"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Thread Tools Display Modes
Old 12-01-2007, 08:00 PM   #21
Head Chef
elaine l's Avatar
Join Date: Aug 2006
Posts: 2,098
Made filets (with help from Andy M) with twice baked potatoes and asparagus. Chocolate fudge cake for dessert.

With snow expected here tomorrow, I made a pot of chicken soup. We will have that with a velvetta grilled cheese.

p.s. I hate snow. Makes me say good bye to my lovely shoe collection.

elaine l is offline   Reply With Quote
Old 12-01-2007, 10:03 PM   #22
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
made ossobucco Milanese over Risotto Milanese with sauteed mushrooms and broccoli. Now that's Italian! and oh so good. Had two dinner guests who enjoyed the meal tremendously.

Robo410 is offline   Reply With Quote
Old 12-01-2007, 10:07 PM   #23
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: 15,087
Gave into a bodily temptation...Buck and I had a HUGE bowl of popcorn done in our Whirly-Popper. We're full. The only problem is that now we crave a MOVIE.
"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 12-02-2007, 07:57 AM   #24
Executive Chef
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
After finding that the chicken bought on Thursday afternoon had not made it through to Saturday afternoon, dinner plans went out the window and decided to cut my losses and cook the Gossie-inspired purchase of chicken and mushroom dumplings, served with Thai Plum Sauce. Nice tv food to watch the final of The Sideshow (standup comedy with music and circus acts) with.
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 12-02-2007, 09:23 AM   #25
Chef Extraordinaire
pacanis's Avatar
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I feel for you Bilby. You know I had that happen to me not too long ago. And I was in the mood for chicken that night.....
While I wasn't really in the mood for chicken last night, I wanted to make sure I cooked it well ahead of the exp date. I'm glad I did. It came out perfect (first time for "beer" can chicken on the new grill) and today I am in the mood for cold chicken sandwiches with lettuce and mayo today
pacanis is offline   Reply With Quote
Old 12-02-2007, 12:49 PM   #26
Executive Chef
LEFSElover's Avatar
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,669
recently, someone mentioned Dr. Pepper can chicken, bet that was good
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline   Reply With Quote
Old 12-02-2007, 01:55 PM   #27
Chef Extraordinaire
pacanis's Avatar
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Yep, that was me. I think the Dr P adds a better aroma/flavor to the chicken than beer does. It seems like such a waste for half a can of beer anyway
Last night was the first time I did not brush barbeque sauce onto the bird towards the end. It just had my basic rub; garlic powder, salt, pepper, cayenne pepper, cajun seasoning for something different, then I add worcestershire sauce to it to make a paste. mmmmmm
The wind was blowing, the chill factor was single digits and my new this summer, four burner Ducane grill worked like a champ with the two outside burners on for indirect cooking. I would have snapped a pic, but I was too hungry
pacanis is offline   Reply With Quote
Old 12-02-2007, 08:01 PM   #28
Assistant Cook
Join Date: Dec 2006
Location: Minnesota
Posts: 31
It snowed for the first time this year on December 1 so I made a white pizza. In anticipation I've had my handmade dough proofing in the fridge for two days. It was made from King Arthur bread dough and, little bit of high gluten, high protein wheat dough, active dry yeast, salt, sugar and extra virgin olive oil. I took the dough out earlier this afternoon and let it sit to warm up. Then I formed it by slapping it back and forth, spinning and stretching to about 14 inches or as big as the wood pizza peel could handle with semolina flour as the slip lubricant.

For my sauce I mixed fresh parmesan cheese, half and half, cream cheese, chopped onion, chopped garlic and oregano. I spread it on thick on top of the dough.

Next I topped it with North Shore fresh basil leaves, yellow banana peppers and tomato basil Italian chicken sausage. To bind it all I covered it with sliced slabs of 100% mozzarella cheese.

Finally I slipped it onto the pre-heated for one hour pizza stone in the oven and baked it for 8 minutes at 550 degrees. It probably could be best described as a New York Neapolitan style pizza. Crust was baked to perfection on the stone browned nicely on the bottom, burns on the crust and bubbles.

Davydd is offline   Reply With Quote
Old 12-02-2007, 08:09 PM   #29
Executive Chef
corazon's Avatar
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
Yum, that looks like a tasty pizza!

We went out to one of my favorite places last night. dh had a steak with a garlic butter. I had chicken stuffed with feta in a mandarin orange tarragon cream sauce, mashed yukon potatoes and broccolini. It was deeeelish!

"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

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 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:11 PM.

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