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What's for dinner tonight?


philoshop

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I drive by it all the time for my son's trumpet lessons. Any good?

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What's the Name ?

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Primavera - it’s pretty solid, especially for that area


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Happy Cinco de Mayo everyone!! It's also my brother's birthday. Momma made a big pan of lasagna for the occasion. :rolleyes: But she also had some chips and avocado dip, and these little Mexican festivity items around the kitchen like paper hot peppers and stuff. I ate way too much.

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8 minutes ago, corydd7 said:

Wow how do you make those eggs? Looks great.

Seems like I make them different every time. But these I took a large jar of peppercini and dumped that in a pan and added 2 cups white vinegar, 1 cup water, then peppercorns, Weber's garlic and herb seasoning.  Brought to a boil.

I think my favorite eggs though are Amish mustard eggs and those will be next.  

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4 hours ago, Robhuntandfish said:

Lunch/snack smoked venison sausage pickeled eggs and peppercini

IMG_20190505_130425884.jpg

No matter where I've lived in this country I've always been able to find really good pickled eggs in some out-of-the-way bar. They're an American staple.

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2 hours ago, Robhuntandfish said:

Venison jalapeno sausage, periogies, onions and peppers. 

As seen on here by bionic...except I didn't have sour cream and added peppers and onions. 

 

IMG_20190505_170022318.jpg

You don’t have cow rub either! PM me...

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1 hour ago, crappyice said:

I need to turn this...

 

8c0b19d47ae69ea09b3935f4c5092a56.jpg&key=8c89bdcbcb2dc179087a448bb03fcccb75955f2416b615233b202c779ccc6258

 

...into a dipping sauce for these...

 

54ec4abfcb7ea7dd52a767ab6eb76fb2.jpg&key=561d548da6ab87c88ced5eb455cb6449037e425323d389c63bb3c177363a8220

 

Help me out!

It’s the osso bucco sauce it cooked in and those are osso bucco empanadas

 

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Maybe cook the sauce more till it thickens?

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Maybe cook the sauce more till it thickens?

That will help and if I add corn starch it will help but I am really looking for a more syrup-like consistency. Not sure I can get there with reduction and corn starch without it turning gummy


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