"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 09-12-2007, 04:04 PM   #11
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
Quote:
Originally Posted by YT2095 View Post
I`m doing a Welsh style Farmhouse soup, with fresh baked Tear&Share bread.
What's Tear & Share bread, YT?
__________________

__________________
Fisher's Mom is offline   Reply With Quote
Old 09-12-2007, 06:13 PM   #12
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,163
Weather's finally cooperating, but our oven isn't. It went out Thursday night. The repair man can't get here until sometime this Friday, so we're getting creative. I think I'm going to dip some chicken breast strips in Italian salad dressing, then in panko crumbs and pan-fry them. Will do something nice with potatoes and maybe some green beans.

Oh, well. Friday will be here before I know it.
__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 09-12-2007, 07:30 PM   #13
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
We're having grilled shrimp, salad and crusty bread. Slurp!
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 09-12-2007, 09:31 PM   #14
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,915
Quote:
Originally Posted by YT2095 View Post
I`m doing a Welsh style Farmhouse soup, with fresh baked Tear&Share bread.
And what's a Welsh-style farmhouse soup? Sounds interesting
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 09-12-2007, 09:37 PM   #15
Sous Chef
 
appletart's Avatar
 
Join Date: Dec 2006
Posts: 729
We had Colorado's Rocky Mountain big horn sheep steaks with capellini with tomatoes/basil, garlic and grated romano cheese sauce
__________________
It's time to eat!



appletart is offline   Reply With Quote
Old 09-13-2007, 04:05 AM   #16
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
the soup is more or less this: Recipe 126144 --- Harvest Broth - Cawl Cynhaeaf: Soups Stews Ethnic Welsh Wales European Hot
except I use celery instead of the turnip and lamb mince instead of the whole piece of meat (that`s all I had in the freezer).

tear and share bread is like a loaf but not so tall, and it`s made from individual balls of dough gently pushed together, that`s then part baked enough to rise and set, then allowed to cool, then you put on plenty of butter over the top, a spinkle of garlic or onion powder, then thin strips of cheese and then finish off the baking (20 mins gas mark 4) until all the cheese has bread has gone golden.

it`s very easy to rip pieces off this bread to dip in the soup.
__________________
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 09-13-2007, 10:37 AM   #17
Cook
 
Join Date: Sep 2007
Posts: 76
Wednesday has come and gone, but we had chicken breasts baked with lemon, garlic and rosemary, tomato paella and asparagus.
__________________
mercyteapot is offline   Reply With Quote
Old 09-13-2007, 12:05 PM   #18
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Quote:
Originally Posted by GotGarlic View Post
And what's a Welsh-style farmhouse soup? Sounds interesting
It's an alphabet soup, but without vowels!
__________________
Caine is offline   Reply With Quote
Old 09-13-2007, 12:40 PM   #19
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,769
roflllllll caine. thanks.

last night dw made a really good, really satisfying meal that could have been straight out of 1965.

shake-n-bake pork chops, mott's apple sauce, rice-a-roni, and a can of green giant french cut string beans.
__________________
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 09-13-2007, 12:46 PM   #20
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I added a package of sliced Chicken Andouille sausages & some sliced fresh okra to a package of Zatarain's Jambalaya mix. When I first tasted it, I couldn't understand why it tasted somewhat insipid until I realized that I had bought a box of their new "low sodium" Jambalaya mix. While I definitely do not like overly salty food & almost never add salt during cooking, this was definitely too bland for me & I'll be going back to the regular type from now on.
__________________

__________________
BreezyCooking is offline   Reply With Quote
Reply

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 04:18 PM.


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