11-19-2019, 10:25 AM | #4775 |
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11-19-2019, 10:35 AM | #4776 | |
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I agree with Now_Rudi on the grilled steaks as far as ease but you wanted Italian.
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11-19-2019, 10:37 AM | #4777 |
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The best part of making a big pot of sauce and meatballs is having enough to freeze for a day I'm feeling lazy.
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11-19-2019, 10:51 AM | #4778 |
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Le wife is Italian first generation here, when she makes sauce and there is left overs she freezes. She slow cooks the sauce, adds her ingredients and makes me stir it, dont let it stick to bottom or BURN IT.
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11-19-2019, 10:52 AM | #4780 | |||||||||
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I appreciate all of your responses
honestly my plan is to cook, and if i mess that up greatly pull the super cheesy "well i failed but i delivered on the italian promise haha" card
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me and a friend tried making fresh pesto last year, that took a long time to do and I don't have a food processor so that might be hard :I |
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11-19-2019, 10:53 AM | #4781 |
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If you like clams -
Really easy. Get little necks. Saute garlic and crushed red pepper in olive oil until the garlic is soft, do not let it get brown. Throw in the clams, fresh parsley and white wine. Cover. Stir occasionally. Clams are done when they open. Serve in a bowl with plenty of the juice. Pair with fresh garlic bread for dunking. The girls go wild for these when I go down the beach. Great appetizer.
Make sure you soak the clams before you cook for a few minutes in cold water, dump and repeat so they spit out any sand.
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11-19-2019, 11:02 AM | #4782 |
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Did you ever see the meme - Thanksgiving when you marry Megan vs Thanksgiving when you marry Maria... Cracks me up.
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11-19-2019, 11:04 AM | #4783 |
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also for best flavor, go to fish store get fresh clams.
no supermarket frozen bag crap |
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11-19-2019, 11:06 AM | #4784 | ||||
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Is anyone feeling the need for a Best Recipe's of BP OT Thread? I feel that it could do everyone some good!!
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11-19-2019, 11:06 AM | #4785 |
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What are these frozen clams you speak of? NEVER!
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11-19-2019, 11:10 AM | #4786 | |
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We were down in Grand Isle at a friends camp several years ago and went to the docks to meet the shrimp boats coming in. We literally had the best shrimp remoulade, Shrimp étouffée, and seafood gumbo I've ever had because all of the ingredients were hours old. The value of "Freshly caught" cannot be overstated!!
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Sir 7ewis, 7X FIA Formula One World Championship, World Driving Champion. 100 Wins. 101 Pole Positions. 54 Fastest Laps. Actual Rain Master. Leave me to it, Bono. One Race Win in each of his 15 years in F1. Most Laps Led in Formula One. The Centurion. |
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11-19-2019, 11:12 AM | #4787 | |
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but yeah that sounds pretty delicious! |
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11-19-2019, 11:14 AM | #4788 |
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Me Pickle
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11-19-2019, 11:17 AM | #4789 |
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11-19-2019, 11:27 AM | #4790 |
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ohhhhh shame on u.
well there is a story behind, i will make it short. for the holidays christmas and new year the wife and her mom cook 7 fishes or seafood platters, no meat. So its shrimp, mussels, clams, octopus, calamari some other seafood critters lol.. its very very delicious. the key is to get them all fresh, 2 or 3 weeks before the holiday week. |
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11-19-2019, 11:28 AM | #4791 |
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The one I'm thinking of shows a lone burnt turkey with the caption When you marry Megan, and a table full of all kinds of food for When you marry Maria. I have to google and see what you're talking about.
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11-19-2019, 11:31 AM | #4792 | |
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11-19-2019, 11:41 AM | #4793 | |
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11-19-2019, 11:53 AM | #4794 | |
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Potatoes are great - do them sometime if not that dinner. Asparagus - super easy too. I tend to like the thinner asparagus cooked so it isn't mushy (though I like that way too)...just little bone in it still is my preference. I take the end (the bulky fibrous end) and place my other hand about halfway up the stem (but little more towards the end and snap it wherever it decides to snap. Be different for each, but that way, you should be left with the good stuff and not the fibrous crap that tastes awful. So snap them all, throw them in a frying pan of appropriate size for the amount you bought, don't want too big a pan, and slather on a decent amount of butter and cook at medium heat. Also add some kosher salt at this point, get the butter all over all the asparagus, just turn them around till they are good. Once it starts to heat up a little, but pretty early on in the process, I like to then add lemon juice over top as a base for it to cook in. At this point, once the lemon juice gets hot, they steam cook pretty fast, so watch them. They should turn a nice bright green and they are good to go if you want them with a bit of a bone in the middle, or leave them a little longer and they'll get softer. So butter, kosher salt, and lemon juice. |
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11-19-2019, 11:57 AM | #4795 | |
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My wife does this AMAZING beurre blanc with gremolada for scallops that is out of this world. And garlic plays a nice role in that, as does ginger root. |
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