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Old 16th January 2012, 10:44 PM   #2715  /  #26
Fuzzy
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Read my posts with the following stupid accent: Toronto
I can't stop eating almonds. They're too delicious. What can I do?
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Old 16th January 2012, 11:00 PM   #2720  /  #27
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Read my posts with the following stupid accent: Seattle
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Originally Posted by Fuzzy Fungi View Post
I can't stop eating almonds. They're too delicious. What can I do?
Switch to cashews?
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Old 16th January 2012, 11:04 PM   #2721  /  #28
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ericv00, I'm in Skagit Co. now. I geographically "round up" my location for convenience. Former Phinney Ridge/Freemont resident, though. Seattle is a great city.
Yeah most people do that. There are a few TR members in Seattle that I hang out with somewhat regularly. I'm always good for an afternoon of drinks.
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Old 17th January 2012, 12:12 AM   #2745  /  #29
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Originally Posted by ericv00 View Post
Quote:
Originally Posted by Fuzzy Fungi View Post
I can't stop eating almonds. They're too delicious. What can I do?
Switch to cashews?
I like the way you think.
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Old 17th January 2012, 12:19 AM   #2748  /  #30
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avocado and wasabi mayonnaise is goood
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Old 17th January 2012, 03:16 AM   #2831  /  #31
Mr. Mellow
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Read my posts with the following stupid accent: Seattle
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Originally Posted by ericv00 View Post
Quote:
Originally Posted by Mr. Mellow View Post
ericv00, I'm in Skagit Co. now. I geographically "round up" my location for convenience. Former Phinney Ridge/Freemont resident, though. Seattle is a great city.
Yeah most people do that. There are a few TR members in Seattle that I hang out with somewhat regularly. I'm always good for an afternoon of drinks.
Good to know. The only other Seattle person I know of from my free-thinky fora is Rockshell, from RatSkept. I occasionally browse the meetups, but haven't yet gotten together with anyone for various reasons.
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Old 17th January 2012, 07:06 AM   #2962  /  #32
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My son made French onion soup tonight. It was incredibly tasty. He caramelized the onions veerrrryyy slowly, and I think that was the key to it.
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Old 17th January 2012, 07:59 AM   #2982  /  #33
Mantisdreamz
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How long did it take him to caramelize them? I've thought about doing that at home, but haven't yet.

Looks yum, btw
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Old 17th January 2012, 09:21 PM   #3220  /  #34
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The recipe called for sauteing thinly sliced onions and a couple pinches of thyme in 2 tablespoons of butter and 2 tablespoons of olive oil on med hi heat for about 12 minutes or until the onions start to turn golden. Then you lower the temp to med-low and continue sauteing for 40 minutes or until the onions are a dark golden color. And you stir very frequently throughout.

After that, you add sherry and cook til it's gone, and then add beef or vegetable stock and cook for another 20 minutes. Add some fresh grated pepper and pour the soup into crocks. Float some french or sourdough bread on top and pile on the cheese. Broil until the cheese is bubbly and browning. He used a combo of provalone and parmesan.
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Old 17th January 2012, 11:17 PM   #3263  /  #35
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Love onion soup.

I'm having a light salad and bread supper tonight, but I am cooking a sauce to make curried eggs with tomorrow.

General directions, serves two or three. Use a heavy pot with a smallish diameter, you want some depth. Adjust chili amounts for more heat if desired.

saute finely minced garlic (3ish cloves) , ginger root (bit less than an inch, peeled, minced), onion (half cup or more), celery (one large stick). Add your favourite curry spice mix (I just have a mediocre commercial powder on hand right now) plus cumin seeds, a few chili flakes, fry a bit more. Add 1 and a half cups chicken stock or water if you're vegetarian. Cook this down some until veggies are very tender. Add half a cup of unsweetened coconut milk (made from shredded coconut is fine) and two to three tablespoons of natural no additives peanut butter. Cook a bit longer, should be a bit thick.

