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Old 03-02-13, 08:48 AM   #4301
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Caldor. Wow. Brings me back. I drove a fork truck at the warehouse in Norwalk. Eventually graduated to dispatcher. It was a YO work assignment back when I was a teen.
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Old 03-10-13, 10:13 PM   #4302
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Just back from California.

The Saturday flying out was a clusterF. Made it to Charlotte and was stuck there due to snow earlier in the day at a 100% rate American Two Star (not to be confused with Michelin Guide two star) hotel next to a ******* Barrel. That is where I ate a dinner that was only memorable because it sucked so bad. A F'ing horrible day considering that I had reservations at Tamerine in Palo Alto that night that I cancelled once I figured out what was what.

But I made new reservations for last night and had a wonderful dinner. My only complaint is that they have no idea how to serve grappa. I asked for it ice cold and it came in an ice bucket with a warm glass. WTF? And it was very good quality grappa.

They did give me what amounted to a triple pour, however. Good thing my wife was driving.

BTW, there is some very good wine that is made around Paso Robles. Some make exceptionally good wines.

And Yosemite in the late winter/early spring is very nice. Lots of good hill walking, but most of the walks only go halfway up this time of year.
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Old 03-10-13, 10:24 PM   #4303
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hi mollusk.
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Old 03-10-13, 10:29 PM   #4304
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Thanks. Anyway you could pass on a notarized approval in case the cooking police show up?
i thought you are the cooking police
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bump




For a while now I've been adding fresh lemon juice, or sometimes zest. I like to serve it with chorizo and pasta, but I also used it as an accompaniment for some kangaroo loin I grilled last weekend. It doesn't take me quite 45 minutes to make. More like 5. Unless, of course, I'm mowing down the whole garden. I typically do at the end of the growing season, and then I freeze about 30 containers worth. I am pretty cutting edge <pun> though and recently (1999) bought this thing called a food processor (available at Caldors).
it's the manual chopping that takes the most time
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Old 03-10-13, 10:40 PM   #4305
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Hi hammy56.

If you ever come up to Hogtown and need a place send me a PM.

Is it my imagination or is this place pretty dead now that botto is otherwise engaged?
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Old 03-10-13, 10:52 PM   #4306
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Hi hammy56.

If you ever come up to Hogtown and need a place send me a PM.

Is it my imagination or is this place pretty dead now that botto is otherwise engaged?
I moved to Co...but thank you buddy. And if youre ever here- likewise.

botto got married and had a kid. No, really.
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Old 03-11-13, 07:01 AM   #4307
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Hi hammy56.

If you ever come up to Hogtown and need a place send me a PM.

Is it my imagination or is this place pretty dead now that botto is otherwise engaged?
Hambone fled the duh. He's in the land of good beer and scenic vistas now.

BTW we've had some sheriffs turnover around here too.
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Old 04-17-13, 05:00 PM   #4308
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Cooking dinner:

pork tenderloin marinated in a sesame/ginger sauce in the oven
broccoli florets will be stir fried
texmati rice cooking

I cook my rice in an old Presto pressure cooker where the seal is long gone. It made me think about Boston.

Now every time I cook rice I will get emotional. Sometimes angry, sometimes sad, most of the time both.
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Old 04-17-13, 05:02 PM   #4309
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My fiance is already scared of pressure cookers. I'm thinking this isn't going to help.
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Old 04-17-13, 07:22 PM   #4310
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Pressure cookers should be scary; applying heat to an essentially closed vessel bothers me too.

Mollusk, what temp and times are you using for that loin? Covered or uncovered? Even with a decent amount of cooking experience I still tend to overcook chicken and pork... I blame my mom, she overcooked all meat.
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Old 04-17-13, 07:48 PM   #4311
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Pressure cookers should be scary; applying heat to an essentially closed vessel bothers me too.

Mollusk, what temp and times are you using for that loin? Covered or uncovered? Even with a decent amount of cooking experience I still tend to overcook chicken and pork... I blame my mom, she overcooked all meat.
do you take your blood pressure when you're in the midst of copulation?
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Old 04-17-13, 08:05 PM   #4312
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do you take your blood pressure when you're in the midst of copulation?
I lack the essential equipment to perform that experiment; namely a consenting female and a data logging digital sphygmomanometer.
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Old 05-20-14, 04:24 PM   #4313
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Bumping this zombie thread.

Tonight I am making Korean-style pork chops (black bean sauce, garlic, sesame oil, soy sauce, lime juice, and ginger marinade) along with cilantro/lime rice. The rice is like what you get at Chipotle, but better.

Tomorrow is my birthday and so I get to eat badly and I get the enjoyment of cooking it. I am cooking NY strip steaks topped with bordelaise sauce. I am making it from scratch. The beef bones I bought have a lot of marrow so it should be awesome. Along with that is a celery root puree as one side and glazed baby carrots and scallions as the other side. So decadent. I have got to pull a Rhone-style red out of the cellar for this treat.
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Old 05-20-14, 09:09 PM   #4314
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(available at Caldors).
haha. "the store that has everything" was how they billed themselves, at least where i grew up.

