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Jo Ann Henderson

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Re: What's for dinner?

by Jo Ann Henderson » Mon Feb 19, 2007 6:08 am

Jo Ann, I'm intrigued by the idea of using oatmeal as a coating for fish. I realize it's not entirely on its own there, but what does it bring to the mix that's better than panko and nuts alone?
The oatmeal adds a distinct flavor and its own type of crunchiness. Pulverize it into a flour and use it to dust the fish before egging, then into the oatmeal/panko, pistachio mix. This is a new recipe that I am trying out. It originally called for macadamia nuts and the oatmeal alone. I decided to use pistachios because I think the macadamia nuts are a little too soft and oily and the uniqueness of the pistachio flavor suits my savory-preferred tongue. I added the panko because I like the way they cook up and wanted that added texture but wanted to keep the uniqueness of the oatmeal taste. Crispy and good.
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon
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Carl Eppig

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Re: What's for dinner?

by Carl Eppig » Mon Feb 19, 2007 12:37 pm

Karen/NoCA wrote:We celebrate our 44th this June.


Congrats to Larry and friend on their 40th.

Karen, you've got us by two months. Our 44th is in August. What do you have laid down to drink in 2013?
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Jenise

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Re: What's for dinner?

by Jenise » Mon Feb 19, 2007 2:11 pm

I'm a fan of the macadamia nut crust, but I'll be the pistachio worked well. Back to the oatmeal, do you leave it whole for the panko part? And which kind of oats are you using? I was picturing Quaker, but it would be a mistake to assume that.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Bob Henrick

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Re: What's for dinner?

by Bob Henrick » Mon Feb 19, 2007 2:52 pm

Jo Ann, I could save you the trouble of wrapping and saving the Vera Cruz style piece. Sounds really yummy! Now, what would I open with that? Hmmmm.
Bob Henrick
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Jeff Yeast

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Re: What's for dinner?

by Jeff Yeast » Mon Feb 19, 2007 4:35 pm

Tonight it is leftover lamb Rogan Josh. Our fist attempt at this was last night using Penzey's Rogan Josh blend. Very tasty. Probably pair it with a South African Chenin Blanc, or beer.
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Bob Henrick

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Re: What's for dinner?

by Bob Henrick » Mon Feb 19, 2007 7:50 pm

Jeff, I am just next door...save me a bite. 8)
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Jeff Yeast

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Re: What's for dinner?

by Jeff Yeast » Tue Feb 20, 2007 8:37 am

Sure Bob, Come on over 8) I'm out in Timbercreek, just across Man O' War from Hamburg!
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TimMc

Re: What's for dinner?

by TimMc » Sat Feb 24, 2007 9:41 pm

Tonight: BBQ'd Tri-Tip that's been marinating in teriyaki sauce since early this morning.

Yum :D
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Lou Kessler

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Re: What's for dinner?

by Lou Kessler » Sat Feb 24, 2007 10:08 pm

I was going to give my 2 cents worth of advice but after reading all the answering posts I have forgotten the original question. There are advantages to senior moments. :?: :roll:
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Paul Winalski

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Re: What's for dinner?

by Paul Winalski » Sun Feb 25, 2007 1:53 am

I made one of my periodic trips into Boston's Chinatown to pick up ingredients I can't get in New Hampshire. In this case, fresh thick rice noodles, Thai eggplant, Thai basil, lemongrass, red bird chiles.

Tonight was a Thai green curry with chicken, Thai eggplant (the small, spherical, green-and-white-mottled variety), green bell pepper, and Thai basil.

Tomorrow will be Thai Mohagany Fire Noodles, probably with Thom Kha Gai soup.

Also in the pipeline is Pad Prik Gai Bai Krapow (with half fresh Thai basil and half dried Bai Krapow).

The remaining fresh bird chiles will likely find their way into a Chinese stir fry or two.

-Paul W.
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Larry Greenly

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Re: What's for dinner?

by Larry Greenly » Sun Feb 25, 2007 10:48 am

Paul, if I lived closer, I would definitely crash your dinner.

