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"OTCC - Oct 2, 2009"
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Ahtumbreez 10456 desperate attention whore postings
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10-02-09, 05:34 PM (EST)
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"OTCC - Oct 2, 2009"
This is where Breezy will be posting our first recipe soon. *hint hint

Hopefully, she's still not hungover from her birthday.

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  Table of Contents

  Subject     Author     Message Date     ID  
 RE: OTCC - Oct 2, 2009 weltek 10-02-09 1
   RE: OTCC - Oct 2, 2009 Ahtumbreez 10-02-09 2
       Thought you could use this. Breezy 10-02-09 3
           RE: Thought you could use this. Ahtumbreez 10-02-09 5
 RE: OTCC - Oct 2, 2009 Ahtumbreez 10-02-09 4
   RE: OTCC - Oct 2, 2009 frisky 10-02-09 6
       RE: OTCC - Oct 2, 2009 Ahtumbreez 10-02-09 7
       Kingston Ques for Frisque IceCat 10-03-09 12
           RE: Kingston Ques for Frisque PepeLePew13 10-03-09 14
           RE: Kingston Ques for Frisque frisky 10-12-09 91
   RE: OTCC - Oct 2, 2009 Snidget 10-02-09 8
       RE: OTCC - Oct 2, 2009 Ahtumbreez 10-02-09 9
   RE: OTCC - Oct 2, 2009 qwertypie 10-02-09 10
       RE: OTCC - Oct 2, 2009 Snidget 10-02-09 11
           RE: OTCC - Oct 2, 2009 qwertypie 10-04-09 20
   RE: OTCC - Oct 2, 2009 Starshine 10-04-09 19
       RE: OTCC - Oct 2, 2009 Ahtumbreez 10-04-09 21
           RE: OTCC - Oct 2, 2009 Starshine 10-04-09 22
               RE: OTCC - Oct 2, 2009 Snidget 10-04-09 23
   RE: OTCC - Oct 2, 2009 frisky 10-05-09 25
 Can't buy pork here IceCat 10-03-09 13
   RE: Can't buy pork here Ahtumbreez 10-03-09 15
 *Loosen's pants* Snidget 10-03-09 16
 RE: OTCC - Oct 2, 2009 qwertypie 10-03-09 17
   RE: OTCC - Oct 2, 2009 foonermints 10-03-09 18
 RE: OTCC - Oct 2, 2009 Seana 10-04-09 24
   RE: OTCC - Oct 2, 2009 Ahtumbreez 10-05-09 32
       RE: OTCC - Oct 2, 2009 weltek 10-05-09 36
           RE: OTCC - Oct 2, 2009 Ahtumbreez 10-05-09 38
   RE: OTCC - Oct 2, 2009 Maroonclown 10-05-09 33
       RE: OTCC - Oct 2, 2009 Snidget 10-05-09 34
           RE: OTCC - Oct 2, 2009 Starshine 10-05-09 37
               RE: OTCC - Oct 2, 2009 Snidget 10-05-09 39
                   RE: OTCC - Oct 2, 2009 Maroonclown 10-05-09 40
                   RE: OTCC - Oct 2, 2009 jbug 10-05-09 41
                       RE: OTCC - Oct 2, 2009 Silvergirl1 10-05-09 47
               RE: OTCC - Oct 2, 2009 Maroonclown 10-05-09 43
       RE: OTCC - Oct 2, 2009 Seana 10-05-09 44
           RE: OTCC - Oct 2, 2009 Snidget 10-05-09 45
               RE: OTCC - Oct 2, 2009 CTgirl 10-05-09 49
                   RE: OTCC - Oct 2, 2009 Snidget 10-05-09 50
                   RE: OTCC - Oct 2, 2009 Seana 10-05-09 52
 Pics as promised Ahtumbreez 10-05-09 26
   My pic Snidget 10-05-09 27
       RE: My pic Ahtumbreez 10-05-09 30
       Me so hungry foonermints 10-05-09 46
   RE: Pics as promised weltek 10-05-09 28
   RE: Pics as promised thndrkttn 10-05-09 29
       RE: Pics as promised Ahtumbreez 10-05-09 31
   RE: Pics as promised frodis 10-05-09 35
   RE: Pics as promised MKitty 10-05-09 42
       RE: Pics as promised qwertypie 10-05-09 53
   RE: Pics as promised samboohoo 10-05-09 48
 RE: OTCC - Oct 2, 2009 Maroonclown 10-05-09 51
   RE: OTCC - Oct 2, 2009 Ahtumbreez 10-05-09 55
       RE: OTCC - Oct 2, 2009 frisky 10-06-09 56
           RE: OTCC - Oct 2, 2009 Ahtumbreez 10-06-09 58
               RE: OTCC - Oct 2, 2009 frisky 10-06-09 62
                   RE: OTCC - Oct 2, 2009 Snidget 10-06-09 63
                       RE: OTCC - Oct 2, 2009 Ahtumbreez 10-06-09 64
                       RE: OTCC - Oct 2, 2009 frisky 10-06-09 65
                           RE: OTCC - Oct 2, 2009 Snidget 10-06-09 66
       RE: OTCC - Oct 2, 2009 Maroonclown 10-06-09 57
           RE: OTCC - Oct 2, 2009 qwertypie 10-06-09 59
           RE: OTCC - Oct 2, 2009 Ahtumbreez 10-06-09 61
               RE: OTCC - Oct 2, 2009 qwertypie 10-06-09 68
 RE: OTCC - Oct 2, 2009 qwertypie 10-05-09 54
   Nope foonermints 10-06-09 60
       RE: Nope Brownroach 10-06-09 67
           Whut? foonermints 10-07-09 79
 RE: OTCC - Oct 2, 2009 ARnutz 10-06-09 69
   RE: OTCC - Oct 2, 2009 Snidget 10-06-09 70
 RE: OTCC - Oct 2, 2009 Maroonclown 10-06-09 71
   RE: OTCC - Oct 2, 2009 frisky 10-07-09 72
       RE: OTCC - Oct 2, 2009 Maroonclown 10-07-09 73
   RE: OTCC - Oct 2, 2009 weltek 10-07-09 74
       RE: OTCC - Oct 2, 2009 Maroonclown 10-07-09 77
   RE: OTCC - Oct 2, 2009 Ahtumbreez 10-07-09 75
       RE: OTCC - Oct 2, 2009 Maroonclown 10-07-09 76
           RE: OTCC - Oct 2, 2009 Ahtumbreez 10-07-09 78
               RE: OTCC - Oct 2, 2009 Maroonclown 10-07-09 80
                   RE: OTCC - Oct 2, 2009 Ahtumbreez 10-07-09 81
 RE: OTCC - Oct 2, 2009 samboohoo 10-10-09 82
   RE: OTCC - Oct 2, 2009 weltek 10-11-09 84
       RE: OTCC - Oct 2, 2009 Ahtumbreez 10-11-09 87
 Where's the maid? weltek 10-11-09 83
 We made it tonight too! thndrkttn 10-11-09 85
   RE: We made it tonight too! Ahtumbreez 10-11-09 86
       RE: We made it tonight too! weltek 10-13-09 93
 Me too! frodis 10-12-09 88
   RE: Me too! samboohoo 10-12-09 89
   RE: Me too! Ahtumbreez 10-13-09 92
 RE: OTCC - Oct 2, 2009 Puffy 10-12-09 90
 RE: OTCC - Oct 2, 2009 Karchita 10-14-09 94
   RE: OTCC - Oct 2, 2009 weltek 10-14-09 95
   RE: OTCC - Oct 2, 2009 Ahtumbreez 10-15-09 96

