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Tater' in the oven baking, strip loin seasoned at room temp waiting and veggies?

Discussion in 'Sidewinders Bar & Grille' started by LPBlue, Mar 24, 2019.

  1. Bodean

    Bodean Just A Simple Man Strat-Talk Supporter

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    Wait a minute. YOU USED CANNED BEANS?:D
     
  2. Tone Deaf

    Tone Deaf Senior Stratmaster Silver Member

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    Yep
    They go in right before it’s ready to be served so they don’t go mushy
     
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  3. Paperback Rocker

    Paperback Rocker Nitro-mancer Strat-Talk Supporter

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  4. Paperback Rocker

    Paperback Rocker Nitro-mancer Strat-Talk Supporter

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  5. Neil.C

    Neil.C Most Honored Senior Member

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    I just eat whatever my wife puts in front of me. :)
     
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  6. Tone Deaf

    Tone Deaf Senior Stratmaster Silver Member

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  7. Alan Crossley

    Alan Crossley Senior Stratmaster

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    Pan fried tail fillet of Salmon, served with Hollandaise sauce
    Wilted baby leaf spinach
    Baby new potatoes

    Tiramisu
     
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  8. nederemer

    nederemer Senior Stratmaster

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    My wife does some, or I should say did, I do all of it now because she is in PA school and very busy studying all the time. I love to cook anyway. A long time ago I dreamt of being a chef, that was before I knew how much work it would have been. Ha!
     
  9. dirocyn

    dirocyn Senior Stratmaster

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    My wife cooks for holidays, sometimes my daughter bakes treats. I cook all the regular dinners.
     
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  10. dirocyn

    dirocyn Senior Stratmaster

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    whoops, double post. The internet is being weird and slow today, or maybe it's just my computer
     
  11. dirocyn

    dirocyn Senior Stratmaster

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    15 spices? Wow. What do you use?

    My chili is considerably simpler. Ground beef, yellow onions, garlic, fresh jalepeno, tomato paste, 2 cans each of red kidney, black, and pinto beans, and most of a beer. Spiced with chili powder, cumin, coriander, oregano and cayenne. So I use 5 spices.

    Served up topped with fritos, scallions, kalamata olives, shredded cheddar, sour cream, and Louisiana Hot Sauce.

    I could make it from dry beans, but only if I remember to start the beans long enough before dinner time. Also, with 3 kinds of beans it's tricky--by the time the kidney beans aren't crunchy the black beans are about to turn mushy. I'm not even gonna consider making 3 separate batches of beans for one meal. Easier to just use the can opener.
     
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  12. gwjensen

    gwjensen Senior Stratmaster

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    Tonight it'll be shrimp scampi with a tomato and onion salad... might toss in some mozzarella balls...
    That's it...
     
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  13. Alan Crossley

    Alan Crossley Senior Stratmaster

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    You’re going to be telling us that you used canned heat! :whistling: :p
     
  14. LPBlue

    LPBlue "That Guy", again...dammit! Strat-Talk Supporter

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    "Cue the canned laughter":rolleyes::D
     
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  15. nederemer

    nederemer Senior Stratmaster

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    Tonight we will probably have roast whole chicken, mashed yukon gold potatoes, and perhaps some type of healthy vegetable lol.
     
  16. Alan Crossley

    Alan Crossley Senior Stratmaster

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    1B3B39F7-1BC3-4B90-8A7B-F77B2F6CD685.jpeg There you are.
     
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  17. LPBlue

    LPBlue "That Guy", again...dammit! Strat-Talk Supporter

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    Tonight's special will be a chicken leg quarter with flour/egg/panko coating, perogies boiled and garlic fried shrimp...and chicken gravy if I can get it thawed without having to re simmer with stock (more thaw but nuke thaw for the stock). The emergency reserves do contain CANNED gravy but this is no emergency!:D
     
    Last edited: Mar 25, 2019
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  18. RJ Squirrel

    RJ Squirrel Senior Stratmaster

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    I had roasted spaghetti squash with a marinara sauce and lots of parmesan cheese.
     
  19. LPBlue

    LPBlue "That Guy", again...dammit! Strat-Talk Supporter

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    Today's lunch was a stew burger...I've shown you before. Roll out a sheet of puff pastry, dump a can of decent beef/chicken/missing children stew into the middle and roll a big burrito kind of thing out of it...old pics

    [​IMG]
    [​IMG]

    ...but you get it.:thumb:
     
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