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| What's for dinner? | |
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| Tweet Topic Started: Apr 14 2007, 01:08 PM (654 Views) | |
| TomK | Apr 14 2007, 05:04 PM Post #26 |
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HOLY CARP!!!
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Best way to cook stuff--it's totally ceramic and sealed. You use a "bit" of real charcoal (not Kingsford :rolleyes: ) and if cooks things at amazing temperatures. Great food. |
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| Nobody's Sock | Apr 14 2007, 06:46 PM Post #27 |
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Fulla-Carp
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tri-tip off the grill with Pappy's seasonin homemade macaroni and cheese cassarole (pure heartattack) homemade (Bisquit) strawberry shortcake. They're ripe and they're grown all over this town by the Hmong. And they are friggin sweet!! oh forgot, they are growing artichokes as well at this stand I went to and I steamed 2 of them for predinner snack. 2 for a dollar. Not huge, just right. |
| "Somewhere, something incredible is waiting to be known." | |
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| David Burton | Apr 14 2007, 08:18 PM Post #28 |
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Senior Carp
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(somehow I thing a big green egg is in my future) |
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| sue | Apr 14 2007, 08:37 PM Post #29 |
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HOLY CARP!!!
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:lol: No, we haven't, unfortunately. But we are Canadian girls. We're very friendly. I ended up going out for dinner, had a seafood hot pot. Mussels, clams, salmon, shrimp, halibut.... in a hot chili broth with rice noodles and peppers. And some sauvignon blanc.
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| Jack Frost | Apr 15 2007, 04:11 AM Post #30 |
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Bull-Carp
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Oh my. Yhat makes me hungry and it's only breakfast time. I don't recall the Beach Boys mentioning Canadian girls.... jf |
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| Mikhailoh | Apr 15 2007, 05:05 AM Post #31 |
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If you want trouble, find yourself a redhead
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C'mon, Jack! Who can forget: And the Northern girls With the way they kiss They keep their boyfriends warm at night
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| Jolly | Apr 15 2007, 05:12 AM Post #32 |
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Geaux Tigers!
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We use an egg wash, and a flour dredge, rather than cornmeal. but yep, plain ol' sliced hamburger dill pickles. Oh, and speaking about the green egg....hottest new pit to hit the market in years. |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
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| Jack Frost | Apr 15 2007, 06:04 AM Post #33 |
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Bull-Carp
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I always thought that meant Maine girls! jf |
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| Mikhailoh | Apr 15 2007, 08:08 AM Post #34 |
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If you want trouble, find yourself a redhead
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Maine, Canada, all same. :lol: |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| Klaus | Apr 15 2007, 10:11 AM Post #35 |
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HOLY CARP!!!
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This is what I'll have tonight:
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| Trifonov Fleisher Klaus Sokolov Zimmerman | |
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| Mikhailoh | Apr 15 2007, 10:12 AM Post #36 |
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If you want trouble, find yourself a redhead
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Albino food??!?!?!
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| Klaus | Apr 15 2007, 11:34 AM Post #37 |
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HOLY CARP!!!
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:lol: The asparagus season has just started two days ago. It was quite yummy! |
| Trifonov Fleisher Klaus Sokolov Zimmerman | |
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| Mikhailoh | Apr 15 2007, 11:35 AM Post #38 |
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If you want trouble, find yourself a redhead
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White asparagus is great - what's the other stuff? |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| sue | Apr 15 2007, 11:51 AM Post #39 |
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HOLY CARP!!!
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Looks like potatoes (he's German, remember ) to me. And some sort of hollandaisey sauce.I've never had white asparagus. The green stuff is so good....the white just looks so, well, sad. Does it taste the same, just softer texture?
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| Klaus | Apr 15 2007, 01:05 PM Post #40 |
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HOLY CARP!!!
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Yes, potatoes of course :lol: Asparagus is a big thing here. There are asparagus festivals, asparagus "kings" and all kinds of events related to asparagus. White asparagus is much more common than green one here. I'd say that green asparagus is more flavoursome/spicy, whereas white asparagus tastes more champaign-like. Here is a little summary I found somewhere else (although "During Spargelzeit, Germans eat asparagus at least once a day" is nonsense):
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| Trifonov Fleisher Klaus Sokolov Zimmerman | |
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| sue | Apr 16 2007, 08:15 AM Post #41 |
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HOLY CARP!!!
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Interesting, thanks Klaus. Schwetzingen sounds like a beautiful place (beautiful castle gardens!). I want to visit that area one year; my father's family is from Michelstadt, which looks to be not too far away. Going during asparagus time sounds like a really good idea! |
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| Klaus | Apr 16 2007, 08:46 AM Post #42 |
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HOLY CARP!!!
