"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 11-26-2012, 08:27 PM   #21
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by Dawgluver View Post
Oooh. Total awesomeness, Pac!
Thanks. I might have the tater tomorrow night
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-26-2012, 08:53 PM   #22
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Quote:
Originally Posted by pacanis View Post
Quickie dinner
Quote:
Originally Posted by Dawgluver View Post
Oooh. Total awesomeness, Pac!
+1
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 11-26-2012, 09:26 PM   #23
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
We had a Danish dish called "bankekød". It means pounded meat. It's great for a tough cut of beef.



I served it with mashed potatoes, rødkål (Danish red cabbage), gravy made from the simmering liquid, and Cranberry Fire


I didn't have any lingonberry preserves, which is what would normally be served with this meal. The hot cranberry sauce went really well with the meal. The guy with the straw hat in the photo is my friend, Greg Brooks.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 11-26-2012, 09:32 PM   #24
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,128
Quote:
Originally Posted by taxlady
We had a Danish dish called "bankekød". It means pounded meat. It's great for a tough cut of beef.

I served it with mashed potatoes, rødkål (Danish red cabbage), gravy made from the simmering liquid, and Cranberry Fire


I didn't have any lingonberry preserves, which is what would normally be served with this meal. The hot cranberry sauce went really well with the meal. The guy with the straw hat in the photo is my friend, Greg Brooks.
Yum, TL! Looks fantastic!

Hmm. Cranberry Fire sounds good.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 11-26-2012, 09:36 PM   #25
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Dawgluver View Post
Yum, TL! Looks fantastic!

Hmm. Cranberry Fire sounds good.
Thanks DL. It really did turn out quite good. I stuffed myself.

And that Cranberry Fire is really good. Stirling doesn't like cranberries, but he likes this.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 11-26-2012, 09:40 PM   #26
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,415
Quote:
Originally Posted by taxlady View Post
That sure looks good and plated very prettily. What is Tatsoi?
Tatsoi is a member of the brassica family and appears to be related to Bok Choy. It has a mild somewhat spinach-y flavor. I've only had it a few times, but I like it. My only complaint is that a head of it takes up quite a bit of real estate in the fridge.


__________________
Steve Kroll is offline   Reply With Quote
Old 11-26-2012, 09:41 PM   #27
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,415
Quote:
Originally Posted by Kylie1969 View Post
Gee you make some smashing meals Steve...restaurant quality
Thanks Kylie. You are very kind.
__________________
Steve Kroll is offline   Reply With Quote
Old 11-26-2012, 09:43 PM   #28
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,415
Quote:
Originally Posted by taxlady View Post
We had a Danish dish called "bankekød". It means pounded meat. It's great for a tough cut of beef.
I would totally eat that! But tell me, what wine did you have with it?
__________________
Steve Kroll is offline   Reply With Quote
Old 11-26-2012, 09:52 PM   #29
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,793
Haddock baked in tomato sauce served on spaghettini with pesto...
__________________
Rocklobster is offline   Reply With Quote
Old 11-26-2012, 10:23 PM   #30
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by taxlady View Post
We had a Danish dish called "bankekød". It means pounded meat. It's great for a tough cut of beef.

I served it with mashed potatoes, rødkål (Danish red cabbage), gravy made from the simmering liquid, and Cranberry Fire
That looks right up my alley
What makes this dish Danish? I'd love to make this.
__________________

__________________
Give us this day our daily bacon.
pacanis 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 03:03 AM.


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