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Post by Arrianna on Nov 3, 2007 6:03:02 GMT -5
Having a BBQue to celebrate 2 birthdays. I'm planning on buying some pork chops.
Nooow, since it's November....
What is everyone planning on having for Thanksgiving (or already had for those in Canada)?
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Post by ironchefcanadian on Nov 3, 2007 8:21:51 GMT -5
Going to the Ottawa Wine & Food Show this afternoon. I'm not certain I'll be able to *eat* dinner afterwards.
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Post by herringchoker on Nov 3, 2007 9:35:17 GMT -5
Up to now I've made no plans for Thanksgiving dinner, simply because the last two years we've been invited to another's home for the day. If I don't have an invite by mid-month or so, I'll go with the traditional turkey & fixings.
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Post by eiko on Nov 3, 2007 12:54:30 GMT -5
We always have the same plans to spend that day with Matthew's family. Last year, it was kosher T-day on Long Island, this year, we're back to the usual half Puerto Rican (with pork and ham)/ half Jewish/half traditional T-day with some Asian stuff thrown in by me. lol This means I make mochiko chicken for appetizers, Matthew makes arroz con gandules (with pork), people bring desserts (including authentic NY Cheesecake and many pies), Turkey is usually cooked by Matthew's mom (but she's thinking of getting one pre-cooked from a caterer this year), Puerto Rican rice and beans (with ham), assorted traditional side dishes. The Jewish relatives just don't eat the dishes with pork in them and there's more than enough food so that they aren't missing out on anything at all.
Tonight, a restaurant, my choice for my birthday... Seafood, but I haven't decided where yet.
Tomorrow, chicken... haven't decided how to cook it yet.
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Post by herringchoker on Nov 3, 2007 14:59:37 GMT -5
Happy birthday and enjoy the seafood, eiko!
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Post by keroppikeroppi007 on Nov 3, 2007 21:49:51 GMT -5
Happy birthday eiko (hope I didn't miss it) - we're having leftovers for tea tonight
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Post by eiko on Nov 4, 2007 11:05:52 GMT -5
Thanks. My birthday was the 3rd:)We tried to go to Red Lobster, but even trying to get into the parking lot was a nightmare, so we opted for Taipei Tokyo instead... across the street. We'd been there before and liked the food. It's a Chinese/Japanese restaurant, so SO and Son #2 had chirashi sushi and nabeyaki udon and I had Happy Family (pork, beef, shrimp, chicken, and scallops with veggies in a brown sauce) and Son #1 had shrimp fried rice. It was quite good.
Tonight, we're having nishime, a chicken and veggie Japanese stew. I need to use up the takenoko (bamboo shoots).
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Post by ironchefcanadian on Nov 4, 2007 19:04:52 GMT -5
Making U.S. Senate Bean Soup, as reproduced in The Joy of Cooking.
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Post by keroppikeroppi007 on Nov 7, 2007 5:14:03 GMT -5
lamb cutlets and veggies night!!
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Post by herringchoker on Nov 7, 2007 14:42:59 GMT -5
I'll be making lasagna. This morning before work I cut up the onion, bell pepper, celery, mushrooms and garlic that will go into the meat sauce layer. I find if I can get that much of the prep work done ahead of time, it saves enough time that we can still eat dinner at a reasonable hour.
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Post by Arrianna on Nov 18, 2007 17:04:18 GMT -5
Nikujaga soup... in the crock pot. It's not quite the same.
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Post by eiko on Nov 19, 2007 23:25:14 GMT -5
Nikujaga soup? Ok, you must tell me how you make this, because the original recipe isn't soupy!
Tonight was a mess. SO was supposed to take out the lamb chops, but ended up taking out the lamb stew meat and sliced goat meat instead! By the time I got home (late from overtime at work), the meats were already thawed. But with 2 hungry teens and fighting headache I wasn't going to figure out how to cook goat or how to make lamb stew in under 30 minutes without a pressure cooker. I went to Stop n Shop for a rotisserie chicken. Lemon Pepper, it was good. I did make steamed broccoli and Son #1 made rice to go with it.
Tomorrow, I'll make lamb stew in the crock pot. Prepped the veggies and meat tonight. In the am, I'll dump it all into the crock pot, add some beef stock and a can of diced tomatoes and go to work. SO is responsible for cooking the goat meat somehow tomorrow.
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Post by Arrianna on Nov 20, 2007 13:57:02 GMT -5
Nikujaga soup? Ok, you must tell me how you make this, because the original recipe isn't soupy! Tell me about it but Nikujaga takes more effort then I have energy for sometimes so when I want the flavor but not the work I make some in a crockpot. Like I said it's not the same. lol Basically I take 1-2 lbs of stew meat, slice my carrots and potatoes half the size of usual, and add them all to the pot with some sauted onions. I add the final simmer sauce and just enough water to be about 1-1 1/2" below the top of the ingredients since they'll add more liquid when they cook and I don't want it too soupy. About 6 hours later and I have a Nikujaga soup that is VERY chunky with minimal effort. I am thinking of doubling my sauce though since the flavor is diluted with all the water and juices.
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Post by eiko on Nov 20, 2007 20:18:39 GMT -5
Interesting. It sounds like a lot of liquid for soup, even if you don't double the sauce. Even for the stew I made today, I added barely a cup of beef broth to it and it's still a bit too liquid for me. I may have to try this, but with less water. Thanks!
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Post by Arrianna on Nov 27, 2007 18:58:34 GMT -5
You're welcome. If you figure out a way to make it better let me know. Tonight? Marinaded soybeans.
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