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Thread: What's for Dinner?

  1. #21
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    Redrose's Avatar Senior Member
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    I love sautéed garlic, especially baby asparagus with parmesan cheese. That's candy to me.

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    PolWatch (02-02-2015)

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    Quote Originally Posted by momsapplepie View Post
    Tonight, Smoked pork shoulder. Marinated in Pineapple/ Brown sugar, Worcestershire, and a few other nice little flavorings.

    With baked potatoes! YUMMM!


    Attachment 6780
    If you lived closer, I would be right over. LOL

  4. #23
    momsapplepie
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    Quote Originally Posted by Bob View Post
    If you lived closer, I would be right over. LOL
    Bob, You would be welcome at any time. I'll pm you my email. I won't be posting here anymore.

  5. #24
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    Quote Originally Posted by PolWatch View Post
    The redneck (me) tried the pasta & kale. I sautéed garlic, onions, red peppers with the kale. Mixed with penne pasta and topped with parmesan cheese. The entire group of rednecks loved it! I also had baked chicken & garlic bread but the pasta & kale was the real hit. Thanks to everyone who told me about how to fix the kale.
    I bought a bag of collard greens and had them twice now with multi-grain penne. Good.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


    ~Alain de Benoist


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    Quote Originally Posted by Mister D View Post
    I bought a bag of collard greens and had them twice now with multi-grain penne. Good.
    I've never been able to overcome the chewy factor with multi-grain penne. Perhaps it the brands that I have chosen. I don't mind multi-grain spaghetti or linguine, since they seem to get to a normal al dente texture. Is it just me, or is multi-grain penne a little extra al dente even when it's well cooked?
    In quoting my post, you affirm and agree that you have not been goaded, provoked, emotionally manipulated or otherwise coerced into responding.



    "The difference between what we do and what we are capable of doing would suffice to solve most of the world’s problems.”
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    Quote Originally Posted by Dr. Who View Post
    I've never been able to overcome the chewy factor with multi-grain penne. Perhaps it the brands that I have chosen. I don't mind multi-grain spaghetti or linguine, since they seem to get to a normal al dente texture. Is it just me, or is multi-grain penne a little extra al dente even when it's well cooked?
    I love that though. I always undercook my pasta so I'm probably not the best judge. I use barilla.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


    ~Alain de Benoist


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    Quote Originally Posted by Mister D View Post
    I love that though. I always undercook my pasta so I'm probably not the best judge. I use barilla.
    I do like barilla. Not sure if I've tried their multi-grain, since barilla wasn't available at my grocers when I was first trying out the multi-grain products. I will try it and judge for myself. What I dislike is that almost hard paste like texture. It's hard to describe.
    In quoting my post, you affirm and agree that you have not been goaded, provoked, emotionally manipulated or otherwise coerced into responding.



    "The difference between what we do and what we are capable of doing would suffice to solve most of the world’s problems.”
    Mahatma Gandhi

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    Quote Originally Posted by Dr. Who View Post
    I do like barilla. Not sure if I've tried their multi-grain, since barilla wasn't available at my grocers when I was first trying out the multi-grain products. I will try it and judge for myself. What I dislike is that almost hard paste like texture. It's hard to describe.
    It's called "barilla plus". They have whole wheat too but I don't like it. I haven't had all white flour in a long time now.

    I think I know what you mean. I like it al dente but I hate a doughy texture.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


    ~Alain de Benoist


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    In addition to white flour they use lentils, chickpeas, flaxseed, barley, spelt and oats. It has around 75% more protein and fiber.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


    ~Alain de Benoist


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  14. #30
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    Quote Originally Posted by Mister D View Post
    In addition to white flour they use lentils, chickpeas, flaxseed, barley, spelt and oats. It has around 75% more protein and fiber.
    That actually sounds rather tasty.
    In quoting my post, you affirm and agree that you have not been goaded, provoked, emotionally manipulated or otherwise coerced into responding.



    "The difference between what we do and what we are capable of doing would suffice to solve most of the world’s problems.”
    Mahatma Gandhi

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    Mister D (02-02-2015)

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