"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 07-24-2015, 01:03 AM   #11
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,938
I am still not up to cooking so our young friend Kay, who has been staying with me when TB is working, brought home a rotisserie chicken and some salads. The three of us had a good meal and there is still some chicken for sandwiches and salads.
__________________

__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 07-24-2015, 03:04 AM   #12
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,281
Too busy working on garage sale stuff today (WHO'S idea was it to price everything? ), so we cleaned up some leftovers. I made salads and cleaned out the last of the ham and a bit of yesterday's chicken by adding it to my bowl. Himself opted to follow up his salad with some of the leftover Chinese food.


Quote:
Originally Posted by GotGarlic View Post
...Tomatoes, garlic and bell, jalapeņo, cubanelle and Fresno peppers from the garden in either the salsa or the filling.
That's some pumping up the flavor there, GG. With all the tweaking you did to a standard stuffed pepper, we could always call you "Doctor Pepper".
Exit, Stage Right...
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 07-24-2015, 04:30 AM   #13
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,324
Made gado-gado tonight. Forgot to take pics.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 07-24-2015, 06:01 AM   #14
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,896
Quote:
Originally Posted by Cooking Goddess View Post
Too busy working on garage sale stuff today (WHO'S idea was it to price everything? ), so we cleaned up some leftovers. I made salads and cleaned out the last of the ham and a bit of yesterday's chicken by adding it to my bowl. Himself opted to follow up his salad with some of the leftover Chinese food.


That's some pumping up the flavor there, GG. With all the tweaking you did to a standard stuffed pepper, we could always call you "Doctor Pepper".
Exit, Stage Right...
Yer nuts, lady!

And I didn't even mention the cumin, chili powder and Mexican oregano that are in there.
__________________
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 07-24-2015, 06:02 AM   #15
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,896
Quote:
Originally Posted by Kayelle View Post
That looks just deeeelectable GG..
Thank you, Kayelle!
__________________
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 07-24-2015, 04:59 PM   #16
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,319
Quote:
Originally Posted by Kayelle View Post
I made us a glorified pasta salad with everything in it that needed using.

The big news is I experimented with a tri tip roast in the oven treating it like my favorite recipe for prime rib. I brought it to room temp. and rubbed it with a combo of soy sauce, seasonings and oil. Then I rolled the triangle of meat into a ball and secured it with silicone bands. I preheated the oven to 500 degrees and roasted the 3 lb. ball of meat for 15 minutes and turned the oven off, and left it with the door closed for 2 hrs. When it was sliced, it was perfectly rare and beautifully crusty. I'll sure be doing that again.

The magic formula is 5 min. per lb. at 500 degrees.

Wow, Kay, thanks for the tip - glad it turned out so perfectly! I'll definitely remember this. I almost always grill tri tip, as you do, but there's the occasional time when I'm out of charcoal, or it's too windy. Great sounding alternative.
__________________

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J 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 07:35 AM.


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