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BMW 3-Series (E90 E92) Forum
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What's For Dinner Tonight?
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11-04-2019, 01:00 PM | #661 |
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Appetizers by the fireplace last night!
Mozzarella wrapped in prosciutto. |
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11-05-2019, 04:24 PM | #662 |
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also, rolling filipino lumpias!
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11-05-2019, 04:58 PM | #663 |
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11-05-2019, 05:46 PM | #664 |
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Philippines
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11-05-2019, 10:40 PM | #665 |
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We mixed some lentils with this other weirdbeans the wife found. That and some garlic in the crock pot over night. Other crock had beef chunks with a squirt of wine vinegar also overnight. Tonight both mixed into a single big pot and then cilantro and chilis
O M G
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11-05-2019, 10:51 PM | #666 | |
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11-06-2019, 08:41 AM | #667 |
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Salmon w/ seafood risotto and green beans!
Pardon my rookie food photo, I always see you guys posting some tasty looking shit and wanted to give it a go! |
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11-06-2019, 02:16 PM | #668 | ||
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11-06-2019, 02:59 PM | #669 |
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My own home-made beef stew.
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11-06-2019, 04:20 PM | #670 |
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going to a football banquet tonight so its probably going to be pizza and wings.
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11-06-2019, 04:43 PM | #671 |
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11-06-2019, 06:20 PM | #672 | |
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...I have little use for wings, unless I'm making chicken stock... |
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11-06-2019, 11:29 PM | #674 |
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Back up about 20 ft and take a shot of your whole oven. I think these things are way cool, although since I can burn water while trying to boil it, I'd never attempt a wood fired pizza. Still, I live vicariously through others.
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11-07-2019, 12:14 AM | #675 |
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Dayum. And that just for that seductive dip of the bread!!!
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11-07-2019, 12:27 AM | #676 |
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I'm drooling thinking how good that bread would be dipped in that stew. Now I'm friggin' hungry.
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11-07-2019, 12:38 AM | #677 | |
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These things are easier to use then you would think, and strangely relaxing and satisfying. I’m doing a couple more pizza experiments this weekend. One is a different pizza crust, high gluten flour (higher then 00, or the whole wheat hard red spring that I mill myself), and sub some IPA instead of water. The dough smells great, I am expecting good things. I am also going to try to make brussels sprouts a desirable pizza topping...i’ll keep you all posted, but I have high hopes |
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11-07-2019, 08:20 AM | #678 |
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well I was wrong, it was rubbery chicken, yellow and orange vegetables and rolls. my 7 year old choked it down because he was starving. I had two rolls.
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11-07-2019, 08:39 AM | #679 |
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We had dinner at Cúrate in Asheville, NC last night. Menu looked a bit horrifying to me but my wife has wanted to go for a long time and I finally agreed to take her. I am a picky eater and there isn’t much I will eat on the menu, which was a little problematic since it is tapas style. Had some excellent Manchego cheese with bread, a small slice of sausage and then decided to try the solomillo de bellota 5J (grilled spice rubbed ibérico pork tenderloin). Oh man, was that awesome. Pretty much ate it like it was an entré with no sides. Pic is after I grabbed some slices. (Yeah I know I didn’t make it myself and that is the point of this thread but it was really good.)
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11-07-2019, 09:43 AM | #680 | |
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11-11-2019, 12:18 PM | #681 |
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We had the wifes family over on Saturday, so I did another pizza night.
I always try something new when I make pizza, this time I tried 2 new things. First, I wanted to make Brussels Sprouts and good pizza topping, it worked nicely. I did bechamel for the sauce, some white onion, parmesan, bacon, and brussels sprouts sauted in the bacon pan with a bit of champagne vinegar. Experiment 2, I used a high gluten flour (higher the the normal 00 Pizza flour), I believe this is more inline with what would be used in a NY style pizza, I used IPA instead of water, and I let it bulk ferment for 3 days in the fridge. It was excellent, if I used a roller I could have gotten it thinner, I hand stretched it like I always do, and it was super light and 'puffy' the 3 day ferment and high gluten flour trapped a ton of air bubbles. I will definitely be doing both again. |
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11-11-2019, 12:31 PM | #682 |
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Damit Ken..... once again, my invite must have been lost in the mail.....
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