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What did I cook this weekend.....

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TwistedGray

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Could you treat them like donuts and have them with black coffee?
PS at least three different ways popped into my head to cut the sweetness but it was all dairy. Ugh.
Unfortunately I cannot tolerate caffeine either, and the acid in coffee wrecks my stomach regardless (so decaf is out of the question, too).
 

S-Met

Department of Redundancy Department.
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congee - my wife does it better (...and I followed her instructions, go figure)
View attachment 698616
Lol, my wife is in charge of congee too. My chicken stock is far better than hers, but the instapot has nearly leveled that field. Not quite as good with foster-farms or similar big birds. Best flavor comes from asian chickens or similar breeds (the long skinny free-range that looks like fighting chickens). They just have a deeper, richer flavor.
 

davidabcd

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Unfortunately I cannot tolerate caffeine either, and the acid in coffee wrecks my stomach regardless (so decaf is out of the question, too).
That's too bad about the caffeine/coffee. When I was thinking about the sugar cutter, everything had dairy. I was, "Oh! I got one...s**t, diary," Maybe there's substitute dairy product, for a fake yogurt dressing?
The fried version looked very good as well.
 

Staestc

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So after the Shrimp Poboys Monday night (the day the shrimp arrived!), I followed up last night with Gumbo! Always like to include a picture of the roux. This one took 23 minutes outside on the sear grill on the smoker! That's a record for me for a gumbo roux, and I did not burn it! (if you see any black specs it's probably bugs :) )
Roux 9-15-2020.jpg
Gumbeaux 9-15-2020.jpg
 
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