"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 12-07-2005, 11:13 AM   #1
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,670
Anyone Cookin Dinner 12/7, Pearl Harbor Day

My supermarket has those huge potatoes for baking. They're about @ bucks each but worth it if that's the main course. They are the size of the ones used at Capitol Grill. I'll pick up two and do the same as was mentioned yesterday by SierraCook for the Mexican spuds. I love those and with all the fillings you can add, it's a meal in itself. I like ours with cottage cheese, home made salsa, scallions, 4 cheese mix, and then crumbled taco chips on top.

^^^^^^^Thanks for the idea SierraCook. I needed one

What are you making tonight?

__________________

__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline   Reply With Quote
Old 12-07-2005, 12:42 PM   #2
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,319
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
I've got a pork loin thawing... not sure what to do with it though. Any ideas? I don't cook pork very often and really have no clue.
__________________

__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 12-07-2005, 12:46 PM   #3
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,782
pdswife, try this one: http://www.discusscooking.com/forums...ons-16344.html

i've made it twice so far and it's been great both times.
__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is offline   Reply With Quote
Old 12-07-2005, 12:55 PM   #4
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,319
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
Thanks bucky.
I'll print and save this one.

Paul took the car to work today so a trip to the store is out of the question.
I don't have fennel or apples at home and I think if you left those two things out it wouldn't quite work.

__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 12-07-2005, 12:57 PM   #5
Executive Chef
 
Piccolina's Avatar
 
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
I love pork with fruit too! Another favourite is with sage and onion. Saute a mass of onions (sweat don't brown them), and then remove them from the pan and set aside. Sear your pork on all sides quickly in the same frying pan and transfer to a roasting pan. Scatter the onions over and around the pork, add a little water or broth (I can't cook with wine, but white would work here too) and rub some dried sage powder into the meat (with any other seasonings that you like). Bake at abour 200 degrees (my oven is the pitts, so that may need to be adjusted if you have a normal oven) for at least an hour and a half (depends on the size of the pork loin and how well done you like yours to be), basting every so often with the pan juices
__________________
Jessica

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Old 12-07-2005, 01:05 PM   #6
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,319
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
I've got onions and sage so I'll try this.
THANK YOU!!!!!!!
__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 12-07-2005, 01:11 PM   #7
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,782
pdswife, any firm (non-citrus) fruit will do, in both mine and piccolina's dishes. do you have any fruit at home, like pears, or peaches, or even grapes?
__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is offline   Reply With Quote
Old 12-07-2005, 01:13 PM   #8
Executive Chef
 
Piccolina's Avatar
 
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
Quote:
Originally Posted by buckytom
pdswife, any firm (non-citrus) fruit will do, in both mine and piccolina's dishes. do you have any fruit at home, like pears, or peaches, or even grapes?
Ohhh I love both peaches and pears with pork, they are soooo awesome together. Of all the meat's I've tried I think that pork best compliments fruit.

Quote:
I've got onions and sage so I'll try this.
THANK YOU!!!!!!!
You are very welcome!!!
__________________
Jessica

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Old 12-07-2005, 01:22 PM   #9
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,319
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
Bananas
lemons
and an orange that should have been tossed a few days ago.

I do have some canned peaches ( home canned not in a tin can)

I'll try the fruit next time
but for tonight the onion and sage will do nicely.
Thanks for your help guys.
__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 12-07-2005, 01:40 PM   #10
Executive Chef
 
Piccolina's Avatar
 
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
Pdswife, I forgot to mention that you can drizzle some olive oil (or other oil of your choice) over the met before it goes in the oven. Or if you fried the onions in oil and have any left in the frying pan, you can add that. If you find that the onions in the roasting pan are getting too dark, just remove them with a slotted spoon, set aside and serve (re-warmed if need be) with the finish roast.

As well I bake this in the oven covered, and just take the lid/foil off for the last 30 or so minutes to really help it take on a nice crispy golden brown colour
__________________

__________________
Jessica

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:21 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.