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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Sun Apr 01, 2018 2:35 pm 
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Kiwi Flat
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Location: In the gurgling maw of the Pacific.
snowhottie wrote:
It has spots! Peep pox!

Image


Another Easter rolls around. I bring you homade* marshmallow puff Porg Peeps.

Image

*by StarWars fb site.
**NERD!


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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Sun Apr 01, 2018 9:52 pm 
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Dave's Run
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Shoot. I forgot to go out for the discount Easter candy at the store. I bet its all picked over by now.

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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Mon Apr 02, 2018 10:34 am 
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Hemlock Ridge
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Location: Somewhere between Outpost 14 and Hash House a Go Go...
Okay - so day after Easter and I have one very important menu item to discuss:

Mint Jelly for the Lamb.

I know, it's a very polarizing subject. If you like lamb, you either love or hate the mint jelly. My sissy is one that hates it, and this year I found a recipe that satisfies my love of the lamb/mint profile, but at the same time is more subtle. Most important though, it's not neon green and finally gets the last non-homemade item off of the holiday table. (Other than the crescent rolls because those are not going anywhere....).

Mint Sauce (https://www.epicurious.com/recipes/food ... sauce-1260)

1 cup plus 2 tablespoons chopped fresh mint
1/2 cup canned beef broth
1/3 cup minced shallots
6 tablespoons red wine vinegar
1/4 cup sugar
2 teaspoons cornstarch

Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.

Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.

This was soooo good. Even my sissy liked it. It looks more like a nice rich gravy than anything, my mom actually thought it was for the ham :)

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"...any wind coming from the backside will be good." - pkerr
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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Mon Apr 02, 2018 11:10 am 
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Dave's Run
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Did you do the Country ham? :P

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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Mon Apr 02, 2018 11:15 am 
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Dave's Run
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ride395 wrote:
i gotta 2 prong probe that is a real help - internal meat temp and ambient smoker temp

the bluetooth range is crappy, but it is still nice to not have to go all the way outside to check smoker temp

I did mean to ask back when - do you have tunes coming out of your smoker?

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Come for the weather, stay for the bacon, dont get kicked off the forum


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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Mon Apr 02, 2018 12:00 pm 
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Hemlock Ridge
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Location: Somewhere between Outpost 14 and Hash House a Go Go...
snowhottie wrote:
Did you do the Country ham? :P

No but we talked about it!!!!

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"...any wind coming from the backside will be good." - pkerr
"I'm not a meteorologist, but I play one on tv." - Pigtail Pam


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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Tue Apr 03, 2018 2:15 pm 
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Hemlock Ridge
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Location: Somewhere between Outpost 14 and Hash House a Go Go...
Oh, also, I had my first cheesecake fail. It was bound to happen. Serves me right for getting a new cheesecake pan and tossing my old one because it had a little rust that I didn't feel like dealing with.

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"...any wind coming from the backside will be good." - pkerr
"I'm not a meteorologist, but I play one on tv." - Pigtail Pam


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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Tue Apr 03, 2018 5:15 pm 
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Dave's Run
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What happens in a cheesecake fail?

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Come for the weather, stay for the bacon, dont get kicked off the forum


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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Tue Apr 03, 2018 6:10 pm 
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Hemlock Ridge
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Location: Somewhere between Outpost 14 and Hash House a Go Go...
snowhottie wrote:
What happens in a cheesecake fail?

This particular fail was that I overcooked it, which leads to a crumbly, kind of mealy, texture. Flavor was good, but I was not happy with the consistency. I've seen cheesecakes that fell in the middle, which would mean they were likely not mixed well enough. Everyone ate it all gone though, so there's that!

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"...any wind coming from the backside will be good." - pkerr
"I'm not a meteorologist, but I play one on tv." - Pigtail Pam


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