Rocklobster
Master Chef
I am ready for a feed of that soon myslef
I Have The NEED to FEED Fri. 2/24/12
- Thread starter Andy M.
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Busy day, so its take out Italian.
DampCharcoal
Executive Chef
Now I'm hankering for a bowl of French Onion Soup topped with lava-hot cheese!
I always used provolone but a shredded mixture of that and Gruyere would be even better!
I always used provolone but a shredded mixture of that and Gruyere would be even better!
We went to Outback and my steak was overcooked... again.
I love when you say "4 seconds a side" and the wait staff says "so you want it rare?"
No.. Rare is a particular time on the grill... I want it 4 *bleeepin* seconds a side.
I love when you say "4 seconds a side" and the wait staff says "so you want it rare?"
No.. Rare is a particular time on the grill... I want it 4 *bleeepin* seconds a side.
Rocklobster
Master Chef
did you eat it or send it back?We went to Outback and my steak was overcooked... again.
I love when you say "4 seconds a side" and the wait staff says "so you want it rare?"
No.. Rare is a particular time on the grill... I want it 4 *bleeepin* seconds a side.
We went to Outback and my steak was overcooked... again.
I love when you say "4 seconds a side" and the wait staff says "so you want it rare?"
No.. Rare is a particular time on the grill... I want it 4 *bleeepin* seconds a side.
So, why do you go? I've been once. Totally underwhelmed and pricey. The one nearby closed after about 2 or 3 years.
Oh no I sent it back.
The steak is decent enough. Usually we go to a different Outback. My name and instructions on how to cook my steak are next to the grill at that one. This one is close to Kathleen's work.
As an aside.. I got steak.
Kathleen went to a steak place and got pasta. I enjoyed mine.
Kathleen
Cupcake
As an aside.. I got steak.
Kathleen went to a steak place and got pasta. I enjoyed mine.
I went because I love you. I enjoyed the company.
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
We finished up unbreaded pork tenderloin sammies left over from lunch. I'm gonna steam some asparagus and top with Bearnaise sauce (Knorr, thanks PF!) for parte deux. Too cold to go out! I think my blood has thinned from the mild winter.
DebLynn
Senior Cook
niquejim said:
Yum!
niquejim
Senior Cook
No salad, the pork was wonderful and because it is our 16th anniversary some cherry cheesecake for dessert
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Well, Happy Anniversary, Jim and Nique!
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
taxlady said:niquejim is two people?
Well happy anniversary in any case.
I think he said, a while back, it's Monique and Jim.
Littlechef
Senior Cook
Busy day, lousy weather, and not feeling so well. Dinner was a couple of DiGiorno rising crust pizzas on this meatless Friday.
Kayelle
Chef Extraordinaire
Since I screwed up on Ash Wed and made chicken, I made up for it today.
We had old school creamed tuna with onions, celery, mushrooms and peas on top of open faced buttered & toasted chabatta rolls. Yes, I made the white sauce but only because I was out of Cream of Mushroom soup. Gasp!
I made some Bisquick shortcakes and we'll have strawberry shortcake for desert later. Was glad to see the first of them in the store today.
Gotta have real whipped cream too.
We had old school creamed tuna with onions, celery, mushrooms and peas on top of open faced buttered & toasted chabatta rolls. Yes, I made the white sauce but only because I was out of Cream of Mushroom soup. Gasp!
I made some Bisquick shortcakes and we'll have strawberry shortcake for desert later. Was glad to see the first of them in the store today.
Gotta have real whipped cream too.
dinner club met tonight. other couples brought aroncini and marinara, green salad with fruit and nuts and a poppy seed dresing, and apple ppie w/ cheese. I made the entry this time: cold sesame noodles, grilled salmon with peanut sauce, stir fried shitake with spinach.
Well, in spite of some burnt onion, that didn't go in the soup, it came out great. The Gouda melted beautifully and was nice and stringy. Using "hard toast" slices of baguette worked really well too.
I guess it was because there weren't enough onions, but I was still hungry after a bowl, so I made a salad of lettuce, tomatoes, and red onion with just some salt and pepper, EVOO, and balsamic vinegar instead of a real dressing. Oh, and I sprinkled some unsalted, roasted sunflower seeds on it. It was pretty good and now I'm full. DH got tired of waiting and went to bed. I have almost a litre of soup left for tomorrow.
luckytrim
Chef Extraordinaire
Pan-Grilled Rib Eye, Sliced Portobello's sauteed in garlic / onion butter and Merlot...
