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What's For Dinner?

Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.

  1. PureEuroM3

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    Wow that is filled what exactly did you manage to cram in?
     
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  3. PureEuroM3

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  4. tomc

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  5. PureEuroM3

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    Please keep me posted tom. I might try this and blow the socks off the lady! Hell maybe more then socks.
     
  6. tomc

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    LOL. You betcha, Tamas. Thus far, it's been pretty easy. No tough prep, just time. My only mistake thus far, was starting relatively late in the day (~ 2 PM local). So, it'll be past midnight by the time it's been simmering for at least 10 hours. The gent in the video said longer is better. 6 - 10 is a minimum...T
     
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  8. max930

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    I get those bones for my dogs............................

    Did ribs and perogies as a side.
     
  9. max930

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    Trying to get the family into ordering Chinese take out. If not my dad feels like his seafood udon. Its chilly today, might have some myself. Feel like soup.
     
  10. BrettC

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    WOW! Looks great Tom!!!
     
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  11. tomc

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    Does you dad do the cooking of the udon or do you order out for that?
    T
     
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  13. tomc

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    Thanks. I finally pulled it off the stove @ 1 AM or so. Pulled out the bones, strained it, and kept the broth in the fridge.
    I'm not sure though, I was groggy as heck. That is about 5 hours after my usual bed time!

    I think chilling it in fridge overnight worked out, that allowed some more fat to float to top and solidify, so I was able to strain a
    bit more fat out.

    I did this for a lunch experiment. Didn't want to open a whole package of rice noodles, but I had some leftover rice in the freezer from a recent meal. Took the pho broth, and boiled it. Had some thin sliced boiled beef in the freezer, which I took out in the AM. Put the rice, basil leaves, Calabrian chili pepper slices, thin sliced beef in a bowl and then poured the boiling broth over it. Stirred and waited a few minutes for it to cool. I didn't want to open up a new jar of sambal oelek or sriracha, so I put a few squirts of Tabasco. Stirred. Not to brag, it was dang tasty. The aromatics did their job, and so it smelled like stuff I've ordered out. Probably needed a tad more salt. Overall, I'm giving this a thumbs up.

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    T
     
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  14. tomc

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    See above post Tamas. Warn your lady to hold on to her socks! :D
    Easy and tasty. This is the printed version of the recipe.
    https://www.allrecipes.com/recipe/228443/authentic-pho/
    T
     
  15. max930

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    Order out............ My Dad can't cook. My mom doesn't cook for him much lately. She has COPD and its too much of a chore to cook sometimes. So we go out and he brings her back something.
     
  16. max930

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    Well nobody wanted Chinese and my dad bailed. Guess he made a sandwich and soup a few minutes ago...........................

    Think I'll do cheap burger night at Triple O's.
     
  17. NbyNW

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    You’ve set a really high bar here! What an effort - looks great. And 1am? That’s nuts. I’m a zombie by 10. Sucks.
     
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  18. NbyNW

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    See if I get it all... ground beef, onion, couple big cans of tomatoes, mushrooms, peppers, couple cans of beans, few cloves of garlic, cumin, chili powder, red pepper, few jalapeños, black pepper, and a Peroni.
     
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  19. tomc

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    Thanks. It wasn't really much effort, mostly checking on it from time to time while simmering. Really easy recipe and although I saw a bunch of comments about how it wasn't the fully authentic, multi-day ordeal, I think it tasted pretty good.

    I got the wind in my sail to try it at about 2 PM. So, by the time I got the bones and onions roasted it was 3 or so. Add 10 hours and it's 1 AM. I slept in until 7 AM though!

    T
     
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  22. NbyNW

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  23. tomc

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  28. tomc

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    Lol. I hate to think how many pizza rolls I ate in college.

    Nice post, Jason.

    T
     
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