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      12-01-2020, 11:23 AM   #1607
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Quote:
Originally Posted by Captain Blood View Post
Homemade grilled cheese, both sides of the bread are buttered! Along with some tomato soup, a great meal on a chilly night
Are those tater tots i see Cap'n?
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      12-01-2020, 02:23 PM   #1608
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Quote:
Originally Posted by infinitekidM2C View Post
Quote:
Originally Posted by Captain Blood View Post
Homemade grilled cheese, both sides of the bread are buttered! Along with some tomato soup, a great meal on a chilly night
Are those tater tots i see Cap'n?
A few......The kids prefer that to the tomato soup. I taste tested a few.
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      12-01-2020, 03:27 PM   #1609
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Quote:
Originally Posted by Captain Blood View Post
A few......The kids prefer that to the tomato soup. I taste tested a few.
Took one (or more) for the team

I love me some grilled cheese, but you mention butter on both sides like that is something unusual

I have never had tomato soup, either individually, or with a sammich.
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      12-01-2020, 07:15 PM   #1610
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Went German tonight. Brats, potato salad, sauerkraut. Good stuff.
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      12-01-2020, 08:23 PM   #1611
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Originally Posted by M_Six View Post
Went German tonight. Brats, potato salad, sauerkraut. Good stuff.
Having lived in Germany for a spell as a kid, I can certainly appreciate good German food. There used to be a good German restaurant in, of all places, [old] Yuma, AZ. Sadly, they closed
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      12-01-2020, 09:14 PM   #1612
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Korčula salad.

The name I gave to a salad I first experienced in Korčula, Croatia. Unbelieveable salad, really. It was listed on the menu as "couscous salad".

All ingredients need to be in balance. This salad is about the totality of the whole. It is not about any one thing.

My version tonight:

- arugula
- couscous
- chickpeas
- chopped green onions
- feta
- crushed roasted salted almonds
- kalamata olives
- peperoncini
- halved cherry tomatoes
- EVOO
- fresh squeezed lemon juice
- lemon confit
- salt and pepper

Subs:

- flat (Italian) parsley is authentic, arugula is a sub
- fresh melon is authentic, I had no melon today
- red onion is authentic, I wanted green onions this time
- sir cheese is authentic, there is no sir in this area so I used feta
- peperoncini is not authentic, I added it because I like it
- fresh mint is not authentic, but would be wonderful
- fresh dill is not authentic, but would be wonderful

Last edited by chassis; 12-01-2020 at 11:33 PM..
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      12-02-2020, 10:21 AM   #1613
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Quote:
Originally Posted by chassis View Post
Korčula salad.

The name I gave to a salad I first experienced in Korčula, Croatia. Unbelieveable salad, really. It was listed on the menu as "couscous salad".

All ingredients need to be in balance. This salad is about the totality of the whole. It is not about any one thing.

My version tonight:

- arugula
- couscous
- chickpeas
- chopped green onions
- feta
- crushed roasted salted almonds
- kalamata olives
- peperoncini
- halved cherry tomatoes
- EVOO
- fresh squeezed lemon juice
- lemon confit
- salt and pepper

Subs:

- flat (Italian) parsley is authentic, arugula is a sub
- fresh melon is authentic, I had no melon today
- red onion is authentic, I wanted green onions this time
- sir cheese is authentic, there is no sir in this area so I used feta
- peperoncini is not authentic, I added it because I like it
- fresh mint is not authentic, but would be wonderful
- fresh dill is not authentic, but would be wonderful
Had a mitsubishi EVOO?
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      12-02-2020, 02:20 PM   #1614
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Dinner last night was baked 4 cheese (Parmigiano Reggiano, Locatelli Romano, Ricotta and Mozzarella) rigatoni with meatballs. Pic of some leftovers.
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      12-02-2020, 06:20 PM   #1615
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I made "Chinese" Hot and Sour soup last night, no pictures after drizzling in a beaten egg it doesn't look all that appetizing...
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      12-02-2020, 09:06 PM   #1616
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Quote:
Originally Posted by KenB925 View Post
I made "Chinese" Hot and Sour soup last night, no pictures after drizzling in a beaten egg it doesn't look all that appetizing...
All these people want sour soup
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      12-03-2020, 11:32 AM   #1617
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Originally Posted by 213e90n51 View Post
All these people want sour soup
It is delicious.
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      12-05-2020, 12:39 PM   #1618
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Korčula salad

Another variation, this time for lunch after a workout in the pool.

