philoshop

What's for dinner tonight?

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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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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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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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True. I can barley cook so what do i know

Edited by Paula

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Late lunch -dinner after daughters ballet performance. Souvlaki -eggs- home fries and rye toast 5ed1b78ce259476ba5171202a74d0060.jpgc4519f8540c77ad1352c501f54c44b72.jpg


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Zoe?


Please support the hunting of Mourning Dove In New York State.  For information, visit nydovehunting.weebly.com/

 

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Just now, Lawdwaz said:

Zoe?

Hillview.   Everything else closed on Transit between Lockport and home 

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I knew I saw those somewhere on Transit Rd. :)

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Please support the hunting of Mourning Dove In New York State.  For information, visit nydovehunting.weebly.com/

 

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


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Thanks. Seemed like an odd location and I always wondered what it was like.

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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
 
Sent from my iPhone using Tapatalk
 

Hey Chef....what if I make a butter and flour roux and juts use the liquid from the broth???


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28 minutes ago, crappyice said:


Hey Chef....what if I make a butter and flour roux and juts use the liquid from the broth???


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Yes, it will be like a gravy not a dipping sauce.

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Paula, I've always considered gravy a dipping sauce. And if I have bread, then a pot of tomato sauce is also for dipping.

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"It's fun to win elections." -- Bill Whittle

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18 hours 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

 

Sent from my iPhone using Tapatalk

 

if you want it to be creamy can add sour cream or creme fraiche, or an easy way is to use potato flakes to thicken and of course a flour roux will also work.  Would prob all end up like a stick to your ribs gravy 

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1 hour ago, philoshop said:

Paula, I've always considered gravy a dipping sauce. And if I have bread, then a pot of tomato sauce is also for dipping.

My gravy tends to be thick, so it's good for dipping. 

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if you want it to be creamy can add sour cream or creme fraiche, or an easy way is to use potato flakes to thicken and of course a flour roux will also work.  Would prob all end up like a stick to your ribs gravy 

Interesting call on creme fraiche or sour cream. Trying to a avoid the “gravy” since I don’t know if I can keep it hot enough for it not to clump


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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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Reducing more red wine and adding to the mixture then reduce it all it will help


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Hey Chef....what if I make a butter and flour roux and juts use the liquid from the broth???


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Yes that too


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Smoking so ribs, made a mustard and cider vinegar sauce since I’m still not eating carbs..

Also have a cauliflower and wild leek soup going. Should be pretty good and stay within my diet


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5 hours ago, crappyice said:


Interesting call on creme fraiche or sour cream. Trying to a avoid the “gravy” since I don’t know if I can keep it hot enough for it not to clump


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You could use 1 tsp arrowroot dissolved in 1/2 cup of water to add to the sauce,it is a nice thickening agent. If the sauce is still not thick enough,repeat...

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Last nights grub. Tikka masala ( had some zing ) and strawberry rhubarb muffins b3dd967a6a028a05ce23f2c0b676de31.jpg4d1b46223e441e9ff4c4cf674a832e42.jpg


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4 hours ago, turkeyfeathers said:

Last nights grub. Tikka masala ( had some zing ) and strawberry rhubarb muffins b3dd967a6a028a05ce23f2c0b676de31.jpg4d1b46223e441e9ff4c4cf674a832e42.jpg


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What is Tikka?

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22 minutes ago, Paula said:

What is Tikka?

Great rifle manufacturer lol. 

Spicy Indian dish. Chicken , sauce over rice.  Similar to curry 

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