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weltek 16933 desperate attention whore postings
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10-02-09, 05:44 PM (EST)
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1. "RE: OTCC - Oct 2, 2009"
Very subtle.


-A Tribetastic Creation

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Ahtumbreez 10456 desperate attention whore postings
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10-02-09, 06:03 PM (EST)
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2. "RE: OTCC - Oct 2, 2009"
I know, right?
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Breezy 18379 desperate attention whore postings
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10-02-09, 06:26 PM (EST)
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3. "Thought you could use this."
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Ahtumbreez 10456 desperate attention whore postings
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10-02-09, 06:39 PM (EST)
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5. "RE: Thought you could use this."
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Ahtumbreez 10456 desperate attention whore postings
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10-02-09, 06:39 PM (EST)
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4. "RE: OTCC - Oct 2, 2009"
LAST EDITED ON 10-02-09 AT 06:55 PM (EST)

Honoring Octoberfest!

Ok, so Breezy and I switched days, only I slept or something and forgot. Anyway - I don't have pics to post but will by Monday.

Jagerschnitzel and spaetzle. Optional/additional side - fried potatoes. This recipe is double the sauce as my family loves the sauce over everything - if you don't just cut in half the quantities of everything from the green onions to the cream.

Jagerschnitzel
4 boneless pork chops
1 egg
flour
bread crumbs
2 TBS oil
1 TBS butter
2 green onions, diced
1 lb mushrooms (mixed varieties), cleaned and sliced (I used a pound of white button, 1/2 lb sliced portabello, and 1/2 pound shitake, remember, I doubled the sauce)
1/4 cup dry white wine
1 cup cream or half and half
1 pinch paprika
1 pinch nutmeg
4 TBS fresh chives, chopped
salt and pepper


Pound each pork chop until thin. Dip first in salted and peppered flour, then egg, then breadcrumbs. Let sit for 15 minutes, or put in freezer for 10 minutes.

Heat oil and butter in frying pan. Brown schnitzel on both sides, about 2-3 minutes per side. Keep warm.

In separate pan fry onions until golden in butter and/or oil. Add salt and sliced mushrooms. Add white wine and cream. Simmer on low. Spice with pepper, paprika, nutmeg and salt. Add fresh chives before serving (optional).

I use any white wine I have on hand and it's usually sweet and olive oil.

You don't have to serve it with spaetzle and can substitute fried potatoes. I make both.

Spaetzle
The spaetzle is just 1 cup flour, 1/4 cup milk, 2 eggs, 1 tsp nutmeg, 1/2 tsp white pepper, 1/2 tsp salt. Mix, mash thru colander into bubbling salted water. When it floats it's done. Let drain on paper towels. When the whole batch is done and drained I saute it in browned butter and nutmeg for a bit.

Good luck to all that's going to tweak to make healthier!

Shopping List

Pork Chops
Breadcrumbs
Flour
Green onions
Chives
Mushrooms
Potatoes - only if doing a side of fried potatoes
Eggs
Milk
Cream
White Wine
Paprika
Nutmeg
White Pepper
Salt and Pepper

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frisky 11684 desperate attention whore postings
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10-02-09, 06:56 PM (EST)
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6. "RE: OTCC - Oct 2, 2009"
LAST EDITED ON 10-02-09 AT 06:56 PM (EST)

This sounds good!

