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Old 29th June 2018, 02:03 PM   #433449  /  #3376
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Meat markets. They call it cheese
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Old 29th June 2018, 04:31 PM   #433454  /  #3377
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Old 15th July 2018, 05:12 PM   #434166  /  #3378
longhair75
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For today: Chicken Tortellini Soup.


A quart of chicken stock I made from the carcasses of the last beer can chickens on my smoker.


Fresh from the Farmer's Market yesterday: carrots, celery, sweet onion, red shallot, flat leaf parsley and tarragon all roughly chopped. Four bone in chicken thighs.


All into the slow cooker early this morning to simmer all day.


I have some cheese tortellini from the Italian Grocer in the old neighborhood that I will add to the pot fifteen or twenty minutes before serving.



I have some bread dough proofing for fresh rolls to serve with it.


I am back to work tomorrow and doing cardiac rehab three nights a week for the next few months, but tonight, Comfort Food!
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Old 15th July 2018, 08:29 PM   #434172  /  #3379
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Sounds delicious! Nothing beats home-simmered stock.
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Old 15th July 2018, 09:24 PM   #434173  /  #3380
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Quote:
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Sounds delicious! Nothing beats home-simmered stock.
This batch turned out really well. There is a hint of wood smoke from the fire, and I simmered it with onion, carrots, bell pepper and garlic. I got three quarts of it left.
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Old 15th July 2018, 09:48 PM   #434174  /  #3381
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A new Mediterranean place just opened near me. They've had a food truck for a while, and just opened their first storefront location.

The Chicken Shawarma was amazing.
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Old 16th July 2018, 02:27 AM   #434184  /  #3382
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I had oven baked haddock and small boiled potatos and a small grated carrot, raisin and vinaigrette side salad/slaw. Then a couple hours later I gorged on a bowl of whole ripe sweet local strawberries drenched with 35% bf unwhipped cream and a dusting of sugar.

I may have hit strawberry induced hives level of saturation.
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Old 16th July 2018, 07:12 AM   #434193  /  #3383
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We used our dollar store metal canteen tonight to burn the charcoals for the grill. Worked great. Cooked some burgers.

Made some homemade potato salad on the side.

Boiled pots boiled eggs mayo, dill, green onions salt and pepper.

It was delicious .

Though I think next time we will get more natural type coals. I found these ones had a bit of a taste to them.
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Old 3rd August 2018, 05:50 AM   #435282  /  #3384
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I made 'Mediterranean' chicken tonight.

Chicken pieces fried in olive oil, bit of salt, garlic, diced tomatoes, black olives, artichoke hearts, fresh parsley and with crumbled feta on top after. On rice. Was very good
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Old 3rd August 2018, 06:40 AM   #435288  /  #3385
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That looks amazing!
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Old 3rd August 2018, 07:05 AM   #435289  /  #3386
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The parsley added SO much to it! I'm glad I didn't skip that part in the recipe and just opt for dried parsley instead. Tasted very green, which is a plus.
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Old 3rd August 2018, 07:06 AM   #435290  /  #3387
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I went lazy and just cut the parsley, stems and all. Too much effort pulling off just the leaves
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Old 3rd August 2018, 08:13 AM   #435291  /  #3388
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I saw a reader's tip in cooks illustrated to make removing the leaves of parsley (and cilantro) easier. Use a slotted spoon. Thread the stems through the holes in the spoon and pull them all the way through. The leaves come right off that way.

I've tried it, and it's a little finicky threading the stems, but it does work well and is faster than other methods I've tried.

I don't bother with cilantro, though. The leaves come off the stems more easily, and the stems don't have a bitter taste, like parsley stems do.
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Old 3rd August 2018, 08:14 AM   #435292  /  #3389
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I was looking for a photo and found one of someone using the same technique for thyme.

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Old 3rd August 2018, 08:52 AM   #435294  /  #3390
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That seems alright. It's a lot slower still, than just taking a knife to the whole bunch. But also seems a lot quicker than just pulling the leaves off one by one. I really wanted to do that - pull the leaves off, but didn't really plan my time for it. Everything was stewing at that point. Seems pretty great though.. especially for things like salsa, when you don't want the stems in at all. Thanks ob
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Old 3rd August 2018, 11:13 PM   #435330  /  #3391
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fresh parsley is a great addition to almost any dish.
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Old 4th August 2018, 03:31 AM   #435339  /  #3392
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I checked out the wastewater treatment system at a chicken plant today. The fats, oil, and grease they collect are the centrifuged ,the resulting oil is mixed back into the chicken feed. glad I've been eating organic chicken
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Old 4th August 2018, 03:32 AM   #435340  /  #3393
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Quote:
Originally Posted by longhair75 View Post
fresh parsley is a great addition to almost any dish.
No
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Old 5th August 2018, 04:27 AM   #435385  /  #3394
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Quote:
Originally Posted by OmicronPersei8 View Post
I checked out the wastewater treatment system at a chicken plant today. The fats, oil, and grease they collect are the centrifuged ,the resulting oil is mixed back into the chicken feed. glad I've been eating organic chicken




I'm sure it's not like that everywhere... but also a good reminder to switch back to organic chicken, anyway
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Old 13th August 2018, 09:23 PM   #435689  /  #3395
longhair75
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It was a lovely day yesterday and I spent some time grilling chicken for the week. We all use it for our lunch sandwiches and cubed up as a salad ingredient. I was at the end of my grill seasoning, so I just finished making a new batch


2 tablespoon each of:


Kosher salt
Fresh ground black pepper
Granulated roasted garlic
Granulated onion
Powdered ancho chili
Smoked Spanish paprika


This is good for steaks, burgers, chicken, pork or whatever else you want to throw on the grill
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Old 25th August 2018, 11:40 PM   #436240  /  #3396
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Old 29th August 2018, 04:39 AM   #436356  /  #3397
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Pork... is it supposed to look a tiny bit purple?

After being cooked. Thin pork slices
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Old 29th August 2018, 07:12 AM   #436360  /  #3398
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Nope. Cooked pork, up to 1 cm thick, should look white-ish.
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Old 29th August 2018, 07:59 AM   #436361  /  #3399
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Old 29th August 2018, 08:03 AM   #436362  /  #3400
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...maybe it was the lighting. Looked a bit purplish white
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