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Thread: What's for Dinner - Chapter 6

  1. #301
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    Default Re: What's for Dinner - Chapter 6

    Super Rubuen sandwich combo with a cup of Mountain Dew from Arby's.

  2. #302
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    Default Re: What's for Dinner - Chapter 6

    Slice of pizza, pasta salad and a cup of Mountain Dew from Sbarros.

  3. #303
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    Default Re: What's for Dinner - Chapter 6

    Popcorn chicken from KFC and a bottle of water from a vending machine.

  4. #304
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    Default Re: What's for Dinner - Chapter 6

    Hamburger steak and a bottle of Pineapple Crush from L&L Hawaiian BBQ.

  5. #305

    Default Re: What's for Dinner - Chapter 6

    Nothing - lunch was late enough to hold me.

  6. #306
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    Default Re: What's for Dinner - Chapter 6

    Brown rice sushi, bananas and a bottle of water.

  7. #307
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    Default Re: What's for Dinner - Chapter 6

    Corn dog, chicken, egg roll, brown rice sushi from Foodland and a bottle of Diet Coke LIme from a nearby store.

  8. #308
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    Default Re: What's for Dinner - Chapter 6

    I smashed a vegetable stock cube with a bit of olive oil, a pinch of pepper, a pinch of mixed herbs de Provence (rosemary, thyme, sarriete, marjoram, basil, oregano), and a clove of garlic. I rubbed the paste from this onto a chicken and put in onto a baking tray along with small whole potatoes, carrots, onions, and jeruselem artichokes. I drizzled olive oil over the lot and roasted it at 375 f for an hour and a quarter. The chicken got turned once and I basted it and all the vegetables several times during the roasting.

    Dee-licious!

  9. #309
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    Default Re: What's for Dinner - Chapter 6

    Today's dinner will be soup, made from the bones and leftovers (including the roasting fat), of the chicken.

    I ask everyone to save the bones and to not gnaw on them too much, then I put those into a pot with the scrapings from the baking pan and the rest of the sauce from the chicken (gravy in France is simply the drippings from the pan with a bit of hot water added and the fat spooned off).

    Add an (unpeeled) onion, a big carrot or two, celery, bay, a clove, a small chunk of ginger, a splash of Tabasco, garlic, and salt and pepper or a stock cube and simmer for an hour or two. Cool and strain.

    Pick through the bits and take out all the bits of meat, throw them back into the pot of broth along with whatever you have for soup...I used frozen peas and green beans, a chopped onion and carrot, a sliced tomato, half a leek, a bit more garlic (this IS France), and half a stock cube cause too many peas spilled out of the bag into the soup and I had to add more water so it seemed a bit faded in taste.

    Simmer til tender enough for your tastes. I cooked a handful of noodles in another pot and added those to the soup once it was ready to eat.

  10. #310

    Default Re: What's for Dinner - Chapter 6

    Merci Beaucoup .

  11. #311
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    Default Re: What's for Dinner - Chapter 6

    Quote Originally Posted by lensperson View Post
    Merci Beaucoup .
    'Burp!' It was delicious.

  12. #312
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    Default Re: What's for Dinner - Chapter 6

    Potroast recipe from my auntie in Germany:

    Take one roast...I used a rolled shoulder of pork, but beef or even turkey can be used, instead. Heat a few spoonfuls of oil in a Dutch roasting pot or any heavyish kind of pot that has a lid. Roll the roast around in the very hot oil til browned on all sides. Turn it often so it doesn't stick (don't worry too much if it does, as the stuck bits can be scraped later on in the preparation), and brown it til it's really brown...which may take ten or fifteen minutes.

    Prepare a few chooped vegetables...I used two onions, four carrots, a clove of garlic, a stick of celery, and two tomatoes. Chop them smallish. Peppers or mushrooms or whatever you have on hand is good, too. e

    Then take the roast out of the pot and put it aside on a plate (you'll be wanting to catch the drippings). Fry all the chopped vegetables except the tomato in the hot oil that's still in the pot. Stir this often, and if you do have any bits of meat from the roast stuck to the pan, this is the time to scrape them off and into the vegetable mix.

    Once the vegetables get a bit browned, add the chopped tomato and a stock cube (optional, but I used a 'jus de roti' one, although a beef or pork or vegetable one would be just as good. My German auntie uses a rostbraten one), and stir it all around some more, then add a cup ot wo of water. My auntie says to add the water slowly and scrape the bottom the pan often as you do, but whatever works. My pan's already pretty well scraped by that time, so I just pour in the water (feeling guilty, but I do it, anyway).

    Put the roast back into the pan on top of the vegetables. The water should come up about a third of the way of the meat. Sometimes I add a splash of soysauce or I replace a bit of the water with red wine.

    I also put in a pinch of thyme, a spoonful of mustard, a stalk of parsley, and a bay leaf (which gets fished out at the end). Sometimes I add a few cloves or juniper berries (they're easier to fish out at the end it you tie them into a bit of cheesecloth).

    If you can't be bothered to fish stuff out at the end or tie things into fiddly little squares of cloth, keep reading, I give alternatives a bit further along.

    Simmer this very slowly for an hour or two, til tender. Turn the meat from time to time and make sure there's water left in the pot....there'll not be too much danger of that unless the lid is ill fitting or the roast is too big and you didn't put in enough water to start with.

    Once the meat is tender and the family is getting hungry, take the meat out of the pot and put it aside while you either fish out the hard bits such as bay leaves and juniper berries and then pure the sauce, or, if you are don't wanna fish out the bits or don't have a hand blender, dump the sauce into a strainer over a bowl and smash the vegetables through it to recuperate them into the sauce and make a lovely and rich gravy. Add sour cream if you want (I do). Taste and try not to slurp down all the sauce for yourself.

