I made a serious eats beef chili recipe using leftover prime rib beef cubes instead of the ground beef called for. That was dinner last night along with corn bread and a pickled veg tray
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Pumpkin curry was Sunday night dinner. Had a small pumpkin and vegetables that needed using, so I was delighted to find this pumpkin curry recipe. The recipe adapted well to ingredients that I had in the house.
The leftover curry will be thicker in consistency. Alas we were too hungry to wait, which would have allowed the curry to cook down more.
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We enjoyed another sensational dinner at Jasper Stone in Monroe Township, NJ, including lobster ceviche with Coconut Milk, Ginger, Aji
Dulce & Black Mint; beef carpaccio with Thinly Sliced Beef Tenderloin, Arugula, Artichoke, Caper, Lemon & Olive Oil; Hamachi sashimi Nikkei Style, Yuzu, Gluten Free Soy, Aji Amarillo & Herbs; skirt steak; red wine. raised mushrooms and cipollini onions; Glazed Black Cod, Crispy Rice,
Baby Bok Choy, Ginger & Yuzu. It all went great with an excellent Chateauneuf Du Pape and Zinfandel.
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February COTM voting is happening now. Join us on this thread:
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A breakfast for dinner from a few days ago. Bacon, broccoli, roasted red pepper and cheese omelet wit a pair of sourdough toast.
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Food looks great!! I went through the photos first before reading your commentary…thought those mushrooms were one generous portion of ’ Escargots '!! 
Seems like nowadays, be it up north here in Canada or down south where you are, most food we ordered and enjoyed seemed to have some form of ’ Japanese Fusion ’ components to them?! 
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Leftover porchetta (dare I say I enjoyed it more tonight, reheated?), braised endive, roasted cocktail tomatoes, barley lentil pilaf. The tomatoes were very acidic, great pairing with the lentil pilaf.
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Icelandic lamb soup based on this recipe.. Unfortunately, it was incredibly bland even though I used on the bone lamb neck as the stock base. I blame the local, flavourless lamb. If I try this again, I’ll be using imported meat. The local stuff, though fresh, tastes literally like nothing. After dinner, I threw in a parmesan rind and simmered the soup a bit longer. At least it imparted some flavour to the leftovers.
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Grießschnitten, a Swiss semolina, cheese and egg slice,
lamb harira, and tikka masala ( from a bottle) chicken
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It’s my sax/clarinet player’s 70th, which he is celebrating with a gig in his hometown (of course he is!). We were hoping to join him for this celebration, but the cold & a bitchy toof for which I will need yet another root canal didn’t put me in the mood for a 2.5 hour roundtrip. Hibernation is where it’s at these days 
I had two beautiful, ginormous rainbow trout filets in the freezer, and my PIC was in the mood for piccata… because nothing lights up a dreary, cold day like the bright tartness of lemon, the bracing salinity of capers, and the grassiness of fresh parsley - all enveloped in the silkiness of butter
Steamed some broc and baby taters to go with, which also got lubed up with that wonderful sauce.
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Did you fry the fish?
Gorton’s did. Meh. The Aldi beer battered are much better.
I usually only deep fry when I camp.
Milk Street’s Turkish lentil soup with the addition of baby spinach. Homemade chili oil and lemons for a kick. Yogurt-based naan on the side.
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Buttery garlic noodles with Dungeness crab. Garlic sauteed in butter, added rpf, crab, lemon juice, squared spaghetti and a bit of the pasta water, parsley. Caesar salad, parm, homemade dressing and croutons. Wine.
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Thanks! Everything was delicious.
Yes, I’ve noticed quite a few Asian fusion restaurants and dishes the last few years. We have a French Korean fusion restaurant, a Japanese Italian fusion restaurant, plus several restaurants feature one or two dishes with Asian influences. I am all for it 
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Chilly day here in Tokushima with a low of -1℃/30.2°F and a high of 4℃/39.2°F (and a typically windy day meaning wind chill factors much lower!) So I made a soup with grilled tofu, daikon, carrots, sweet potatoes and kabocha squash in a chicken & vegetable consommé with a bit of miso added (other seasonings were added in minute amounts as well).
My friend whom I staying with added udon to hers, but as I had udon for lunch, I had no starch of any type in the soup. It’s generally rare for me to eat lunch, but as I had walked 10.15 km/6.3 mi in that cold weather, I needed it to warm my body up!
The udon at lunch and this for dinner made me feel quite warm…mission accomplished!
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Dinner was a family endeavor. I made the Woks of Life recipe for Spicy Beef Noodle Soup. I had some oxtail in the freezer so I used that instead of the beef chunks the recipe called for. I recently replaced by Sichuan peppercorns - what a difference they made compared to the old ground ones they replaced. Mr Bean and The Sprout made pork-filled pot stickers. She filled and folded, he fried.
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