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Old 08-01-2012, 06:55 PM   #381
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Goulash sounds yummy. You should try spatzel. It takes 5 minutes to make the dough and you push the dough through a collander into boiling water so takes no special equipment.

There are several great recipes on the Internet.
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Old 08-01-2012, 06:59 PM   #382
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I have done quite a bit of cooking, but have never kneaded any dough or nor done any baking either. I do not know why. Maybe I cannot see myself in an apron, with a rolling pin in hand. Perhaps I can talk my wife into that.
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Old 08-01-2012, 07:04 PM   #383
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Breakfast: coffee with milk, muesli with fresh blueberries
Late lunch: grilled peppercorn steak with herbed soft cheese on top, steamed carrot, baby potatoes and asparagus, and a glass of local Syrah.
Delicious and nutritious!
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Old 08-01-2012, 07:23 PM   #384
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I have done quite a bit of cooking, but have never kneaded any dough or nor done any baking either. I do not know why. Maybe I cannot see myself in an apron, with a rolling pin in hand. Perhaps I can talk my wife into that.
You need to spend some time in New Orleans, where being a baker (or chef) is considered to be the most masculine of activities and if done successfully, also gives one an entree to the highest social and political circles...
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Old 08-01-2012, 07:42 PM   #385
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Is Emeril Lagasse accepting any apprentice?

Wait a minute... What are you doin'? Talkin' me into goin' to work again? No way!

Besides, Emeril would start me out as a dishwasher first!
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Old 08-01-2012, 08:23 PM   #386
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Is Chik-Fil-A still open? Any food left?
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Old 08-01-2012, 08:53 PM   #387
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There is no kneading and no baking. You stir together about 5 ingredients I'm sure you already have in your pantry. Pour very thick dough into a collander and push the dough through the collander holes into boiling salted water. Easy peasy and oh so yummy with wiener schnitzel or goulash.
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Old 08-01-2012, 09:10 PM   #388
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Yes, thanks!

I went on the Web and found a video, and it looked indeed easy. They made the mixture a bit runny so that it was easy to put through the colander, which I need to get.

About mixing, I forgot that last Xmas I bought my wife a fancy KitchenAid 6-qt mixer, in racy red color as she requested. Why was I thinking I had to do anything by hand? I am getting really senile. Thanks again.

Just had the goulash which I made following Wolfgang Puck's recipe, but with a lot more tomato and no sugar. It tasted good, but the meat should be more tender because I did not simmer long enough. The left-over will taste better tomorrow after it gets cooked some more.
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Old 08-01-2012, 10:50 PM   #389
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Had breakfast for dinner. 3 eggs half a bagel and 4 breakfast sausage. Along with 6 shots of tequila.

Well most of that is true.
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Old 08-02-2012, 02:05 PM   #390
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DW and I were driving past a Chik-Fil-A and decided to drop in. The place was really busy and there was a lot of talk going on about the so-called boycott. Granted, it was about lunch time and the crowd in there looked like people with whom I would not want to pick a fight. I think tomorrow is a "kiss in". Do I have that right? I wouldn't want to be part of the kissing crowd and face what I saw today as customers. Just another way to stir the pot. I'm sure the guys I saw today will be back tomorrow.
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Old 08-02-2012, 02:41 PM   #391
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1 cup Fage Greek yogurt with handful of raspberries
2 eggs fried in a spray of Pam
3 oz. turkey burger with dijon mustard
2 chicken and veggie enchiladas with really great hot salsa

I'm doing the low-carb thing; this is a pretty typical day.
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Old 08-02-2012, 03:32 PM   #392
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So far nothing, but water and coffee. I'll eat later.
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Old 08-02-2012, 04:05 PM   #393
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2 eggs bacon, bagel
Salad for lunch with grilled chicken
for dinner
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Old 08-03-2012, 03:52 AM   #394
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I have a pot of goulash simmering for dinner tonight. I roasted, then ground caraway seeds to add to the pot. Earlier, wife got a package of frozen beef from the freezer, and it turned out to be some beef shank. Just perfect for goulash, I said.

Some people said real goulash should not have tomato, but how can that be? Tomato makes everything better. Well, not quite everything, but I surely like goulash with it than without. I will be serving this with noodles. Goulash can be eaten with spätzle, but I have never bothered to learn to make it.

I was sipping some red wine while stirring the pot. Life is so good, it's hard to believe. Oh, I just remember that I forgot to add some balsamic vinegar to the pot. Must do that now, before I forget again. Getting senile, ya know?
Real goulash requires a lot of paprika. Got any?
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Old 08-03-2012, 09:52 AM   #395
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Are you accusing me of making faux goulash, sir? Of course I did use lots of paprika.

I have been following Wolfgang Puck's recipe for years. As noted earlier, I cut out the sugar and use a lot more tomato. Would a real Hungarian spit out my goulash and say "hibás!" I would not know, but I like my goulash this way.
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Old 08-03-2012, 02:49 PM   #396
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Just made a codfish curry. Really good; I ate almost the full pound of cod. Also, I am always looking for a good way to prepare frozen fish and shellfish. Very simple too, onions, garlic, and plenty of mild curry powder from Pennzy's, and 1/3 as much hot curry powder.

Ha
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Old 08-03-2012, 02:56 PM   #397
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Bangers with streamed potato and onions.
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Old 08-16-2012, 03:44 PM   #398
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I just marinated a rack of lamb with olive oil, rosemary, and thyme. Will put it in the oven in a few hours. Wife bought this for me, yet she does not like lamb, so I will have to eat this all by myself. Oh my! Life can be tough, can't it?

PS. So, I just had dinner. The lamb rack was tender and mild in flavor. Still, I could not eat the entire rack and had to save half for tomorrow. When they give you just a few chops in a restaurant, it tastes good because you do not have enough, but the whole rack, man, it's too much.

I guess I am not much of a lamb eater. Could have easily eaten the same amount of beef, but cannot do the same amount of lamb.
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Old 08-16-2012, 09:12 PM   #399
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. Very simple too, onions, garlic, and plenty of mild curry powder from Pennzy's, and 1/3 as much hot curry powder.
+1 for Penzeys. Family owned company and they travel the world for the best spices. FIL introduced me to them after they opened a store in Houston 10+ years ago. They have greatly expanded and also sell everything by mail order.
Penzeys Spices. Over 250 Spices, Herbs and Seasonings.

I went to the Austin store last week to stock up - their herbs and spices in bags are a fraction of the cost of inferior supermarket products. I keep them in a dark pantry and move just enough into glass jars for day-to-day cooking.
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Old 09-03-2012, 06:12 PM   #400
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Yo....ever heard of NY Pizza ?

This succulent baby is made using DeIorio's frozen pizza crust, defrosted and allowed to rise a bit, then rolled out for thin crust.
http://www.deiorios.com/history.html
I made my own cold pack pizza sauce from diluted tomato paste, dried oregano and basil (homegrown), a shake of granulated garlic, and 3 shakes of salt.
The cheeses are Asiago, Parmesan, and Mozzerella. I sprinkled olive oil (not EVO) liberally over the top before cooking at 425F for 15 minutes.

Mr B is very proud of me. I have watched him enough so I can do the pizzer (Boston area pronunciation) now.
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