Can be used immediately but is nicer if left overnight. Heat to simmering. If it is overly thick or not enough sauce, add small amount of stock to thin. Hardboil half dozen eggs, cool, peel, halve. Place eggs in hot sauce, let stand covered for five minutes to heat eggs through without dissolving egg yolks. Serve with rice, sliced bananas.
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Old 17th January 2012, 11:38 PM   #3281  /  #36
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Cherry almond cookies



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Old 18th January 2012, 04:54 AM   #3466  /  #37
Mantisdreamz
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Quote:
Originally Posted by oblivion View Post
The recipe called for sauteing thinly sliced onions and a couple pinches of thyme in 2 tablespoons of butter and 2 tablespoons of olive oil on med hi heat for about 12 minutes or until the onions start to turn golden. Then you lower the temp to med-low and continue sauteing for 40 minutes or until the onions are a dark golden color. And you stir very frequently throughout.

After that, you add sherry and cook til it's gone, and then add beef or vegetable stock and cook for another 20 minutes. Add some fresh grated pepper and pour the soup into crocks. Float some french or sourdough bread on top and pile on the cheese. Broil until the cheese is bubbly and browning. He used a combo of provalone and parmesan.
Thanks Ob.

I'm definitely going to give that a try very soon... probably tomorrow evening.
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Old 19th January 2012, 05:26 AM   #4191  /  #38
Tribal-Ni
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Read my posts with the following stupid accent: England
Quote:
Originally Posted by oblivion View Post
The recipe called for sauteing thinly sliced onions and a couple pinches of thyme in 2 tablespoons of butter and 2 tablespoons of olive oil on med hi heat for about 12 minutes or until the onions start to turn golden. Then you lower the temp to med-low and continue sauteing for 40 minutes or until the onions are a dark golden color. And you stir very frequently throughout.

After that, you add sherry and cook til it's gone, and then add beef or vegetable stock and cook for another 20 minutes. Add some fresh grated pepper and pour the soup into crocks. Float some french or sourdough bread on top and pile on the cheese. Broil until the cheese is bubbly and browning. He used a combo of provalone and parmesan.
I might try that recipe this week.
Looks yummy
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Old 19th January 2012, 05:33 AM   #4194  /  #39
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I guess I better give some quantities, then!

3 large sweet onions or 5 medium onions
2 pinches thyme
2 tbsp butter
2 tbsp olive oil
2 tbsp dry sherry or cognac. dry white wine would work, too.
3.5 cups beef or vegetable stock
salt and pepper to taste
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Old 19th January 2012, 05:34 AM   #4195  /  #40
Tribal-Ni
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Originally Posted by oblivion View Post
I guess I better give some quantities, then!

3 large sweet onions or 5 medium onions
2 pinches thyme
2 tbsp butter
2 tbsp olive oil
2 tbsp dry sherry or cognac. dry white wine would work, too.
3.5 cups beef or vegetable stock
salt and pepper to taste
I guess that would be good

thanks.
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Old 20th January 2012, 04:50 AM   #4933  /  #41
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Okay. Stuffed peppers for real this time. Poblanos stuffed with mushrooms (and other things)
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Old 20th January 2012, 06:09 AM   #4969  /  #42
nostrum
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*rushes to instal drool smiley*
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Old 20th January 2012, 08:06 AM   #5029  /  #43
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Eye fillet steak

*thread closed*
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Old 20th January 2012, 08:14 AM   #5030  /  #44
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double-double animal style all the way with whole sliced grilled onion, no salt and light toast. From In-n-Out.
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Old 20th January 2012, 07:48 PM   #5199  /  #45
Facetious
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Chinese take-away, these darn cravings ....
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Old 20th January 2012, 07:48 PM   #5200  /  #46
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Originally Posted by ericv00 View Post


Okay. Stuffed peppers for real this time. Poblanos stuffed with mushrooms (and other things)
I have heartburn just looking at them.

Also, my 5 year old daughter loves your avatar.
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Old 20th January 2012, 08:17 PM   #5208  /  #47
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Had fish tacos for lunch that were amazing
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Old 20th January 2012, 10:57 PM   #5279  /  #48
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Chinese take-away, these darn cravings ....
It was not great. The usual chef was away, something to do with Chinese new year
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Old 20th January 2012, 11:11 PM   #5290  /  #49
ericv00
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Also, my 5 year old daughter loves your avatar.
That's cute.
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Old 23rd January 2012, 09:56 PM   #7276  /  #50
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Sirloin steak, cabbage masala, bread, and beer.
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