"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 08-02-2006, 06:23 PM   #21
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,598
Quote:
Originally Posted by Constance
2 charcoal grilled burgers (is 5 days too long?)


I also have more corn on the cob, but we've had it 5 days in a row, and I'm not sure if digestive tracts can handle another night of it, if you know what I mean.

I'd eat 5 day old grilled burgers, and

yes, we know what you mean
__________________

__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 08-02-2006, 06:45 PM   #22
Master Chef
 
Join Date: Jun 2006
Location: upper midwest
Posts: 5,171
Had Italian roast beef in the crock pot, mashed potatoes with butter on top, green beans and cucumbers on the side. For dessert I made us some great big Root Beer floats. Tomorrow night I will take the left over meat and make us some BBQ sandwiches, with sweet corn for the veg. Might have another root beer float. Yummmmy.
__________________

__________________
Don't let yesterday take up too much of today. Will
Rogers
JoAnn L. is offline   Reply With Quote
Old 08-02-2006, 07:29 PM   #23
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Crab rangoon, ginger lime honey spareribs, and pot stickers...ALL HOME MADE, YEAH!
__________________
flickr
TATTRAT is offline   Reply With Quote
Old 08-02-2006, 07:37 PM   #24
Head Chef
 
abjcooking's Avatar
 
Join Date: Sep 2004
Location: New York
Posts: 1,460
It's in the triple digets here, and let me tell you, it wasn't a pretty sight on the subway today. It seems like all the surrounding cement of the city just amplifys the heat.
I am throwing in some sirloin and stir fry lo mein into the pan and cooking it quickly.
__________________
Go Sooners
abjcooking is offline   Reply With Quote
Old 08-02-2006, 09:09 PM   #25
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
Quote:
Originally Posted by Banana Brain
cora, one of those cakes looks an awful lot like a Hawaiin pizza. I thought it was one. What kind of cakes were they and out of curiousity, why did the lucky tyke get two?
There is a peach raspberry & a lemon blueberry cormeal. I scattered the fruit over the top after 15 minutes of baking, so the fruit wouldn't sink. And the lucky tyke got 2 because there were a lot of people there. If I had made some kind of layer cake, I would have just made one but smaller slices for all.

lol urmaniac. Looks like he's turning 16! I know they grow fast but not that fast!

The cakes were great! Light, fruity and not too sweet.
__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 08-02-2006, 09:59 PM   #26
Executive Chef
 
Bangbang's Avatar
 
Join Date: Jul 2004
Location: USA,Michigan
Posts: 3,150
My wife.......aka ...Icelady....cooked a rump roast that was pretty good.
__________________
You are not drunk if you can lie on the floor without holding on.
Bangbang is offline   Reply With Quote
Old 08-03-2006, 12:29 AM   #27
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,732
hopefully it wasn't yours bang.

abj, i don't know how you handle the subways this time of year. the steamy heat stinking of urine and body odor is unbelievable.

i drive in the city (and pay through the nose for it), but if i were you i'd at least go in a taxi.

it's only supposed to go down to 84 tonight.



well, i wasn't too bright today, having defrosted a chicken that i've wanted to make with a certain recipe. so rather than risk it going bad, i made it.
400 degrees for 2 hours was not a good idea.

with the ac crankin', i still sweated my butt off in the kitchen because i started late and had to hustle to get it done. i can't imagine how chefs, in much hotter conditions, hustle even harder for hours at a time.

the recipe was from lidia's family table. herb roasted chicken and vegetables in a balsamic - honey glaze.
i used a bunch of veggies from the garden: stringbeans, zucchini, carrots, onions, and store bought scallions and celery. they were first sweated in evoo with a 5 " sprig of fresh rosemary and 5 fresh sage leaves, from the herb garden.
then the veggies were placed in the bottom of a baking pan.
a young chicken was washed, dried, heavily s&p'd and sweet paprika inside and out, and a 5"sprig of fresh rosemary, 2 fresh sage leaves, a dried bay leaf, and half a lemon were stuffed inside the boid.
the chicken was placed on a rack which just let it come in contact with the veggies, a can of fat free chicken stock poured over top of the veggies, and the pan was placed in the oven at 425.

after about 30 minutes, the rack with the chicken was lifted, the veggies stirred, a little more stock added, and the chicken on the rack nestled back in the pan. the heat was reduced to 400, and the pan placed back in the oven.

after an hour, the veggies were done, so i lifted the rack again, spooned off the veggies into a serving bowl tented with foil.
the chicken was placed back in the pan, and into the oven at 375, basting with a mix of 3 tbsps of balsamic vinegar, 2 tbsps of honey, and 2 cups of chicken stock, then basting with the pan liquid every 10 minutes after that.
the chicken was finally done after about 2 hours, and had a beautiful mahogany glaze on it.
i made a sauce from the glaze thickened on the bottom of the pan with about a pint of water (white wine woulda been better), scraping the fond then reducing it while the chicken rested about 20 minutes, then served it with the veggies and the pan sauce.

it was really delicious. herby, moist. the veggies were tasty, and just a drizzle of the intense sauce added to it, especially the white meat.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 08-03-2006, 08:58 AM   #28
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
It was just too outrageously hot here yesterday to even think much about dinner.

I ended up poaching 2 boneless skinless chicken breast pieces, & after cooling, cut them into bite-size pieces & mixed them with a couple of handfuls of seedless red grapes cut in half, a handful of walnut pieces, & about 2 tablespoons of mayonaise. Served on a bed of mixed greens.
__________________
BreezyCooking is offline   Reply With Quote
Old 08-03-2006, 09:42 AM   #29
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
"There is a peach raspberry & a lemon blueberry cormeal."

Corazon, didn't I just see a recipe for something like that in a newsletter??? (Well...how would you know if i did...but, I did!)
__________________
cjs is offline   Reply With Quote
Old 08-03-2006, 07:56 PM   #30
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
Quote:
Originally Posted by cjs
"There is a peach raspberry & a lemon blueberry cormeal."

Corazon, didn't I just see a recipe for something like that in a newsletter??? (Well...how would you know if i did...but, I did!)
I got the recipe from fine cooking magazine, maybe you saw it there? I'll pm it to you if you'd like.
__________________

__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon 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 09:54 AM.


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