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Thread: A new "So, What's For Dinner" thread page 24

  1. #231
    RaeVynn's Avatar
    RaeVynn is offline Senior Member
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    I currently have a (pastured) pork roast in the crockpot with garlic and Penzey's BBQ 3000 all over it...

    it will actually be breakfast, but it is cooking already tonight.

  2. #232
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    I made a stew with calf heart, celery, mushrooms, carrots, onions and tomatoes, with a can of Guinness added. The Guinness might make it less primal, but I'm ok with that, for the flavour

  3. #233
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    Nothing special but good

    well then

  4. #234
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    Quote Originally Posted by Gadsie View Post
    Mmm...brussel sprouts. We are having a bison pot roast. Carrots and potatoes for DH and the kids, but I am reheating some roasted brussel sprouts for myself.
    50yo, 5'3"
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    GW- Goals are no longer weight-related

  5. #235
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    Roast lamb, celeriac mash, braised leeks and savoy cabbage. Can't wait ... five hours to go ...

  6. #236
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    Had 6hr slow smoked spare ribs last night. Sooooo good didn't bother adding any side dishes.

    My teams not on cable today so I'll be munching on some MSG laden wings at B-dubs. Ah, well.

  7. #237
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    Quote Originally Posted by pjgh View Post
    Roast lamb, celeriac mash, braised leeks and savoy cabbage. Can't wait ... five hours to go ...
    Delish!


  8. #238
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    Quote Originally Posted by RaeVynn View Post
    I currently have a (pastured) pork roast in the crockpot with garlic and Penzey's BBQ 3000 all over it...

    it will actually be breakfast, but it is cooking already tonight.
    Penzey's just opened a shop within walking distance of my house. I love that place. I can foresee spending a lot of money there.

  9. #239
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    Quote Originally Posted by Ghshl View Post
    I made a stew with calf heart, celery, mushrooms, carrots, onions and tomatoes, with a can of Guinness added. The Guinness might make it less primal, but I'm ok with that, for the flavour
    This sounds phenomenally good! I often cook with Leffe, finding Guinness just too strong and bitter. It'd work so well with heart. I bet this was fantastic!

  10. #240
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    It really was excellent! It's the first time I cooked with heart. I used to really have an aversion to offal of all kind. That got shaken the first time I tried heart (a friend had made it, and I didn't realize what it was until during the meal). Then I realized it was stupid to think it was gross, since I had been enjoying it. Since then I've wanted to try to make it myself, and finally got by the butcher to stock up. Still have more in the freezer for later I haven't tried cooking with Leffe, but I find that most ales are also really a good choice


    For dinner tonight, I had lambchops fried in butter. Was in a lazy mood, so nothing else

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