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The Trombone ForumPractice BreakFood and Drink(Moderators: RedHotMama, BFW) What's on the menu tonite?
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Thomas Matta

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« Reply #140 on: Jan 09, 2013, 10:49AM »

More ham tonite.

I took advantage of the low prices on spiral cuts this holiday season.
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Thomas Matta
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« Reply #141 on: Jan 09, 2013, 06:12PM »

I've got some beef and barley soup in the slow cooker for tonight. Got the recipe from an "America's Test Kitchen" Slow Cooker magazine. Smells great!


Dang, that was good!The beef was fall-apart tender after 9 hours on low. The missus and kids loved it, too.
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Walter Barrett
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« Reply #142 on: Jan 13, 2013, 07:33PM »

Lasagna!

It is setting up right now.  No ground buffalo today, it is $10 a pound right now. Hot Italian sausage, lean ground beef, ricotta, mozzarella and a little parmesan.

Benn
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Thomas Matta

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« Reply #143 on: Jan 13, 2013, 08:31PM »

Lasagna!

It is setting up right now.  No ground buffalo today, it is $10 a pound right now. Hot Italian sausage, lean ground beef, ricotta, mozzarella and a little parmesan.

Benn

That, my friend, is food porn!
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Thomas Matta
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« Reply #144 on: Jan 14, 2013, 08:54AM »

That, my friend, is food porn!
:D :D :D
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Daniel De Kok
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Thomas Matta

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« Reply #145 on: Jan 14, 2013, 09:22AM »

No food porn for us tonite. More like food documentary. Almost a miniseries.

Leftover hambone, no, not making split pea soup again, but rather just a ham vegetable soup.

Boiled the hambone with some aromatics, added some diced browned pork, a bunch of fresh veggies (peppers, onions, celery, brocolli florets, cauliflower, pea pods, chili peppers, etc).

Can't wait!
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Thomas Matta
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« Reply #146 on: Jan 14, 2013, 10:01AM »

homemade red pepper hummus and pita bread, crackers, etc.
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Daniel De Kok
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« Reply #147 on: Jan 20, 2013, 04:53PM »

Tonight it was Sauerbraten, spätzle, and braised red cabbage with apple, served with a Hudson Valley Cab Franc.
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Steven Cangemi
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« Reply #148 on: Jan 20, 2013, 04:57PM »

I Love Spaetzle!!

Jaegerschnitzel is awesome.

Benn
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« Reply #149 on: Dec 23, 2013, 08:17AM »

Dang!!  Can't believe it's been almost a year since we've visited this thread!!!!


So this morning I had a Jones for biscuits & gravy,  started browning some sausage and started thinking....Dangerous I know!
Remembered I had some gravy left from a couple of ducks Mom & I baked last week,  threw that into the pan along with a bit of extra black pepper & a dash of cayenne.

Poured that over some toasted sourdough and a couple of eggs fried in smoke-infused olive oil.
Dash of Cholula sauce.

Oh yeah!!!!!!!!

STUFFED!!!!



Eric
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« Reply #150 on: Dec 23, 2013, 09:53AM »

Ah, you're an artist, Eric! Good!

I'm going home tonight and removing, from the fridge, something called a "Little Dish", a TV dinner designed for children of one year old which has no salt, sugar, colouring or other evil things. This means it doesn't taste of much, but it IS very small. I think I'll add salt, coarse ground black pepper, a chilli from my plant, and maybe a piece of celery. And it will STILL be too big!  Amazed

https://www.littledish.co.uk/our-food/our-range/
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« Reply #151 on: Dec 23, 2013, 11:53AM »

Last nite:

Brisket in crockpot
Ginger/honey sweet potato mash
Brussels sprouts w/shallots and bacon
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Thomas Matta
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« Reply #152 on: Dec 24, 2013, 03:58AM »

Tomorrow will be the feast.

To not overload the forums, I will not put our homemade menu up here.

Tonight, as we are already working on the dinner for tomorrow, we eat:

Split Pea Soup with smoked sausage, baconblocks and meatballs, together with some buns with peanut butter, haha, plain n simple.
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Sander de Vos
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« Reply #153 on: Dec 24, 2013, 05:02AM »

Real food on Xmas eve? Nah!! buffet and beer with family
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« Reply #154 on: Dec 25, 2013, 08:17AM »

belgian waffles cooked on the new (Christmas gift) Waring waffle maker... Good! Good! Good!
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Daniel De Kok
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« Reply #155 on: Dec 25, 2013, 10:18AM »

Well last night,

As my father calls it "Swedish Table".  Since I don't speak Swedish I can't comment on the spelling, but we had a Swedish ham, rootmoosh (phonetically spelled) a rutebega potato mashup, some type of baked carrot dish, Kale, rolls, meatballs, Brussel sprouts, No Johnsens temptation this time just scalloped potatoes, spiced pears and some rice pudding for desert.  I got some leftovers from the feast. So I will make some yellow split soup sometime soon with the leftover ham.

I am making breakfast for my wife and father in law whenever my father in law gets here! Bacon, sausage, eggs and Pillsbury biscuits.

Benn
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« Reply #156 on: Dec 25, 2013, 10:22AM »

Lots of good stuff!

For Christmas Eve, the wife and I partook of our tradition of driving around and looking at everyone's Christmas lights.  We had in tow some pumpkin white hot chocolate with homemade vanilla marshmallows, and a drizzle of spiced rum caramel.

For breakfast this morning, it was spinach and mushroom baked eggs, with marzipan pancakes and cherry syrup.

Dinner tonight will be beef filet with blackberry coulis (sp?), homemade macaroni and cheese, duck fat roasted brussels sprouts, and chocolate-raspberry creme brulee for dessert!
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« Reply #157 on: Dec 25, 2013, 10:27AM »

Christmas morning: Cottage cheese and sour cream pancakes--kind of like blintzes, but thickandfluffy like pancakes.

For dinner tonight, we're on our own, so we're having rack of lamb with new potatoes, onions and carrots. No father-n-law, who hates lamb, so we get to indulge.

Mincemeat pie for dessert--the stuff-in-a-jar mincemeat, not the real mincemeat, but still very tasty! I once had real mincemeat pie made with bear meat from a bear hunted by my grandfather. Very different, but very delicious!

Merry Christmas to all!
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Kenneth Biggs
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« Reply #158 on: Dec 25, 2013, 10:31AM »

Lobster tails.
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« Reply #159 on: Jan 19, 2014, 07:42AM »

Last night it was a vegetable stew, Moroccan inspired, but using what I had on hand.  Onion, garlic, winter squash, tomato, potato, carrot, bell pepper, Brussels sprouts, chick pea, pear (last of the season), seasoned with cinnamon, turmeric, cayenne, paprika, served on cous cous.  It's a lot of stuff, but it worked well together.  It would have been nice with any Mediterranean white, but I drank an Ommegang brown ale.
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Steven Cangemi
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