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Evo
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People were asking why you weren't on chat. Sounds like a great time turbo!
Good luck, scorpa! I love slow-cooked roasts with cabbage, onions, and lots of root vegetables.scorpa said:MMM my roast is smelling really really good. Soon it is time to put the potatoes, onions and carrots in. YUM. I hope it tastes as nice as it smells.
I'll put her on a quota system.wolram said:Hayley will be catching uncle Turbos dinner .
Oooh, that sounds interesting, let me know how it turns out.Math Is Hard said:I just put some pickled peppadews into the spaghetti sauce I am making. I hope that was not a mistake.
turbo-1 said:We had a great time and a great meal, and I'm still stuffed!
Here's my 21 years-younger twin brother and his 7 month old daughter. Like me, he developed a passion for playing electric guitars, making fly-rods, tying fishing flies, camping, etc, etc. Hayley will have a fishing rod in her hands by the time she is 2, I'm sure.
Evo said:Oooh, that sounds interesting, let me know how it turns out.
I just made a plate of nachos.
Thanks, lisab! She is a cutie, and is as even-tempered as can be.lisab said:Your niece is so beautiful, turbo!
I thought you were kidding, with the peppadew. I never heard of it.Math Is Hard said:I just put some pickled peppadews into the spaghetti sauce I am making. I hope that was not a mistake.
Mmmm I also love nachos.. Maybe you can try Paula Dean's http://www.foodnetwork.com/recipes/paula-deen/macho-nachos-recipe/index.html on your next batch. :tongue2: If you don't want to go through that much bother, you might try pepper jack instead of American cheese on your nachos..I love nachos, but I only know how to make the fake ones - melting American cheese slices with salsa and pouring over tortilla chips.
The ones I ate were sweet and very mild. They were pickled, not fresh.Ouabache said:I thought you were kidding, with the peppadew. I never heard of it.
(then i poked around PF and see we have a following on this one).. So it does have some zest to it?
I heard on the radio a fellow demonstrating the call of a female moose in heat.turbo-1 said:I have had buffalo meat, and it is great. We used to live fairly close to a fellow who raised them, but he eventually went to buffalo-cattle crosses (beefalo) to breed animals that were a bit easier to handle. Even better are white-tail deer and MOOSE - venison is the king of meat, and I love deer meat, but there is nothing like moose - very tender and flavorful.
Maybe they will have some fresh ones soon. I think those and your tomatillos would make a tastey addition to a pico de gallo.Evo said:The ones I ate were sweet and very mild. They were pickled, not fresh.
Mmm! Tomatillos with some fresh tomatoes, garlic, onions, and jalapeno chilies. Snaz it up with a little lime juice, salt and cilantro and you'll have fresh salsa to die for. I like to let it "rest" in the refrigerator for at least a few hours before serving, so the flavors have a chance to blend. It's just not the same if it's eaten directly after being made. I can eat a pint of that stuff with corn chips, and then drink the juice after I've dipped all the solids out of the bowl.Evo said:If the weather holds out, I should be able to start picking my tomatillos in a couple of weeks. I can't wait.
brewnog said:Chicken, Mushroom and Tarragon Pie
Easy.
Fry your chicken until nicely browned. Chuck in a very generous glass of white wine, a glass of water, zest of a lemon, and a big handful of chopped fresh tarragon. Season well and simmer until the chicken is cooked and the sauce reduced nicely.
In a separate pan, fry some sliced mushrooms (anything apart from button mushrooms) in a very hot pan in some good olive oil. Drain.
Mix your mushrooms and chicken with all of the reduced sauce and a couple of spoons of sour cream.
Build your pie! I find puff pastry is best, but failing that shortcrust works fine. I use 50/50 butter and margarine, about the same amount of plain flour, and as little rubbing in with cold hands as I can get away with (lumps are good). Then some very cold water, and an hour in the fridge before rolling out.
Sounds wonderful. This would also make a great filling for individual puff pastry shells.brewnog said:Chicken, Mushroom and Tarragon Pie
Easy.
Fry your chicken until nicely browned. Chuck in a very generous glass of white wine, a glass of water, zest of a lemon, and a big handful of chopped fresh tarragon. Season well and simmer until the chicken is cooked and the sauce reduced nicely.
In a separate pan, fry some sliced mushrooms (anything apart from button mushrooms) in a very hot pan in some good olive oil. Drain.
Mix your mushrooms and chicken with all of the reduced sauce and a couple of spoons of sour cream.
Build your pie! I find puff pastry is best, but failing that shortcrust works fine. I use 50/50 butter and margarine, about the same amount of plain flour, and as little rubbing in with cold hands as I can get away with (lumps are good). Then some very cold water, and an hour in the fridge before rolling out.
No jalapeno chilies? That's sad... All the rest sounds good.Evo said:I made a wonderful omelette this morning, onions, bell peppers, tomatoes, tomatillos and Mexican Queso Quesadilla and Asedero cheese. The peppers, tomatoes and tomatillos were picked fresh from my garden this morning.
Yep, my omelette this morning was the best I've ever made, I'd say the best I've ever eaten, so I was in pro-omelette mode.Moonbear said:No wonder you were pushing omelettes on me in chat. I was going to make an omelette for dinner, until I remembered I had leftover rice from last night, so whipped up a batch of fried rice instead. It was faster than cooking potatoes for an omelette first and I was too hungry to wait for dinner.
Evo said:I made a wonderful omelette this morning, onions, bell peppers, tomatoes, tomatillos and Mexican Queso Quesadilla and Asedero cheese. The peppers, tomatoes and tomatillos were picked fresh from my garden this morning.
..
Evo said:Y
I love fried rice, but I can't seem to make a decent one. The rice is always too moist. Some day I will use that expensive rice cooker I bought with delusions about how many things I could do with it.
I use a Black and Decker electric steamer and it makes perfect Basmati rice every time. I have a 20-year-old version of this one. It was cheap and it works great.Evo said:I love fried rice, but I can't seem to make a decent one. The rice is always too moist. Some day I will use that expensive rice cooker I bought with delusions about how many things I could do with it.
That does sound like a contributing factor. When I spoon the day-old rice into the wok, it comes out of the storage container as solid chunks that need to be broken up as it's cooked.Evo said:My problem may also be that I use non-stick parboiled rice.