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9 hours ago, BilletHead said:


    Ran some of those through my mind already.  So many choices. 

Had another thought. Some recipes call for very thin sliced beef. Beef stroganoff and fajitas are examples. Make your slices across the grain. That approach will reduce the chew.

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On 2/18/2021 at 6:11 PM, ness said:

I just got it at the local store. I guess it's a national brand. https://richardscajunfoods.com/products/16oz-mild-andouille-smoked-sausage/

Gave you a gimmie to round out the total ;).

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Chicken thighs with tomatoes, potatoes, chickpeas, and spinach, braised in white wine and chicken broth and seasoned with seven spice.



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15 hours ago, MOPanfisher said:

Not sure what it is called but I would eat a big bowl that.

Thank you, sir. Braise covers a huge amount of ground. Coq au vin, chicken provencal, and pot roast are all braises. The rules are there are no rules. Cook what suits you, other than fish, with whatever you like, and keep the feet wet.

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Today I gave a cooking demonstration for a socially spaced and masked group.

My demo was the cheesy corn chowder I have posted here before. Tonight we will have that for our dinner. The great news? The dinner rolls are rising as I type.

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