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Post by Gandalf on Dec 4, 2021 10:37:52 GMT -5
From my personal cookbook: Sounds good. I never heard of Joe's seasoning, is it similar to Tony's? I'm unfamiliar with Tony's, but if it's the Tony Chachere's Creole Seasoning I see on Amazon, then it's probably similar to Joe's Stuff. Joe's Stuff Seasoning is a blend of Creole spices, sold by the New Orleans School of Cooking. I use the "original". They offer a "hot" version and a "Bayou Blend" (Cajun blend).
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Post by pepesdad1 on Dec 4, 2021 10:59:29 GMT -5
Cheese grits...coffee.
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Post by username on Dec 4, 2021 11:28:47 GMT -5
Taco Bell steak am crunch wrap.
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Post by toshtego on Dec 4, 2021 11:55:39 GMT -5
Monty G.
Thanks for sharing the recipe. That is something I hope to produce this winter. Loooks and reads great!
Breakfast was a fried rice with tofu, eggs, scallions, celery diced, mushrooms, garlic, Kimchi, tamari sauce, Sesame oil.
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Post by Darin on Dec 4, 2021 14:24:47 GMT -5
Mississippi Pot Roast ... yum!
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Post by Ronv69 on Dec 4, 2021 14:33:16 GMT -5
Sounds good. I never heard of Joe's seasoning, is it similar to Tony's? I'm unfamiliar with Tony's, but if it's the Tony Chachere's Creole Seasoning I see on Amazon, then it's probably similar to Joe's Stuff. Joe's Stuff Seasoning is a blend of Creole spices, sold by the New Orleans School of Cooking. I use the "original". They offer a "hot" version and a "Bayou Blend" (Cajun blend). Yeah, Tony Chachere's. It's everywhere down here and I thought it was everywhere else.
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Post by just ol ed on Dec 4, 2021 15:56:33 GMT -5
after snoozie, Zweigles skin-on red dawg, 12mins @300f on GeoForeman grill, one cup Musselmans smooth applesauce for side. Jeopardy repeats later,company of store brand tea & cookies
Ed Duncan, Batavia, NY never one with anything close to "cast iron stomach"!
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Post by Gandalf on Dec 4, 2021 16:07:27 GMT -5
I'm unfamiliar with Tony's, but if it's the Tony Chachere's Creole Seasoning I see on Amazon, then it's probably similar to Joe's Stuff. Joe's Stuff Seasoning is a blend of Creole spices, sold by the New Orleans School of Cooking. I use the "original". They offer a "hot" version and a "Bayou Blend" (Cajun blend). Yeah, Tony Chachere's. It's everywhere down here and I thought it was everywhere else. The "Joe's Stuff" is the New Orleans School of Cooking's own brand. They said you could use anyone's seasoning if you had another favorite. Maybe I'll try Tony's
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Post by toshtego on Dec 4, 2021 16:59:20 GMT -5
Egg rolls in the air-fryer. Bowl of vegetable soup with TVP and noodles. Chicken Chips.
Chicken Chips. Ok, these are made by "Flock" and it should be "Fug". The worst snack ever made. I mean even my dog won't eat it. Chips made from chicken skin. Zero carbs, 13 grams of protein per ounce is what they claim. Now, I like chicken skin and remove it from cooked thighs, stretch it, and then refry to crisp. Add as little salt and "Viola", a great snack. These Flock Chips taste like they was swept up from the floor of some chicken shack.
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Post by Ronv69 on Dec 4, 2021 17:17:42 GMT -5
They make pigs for that! 😁 🤠
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Post by Gandalf on Dec 4, 2021 18:53:05 GMT -5
Roasted chicken, potatoes, carrots, onions
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Post by pepesdad1 on Dec 4, 2021 18:55:21 GMT -5
Grilled some steaks on the BBQ wife was happy and of course so was the pooch. Now she has a belly full of steak. (pooch and wife).
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Post by Silver on Dec 4, 2021 19:06:05 GMT -5
Beef stir-fry with a big variety of veg. Rice. Boiled Somen noodles tossed with green onion, jalapeno and sriracha, tried lightly fried in a skillet to create sort of a cake.
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Post by Ronv69 on Dec 4, 2021 19:22:48 GMT -5
Lunch was seafood chili rellenos and a seafood salad from Uncle Juan's on the town square. Supper was chicken and sausage gumbo and a grilled cheese sandwich on multigrain bread.
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Post by trailboss on Dec 4, 2021 20:03:34 GMT -5
Recently,Amazon had the Anova sous vide unit marked down quite a bit. For those not familiar, Souse Vide is where you seal the food in a vacuum sealed bag, and a probe unit cooks the food at 140 degrees. You can sear the meat before cooking or after if you prefer. Baked potatoes in the Ninja, Pork chops in the Anova...we will see.
