"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Thread Tools Display Modes
Old 06-01-2012, 10:23 AM   #11
Head Chef
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
Originally Posted by jabbur View Post
I have some hamburger in the fridge that needs cooked. Not sure what it will end up being. We've had tacos, hamburgers and spaghetti this week so I may try a new goulash recipe or find a casserole to make with it.
We like this one at my house.

ISO TNT Hamburger Casseroles

vagriller is offline   Reply With Quote
Old 06-01-2012, 10:43 AM   #12
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,837
I have some homemade sausage thawing. There's swiss chard and lettuce to pick in the garden. Might do a sausage-pasta-chard dish with lettuce salad on the side. Haven't decided, yet. The pantry at the farm is a little bare since I've moved a lot of stuff to the City (and including the contents of the freezer except for what is in the fridge freezer).

I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote
Old 06-01-2012, 11:27 AM   #13
Head Chef
Join Date: Feb 2012
Location: USA
Posts: 1,158
Jumbo grilled artichokes (on sale for $1.50 each), grilled salmon (w/ fennel & lemon slices), couscous or lime rice. Strawberry shortcakes.
Cerise is offline   Reply With Quote
Old 06-01-2012, 11:44 AM   #14
Senior Cook
Join Date: May 2012
Posts: 145
Venison tonight with Bil.
leasingthisspace is offline   Reply With Quote
Old 06-01-2012, 12:25 PM   #15
Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Dinner Tonight


Tonight I am preparing a stunner Sicilian Dessert called Zabaglione which I posted ... The appetiser is a simple Arugula & Radicchio Salad ...

The maincourse; Cassola, which is a Sardinian Shellfish Bullabaise, Italian Style Baguette and Prosecco to sip with it ...

Ciao, Have a lovely evening.
Margi Cintrano is offline   Reply With Quote
Old 06-01-2012, 01:09 PM   #16
Wine Guy
Steve Kroll's Avatar
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,299
Originally Posted by CraigC View Post
Psst, Steve, you can always make a "Possibles Pouch" and keep it in your vehicle.
Originally Posted by Aunt Bea View Post
Just open an extra bottle of wine, it will be fine!
LOL.. I have the credit card standing by, just in case we end up at a restaurant.
Steve Kroll is offline   Reply With Quote
Old 06-01-2012, 03:31 PM   #17
Master Chef
DaveSoMD's Avatar
Site Moderator
Join Date: Mar 2008
Location: Maryland
Posts: 7,033
I'm going to make a pizza tonight. Was planning to make on the grill but it is raining so it will be the pizza stone and oven.
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote
Old 06-01-2012, 04:14 PM   #18
Executive Chef
Whiskadoodle's Avatar
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,498
Ever wonder how come a pig has ďspare ribsĒ unlike other animals. And how come they are spares? And did you ever notice they are smaller in size, like todayís spare tires on a car.

Today Iím making de-boned ribs AKA boneless ribs. Must be from the other end of the spares. Buried treasure is how Iím cooking them. Submerged in a pot of baked beans in a slow oven. And donít you wish a slow oven would hurry up sometimes too.
Whiskadoodle is offline   Reply With Quote
Old 06-01-2012, 04:40 PM   #19
Traveling Welcome Wagon
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
Originally Posted by Steve Kroll View Post
DD and her boyfriend have offered to make dinner tonight, and I'm more than happy to pass the potholders to the kids.

I am a little concerned, though, that they may be biting off more than they can chew. Neither of them cook all that much, but they've decided on a pretty labor-intensive meal: four-cheese ravioli, salad, and bread from scratch.

I salute them for their ambition, but I'm not sure they realize what they're getting into.
Trial by fire. It could turn out to be either a meal you all rave about for years, or something you look back on many years from now and laugh about.

It is "date night" at our friends' house. She is making chicken in BBQ sauce. That will be ok for our diet, but I'm not sure what the rest of the meal will be, so we will bring a couple pickles along (sugar blockers) to eat before the meal, and maybe some chia seeds. Our Friday date nights are our biggest challenge with this diet. But we are working with it.
Barbara L is offline   Reply With Quote
Old 06-01-2012, 05:46 PM   #20
Chef Extraordinaire
Uncle Bob's Avatar
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,501
George Dickel...........
Pork Chops........
Toasted Cornbread.......
A mixture of roasted sweet & red potato mixed with stir fried yellow squash, zukes, shrooms, and onions..(All musgoes...)
Cold slices of Vidalia onion and a few pods of fresh cayenne.

There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob 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

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:22 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.