"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 03-04-2013, 09:13 PM   #21
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,739
i think i love you, mofet.



well, at least your rolls...
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 03-04-2013, 09:17 PM   #22
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,497
Quote:
Originally Posted by buckytom View Post
i think i love you, mofet.



well, at least your rolls...
thank you.
__________________

__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 03-04-2013, 10:59 PM   #23
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,412
Broiled Salmon with Honey Mustard Glaze, Asparagus, and Curried Cous Cous. Fastest dinner I've made in a while: 12 minutes from start to finish.
__________________
Steve Kroll is offline   Reply With Quote
Old 03-04-2013, 11:57 PM   #24
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
Quote:
Originally Posted by msmofet View Post
Steak fajitas (no pictures) and cinnamon rolls



YUM!!
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 03-05-2013, 12:30 AM   #25
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Quote:
Originally Posted by justplainbill View Post
It's a sauce / gravy that goes well with lean pot roasted meats-
  • 2 T flour
  • 2 T butter
  • 2 C broth
  • 1/4 t salt
  • 1/4 t pepper
  • 1/2 - 3/4 c sour cream
  1. Make a roux of the flour and butter and cook for 3 - 4 minutes.
  2. Whisk in the broth and heat until it begins to bubble and thicken.
  3. Add the salt and pepper.
  4. Take off the heat and add the sour cream,whisking to incorporate.

Thank you Love trying new recipes and this one looks easy!
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 03-05-2013, 05:32 AM   #26
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I'm seeing a pork roast in my near future. Beautiful color on that roast, Taxy.

However, it is morning and I could really used a cinnamon or two roll right now...
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 03-05-2013, 09:48 AM   #27
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,376
Quote:
Originally Posted by Andy M. View Post
I made this last night and it was very good. Sadly, SO did not like it so it's off the rotation.

It was not clear what kind of sausage Luca used so I cooked a couple of sweet Italian sausage and used that. I have enough left over for lunch today.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-05-2013, 11:05 AM   #28
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by Andy M. View Post
I made this last night and it was very good. Sadly, SO did not like it so it's off the rotation.

It was not clear what kind of sausage Luca used so I cooked a couple of sweet Italian sausage and used that. I have enough left over for lunch today.
It looked pretty good in his recipe.
I did not understand his method though. I've only made risotto a few times and always started the rice first so I could watch for that sizzle that risotto recipes mention. I expected him to remove the mushrooms and sausage, cook the rice, then add them back in to warm through.
What say ye? Was it "risotto-like"?
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 03-05-2013, 11:07 AM   #29
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,376
It was risotto. I wondered about the process as well but went ahead with it as written.

I see no reason why you couldn't add the rice to the onion and mushrooms in the butter to coat the rice then add the wine, reduce, etc.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-05-2013, 11:12 AM   #30
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by Andy M. View Post
It was risotto. I wondered about the process as well but went ahead with it as written.

I see no reason why you couldn't add the rice to the onion and mushrooms in the butter to coat the rice then add the wine, reduce, etc.
Cool. Thanks.
I picked up some dried porcini last week just to make risotto. I'll give this a try as well now
__________________

__________________
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 03:24 PM.


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