Old 09-19-2014, 04:05 PM   #401
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What do you like to put this on? Besides Manu, of course.

Tonight's dinner: purple hull peas, okra, carrots, red onion, garlic, jalapeŮos, corn, pork sausage, bay leaf, sherry vinegar, S&P. All from the local farmer's market, except the vinegar and spices. Simmered in the crock pot with homemade chicken stock made from last night's roasted chicken carcass.

WOW...that looks delicious!
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Old 09-22-2014, 03:45 AM   #402
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Guacamole. Food for the Gods.
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Old 09-22-2014, 08:21 AM   #403
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Guacamole. Food for the Gods.
No tomatoes and any of that gnarly shit, right?

Avocadoes, garlic, salt and lime juice.

Food folk: I need some kind of blender or processor that can make pastes and purees with small amounts and not much liquid. Any recommendations?
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Old 09-22-2014, 11:12 AM   #404
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Quote:
Originally Posted by rosco rathbone View Post
No tomatoes and any of that gnarly shit, right?

Avocadoes, garlic, salt and lime juice.

Food folk: I need some kind of blender or processor that can make pastes and purees with small amounts and not much liquid. Any recommendations?
http://www.bedbathandbeyond.ca/store...essors/3245272

OR

http://www.toysrus.com/buy/food-prep...-2001-12104079

If you can get past the happy face on the front of it, that is.
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Old 09-22-2014, 11:29 AM   #405
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Quote:
Originally Posted by Riles View Post
I got three HUGE zucchinis from a client the other day. Seriously, they're like mutants or something. I'm at a loss what to do after grilling, baking, frying and dicing. And that was Only ONE!
Make noodles out of em with a handheld GEFU slicer:



Quote:
Originally Posted by Mischka View Post
What do you like to put this on? Besides Manu, of course.
He's not a fan of the stuff, unfortunately. So far I've put it on pizza, toast, and grilled veggies - all yummy. Have a honey shoyu mackerel recipe I'm gonna try it in next.
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Old 09-22-2014, 01:49 PM   #406
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Quote:
Originally Posted by rosco rathbone View Post
No tomatoes and any of that gnarly shit, right?

Avocadoes, garlic, salt and lime juice.

Food folk: I need some kind of blender or processor that can make pastes and purees with small amounts and not much liquid. Any recommendations?
Plus cilantro.

When I set off on my own at 18, I wasn't sure how far my money would go. My first trip to the grocery store, avocados were on sale. Eight for a dollar. I wasn't sure if I could by one for 12.5 cents, so I bought 8.

That was a lot of guac.

Last edited by query : 09-22-2014 at 01:52 PM.
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Old 09-22-2014, 01:50 PM   #407
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Oooh, I need one of those!
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Old 09-22-2014, 02:17 PM   #408
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Quote:
Originally Posted by Laurel View Post
Make noodles out of em with a handheld GEFU slicer:





He's not a fan of the stuff, unfortunately. So far I've put it on pizza, toast, and grilled veggies - all yummy. Have a honey shoyu mackerel recipe I'm gonna try it in next.
I didn't know that they made hand held spiral slicers! I have a countertop one that I use all the time.
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Old 09-22-2014, 02:21 PM   #409
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I didn't know that they made hand held spiral slicers! I have a countertop one that I use all the time.
I've got a hand held one, and I love it!
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Old 09-22-2014, 02:33 PM   #410
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Two words that will rock your world: Roasted Broccoli


Broccoli-Cheese Sandwiches
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Old 09-22-2014, 02:52 PM   #411
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Quote:
Originally Posted by Laurel View Post
Make noodles out of em with a handheld GEFU slicer:



Holy shit. I read that as handheld GTFO slicer.

I'ma call it the GTFO slicer anyway.
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Old 09-22-2014, 03:08 PM   #412
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Quote:
Originally Posted by Laurel View Post
My new favorite condiment:

[img]http://2.bp.********.com/-Gdu8ieTC96g/TeEjlpJ0j-I/AAAAAAAAevk/jOvGL88q_VI/s400/IMG_20110528_105240.jpg[/img]
What a great idea!

I need to get out of this thread. I'm working on my bikini bod because it's that time of year.

A couple of months ago I was having bacon and eggs for breakfast.

