"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 05-22-2016, 08:00 PM   #11
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,856
It's been cool and intermittently rainy for several days now, so I thought we needed some comfort food. Meatloaf, mashed potatoes and buttered, steamed peas. Mmm.
Attached Thumbnails
Click image for larger version

Name:	1463961632364.jpg
Views:	61
Size:	47.4 KB
ID:	24801  
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 05-22-2016, 08:19 PM   #12
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,879
Wow, everything looks and sounds deeelicious!

I'm doing Kung Pao chicken and shrimp with Shirataki guilt free noodles.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-22-2016, 09:32 PM   #13
Senior Cook
 
Join Date: Apr 2016
Location: Moselle MS
Posts: 407
Dang, it's so easy! I will make it but I think I'll use thighs.
__________________
LizStreithorst is offline   Reply With Quote
Old 05-22-2016, 09:51 PM   #14
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,879
Quote:
Originally Posted by Kayelle View Post
Wow, everything looks and sounds deeelicious!

I'm doing Kung Pao chicken and shrimp with Shirataki guilt free noodles.
CG, thanks for the hint on another thread about perfect shrimp from Serious Eats. Easy Techniques to Improve Any Shrimp Recipe | Serious Eats

For the dinner dish tonight, I poached the brined shrimp separately to give it fair taste test, and I'm sold too! A bit of baking soda and a little kosher salt sure produces remarkable shrimp! Now I'll never do shrimp again without this trick, just like I'll never eat another pork chop without it being brined.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-22-2016, 10:22 PM   #15
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,248
Dinner Sunday 5-22-16

Kayelle, that does make a good thing even better, doesn't it? Four parts Kosher salt (1 tsp) to one part baking soda (1/4 tsp) for every pound of shrimp. Hard to believe such a small amount makes a big difference.



I'd be drooling over your food porn, Craig and GG if we hadn't had our own delish dish. I seared chicken pieces tossed with a generous amount of fajita seasoning, cooked up a mess of onions and red/yellow/green peppers, and griddled fresh corn taco shells I spied at the store. Topped with just a dab of sour cream and a couple slices of avocado, and chowed down. Glad none of the neighbors answered the call of our smoke detectors, though!
Attached Thumbnails
Click image for larger version

Name:	2016-05-22 21.57.36.jpg
Views:	47
Size:	53.6 KB
ID:	24803  
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 05-23-2016, 06:54 AM   #16
Sous Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 796
The forecast was for scattered showers, so I planned to cook a pork tenderloin with balsamic cranberry sauce in the pressure cooker (recipe from Beth Hensperger's cookbook). The forecast was wrong, as it was sunny, but I went ahead with the pressure cooker meal anyway. The recipe called for 20 minutes at high pressure, then allowing the pressure to release naturally. Cooking time seemed long, but I never cooked a pork tenderloin in the pressure cooker before so I followed the instructions. Somebody must have tested this before publishing the cookbook, right? WRONG! I stuck the thermometer in the meat and it immediately shot past 190. As overcooked as it was, it was still edible, as it stayed moist in the pressure cooker. The balsamic cranberry sauce helped, and the sauce is a definite do again, either with poultry or pork. With hindsight, I should have grilled the pork.
__________________
tenspeed is offline   Reply With Quote
Old 05-23-2016, 07:12 AM   #17
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Grilled sausage on buns, a few deli salads and deep fried polenta sticks...
__________________
Rocklobster is offline   Reply With Quote
Old 05-23-2016, 07:48 AM   #18
Senior Cook
 
GA Home Cook's Avatar
 
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 469
Fish taco night, plus some chicken for DWClick image for larger version

Name:	ImageUploadedByDiscuss Cooking1464004120.541683.jpg
Views:	30
Size:	54.9 KB
ID:	24805


Sent from my iPhone using Discuss Cooking
__________________

__________________
GA Home Cook 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 12:00 AM.


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