*madly scribbles notes*

Is there any reason why you do the sauce in a separate fry pan instead of working with the leftover bits and pieces in the pork pan?

So Spaetzle is just boiled dough? Hmm...


Perpetual *headbutt* compliments of Rolly.

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Ahtumbreez 10456 desperate attention whore postings
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10-02-09, 07:00 PM (EST)
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7. "RE: OTCC - Oct 2, 2009"
Is there any reason why you do the sauce in a separate fry pan instead of working with the leftover bits and pieces in the pork pan?

Probably because I start my sauce before the meats done so it can simmer a long time. But there's really no reason and may be better.

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IceCat 17406 desperate attention whore postings
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10-03-09, 03:09 AM (EST)
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12. "Kingston Ques for Frisque"

Is the Amadeus Cafe still alive or was it a victim of the recession?

The best meal they make is the Hungarian Pork Roast with spaetzle and dumplings.

You're only supposed to get spaetzle or dumplings but I always get both by ordering the dumplings first and then tilting my head and doing my "I can has spaetzle?" face.

Their spaetzle and gravy is soooooooooooo good.

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PepeLePew13 25307 desperate attention whore postings
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10-03-09, 06:41 AM (EST)
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14. "RE: Kingston Ques for Frisque"
LAST EDITED ON 10-03-09 AT 06:43 AM (EST)

Last time I was in Kingston, the Amadeus Cafe was still alive and well.

ETA: The website seems to indicate it's still going.

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frisky 11684 desperate attention whore postings
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10-12-09, 05:27 PM (EST)
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91. "RE: Kingston Ques for Frisque"
Whoops! Missed this. Sorry Icey.

As far as I know, Amadeus is still up and running. Probably because it's downtown near its core demographic. I've never been, but now I'm intrigued.


Perpetual *headbutt* compliments of Rolly.

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Snidget 44369 desperate attention whore postings
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10-02-09, 07:03 PM (EST)
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8. "RE: OTCC - Oct 2, 2009"
*squints*
*puts on tin foil hat*
Get.Out.Of.My.Head!

I was just reading a recipe for spaetzle thinking I've never made that, I should give it a try.

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Ahtumbreez 10456 desperate attention whore postings
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10-02-09, 07:21 PM (EST)
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9. "RE: OTCC - Oct 2, 2009"
*said in the voice of Pip from Enchanted, "it's guude".
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qwertypie 9776 desperate attention whore postings
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10-02-09, 07:26 PM (EST)
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10. "RE: OTCC - Oct 2, 2009"
LAST EDITED ON 10-02-09 AT 07:27 PM (EST)

OOOOOOH! Can't wait to try this!

And our chives survived last night's frost, so I'm going to snip some now.

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Snidget 44369 desperate attention whore postings
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10-02-09, 07:58 PM (EST)
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11. "RE: OTCC - Oct 2, 2009"
What is this frost thing of which you speak?

we should have one or two by the end of the month, it is nice we finally go the break in the weather pattern so the nights go down into the 50's.

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qwertypie 9776 desperate attention whore postings
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10-04-09, 11:20 AM (EST)
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20. "RE: OTCC - Oct 2, 2009"
PBBBBBTH!
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Starshine 5033 desperate attention whore postings
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10-04-09, 11:08 AM (EST)
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19. "RE: OTCC - Oct 2, 2009"
I'm not sure if I got the Spaetzle quite right, it came out a little thinner than bread dough and was tough to get through the colander, maybe my holes are a little small

Lesson 1 - Do not put your colander on top of the pan of boiling water, the mix will cook and be tough to push through

It was nice though, next time I may try deep frying it!

The schnitzel was lovely, I have never tried nutmeg in it before.

The sauce was gorgeous (I do something similar with no nutmeg and some brandy and call it stroganoff). Glad I cooked enough to chill it and put it over some chicken tomorrow


Thanks Tummy, a very nice meal.

Arrrr Cap'n!


Just another Sleeperbloke

Something or Other

Sigh, now to clean the kitchen, three frying pans and one saucepan!


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Ahtumbreez 10456 desperate attention whore postings
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10-04-09, 01:02 PM (EST)
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21. "RE: OTCC - Oct 2, 2009"
A little thinner than bread dough sounds right. I checked youtube to see if there were any videos of spaetzle making - there are but they either use a spaetzle making device or a potato ricer. But the dough consistency is right.
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Starshine 5033 desperate attention whore postings
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10-04-09, 01:06 PM (EST)
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22. "RE: OTCC - Oct 2, 2009"
I was expecting worms of spaetzle, however they were about a quarter to half an inch long. Nice though

Arrrr Cap'n!


Just another Sleeperbloke

Something or Other


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Snidget 44369 desperate attention whore postings
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10-04-09, 01:13 PM (EST)
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23. "RE: OTCC - Oct 2, 2009"
I used my potato ricer, but they didn't really want to drop off that well so I got kind of little balls I cut off it with a knife.

Still tasty.

The sauce was particularly nice, I did the potatoes for last night with the fine julienne on the mandolin. They ended up a bit over done. I also steamed some cabbage to go with it and that went with the sauce very well.

All and all a great start for the club!


Sigs by AgGhoul

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frisky 11684 desperate attention whore postings
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10-05-09, 00:06 AM (EST)
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25. "RE: OTCC - Oct 2, 2009"
Checking the pantry and making my shopping list and now I'm confoozed.

You say:

>This recipe is double the sauce as my family loves the sauce over everything - if you don't just cut in half the quantities of everything from the green onions to the cream.

