"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 05-06-2013, 11:22 PM   #1
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
Dinner Tuesday 7th May 2013

Tonight we are having beef schnitzels with steamed savoy cabbage and broccoli with gravy
__________________

__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 05-07-2013, 12:57 AM   #2
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,766
there's a pork loin roast that dw neglected in the upstairs fridge, and now it's past it's date on the packaging, but if it's still good, i'm going to cut it into cubes, marinate in evoo, fresh thyme and fresh garlic chives (both from a budding spring garden), s&p, hungarian paprika, and turmeric.

since i have no skewers on hand, i'm gonna split a few chopsticks as as sub.

but all is lost if the roast is bad, and i'll have to hold my tongue. i hate wasting the flesh of an animal that gave it's life for our sustenance, so even if it's just a bit funky after scrubbing and maybe slicing down a bit, we're eating it. isn't that what spices are for?

uff da.
__________________

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


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 05-07-2013, 12:21 PM   #3
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,919
I have thick boneless (I started to add "skinless" LOL) pork chops marinating in Bruschetta Italian dressing. We will have them with Italian green beans (just a coincidence that they and the dressing are both Italian--in name anyway!).
__________________
Barbara L is offline   Reply With Quote
Old 05-07-2013, 12:32 PM   #4
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,602
well, now I have < a quart of pizza sauce left in the frig, last nights meal was tasty so will repeat the spaghetti, with an inspiration from pac....the garlic infused evoo on french bread...need to procure some french bread first.....and, another inspiration,......move the evening wine a little further from the keyboard...I only have one device to connect me to the Internet and I don't want to gum up the works..
__________________
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 05-07-2013, 01:17 PM   #5
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,415
I've been hungry for Pastitsio for a couple of weeks and have all the ingredients, so I might whip that up tonight if there's time when I get home.
__________________
Steve Kroll is offline   Reply With Quote
Old 05-07-2013, 02:02 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Tonight I think we'll have a hash brown casserole with kielbasa, onion, mushroom and cheddar.
__________________
"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 05-07-2013, 04:44 PM   #7
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,281
Trying to clear older food from the freezer, I was going to mix up a package of pasta/sauce/veggies with a Dolly Parton-size chicken breast, cut-up. But Steve Kroll's tuna steaks look so very good THEY might be coming out of the freezer instead. I think I'll have Himself grill both proteins and use one of the chicken breasts in the pasta dish tomorrow. Looks like some much-needed rain headed our way for the next couple of days.
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 05-07-2013, 05:44 PM   #8
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,766
i lucked out and the pork loin roast was still good, no funk at all, so i cut it into large cubes, skewered it in chopsticks, but changed plans a bit and made up a rub the herbs and spices of which i deciphered from a didficult conversation with one of my turkish neighbors who is learning english - i might add at an amazing rate.

anyway, it came out fantastic. i doubt they'd appreciate that i used the rub on pork loin cubes as it is intended for chicken breast, but i won't tell. shhh.

it came out fantastic; better than expected. it tasted just like the chicken skewers that we get from halal food carts at festivals in the city, but leaner since rhey usually use somewhat fattier chicken thighs, and trimmed pork loin is relatively fat free.

i'll be making this again soon as there were no leftovers.

pics and recipe later. gotta run to baseball practice.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 05-07-2013, 06:04 PM   #9
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
You make that sound so good, Bucky, I'm looking forward to seeing the rub recipe.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 05-07-2013, 07:19 PM   #10
Sous Chef
 
mmyap's Avatar
 
Join Date: Oct 2012
Location: Hawaii
Posts: 673
I think it's going to have to be some baked chicken breasts on top of potato's and carrots. Something I can shove in the oven and and forget about. Some green beans on the side. Not very inspired.
__________________

__________________
mmyap 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 09:22 PM.


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