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Running / Re: Monday, March 18th
« Last post by Fast Eddie on Today at 05:53:36 PM »
11.75K.  Sunny and a couple of degrees above freezing, so I was in lightweight spring/fall gear, but I saw some yoot in summer mode with S/S tee, shorts, no hat, no gloves. 
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Running / Re: Saturday, March 16th
« Last post by elegant roundworm on Today at 01:49:58 PM »
4 miles
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Running / Re: Monday, March 18th
« Last post by elegant roundworm on Today at 01:49:38 PM »
7 miles
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Food / Re: A cooking experiment
« Last post by caribougrrl on Today at 01:41:29 PM »
I also think I packed mine too tight in the semolina... a few were delicate to unstick from each other... next time I will not be less stingy about space

Also, I can only get fairly coarse milled semolina... the right consistency for polenta, but I wonder if a finer flour would work better.
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Food / Re: A cooking experiment
« Last post by Run Amok on Today at 12:51:18 PM »
You know, I've eaten them twice in a restaurant and both times they were amazing. We did not see these on any menus in Italy (probably a regional thing) so didn't eat them there.

I've tried twice at home and never made them perfectly. Although, as I mentioned above, others raved about them. To me, it just wasn't a perfect recreation of those amazing bites I'd had at a restaurant. One thing I noticed between the recipe I posted and the one you posted is the amount of drying time. I cured mine in the fridge for 3-4 days. I also imagine that a professional fridge might be a slightly different environment than my kitchen? Not sure. Anyone, this one eludes me.
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Food / Re: Cooking with Whole Chilis
« Last post by DocBuzzkill on Today at 12:31:42 PM »
I have a coffee grinder dedicated to grinding dry, whole spices, including dried chile pods.  The weekend before last, I made carne avodaba using dried, red New Mexican Hatch chile pods I bought at a farmers' market in Tucson when we were visiting last spring.  Just tore them up, knocked out most of the seeds, then ground up the "skin" in my spice grinder to a fine powder.   The flavor was superb in the stew.  It's pretty easy to make your own chili powder blend using a mix of chiles and whole spices (cumin seeds, coriander seeds, etc).

I'm pretty lucky since my local grocery store carries dried anchos, guajillo, arbol, and pasilla peppers.  There are plenty of other markets in the Boston area that carry varieties of whole dried peppers, especially the major Indian grocery stores.

I also use that spice grinder to make all of my Indian masalas from whole spices.  Definitely worth having this little utensil available.
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Food / Re: A cooking experiment
« Last post by caribougrrl on Today at 11:58:26 AM »
having never eaten gnudi made by someone else, I wasn't really sure what to expect... the "crust" texture was like firm porridge, and I was anticipating something with a bit more resistance... and I have no idea if that's what they should be like or if I mucked it up

they did hold their shape, and they tasted pretty good (I would more heavily season the ricotta next time... more parm, more nutmeg)
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Ironically, the Olympic marathon is typically a slow, tactical race with typical times OVER 2:10.

https://www.topendsports.com/events/summer/sports/marathon-winners-men.htm
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Running / Monday, March 18th
« Last post by Richard21142 on Today at 10:25:10 AM »
Weights plus rowing
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Running / Re: Saturday, March 16th
« Last post by Coyote Mas Loco on Today at 10:02:26 AM »
Just a quick fly by RR.

Shamrock 8K in VA Beach, and USATF masters 8K road championships. Low 50s but windy. 28:19, 1st, and 92.88 percent age grade (a PB, beating last year's on the same course by 0.3).  The wind was a challenge but I got into a good pack on that 2.5 mile stretch and we pulled each other along pretty well.
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