But then you say:

1 lb mushrooms (mixed varieties), cleaned and sliced (I used a pound of white button, 1/2 lb sliced portabello, and 1/2 pound shitake, remember, I doubled the sauce)

I thought the amounts were already doubled? For 'shrooms, you gots 1 lb in the recipe, but 2 lbs in the brackets because you doubled it.

*confuzzles*


Perpetual *headbutt* compliments of Rolly.
Desperate Housecats

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IceCat 17406 desperate attention whore postings
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10-03-09, 03:15 AM (EST)
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13. "Can't buy pork here"

Maybe I'll invent Kamelschnitzel.
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Ahtumbreez 10456 desperate attention whore postings
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10-03-09, 10:05 AM (EST)
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15. "RE: Can't buy pork here"
*snort


Veal?

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Snidget 44369 desperate attention whore postings
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10-03-09, 06:31 PM (EST)
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16. "*Loosen's pants*"
Too full to properly report
*happy groan*
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qwertypie 9776 desperate attention whore postings
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10-03-09, 07:33 PM (EST)
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17. "RE: OTCC - Oct 2, 2009"
Looks like I will have to wait until Monday or Tuesday to try this out.
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foonermints 12998 desperate attention whore postings
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10-03-09, 10:57 PM (EST)
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18. "RE: OTCC - Oct 2, 2009"
Please freeze some and send it to me.
I hardly have time to ruin Pot Roasts anymore.
I put some leftover roasted tomato soup, a bell pepper, onions and a can of dark cherries in the last crock pot one.
... Perfect!
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Seana 5044 desperate attention whore postings
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10-04-09, 09:56 PM (EST)
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24. "RE: OTCC - Oct 2, 2009"
Yay! Finally an excuse to use my spaetzle press!

No, seriously, I have one. I used it once to make spaetzle for sauerbraten and never used it again. It was a gift from a German friend who stayed with me for a week when we first bought this house. Oh, this recipe brings back memories...


How cool is agman?

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Ahtumbreez 10456 desperate attention whore postings
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10-05-09, 10:27 AM (EST)
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32. "RE: OTCC - Oct 2, 2009"
I can't believe someone on here has a spaetzle making thingamajig. *grin You go girl!
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weltek 16933 desperate attention whore postings
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10-05-09, 11:36 AM (EST)
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36. "RE: OTCC - Oct 2, 2009"
Ditto! For about five minutes, I considered buying one just to try this recipe. I talked myself down from that ledge, though.


-A Tribetastic Creation

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Ahtumbreez 10456 desperate attention whore postings
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10-05-09, 11:48 AM (EST)
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38. "RE: OTCC - Oct 2, 2009"
I did use my mandolin to slice the potatoes. I was tempted just to use the knife as I was already in slicing mode with the mushrooms. But when I got the mandolin Rob said I would use it once and then it would be tossed somewhere and forgotten. I make sure to use it at least once a month and I ALWAYS make sure to say loudly "I'm using my mandolin." *grin
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Maroonclown 5817 desperate attention whore postings
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10-05-09, 10:28 AM (EST)
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33. "RE: OTCC - Oct 2, 2009"
*shoots Seana the eyeball*

That looks suspiciously like a ricer.


compliments of agman's little shoppe of siggies

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Snidget 44369 desperate attention whore postings
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10-05-09, 10:32 AM (EST)
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34. "RE: OTCC - Oct 2, 2009"
That is why I used my potato ricer. I did see several doo-dads sold as a dual purpose item.


Sigs by AgGhoul

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Starshine 5033 desperate attention whore postings
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10-05-09, 11:45 AM (EST)
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37. "RE: OTCC - Oct 2, 2009"
LAST EDITED ON 10-05-09 AT 11:46 AM (EST)

Was I alone in not knowing what a ricer was? I was looking at new kitchen stuff over the weekend as well (all I go was clingfilm, a potato peeler, and 10 little plastic boxes for the freezer).

Now that you have mentioned it I think my Mother had one, although she never used it. However that could be RMS.

It looks as though a collander (or at least mine) makes the spaetzele shorter!

Ed for pesky tenses

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Snidget 44369 desperate attention whore postings
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10-05-09, 12:21 PM (EST)
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39. "RE: OTCC - Oct 2, 2009"
I spend way too much time in cooking doo-dad stores. My Mom got me this one. I love making mashed potatoes with it. No lumps, but not over gummy from too much whipping.


Haunted by Tribe!

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Maroonclown 5817 desperate attention whore postings
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10-05-09, 12:34 PM (EST)
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40. "RE: OTCC - Oct 2, 2009"
I love my ricer. Although its a pain in the butt to store in a drawer.


compliments of agman's little shoppe of siggies

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jbug 16933 desperate attention whore postings
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10-05-09, 12:35 PM (EST)
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41. "RE: OTCC - Oct 2, 2009"
My family loves lumps in their mashed potatoes. Guess those make them know they are "for real."
So we just use the old fashioned hand masher - yesterday I let dear great nephew (who is 13 & very interested in cooking) do the mashing He wanted to add more and more butter; I think he watches too much Paula Deen
Wouldn't it be wonderful to have a chef in the family?

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10-05-09, 08:07 PM (EST)
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47. "RE: OTCC - Oct 2, 2009"
LAST EDITED ON 10-05-09 AT 08:08 PM (EST)

I used my hand masher on Sunday, because it is easier to use than the ricer.

I actually have 2 ricers - one electric, and one hand ricer (that would double as a spaetzle maker).



