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sour_grapes

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I happened to have everything I needed for this recipe from Marcella Hazen (see last picture for recipe). So we enjoyed shrimp in a cream/white wine sauce with garlic, EVOO, and tomato paste; green beans with tarragon; and leftover mustard greens with onions and garlic.

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Rocky

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I use only this type:

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It is not the "organic" label but it is produced in Italy using only Italian grown olives, which are my preference. I pay particular attention to the country of origin of the olives and I avoid any oil that lists countries like Tunisia, Portugal, Spain, Greece, etc. It costs a little more than the "organic" bottle but for me it is worth it.
 

Boatboy24

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Follow up on my 24hr sous vide eye of round. It was really good - the non steak lovers said it was great. For me, a little dry - could've used some more moisture. But it was incredibly tender and tasty. Served with a Caesar salad and the rice recipe I'll link to below. I didn't follow the recipe exactly - avoided the 'condensed' soup mixes. Instead, I put 32oz of beef stock on the stove and reduced it to 20oz. Separately, I made some caramelized onions. Put those in the pan with the rice and butter and to make up for not using the condensed junk, added some salt and pepper. I think I'll work on the time/temp with this recipe to get a more moist end product, but can't complain with today's results.

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bstnh1

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sour_grapes

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The one from Costco is on the list, and that's all I'm going to say..lol
Good deal!

I was at least happy to see my Partanna get an honorable mention.

Unfortunately, I don't think I have ever even seen most of those choices! Maybe 3 of them?
 

Kraffty

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Bread Thread or What's for Dinner? I cooked a 9lb. pork butt all day, cut a chunk off, shredded and mixed with a little green chili sauce for making indian fry bread tacos. Forgot to take pics once I piled up the Frybread with beans, pork, lettuce, tomatoes, cheese, olives, salsa and sour cream BUT, I did get a pic of the fry bread before and after frying. Used the Bluebird flour recipe, really simple and quick. Made up the dough a few hours ahead of time then fried just before serving.

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geek

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My wife’s friend gave her a small 2.65lb package with chuck denver steak. How do you cook this, is this just chuck that tastes like brisket?

It is solid frozen.
 

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