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Old 09-12-2011, 11:29 AM   #1861
 
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Chicken, cauliflower, and pea curry with brown rice and a little yogurt and cilantro.
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Old 09-12-2011, 01:58 PM   #1862
 
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Tonite will be buffalo wings at the firehall. And something cold to put out the fire.
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Old 09-12-2011, 02:24 PM   #1863
 
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Quote:
Originally Posted by RobinP92202 View Post
Dinner is hubby's birthday request: shrimp sauteed in lemon, white wine, butter, and garlic, and a fresh baguette for sopping up the sauce. No veggies, haha. Birthday blondies for dessert

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Yum! Feel free to cook my birthday dinner too!
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Old 09-13-2011, 08:57 AM   #1864
 
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Question about soaking cornmeal - does it change the actual texture of the cornmeal or the texture of the end product? I love cornmeal for it's grittiness and crunch and wouldn't want to get rid of that.
I'm quoting myself cuz I really want to know. Spring? Saria?

Also, Saria, any interesting variations to the common 3 ingredient potato candy?
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Old 09-13-2011, 09:13 AM   #1865
 
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It softens it and allows more moisture in the bread. The grains become more digestible. It's not as if the texture of cornmeal is lost, but sometimes cornmeal can be unpleasantly gritty. Notice how most cornbread calls for a good amount of white flour. Southern cornbread recipes often call for just cornmeal, and really, they're kind of dry. When you soak cornmeal, you can make a cornbread with all cornmeal and have it be moist and lighter in texture than if you tried to do it without soaking. Same thing with yeast breads, like the anadama, or a bread like broa. Without soaking, you can sometimes get a gritty, raw-tasting texture from the cornmeal (you actually cook a part of the cornmeal and then let it sit for a while for broa). You can still definitely get crunch from cornmeal in these breads.
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Old 09-13-2011, 09:27 AM   #1866
 
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Thanks Saria for the explanation! The only things I make with cornmeal are pancakes, muffins, and biscotti and I like them to be super gritty and crunchy so I think I'll just stick to my plain old cornmeal.
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Old 09-13-2011, 09:41 AM   #1867
 
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I wouldn't soak cornmeal for biscotti or cookies. They only use a small amount and they aren't usually meant to be particularly moist when cornmeal is involved. Making a bit of a cornmeal mush for pancakes is nice though. Makes great 100% cornmeal pancakes.
And definitely for muffins since they're just cornbread in individual form. But I do find corn muffins are usually higher in white flour than cornbread.
I love the grit from cornmeal, but not when it's not fully hydrated and ends up tasting raw.
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Old 09-13-2011, 10:17 AM   #1868
 
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The cornmeal I use is pretty fine ground to start with so I wouldn't be able to tell a difference on the grit factor.

I'm not a big fan of super gritty or crunchy because it hurts my teeth so bad, so I avoid buying anything too coarsely ground.
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Old 09-13-2011, 10:24 AM   #1869
 
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It's BK's birthday, so I let her decide where we should go...I tried to encourage Chinese/Pan Asian, PF Changs, Rainforest Cafe, even Friendly's!

She picked McDonalds.

So, either I'm eating really late or I'm getting a salad with no chicken.
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Old 09-13-2011, 11:12 AM   #1870
 
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Tonight I'm having shrimp Alfredo with peas and carrots and broc bits in it or baked tilapia with brown rice and Brussel sprouts in butter sauce. (trying to eat healthier)
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Old 09-13-2011, 11:37 AM   #1871
 
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Tonight's "Aunt Marion's casserole." One of those horribly unhealthy, low in nutritional monstrosities which might make Saria's skin crawl. But family tradition which I love for nostalgia's sake. Basically egg noodles, ground beef, tomato sauce, cream cheese, scallions and sour cream in a yummy, mushy mass.

I won't have too much, since I need to have a protein shake for "dessert." I recently decided I love peanut butter and jelly shakes - pb + frozen strawberries + protein powder, ice and milk. Totally tastes like a pb&j.

Sent from my "smart"phone. Please excuse typos!
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Old 09-13-2011, 11:41 AM   #1872
 
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Since when am I against sour cream and noodles? I was waiting for you to bust out the cream of mushroom soup in there! I don't like things that pile on the fat for the sake of it, but I also like some really rich stuff once in a while, especially when egg noodles are involved.
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Old 09-13-2011, 11:42 AM   #1873
 
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Also, you should try a shake with tahini. Or a black sesame one.
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Old 09-13-2011, 11:43 AM   #1874
 
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Salmon with honey and mustard glaze. Green lentils with kale.

Yum
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Old 09-13-2011, 12:00 PM   #1875
 
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Default dinner tonight?

im thinking smothered pork chops, yellow rice and string beans... no bread
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Old 09-13-2011, 12:01 PM   #1876
 
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Quote:
Originally Posted by Saria View Post
Since when am I against sour cream and noodles? I was waiting for you to bust out the cream of mushroom soup in there! I don't like things that pile on the fat for the sake of it, but I also like some really rich stuff once in a while, especially when egg noodles are involved.
Oh, noodles are at a minimum in it! It's basically mush, focus on sour cream and cream cheese. But it's still yummy, and Mom's inability to cook or season most things properly doesn't ruin it.

Hmmm. Your shake ideas are interesting! I'm not sure how I'd make them work well, but they're worth trying.

Sent from my "smart"phone. Please excuse typos!
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Old 09-13-2011, 12:07 PM   #1877
 
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Here's a black sesame frappe:
Sugar Rush: Black Sesame Frappe at Cafe Zaiya | Serious Eats : New York
Black sesame is a pretty popular flavor for a lot of Japanese (and other Asian) sweets.

The tahini with some yogurt, honey and vanilla makes a delicious, lightly sweet and nutty shake.
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Old 09-13-2011, 12:25 PM   #1878
 
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Tonite is the annual Taste of "Our town" event. It's a fundraiser for The Market House (a half a block from my house, it's the oldest farmer's market in PA. Yes, we will brag about anything). I will be stuffing myself for about 3 hours.

Then tomorrow it's back to healthy clean low carb eating after taking the summer off.
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Old 09-13-2011, 12:34 PM   #1879
 
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I've got some leftover ribeye steak I need to reinvent to feed two. I'm thinking a quesadilla since I have the stuff for that, but I've got no sides and ask me if I feel like going to the grocery.
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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 09-13-2011, 04:10 PM   #1880
 
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Hubby is grilling ribs, we'll have those and corn and watermelon and baked beans.
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