Styled by Agman, 2009

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10-05-09, 07:30 PM (EST)
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43. "RE: OTCC - Oct 2, 2009"
*clingfilm*

It's a darn good thing I watch Corrie.


compliments of agman's little shoppe of siggies

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44. "RE: OTCC - Oct 2, 2009"
I have no clue what a ricer is *waves to Starshine*. This is like a giant garlic press, only you put dough in it, which kind of drips out the bottom and into the pot of boiling water. The dough tends to break itself into noodley bits, but you can run a knife over the bottom from time to time. The holes are not all the same size or shape.


Sig by agman, bouncy by IceCat

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45. "RE: OTCC - Oct 2, 2009"
A ricer is basically a giant garlic press you put cooked potatoes in and and smoosh them out into googlies that look a bit like rice but will break up very quickly into smooth mashed potatoes with a stir or two with a bit of milk and butter. I think some people do leave the potatoes like rice for some kinds of dishes but I don't usually do that.

My Ricer's holes are all the same size.

I made more spaetzle for dinner tonight and just added some caramelized onions and mushrooms with a bit of white wine and Parmesan cheese. It was guuuud.


Haunted by Tribe!

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10-05-09, 08:43 PM (EST)
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49. "RE: OTCC - Oct 2, 2009"
Thank you for that explanation Snidget. Put me in the clueless category when it comes to certain kitchen gadgets. I had no idea what a ricer was and couldn't figure out why you'd put the word potato with the word ricer, LOL.

I don't have either so I guess I'll have to use a colander (or can I put that in my things for under $25 that I want?!)

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10-05-09, 08:47 PM (EST)
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50. "RE: OTCC - Oct 2, 2009"
Amazon.com has them from $10-$25 dollars. Looks like you can get one for more than that at Williams and Sonoma.
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52. "RE: OTCC - Oct 2, 2009"
Yes, thanks Snidget!

I was also confused by a ricer for potatoes...


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10-05-09, 09:50 AM (EST)
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26. "Pics as promised"
I hate that something this good is so bad for you. That's why I only fix this once or twice a year, but my tastebuds always thanks me for it.

I realized while taking the pics last night that I would be in trouble on Top Chef as it's all a shade of brown but who the heck cares in real life!

This:

Turns into this:

I was sad when I had finished eating.

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27. "My pic"
There is also steamed cabbage and fried julienne potatoes on the plate all with sauce on them.

My mushrooms seemed really large when just sliced so I cut them a bit smaller to be more bite-sized.



Haunted by Tribe!

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30. "RE: My pic"
LAST EDITED ON 10-05-09 AT 10:19 AM (EST)

I eat this dish like a kid - each forkfull I spear a piece of spaetzle, then a mushroom, then a potato slice and then a piece of the meat. Yum!

I'm not a huge fan of cabbage unless it's fried, but I bet it was good with the sauce.

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46. "Me so hungry"
*waits*
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10-05-09, 10:12 AM (EST)
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28. "RE: Pics as promised"
Mmm, that sauce looks delish! I'm going to try using fat free half and half. It works well for me in other cream recipes.


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29. "RE: Pics as promised"
Tummy, I cannot WAIT to make this. DH is super excited too.
I would have done it over the weekend or tonight but after roughly 16 hours of partying at concerts, I can barely keep my head up let alone make something like this. The spatzel really intrigues me!

Another question. Are we supposed to post pics of how ours turned out, cuz that would be fun and I was told this was all about having fun.

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10-05-09, 10:21 AM (EST)
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31. "RE: Pics as promised"
LAST EDITED ON 10-05-09 AT 10:26 AM (EST)

You're such a teenager! *grin Hope you had a great time and I'm betting you need a foot massage today!

Yes, if you can post pics, post pics! All about the fun.

Hope the DH likes it, this is one of Rob's favorite dishes. He had a Weizenbock beer lastnight and was in heaven.

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35. "RE: Pics as promised"
I'm very excited to try this, too. I used up the pork chops I had in the freezer earlier last week, so I have to wait until I make a trip to the grocery store. Mr. Fro likes pork chops and I'm always trying to figure out new ways to prepare them.

These pictures are making me hungry.



Cake Haiku. Motion by Snidget/Shrunken down by Moonbaby/Ice Cat legal-sized.

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10-05-09, 12:57 PM (EST)
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42. "RE: Pics as promised"
Oooh..can't wait to try it. And yes, of course I have a spaetzel maker...looks like a cheese grater with larger holes!


Tribe manga'd my mug

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10-05-09, 11:05 PM (EST)
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53. "RE: Pics as promised"
TRUST ME -- USE THE SPATZEL MAKER!!!!!

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48. "RE: Pics as promised"

I have to wait until this weekend because DH bought steak and ribs for this past weekend.


Samboobree, brought to life by Arkie


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51. "RE: OTCC - Oct 2, 2009"
We'll be making this tomorrow night.

Quick lighteners will include using condensed skim milk, and subbing the speitzel (sp?) with a pasta salad.

I'll also be using whole wheat flour for dredging.

Yummy - looking forward to trying this.


compliments of agman's little shoppe of siggies

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10-05-09, 11:17 PM (EST)
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55. "RE: OTCC - Oct 2, 2009"
Question - why would pasta salad be lighter than spaetzle? Inquiring minds....
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10-06-09, 05:02 AM (EST)
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56. "RE: OTCC - Oct 2, 2009"
Tummy, did you see my post #24 above? I'm confused about amounts.

Also, what is the finished consistency of spaetzle? Chewy? Doughy? Crispy? Curd-like?