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Post by Ronv69 on Dec 4, 2021 20:15:35 GMT -5
I love my Anova, but the app has let me down twice. I just don't use it anymore.
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Post by toshtego on Dec 4, 2021 20:51:03 GMT -5
A neighbor made a dish of Cottage Pie and dropped it off here. Good it is, too!
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Post by toshtego on Dec 4, 2021 20:55:39 GMT -5
The Olden electric oven which I had had for over 20 years, finally came to "F-01".
This oven has baked more bread, roasted more poultry, leg O'Lamb, beeves, bacon, pork, etc, etc, than any device I have owned. It has caught on fire with flames leaping from the electric oven. Still worked for years, sort of.
The gas grill on top has net been used since 2012 when the last gulp of LPG was taken. I have been using restaurant grade electric hot plates for many years.
SO, time has come for a new appliance. Liking the LG6325F (electric) with its true convection oven.
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Post by urbino on Dec 4, 2021 21:13:45 GMT -5
The Olden electric oven which I had had for over 20 years, finally came to "F-01". This oven has baked more bread, roasted more poultry, leg O'Lamb, beeves, bacon, pork, etc, etc, than any device I have owned. It has caught on fire with flames leaping from the electric oven. Still worked for years, sort of. The gas grill on top has net been used since 2012 when the last gulp of LPG was taken. I have been using restaurant grade electric hot plates for many years. SO, time has come for a new appliance. Liking the LG6325F (electric) with its true convection oven. All good things must end. Here's to new good things.
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Post by trailboss on Dec 4, 2021 21:16:48 GMT -5
The jury is out on n sous de vide, time will tell.
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Post by Ronv69 on Dec 4, 2021 21:41:51 GMT -5
The jury is out on n sous de vide, time will tell. Sous vide is wonderful, but you have to be judicious with its use. We haven't found any instance where it's better for pork than regular methods. But with steak it can't be beat. Fish may or may not be a good fit.
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Post by just ol ed on Dec 5, 2021 10:10:02 GMT -5
will be near brunch time by the time wifie makes her appearance. The usual Sunday fare, 4 eggs, mangled ham slices, shred cheddar, all in "griddle" part of GeoForeman grill, side of English muffins. Same drinks as always
Ed Duncan, Batavia, NY still mostly simple prep for once a week feed the humans
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Post by toshtego on Dec 5, 2021 13:35:11 GMT -5
Fried Brown Rice with shredded turkey, dark, eggs, sprouted aduki beans, Kim chi, scallions, celery, sesame oil and tamari sauce. Good it was, too!
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Post by just ol ed on Dec 5, 2021 15:53:29 GMT -5
after snoozie, to be Schwan #404 chicken piece bake, 1 cup #769 mix vegs nuke. To TV for 6pm local/national news feed somewhere. Later store brand tea & cookies, 60minutes for company
Ed Duncan, Batavia, NY simple mind, simple eats
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Post by Ronv69 on Dec 5, 2021 16:25:11 GMT -5
Natchitoches Meat pie and scalloped potatoes.
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Post by roadsdiverged on Dec 5, 2021 17:33:30 GMT -5
Meatloaf, taters, and carrots.
I'm absolutely sure that I could eat meatloaf every single day
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Post by trailboss on Dec 5, 2021 18:33:16 GMT -5
Barbacoa in the NInja on the bake cycle...for you Gringos, Barbacoa is where you rehydrate chiles as a cooking sauce, in this instance it was Ancho, Hatch, and various red chiles as a sauce for beef...in this instance I used a couple Tri-Tips. Don't let the pic fool you, nothing is burnt....Chiles take on a dark color and really deliver the goods. Kind of like flake tobacco that turns black. For the lighter fare is Cilantro chicken. Borracho beans, Homemade tortillas, roasted Jalapenos, and Amarillo rice on the side.
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Post by Gandalf on Dec 5, 2021 18:37:12 GMT -5
The jury is out on n sous de vide, time will tell. Keep us up to date. Looks interesting.
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Post by Gandalf on Dec 5, 2021 18:40:37 GMT -5
Leftovers: Shrimp and Artichoke soap. Roasted potatoes, carrots, onions.
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Post by trailboss on Dec 5, 2021 18:46:54 GMT -5
The jury is out on n sous de vide, time will tell. Keep us up to date. Looks interesting. I think that it has it's place in what it is. I can see where a retiree would make large meals, seal them up and use the method for reheating in the future, it allows a person to maintain the integrity of the meal...it seems like preparing a one off meal, maybe not so much in time saving/quality. I need to get a good cookbook and give it a run for the money.
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