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Old 4 Weeks Ago   #5476
Father'sDaughter
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Originally Posted by DonDuck View Post
I love garlic infused extra virgin olive oil on French baguette.. I infuse the oil at medium temp with chopped garlic until the garlic is toasted in the oil. I strain the toasted garlic out and use it as a salad topping.


Do that with whole cloves, then serve the garlic with slices of French Baguette, call it "Garlic Confit," and you've got yourself a fancy-schmancy appetizer for your next soirée.
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Old 4 Weeks Ago   #5477
Worth1
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The French baguette is another thing I have tried to like and cant because I'm not sophisticated enough.
What a horrible excuse for bread.
Ciabatta bread is my choice.

Still eating on that darn meatloaf I made.
Lunch yesterday was meat loaf I left in the truck for the two days it never got above freezing.
Today is the last day.
Last night I took a break from it and had fried fish and crispy french fries.

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Old 4 Weeks Ago   #5478
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well I keep debating on whether it's cheap eaten or not but about to embark on a food included cruise out of fort Lauderdale..mama is definitely loading up on seafood this week! Left snow on the ground in SC.
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Old 4 Weeks Ago   #5479
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I enjoy the baguette because they are easy to slice thin without crumbling and I can eat two or three slices and still be confident I've not eaten many carbs. Sugar and carbs are my enemy so I look for ways to eat them without over eating them. Slightly toasted baguette slices with garlic infused evoo are one of my guilty pleasures. A baguette slice with a thin slice of smoked Gouda is also pretty tasty. A baguette slice with a small slice of tomato from the garden topped with fresh basil and evoo make a nice snack.

Last edited by DonDuck; 4 Weeks Ago at 05:13 PM.
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Old 4 Weeks Ago   #5480
Worth1
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I drive through Taylor Texas on the way home from work as I did today.
The HEB is literally less than one hundred yards off the road.
Stopped and picked up two cans of baking powder one more jar of yeast and two boxes of corn starch I was out of.
Plus a gallon of sangria and a 12 pack of Shiner Bock and a head of red cabbage.
The cheap part is I didn't have to drive past my house across Bastrop and fight evening traffic back home.
Saved money and did my part in not burning more gas than necessary.
Good friendly farm folks in Taylor too.

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Old 4 Weeks Ago   #5481
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Getting up early and practicing casting then working on brakes then eating Lima beans and drinking wine with stale bread makes Worth very sleepy.

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Old 3 Weeks Ago   #5482
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That darn pancetta is going to be the death of me.
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Old 3 Weeks Ago   #5483
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Two shiner bock beers before supper shrimp fettuccine Alfredo and a glass of wine and water after dinner.
What's to complain about.
I think I pulled for or five meals out of that bag of frozen shrimp.

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Old 3 Weeks Ago   #5484
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I bought some of this hot sauce at Kroger. I like it a lot, Mango Scotch Bonnet
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Old 3 Weeks Ago   #5485
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Quote:
Originally Posted by Cole_Robbie View Post
I bought some of this hot sauce at Kroger. I like it a lot, Mango Scotch Bonnet

Sweet like that jam?
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Old 3 Weeks Ago   #5486
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Quote:
Originally Posted by Cole_Robbie View Post
I bought some of this hot sauce at Kroger. I like it a lot, Mango Scotch Bonnet
Wow Robbie, I bet that would be good on vanilla ice cream.
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Old 3 Weeks Ago   #5487
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Never mind cant find the pictuer.
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Last edited by Worth1; 3 Weeks Ago at 09:00 PM.
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Old 3 Weeks Ago   #5488
Gerardo
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Grilled some NY steaks, potatoes wrapped on foil in the embers, onions halved and sealed in foil with olive
oil, butter and a powder containing salt, pepper, garlic, oregano, cumin. Sliced avocado and Agua de Jamaica


(Hibiscus).

Peppers with salt pepper and olive oil only
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Old 3 Weeks Ago   #5489
Worth1
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I cant get over how much I like my home fermented ghost pepper sauce.
Citric acid and lime juice instead of using vinegar makes a world of difference.
It really is that good.

Had some on my left over shrimp fettuccine tonight.

Worth
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Old 3 Weeks Ago   #5490
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Yum on that steak with roasted peppers, my favorite way to eat them. It really brings out the flavor.

Worth, give me the recipe. I have about 50 ghosts that need picking in the GH.
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