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Old 04-06-2011, 09:03 PM   #921
 
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Just had the 1st BBQ of the year, the weather was really nice, the food really great. I of course gorged myself on the salads, but did manage to eat some meat and bread as well. I feel like a piņata, I'm so stuffed.
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Old 04-07-2011, 12:57 AM   #922
 
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Hi,,,
I am a big lover of planning for the next meal.For the dinner I have planned the following recipes
Wheat Dosa
Finger millet
Appam(desert)
boot camps in orlando

Last edited by Washington10; 04-15-2011 at 11:11 PM.
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Old 04-07-2011, 12:59 AM   #923
 
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Quote:
Originally Posted by curlylaura View Post
The remains of last nights Pad Thai
I will never do that again
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Old 04-07-2011, 02:29 AM   #924
 
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My broccoli was getting old
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Old 04-07-2011, 03:03 AM   #925
 
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What are you having with your veggies? It looks tasty!
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Old 04-07-2011, 03:21 AM   #926
 
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Thanks, they are fried chicken strips

It was good, but too much food for one go, I hope they'll make some good leftovers
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Old 04-07-2011, 03:55 AM   #927
 
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Did you make them yourself? Do you have a recipe? For the life of me I mess them up so badly when I do it.
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Old 04-07-2011, 06:43 AM   #928
 
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I didn't make them, they were already pre-cut-truly helpful- but I did do all the seasoning and frying

I worked on the basis of an amended stir fry. This recipe is the closest to what I did:

Chicken Stir-Fry Recipe : Tyler Florence : Food Network

Notes: I used ginger instead of garlic and I didn't add any teriyaki sauce (or soy sauce) to the pan as the mushrooms were already fairly "juicy." I am also not a fan of either of those flavours, but you can play around with them and see which you prefer.

If you have any questions let me know, and if you do try it, let me know how it turns out
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Old 04-07-2011, 08:11 AM   #929
 
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Yay, thanks. I'll have a go with them for tomorrows dinner.
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Old 04-07-2011, 08:20 AM   #930
 
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Last night I had a medley of veggies (onion, snap peas, broccoli, carrots, baby bellas, peppers) mixed with a bit of tomato sauce and sriracha and served over pan fried polenta cakes. If I don't get mussels today, it's looking like tonight is duplicate.
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Old 04-07-2011, 08:32 AM   #931
 
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Curlylaura, do you mean stir-fried chicken or breaded chicken strips?
For stir-frying, it's just about fast cooking. You have to make sure you have all your ingredients ready to go since you want to cook at a really high heat. You might also want to try the classic Chinese velveting technique, which is usually done to the meat you get in stir-fries in restaurants.
For breaded strips, it's just standard breading: flour, egg, breadcrumbs. Fresh (not dried) crumbs are best, or panko. Again make sure not to overcook. Season the flour well.
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Old 04-07-2011, 08:59 AM   #932
 
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Yay, Saria!!! But... What's velveting?
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Old 04-07-2011, 09:08 AM   #933
 
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Velveting:
Seriously Asian: Velveting Meat | Serious Eats
Dinner Tonight: Velvet Chicken with Asparagus | Serious Eats : Recipes
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Old 04-07-2011, 12:16 PM   #934
 
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Or in the case of those who need to watch their sugar/sodium/carbs -
velveting: the method of adding stuff you never knew was on your chicken that can really mess you up. : )

I have no clue what supper will be. But I do know what I'm making for dessert - sugar free meringues. Mmmm.
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Old 04-07-2011, 12:59 PM   #935
 
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I can't decide between black bean burgers (making my own for the first time) or celebrating National Grilled Cheese month by having one with tomato soup.

I do know I'm going to jeep's for dessert. I could use some sugar free (or so the scale says).
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The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 04-07-2011, 02:18 PM   #936
 
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Come on over spring! They are yummy. I might make some chocolate ones too (still sugar free and using luscious Girardelli cocoa).
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Old 04-07-2011, 02:21 PM   #937
 
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Oh mercy, you know if I could I would!!

Calvin is getting pretty tired of me talking to him and interrupting his naps!
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 04-07-2011, 03:08 PM   #938
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Old 04-08-2011, 02:38 AM   #939
 
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Quote:
Originally Posted by Saria View Post
Curlylaura, do you mean stir-fried chicken or breaded chicken strips?
For stir-frying, it's just about fast cooking. You have to make sure you have all your ingredients ready to go since you want to cook at a really high heat. You might also want to try the classic Chinese velveting technique, which is usually done to the meat you get in stir-fries in restaurants.
For breaded strips, it's just standard breading: flour, egg, breadcrumbs. Fresh (not dried) crumbs are best, or panko. Again make sure not to overcook. Season the flour well.
I can do stir fry. Easy peasy. I suck at breaded or deep fried. It always ends up soggy.
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Old 04-08-2011, 05:18 PM   #940
 
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Tonight was Mexican black bean burgers (I added cumin) with lettuce and avocado with roasted sweet potato wedges.

These were really good and I wanted to go back for a second burger! I did a half recipe so when I'm on my 4th meal of these I'll probably feel differently.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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