Breeze147

    Breeze147 Button Man

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    You're really lucky you didn't get Salmonella.
     
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  6. Syringe Monkey

    Syringe Monkey Hero of the Baggage Carousel...

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    Last night we went out to a local “chain” Mexican place... there’s 2 or 3 in the Pittsburgh area: Mad Mex.

    I had the Big Burrito, and my wife had the Shrimp Tacos. Man, their food is so good! I could only eat half of mine, so the other half is dinner tonight during my 12-hour shift.

    1D195DA0-9E92-4CDA-A1EE-E86FC5C22034.jpeg 87204FD3-4B6E-46BB-9FEF-4924E6DDCFEB.jpeg
     
    IPMS USA National Convention
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  7. addicted

    addicted Low-Roller

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    20200808_171140.jpg

    Crusted chicken Romano - cheesecake factory
     
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  8. addicted

    addicted Low-Roller

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    20200809_005049.jpg

    Brisket

    Dry rub with cayenne, wet rub with molasses
     
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  9. HoyaHeel

    HoyaHeel Grammar Police & Admin

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    Nice! I just stuck a roast in the smoker ;-) (not a brisket - a whatever round roast that came in the meat bundle I got from the butcher in April.....)

    I'm slow roasting cherry tomatoes to freeze (I don't think they make good sauce but oh my when slow roasted with oil & salt, they're like little tomato candies!!!) And will make some fridge pickles with my lemon cucumbers after lunch....
     
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  10. addicted

    addicted Low-Roller

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    20200809_121105.jpg
     
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  11. MikeOPensacola

    MikeOPensacola VIP Whale

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    Stir fry with mushrooms, baby taters, pea pods and Gulf of Mexico Royal Red shrimp straight off the trawler. (Its a shame that it takes longer to dehead, deshell and devein those little bad boys than it does to eat them.) :mad:

    Fruit smoothie: Strawberries, blackberries, banana, flax seeds and unsweetened cacao.

    75B6AE98-8CFE-4054-B890-6D51F17E694D_1_201_a.jpeg

    :feedme::feedme::feedme:
     
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  12. rooster42000

    rooster42000 Brady # 1

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    Looks delicious , :feedme:
     
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  13. Ten_On_The_End

    Ten_On_The_End High-Roller

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    Looks awesome !
    It may take time but I bet they're way better than the frozen shrimp I have to cook with from (insert SE Asian country here). Garlic to excess makes them tolerable.
     
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  14. Hitmaxbet

    Hitmaxbet MIA

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    True in my area Tony Monella was a wimp compared to Sal Monella
     
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  15. Breeze147

    Breeze147 Button Man

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    He should See Alice.
     
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  16. Valgal

    Valgal VIP Whale

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    My oven has been out for 2 years. I’ve been using a small convection/toaster oven. Last week we decided to get it fixed. It’s about 12 years old. Almost $530- first he thought it was a sensor and that was $280 that didn’t work and now it is the entire circuit board- he self the self cleaning mode fried it. But it’s still less expensive than a good quality new gas stove and he said it is equal to buying a brand new stove. But he recommends not using the self cleaning mode. Which is one reason why I live my stove- so what does this have to do with dinner? My husband said if I fix the stove he will be the cook. I’ve also heard this before and it lasts about 2 weeks. But, we are still waiting for the part!! The burners still work.

    Hubs made this a couple of days ago - Kent Rollins Hodgepodge Soup- pretty good. That extra 2 days makes it better. Also a Schwan’s Quesadilla- not bad for frozen. Kent Rollins is the guy that beat Bobby Flay on Chicken Fried Steaks.

    [​IMG]
     
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  17. gambler

    gambler VIP Whale

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    That could be a cookbook photo, Veggie, protein, carbs with a fruity vitamin sidekick. Looks delicious!

    I love all the ingredients in your stir fry but am curious what spices you added if any?
     
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  18. MikeOPensacola

    MikeOPensacola VIP Whale

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    Thanks @gambler. The only other ingredients that I added were olive oil, ground pepper and Kikkoman Stir-Fry Sauce. I start out with olive oil and pepper and put the shrooms in first because they take the longest to get done. Shortly after that I put the potatoes in and poor on the stir-fry sauce. The pea pods go in at the last minute. (I cook up the shrimp in another wok because too much water cooks out of them and makes the rest of the veggies kind of soggy). Once the shrimp get done I'll mix it all up for a few minutes, in the big wok, and then its good to go. Once in a while I'll put in a little garlic or ginger, but not too often.

    :peace: :beer:
     
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  19. HoyaHeel

    HoyaHeel Grammar Police & Admin

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    I don't usually take photos of my weeknight dinners, but last night was pretty good! I made french dip sandwiches with the remains of the beef I smoked on Sunday. Homemade rolls, simmered beef slices in a jus (stock, garlic, etc) and a little mozzarella on top to be melty (no provolone at home, but mozz worked & tasted just fine)
     
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  20. ken2v

    ken2v 200,000 and counting

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    Steps 1 and 2:

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    The posole hydrating in chicken stock isn't all that visually appealing.
     
    Last edited: Aug 13, 2020
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