"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 11-24-2018, 09:57 PM   #11
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 11,587
Nice steaks, Roch. I wish I could sear steak on top the stove, but each time it sets the smoke detectors to screaming.

Quote:
Originally Posted by Andy M. View Post
SO and I are both feeling a bit under the weather so I just made myself a tuna sandwich and SO is eating goldfish (crackers).
Sorry to see this, Andy. I hope you two feel better soon. FWIW, red wine goes pretty good with cheddar Goldfish...


I made a pot of chili. Cheater chili, since I use Bush's Texas chili beans. I added some ground chipotle pepper tonight - so good and smoky.
__________________

__________________
“Live in such a way that you would not be ashamed to sell your parrot to the town gossip.” ~~~ Will Rogers
Cooking Goddess is offline   Reply With Quote
Old 11-25-2018, 12:25 AM   #12
Assistant Cook
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 42
Quote:
Originally Posted by Andy M. View Post
SO and I are both feeling a bit under the weather so I just made myself a tuna sandwich and SO is eating goldfish (crackers).
Sorry to hear this. Hope it wasn't the Turkey from TG - a common problem from turkey (or whatever) left out for hours on holidays.


It was sort of a soup day here. Though it got warmer, it was dark and dismal all afternoon, plus, I had some mushrooms I had to use up, and mushrooms and barley just go together. Besides the mirepoix and some broth, I added some soaked and washed dried boletus mushrooms - something that I ad to many of my mushroom dishes - and I used some of that Syrian oregano, instead of the thyme, since I had to trim that plant in the hydro. I added about 2/3c brown lentils at the beginning (only because I had a jar with that left in it, and I wanted to empty it, and get it off of the shelf!). I cooked all of that and the barley 4 hours in the Instant pot, on slow cooker mode, adding the browned mushrooms toward the end. It was a little thin, despite the lentils disintegrating, so I added some barley flour, which thickened it up well. A generous amount of black pepper, added at the end, was the only heat in it, which is unusual for me!
Mushroom Barley soup by pepperhead212, on Flickr
__________________

pepperhead212 is offline   Reply With Quote
Old 11-25-2018, 06:22 AM   #13
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 5,956
Quote:
Originally Posted by caseydog View Post
My dad bought the shrimp. It was Argentinian wild-caught shrimp, and they were HUGE!!! I've never seen shrimp that big before.

I bought everything else, and accidentally bought Thai Basil instead of Italian Basil. It worked, but the flavor is very different.

It was a good meal. It is one of the dishes I just make from instinct and memory. I've never bothered to write down a recipe.

CD
Were they Royal Reds?
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is online now   Reply With Quote
Old 11-25-2018, 06:46 AM   #14
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 3,718
Last night, we used up some of the leftover smoked turkey in smoked turkey soup with wild rice, carrots, onions, green onions, garlic, fresh thyme and rosemary. It also has a bit of sherry added in at the end. It's a longstanding fave to use up smoked turkey.
Last night, we used up some of the leftover smoked turkey in smoked turkey soup with wild rice, carrots, onions, green onions, garlic, fresh thyme and rosemary. It also has a bit of sherry added in at the end. It's a longstanding fave to use up smoked turkey.
Last night, we used up some of the leftover smoked turkey in smoked turkey soup with wild rice, carrots, onions, green onions, garlic, fresh thyme and rosemary. It also has a bit of sherry added in at the end. It's a longstanding fave to use up smoked turkey.
medtran49 is online now   Reply With Quote
Old 11-25-2018, 10:52 AM   #15
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,320
We had Bibimbap
__________________
My blog http://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 11-26-2018, 03:56 AM   #16
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 4,013
Quote:
Originally Posted by CraigC View Post
Were they Royal Reds?
I have no idea. They were pink like other Argentinean shrimp, and they were wild caught and huge, that's all I know. They had a pretty strong flavor. Not offensively strong, but stronger than the average gulf shrimps.

CD
__________________

__________________
I don't feel frightened by not knowing things, by being lost in a mysterious universe without any purpose, which is the way it really is as far as I can tell -- Richard Feynman
caseydog 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 06:41 AM.


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