Author Topic: La Nouvelle Cuisine Thread  (Read 119413 times)

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Offline wihogfan

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Re: La Nouvelle Cuisine Thread
« Reply #1170 on: October 25, 2019, 09:45:45 PM »
Bought some Werther's Caramale Coffee sugar free hard candy today and its pretty great.
Favorite sugar free candy are the Russel Sugar Free Peanut Butter cups. Too damned expensive for me to but very often.
Reeses makes a sugar free version of their standard peanut butter cup that tastes just like their non-sugar fee version to me, but I find them (both sugar free and regular) to be too sweet.


Offline The Lurker

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Re: La Nouvelle Cuisine Thread
« Reply #1171 on: October 27, 2019, 05:59:29 PM »
<a href="https://www.youtube.com/v/OQlfxI8r9jM" target="_blank" class="new_win">https://www.youtube.com/v/OQlfxI8r9jM</a>


Offline The Lurker

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Re: La Nouvelle Cuisine Thread
« Reply #1172 on: October 29, 2019, 01:08:47 PM »
Narf!
<a href="https://www.youtube.com/v/OmbSZa4XvJk" target="_blank" class="new_win">https://www.youtube.com/v/OmbSZa4XvJk</a>


Offline RVR II

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Offline MartyS (Gromit)

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Re: La Nouvelle Cuisine Thread
« Reply #1174 on: December 20, 2019, 08:22:01 PM »
Made my holiday crab cakes this evening.  I ordered the crab meat from thecrabplace.com but picked a different type this time and it didn't come frozen, so has to be used in the next 2 days, so I had to make the crab cakes and then put them in the freezer so I can cook a few at a time over the next 2 weeks.  I did cook 3 of them while making the rest and they were good...  There was a sale on a 3 pack of lump, backfin, and claw meat.  So I made cakes with each individual type of meat and a few with all 3 mixed.

I have never ordered the 3 different types before, and there are differences in the flavor, I think backfin is the one I like the most, but it's close, lump is the general flavor you usually get in store bought stuff, claw meat has the most complex flavor.


Offline MartyS (Gromit)

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Re: La Nouvelle Cuisine Thread
« Reply #1175 on: January 13, 2020, 01:16:18 PM »
Was in the mood for lemon bars this weekend so made some, since I had a package of cream cheese I bought for something else but never used, I made cheesecake lemon bars.  Not much different to make from regular lemon bars but so much better tasting.  Just added some graham crackers to the crust, and you pour a layer of cheesecake filling onto the crust before pouring the lemon filling on, then they swap places as it cooks so you end up with the lemon layer on the bottom and cheesecake on top.


Offline wihogfan

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Re: La Nouvelle Cuisine Thread
« Reply #1176 on: January 20, 2020, 05:54:18 PM »
Made a pseudo homemade ginger BBQ sauce last week that is pretty great ("pseudo" homemade because the base-about half the overall volume- is store bought BBQ sauce). Already forgotten everything I added because I just added stuff until it was good. Has the store bought sauce, lemon juice, fresh ginger root (sauteed with a bit of olive oil and groind up in a blender) roasted garlic, and some other stuff.


Offline MartyS (Gromit)

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Re: La Nouvelle Cuisine Thread
« Reply #1177 on: February 09, 2020, 11:30:37 AM »
It's national pizza day, so get out there and stuffa ya mouths.

But isn't every day pizza day?


Offline Russoguru

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Re: La Nouvelle Cuisine Thread
« Reply #1178 on: February 12, 2020, 11:10:32 AM »
I know a lot of people don't like Dominos but... try getting a medium PAN pizza sometime. Pan pizzas only come in medium, but I swear you take one bite of a medium pan pizza from Dominos with your favorite toppings and you'll swear you've died and gone to heaven.