EDIT: i was a victim of mollusk's graveyard bump...i was reading the prior few posts in case they were relevant. whoops!

Last edited by tetonrider; 05-20-14 at 09:15 PM.
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Old 06-05-14, 04:06 PM   #4315
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Made vichyssoise this afternoon just because I had some heavy cream in the fridge that I need to use very soon and the leeks at the grocery store looked really good. I am also cooking boneless and skinless chicken breasts in a Provencal-style sauce. Getting ready to poach the plum tomatoes briefly so that I can skin them. Next the oil cured olives get pitted. Some garlic, basil from the garden, anchovies, a few fennel seeds, butter, white wine, chicken stock, ...
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Old 06-08-14, 03:47 PM   #4316
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For several years I have been making something that I call green pazole that my wife really likes. It has lots of tomatillos and pepitas with chicken thighs and appropriate spices. It is pretty tasty. And you serve it with accoutrements like sliced radish, diced avocado, etc, so it is something like the real thing.

Eventually I clued her in that "real" pazole is red from chiles and with pork as the meat. And it has thinly sliced cabbage as accoutrement #1 although some people use lettuce instead. Last week I made it for her properly even though it takes most of a day to make it right. There is no rushing the cooking when it involves pork with lots of connective tissue. I use pork shoulder although a purist would use pig's feet. The cooking process is essentially a braising process on the pork instead of a smoking process that BBQ people employ, but the thermo-chemistry is similar. You slowly raise the temperature of the meat to the point where the connective tissues melt, but the "meat" is not overcooked in the process.

And freshly made chile sauce from rehydrated chiles is the way to go. It takes a bit of time, but worth the effort.

Today I am making it again at her request. I don't mind because it is worth the effort to make this.

Almost time to pull the pork shoulder out and shred it.
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Old 08-30-14, 03:21 PM   #4317
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Hard to believe this thread hasn't been bumped for months.

Today is the first UF (Gator) football game and my FIL won't pay for cable, but will be coming over to watch a game that I won't watch nor will my wife. (But I expect that my wife will hint that I need to watch some with my FIL for some bonding. Yuck!)

I called up my MIL to tell her that I am making some tasty treats and she can enjoy some adult conversation during the game.

I really would rather be going out to watch "Chef".
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Old 08-30-14, 03:22 PM   #4318
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Hard to believe this thread hasn't been bumped for months.

Today is the first UF (Gator) football game and my FIL won't pay for cable, but will be coming over to watch a game that I won't watch nor will my wife. (But I expect that my wife will hint that I need to watch some with my FIL for some bonding. Yuck!)

I called up my MIL to tell her that I am making some tasty treats and she can enjoy some adult conversation during the game.

I really would rather be going out to watch "Chef".
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Old 09-18-14, 05:11 PM   #4319
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Bumping the zombie thread.

I should be cooking brains.

Instead I am cooking balandeliai (I am of Lithuanian descent) aka golabki, golumpkies, holubtsi, golubtsy, pigs in a blanket, some more I can't think of, and cabbage rolls.

Comfort food from my youth.

My darling DAR-eligible totally Western European descendant wife has learned to love this eastern European staple. In fact when I said I was going to make it tonight over breakfast coffee she said that she was thinking about this dish for the last couple of days.
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Old 09-18-14, 05:11 PM   #4320
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Bumping the zombie thread.

I should be cooking brains.

Instead I am cooking balandeliai (I am of Lithuanian descent) aka golabki, golumpkies, holubtsi, golubtsy, pigs in a blanket, some more I can't think of, and cabbage rolls.

Comfort food from my youth.

My darling DAR-eligible totally Western European descendant wife has learned to love this eastern European staple. In fact when I said I was going to make it tonight over breakfast coffee she said that she was thinking about this dish for the last couple of days.
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Old 09-18-14, 05:16 PM   #4321
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Old 09-18-14, 06:51 PM   #4322
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night shift.

had turkey mince with veggies, and a chicken kebab. Still got cottage cheese, protein shake, peanut butter and protein bar to wade through lol!!
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Old 09-24-14, 03:13 PM   #4323
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Old 12-15-14, 05:48 PM   #4324
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The weather is now cool and it is the holiday season.

Making pozole.

Spawn 2 has resisted it for years and finally took a taste (not yet done, but close). His response was "Why have you been keeping this from me all these years?"
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Old 12-15-14, 10:52 PM   #4325
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Caldor. Wow. Brings me back. I drove a fork truck at the warehouse in Norwalk. Eventually graduated to dispatcher. It was a YO work assignment back when I was a teen.
Holy crap. I used to drive past that thing at warp speed (all relative - 67 or 56 HP Nissan Sentra) all the time when I was 16. I seriously should have died a couple times. That road is sort of gone now, I can't even remember how it actually went. By US Surgical and then some curves to put you at the entrance to the Merritt or something like that. I wonder if we have an old map, before they redid everything.

This broke last November - I used it to put diesel into the TDIs (to stretch time between refueling to increase points/discounts). Note the price sticker.
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