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Old 13th February 2011, 11:07 PM   #61
tinitus is online now tinitus  Europe
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and this was the result
raw materials could be better
nothing fancy, but very tasty
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Old 13th February 2011, 11:09 PM   #62
tinitus is online now tinitus  Europe
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and a good meal looks like this
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Old 13th February 2011, 11:49 PM   #63
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You're making hungry buddy. I guess by the time the plane lands it would be cold huh?
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Old 13th February 2011, 11:51 PM   #64
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I guess I'll have to settle for chef's samples of the oriental inspired pork.
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Old 14th February 2011, 12:33 AM   #65
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Originally Posted by Cal Weldon View Post
I guess I'll have to settle for chef's samples of the oriental inspired pork.
Dang, that look's tasty.

jeff
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Old 14th February 2011, 01:01 AM   #66
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Thank you. Quick fried to blacken and then slow roasted to heat through. Can't wait for tomorrow when it's actually ready.
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Old 14th February 2011, 01:12 AM   #67
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Default Chowing down in Shanghai

Center table you have the snake flanked on its left by the shreded skin and scallion salad. On the right is a hot pot of "stinking" tofu, the black one that Zimmern DNPIM.
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Old 14th February 2011, 02:18 AM   #68
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Ever so humble -- took a dozen baking potatoes, peeled and run through the mandoline -- add a can of Campbell French Onion soup and a little milk, and cooked along with a pork roast @275F for a couple hours, when tender add gruyere and parmesan and zap under the broiler. Simplicity is good.

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Old 14th February 2011, 03:02 AM   #69
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Jack, sounds great but no pictures?

Scott that looks great but, but...is it DIY? Please say yes and tell us more about the snake.
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Old 14th February 2011, 03:07 AM   #70
SY is offline SY  United States
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We got a great bundle this week from our CSA (that's a farm which delivers weekly food shares, whatever from the farm is ready that week). We had lots of cabbage, onion, and carrots, so I shredded the carrot and cabbage, heated up the pan extra hot, and tossed in ghee, dried chiles, cumin seeds, mustard seed, then after the smell came up, the onion. Got it singed, then added the cabbage and carrot. Lots of stir frying until there was plenty of singe and the cabbage softened, then finished with salt and lemon juice. Really simple. Unbelievably good. Indian, but with hints of wok hey.

This was our healthy dish to make up for lunch (a fried eggplant, ricotta, and tomato casserole-ish dish, a bit like eggplant parmesan, but with no breading).
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