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What did you eat last night for dinner?

Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.

  1. mgm9128

    mgm9128 Senior member

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    I'm going to do that right now. I put them in at 185°F for 18 minutes, and just glazed them lightly in their cooking liquid. Best turnip I've ever had. The egg, too.
     
    Last edited: Nov 23, 2011
  2. mgm9128

    mgm9128 Senior member

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    Wow, thanks for the tip, dude. The browning really added a ton of flavor. I just made a quick spinach puree and a sauce with some brown butter since I had it on hand. I never thought turnips could taste so good.
    [​IMG]
     
    Last edited: Nov 23, 2011
  3. NorCal

    NorCal Senior member

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    Doing your part for the 9-9-9 plan I see.
     
  4. Britalian

    Britalian Senior member

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    [​IMG]
    Spinach and Parm Regg. omlette
    [​IMG]
    ...and more stagionata 36m Parm Regg with a friend's decanted home made balsamic circa 15yr
     
  5. davesmith

    davesmith Affiliate Vendor Affiliate Vendor

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    This looks fantastic. [​IMG]

    Quote:
     
  6. impolyt_one

    impolyt_one Senior member

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    Thanksgiving is over, but I will eat more tomorrow:

    [​IMG]
     
  7. b1os

    b1os Senior member

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    Pasta bake and for dessert again Tiramisù.
     
  8. Geoffrey Firmin

    Geoffrey Firmin Senior member

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    Wet winter weather, where has summer gone?

    But no matter Mary had a little leg of lamb that is going to have a bulb of garlic inserted under the flesh then sealed and slow roasted on a bed of rosemary for 6 hours, then crank the heat up for the last 45 minutes. Served with a Shiraz Jus and roast spuds, pumpkin and steamed asparagus and broccoli

    Served with a 10 Minutes by Tractor Mornington Peninsula Pino Noir and The Laughing Magpie, a Shiraz/Viognier a great South Australian McLaren Vale wine


    Desert Tiramisu, made this morning and served with Noble One dessert
     
    Last edited: Nov 24, 2011
  9. b1os

    b1os Senior member

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    Might I know why you cranked the heat up for the last 45 minutes? It seems to destroy the purpose of low temperature cooking, which you meant by slow roasting, didn't you?
     
    Last edited: Nov 24, 2011
  10. Geoffrey Firmin

    Geoffrey Firmin Senior member

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    Have found that cooking it around 100-125c for that length of time does provide a very tender roast, but that last . 45min on at about 200c finishes it off in terms of cooking and also finishes off the roast vegetables.

    The heat at the end forces more of the rosemary oil out, I should have said that the bed of rosemary its cooked on is soaked in water for an hour prior to lamb going in the oven.
     
  11. Karrar87

    Karrar87 Active Member

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    i had an apple and a cereal bar
     
  12. Britalian

    Britalian Senior member

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    ...
     
    Last edited: Nov 25, 2011
  13. Britalian

    Britalian Senior member

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    carciofi ripieni (stuffed globe artichokes)
    vitello alla genovese (veal slow-cooked with onions)
     
  14. edinatlanta

    edinatlanta Senior member

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    I wonder which one registers the strongest with mm?



     
  15. Manton

    Manton RINO Dubiously Honored

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    [​IMG]

    [​IMG]
     

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