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What's for dinner?

Discussion in 'Exploring everything under the sun!!' started by gmanpaint, November 11, 2010.

^^Searches ExplorerForum.com^^





  1. Joe Dirt

    Joe Dirt Explorer Addict

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    Ha ha! :D
     
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  3. cybergasm

    cybergasm B

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    [​IMG]

    Man Lynchy i hope that T-bone was good for the Price :eek:
     
  4. lynchy wa

    lynchy wa Down Under Beer Explorer Elite Explorer

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    Yeah bloody rude as, its hard to find any red meat cheap these days. Here $15/kg is probably the best price on special for t-bone (unless its on its way out). Even the cuts that were traditionally cheap or free have now become 'retro gourmet', stuff like lamb shanks and oxtail are up ove $10/kg.

    And yes it tasted fantastic, my favorite cut of cow.
     
  5. gmanpaint

    gmanpaint It's Always Something! Staff Member Moderator Elite Explorer

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    Well, if you followed my recipe (i know you added garlic) it looks great! Did you stuff some cheese inside it? Dont forget drain the fat out of the dish and add the Tomato paste/sugar mix on it after 45 mins, and cook for another 15 mins longer.

    :salute:
     
  6. techieman33

    techieman33 Explorer Addict

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    That's $6.80 per lb dave it's really not that bad.
     
  7. toypaseo

    toypaseo Flunked daycare Elite Explorer

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    If so, that's not a bad price. I usually opt for markdown steaks where I work. Usually $4.99 USD per pound for New Yorks, Ribeyes, T-Bones, Bacon Wrapped Filets... [​IMG]
     
  8. Scotty J.

    Scotty J. Packin

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    Actually, I took no liberties with your recipe. Well other than the people at Wal-Mart didn't know what "Fine Parmesan cheese" is and we used dehydrated Parsley. I guess if we don't like it, we'll try fresh Parsley next time :D
     
  9. gmanpaint

    gmanpaint It's Always Something! Staff Member Moderator Elite Explorer

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    Oh. Well it still looks great to me!

    Bon Appetite!
     
  10. Scotty J.

    Scotty J. Packin

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    BTW, what exactly IS "Fine Parmesan cheese"?? I just used the stuff in the plastic shake jar.
     
  11. gmanpaint

    gmanpaint It's Always Something! Staff Member Moderator Elite Explorer

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    Fine=Finely grated.

    As in not a block/whole, like the restaurants use to grate at your table with those fancy little doo hickey deals they keep in their apron pockets.
     
  12. Scotty J.

    Scotty J. Packin

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    I'm gonna have to step up the restaurants that I visit. :biggthump

    Thanks for sharing the recipe, I'll be sure to post after pics. I'm very curious to see how the blocks of cheese work, that has me the most curious of all the ingredients. I'm thinking it's going to be awesome!
     
  13. Scotty J.

    Scotty J. Packin

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    OK, sorry no after pics, it smelled so good that we just tore into it!

    Damn good meatloaf bud! I was concerned about how the cheese would interact, surprisingly, it was the secret ingredient! The wife thinks that the paste is too sweet but that's easily adjusted. The loaf itself held it's firmness, even with the cheese in the middle!

    10 thumbs up on this one!!
     
  14. Joe Dirt

    Joe Dirt Explorer Addict

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    Fine parm is usually over by the cooler where all of the exotic cheeses are at, or in the cooler by the Ricotta and stuff. Usually comes in a small tub. I'm hungry again!!!

    Dammit I love this country... :D
     
  15. Scotty J.

    Scotty J. Packin

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    For some odd reason, I'm not hungry at all LOL.
     
  16. gmanpaint

    gmanpaint It's Always Something! Staff Member Moderator Elite Explorer

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    Glad you liked it Scotty! :)

    Brown sugar amount is as adjustable as air pressure when wheeling. LOL
     
  17. techieman33

    techieman33 Explorer Addict

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    might have to try the meatloaf sometime this week.
     
  18. lynchy wa

    lynchy wa Down Under Beer Explorer Elite Explorer

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    If you buy a block of parmesan cheese and grate it yourself it goes a long, long way and doesn't go off in the fridge. A little bit of cheese yields a big flavour.
     
  19. techieman33

    techieman33 Explorer Addict

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    tried the meatloaf tonight, it was good. I agree that the sauce was way to sweet though, it'll have to be adjusted if I make it again.
     
  20. Joe Dirt

    Joe Dirt Explorer Addict

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    Sounds like someone needs some pics of me and a meatloaf in a tub...

    Do you like bubbles, Scotty? :D



    How in the hell would you know that- seriously... From one big guy to another- when was the last time you used "a little bit of cheese" on anything? :D
     
  21. Scotty J.

    Scotty J. Packin

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    Actually, the sauce was MUCH better on reheat the next day. Maybe the acid from the tomato sauce neutralized it or something. Anyway, reheats were awesome as well!

    Only the ones my wife blows in the tub :D
     

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