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Jun 20, 2013 08:24 AM

Home Cooking Dish of the Month (July 2013) - Nominations

Nominations are now open the July Home Cooking Dish of the Month. 
You can view the June Dish of the Month thread by clicking the link below. We're still working on grilled pizza over there.

Now it's time to think about what dish we will all cook in the month of July. Remember, we are loosely defining a dish as an ingredient and a method of preparation. The more precise the dish is, the more we can experiment together to explore and refine our recipes.

Nominations will be open until June 25th at 11pm Pacific time (2 am on June 26th Eastern time, and 6 am June 26th GMT). Nominate your dish by typing it in ALL CAPITAL LETTERS (when we move to the voting round you will vote by clicking "recommend"). You may nominate more than one dish. The dishes with the most nominations will move on to the voting round, where each person only gets one vote.

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      BBQ RIBS

      1. MUSSELS and thanks. Or GRILLED SHELLFISH

            PASTA SALAD
            MAIN DISH SALADS
            FRUIT PIES

            4 Replies
            1. re: Dirtywextraolives

              I was gonna say PASTA SALAD but thought I'd get booed off the thread. I know how much the old elbow macaroni canned tuna concoction has wrecked it for some people. Maybe we can roll pasta and potato salad together?

              1. re: Berheenia

                I know what you mean! A number of us nominated it last month..... And someone else nominated cold noodle salads, not sure what the difference is.....

                Anyway, my family would eat more pasta salad than potato, I always end up with a ton of it leftover, then I am the one eating it all..... ;)

                1. re: Dirtywextraolives

                  That's an interesting comparison. When I hear cold noodle dishes, I think exclusively of Asian noodles. When I hear pasta salads, I think only of Italian pasta. Oddly, I'm wild about one, and have no appreciation for the other!

                  1. re: L.Nightshade

                    I know, I think the same way! And in reality there really is no difference.... Whether we are using Asian or European noodles, is there? Which would make it a really fun topic, since the pasta is like a blank slate, and just by adjusting flavorings and what you put in it, the possibilities are endless......