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post #1 of 15 (permalink) Old 10-13-2013, 12:57 PM Thread Starter
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Default Whats cooking today?

Fired up the grill this morning (and since I could not find a thread like this, I started one). Up today was Burgers for lunch, the for dinner it will be a pork loin and poblano peppers, vidalia onion, Taters (Spuds), Garlic powder, black pepper, sea salt, Basil, thyme, oregano, and unsalted butter. Wrapped in aluminum foil, on the grill for the next 90 minutes or so. So So good.
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post #2 of 15 (permalink) Old 10-13-2013, 01:01 PM
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Originally Posted by dope_man_21 View Post
Fired up the grill this morning (and since I could not find a thread like this, I started one). Up today was Burgers for lunch, the for dinner it will be a pork loin and poblano peppers, vidalia onion, Taters (Spuds), Garlic powder, black pepper, sea salt, Basil, thyme, oregano, and unsalted butter. Wrapped in aluminum foil, on the grill for the next 90 minutes or so. So So good.
Yum. I grew some Poblano peppers this year and they did real well up here. Garden's pooped out for the year now though.




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post #3 of 15 (permalink) Old 10-13-2013, 01:04 PM Thread Starter
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Yum. I grew some Poblano peppers this year and they did real well up here. Garden's pooped out for the year now though.
You could still grow some greens (turnip, collard, mustard) I have not had a garden in many years, we keep the local farmers market in business.

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post #4 of 15 (permalink) Old 10-13-2013, 09:21 PM
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Originally Posted by dope_man_21 View Post
Fired up the grill this morning (and since I could not find a thread like this, I started one). Up today was Burgers for lunch, the for dinner it will be a pork loin and poblano peppers, vidalia onion, Taters (Spuds), Garlic powder, black pepper, sea salt, Basil, thyme, oregano, and unsalted butter. Wrapped in aluminum foil, on the grill for the next 90 minutes or so. So So good.
OK so for my tastes I would ditch the Vidalias in favor of an onion that actually tastes like an onion. Other than that I think you are on a good path.

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post #5 of 15 (permalink) Old 10-13-2013, 09:53 PM
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ImageUploadedByMO Free1381719151.012441.jpg shrimp salad! Doesn't hurt to own a restaurant (:


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post #6 of 15 (permalink) Old 10-14-2013, 04:46 AM Thread Starter
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OK so for my tastes I would ditch the Vidalias in favor of an onion that actually tastes like an onion. Other than that I think you are on a good path.
I hear you on that, but this was last minute, use what I had here, was just going to bake the taters, BUT came up with this instead.

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post #7 of 15 (permalink) Old 10-14-2013, 04:47 AM Thread Starter
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Attachment 43057 shrimp salad! Doesn't hurt to own a restaurant (:


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The shrimp part looks good, not to keen on the rabbit food though

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post #8 of 15 (permalink) Old 10-14-2013, 10:53 AM
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Attachment 43057 shrimp salad! Doesn't hurt to own a restaurant (:


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You're in Victorville? What restaurant? We'd love to come & check it out being as we're next door in Adelanto.

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post #9 of 15 (permalink) Old 10-14-2013, 11:06 AM
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You're in Victorville? What restaurant? We'd love to come & check it out being as we're next door in Adelanto.
It's called El Pescador in the same lot as Midway appliance. About quarter mile south on Valley Center Drive from Costco.


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post #10 of 15 (permalink) Old 10-14-2013, 11:32 AM
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It's called El Pescador in the same lot as Midway appliance. About quarter mile south on Valley Center Drive from Costco.


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OK right around the corner from the local dealer. I'll definitely be by soon!

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