TIA.


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10-06-09, 10:20 AM (EST)
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58. "RE: OTCC - Oct 2, 2009"
Your post was #25 - *flick - you were trying to confuzzle me weren't you? I used about 2 lbs Sunday night.

Consistency of finished spaetzle - Yes to all of the above. Chewy, Doughy, um crispy if you saute it too long. Ok - I've never had a curd in my mouth nor do I plan on having one - let's just say spaetzle doesn't squeak!

Made more spaetzle and sauce lastnight - couldn't let a good jagerschnitzle go to waste! I'm having salad for the next week!

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frisky 11684 desperate attention whore postings
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10-06-09, 10:54 AM (EST)
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62. "RE: OTCC - Oct 2, 2009"
LAST EDITED ON 10-06-09 AT 10:55 AM (EST)

OUCH! *flicques bacque*

Can you see why I have trouble reading the amounts?

Okay, so the recipe is already doubled, and you quadrupled the shrooms. I think I'll just stick with the one pound (or 2.2 kg) of shrooms then.

I'm askeered of the spaetzle, too. I watched some videos online of spaetle-making and I definitly like your colander idea more than the knife-flicky method that they do on some of the videos.

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63. "RE: OTCC - Oct 2, 2009"
*taps shoulder*

One pound equals 0.45 Kilogram

one Kilogram is 2.2 pounds

2.2 Kilos is a lot of shrooms.


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Ahtumbreez 10456 desperate attention whore postings
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10-06-09, 11:11 AM (EST)
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64. "RE: OTCC - Oct 2, 2009"
Especially if they're psychodelic!

- Here's tips on the spaetzle - use an old fashion metal colander. Mix up your spaetzle dough. Set the colander on a papertowel - scoop ALL of the dough into the colander. Over gently boiling salted water - hold the colander with one hand and using a massaging motion knead dough through holes. Pretend you have Unchained Melody playing in the background and your hands are in clay and Patrick Swayze is behind you.

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10-06-09, 12:01 PM (EST)
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65. "RE: OTCC - Oct 2, 2009"
Ha! Oh well, I got the 2.2 right, just mixed up the scale thingie. OMG you Americans are so confusingue!!

Thanks for all the spaetzle tips, Tums. I'm so intrigued. It would really be something if my family actually liked something I cooked.

Will have to wait at least a week to make it though because of our schedules.

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10-06-09, 12:15 PM (EST)
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66. "RE: OTCC - Oct 2, 2009"
It's not our fault y'all chose the rest of the world instead of sticking with us. But then again you always had those crazy imperial gallons.
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10-06-09, 09:37 AM (EST)
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57. "RE: OTCC - Oct 2, 2009"
It's not really. I'm just too skeered to make the spaetzle.


compliments of agman's little shoppe of siggies

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59. "RE: OTCC - Oct 2, 2009"
Hey, if I survived the spaztle attempt, anyone can
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10-06-09, 10:50 AM (EST)
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61. "RE: OTCC - Oct 2, 2009"
Make the spaetzle! It's really not hard - on a difficultness scale I'd give it a 1/2 a star with 5 stars being the hardest!
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68. "RE: OTCC - Oct 2, 2009"
Unless your metal colander was left at the park in the sandbox *GRRRRRR* and you realize last minute that you have to use your thick-walled plastic colander with small holes. My forearms are still sore I am going to wimp out and get a spatzle maker. But, DH loved it (them?) so much it was worth the struggle.
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54. "RE: OTCC - Oct 2, 2009"
FOUR THUMBS UP!

It was worth the battle with the spatzel (not only did we not have a spatzel maker, I could not find our metal colander so had to use the thick plastic one with smaller holes. My arms are so sore!

The kids are thrilled that I made enough for them so they can try the leftovers tomorrow.


Definitely, definitely will invest in the spatzel maker (is it too early to post a secret santa wish list?)

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60. "Nope"
Brownroach already did.

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67. "RE: Nope"
I'd like that thing for a sigpic if it didn't perpetuate an outright lie.


A tribe glows in Brooklyn

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10-07-09, 02:36 PM (EST)
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79. "Whut?"
Doesn't the upside down fat smiley tongue say that anyway?


You could always replace it with drunkie:
foonermint: perpetuating outright lies forever

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ARnutz 13873 desperate attention whore postings
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69. "RE: OTCC - Oct 2, 2009"
*waves*


I *lurk* in lurkerdom waiting to SWOOP!

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10-06-09, 07:23 PM (EST)
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70. "RE: OTCC - Oct 2, 2009"
*squints*
*pokes*

You look vaguely familar.
*peers*

Oh Hi Nutzy!

*waves*


Haunted by Tribe!

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10-06-09, 08:36 PM (EST)
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71. "RE: OTCC - Oct 2, 2009"

M'kay, a couple of things. I used condensed skim milk for the sauce, whole wheat flour for the dredge and the spreatzel (sp?).

Also, for the salt I used Windsor Half-salt. It tastes just like salt but has oodles of potassium and is great for reducing blood pressure. So while the fat content was not dropped too much I found other ways to healthy it up.

The breaded pork was delish. I added more paprika than called for in the sauce. I was tempted to add more spice but wanted to cook it as is.

I had a problem that I haven't encountered in years - my cream sauce separated. Not so bad that I had to use the whizzer but it was there.

The noodles? I wasn't going to fry them afterwards to cut down on calories but they were too much like worms and I ended up frying them. I've always hated things like udon noodles and these were just on the cusp of that world for me. Once fried they were okay.

