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Old October 12, 2018   #7771
Nan_PA_6b
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Thanks for the clarification, Rajun. I was wondering.



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Old October 12, 2018   #7772
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I did a plain search, "white spots in tomato sauce" and got some interesting results. https://www.google.com/search?source...30.Dfm-9yuZgCw

There are sites about mold, but I didn't know this - "White spots, about the size of a pinhead, beneath the skin of tomatoes are caused by insects sucking juice out of the tomato in that area." I have never really paid attention to see if there were white spots.

You did what I would have Rajun. That toilet seat lottery is a no win situation..
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Old October 12, 2018   #7773
Rajun Gardener
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I had an idea and fed the dog pizza.

I'll call it Beef Taco Macaroni and Cheese!!

Onions

Kraft Mac-n-Cheese noodles.

The beef, tomatoes and taco seasoning.


Kraft craft made chemical cheese powder stuff.

more cheese

Noodles with a little pasta water

In the pool

More cheese and Habaneros

Baked at 400

Salsa, sour cream and cilantro


SOS goodness!!!
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Old October 13, 2018   #7774
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OK, you've got me this time, Rajun! That looks fantastic!


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Old October 13, 2018   #7775
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Genius!


Quote:
Originally Posted by Rajun Gardener View Post
I had an idea and fed the dog pizza.

I'll call it Beef Taco Macaroni and Cheese!!

Onions

Kraft Mac-n-Cheese noodles.

The beef, tomatoes and taco seasoning.


Kraft craft made chemical cheese powder stuff.

more cheese

Noodles with a little pasta water

In the pool

More cheese and Habaneros

Baked at 400

Salsa, sour cream and cilantro


SOS goodness!!!
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Old October 13, 2018   #7776
Rajun Gardener
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Thanks Nan and Charley!!

It was good but next time I'll add 2 packs of taco seasoning. I think the cheese washed out the flavor some.
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Old October 13, 2018   #7777
DonDuck
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Quote:
Originally Posted by Rajun Gardener View Post
Thanks Nan and Charley!!

It was good but next time I'll add 2 packs of taco seasoning. I think the cheese washed out the flavor some.

Rajun,


It does look good. Sometimes I look in the pantry, the cabinets; and the freezer to see what I have to cook something with. I get a few things out and set them on the counter and start forming an idea before I start cooking. Usually, it turns out pretty good. Sometimes it turns out great and sometimes, I wouldn't feed it to my dog. My problem is when it turns out really good, I don't always remember exactly what I did to make it really good.
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Old October 13, 2018   #7778
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Yes Rajun all your stuff looks good all the time.

Here I am at a feeble attempt at the taming of the shrew.
IMG_20181013_23660.jpg
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Old October 13, 2018   #7779
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Next step stuffed with cornbread stuffing and said sausage in picture.
Casing removed in oven at 200 F.
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Old October 13, 2018   #7780
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Here it is the meat temperature got up to 140F for well over one minute and is falling.
Along with it we have spinach with boiled eggs and my famous devils triangle hot sauce and dressing with apricot preserves.
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Old October 14, 2018   #7781
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Looks good Worth. It should've been tender and juicy!!
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Old October 14, 2018   #7782
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Quote:
Originally Posted by Rajun Gardener View Post
Looks good Worth. It should've been tender and juicy!!
Thank you and it was but I could have pulled it sooner even as the lower safe temp times had already passed long before I pulled it.
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Old October 14, 2018   #7783
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I remembered to get celery salt after months of being out.
I love celery salt.
Also I got two more bottles of kitchen bouquet because I was running low.
Then just now I remembered I have half a head of cabbage I need to cook.
It will go with the jalapeno cheese sausage I have left over.
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Old October 14, 2018   #7784
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Cabbage on the bottom.
Yes I know the rules but I like my cabbage cooked to my liking.
Sausage and beets will come later but they are already cooked.
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Old October 14, 2018   #7785
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I like the pot Worth. With everything cut into large chunks, it has more of a rustic appeal to me. The cabbage on bottom allows it to get some browning on the bottom. I don't normally like cabbage overcooked preferring it to still have a little crunch in the bite, but seasoned well; it becomes part of the dish instead of standing out as cabbage.
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