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  1. #1
    Troll Killer and best Snooper!
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    Chicken parmigiana...
    a mixed green salad and pasta dressed with white sauce (a little butter, a little olive oil and a lot of grated locatelli).

    What are you making for dinner? :slurp:

  2. #2
    Internet Cowboy
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    We're going out for seafood and drinks! I'll probably have stuffed shrimp.


  3. #3
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    A phone call to Papa John's to go along with the Cavs beating the Pistons tonite Tomorrow tho will make spaghetti. I love spaghetti.

  4. #4
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    Seafood udon from the Japanese take-out down the street ... the weekend treat around here. I'm drooling over an onion tart thingie in a new baking book I got, so that's probably what's on for tomorrow (with luck!).

  5. #5
    ABW Ambassador MoneyBusiness's Avatar
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    Can someone hear the Texas Double Whopper commercial in the background?

    Good Lord..I'm going to have a heart attack...

  6. #6
    Troll Killer and best Snooper!
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    Onion tart? Ooh, two of my fave things...onions and pastry. Can I have a copy of that recipe puleeze?

  7. #7
    Crazy like a fox suzigeek's Avatar
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    Wow this must be food night I was just going to post what I cooked for dinner and saw your post Rhea.

    Country chicken? Pieces of pork skewerd on a stick floured and seasoned. Pan browned, smothered with onions and homemade gravy. Boston lettuce salad.

    Was pretty good...now I'm bloated and to full to work...aaahhh unbutton those jeans....oh yeah I too work in lounge pants...its so great!!
    Suz~~GearGirl~~

  8. #8
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    Here you go!

    Alsatian Onion Tart (from Home Baking (Alford & Duguid))
    3/4 pound all-butter puff pastry
    4 slices bacon, finely chopped
    4 large yellow onions, finely chopped, about four cups
    2 tbsp heavy cream
    1/4 tsp salt
    several grindings of black pepper

    Roll out the pastry on a lightly floured surface - make a square slightly larger than 9 inches across, or an 8x10" rectangle. Place on a small nonstick baking sheet, cover loosely with plastic wrap, and refrigerate.

    Cook the bacon over medium-low heat, ten minutes. Add the onions and cook over medium heat, stirring frequently until well softened and lightly golden, 20 to 30 minutes. Remove from heat and let stand for 4 minutes. Stir in the cream and season to taste. Cool to room temperature.

    Preheat oven to 450F. Preheat a large baking sheet for ten minutes. trim the edges of the pastry to make a clean edge and prick the dough all over with a fork, leaving 1/4 to 1/2-inch unpricked margin. Spoon cooled onion mixture onto the pricked area of the pastry, mounding it in the center and then spreading towards the sides.

    Bake for 4 min, then lower temperature to 425F. Bake for 10 more minutes or until the pastry rim is golden brown (the edges will puff up, framing the filling - you don't need a tart pan!). Let stand five minutes before serving.

    Okay. That's it. I'm definitely making this tomorrow

  9. #9
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    I feel like some greens, cornbread, some ham with some good beans....fried okra....so many things....but thats real work...and It's hard to find someone else who can do it right.

  10. #10
    Troll Killer and best Snooper!
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    dsteitz, you can get all that stuff at Sylvia's Patio in NYC. I like the okra in sweet tomato sauce they serve there.

    Thanks for the recipe, mandalamoon. That one's a keeper!

  11. #11
    CPA Network Rep Jon@Fluxads's Avatar
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    America's healthiest meal...Pizza. mmMMm.
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  12. #12
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    Agree. And to maintain my level of healthiness, i shoot for 2-3 times a week. Order has been placed, 17 minutes to game time.

  13. #13
    Newbie TheHoff's Avatar
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    Locatella! Mmmmm... my favorite cheese in the entire world. Not often you find someone with enough taste to prefer that over Reggiano

    edit: I'm making some pork rib chops with vinegar peppers.. probably some sauteed spinach, garlic, and chickpeas on the side.

  14. #14
    Life is Supposed to be Fun! Rexanne's Avatar
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    Quote Originally Posted by TheHoff
    Locatella! Mmmmm... my favorite cheese in the entire world. Not often you find someone with enough taste to prefer that over Reggiano
    OK this is making me crazy!!!!

