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What to make for dinner 2021+

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

  1. ken2v

    ken2v That was awesome

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    Chamber awards dinner tonight, so rubber chicken or desiccated filet. And no can skip because my wife is the emcee. It will be interesting to see how the hell they space this thing out. Hopefully it's on the patio.
     
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  2. NYNYGirl

    NYNYGirl VIP Whale

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    Shrimp Boil...Shrimp, Mini mini Potatoes, Turkey Sausage and Corn on the Cob...

    IMG_20210430_145524244.jpg IMG_20210430_145733553.jpg
     
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  3. Electroguy563

    Electroguy563 Over-Fried Gambler

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  4. Basil

    Basil VIP Whale

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    Mission accomplished. Dolor Wat and collard greens on injera (Ethiopian flatbread) with some extra injera as a utensil

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    This turned out really well, although the chicken could have been spicier. I assume that’s a function of the Berbere not being very spicy so definitely need to find a better brand next time.
     
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  5. 93 Octane

    93 Octane Chief bottle washer

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    Shrimp and crawfish deviled eggs, grilled sweet bell peppers, boudain coupled with Modelo mango/Chile beer. Odd combo but works for us.
     
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  6. DaiLun

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

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    OK, I've tried it, been there, done that.

    Faux bacon from banana peels . . . .

    Now, to be honest, I didn't have one ingredient, liquid smoke. Once I get that, I will try it again, but I don't think that could make this any more palatable than it was.

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    I have six more peels in the fridge.

    Let me follow up by saying that I respect anyone's choice to adopt a vegan diet lifestyle. There also may be people who have to adopt the vegan diet for medical reasons.

    I even have a Vegan FGF and finding restaurants on the strip with a satisfactory vegan menu (no cauliflower steak) vegan menu can be daunting.

    And, I guess if a person have never had real bacon before, they wouldn't know the difference.

    But, let me reiterate . . . THIS DOESN'T TASTE LIKE BACON from a pig!!!
     
    Last edited: May 4, 2021
    Silver Strike Slot tournament - Yay!!
    Sterling comp night, the day before the Silver Strike Tournament!!
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  7. Basil

    Basil VIP Whale

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    Hope I’m not duping but losing track of what’s been posted before :)

    Shrimp primavera over linguine. Added some cherry tomatoes and basil which I don’t usually use in this dish but think I will in the future.

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    10/20 shrimp, broccoli, zucchini, pea pods, cherry tomatoes. And I made way too much. Lots of leftovers in the fridge.
    Think I need more non-green veggies next time but this is what looked good at the market.
     
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  8. ken2v

    ken2v That was awesome

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    I have chicken thighs, spinach and milk. So I'm going to make saag paneer and convection bake the bird with a Middle Eastern rub/paste on it.
     
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  9. HoyaHeel

    HoyaHeel Grammar Police & Admin

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    Hot pot on the porch! PXL_20210508_230306482~2.jpg
     
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  10. ken2v

    ken2v That was awesome

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    Fun!!!
     
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  11. jpw711

    jpw711 Is that your cat?

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    A nice day to fire up the smoker.

    Yes, that's mustard IMG_20210508_120823_01.jpg IMG_20210508_183524_01.jpg IMG_20210508_182947_01.jpg
     
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  12. addicted

    addicted High-Roller

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    @jpw711 what's the scoop with the mustard, you use it like a rub?

    I did the same yesterday. :beer:

    Recently started putting beans in the smoker. May have changed my life

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  13. jpw711

    jpw711 Is that your cat?

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    There's some thought that the mustard/vinegar tenderizes the meat. It also holds the rub on really well. You don't taste the mustard at all after cooking. You just slather it on, the pour the rub all over the mustard.

    I read about it in a few BBQ books eons ago and started doing it.

    Are those navy beans? I'm gonna try that.
     
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  14. luck.ofthe.draw

    luck.ofthe.draw VIP Whale

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    Made French onion soup sliders tonight, amazing.
     
    4th of July Adventures, Since Cruisin' is Out
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  15. HoyaHeel

    HoyaHeel Grammar Police & Admin

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    Yeah, mustard might add a little tang but I also use that bright yellow ballpark mustard as a rub base for some meat in the smoker. Mainly to hold the rub....
     
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  16. addicted

    addicted High-Roller

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    Yes sir, navy beans and a pound of bacon
     
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  17. HoyaHeel

    HoyaHeel Grammar Police & Admin

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    Forgot a pic :-( Grilled steak, coconut shrimp, rice, salad w blue cheese.....
     
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  18. Electroguy563

    Electroguy563 Over-Fried Gambler

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    My wife and I went to my MIL house and met up with her brother and his wife and another sister.

    It was pot luck and way too much food for just the 7 of us.

    I made 5 lbs. of sweet sour spareribs. I think we will be eating this for the next 2 days even after the others took some home with them.

    Or I could freeze it but the freezer is full......sigh.
     
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  19. ken2v

    ken2v That was awesome

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    In no particular order for the week:

    Moroccan chicken with lemon and green olives, and grilled artichokes (a.k.a. a butter-delivery device)
    Pan-seared halibut with coriander carrots, arugula salad
    Spicy ground turkey stir fry with green beans
    Crustless quiche with rabe, prosciutto and Comte
    Rosemary-blueberry-romaine salad with grilled merguez sausage
    Pasta with spinach, peas and ham (Carb Night!!)
     
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  20. HoyaHeel

    HoyaHeel Grammar Police & Admin

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    My freezer is FINALLY getting low. I mean, for me. So I'm looking around for a farm to buy a meat box. Last time I bought from local butcher but that wasn't all local meat (some was). Haven't found my farm yet, but did find a place for my husband to take blacksmithing classes ;-)
     
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