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# 215495 29-Jun-2017 20:19
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Inspired by the lunchbox thread, I thought we could post our favorite home cooked meals and maybe the recipe or its source (lets not breach copyright).

Who knows, perhaps we can inspire someone.



For me:
Chicken pie
• Strip a cooked chicken. We usually get two and have chicken sandwiches or a roast chicken dinner then use the leftovers.
• Make a white sauce with onion, bay leaves, and maybe sage. You'll need about as much sauce as there is chicken.
• Season it with plenty of pepper and salt. you seem to need more seasoning in a pie.
• Add the chicken, stuffing if its there, even roast vegies if you want to. Mix it a bit and you have a pie filling.
• Find a dish big enough to hold the filling. Line it with pastry, add the filling minus the bay leaves, top with pastry, and squash the edges together. Brush the pastry with egg or milk.
• Into the oven at 180 till, the pastry is cooked.




Location: Dunedin

 


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BDFL - Memuneh
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  # 1809196 29-Jun-2017 20:27
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Hard to give recipes since I don't follow any... but in the last few months I made sticky pork ribs, lamb ragout with pappardelle, a multitude of steaks, pork cutlets, home made burgers, spaghetti carbonara, spagetthi putanesca, spaghetti aglio e olio, fettuccine amatriciana, home made pizza dough, feijoada, grilled cheese sandwich and a long list of other dishes I can't remember now.

 

I really enjoy cooking.





gzt

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  # 1809234 29-Jun-2017 21:36
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and maybe the recipe or its source (lets not breach copyright).

Ingredients, quantity and methods are not subject to copyright. Particular literary expressions can be.

Tldr; use your own words and no copyright violation will occur in relation to a recipe.

 
 
 
 


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  # 1809243 29-Jun-2017 21:56
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One of my favourites is slow-cooked leg of lamb (4 hours or so @ about 140c) basted with plenty of garlic, rosemary.  Rest under foil for at least 30 mins before carving, Make gravy.
Veges - pre-boil, cool, put in bag with rendered duck fat, churn until surface of spuds fluffs up a little, then into oven tray, roast until crisp / slightly crunchy. And peas - and never minted peas.

 

 


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  # 1809248 29-Jun-2017 22:05
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freitasm:

 

Hard to give recipes since I don't follow any... but in the last few months I made sticky pork ribs, lamb ragout with pappardelle, a multitude of steaks, pork cutlets, home made burgers, spaghetti carbonara, spagetthi putanesca, spaghetti aglio e olio, fettuccine amatriciana, home made pizza dough, feijoada, grilled cheese sandwich and a long list of other dishes I can't remember now.

 

I really enjoy cooking.

 

 

This is sounding very much like the diet of a very much foodie and  home cooking fan Italian friend of mine, except perhaps you missed mentioning the desserts. 

 

He keeps asking me how the hell I'm so thin, and why the hell he isn't, and what the hell could be the reason for that.

 

 


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  # 1809249 29-Jun-2017 22:07
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Fred99:

 

 

 

This is sounding very much like the diet of a very much foodie and  home cooking fan Italian friend of mine, except perhaps you missed mentioning the desserts. 

 

He keeps asking me how the hell I'm so thin, and why the hell he isn't, and what the hell could be the reason for that.

 

 

I don't usually do desserts... Or baking.





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  # 1809296 30-Jun-2017 01:08
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When it is not so late and I am more compus mentis, I'll post my mother's Bakewell Tart recipe. Y'all can thank me later. And buy bigger trousers.






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  # 1809304 30-Jun-2017 06:24
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Good morning Facebook...oops sorry....wrong website.





"I have noticed even people who claim everything is predestined, and that we can do nothing to change it, look before they cross the road." -  Stephen Hawking


 
 
 
 


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  # 1809356 30-Jun-2017 08:40
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Eggs with beans. I call them "jesus eggs" because I cook the hell out of them.

 

  • Break three eggs, beat, add a handful of cheese and some salt. Grate another handful of cheese and leave aside.
  • Combine half a can of delmaine beans and jalapeno in adobo sauce, to taste. You get the jalapenos in adobo from countdown or probably most supermarkets, international section. I grow my own and make my own adobo sauce.
  • Lightly scramble eggs until partly cooked.
  • Add beans. Turn up and cook the hell out of them for 2-3 minutes.
  • Turn down to a low/moderate heat, add the extra cheese.
  • Eat on toast or with hash browns. I like garlic aoili and parmesan on top, often with some chipolte sauce

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