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Offline hikerman

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« Reply #-1 on: August 10, 2017, 07:58:05 AM »
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« Last Edit: October 24, 2018, 09:13:00 AM by hikerman »

Offline teesquare

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Re: A Version of our Portobello Burgers
« on: August 10, 2017, 08:04:26 AM »
That looks fantastic Gene!
There are times when I feel "bogged down"...so I will skip meat for a meal or 2....And - I feel better. I know we are all different, and have individual needs, likes, dis-likes...But it works well for me.

This meal needs nothing to be a complete, and satisfying dining experience in my book!
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Offline hikerman

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Re: A Version of our Portobello Burgers
« Reply #1 on: August 10, 2017, 08:17:20 AM »
Thanks Tim!
As you know, my health dictated several life style changes. And after moping/grumbling in my pity party, Mrs H said, "Don't be pissy about what you can't eat, be happy about all that you can eat! You know how to cook. Invent new ways to cook the foods you can eat and enjoy!" She's a smart woman! :D

Offline sparky

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Re: A Version of our Portobello Burgers
« Reply #2 on: August 10, 2017, 08:56:54 AM »
Food looks good buddy.  I love Portobello pizza.  Take the fins out, pesto sauce or red sauce then cheese and top with whatever veges you like ( I like mushrooms).
« Last Edit: August 10, 2017, 10:13:46 AM by sparky »
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Offline Smokin Don

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Re: A Version of our Portobello Burgers
« Reply #3 on: August 10, 2017, 09:24:48 AM »
A great looking meal Gene!!! That would do for me! Don
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Offline smokeasaurus

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Re: A Version of our Portobello Burgers
« Reply #4 on: August 10, 2017, 10:54:50 AM »
We have used portabellas for burgers as well, but this cook you did is just off the charts. Great job :thumbup:
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Offline Roget

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Re: A Version of our Portobello Burgers
« Reply #5 on: August 10, 2017, 10:55:47 AM »
Beautiful!
That's about as colorful meal as I have ever seen.
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Offline HighOnSmoke

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Re: A Version of our Portobello Burgers
« Reply #6 on: August 10, 2017, 10:57:53 AM »
Picture perfect Gene!
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Offline Hub

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Re: A Version of our Portobello Burgers
« Reply #7 on: August 10, 2017, 11:15:59 AM »
Thanks Tim!
As you know, my health dictated several life style changes. And after moping/grumbling in my pity party, Mrs H said, "Don't be pissy about what you can't eat, be happy about all that you can eat! You know how to cook. Invent new ways to cook the foods you can eat and enjoy!" She's a smart woman! :D

AMEN!  It works!  I've switched to what amounts to a "meat is a treat" way of eating that lets me avoid the boredom of vegetarian diets.  Doctor reports all my numbers are good and my weight has stabilized nicely.  Your wife gives good advice!

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Offline hikerman

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Re: A Version of our Portobello Burgers
« Reply #8 on: August 10, 2017, 11:31:15 AM »
Thanks Tim!
As you know, my health dictated several life style changes. And after moping/grumbling in my pity party, Mrs H said, "Don't be pissy about what you can't eat, be happy about all that you can eat! You know how to cook. Invent new ways to cook the foods you can eat and enjoy!" She's a smart woman! :D

AMEN!  It works!  I've switched to what amounts to a "meat is a treat" way of eating that lets me avoid the boredom of vegetarian diets.  Doctor reports all my numbers are good and my weight has stabilized nicely.  Your wife gives good advice!

Hub

Good to hear that you are doing well Hub! To borrow a quote from my favorite author, Edward Abbey, "The best revenge is to outlive the ba$t+rds".
Be well brother!

Offline akruckus

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Re: A Version of our Portobello Burgers
« Reply #9 on: August 14, 2017, 02:59:42 AM »
Grilled fresh vegetables are summer's underrated treat.  I try to make ratatouille (my version) at least once a week.

Eggplant (Japanese preferably as the skin is more tender.  If you use regular eggplant slice into 1/2" thick slices), zucchini (green and yellow), bell pepper (red, yellow, or orange to give a mix of color), tomato, and fresh picked rosemary.  Half and char all the veg (PAM and seasoning, thyme works great), then small dice, mix together with fresh chopped rosemary, a touch of marinara, and I add a touch (1/2TBS, just enough to add a hint of flavor) good olive oil (currently from Greece). Sometimes it need a touch of lemon juice to set it over the top.
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