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01-16-2015, 07:54 PM | #3151 | |
Cast Iron Jedi
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VARSITY
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I know. I don't have a problem with coriander as much, but it's certainly not one of my favorites. |
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01-16-2015, 08:18 PM | #3152 |
pie is never free
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Dinner tonight is a huge plate full of catfish nuggets, potato salad and slaw from the most popular joint in town for that kind of fare... fish friday, a pretty cool tradition, even if you're not Catholic.
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01-16-2015, 08:32 PM | #3153 |
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01-16-2015, 08:41 PM | #3154 |
pie is never free
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01-16-2015, 09:18 PM | #3155 |
Shit
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Meatloaf, Ashlie's potatoes (that's what all our friends call them) green beans with bacon, dinner rolls
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01-16-2015, 10:10 PM | #3156 |
(Sir/Yes Sir/Aye Aye Sir)
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Salad! Just ****ing salad!
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01-16-2015, 10:56 PM | #3157 |
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**** that looks delicious. I love stew over mashed potatoes.
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01-16-2015, 11:53 PM | #3158 |
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First time I put stew on mashed potatoes, but will do again. I used both my iron skillet and the pressure cooker on this one and was able to generate great flavors and tender meat in less than 90 minutes. Only thing I would change is to season the meat more before browning it.
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01-16-2015, 11:56 PM | #3159 | ||
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Reminds me of my mother's mince and tatties. I usually only eat it when she visits or I'm visting her though, because it's very calorie-dense.
Quote:
Quote:
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01-17-2015, 12:03 AM | #3160 |
FINALLY! The wait is over.
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I love the fact that you say what I think so consistently in this thread.
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01-17-2015, 12:03 AM | #3161 |
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Mince?
Bristo granules? Can I use Dijon instead of Coleman's? How much is a good knob? |
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01-17-2015, 12:10 AM | #3162 | |
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Quote:
Bisto: http://www.amazon.com/Bisto-Favourit.../dp/B000EZWJP0 (although my mother never used it) Not sure on the mustard or the butter. Here is a more specific recipe: http://www.heraldscotland.com/food-d...ies.2013025435 Honestly it isn't real complicated. The key ingredients are the beef, onion and carrot. I think my mom also used bits of turnip in hers. I'm going to e-mail her.
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01-17-2015, 12:15 AM | #3163 |
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Pro tip: if you brown onions and then cook them for 15 minutes in a pressure cooker, they essentially dissolve leaving all the flavor without any texture.
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01-17-2015, 12:22 AM | #3164 |
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Speaking of pressure cookers, another thing my mom used to make that I miss is split pea and ham soup. I always liked hearing the "steam engine" sound the pressure cooker used to make. Just like this:
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01-17-2015, 06:30 AM | #3165 |
Unsparing
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Ah, the old metal pressure cooker. Good times, good times...
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