"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-23-2018, 11:12 AM   #1
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,984
Dinner? 10/23/18

The postal service delivered a new toy yesterday, a baking steel..Baking Steel | Create The Crust You Crave and I using it today. Will be making some kind of pizza. I'm canning pizza sauce and will figure out the toppings later.

What are you planning on for dinner?

__________________

__________________
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 10-23-2018, 11:18 AM   #2
Executive Chef
 
Join Date: Mar 2008
Posts: 3,439
Bethzaring, you are still canning tomato-pizza sauce? We've had 3 frosts, at least, and the last of our fresh tomatoes disappeared last week. Lucky you!



We are having left over venison stroganoff with shells. I have the no meat version. A vegetable tray with multi-colored carrots, broccoli, and green peppers with a boursin-like cheese made from our cream cheese.
__________________

blissful is offline   Reply With Quote
Old 10-23-2018, 11:23 AM   #3
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,984
Quote:
Originally Posted by blissful View Post
Bethzaring, you are still canning tomato-pizza sauce? We've had 3 frosts, at least, and the last of our fresh tomatoes disappeared last week. Lucky you!



We are having left over venison stroganoff with shells. I have the no meat version. A vegetable tray with multi-colored carrots, broccoli, and green peppers with a boursin-like cheese made from our cream cheese.
Yes. What I did when the short growing season came to an end last week and I have 30 something tomato plants, was to blend the tomatoes and other veggies, cook down that day, then froze. I had 12 half gallons of tomato juice/sauce that I am processing. We had 23*F last week.
__________________
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 10-23-2018, 11:28 AM   #4
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,984
plus, I have this yet to deal with
Attached Thumbnails
Click image for larger version

Name:	DSCN8191.jpg
Views:	23
Size:	68.1 KB
ID:	31975  
__________________
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 10-23-2018, 11:42 AM   #5
Executive Chef
 
Join Date: Mar 2008
Posts: 3,439
ha ha ha ha, that's how my kitchen floor looks with buckets of red bell and green bell peppers now. (potatoes, onions) It will be nice to be able to reclaim the floor soon.
blissful is offline   Reply With Quote
Old 10-23-2018, 01:25 PM   #6
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,118
Quote:
Originally Posted by bethzaring View Post
The postal service delivered a new toy yesterday, a baking steel..Baking Steel | Create The Crust You Crave and I using it today. Will be making some kind of pizza. I'm canning pizza sauce and will figure out the toppings later.

What are you planning on for dinner?
Please, Miss. What's a baking steel? Your thingy wouldn't open.
__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 10-23-2018, 01:38 PM   #7
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,118
Ah-ha! I looked it up -

It's more or less what the Welsh call a bake stone - well, they actually call it a "carreg pobi" if my memory of Welsh from 50 years ago is correct. (I did my teacher training in Bangor, North Wales!)
__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 10-23-2018, 04:19 PM   #8
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 21,509
Quote:
Originally Posted by Mad Cook View Post
Ah-ha! I looked it up -

It's more or less what the Welsh call a bake stone - well, they actually call it a "carreg pobi" if my memory of Welsh from 50 years ago is correct. (I did my teacher training in Bangor, North Wales!)
It's not a stone. It's literally a piece of steel that you bake on.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 10-23-2018, 04:48 PM   #9
Head Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 2,425
um... Dinner?


Jeannie requested taco bowls..


Finish off the peach cobbler later..


Ross
Attached Thumbnails
Click image for larger version

Name:	Taco Bowls.jpg
Views:	14
Size:	63.8 KB
ID:	31976  
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 10-23-2018, 07:06 PM   #10
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 3,688
Acorn squash and Italian sausage crostata
__________________

medtran49 is offline   Reply With Quote
Reply

Tags
dinner

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


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:48 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.