Tonight I'm going to prepare Filipino chicken thigh adobo with rice and some asparagus I've got to use up.
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MikeH

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Re: What's for dinner?

by MikeH » Sun Feb 25, 2007 5:04 pm

Tonight will be roast chicken with potatoes, carrots, onions, and parsnips. Now to find the wine for that!
Cheers!
Mike
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Carl Eppig

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Re: What's for dinner?

by Carl Eppig » Sun Feb 25, 2007 5:08 pm

MikeH wrote:Now to find the wine for that!


Saint Veran.
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MikeH

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Re: What's for dinner?

by MikeH » Sun Feb 25, 2007 6:42 pm

Carl Eppig wrote:
MikeH wrote:Now to find the wine for that!


Saint Veran.


Thanks!!! Never had Saint-Veran but have two bottles to try. One Drouhin, one Latour. Any suggestions there?
Cheers!
Mike
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Mike Filigenzi

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Re: What's for dinner?

by Mike Filigenzi » Sun Feb 25, 2007 11:08 pm

We're having an upscale take on tuna noodle casserole tonight. Champalou '05 Vouvray to go along with it.


Mike
"People who love to eat are always the best people"

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MikeH

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Re: What's for dinner?

by MikeH » Mon Feb 26, 2007 3:54 am

Mike Filigenzi (Sacto) wrote:We're having an upscale take on tuna noodle casserole tonight. Champalou '05 Vouvray to go along with it.


Mike


Was the Vouvray "La Cuvee des Fondraux?" How was the '05? I have the '02 and '03, somehow missed the '04.
Cheers!
Mike
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Celia

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Re: What's for dinner?

by Celia » Mon Feb 26, 2007 4:32 am

Dinner tonight was...kangaroo curry. Delicious, but all the big woozies in the house wouldn't eat it, so they had mince and beans on rice instead.. :)
There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. - Albert Einstein

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MikeH

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Re: What's for dinner?

by MikeH » Tue Feb 27, 2007 12:32 am

Carl Eppig wrote:
MikeH wrote:Now to find the wine for that!


Saint Veran.


Drank the Drouhin, very nice match. We'll have to get more. Thanks!!!
Cheers!
Mike
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Mike Filigenzi

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Re: What's for dinner?

by Mike Filigenzi » Tue Feb 27, 2007 12:47 am

MikeH wrote:
Mike Filigenzi (Sacto) wrote:We're having an upscale take on tuna noodle casserole tonight. Champalou '05 Vouvray to go along with it.


Mike


Was the Vouvray "La Cuvee des Fondraux?" How was the '05? I have the '02 and '03, somehow missed the '04.


It was the basic Vouvray. Pretty tasty, a bit off-dry. Good chenin character but a little reticent. Unfortunately, it didn't go all that well with the casserole.


Mike
"People who love to eat are always the best people"

- Julia Child
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Paul Winalski

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Re: What's for dinner?

by Paul Winalski » Tue Feb 27, 2007 1:32 am

Carl Eppig wrote:
MikeH wrote:Now to find the wine for that!


Saint Veran.


YES! YES! YES!!

-Paul W.
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Paul Winalski

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Re: What's for dinner?

by Paul Winalski » Tue Feb 27, 2007 1:43 am

I did the Thai Mahogany Fire Noodles (1 lb fresh thick rice noodles, with 30 Thai red bird chiles and 10 cloves of garlic, 1 1/4 lb shredded chicken breast meat, fish sauce, dark soy sauce, oyster sauce, and white pepper, 10 oz bamboo shoot strips, and 2 cups Thai basil). The usual sinus-clearer while it was cooking. Volcanically hot when done. The basil makes all the difference in turning this dish from a torture to a delight.

This is one to try out on your chile-heads who think they've seen and endured it all. :twisted:

-Paul W.
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Jenise

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Re: What's for dinner?

by Jenise » Tue Feb 27, 2007 5:01 pm

Thirty Thai bird chiles. Holy moly, Paul, that's a scorcher! I don't think I've ever eaten any dish that hot.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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