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Index » Radio Paradise/General » General Discussion » • • •  What's For Dinner ? • • •  Page: Previous  1, 2, 3, ... 447, 448, 449  Next
Post to this Topic
Manbird

Manbird Avatar

Location: Oroville, Ca
Gender: Male


Posted: May 23, 2019 - 5:21pm



 triskele wrote:
Pork loin and salad...
 
pork salad annie, too. 

triskele

triskele Avatar

Location: The Dragons' Roost


Posted: May 23, 2019 - 5:19pm

 buzz wrote:

did you gird your loins?  {#Ask}

 
duly girded
Manbird

Manbird Avatar

Location: Oroville, Ca
Gender: Male


Posted: May 23, 2019 - 5:13pm

Cracks, splits and prudholm hair pops. Thoms, tackle boxes and/or red headed jimmies. Either way, the clock will keep a-ticking down that old rusty track where split rims burst and magnets wheel about wildy. Mm mm mm mm mm! Out of focus, man! Out! Out! 
oldviolin

oldviolin Avatar

Location: esse quam videri
Gender: Male


Posted: May 23, 2019 - 1:13pm

supper...
Red_Dragon

Red_Dragon Avatar



Posted: May 22, 2019 - 7:03pm

 buzz wrote:

did you gird your loins?  {#Ask}

 
My loins are my bidness.
buzz

buzz Avatar

Location: up the boohai


Posted: May 22, 2019 - 6:59pm

 triskele wrote:
Pork loin and salad...

 
did you gird your loins?  {#Ask}
Red_Dragon

Red_Dragon Avatar



Posted: May 22, 2019 - 6:54pm

 triskele wrote:
Pork loin and salad...

 
om.... fucking nom
triskele

triskele Avatar

Location: The Dragons' Roost


Posted: May 22, 2019 - 4:51pm

Pork loin and salad...
Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Mar 23, 2019 - 3:34pm



 BlueHeronDruid wrote:

We're working on a pot of chicken vindaloo!


 

Now that I'm back in business with the new freezer, I can actually cook again, in quantity. Yours sounds yummy too!
 

BlueHeronDruid

BlueHeronDruid Avatar

Location: planting flowers


Posted: Mar 23, 2019 - 2:48pm

 Antigone wrote:


 Antigone wrote:


Going to make this tonight. Yay!

 

 
We're working on a pot of chicken vindaloo!

Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Mar 23, 2019 - 2:23pm



 Antigone wrote:
 BlueHeronDruid wrote:
Chicken tikka masala with cauliflower and peas.

 
Thanks for the thought to add green peas. Yumminess, and I know it's going to be even better tomorrow as leftovers for lunch!


Untitled

 

Going to make this tonight. Yay!
SeriousLee

SeriousLee Avatar

Location: Dans l'milieu d'deux milles livres


Posted: Mar 23, 2019 - 12:40pm

Pizza. Which means red wine.

I love pizza night.
SeriousLee

SeriousLee Avatar

Location: Dans l'milieu d'deux milles livres


Posted: Mar 16, 2019 - 10:28am



 Antigone wrote:
Guinness Beef Stew Ã  la Triskele. With Colcannon.
 
Untitled



 

That looks delicious! Especially with those onions!
Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Mar 16, 2019 - 9:56am

Guinness Beef Stew à la Triskele. With Colcannon.
 
Untitled


Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Jan 19, 2019 - 4:00pm

Untitled

miamizsun

miamizsun Avatar

Location: (3261.3 Miles SE of RP)
Gender: Male


Posted: Jan 11, 2019 - 2:22pm

Costco is selling a $90 tub of mac-and-cheese that weighs 27 pounds and lasts 20 years




College students and survivalists rejoice: Costco is selling a 27-pound tub of mac-and-cheese with a shelf life of two decades for $89.99.

Unfortunately it's not available in stores. ("A 27-pound bucket of macaroni and cheese?" said one employee over the phone. "No.") It's also intermittently out of stock on Costco.com. As of mid-afternoon on Friday, it's sold out.

If it remains that way, you can also find it for $149.99 on Amazon, although stock appears limited there, too.

 

The Chef's Banquet Macaroni & Cheese, listed under Emergency Kits & Supplies, offers 180 servings in separate pouches of elbow pasta and cheddar cheese sauce. That comes out to $2 per serving.

For maximum longevity, Chef's Banquet recommends storing the tub in a "dry, cool environment." A doomsday bunker, for example, or a root cellar. You can put it next to your 7-pound bucket of Nutella and 40-pound bucket of honey.

 

The product's two-decade shelf life may freak you out. That is, after all, longer than many canned foods and grains last, according to the U.S. Department of Agriculture.

But "preservatives used in food are approved by the regulatory agencies," says Joseph G. Sebranek, a distinguished professor at Iowa State University who researches food safety.





triskele

triskele Avatar

Location: The Dragons' Roost


Posted: Dec 10, 2018 - 5:17pm

seems no one has eaten dinner since october.... tonight, making a casserole with cauliflower, tomatoes, onions, smoked sausage, and cheese... I am just making it up, and have NO idea how it will turn out...but...it's what's for dinner!
triskele

triskele Avatar

Location: The Dragons' Roost


Posted: Oct 14, 2018 - 12:38pm

Roasted pork tenderloin with garlic butter, and zoodles!
Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Oct 14, 2018 - 6:35am

 kcar wrote:

Thanks very much, especially for typing out all that! 

I have enough lentils to feed a battalion, so this recipe will serve me well—as will JrzyTmata's advice on picking smaller kale. 

 
Oh, pshaw. I had it typed up and saved in Dropbox, my recipe keeper.
JrzyTmata

JrzyTmata Avatar



Posted: Oct 13, 2018 - 4:18pm



 kcar wrote:

Thanks very much, especially for typing out all that! 

I have enough lentils to feed a battalion, so this recipe will serve me well—as will JrzyTmata's advice on picking smaller kale. 
 

if it does get bitter, blanch it for about 3 mins. drain and rinse with water and add to your recipe
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