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WFDT
Posted on 2/19/13 at 5:20 pm
Posted on 2/19/13 at 5:20 pm
Shrimp étouffée
19
Posted on 2/19/13 at 5:22 pm to jimithing11
In honor of Glassmans willpower, no meat tonight.
I am going to oven roast a hodge-podge of veggies, and serve over angel hair pasta with some garlic bread.
I am going to oven roast a hodge-podge of veggies, and serve over angel hair pasta with some garlic bread.
Posted on 2/19/13 at 5:23 pm to jimithing11
Crawfish and beer at a local tractor shed.
Posted on 2/19/13 at 5:26 pm to AlmaDawg
quote:
Glassmans willpower,
Is ebbing away, but I am going to fight it.
Soaked some chick peas all day and going to cook them in a vegetable broth. Sautee some onions, garlic and ginger. Toast some cumin, coriander and mustard seed and grind them up. Served over basmati rice. Big flavors are going to be my friend.
Posted on 2/19/13 at 5:28 pm to jimithing11
undetermined Vietnamese food.
Posted on 2/19/13 at 5:30 pm to glassman
Sorry, dude. That still ain't sounding too good. Crawfish étouffée .
Posted on 2/19/13 at 5:30 pm to glassman
turkey and swiss wrap with spinach leaves and hummus
I'd eat a frickload of hummus if I were you
I'd eat a frickload of hummus if I were you
Posted on 2/19/13 at 5:31 pm to OTIS2
quote:
Sorry, dude. That still ain't sounding too good
It is actually really good. Not as good as etoufee, but certainly tasty.
Posted on 2/19/13 at 5:33 pm to jimithing11
I'm not sure yet.
Something with turkey 101
Something with turkey 101
Posted on 2/19/13 at 5:34 pm to Brageous
You like that zatziki sauce bro.
Posted on 2/19/13 at 5:37 pm to glassman
needs chicken, beef or lamb.Posted on 2/19/13 at 5:40 pm to OTIS2
I know, but it is going to have to do.
Posted on 2/19/13 at 5:41 pm to jimithing11
mexican of some form
Posted on 2/19/13 at 5:43 pm to DownshiftAndFloorIt
quote:
turkey 101
I will have what he is having
Got some pomegranite shine that might get a tilt or two while I cook.
Posted on 2/19/13 at 5:44 pm to glassman
quote:
Soaked some chick peas all day and going to cook them in a vegetable broth. Sautee some onions, garlic and ginger. Toast some cumin, coriander and mustard seed and grind them up. Served over basmati rice. Big flavors are going to be my friend.
That sounds good brother, except may be a little dry. Going to thicken that broth with something to make a sauce?
<----- FDT will be leftovers from last night's curried chicken + veggies over rice noodles
This post was edited on 2/19/13 at 5:45 pm
Posted on 2/19/13 at 5:45 pm to glassman
quote:
It is actually really good.
I did something similar last night but added a little bit of tomato paste to the party
Posted on 2/19/13 at 5:50 pm to AlmaDawg
For some reason I love turkey 101 with supper.
It won't replace knob creek as my go-to, but it's gonna be around a whole lot more.
It won't replace knob creek as my go-to, but it's gonna be around a whole lot more.
Posted on 2/19/13 at 5:53 pm to jimithing11
Leftover grilled backstrap, green beans, and a salad.
This post was edited on 2/19/13 at 6:04 pm
Posted on 2/19/13 at 5:54 pm to jimithing11
beef stroganoff over egg noodles
Posted on 2/19/13 at 6:02 pm to Powerman
quote:
I did something similar last night but added a little bit of tomato paste to the party
Noted. I haven't started yet. I figure the starches released by the chick peas with thicken the broth and be almost like red beans in texture.
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