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Old Yesterday, 09:55 PM   #4441
sour_grapes
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Those fava beans look "to die for." Don't let my wife see them -- she'd be leaving a physicist for a chemist in no time flat!
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Old Today, 09:18 AM   #4442
Kraffty
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[QUOTE=GreginND;656199]Eating from my garden tonight. Yellow beet curry, fresh fava beans, cucumber and radish salad.

Greg, recipe for yellow beet curry please. I've never heard of such a thing but love yellow beets AND love Curry.
Thanks, Mike

 
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Old Today, 10:32 AM   #4443
Boatboy24
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Did some boneless, skinless breasts and thighs last night. Used up some leftover 'butt rub' from my last pork shoulder. Plain old salad on the side.
IMG_5637.jpg  
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Old Today, 12:34 PM   #4444
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[quote=Kraffty;656258]
Quote:
Originally Posted by GreginND View Post
Eating from my garden tonight. Yellow beet curry, fresh fava beans, cucumber and radish salad.

Greg, recipe for yellow beet curry please. I've never heard of such a thing but love yellow beets AND love Curry.
Thanks, Mike

Oh, dear. You know I just cook and don't think about recipes. So, amounts? Who knows. I'll try to estimate it.

4-5 good sized beets cut into cubes
1 large onion chopped
5-6 cloves garlic chopped
1-2 inches of ginger, chopped
3-4 jalapeņos, sliced lengthwise in quarters. You can seed if you want or not.
1 tbsp cumin seed
1 tbsp brown mustard seeds
1 tbsp urid dal (optional)
1/2 cup peanuts
2-3 dried red chilis
1 tbsp tumeric
2 tbsp your favorite curry powder
1/4 cup of lemon juice
~2 cups of veggie broth or other liquid of your choice
1 can coconut milk
2 tbsp creamy peanut butter
cilantro for garnish

Heat a large heavy pot and add a 2 tbsp oil. Add peanuts followed by mustard, cumin and urid. Fry in oil for a minute or two until they start to toast and the mustard seeds have popped. Add dried chilis and fry for a few seconds. Add jalapeņos, garlic, ginger and onions. Fry for a few minutes and then add the beets. Continue stir frying for a few minutes. Add coconut milk, lemon juice and broth to just cover the beets. Stir in peanut butter. Cover and simmer 15-20 minutes until everything is well cooked together. Salt and pepper to taste. Garnish with fresh cilantro.
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Old Today, 04:28 PM   #4445
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I've got some center cut pork loin 'chops' soaking in this:
IMG_5640.jpg  
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Old Today, 04:34 PM   #4446
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Thanks Greg, I'll give it a shot in the next few weeks and report back,
Mike

 
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Old Today, 04:46 PM   #4447
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Two older kids out of the mix for a few days, so it was a free for all for dinner. Had two green peppers hanging out in the fridge that looked like they needed a job, so put them to work. Stuffed peppers, yum!
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Old Today, 07:26 PM   #4448
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Quote:
Originally Posted by geek View Post
I just saw a guy on Youtube using a pan of water for the moist and he also says to maintain the temperature inside the grill.



As far as the esposa goes, yes, that's the key

Apple juice in the pan also works well for pork.
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Old Today, 07:35 PM   #4449
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ImageUploadedByWine Making1501119098.580787.jpg
Wing night last night. Flavors include: Plain, Korean, Apricot Sriracha, Hot Honey Mustard, Hawaiian Spice, and Classic Buffalo.
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Old Today, 08:25 PM   #4450
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Molasses brined chops (and chicken for the little lady), 'confetti' corn (first time using the side burner on the 'new' Genesis), and some angel hair tossed w/ parsley, parm, EVOO and lemon zest.
IMG_5642.jpg   IMG_5643.jpg   IMG_5647.jpg  
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