    I have no idea what Locatella is and I'm Italian (from Italy Italian!!!) and I COOK "authentic" Italian. Is this an east coast thang? Kripes ... I want some!!!!!!!!
    Peace,

    Rexanne

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  15. #15
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    Do you make good spaghetti?

  16. #16
    Newbie TheHoff's Avatar
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    Grandma on dad's side was from Abruzzi region... Locatelli Romano is the local grating cheese of the area. It is a Pecorino (sheep's milk):

    http://www.mandifoods.com/shop/item....mid=32&catid=4

    It is soooo good... a bit more bold than Reggiano I'd say. Like always though, it is best fresh cut off the wheel and not pre-packed.

  17. #17
    Life is Supposed to be Fun! Rexanne's Avatar
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    Quote Originally Posted by TheHoff
    Grandma on dad's side was from Abruzzi region... Locatelli Romano is the local grating cheese of the area. It is a Pecorino (sheep's milk):

    http://www.mandifoods.com/shop/item....mid=32&catid=4

    It is soooo good... a bit more bold than Reggiano I'd say. Like always though, it is best fresh cut off the wheel and not pre-packed.
    Ahhhhhhhhh OK so it's PECORINO!! Good to know. I much prefer Parmigianno. My maternal Grandmother is from Abruzzi, too, Hoff. She'd try to convince me Pecorino was better for "cooking" because it had more flavor. I never sucumbed to that nonsense. It's cheaper, sure but I spend 30 bucks a pound for imported Parmigianno and cook with it, too. I don't mess around. ;-) Thanks for clarifying what Locatelli is though. Thought I was missing something.
    Peace,

    Rexanne

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  18. #18
    Life is Supposed to be Fun! Rexanne's Avatar
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    Quote Originally Posted by TrustNo1
    Do you make good spaghetti?
    Yes dear
    Peace,

    Rexanne

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  19. #19
    Newbie TheHoff's Avatar
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    When I have good months, I'll keep both in the house :P

    Now what about Rhea, where did you get the taste for Locatelli from?

  20. #20
    ABW Ambassador simcat's Avatar
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    I'm smoking trout tonight. Gonna try making a 'beer can' chicken tomorrow.

  21. #21
    Troll Killer and best Snooper!
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    I had never heard of locatelli until last year. I went to the Italian deli and asked for a pound of romano cheese as usual. The guy behind the counter asked if I'd ever tried locatelli. I tasted it and the rest is history. I'm not crazy about parm, it always seemed kind of wimpy to me. I love romano but locatelli is even better. Gorgonzola however goes too far, IMHO.

    As for my ethnicity, take your pick:

    A. I'm not Italian I just look like one.
    B. I'm not Italian I just cook like one.
    C. I'm Italian through marriage.
    D. All of the above.

  22. #22
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    I'm not Italian but it is my favorite food and I eat a lot of it, so I'm an honorary Italian

  23. #23
    ABW Ambassador MoneyBusiness's Avatar
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    half Italian here. My Grandfather used to cook the greatest spaghetti. All the ingredients were natural, plus he'd put (which I had never heard of since), an entire whole pork tenderloin (I think that's what it was) inside the sauce. So, you get a double whammy with great spaghetti, and with a great tastin' tenderloin.

    Wish I knew his secret!

  24. #24
    Life is Supposed to be Fun! Rexanne's Avatar
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    Quote Originally Posted by TrustNo1
    I'm not Italian but it is my favorite food and I eat a lot of it, so I'm an honorary Italian
    OK, we'll accept that.
    Peace,

    Rexanne

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  25. #25
    Troll Killer and best Snooper!
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    I once made a timpano. (Did everyone see the movie "Big Night"?) I made it without benefit of a recipe, based on the scenes where the dish was prepared in the movie. It came out pretty good, if I do say so myself. Of course this was back in the days when I was still allergic to milk so I had to use tofu instead of cheese.

    Surprisingly the timpano was no big deal, taste-wise. You can get a considerable bang for your buck with less agida by making "everything but the kitchen sink" lasagna.

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