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VD co/ck/ thread. What are you cooking for St. Valentine's day?
toasted rosemary demi-baguette topped with asparagus and melted gruyere
Tossed baby greens with avocado, red onion, heirloom yellow tomato, and lemon chive dressing
Pan fried tempeh marinaded in grapeseed oil, balsamic, garlic, ginger, shoyu, and lemon
Sautéed rainbow chard
Crispy roasted rose potatoes
Truffle assortment - raspberry, salted maple, porter nib caramel, canela picante, mole negro, vanilla bourbon
Red - Domaine Martin Vin de Pays de Vaucluse 2011
Rosé - Château de Ségriès Tavel 2011
Sparkling - Laurent Perrier Maison Fondée Brut
The steak is for me. Tempeh is for vegeterian gf.
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Hey /ck/, newly aspiring don't-want-to-eat-top-ramen-and-sandwiches-all-my-life here.
Yesterday I boiled some rice, cracked a couple eggs into it and cooked it until it was a sticky mess. Then I put some oil in a pan, cut up an andouille sausage, and cooked it until it was brown, then chopped up a couple bell peppers and added those too, then added the rice again.
It was tasty and simple and filling. Is there a name for what I've done? Is there anything I can do or add to improve it? I was kind of just winging it as i went along.
I sure do love bellpeppers, don't you?
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I made dinner earlier today (Breaded shrimp, angel hair pasta, a white sauce) that ended up flopping.
Basically, I've never used pre-breaded shrimp. I've always made my own breading, and to compensate for not knowing what was in the pre-breaded stuff, and because my guests preferred a more watery sauce than I'm used to making, I ended up putting too much rosemary and sage in my white sauce.
Needless to say, it ruined the whole meal.
How do you fix that?