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What did you eat last night for dinner?

ShayaEXQT

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wow -
drool.gif


After some very stressful weeks at work, the sun shone these past couple days and it was time for some cook-at-home comfort-food:
20111207-2.jpg
 

Britalian

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Lulz, I'm [COLOR=FF00AA][COLOR=FF00AA][COLOR=FF00AA]a wine director[/COLOR][/COLOR][/COLOR] at a country club 4 1/2 hours away. Feel free to drop on by. :)


lol. gotta love the aggrandizing fluffery
 

Piobaire

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Last night had some homemade roasted poblano, cilantro, and garlic sausages with a half of plate of homemade 'slaw (need to keep the veggies flowing).

This weekend, I took several slices of the belly roll experiment and slow crisped them like bacon (it's pretty similar if you think about it, just used different spices). Well, I had that grease sitting in the cast iron pan and Tuesday I used it to cook the German garlic sausages. Those had about 20% fat and they turned out super juicy with a great texture. I have been exclusively grilling my sausages for the past few months. So I thought, let's try these roasted poblano as they are 100% meat with no fatback added. Sure enough, far juicier than when I grill them and the texture is noticeably superior. I can control the cooking temp better and internal only comes to 155-160 before I pull them off.

That's it, I'm done grilling them.

Binge, that plate looks great.
 
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ShayaEXQT

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Quote:
Last night had some homemade roasted poblano, cilantro, and garlic sausages with a half of plate of homemade 'slaw (need to keep the veggies flowing).
This weekend, I took several slices of the belly roll experiment and slow crisped them like bacon (it's pretty similar if you think about it, just used different spices). Well, I had that grease sitting in the cast iron pan and Tuesday I used it to cook the German garlic sausages. Those had about 20% fat and they turned out super juicy with a great texture. I have been exclusively grilling my sausages for the past few months. So I thought, let's try these roasted poblano as they are 100% meat with no fatback added. Sure enough, far juicier than when I grill them and the texture is noticeably superior. I can control the cooking temp better and internal only comes to 155-160 before I pull them off.
That's it, I'm done grilling them.
Binge, that plate looks great.

that sounds so good. you are the king of meat. Also, I notice you don't skimp on portions like other people here...
fing02[1].gif
 

Piobaire

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Quote:


that sounds so good. you are the king of meat. Also, I notice you don't skimp on portions like other people here... 
fing02%5B1%5D.gif


:slayer:

I have to maintain my tradition of "Piob'ing the rim."
 

kwilkinson

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lol. gotta love the aggrandizing fluffery


or 'wine buyer'.


:puzzled: I'm not just a wine buyer. I direct a wine program. I train staff, host classes, host tastings, write pairings, buy wine, host dinners, etc etc etc. I'm sorry you seem to think that sommelier is a job that doesn't deserve much respect, but that doesn't take away from the fact that I do more than buy wine.
 

sonick

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I ate a handful of leftover cheese and coldcuts from the office potluck yesterday out of a napkin for breakfast just now.
 

mgm9128

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Don't worry, Britalian just hasn't had his sfogliatelle yet today. Being a good sommelier is not a simple task. I give credit to those who can master it.
 

Piobaire

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Unsure of why the hate on Kyle here.
 

itsstillmatt

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Britalian just sees himself as some sort of master provocateur. I wouldn't pay him much mind.
 

kwilkinson

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Unsure of why the hate on Kyle here.


I didn't think it was hate. But either way, I don't care. If he wants to think all that people like me do is buy wine and then sit around drinking it, he is more than welcome to believe that. And honestly, most days I wish it were true.

Although it is funny that he thinks it's aggrandizing that I call myself a wine director (my actual title) but he doesn't feel like it's aggrandizing, superfluous, or silly that he speaks perfect English and posts all the food he eats in Italian.
 

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