"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 05-14-2016, 07:46 PM   #1
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,265
Dinner Saturday, 5-14-2016 ~ What's Sup(per)?

We're having rummage, plucked from the depths of the fridge, as we each get hungry. I just cleaned up a small portion of sausages, peppers, and onions. Himself is still working his way through the day's worth of coffee. He probably won't eat for a while, but he get's fresh food to start - the sushi lady was filling the case at Market Basket, so I got a California Roll for him.

What are your plans? I have plenty of leftovers, so you could head to our place if you want.
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 05-14-2016, 07:54 PM   #2
Assistant Cook
 
Join Date: May 2016
Location: London
Posts: 16
Tonight I made parma wrappped roast loin of pork, apple/sage stuffing, with white truffle mashed potatoes, and medly of vegetables, pork jus.



One of the tastiest things I have made in ages!!! The salty rich parma ham and pork went so well the truffle mash. All washed down with a lovely glass of white wine.
__________________

__________________
Wobblybob is offline   Reply With Quote
Old 05-14-2016, 07:56 PM   #3
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Oven roasted chicken breast, the last of the cucumber salad and a dish of strawberries with heavy cream!
__________________
Aunt Bea is offline   Reply With Quote
Old 05-14-2016, 07:58 PM   #4
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,599
turkey salad over chopped tomatoes and nibbled on the ham I baked today
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 05-14-2016, 08:09 PM   #5
Head Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 1,799
Our social calendar has been rather full of late.
A large number of our neighbors want to have dinner with us
and say their final goodbyes.
As my kitchen has been shut down for relocation,
tonight we are going to a very small BBQ joint for the
Saturday Night Special,
Smoked Prime Rib, that comes with a baker and green salad.
I KNOW that a glass (or two) of wine will accompany this meal out with
our real estate agent.

(Off topic:We had never met our agent until we wanted to list our house and I had heard what little dynamo she is so... She said to us a few months back, "I wish that you guys weren't moving! I finally met you, and we've become friends, and now you're leaving, you can't leave!" ... she lives just up the road a piece from our place)
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 05-14-2016, 09:45 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,377
We had parm and panco crusted veal cutlets, buttered egg noodles and cucumber in dill and sour cream.
__________________
"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 05-15-2016, 05:19 AM   #7
Sous Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 797
Beautiful summer-like day (sunny and mid 70's), so it's grilling time. Marinated steak tips with a side of TJ's spinach linguine tossed with pesto, and also some broc.

I only recently learned that steak tips is a New England term for flap meat, and nobody outside of New England will know what I'm talking about when I refer to steak tips.

The Best Inexpensive Steak For The Grill Part 4: Flap Meat (Sirloin Tip) | Serious Eats
__________________
tenspeed is offline   Reply With Quote
Old 05-15-2016, 06:52 AM   #8
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,791
Ropa vieja, black beans, rice and pan Cubano. Instead of the usual flank steak, churrasco flap meat was on sale so I used it.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 05-15-2016, 09:00 AM   #9
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Had my daughter visit tonight. Her choice..what else? Rib eyes...
__________________

__________________
Rocklobster is offline   Reply With Quote
Reply

Tags
dinner, supper

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 05:16 PM.


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