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Food and Drink Essential to sustain life; near the top of the hierarchy of needs

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Old 10-15-2015, 06:45 PM   #1606
classicman
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1) That steak was THE BOMB!

2) I tried a new recipe inspired from a book which SS2014 got me.
Basically - I put the butter Olive oil salt & pepper into a medium saute pan.
Set the heat on 6 and waited for pan to reach the right temp, then added chopped garlic and let it all swirl around the pan and let the garlic release its flavor. Another 30-45 second of rotation so the spices could all blend thoroughly and harmoniously. Then I added the UNWASHED fresh from the field mushrooms. Swirled them around to spread the goodness evenly then popped a lid on that bad boy for 4 minutes. Remixed them in the pan and popped the lid on for another 4 minutes and served IMMEDIATELY!
I got a little luck with the perfect timing with the steak as I did that for 12 minutes 4/flip baste 4/flip baste 4 baste & serve as it was kinda thick. I started the mushrooms after the first flip of the steak. Even the beer tasted better. Definitely one of the best meals I've cooked.
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Old 10-15-2015, 09:36 PM   #1607
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Glad to hear it was such a success!!
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Old 10-16-2015, 10:51 AM   #1608
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Quote:
Originally Posted by xoxoxoBruce View Post
About the end of the maters isn't it, or a longer season down there?
Popdigr is still getting maters.
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Old 10-16-2015, 10:54 AM   #1609
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Quote:
Originally Posted by classicman View Post
1) That steak was THE BOMB!

2) I tried a new recipe inspired from a book which SS2014 got me.
Basically - I put the butter Olive oil salt & pepper into a medium saute pan.
Set the heat on 6 and waited for pan to reach the right temp, then added chopped garlic and let it all swirl around the pan and let the garlic release its flavor. Another 30-45 second of rotation so the spices could all blend thoroughly and harmoniously. Then I added the UNWASHED fresh from the field mushrooms. Swirled them around to spread the goodness evenly then popped a lid on that bad boy for 4 minutes. Remixed them in the pan and popped the lid on for another 4 minutes and served IMMEDIATELY!
I got a little luck with the perfect timing with the steak as I did that for 12 minutes 4/flip baste 4/flip baste 4 baste & serve as it was kinda thick. I started the mushrooms after the first flip of the steak. Even the beer tasted better. Definitely one of the best meals I've cooked.
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Old 10-16-2015, 03:05 PM   #1610
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Baked clams:

Fillet steak, bleu:

And crème brulée:


Sent by thought transference
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Last edited by limey; 10-16-2015 at 03:20 PM. Reason: Edited to add dessert!
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Old 10-16-2015, 07:14 PM   #1611
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Sweet elegance! Wonderful!
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Old 10-16-2015, 10:04 PM   #1612
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Damn, Limey, you'll need some lonnnnng walks after that.
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Old 10-20-2015, 07:27 PM   #1613
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Chicken, spicy cauliflower stir fry, and pearl couscous. This will also be lunch for the rest of the week
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Old 10-21-2015, 05:54 AM   #1614
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Last night I had Cream of Wheat and toast for dinner (It doesnt matter to me what time it is,I have whatever WHENEVER)
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Old 10-21-2015, 04:08 PM   #1615
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Oh my giddy aunt - that creme brulee. Creme brulee is one of my favourite desserts and that looks awesome.

Today, I figured I'd stop being a lazy cow and make actual spaghetti bolognese* instead of opening a tin of Tesco's Everyday Value 20p per tin spaghetti bolognese.

I was still a bit lazy - I used a jar of bolognese sauce - but fuck it, I chopped an onion and browned the mince, so that has to count for something.

It was very tasty. I went for a heavy pasta to sauce ratio, so there's still two-thirds of a pan of sauce left for tomorrow and the day after.




* or, what passes for it in my neck of the woods - I daresay it would make an Italian weep.
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Last edited by DanaC; 10-21-2015 at 04:13 PM.
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Old 10-21-2015, 04:53 PM   #1616
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OK, so you all know that I forage and harvest wild mushrooms. I RIGIDLY stick to a few varieties of which I am 100% certain.
Well, last weekend my brother told me about a spot he knew of a decades ago before he moved away.
So, on Sunday I went there only to find a shitload of them! Of course I went and picked a few (dozen) of the Chicken Fat Suillius.
I have never seen nor would I have picked them were I to see them alone, but I did.
Last night, my father and fried them up in an egg batter and Kentucky Colonel fry mix. OMFG ... They were absolutely awesome!
Of course I have no pics of the meal (wine was involved), but here they are with the rest of the haul from the weekend.
The bags on the left are the (Grifola frondosa) AKA Maitake, Hen of the Woods, Rams Head, Sheep's Head, Cloud Mushroom, Dancing Mushroom.
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Old 10-21-2015, 05:33 PM   #1617
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My brother and his friends regularly pick mushrooms in the valley - but not that kind of mushroom...
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Old 10-21-2015, 05:50 PM   #1618
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I especially like that kind of mushroom Dana.
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Old 10-21-2015, 08:03 PM   #1619
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Tonight I had Pizza (Thick -- Pepperoni)
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Old 10-26-2015, 08:56 AM   #1620
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I'm making French Onion Skillet Chicken. I think I am doubling the chicken (if I can fit it in the skillet). If not, I am baking some chicken, too. Extra protein is always good, right?
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