What's for dinner?

Discussion in 'Recipes and Cooking' started by Catdaddy6676, Nov 19, 2018.

  1. Cayuga Morning

    Cayuga Morning Strong Ash Plants Contributor

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    Chuckle, Toni. You're too complicated for me too!
     
  2. Dirtmechanic

    Dirtmechanic Young Pine

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    Not so much complicated as just really dangerous in the kitchen!
     
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  3. Cayuga Morning

    Cayuga Morning Strong Ash Plants Contributor

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    Island was talking about making volcanos on the kitchen with vinegar and baking soda.
     
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  4. Dirtmechanic

    Dirtmechanic Young Pine

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    I had over-marinated some pork loin and it was too acidic so I added some baking soda. It became a pork volcano, or at least something of a active caldera. It made me curious about puffing up shrimp.
     
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  5. Islandlife

    Islandlife Young Pine

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    I sometimes add a few pinches of baking soda to Chili if the tomatoes are making it taste too acidic. I've never heard of it used in conjunction with shrimp though.
     
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  6. Sjoerd

    Sjoerd Mighty Oak

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    Ham and penna noodles with carbonara sauce and our own broccoli.
    Ice cream will be served for desert.
     
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  7. Cayuga Morning

    Cayuga Morning Strong Ash Plants Contributor

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    Another GF turkey pot pie. It was good!
     
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  8. marlingardener

    marlingardener Happy

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    We had garlic baked chicken breasts with a green salad and Italian rolls. My husband swears I'm trying to turn him into a rabbit with all the lettuce we are eating. Hey, if you grow it you don't waste it!
     
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  9. Sjoerd

    Sjoerd Mighty Oak

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    Thai food: Red curry, fried noodles with chicken. Two totally different flavours. One hot and the other normal. It was definitely something that we will repeat.
     
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  10. Cayuga Morning

    Cayuga Morning Strong Ash Plants Contributor

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    Simple dinner of baked haddock, sauteed zucchini, green beans and spinach.
     
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  11. Dirtmechanic

    Dirtmechanic Young Pine

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    Becky went to visit her sister. That means habanero pepper sauce! And chili with chili base made with chili base we put up from last years tomatoes!

    IMG_20200131_115827_resize_8.jpg IMG_20200131_121256_01_resize_49.jpg IMG_20200131_122402_01_resize_82.jpg
    15804959981934888344995922059334.jpg
     
    Last edited: Jan 31, 2020
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  12. Cayuga Morning

    Cayuga Morning Strong Ash Plants Contributor

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    Brave man
     
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  13. Sjoerd

    Sjoerd Mighty Oak

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    Like Cayu said---"Brave man". Brave man indeed, but not stupid, you wore protective gloves. We do too when processing our peppers and ours aren't even Habeñero's!
    Your efforts look superb, mate.

    Tonight it will be chili here as well. The Bride will include her secret ingredient--sambal oelek, for just that extra little bite. It is something that we add in doses of what we call, "a knife point" per individual helping. We must be careful with sambal because one runs the risk of it being so hot that we can't actually taste the food. That would be a shame.
    I am rubbing my hands together in anticipation.

    p.s. Say, Dirt--mate is that an induction stove you are cooking on? We have been exploring the possibility of getting one. I am interested to know your positive and negative ideas on induction cooking.
     
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  14. Dirtmechanic

    Dirtmechanic Young Pine

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    No just ceramic glass. I have a feeling I would burn everything with a stove that heats that fast.
     
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  15. Sjoerd

    Sjoerd Mighty Oak

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    Oké. Well, just thought I'd ask.
     
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