"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 04-29-2008, 03:25 PM   #21
Master Chef
 
DaveSoMD's Avatar
Site Moderator
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,038
Thanks for the birthday wishes everyone . It has been a nice quiet day. had the broiled seafood platter, shrimp, scallops, crab imperial, and a piece of white fish. Having the carrot cake later tonight.
__________________

__________________
DaveSoMD is offline   Reply With Quote
Old 04-29-2008, 04:08 PM   #22
Senior Cook
 
spryte's Avatar
 
Join Date: Aug 2004
Location: Pittsburgh, PA
Posts: 498
Send a message via AIM to spryte Send a message via MSN to spryte Send a message via Yahoo to spryte
FFY at my house tonight
__________________

spryte is offline   Reply With Quote
Old 04-29-2008, 04:24 PM   #23
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I'm leaning towards steak and fries
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 04-29-2008, 04:33 PM   #24
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: 15,156
Vegetable lentil stew here tonight with lots of nice N.Y. Times bread. Turned cooler here so the stew will be just what the doctor ordered.
__________________
"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 04-29-2008, 05:36 PM   #25
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
OOOOOPS - forgot we're having a wine tasting tonight - this will be dinner:

Prelude

Santome Prosecco

~

Eggplant Baldi

2007 Bastianich Rosato

~

Poached Sea Bass with Peppadew and Portobello Broth

2006 Bastianich Tocai, 2006 La Vis Sauvignon

~

Ravioli alla Bolognese with Yellow Tomato Coulis and Goat
Cheese Salad Cannoli

2006 Quattro Mani Montepulciano, 2005 Castello di Nieve Barbera D’Alba

~

Bistecca alla Fiorentina with Sauteed Spinach and New Potatoes

2003 Velenosi Roggio del Filare, 2002 Vinosia Taurasi

~

Pannacotta with Fresh Blackberries
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 04-29-2008, 05:42 PM   #26
Head Chef
 
MexicoKaren's Avatar
 
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
Even if I left right now, I guess I could not make it in time for dinner, huh? Shucks.
__________________
Saludos, Karen
MexicoKaren is offline   Reply With Quote
Old 04-29-2008, 06:16 PM   #27
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,669
gonna do that chicken cajun pasta meal.
the chicken is thawing, and it'll get slliced in long strips, then lightly browned in olive oil/butter after being dredged in "bamm" flour. the veggies [yellow/green/orange peppers/onions/shrooms/shallots/garlic] are sauteed already, they're sitting in frig.
I like long noodles, they're my favorite but I think I'll do a penne or something similar for the dinner tonight. mine was served on linguini when I first had it.
the sauce is [best as I can figure] sour cream/creme fresh//1/&1/2/tiny hint of tomato sauce/cumin/corridander/cilantro/oregano/chili flakes/salt and pepper. thickened with a slight slurry or chicken broth and corn starch, forgot the extra thick bacon crumbles on top of dish.
oven roasted carrots and beets with olive oil/rosemary/chives/salt and pepper.
Happy Birthday Dave!!!
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline   Reply With Quote
Old 04-29-2008, 07:08 PM   #28
Senior Cook
 
Join Date: Apr 2008
Location: Canada
Posts: 266
I am having Fast Food & Drinks: Rice Flour Layer Cake! Yummy!
__________________
Calya is offline   Reply With Quote
Old 04-29-2008, 07:15 PM   #29
Head Chef
 
MexicoKaren's Avatar
 
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
Oh Calya, that looks so good! Do you need a multi-level steamer to make it?
__________________
Saludos, Karen
MexicoKaren is offline   Reply With Quote
Old 04-29-2008, 07:54 PM   #30
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
Quote:
2006 Bastianich Tocai,
Wow! We don't get any of their wines here. Hope you come back and review them!

Happy Birthday, Dave!

Spryte, what's FFY?
__________________

__________________
Practice safe lunch. Use a condiment.
Loprraine 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 05:23 AM.


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