"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 12-30-2015, 06:51 PM   #1
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,117
Day before NYE, 12-30-15. What's on your plate?

Mushroom spinach lasagna and salad. We started out with these



Pink, golden and white oysters plus a few chantarelles, and ended up with

__________________

__________________
medtran49 is offline   Reply With Quote
Old 12-30-2015, 07:24 PM   #2
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,027
Made bagels today, so ..........pizza bagel. & fruit.


__________________

__________________
salt and pepper is offline   Reply With Quote
Old 12-30-2015, 07:30 PM   #3
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,167
We're finally in the middle of weather that is more like it should be for this season. Kinda cold and blustery. So I decided to make a nice big pot of soup.

Put together a chicken-mushroom-wild rice soup. Turned out particularly good and there's plenty for another good-sized meal, along with enough to freeze for busier days.

It filled us and warmed us.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 12-30-2015, 08:00 PM   #4
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
I had a bowl of beef stew for lunch. For dinner I just made open faced tuna melts on an English muffin (with Bacon added) and some home made cole slaw with a bottled cole slaw dressing that Jr turned me on to.

Regionally available. Jimmy's brand. It's not too sweet, just don't read the label.
Attached Thumbnails
Click image for larger version

Name:	jimmy's original cole slaw.jpg
Views:	91
Size:	21.7 KB
ID:	24085  
__________________
Whiskadoodle is offline   Reply With Quote
Old 12-30-2015, 08:20 PM   #5
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,896
Sounds good everybody!
Oh Med, what a beautiful selection of mushrooms! Is there a recipe you can share?

We have some leftover wings, not enough for us, so a couple of Italian sweet sausages will round it out. I'm roasting some cauliflower along with asparagus, and the SC will have a baked spud.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-30-2015, 08:38 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,403
Roasted turkey breast, fried potatoes and glazed carrots.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 12-30-2015, 10:14 PM   #7
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,896
Quote:
Originally Posted by Kayelle View Post
Sounds good everybody!
Oh Med, what a beautiful selection of mushrooms! Is there a recipe you can share?

We have some leftover wings, not enough for us, so a couple of Italian sweet sausages will round it out. I'm roasting some cauliflower along with asparagus, and the SC will have a baked spud.
Wow, did I ever learn something tonight!

Roasted Sweet Italian sausages,
are a stand alone star in their own right. I've always used Italian sausage in Italian cooking but never as a stand alone sausage..holy cow they were just spectacular and the star of the meal rather than the "filler". I'll never neglect those darlings again!!
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-30-2015, 10:32 PM   #8
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Nothing is on my plate! The damned chef is typing on the Internet on some cooking site. Well to be fair to him he has some Lundburg's Olde World Pilaf simmering on the stove (a rice and beans combination, requires about 40 minutes simmering and maybe 10 minutes to soak up the steam). By the way I would like to compliment Lundberg's rice products and suggest you try some, available online or at Whole Foods Market...

Anyway the chef seems to have some skin-on salmon marinating in minced garlic, honey and soy sauce. I suggest you should look into heavy, sweet soy sauce. I found some online but it was ridiculously expensive. I get Healthy Boy brand sweet soy sauce at my local Asian market for maybe $4-$5 per bottle. I mix the thick, sweet sauce with ordinary (Kikoman) sauce for the right consistency.

My dinner is completed with some steamed Sprouts au Brussels served with the fat skimmed off of cow milk (butter, also known as butyric tri-glyceride) and that's dinner for me when the rice is ready. The salmon broils quickly and the sprouts nuke quickly, so I'm just biding my time for the rice to get done.

Rice is really an interesting ingredient, but most of the stuff they sell in ordinary supermarkets is IMO tasteless, particularly instant rice blends. White rice takes 20 minutes to cook, brown rice takes 40 minutes to cook. If your rice mix takes anything else it's a convenience rice, and may or may not be good. On occasion I use instant rices (Mahatma yellow rice is particularly good -- if you add additional ingredients, and their Spanish rice is fair -- again if you amp it up) but let's not confuse instant rice with real rice.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 12-30-2015, 11:31 PM   #9
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,292
Lots of good looking dinners tonight. I wish I had eaten at one of your homes...

*********************************
Kayelle, try grilling those Italian sausages outside. They are so good with onions and peppers. You could even get your grill basket to cook up the onions and peppers. Just make sure you don't let the sausages flare up on you.

*********************************

Greg, no need to go to Whole Paycheck for that Lundberg rice. We have it in our local Market Basket, a family chain with just under 100 stores in the MA/NH/ME market. Ralph's, Von's, or Albertson's probably carry it too. Also, some parts of the country market Mahatma rice as "Carolina". They aren't instant, though. I like using the white-and-wild-rice mix when I make a pot of creamy chicken and wild rice soup.

**********************************

We did a run down to Amish Country so that I could get a tub of lard. Can't find lard ANYWHERE near me, so I have to buy contraband when I'm out of the state. While down that way, we stopped at a favorite Amish restaurant. Since we were there last, it changed ownership. Sadly, it is no longer going to be a "favorite". I had what was supposed to be "lightly breaded Lake Erie Perch fillets". Instead, it seems I was served heavily cornmeal coated ocean perch, a very poor substitute. Himself had their special pork chop. Meh, fried and OK. I think I'll dig out my souvenir Amish cookbooks when we get home to see if there is something real I can cook myself.
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 12-30-2015, 11:51 PM   #10
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,918
DH suggested pizza tonight and offered to go pick it up. Of course, I said yes! I had a late lunch anyway and wasn't into cooking. I think he could tell
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   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 01:54 PM.


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