I have a ton of dishes to do but the recipe was awesome and incredibly easy although somewhat time consuming if one gets home after 6 and wants to eat by 7:30. But I always take way longer on new recipes.


compliments of agman's little shoppe of siggies

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10-07-09, 02:18 AM (EST)
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72. "RE: OTCC - Oct 2, 2009"
That looks soooo good. And your dinnerware is fabulous!


Perpetual *headbutt* compliments of Rolly.

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10-07-09, 09:03 AM (EST)
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73. "RE: OTCC - Oct 2, 2009"
Thanks!

I'll let you in on a little secret. We never, ever use the plates. We're paper plate people, but for the OTCC I thought I better display properly.

So I guess, at least once a month, we will actually be eating off real plates.


compliments of agman's little shoppe of siggies

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10-07-09, 09:12 AM (EST)
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74. "RE: OTCC - Oct 2, 2009"
My cream sauces always tend to separate when I use lowfat/skim and cook it even a hair too long. I've decided I need a saucier when I cook dinners with low fat cream sauces, so he can hocus focus on the stiring and removal from heat.


-A Tribetastic Creation

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10-07-09, 11:22 AM (EST)
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77. "RE: OTCC - Oct 2, 2009"
The way I used to rescue the separated sauce was to drain it from the pan and hit it with the hand whizzer.


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75. "RE: OTCC - Oct 2, 2009"
I'm proud of you for doing the spaetzle!
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76. "RE: OTCC - Oct 2, 2009"
Does it look right?


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10-07-09, 01:52 PM (EST)
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78. "RE: OTCC - Oct 2, 2009"
It's longer than what I get. Did you use a ricer? And it's browner, but I'm guessing that's from the frying. Hey, as long as it tastes guude.
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80. "RE: OTCC - Oct 2, 2009"
I plunked all the dough in a ricer and gave it a good squeeze.

I think the reason that is browner is that I used whole wheat flour. And I did brown it so it was kinda crucnhy on the outside and chewy on the inside.


Will you scream if I tell you that DH put ketchup on his? He said they were like weird little french fries.

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81. "RE: OTCC - Oct 2, 2009"


Mangalicious by The Slice

That's just so gross!

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samboohoo 17173 desperate attention whore postings
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82. "RE: OTCC - Oct 2, 2009"

I did something wrong I think. My sauce was not thick at all. Was it supposed to be? Also, I added a pinch or two of sugar to the sauce. And then I added the chops to the sauce because I thought that would help thicken it a bit.

I liked it. I did not do the potatoes, I did a box of Noodle Roni for DH, and I just ate steamed corn on the cob with mine.

It was very heavy for me: frying those chops, using whole cream. But it was good.

Thanks Tummy!



Samboobree, brought to life by Arkie


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10-11-09, 07:52 PM (EST)
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84. "RE: OTCC - Oct 2, 2009"
You might not have let the sauce simmer on low long enough. It was awhile before mine thickened.


-A Tribetastic Creation

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10-11-09, 11:33 PM (EST)
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87. "RE: OTCC - Oct 2, 2009"
There have been a few times my sauce wouldn't thicken either, no matter what I did. I think it was the way I was holding my mouth.

Glad you 3 this weekend enjoyed it.

I'm wondering if my colander has larger holes because I don't have problems with smooshing it thru. Also, I must have my water on a slower boil as my hand doesn't get heatstroke. `

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weltek 16933 desperate attention whore postings
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10-11-09, 07:47 PM (EST)
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83. "Where's the maid?"
LAST EDITED ON 10-11-09 AT 07:56 PM (EST)

I have a ton of dishes to do and my stove is a mess.

Tummy's Jaegerschnitzel gets FOUR THUMBS UP from the Weltek household. However, next time, I need to do it when Nolay can help me. And it's definitely a weekend dish for us. It took about 1.5 hours for prep and cooking, but would probably take less if I did it again. I was constantly going back to the recipe and such. I realized when I went to plate it that I wasn't even sure if the spatzele went on top or bottom, and if the sauce was to cover the pork and spatzele, or just one of those.

Ingredient Substitutions
-Leeks instead of green onions
-Half & Half and skim milk instead of whipping cream
-Butterflied boneless pork loin chops instead of regular chops

Cooking Method Changes
I "shake and bake" style made the pork in the oven to both make it a tad healthier and to free myself to focus on other components of the meal. I flour/egg/breadcrumbed per the recipe and popped onto a pan sprayed with cooking spray. Cooked for about 30 minutes at 375. Worked like a charm.

Screw ups
-I forgot to finish adding my half & half and milk mixture, and shorted the recipe by about half a cup.
-I forgot to add the chives until we were starting to eat.
-I forgot to let the butter start browning before sauteing the spatzele.

Comments
Spatzele is hard without a ricer or spaetzel press. I used my metal colander and it got hot-hot-hot! I finally got smart and used an oven mitt. My hand holding the colander also got sore.

I was happy with efforts to "lighten" it up a bit (though not much). I also could've foregone the butter/oil for sauteing the onion & mushrooms, but I didn't want to push it. I wonder if egg substitute would've been good in the spatzele dough. I've used it for shake n'bake style pork before and it wasn't the greatest, though tolerable.

Thanks, Tummy!


-A Tribetastic Creation

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thndrkttn 3216 desperate attention whore postings
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10-11-09, 08:09 PM (EST)
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85. "We made it tonight too!"
My suggestions mirror weltek's.