    You could also leave the vegetables in, without blending or smashing them to a pulp. Watch out for juniper berries and cloves. Or cheesecloth squares.

    Oh, yeah...spoon any fat off of the sauce before adding the sour cream. You don't have to, but it helps the sauce not to separate and it helps the arteries not to clog up.

    Eat. I'm planning to cook noodles with the roast this evening. Maybe I'll mix them with poppy seeds, maybe I won't.

  13. #313

    Default Re: What's for Dinner - Chapter 6

    What was the experience of the recent election like ?
    Great recipes , keep them coming

  14. #314
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    Default Re: What's for Dinner - Chapter 6

    Noodles, sushi and a bottle of water from Robot Sushi.

  15. #315
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    Default Re: What's for Dinner - Chapter 6

    Pastrami sub sandwich and a bottle of water from Subway.

  16. #316

    Default Re: What's for Dinner - Chapter 6

    Sliced a beef roast in thick pieces, lightly rolled them in garlic salt and popped the pieces into a pyrex dish layered/surrounded with sliced potatoes and covered the dish with foil, and into 375 degree oven for 2+ hrs. Killa go-rilla.

  17. #317
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    Default Re: What's for Dinner - Chapter 6

    Jumbo Jack and a cup of water from Jack in the Box.

  18. #318
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    Default Re: What's for Dinner - Chapter 6

    Noodles, Shanghai Angus Steak, Orange Chicken, Beijing Beef, bottle of water and fortune cookie from Panda Express.

  19. #319
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    Default Re: What's for Dinner - Chapter 6

    Wanna try my soup recipe?

    Fry three chopped leek tops and two courgettes (zucchini) in a chunk of butter along with two cloves of garlic, two onions, three potatoes and two broccoli stalks (I'm saving the florets for tomorrow). Add a chicken stock cube and salt, pepper, a pinch of thyme, a small handful of salad herbs (I use a dehydrated mix with all sorts in it), and several splashes of Tabasco.

    After a while, add water just to cover. Simmer til tender and then toss in six or eight Laughing Cow triangular cheeses (or use cream cheese or cream or sour cream), and a bit of milk or more water to thin. Blend well.

  20. #320
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    Default Re: What's for Dinner - Chapter 6

    And....

    Roasted vegetable quiche.

    So I discovered that France now sells roasting bags, only they come with spice packets. So I made a pork roast and tossed in a few potatoes with the meat, then felt I should be cooking more vegetables and this is what I did...

    In the big bottom-of-the-oven-pan, which is probably only used to protect from spills...I put whole small potatoes, big chunks of zucchini (courgettes), celery, one chunked sweet potato, halved peeled onions, carrots, green pepper chunks, whole button mushrooms, and one unpeeled whole head of garlic. That pan was overflowing full.

    I poured olive oil over the entire lot and tossed in salt, pepper,and a big pinch of mixed herbs de Provence. This roasted at the bottom rack of the oven under the bagged roast, and I stirred it and turned the pan around from time to time. I think the oven was at 195c (is that 375f?), and I took the roast out after an hour and a quarter and left the pan of vegetables in for another 15 minutes or so, til the entire thing was browned and caramelized and delicious smelling. Then I squished the garlic out of the papery covering that was the peel, and mixed it into the roasted vegetables.

    We ate the vegetables with the roast. There were, of course, leftovers. Which I cut up a bit and put at the bottom of a pie crust and topped with a mixture of four eggs,a cup or so of milk, maybe half a cup of cream, chopped parsley and chives, and a cupful of grated Swiss cheese. And a pinch of Parmesan.

    Baked at 375 for ten minutes and then at 325 for another half an hour or so.

  21. #321

    Default Re: What's for Dinner - Chapter 6

    Avez vous recipes avec chanvre?

  22. #322
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    Default Re: What's for Dinner - Chapter 6

    Quote Originally Posted by lensperson View Post
    Avez vous recipes avec chanvre?
    Brownies, maybe?

  23. #323
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    Default Re: What's for Dinner - Chapter 6

    That piecrust recipe I gave you? It makes enough for two crusts. French apple tart is what I did with the other one.

    Roll out the pastry quite thinly. Spread with applesauce...I put too much so it was about half an inch thick. Top with thinly sliced apples...I sliced apples (five or six wedges per quarter apple), and tossed them in a bowl with the juice and rind of a tangerine and splash of fake lemon juice, then got my hands deliciously tangy while putting them in circles onto the applesauce.

    I was supposed to put it into the oven at that point....375f for fifteen minutes and then 350F for another thirty or forty after that. And I was supposed to pour on a topping about halfway through.

    But I forgot and poured on the topping right at the beginning...mix about a cupful of sour cream with two eggs and a big pinch of cinnamon and a splash of lemon juice, pour over the tart....

    What the heck. It wasn't as cooked-eggy as I thought it would be. I sprinkled on a spoonful of vanilla sugar about halfway through and let it bake away til golden and delicious.

    But the applesauce layer was rather too thick.

  24. #324

    Default Re: What's for Dinner - Chapter 6

    The odd thing is that all cigarette rolling papers are imported from France.
    Every time a person lights a cigarette they are smoking some hemp.
    The French government keeps a stock of hemp seed for sale to the farmers that
    have lucrative state certificates.

  25. #325
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    Default Re: What's for Dinner - Chapter 6

    Chicken pizza, Korean BBQ taco and several cups of water from California Pizza Kitchen.

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