"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 08-02-2013, 08:23 PM   #21
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,875
Send a message via Skype™ to taxlady
I made Margueritas following Dawg's recipe. We are both now sozzled. I we ordered from Mr. Falafel. We ordered a merguez platter, a kafta kabob platter, and three falafel balls.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 08-02-2013, 08:43 PM   #22
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
I did t-bones instead of striploin. They were a killer deal and looked sooooo good. They tasted amazing too. I nearly burnt all my hair off starting the BBQ though. Someone had left the burner on high so when I went to light the grill, there had been a LOT of propane flowing already. Whoops! I still have my eyelashes and eyebrows so its all good.

The rhubarb pie for dessert was still warm and gooey on the bottom and the ice cream melted perfectly. I'm ready for a nap now.
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 08-02-2013, 11:00 PM   #23
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
Franks & Beans tonight.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-02-2013, 11:02 PM   #24
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by taxlady View Post
I made Margueritas following Dawg's recipe. We are both now sozzled.
Me too, just about (similar Margarita recipes). My curry turned into prik khing pork because I had a can of the PK curry paste and some frozen green beans. It was at least as good as PK take-out. I really liked the way my new cooktop accelerated when I sauteed the pork, then settled down to simmer in the later stages of cooking.

I'm really pleased with myself that I did nothing productive today other than buying some DIY stuff at Lowe's for tomorrow. (I bought a fluorescent lamp fixture to hang over my new hobby work table, and a nicer dimmer for my kitchen LED floods.)
__________________
Greg Who Cooks is offline   Reply With Quote
Old 08-02-2013, 11:07 PM   #25
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,875
Send a message via Skype™ to taxlady
I wanted dessert, but decided that it wasn't such a great idea to use the oven, since we had wine with supper, so we aren't quite sober yet. Margaritas for dessert, but my old recipe: 2 parts tequila, 1 part triple sec, 1 part mixed lime & lemon juice.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 08-02-2013, 11:38 PM   #26
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
Quote:
Originally Posted by pacanis View Post
Too messy. I don't want the little bits of garlic to fall between the grates to the bottom of the grill. Maybe I'll just warm up some tortillas on it...
That is not a proper baptism, at all.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 08-02-2013, 11:39 PM   #27
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,098
Quote:
Originally Posted by taxlady View Post
I wanted dessert, but decided that it wasn't such a great idea to use the oven, since we had wine with supper, so we aren't quite sober yet. Margaritas for dessert, but my old recipe: 2 parts tequila, 1 part triple sec, 1 part mixed lime & lemon juice.
Ah! Dessert Margaritas.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 08-03-2013, 04:05 AM   #28
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,259
We blew the popstand mid-afternoon, headed nowhere in particular, just driving around on state routes. When we crossed states from MA to RI Himself remarked at how you could tell you were in a different state because (his words) Rhode Island just looked more "orderly". Apparently they understand the idea of zoning...

Ended up at a Panera's for supper because I had a gift card (free food) and our BIL said they had "Italian subs". So Himself figured he'd try it. Couldn't understand how you could have all those different foods on a sandwich and nothing had any real flavor - not even the onions! Guess I have him spoiled with homemade subs. I had a bowl of their chicken orzo lemon soup and a half sandwich. Nothing like eating out and the food being inspiration to stay home and cook!
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 08-03-2013, 07:49 AM   #29
Master Chef
 
DaveSoMD's Avatar
Site Moderator
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,038
I needed to use some of the zucchini from the garden so I searched DC for "zucchini pancakes" and came across this:
Zucchini Pancakes

I picked the recipe for Poor Man's Crab Cakes and made a few changes to it.


Definitely a keeper for zucchini!!! I had mine on buns with an Old Bay May and SO had them just plain on the plate. Served them with sliced pepper, tomatoes, and cucumbers from the garden.
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote
Old 08-03-2013, 08:03 AM   #30
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
Quote:
Originally Posted by Cooking Goddess View Post
We blew the popstand mid-afternoon, headed nowhere in particular, just driving around on state routes. When we crossed states from MA to RI Himself remarked at how you could tell you were in a different state because (his words) Rhode Island just looked more "orderly". Apparently they understand the idea of zoning...

Ended up at a Panera's for supper because I had a gift card (free food) and our BIL said they had "Italian subs". So Himself figured he'd try it. Couldn't understand how you could have all those different foods on a sandwich and nothing had any real flavor - not even the onions! Guess I have him spoiled with homemade subs. I had a bowl of their chicken orzo lemon soup and a half sandwich. Nothing like eating out and the food being inspiration to stay home and cook!
I have friends from CA that come east every year for the anniversary. The couldn't get over the confusion of Boston. I had to remind them that Boston is one of the oldest cities in the country. They didn't have urban planning when it was started. All they had were paths created by the natives. And most of Boston didn't even exist in the 1600-1700's.

All of back Bay, and parts of Charlestown are built on filled land. Even downtown Boston. At one time the water came right up to the back door of the Custom House. The water's edge is now a good six blocks away. Where the Fort Point Channel is and all the museums are, was the edge of the Atlantic Ocean. Even where I live. Eastie was original two separate islands dedicated to farming and feeding the residents of Boston. It is now connected to Revere and Chelsea by filled in land. Where the State House is, that was a big hill and the home of John Hancock. There were three very big hills and they were cut down to use as fill for the rest of the Boston, including the Back Bay. Tremont Street is named after those three hills. Charlestown where the Battle of Bunker Hill was fought was nothing but a very narrow peninsular. That too is mostly filled in land connecting it to Boston Proper. Fanieul Hall also had a back door at the waters edge. Then they filled in some of the water's edge and built Quincy Market. A tourist's mecca. Those two long markets there, The North and South markets that run along side of them were warehouses. They had docks that ran the whole length of those buildings. The ships would tie up and unload right into the building.

Yeah, Boston is very confusing and not orderly by any means. That is part of its charm.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie 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

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 06:03 AM.


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