 |
|
04-15-2011, 06:21 PM
|
#21
|
Chef Extraordinaire
Join Date: Sep 2004
Location: california
Posts: 21,372
|
Quote:
Originally Posted by Barbara L
We will be staying home tonight. Supper will be beef stew and biscuits. LOL I just got an image of my dad saying, "Would you like a little biscuit with your butter?" 
|
I wonder if your dad and min were related 
kades
__________________
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
|
|
|
04-15-2011, 06:29 PM
|
#22
|
Traveling Welcome Wagon
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
|
Quote:
Originally Posted by kadesma
I wonder if your dad and min were related 
kades
|
LOL I do like my butter! When we have chili I like to have cheapy white bread with a nice thick coating of butter (real butter of course). I have "caught" some of my dad's sayings, so sometimes I tell James I am having a little bread with my butter!
We had a late lunch, so supper will be late as well. It is cooking now. Wow, does the meat look good! I rarely buy stew beef because it is so expensive. They had a boneless roast on sale for at least a dollar a pound less, so I bought that and cut it up when I got ready to make the stew. One of the nicest roasts I have seen (especially for a cheaper cut).
__________________
__________________
|
|
|
04-15-2011, 06:31 PM
|
#23
|
Traveling Welcome Wagon
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
|
Quote:
Originally Posted by Mama
I ended up having to toss the salad mix  so I just opened a can of green beans instead. The chicken turned out really well.
|
That chicken looks GREAT!
__________________
|
|
|
04-15-2011, 07:30 PM
|
#24
|
Head Chef
Join Date: Feb 2008
Location: Georgia
Posts: 1,810
|
Thanks Barbara!
|
|
|
04-16-2011, 12:20 AM
|
#25
|
Head Chef
Join Date: Aug 2004
Posts: 2,002
|
We had a mega salad with green leaf lettuce, grape tomatoes, sweet onion, black olives, cauliflower florets, celery, and chickpeas, with a Dijon/red wine vinegar/balsamic vinaigrette.
__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
|
|
|
04-16-2011, 02:56 AM
|
#26
|
Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
|
Quote:
Originally Posted by taxlady
It's a quarter past 19h (7 PM) and I still haven't figured out what to have for supper. I'm on my own tonight. Maybe a hamburger steak smothered in onions. Yeah, that's what I'll have with some steamed broccoli. Don't know if I want to do a carb.
|
When we have ground beef in the house, there's no doubt about what we'd be cooking. I do not like to keep uncooked ground beef for more than 2 days and the way we freeze raw ground beef does not lend itself to spur of the moment cooking.
__________________
|
|
|
04-16-2011, 03:00 AM
|
#27
|
Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
|
Quote:
Originally Posted by Barbara L
LOL I do like my butter! When we have chili I like to have cheapy white bread with a nice thick coating of butter (real butter of course). I have "caught" some of my dad's sayings, so sometimes I tell James I am having a little bread with my butter!
We had a late lunch, so supper will be late as well. It is cooking now. Wow, does the meat look good! I rarely buy stew beef because it is so expensive. They had a boneless roast on sale for at least a dollar a pound less, so I bought that and cut it up when I got ready to make the stew. One of the nicest roasts I have seen (especially for a cheaper cut). 
|
Do you think beef stew is a better budget stretcher than potroast?
__________________
|
|
|
04-16-2011, 03:50 AM
|
#28
|
Traveling Welcome Wagon
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
|
Quote:
Originally Posted by justplainbill
Do you think beef stew is a better budget stretcher than potroast?
|
I don't know--possibly. I was wondering if anyone was going to ask why I made stew and didn't just do it as a pot roast. I love both, but they each have their own unique flavor (I'm assuming this is largely due to a different amount of surface area being browned), and this time I opted for stew.
__________________
|
|
|
04-16-2011, 05:46 AM
|
#29
|
Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
|
Beautiful skin on that chicken, Mama.
__________________
Give us this day our daily bacon.
|
|
|
04-16-2011, 09:20 AM
|
#30
|
Head Chef
Join Date: Feb 2008
Location: Georgia
Posts: 1,810
|
Thanks pacanis! The skin is my favorite part
__________________
|
|
|
 |
|
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics |
|
|
|
|
|
|
|
|
» Discuss Cooking on Facebook |
|
» Recent Recipe Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|