Now I just have eggs.
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Old 09-22-2014, 03:08 PM   #413
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Quote:
Originally Posted by Riles View Post
I got three HUGE zucchinis from a client the other day. Seriously, they're like mutants or something. I'm at a loss what to do after grilling, baking, frying and dicing. And that was Only ONE!
Zucchini soup.
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Old 09-22-2014, 03:19 PM   #414
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Quote:
Originally Posted by IrisAlthea View Post
Zucchini soup.
I did this!


The pasta I wasn't aware of, but have tried home made pasta twice and twice it sucked ass. I have no ties to Italy.
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Old 09-22-2014, 03:20 PM   #415
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Quote:
Originally Posted by Riles View Post
I did this!


The pasta I wasn't aware of, but have tried home made pasta twice and twice it sucked ass. I have no ties to Italy.
The key to pasta is make it early in the day, then let it dry out a while, then cook it. I don't know the science but it makes a difference.

On the other hand, unless you like kneading dough for the therapeutic benefits, they make semi-fresh pasta and its relatively cheap.
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Old 09-22-2014, 03:27 PM   #416
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Quote:
Originally Posted by Riles View Post
I did this!


The pasta I wasn't aware of, but have tried home made pasta twice and twice it sucked ass. I have no ties to Italy.
One of my favourite soups.

The pasta is not really pasta at all, so no need for italian genes.
I don't have a spiral cutter so I use a potato peeler to create thin slices of zucchini and carrot, let them get warmed up in a pan with some olive oil and garlic and either mix it with tagliatelle or use it instead of tagliatelle.
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Old 09-22-2014, 04:06 PM   #417
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Quote:
Originally Posted by rosco rathbone View Post
No tomatoes and any of that gnarly shit, right?

Avocadoes, garlic, salt and lime juice.

Food folk: I need some kind of blender or processor that can make pastes and purees with small amounts and not much liquid. Any recommendations?
Rosco, I used to have a Lil Oscar Jr and it did everything you want. No fuss, easy clean up. I'd buy another if I ever had the need.
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Old 09-22-2014, 04:23 PM   #418
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Quote:
Originally Posted by IrisAlthea View Post
One of my favourite soups.

The pasta is not really pasta at all, so no need for italian genes.
I don't have a spiral cutter so I use a potato peeler to create thin slices of zucchini and carrot, let them get warmed up in a pan with some olive oil and garlic and either mix it with tagliatelle or use it instead of tagliatelle.
That sounds great. How about I just bring what's left to YOUR house?
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Old 09-22-2014, 04:28 PM   #419
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Quote:
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That sounds great. How about I just bring what's left to YOUR house?


Any soup left?
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Old 09-22-2014, 04:31 PM   #420
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Quote:
Originally Posted by Riles View Post
I got three HUGE zucchinis from a client the other day. Seriously, they're like mutants or something. I'm at a loss what to do after grilling, baking, frying and dicing. And that was Only ONE!
Stuff them with a filling of meat, rice, season to taste like you'd do if you were making stuffed cabbage.
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Old 09-22-2014, 05:22 PM   #421
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Quote:
Originally Posted by Laurel View Post
My new favorite condiment:

[img]http://2.bp.********.com/-Gdu8ieTC96g/TeEjlpJ0j-I/AAAAAAAAevk/jOvGL88q_VI/s400/IMG_20110528_105240.jpg[/img]
Oh god this sounds splendid.
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Old 09-22-2014, 09:18 PM   #422
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Quote:
Originally Posted by Laurel View Post
My new favorite condiment:

[img]http://2.bp.********.com/-Gdu8ieTC96g/TeEjlpJ0j-I/AAAAAAAAevk/jOvGL88q_VI/s400/IMG_20110528_105240.jpg[/img]
I'd slap that shit all over a chicken biscuit.
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Old 09-25-2014, 10:23 AM   #423
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I feel like I haven't made anything interesting in a while. Roast beef with potatoes and homemade gravy. Tasty, but not interesting.
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Old 09-26-2014, 03:41 AM   #424
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Tonight is a side dish of stir fried slices of fresh lotus root! So crunchy and sweet!
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Old 09-29-2014, 12:52 PM   #425
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Last night I added hazelnut oil and lemon juice to my whipped sweet potatoes. The oil added just a hint of nutty sweetness, balanced by the tart lemon. Great flavor combination.
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