"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Thread Tools Display Modes
Old 05-27-2015, 07:43 PM   #11
Head Chef
salt and pepper's Avatar
Join Date: Jun 2011
Location: Montana
Posts: 2,006
Originally Posted by taxlady View Post
Joey, that looks yummy. You have such great looking suppers.

Thank you very much, so nice to hear.

salt and pepper is offline   Reply With Quote
Old 05-27-2015, 07:58 PM   #12
Master Chef
Kayelle's Avatar
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,749
I'm still laffin....I asked the Sous Chef to be in charge of the rice noodles for tonight, and I wanted about a third of the package. He had to weigh it on his postal scale (naturally) and when I asked him what he was doing he said "I'm boiling water, the baby's coming". Lowrdy, he's fun to cook with.

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 05-27-2015, 08:08 PM   #13
Chef Extraordinaire
taxlady's Avatar
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,815
Send a message via Skype™ to taxlady
I found some organic pork loin chops at the health food store. I made a variation of Rocklobster's Pork Tenderloin w/Mushrooms in Cream Sauce. I wanted to make something familiar, so we could really tell any difference in the chops. It's not a lot different from TNT Pork with Mushroom Herb Sauce. I like the way it turns using cream instead of flour and milk. We had it with boiled potatoes and roasted vegis. I'm still surprised by how tasty roasted vegis are.

BTW, the organic pork was a bit more flavourful than supermarket pork.
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 05-27-2015, 08:10 PM   #14
Chef Extraordinaire
Addie's Avatar
Join Date: Nov 2011
Location: East Boston, MA
Posts: 18,778
Pirate made a Quaker Oats meatloaf tonight. It was perfect. He took my last Vidalia onion and diced it up small. Baked potato and gravy. He also cooked up a medley of vegetables. This was the first time he had tried meatloaf. Surprisingly, it was very good. He is turning out to be a good cook.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 05-27-2015, 08:51 PM   #15
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,201
What do you do when you're desperate for that just-right salad dressing to top a great taco salad, and you don't have any of the regular suspects sitting in the fridge? you improvise.

All I had was ranch, raspberry-vinaigrette, and Caesar Salad Dressing, none of them right for an epic taco salad. Here's how I solved my problem.

In the fridge door sat a bottle of Sweet Baby Ray's BBQ sauce, and a bottle of Rooster Juice (Sriracha). The first was too sweet, and the 2nd had only one note. So I combined them in a bowl, a little of each at a time until it tasted like it would work. Then, I added a bit of chili powder and stirred it well. Let it rest for 10 minutes or so while I made the salad, including browning the ground beef. Yep, it worked. I am now a happy man again.

You know, that combination might make a good rib sauce.

Seeeeeeeya; Chief Longwind of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 05-27-2015, 09:41 PM   #16
Senior Cook
Souschef's Avatar
Join Date: Aug 2014
Location: Santa Paula,CA
Posts: 401
Originally Posted by Kayelle View Post
I'm still laffin....I asked the Sous Chef to be in charge of the rice noodles for tonight, and I wanted about a third of the package. He had to weigh it on his postal scale (naturally) and when I asked him what he was doing he said "I'm boiling water, the baby's coming". Lowrdy, he's fun to cook with.
All kidding aside, it was delicious, but those noodles had to cook a lot longer than the package said.
The reason they have the father boil water is to get him the heck out of the way! LOL
Souschef is offline   Reply With Quote
Old 05-27-2015, 10:57 PM   #17
Master Chef
Cheryl J's Avatar
Join Date: Jun 2012
Location: California
Posts: 6,136
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 05-28-2015, 12:23 AM   #18
Head Chef
Caslon's Avatar
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,685
I bought El Pollo Loco chicken tonight. I don't have a grill (condo) and tried the copycat marinade for it and cooking it in the oven. It wasn't the same, needless to say. Not even with my foil method.
Caslon is offline   Reply With Quote
Old 05-28-2015, 02:19 AM   #19
Certified Cake Maniac
LPBeier's Avatar
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,790
I cooked the roast I didn't do yesterday and it was a small one - I almost charred the poor thing but caught it just in time.

I had steamed veggies while TB had greek salad and gluten free gravy!
"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

LPBeier is offline   Reply With Quote
Old 05-28-2015, 02:31 AM   #20
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,186
I spent the day making Summer Vegetarian Lasagna, Quick Gnocchi with Lamb Ragu, Ginger Teriyaki Flank Steak, and another pasta dish with smoked chicken, peas, and fava beans. The sides for two of the dishes were salads I "contrived." We had lots of food left over. Since I'm not a big pasta fan, I passed on the pasta, brought home some of the teriyaki flank steak and a 4l Mayonnaise pail of salads. I ate salad topped with teriyaki flank steak. For the dressings on the salads I did a lime juice-lime zest-Persian Lime EVOO on one and the other one was with espresso vinegar, maple syrup, and EVOO. Both salads got a big thumbs' up and the
"recipes" will be in the meal kits in June. I put "recipes" in quotes because I wing making salads and find it ironic that one needs a recipe for a tossed salad at this time of year when fresh from the farm produce is available.

I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote


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 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:06 PM.

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