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What's For Dinner?

Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.

  1. PureEuroM3

    PureEuroM3 F1 Veteran
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    Looks great!!!

    My go to for leftover chili is the hot dogs, nacho topping, or enchilada/quesadilla.
     
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  3. tomc

    tomc Two Time F1 World Champ

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    Do they make cake donuts?

    I prefer Tim Bits! They're like Canadian aebelskivers!
    Of course, it's been a zillion years since I had one...T
     
  4. max930

    max930 F1 Veteran
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    I'm not sure............ Its been ages since getting a donut there. I usually get a chocolate chip muffin and coffee there. The soups and sandwiches are good. But their things like fries (poutine) sucks.
     
  5. PureEuroM3

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  6. tomc

    tomc Two Time F1 World Champ

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  8. PureEuroM3

    PureEuroM3 F1 Veteran
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    Yessir! I normally Google either or as well. So easy to make and a great change from you're regular stir fry.

    For those here that have never made it I highly encourage you try it!!!

    I used to really make basic rice with veggies and this was a huge boost.
     
  9. SCFerrari

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  10. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
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    Damn. Now you've got me wanting Shipley's tomorrow.
     
  11. surfwolf

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  13. max930

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    Taking my prime rib out of fridge to bring it room temp before going in the oven this afternoon. Shooting for rare. Usual recipe calls for garlic infused into the roast. But this time we are doing no garlic. So Bella can have the bones (four of them). I'll have left overs for beef dip tomorrow.
     
  14. tomc

    tomc Two Time F1 World Champ

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    Yes, you do! A good butcher is a true luxury in this day and age. How thick are those?
    T
     
  15. tomc

    tomc Two Time F1 World Champ

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    After our excesses of the holidays, a simple soup and salad. Turkey soup...T
     
  16. arizonaitalian

    arizonaitalian F1 World Champ
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    Chili-week continues...Day 2 is Chili-Cheese Fries.

    (I have to say, as @wax pointed out earlier, the chili did mellow out and wasn't nearly as spicy now...go figure...)

    @tomc - taking your advice and the last little bit of chili will be used with some newly aquired fritos to make this "Frito Pie" you describe :)

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  17. tomc

    tomc Two Time F1 World Champ

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    Very cool.

    Yes, if your chili gets hotter as it sits in the fridge over a few days, then you've really overdone it on the heat front!

    T
     
  18. Frank_C

    Frank_C Formula 3
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    I call BS.

    There is NO such thing as overdone!

    Needs to hurt coming and going to be right....


    Sent from my iPhone using FerrariChat
     
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  19. tomc

    tomc Two Time F1 World Champ

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    LOL. Spoken like a true Texan!

    Where do you stand on beans in chili?

    T
     
  20. arizonaitalian

    arizonaitalian F1 World Champ
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  21. tomc

    tomc Two Time F1 World Champ

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    Tried those once. Didn't like them.

    When I lived in Memphis, they had Southern Maid donuts (or was it Southern Made?!? can't recall, LOL.), and they had great cake donuts.
    T
     
  22. max930

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    Was going to get a donut at Tim Horton's. Two locations near my house. Across the street from each other. Both very busy, long drive thru lines. Didn't feel like waiting.

    Prime rib going in the oven soon, shooting for 5pm dinner. Brother and parents are coming over to help eat it. They like it rare, but not as rare as me. I have horseradish, but not the one I really like. I'm out of that one and can only buy it in the states. Since the border is closed can't get any!!!!!
     
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  23. Frank_C

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    As an Italian I love beans. And as a Texan, Ranch Style Beans belong on every paper plate....... But they don't belong in chili. I do look the other way if my wife tosses in (only) a small can for the fun of it.....
     
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  24. tomc

    tomc Two Time F1 World Champ

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  25. 95spiderman

    95spiderman F1 World Champ
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    happy new years!
    spanish style chicken, chorizo, peppers, onions, garlic, potatoes bake in sherry wine sauce with paprika. also lemon pieces macerated in salt/sugar on side. tart but good to cut thru the grease of susage.

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  26. Frank_C

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  27. tgee's458

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    Just a memo..crab season in the SF Bay Area...Dungeness Crab in season...crab legs done in a ginger green onion sauce with bak choy, and all American crab cakes with ole’ bay seasoning and a little chanterelle mushrooms and red bells and green onion accent....serve with a great chardonnay! Image Unavailable, Please Login
     
  28. beng

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