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Another reason to visit Schwetzingen at that time is the Schwetzingen music festival (which takes place every year from April-June), where you can listen to many of the best classical musicians in beautiful locations, see here (unfortunately only in german) http://www.swr.de/swr2/schwetzinger-festsp...o2ht/index.html (yes, the Schwetzingen festival pays me 5% of your ticket purchases for this ad :biggrin:) I currently try to get tickets for Volodos and Sokolov. Let me know if you come to Schwetzingen - I live only 100km from Schwetzingen. |
| Trifonov Fleisher Klaus Sokolov Zimmerman | |
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| sue | Apr 16 2007, 09:11 AM Post #43 |
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HOLY CARP!!!
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Wow!! That's some festival. I was just looking at the 2007 program; what an impressive list of performers! Ticket prices aren't bad, either. Sounds like a fabulous place to be. Do you get to many of the concerts, Klaus? |
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| Klaus | Apr 16 2007, 09:25 AM Post #44 |
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HOLY CARP!!!
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To be honest I have been there only once so far. This is mainly because there is another, similar (but bigger) music festival a bit closer for me - the Rheingau music festival - it is only about 40km from where I live, and that's more convenient if the concert is on working days. But I intend to go to Schwetzingen this year - unfortunately many concerts are sold out already, but I still hope I can get tickets for Sokolov, Volodos, or Kasarova. |
| Trifonov Fleisher Klaus Sokolov Zimmerman | |
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| sue | Apr 16 2007, 09:34 AM Post #45 |
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HOLY CARP!!!
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The Volodos was one that caught me eye as well. The Rheingau festival is huge! I like how they have several jazz concerts as well as classical. edit: and to get this thread back on track, the gourmet and wine festival there sounds pretty good too!
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| Fizzygirl | Apr 16 2007, 09:50 AM Post #46 |
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Fulla-Carp
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Tonight I am making roast pork loin, salad with a yummy wine vinegar dressing and grilled peppers. If I get ambitious, I might make a new low carb cheese cake recipe I have been drooling over.
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Cats are intended to teach us that not everything in nature has a purpose. ~ Garrison Keillor My latest videos. | |
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| sue | Apr 16 2007, 03:04 PM Post #47 |
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HOLY CARP!!!
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Making some lamb curry, raita, cauliflower, and either basmati rice or potatoes. It's blustery, and pouring rain today; need something warming. |
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| Jack Frost | Apr 16 2007, 04:37 PM Post #48 |
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Bull-Carp
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Same here; same here. jf |
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| Jolly | Apr 16 2007, 04:43 PM Post #49 |
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Geaux Tigers!
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Just got through.. T-bones, baked potato and a green salad. |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
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| Larry | Apr 16 2007, 06:19 PM Post #50 |
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Mmmmmmm, pie!
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Ok... I eat out a lot. Not a lot of fun to cook for one, and when there's two, well... I take her somewhere.. But tonight I cooked. I went into the kitchen and dug through what was there, and couldn't find anything much to work with. Man, I've *got* to go to the grocery... Found a pound of hamburger meat in the freezer. That's a start.. Defrosted it, cut it in half, put half in the fridge and the other half in a ziploc bag. Go to the little short cabinets where everybody (don't you?) keeps those things that you just use occasionally - spices, salt, soy sauce, etc.. Found a box of mashed potato flakes in another cabinet. Grated cheese in the fridge, some milk, and a can of peas. I'm ready!..... In the ziploc bag of hamburger meat, I put: 1. a bunch of soy sauce. 2. A bunch of red cooking wine. 3. A bunch of seasoned salt. Zip bag shut, and mush it all up. Turn oven on 450. Pour the meat (it was actually runny!) out onto a baking pan. Cover the top with some onion powder, cayenne powder, and Old Bay seasoning. (I found some cinammon powder and vanilla extract up there too, but figured they wouldn't work on this particular creation...... )Bake. While the meat is baking, make instant mashed potatoes. Open can of peas. When the meat is almost done, take out of the oven, cover the meat with peas, cover the peas with mashed potatoes, cover the potatoes with grated cheese. Turn the oven on broil, and stick it back in the oven. Broil until the cheese is melted and turning golden brown and toasty. It actually looked good on the plate! Tasted good too. Diet coke to wash it down, a few Milk Duds I found in the cabinet for dessert.... |
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Of the Pokatwat Tribe | |
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Does it taste the same, just softer texture?

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12:38 AM Jul 13