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What did you eat last night for dinner?

kwilkinson

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Originally Posted by DarkNWorn
Made the first potato & leek soup of the season (topped with a mushroom medley). The gf said it was phenomenon, and two other people I served it to couldn't stop eating.

Hot or cold?
 

Rambo

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Originally Posted by iammatt
I had a lot of foam.
eh.gif
 

Thomas

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From the freezer I pulled a bag filled with some meaty-type parcels, and thought...what is this? It was red, with substantial fat, cut into slabs, some of which had bone in. Mrs. T thought it was pork, but I would have sworn it was a thick-cut new york strip, with the bone in.

At this point some of you are no doubt questioning my sanity, but after a weekend of rainy afternoons and non-stop tax code review, well, you're probably right.

I thaw the parcel and then re-freeze what we're not going to use. Search through a cookbook and find a recipe for pan-fried steaks, with sauce. Long story short, pulled together a simple dish of corn, potatoes, and pork steaks cooked like beef. It didn't suck.
 

DNW

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Originally Posted by kwilkinson
Hot or cold?
Hot, which is how I prefer my p&l soup.
Originally Posted by Thomas
From the freezer I pulled a bag filled with some meaty-type parcels, and thought...what is this? It was red, with substantial fat, cut into slabs, some of which had bone in. Mrs. T thought it was pork, but I would have sworn it was a thick-cut new york strip, with the bone in. At this point some of you are no doubt questioning my sanity, but after a weekend of rainy afternoons and non-stop tax code review, well, you're probably right. I thaw the parcel and then re-freeze what we're not going to use. Search through a cookbook and find a recipe for pan-fried steaks, with sauce. Long story short, pulled together a simple dish of corn, potatoes, and pork steaks cooked like beef. It didn't suck.
Thomas, meet Sharpie.
 

Thomas

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Originally Posted by DarkNWorn
(...)

Thomas, meet Sharpie.


That's the weird part: normally I label with cut and date frozen so we can practice good freezer management. I think Mrs. Thomas was responsible for this, and now that I've opened that particular door I now wonder whether it was really pork. Could have been emu or unicorn. But she hates it, teh lamb, so I have to sneak away for my lamb fix.
 

DNW

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Originally Posted by Thomas
That's the weird part: normally I label with cut and date frozen so we can practice good freezer management. I think Mrs. Thomas was responsible for this, and now that I've opened that particular door I now wonder whether it was really pork. Could have been emu or unicorn. But she hates it, teh lamb, so I have to sneak away for my lamb fix.
My gf used to not eat lamb. She doesn't like eating cute animals. One day I grilled a leg of lamb to perfection. My gf couldn't stop eating it. But since she still has the hang up with eating cute animals, we now call it "Greek beef" because lamb is so ubiquitous in Greek cuisine. She doesn't have a problem with eating lamb anymore.
smile.gif
Now, I just need to come up with another name for veal.
 

Piobaire

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I was able to buy a case of crown roasts from Sysco, some time ago. White Marble, $1.50/lbs, just beautiful stuff (it pays to spend millions with a food company
smile.gif
). So broke down a whole rack into beautiful, thick cut pork chops, and did the vacuum seal/freeze with most, saved two for dinner.

Dipped in butter, coated in parmesan cheese, panko, spices, and oven baked to perfection. Had with grilled asparagus and pan fried cabbage. Paired with 2007 Novy Family Four Mile Creek red blend.
 

kwilkinson

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Originally Posted by DarkNWorn
Hot, which is how I prefer my p&l soup.
Same here, actually. But as Matt will tell you, I am a plebe. Glad to know I'm at least in good company.
 

Piobaire

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Originally Posted by kwilkinson
Same here, actually. But as Matt will tell you, I am a plebe. Glad to know I'm at least in good company.

You didn't order coffee, did you?
 

DNW

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Originally Posted by kwilkinson
Same here, actually. But as Matt will tell you, I am a plebe. Glad to know I'm at least in good company.

Nothing against cold p&l soup, but I'm not a fan of cold soups in general. And with p&l soup in particular, I find that it gets a little too thick for my liking when it's cold.
 

VKK3450

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Originally Posted by Piobaire
I was able to buy a case of crown roasts from Sysco, some time ago. White Marble, $1.50/lbs, just beautiful stuff (it pays to spend millions with a food company
smile.gif
). So broke down a whole rack into beautiful, thick cut pork chops, and did the vacuum seal/freeze with most, saved two for dinner.

Dipped in butter, coated in parmesan cheese, panko, spices, and oven baked to perfection. Had with grilled asparagus and pan fried cabbage. Paired with 2007 Novy Family Four Mile Creek red blend.


Pio, would you recommend getting a vacuum sealer? Is there a noticable difference when freezing meat?

K
 

Piobaire

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Originally Posted by VKK3450
Pio, would you recommend getting a vacuum sealer? Is there a noticable difference when freezing meat?

K


I recommend them. I use mine for anything from foie:

DSC01144.jpg


to sauces, scallops, etc. It's just the two of us, so when I get a deal on something like these large racks of meat, I can break them down into meal size portions for us.
 

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