Couscous
Fresh parsley
Fresh mint (my addition)
Red onion
Crushed almonds
Cherry tomatoes
Melon
Gouda (subbed for sir)
EVOO
Fresh squeezed lemon juice
Lemon confit (my addition)
Salt
Pepper
Kalamata olives (not pictured)

So good, and good for you. This salad has similarities to Lebanese tabbouleh.
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      12-05-2020, 09:56 PM   #1619
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      12-06-2020, 02:24 AM   #1620
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Quote:
Originally Posted by chassis View Post
Korčula salad

Another variation, this time for lunch after a workout in the pool.

Couscous
Fresh parsley
Fresh mint (my addition)
Red onion
Crushed almonds
Cherry tomatoes
Melon
Gouda (subbed for sir)
EVOO
Fresh squeezed lemon juice
Lemon confit (my addition)
Salt
Pepper
Kalamata olives (not pictured)

So good, and good for you. This salad has similarities to Lebanese tabbouleh.
Mitsubishi EvO
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      12-06-2020, 07:35 AM   #1621
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Here's my plate

I did also tasted those

Some potatoes baked in oven
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      12-06-2020, 08:10 AM   #1622
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Yesterday was chicken tikka masala, basmati rice, nice mix salad with crushed garlic and Caesar's dressing with a pint of John Smith's dark smooth ale.
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      12-08-2020, 06:39 PM   #1623
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Forgot to get a pic of the end result, but made Salmon, Asparagus and Potatoes for dinner. Simple and easy but still delicious.
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      12-11-2020, 01:20 PM   #1624
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Lunch today

Campagne Terrine, country terrine
Recipe by Bruno Albouze

With whole wheat bread, mustard, cornichon, pepperoncini, sun dried tomato, mustard and (not pictured) fresh cantaloupe.
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      12-11-2020, 01:31 PM   #1625
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Quote:
Originally Posted by chassis View Post
Lunch today

Campagne Terrine, country terrine
Recipe by Bruno Albouze

With whole wheat bread, mustard, cornichon, pepperoncini, sun dried tomato, mustard and (not pictured) fresh cantaloupe.
I had to google what terrine is haha. Any chance you can describe the taste/texture and relate it to something more common? Definitely interesting lol.
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      12-11-2020, 02:28 PM   #1626
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Quote:
Originally Posted by M5theonlyone View Post
Yesterday was chicken tikka masala, basmati rice, nice mix salad with crushed garlic and Caesar's dressing with a pint of John Smith's dark smooth ale.
AKA "English" food.
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      12-11-2020, 05:34 PM   #1627
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Originally Posted by JP10 View Post
I had to google what terrine is haha. Any chance you can describe the taste/texture and relate it to something more common? Definitely interesting lol.
Terrine is on the charcuterie spectrum. This one is made with pork shoulder, pork belly, chicken livers, pistachios, cream and shallots, seasoned with cognac, herbs and spices. Wrapped in prosciutto.

Method: clean livers, marinate overnight in cognac and spices. Next day grind all meat, mix with shallots and cream, and fill a mold or pan lined with prosciutto. Add herbs, cover with foil and bake in a Bain Marie to 63C internal temp. Chill overnight. Unmold, slice and enjoy at room temperature or chilled. Can be kept frozen.

Flavor is a nice blend of pork and liver, with ham notes from the prosciutto. The herbs are nicely present. Think of it as a toned-down Braunschweiger or amped-up ham. The meat is ground, giving a coarser texture than a puréed item like braunschweiger or bologna.
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      12-11-2020, 05:58 PM   #1628
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Chicken on grill (with wife's brown sugar, honey, soy, salt, pepper and olive oil marinade) Grilled asparagus with olive oil and roasted herb potatoes. Bottle of Pinot noir
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