Dinner time

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you cook a lot of pasta. My wife isn’t a big fan of starches so pasta isn’t made a lot here.

do you scramble the egg? I’m honestly fascinated by this.
In a bowl you mix the two eggs, finely grated Parmesan cheese and salt and freshly ground black pepper. You whisk the hell out of it until it is thoroughly mixed. Meanwhile, while the pasta is cooking, you sauté the diced pancetta in butter and olive oil with a couple of crushed cloves of garlic. Once the pancetta starts to brown, you add the wine and let the mixture reduce to a few tablespoons. As soon as the pasta is cooked and drained, you immediately add it to the egg/cheese mixture and thoroughly toss it. This will cook the eggs and melt the cheese. You add the hot pancetta in liquid, minus the garlic, and some flat leaf parsley and mix it some more and serve. I have made this dozens of times and never encountered any uncooked egg in the dish. My kids love it so much, they’ve both learned to make it.
And yes, we do eat a lot of pasta. We pretty much have a starch at every meal. Pasta, rice, couscous, potatoes, etc. Pasta is the family favorite however.
 

NVGator

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In a bowl you mix the two eggs, finely grated Parmesan cheese and salt and freshly ground black pepper. You whisk the hell out of it until it is thoroughly mixed. Meanwhile, while the pasta is cooking, you sauté the diced pancetta in butter and olive oil with a couple of crushed cloves of garlic. Once the pancetta starts to brown, you add the wine and let the mixture reduce to a few tablespoons. As soon as the pasta is cooked and drained, you immediately add it to the egg/cheese mixture and thoroughly toss it. This will cook the eggs and melt the cheese. You add the hot pancetta in liquid, minus the garlic, and some flat leaf parsley and mix it some more and serve. I have made this dozens of times and never encountered any uncooked egg in the dish. My kids love it so much, they’ve both learned to make it.
And yes, we do eat a lot of pasta. We pretty much have a starch at every meal. Pasta, rice, couscous, potatoes, etc. Pasta is the family favorite however.

Im gonna give it a go at some point. My boys LOVE pasta. That’s all they eat. Wife, just wants a meat and vegetable. I just cook, I don’t get a vote.
 

Gator By Marriage

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Im gonna give it a go at some point. My boys LOVE pasta. That’s all they eat. Wife, just wants a meat and vegetable. I just cook, I don’t get a vote.
Let me know if you want me to PM you the recipe. There’s prolly a bunch of versions on line as well.
 

Gatorphan

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Blackened Maple Bacon wrapped AR15 Shrimp with a Tropical Fruit Habanero Salsa over Thai Coconut Curry Chili Pistachio Cous Cous paired with 2019 Matanzas Creek Alexander Valley Chardonnay
 

NVGator

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Blackened Maple Bacon wrapped AR15 Shrimp with a Tropical Fruit Habanero Salsa over Thai Coconut Curry Chili Pistachio Cous Cous paired with 2019 Matanzas Creek Alexander Valley Chardonnay
Looks ok.
 

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Fennel and orange roasted Cod, with jasmine rice and buttered peas. Turned out great and the house smelled like fennel. Had a Ferrari-Carano Fume Blanc as the accompanying vino. All good.
 

NVGator

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They do a fine job of cranking out Chardonnay and Sauvignon Blanc at fair prices.
I’m ok on the Fume Blanc. A little too sweet for me but I’ll take it in a pinch. I do like a good Sauv. blanc in the summer. Not a Chard fan too much.
 

Gator By Marriage

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I’m ok on the Fume Blanc. A little too sweet for me but I’ll take it in a pinch. I do like a good Sauv. blanc in the summer. Not a Chard fan too much.
Fume Blanc and Sauvigon Blanc are the same thing. Fume Blanc was a term invented by Robert Mondavi and adopted by a bunch of California wineries. “Fume” is a French word meaning “smoke.” The intent was to show their SB was imitating Loire Valley SBs (which have a taste that has a hint of smoke - Pouilly Fume was the target) as opposed to Bordeaux SBs. If you are ever taste a white from Graves in Bordeaux alongside a white from say Sancerre on the Loire Valley, you’d swear they are different gapes.
 

G8trwood

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Blackened Maple Bacon wrapped AR15 Shrimp with a Tropical Fruit Habanero Salsa over Thai Coconut Curry Chili Pistachio Cous Cous paired with 2019 Matanzas Creek Alexander Valley Chardonnay
Damn that looks good
Killer meal


#nutallergies ;)
 

cover2

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Pork Tacos up this evening…

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Ground pork with onions, garlic, and poblano peppers cooked together with a southwestern spice blend, salt and pepper. Served over romaine lettuce and topped with fresh pico and garlic lime crema on a tortilla. Fairly simple to prepare and everybody likes them. Add a cold beer and you’ve got something!
 

CDGator

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We’ve had apple trees on our property ever since we’ve lived here but they were fairly pathetic. Planted in the wrong location and not enough sun. Last winter another tree fell on one of the them and took it out. A few year years ago a neighbor moved in and brought bees. The apples on our lone tree were actually decent sized but looked ugly this year. Decided to to peel them, cut out the worm holes and cook them down into applesauce. My friend said that I could freeze it too. I feel foolish that I’ve never tried it sooner. Turned out great with enough sugar, vanilla and cinnamon. I’ll go get pick more tomorrow since it turned out so well.

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NVGator

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We’ve had apple trees on our property ever since we’ve lived here but they were fairly pathetic. Planted in the wrong location and not enough sun. Last winter another tree fell on one of the them and took it out. A few year years ago a neighbor moved in and brought bees. The apples on our lone tree were actually decent sized but looked ugly this year. Decided to to peel them, cut out the worm holes and cook them down into applesauce. My friend said that I could freeze it too. I feel foolish that I’ve never tried it sooner. Turned out great with enough sugar, vanilla and cinnamon. I’ll go get pick more tomorrow since it turned out so well.

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Looks good. I love chunky applesauce but this is a dinner thread.
 

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