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  #401  
Old 21.01.2012, 20:28
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Re: Tonight's dinner?

Fish and chips, everything made from scratch, inclusive the discussion if the chips should be done in the oven or be deep fried. Maybe will add a photo when my OH is finnished with cooking...
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  #402  
Old 21.01.2012, 20:34
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Re: Tonight's dinner?

Home-made cauliflower soup. I ate a gorgeous bowl the other night at a local restaurant and asked the chef how he made it. He advised me to keep it simple, ie, simply onion, cauliflower, stock, seasoning, plenty of bay leaves and a little milk or cream. Mine is bubbling away at the moment and I am hoping that it tastes as good as his.
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Old 21.01.2012, 20:35
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Re: Tonight's dinner?

Last pack of Sainsbury's best sausages from the freezer (especially for our friend Carol, just flown in from NZ and Phuket!) gratin dauphinois + carrot and peas.

Last edited by Odile; 21.01.2012 at 20:50.
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  #404  
Old 21.01.2012, 20:47
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Re: Tonight's dinner?

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Home-made cauliflower soup. I ate a gorgeous bowl the other night at a local restaurant and asked the chef how he made it. He advised me to keep it simple, ie, simply onion, cauliflower, stock, seasoning, plenty of bay leaves and a little milk or cream. Mine is bubbling away at the moment and I am hoping that it tastes as good as his.
Sounds great - do you have any tips on not having the house stink cooking cauliflower - my house is 3 stories and the stink goes right to the top floor.
I love cauliflower cheese but seldom make it because of this
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  #405  
Old 21.01.2012, 20:51
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Re: Tonight's dinner?

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Sounds great - do you have any tips on not having the house stink cooking cauliflower - my house is 3 stories and the stink goes right to the top floor.
I love cauliflower cheese but seldom make it because of this
Oh dear, I am guessing that you don't have an extractor fan? I keep mine on and it does the trick but, failing that, other than leaving all the windows open and freezing I am afraid that I don't know what to suggest
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  #406  
Old 21.01.2012, 20:57
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Re: Tonight's dinner?

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Oh dear, I am guessing that you don't have an extractor fan? I keep mine on and it does the trick but, failing that, other than leaving all the windows open and freezing I am afraid that I don't know what to suggest
I do have a fan but it still seems to get past that!! I know sometimes when you cook certain things if you stick for instance, a bay leaf, it stops the stink of what you are cooking.
Maybe someone might have the answer...
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  #407  
Old 21.01.2012, 21:00
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Re: Tonight's dinner?

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I do have a fan but it still seems to get past that!! I know sometimes when you cook certain things if you stick for instance, a bay leaf, it stops the stink of what you are cooking.
Maybe someone might have the answer...
Well, that is interesting! I had not heard about the addition of bay leaves before in helping to eradicate the smells, but I put in four or five and the pong is really not that bad
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  #408  
Old 22.01.2012, 00:44
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Re: Tonight's dinner?

Chicken liver mousse, steak, courgettes, green beans, home made bread and oatmeal cookies
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  #409  
Old 22.01.2012, 00:56
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Re: Tonight's dinner?

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Sounds great - do you have any tips on not having the house stink cooking cauliflower - my house is 3 stories and the stink goes right to the top floor.
I love cauliflower cheese but seldom make it because of this
If you are making it here in Switzerland, be sure not to use Cauliflower from Italy, if you want to avoid the pong. Told to me, by my now 83 year old swiss Mother in law.

I expect I shall get yelled at one way or another from Stlemens, but I have done the experiment myself, after commenting on the same about the pong to MIL and it was true as far as I was concerned.
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  #410  
Old 22.01.2012, 21:56
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Re: Tonight's dinner?

I continue to slowly perfect my Detroit-style coney sauce for coney dogs. I don't think I'll ever make the leap to beef hearts, though, will stick to the ground beef. gotta admit I miss my Koegel hot dogs
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  #411  
Old 22.01.2012, 22:03
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Re: Tonight's dinner?

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  #412  
Old 22.01.2012, 22:13
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Re: Tonight's dinner?

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I''ve been making and eating Pizzocchreri for 20+ years, they NEVER look like in your photo!

Tom
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  #413  
Old 22.01.2012, 22:26
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Re: Tonight's dinner?

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I''ve been making and eating Pizzocchreri for 20+ years, they NEVER look like in your photo!

Tom
It can easily turn into food for toothless people. I find it tricky to cook it alongside the veggies without it turning into goo. Adding Shropshire Blue cheese together with obscene levels of fried cubes of bacon along with the onion, garlic and sage brings a heart attack inducing taste of delicious yum yum. This bottle of Mendoza Zapata helps.
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  #414  
Old 22.01.2012, 22:41
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Re: Tonight's dinner?

Nachos.
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  #415  
Old 23.01.2012, 11:03
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Re: Tonight's dinner?

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It can easily turn into food for toothless people. I find it tricky to cook it alongside the veggies without it turning into goo. Adding Shropshire Blue cheese together with obscene levels of fried cubes of bacon along with the onion, garlic and sage brings a heart attack inducing taste of delicious yum yum. This bottle of Mendoza Zapata helps.
I do it normally with Swiss chard, stalks an leaves.

Boil a large pot of water, add chopped potatoes, after 5 minutes add chopped stalks, after 5 more add the pizzocheri (if using dried, which is usually the case), boil for another 10 minutes, adding the chopped leaves about 3 minutes before the end.

Drain, add cheeses and butter with garlic and sage.

Tom
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  #416  
Old 23.01.2012, 12:09
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Re: Tonight's dinner?

Bolognese with wild mushrooms (the last from last year/frozen) followed by Absinthe soufflé made with our local speciality.
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  #417  
Old 23.01.2012, 23:22
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Re: Tonight's dinner?

Vermicelli alla Vongole con gamberi, with plenty o' chili:
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  #418  
Old 31.01.2012, 16:04
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Re: Tonight's dinner?

Cheese fondue, with porcini, lots of garlic, and chiles on the side!

Tom
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  #419  
Old 31.01.2012, 17:42
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Re: Tonight's dinner?

And I wonder what Grynch is having for dinner
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  #420  
Old 01.02.2012, 20:08
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Re: Tonight's dinner?

Pizzoccheri tonight.

It was either that, or Mexican, and I have neither the time nor any more masa harina in the cupboard, as daughter is visiting from Valle Maggia, and those were her requests!

Tom
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