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    You are in: Home / Community Forums / Community Cafe / April 9th.: Your DINNER Is / WAS ?
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    April 9th.: Your DINNER Is / WAS ?

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    Becky in Wisconsin
    Tue Apr 09, 2013 11:06 am
    Food.com Groupie
    Dib's wrote:
    Becky in Wisconsin wrote:


    Thanks for the tip icon_biggrin.gif. I do usually use shredded American cheese in my soups and pasties for its meltablility factor. Cheddar just looks like strings inside pasties when I use it. Kinda gross looking. So whenever I use cheddar in my pasties I use a mix of both American/cheddar. Plus, my soup sits in a soup warmer for about 8 hours, so I need something to hold up to that.


    Is that the Upper Michigan type pasties? Got a recipe? I make the Welsh ones icon_cool.gif


    Of course I have a recipe. icon_lol.gif But, if I told you, I would either have to put you to work, or kill ya'. Your choice. icon_lol.gif Our regular pasties have rutabagas in them, and they are a cornish recipe. What makes one Welsh and the other Cornish? Other than one from Wales and one from Cornwall, that is. I think I know the answer, but I'm just curious.
    BTW, there are some good pasty recipes here. I've never tried any, but I've read them. The secret to a good pasty is the crust. The recipe we use has been around a long time. I didn't change it when I took over, nor will I ever. Why fix it if it isn't broken.
    Zeldaz
    Tue Apr 09, 2013 12:32 pm
    Food.com Groupie
    Korean Fried Fish With Light Sour Soy Sauce, brown rice, a salad of cucumbers and homemade kimchi, and edamame.
    Chicagoland Chef du Jour
    Tue Apr 09, 2013 1:12 pm
    Food.com Groupie
    Chicagoland Chef du Jour wrote:
    It's decided!

    Farfalle With Asparagus, Red Onion, Walnuts & Blue Cheese for the grownups

    Baked Mac & Cheese W/ Gouda for the kids


    Adding Apple Galette With Puff Pastry and sticking a candle in it! icon_lol.gif
    Lorac
    Tue Apr 09, 2013 1:27 pm
    Forum Host
    Dib's
    Tue Apr 09, 2013 1:52 pm
    Food.com Groupie
    Becky in Wisconsin wrote:
    Dib's wrote:
    Becky in Wisconsin wrote:


    Thanks for the tip icon_biggrin.gif. I do usually use shredded American cheese in my soups and pasties for its meltablility factor. Cheddar just looks like strings inside pasties when I use it. Kinda gross looking. So whenever I use cheddar in my pasties I use a mix of both American/cheddar. Plus, my soup sits in a soup warmer for about 8 hours, so I need something to hold up to that.


    Is that the Upper Michigan type pasties? Got a recipe? I make the Welsh ones icon_cool.gif


    Of course I have a recipe. icon_lol.gif But, if I told you, I would either have to put you to work, or kill ya'. Your choice. icon_lol.gif Our regular pasties have rutabagas in them, and they are a cornish recipe. What makes one Welsh and the other Cornish? Other than one from Wales and one from Cornwall, that is. I think I know the answer, but I'm just curious.
    BTW, there are some good pasty recipes here. I've never tried any, but I've read them. The secret to a good pasty is the crust. The recipe we use has been around a long time. I didn't change it when I took over, nor will I ever. Why fix it if it isn't broken.


    Same difference-I also add rutabagas to mine, and for the crust I add............nevermind icon_wink.gif icon_lol.gif icon_lol.gif icon_lol.gif
    mums the word
    Tue Apr 09, 2013 4:25 pm
    Food.com Groupie
    I am making Beef Patties Parmesan for my PAC baby.
    Chicagoland Chef du Jour
    Tue Apr 09, 2013 4:49 pm
    Food.com Groupie
    Chicagoland Chef du Jour wrote:
    Chicagoland Chef du Jour wrote:
    It's decided!

    Farfalle With Asparagus, Red Onion, Walnuts & Blue Cheese for the grownups

    Baked Mac & Cheese W/ Gouda for the kids


    Adding Apple Galette With Puff Pastry and sticking a candle in it! icon_lol.gif


    Alrighty..... my neighbor is not feeling well. I made the Apple Galette nad am going with Plan B.

    Making Buffalo Chicken Pizza on whole grain tortillas.

    Adapting Buffalo Chicken Pizza using leftover chicken from Buffalo Chicken Sliders
    Pot Scrubber
    Tue Apr 09, 2013 7:16 pm
    Food.com Groupie
    Nobody can ever accuse me of being a food snob. But I did brine the chicken for 8 hours. Don't judge me. icon_biggrin.gif
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