So what's for supper tonight?

Discussion in 'The Okie Corral' started by Hannie Caulder, Mar 30, 2018.

  1. papershoot

    papershoot

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    Both fried and smothered (makes a good gravy) pork chops, with kale, mashed potatoes and mushroom gravy.
     
  2. OGW

    OGW SAF

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    I read that tip about freezing the basil a few years ago and it definitely works better and easier than using fresh basil. I chop it up before freezing, then mush it up with a mortar and pestle. Too much mess with a food processor. I've thought about walnuts, some recipes I've seen use them. I like pine nuts a bunch and use them in a couple other recipes. If I couldn't get good pine nuts I'd switch. Thanks for the info.
     

  3. SRS

    SRS

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    I haven’t tried it yet. It’s not supposed to make a difference in taste using a mortar and pestle, but if it makes it a little easier to crush the basil, I’m all in.
     
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  4. JohnnyE

    JohnnyE

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    Going to drop by Mickey's Rocks and grab a loaf of Mancini's Italian bread? That and a nice Chianti will make that meal complete!

    You did your ETA while I was drafting this post...but I'll post it anyway!
     
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  5. deputy tom

    deputy tom Gringo Viejo

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    JohnnyE, you and I both know the pleasure that Mancini's brings. We go thru a loaf every week. Our grand kids won't eat anything else. tom. :eat:
     
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  6. SevenSixtyTwo

    SevenSixtyTwo

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    An IV bag if the ol lady doesn’t decide what she wants soon! My backbone’s done rubbed a blister on my belly button.
     
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  7. OGW

    OGW SAF

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    Mortar and pestle is just easier than cleaning a food processor. I chop up the nuts pretty fine before doing the crushing, too. A minute with a chef's knife does the job.
     
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  8. Hannie Caulder

    Hannie Caulder Diva extraordinaire

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    BF is picking up shrimp tacos for us at Taco City. He better hurry, there are three starving girls here who worked all day.
     
  9. flyover

    flyover

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    Road trip to the local Dillon's store to stock up. Stopped by the Casey's store and got a pizza so a slice and a salad.
     
  10. Badazuwanme2b

    Badazuwanme2b

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  11. steve1911

    steve1911

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    Took a friend out for his Birthday, had Chinese on seafood Friday all you can eat it was yummy.

    1911club#410
     
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  12. bdcochran

    bdcochran

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    Lamb chops with garlic and herbs de Provence and Dijon French mustard. String beans. A salad of Belgian Endive, lettuce, two kinds of tomatoes from the yard with a vinegrette dressing.

    You have to be French to think of serving Dijon with lamb chops.
     
  13. ARFFormula

    ARFFormula

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    Bourbon chicken thighs with spinach, cherry tomatoes, carrots and kimichi

    IMG_20190824_143254461.jpg
     
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  14. deputy tom

    deputy tom Gringo Viejo

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    No supper tonight. I had a big late lunch after the gunshow today. tom. :eat:
     
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  15. Mtbkn

    Mtbkn

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    Jambalaya and white beans for about 75 people tonight.

    7lbs of beans and 10lbs of rice.

    I just shut the fire off for the jambalaya. The beans got about another hour to go.

    It’s hard to tell from the pics but thats a #16 Dutch oven almost full.

    83CAF704-90B0-416D-B936-190D7A1A2EAE.jpeg
    054C152F-17C0-4568-BBB7-45AFEC76FA88.jpeg
     
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  16. TuckersDad

    TuckersDad

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    Shrimp scampi with extra vegetables (onions, peppers, celery, artichokes, capers), garlic toast, and marinated cucumbers and onions.

    20190824_180735.jpg
     
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  17. Badazuwanme2b

    Badazuwanme2b

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    image.jpg Chef salad with chili lime vinaigrette and sweet tea.
     
  18. nitesite10mm

    nitesite10mm Sheepdog

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    Dear God please tell me you didn't defrost it in the microwave to speed things up. :couch:
     
  19. papershoot

    papershoot

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  20. papershoot

    papershoot

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    Guilty as charged. If given time to plan ahead, I'll leave steak out to thaw and warm up to room temperature.
     
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