1. We would go with cutting butterfly boneless chops in half, almost the thickness veal parm.

2. Also agree with weltek that the spaetzel is incredibly hard without a press.

3. Follow the recipe and use two pans when it comes to the sauce and the chops. We would suggest to start with the sauce first, the chops and spaetzel second.

4. Holy heck, be prepared to do some dishes!

5. If you are a mushroom hater, that's okay. Just pull the actual mushrooms out of the sauce when you go to serve yourself, it's still delicious.

Finished product!!!!

Thank you, Tummy! That's something we never would have made on our own and it was DAMN fine food. It was also a nice way to spend a Sunday evening with my DH as he had a great time helping.

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Ahtumbreez 10456 desperate attention whore postings
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10-11-09, 11:16 PM (EST)
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86. "RE: We made it tonight too!"
I'm nominating this as prettiest picture.
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weltek 16933 desperate attention whore postings
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10-13-09, 10:03 AM (EST)
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93. "RE: We made it tonight too!"
I agree!

-A Tribetastic Creation
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frodis 4442 desperate attention whore postings
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10-12-09, 00:42 AM (EST)
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88. "Me too!"


I plated mine on my Fiestaware in honor of Tummy.

My hacks:

  • I forgot to buy green onions so I used half of a sweet yellow onion, minced. I somehow managed to remember the decorative chives, but not the green onion. *sigh*

  • I didn't make spaetzel. I like spaetzel, and I've made spaetzel before, I just didn't feel like making it. I also didn't think about boiling the water for it until too late, which was also a contributing factor to my not making it.

  • I did make green beans and I dressed them in lemon, butter and garlic. I even put decorative little strips of lemon zest on the finished product. The lemon helped cut the richness of the mushroom sauce a little.

  • I used half and half instead of heavy cream.

  • I don't like to pound meat. *waits while the snickers die down* I really don't - I don't like the noise or the feeling of the meat-squish. So I took the chops and butterflied them instead and was very pleased with the result.

  • I made potatoes, but I didn't fry them. I sliced them, dressed them in olive oil, salt, pepper and garlic, and then spread them on a cookie sheet and baked them in the oven. I didn't want to mess up another pan.

  • Speaking of pans, I did the one-pan method. I did the chops first, then removed them and did the onions, mushrooms, and sauce in the same pan. I liked it - I don't think I'd do it in two pans.

    This was delicious. Mr. Fro loved it, too. The chops were juicy and tasted great and the sauce was wonderful. I will absolutely make it again! Thanks, Tummy! That picture is of my plate and yes, I ate all of it.

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    samboohoo 17173 desperate attention whore postings
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    10-12-09, 08:09 AM (EST)
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    89. "RE: Me too!"
    I thought about doing one pan, but it was already too late.

    And speaking of pounding the meat (*snicker), I actually didn't have to. Our grocer sells think chops. Once I saw Tummy's picture, I knew I was okay with the thin chops.

    Lemon zest? I nominate yours as fanciest.


    Samboobree, brought to life by Arkie


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    Ahtumbreez 10456 desperate attention whore postings
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    10-13-09, 00:34 AM (EST)
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    92. "RE: Me too!"
    Glad I just got back from PF Chang's or this pic would have made me hungry again.

    I second Boo's nomination of "fanciest".

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    Puffy 6639 desperate attention whore postings
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    10-12-09, 11:36 AM (EST)
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    90. "RE: OTCC - Oct 2, 2009"
    I'm enjoying all the comments and especially the pictures. We went out for Italian food.

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    Karchita 4483 desperate attention whore postings
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    10-14-09, 08:03 PM (EST)
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    94. "RE: OTCC - Oct 2, 2009"
    Sorry, Tummy. I know that I have been awol. Life got a little crazy for me lately. My uncle died so I flew across the country for the funeral and then my swine flu roared back and took me out of action for the last week while work piled up and formed a mountain I may never get out from under. You know, life. So there was no way I had any time to play in the kitchen.

    The recipes look fabulous and not at all what I normally cook, so I look forward to giving them a try some time. Mr. Karchita would lvoe the spaetzle, I am sure. As for converting to lower fat Ö hmmm Ö I donít think itís possible to cut the fat out of fried pork. Sorry. It would be a splurge dish for me and thatís the best way to handle some foods. In an odd coincidence, before I knew you posted this, I was in a German restaurant and the three people I was with all ordered jagerschnitzel and spaetzle. Since I still am trying to lose a bit more weight, I had lentil soup.

    Thanks for sharing. Who's next?



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    weltek 16933 desperate attention whore postings
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    10-14-09, 09:23 PM (EST)
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    95. "RE: OTCC - Oct 2, 2009"
    Sorry about your loss, Kachita. I have a friend who is getting hit with his second wave of swine flu. It didn't hit him hard the first time. He tried going back to work today (was fine yesterday), and ended up going home early.

    I think this yummy recipe can be lightened up. The pork can be made shake-n-bake style with egg beaters, even. Not as divine, but I did it with real egg and it was very good.

    MC made the sauce with fat free condensed milk. Again, not as decadent and harder to hold together, but it worked.

    The spaetzel could be sauteed in light butter.

    I challenge you! Obviously not right now, though!


    -A Tribetastic Creation

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    Ahtumbreez 10456 desperate attention whore postings
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    10-15-09, 09:03 AM (EST)
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    96. "RE: OTCC - Oct 2, 2009"
    I too am sorry to hear about your loss Karchita. And I hope all of yours gets healthy and stays that way.

    Breezy's up next and I don't think you'll have to do any tweaking to make it healthy!

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