Is your cooking improving in isolation?
#316
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I have substituted toasted, slivered almonds a couple times for pine nuts. Different flavor, but it still works in the dish, and the crunch is nice. Pine nuts are expensive too.
#317
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I made maple candied walnuts for my salad though.
#318
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my spouse’s bestie brought birthday supper for us - a Nopalito restaurant “reheat” kit and sold at Douglas and surely other bourgeois bodegas (Epicurean Trader types). We have it here because it’s a gift.
i have to one day try it - we are very satisfied with the basic style using olive oil and 550. I should try and get more for tonight’s supper.
#319
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Having grown up in the midwest in the 70's and 80's, our veggies were typically just boiled to death, maybe with a bit of butter on top. It was a real revelation to me when I started eating dishes like this as an adult, where the vegetables were roasted or sauteed and actually had flavor.
#320
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Please do post any tweaks you try. I agree, there are so many different flavors that play well together here that you can probably make some fun modifications.
Having grown up in the midwest in the 70's and 80's, our veggies were typically just boiled to death, maybe with a bit of butter on top. It was a real revelation to me when I started eating dishes like this as an adult, where the vegetables were roasted or sauteed and actually had flavor.
Having grown up in the midwest in the 70's and 80's, our veggies were typically just boiled to death, maybe with a bit of butter on top. It was a real revelation to me when I started eating dishes like this as an adult, where the vegetables were roasted or sauteed and actually had flavor.
Last edited by Finkface; May 22, 2020 at 1:25 pm
#321
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fun! I bought a cauliflower today so I too will roast but in the more basic style (only olive oil and sea salt). We also had it last night.
hope the ham leftovers were great :-)
hope the ham leftovers were great :-)
#322
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Please do post any tweaks you try. I agree, there are so many different flavors that play well together here that you can probably make some fun modifications.
Having grown up in the midwest in the 70's and 80's, our veggies were typically just boiled to death, maybe with a bit of butter on top. It was a real revelation to me when I started eating dishes like this as an adult, where the vegetables were roasted or sauteed and actually had flavor.
Having grown up in the midwest in the 70's and 80's, our veggies were typically just boiled to death, maybe with a bit of butter on top. It was a real revelation to me when I started eating dishes like this as an adult, where the vegetables were roasted or sauteed and actually had flavor.
I am not sure the panko in the crunch butter added anything to this but the garlic and parmesan for sure did so I would keep that. And I would always just do the jarred pickled pepperoncini because I love that anyway. And next time I will be brave and try more mint.
#323
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I used to roast Brussels sprouts per Ina Garten’s book and then it was so long of not doing it that I forgot until you mentioned it. I could try it again. As a child I often had it (or cabbage) cooked with sliced bacon. Always yummy...
#324
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First you cook the bacon until it’s crisp. Then you sauté the shredded Brussels sprouts in the bacon fat. Then add mashed potatoes and cook until they’re crisp around the edge and hot in the center. Comfort food.
#326
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#327
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Pork butt and ribs when they went on the grill to smoke.
3.5 hours later with corm for my Mom and Dad (they only get half corn)
Mom wanted"fall off the bone"ribs but she got a smoke ring instead.
The boneless butt:
3.5 hours later with corm for my Mom and Dad (they only get half corn)
Mom wanted"fall off the bone"ribs but she got a smoke ring instead.
The boneless butt:
#328
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Honey, cider vinegar, garlic sauce salmon. Normally I just slather seasoning salt on the salmon and bake it. Must say that while this new version was good (on stove), the easier baked is just as good. I use Penzey seasoning salt, Chicago steak seasoning, and smoked paprika normally.
#329
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Honey, cider vinegar, garlic sauce salmon. Normally I just slather seasoning salt on the salmon and bake it. Must say that while this new version was good (on stove), the easier baked is just as good. I use Penzey seasoning salt, Chicago steak seasoning, and smoked paprika normally.
#330
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