"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 10-25-2013, 05:23 PM   #31
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by pacanis View Post
Orange Roughy, it's a fish. Mild, firm white flesh. It must be native to New Zealand because that all I ever see for sale, from NZ.

Sorry to hear about the clams.
We may never know... were they off, or do you just not like clams...
Good plan B though
I like the smell of tinned clams. They don't really smell fishy, more of a sweet smell, like their flavor.
let's hope our budding police officer has a stronger stomach when she finds her 1st decomposing tramp in a dumpster eh pac??!!
that roughy sounds good mate!
__________________

__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 10-25-2013, 05:29 PM   #32
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by Cooking Goddess View Post
I'm planning on making Bubble 'n' Squeak for the first time tonight,If I make it today I'll report back later. If I don't make it till tomorrow you'll see it in that thread.
with a piccie as well i trust!!i like b and s made with spuds,onions & sprouts mashed up & fried.eaten with pickled red cabbage or beetroot....heaven!
__________________

__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 10-25-2013, 05:37 PM   #33
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Here's something you might like, too, CG. It's a nice one pot meal and kind of similar to your bubble and squeak.
Pierogi Skillet Recipe | Taste of Home
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-25-2013, 05:59 PM   #34
Head Chef
 
KatyCooks's Avatar
 
Join Date: Jul 2013
Location: Hampshire
Posts: 1,135
Quote:
Originally Posted by Harry Cobean View Post
let's hope our budding police officer has a stronger stomach when she finds her 1st decomposing tramp in a dumpster eh pac??!!
that roughy sounds good mate!
Har ha Harry!! (You do understand I am not going to be a police officer, right? I am joining the police college as a Programme Co-ordinator!)
__________________
KatyCooks is offline   Reply With Quote
Old 10-25-2013, 06:21 PM   #35
Sous Chef
 
mmyap's Avatar
 
Join Date: Oct 2012
Location: Hawaii
Posts: 673
I think I'm going to make a dish my mom used to make. It's basically a tex-mex shepherds pie. One layer of browned gr. beef or turkey seasoned with a packet of taco seasoning. One layer of frozen corn. Top layer is mashed potato's doctored up with cheddar cheese. A bit unusual but a tasty dish.
__________________
mmyap is offline   Reply With Quote
Old 10-25-2013, 06:34 PM   #36
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,165
Fish and chips from the chippy. I know I shouldn't because they don't agree with me but I couldn't resist. Ate them with my fingers out of the paper while sitting in the car - s-o-o sophisticated!

Of course the proper way to eat fish and chips is sitting on the front at your favourite seaside place on a sunny summer evening.

When I was a student in North Wales in the late '60s/early '70s, we usually called at the chippy on the way home from the pub. Both were supposed to be out of bounds, along with playing tennis on Sundays and climbing into the hall of residence through your friend's ground floor window because you'd missed curfew and were locked out. The student in charge of lock up (we had to take it in turns) was supposed to report late-comers to our Warden (yes, that was really her title) but she was a lush and by 10pm was usually out for the count.

It could have been worse - it was only a year earlier that they had stopped making students line up for roll call in the common room at curfew time to check you were in. We just had to sign in - there were a lot of forged signatures especially at weekend! Lights out at 10pm would you believe and the rest of the world thought we were living the swinging sixties!
__________________
Mad Cook is offline   Reply With Quote
Old 10-25-2013, 07:06 PM   #37
Sous Chef
 
Rocket_J_Dawg's Avatar
 
Join Date: Aug 2013
Location: Barrie, Ontario
Posts: 788
Quote:
Originally Posted by Mad Cook View Post
When I was a student in North Wales in the late '60s/early '70s, we usually called at the chippy on the way home from the pub. Both were supposed to be out of bounds, along with playing tennis on Sundays and climbing into the hall of residence through your friend's ground floor window because you'd missed curfew and were locked out. The student in charge of lock up (we had to take it in turns) was supposed to report late-comers to our Warden (yes, that was really her title) but she was a lush and by 10pm was usually out for the count.

It could have been worse - it was only a year earlier that they had stopped making students line up for roll call in the common room at curfew time to check you were in. We just had to sign in - there were a lot of forged signatures especially at weekend! Lights out at 10pm would you believe and the rest of the world thought we were living the swinging sixties!
Wow, sounds like when I was in basic training when I joined the RCAF.
__________________
Rocket_J_Dawg is offline   Reply With Quote
Old 10-25-2013, 08:47 PM   #38
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Something went awry and my blackened fish didn't blacken, but it was good nonetheless. Could've sworn the pan was hot enough
Attached Thumbnails
Click image for larger version

Name:	dinner 10-25-13.jpg
Views:	79
Size:	132.7 KB
ID:	19132  
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-25-2013, 08:50 PM   #39
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,888
Send a message via Skype™ to taxlady
I had a rib eye steak and green beans. Stirling is at a role playing game and he doesn't like green beans and isn't big on slab-o-beef.
__________________
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 10-25-2013, 08:50 PM   #40
Head Chef
 
KatyCooks's Avatar
 
Join Date: Jul 2013
Location: Hampshire
Posts: 1,135
Quote:
Originally Posted by pacanis View Post
Something went awry and my blackened fish didn't blacken, but it was good nonetheless. Could've sworn the pan was hot enough
Well it certainly looks good Pac!
__________________

__________________
KatyCooks 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 05:15 AM.


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