"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Thread Tools Display Modes
Old 07-08-2016, 07:01 PM   #1
Sous Chef
Silversage's Avatar
Join Date: Aug 2004
Location: Florida
Posts: 858
No one is cooking on 7/8/16?

We had Chinese barbecue pork (char siu) in steamed buns (bao), with pickled watermelon rind,cilantro, and chopped peanuts.

My kind of supper.

Attached Thumbnails
Click image for larger version

Name:	Bao (6).jpg
Views:	70
Size:	64.4 KB
ID:	24991  

In our house, dog hair is a condiment!
OMG! I decided to blog!
Silversage is offline   Reply With Quote
Old 07-08-2016, 07:12 PM   #2
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 23,803
We are in search of a good Chef's salad and a killer mango margarita. And I think I know exactly where to find them both.

She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 07-08-2016, 07:19 PM   #3
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,111
I've already cooked. We had burgers on the grill tonight.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 07-08-2016, 07:35 PM   #4
Head Chef
salt and pepper's Avatar
Join Date: Jun 2011
Location: Montana
Posts: 2,007
BBQ Tri-Tip french dip with a shrimp stuffed avocado + broccoli.

salt and pepper is offline   Reply With Quote
Old 07-08-2016, 08:31 PM   #5
Master Chef
Cheryl J's Avatar
Join Date: Jun 2012
Location: California
Posts: 6,142
Mmmm....great looking pics, Silversage and Joey.

Inspired by Beth, I made a meatloaf this morning. Dinner this evening was a meatloaf sandwich, barely warmed to take the chill off, on sourdough with a light spread of mayo. Oven roasted potato wedges and fresh picked tomatoes on the side.

I'm fixin' to slice up the meatloaf and save a couple of sandwich sized slices for the next day or two, and portion out the rest to freeze. I can't begin to write a recipe. Meatloaf is kind of like my potato salad...it's never exactly the same twice, but the meatloaf has to include bell pepper and onions. This one turned out particularly good.
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 07-08-2016, 10:20 PM   #6
Master Chef
Kayelle's Avatar
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,751
Beautiful pictures!

We treated ourselves to beautiful bacon wrapped Fillet Mignon's. They were rare and succulent to our specks, and worth every bite. Sides were leftover grilled veggies from last night along with loaded baked potato ..the loaded flesh for him and the loaded skins for me. A marriage made in heaven. lol
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 07-08-2016, 10:35 PM   #7
Chef Extraordinaire
Addie's Avatar
Join Date: Nov 2011
Location: East Boston, MA
Posts: 18,781
Well, I took up an idea from Andy. Made a big pot of American Chop Suey and got two days out of it. Thanks Andy for the idea.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is online now   Reply With Quote
Old 07-08-2016, 10:51 PM   #8
Master Chef
Cooking Goddess's Avatar
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,117
Good as those photos look, I'm not tempted tonight because we has a delicious, non-photographed dinner.

Got some just-caught Lake Erie walleye at the store. *swoon* Dusted it up just a bit with The Spice House's Florida Seasoned Pepper, grilled it, and added some sides: leftover mac-and-cheese, steamed broccoli, Brussels sprouts. Chased it all down with a Great Lakes amber Lager, "Elliot Ness".
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 07-09-2016, 06:48 AM   #9
Head Chef
medtran49's Avatar
Join Date: Feb 2011
Location: Florida
Posts: 1,982
We had butternut squash gnocchi with browned butter and sage, with a side of zucchini, tomato, onion and garlic "stew."

I used this recipe Butternut Squash Gnocchi with Sage Brown Butter recipe | Epicurious.com . You roast the squash and use the puree as part of the gnocchi dough. They were good, but I really didn't taste the butternut. Craig said he could a little in the background. The only good thing about the recipe is the squash has half the carbs of a potato so you can still have gnocchi and cut carbs. I'd rather have the full carbs and cubed roasted butternut squash personally.

If anybody decides to make this, these gnocchi do take a little more time to cook after they float than regular potato gnocchi, but not nearly as much time as recipe calls for. I think I ended up cooking them about 4-5 minutes after they floated in just barely boiling water. Cooked them in 3 batches and ended up having to put the first 2 back in for a few minutes because they weren't cooked through and were gummy. Oh, and I baked the potato, didn't boil it, so I didn't need quite as much flour as recipe called for either.
medtran49 is offline   Reply With Quote
Old 07-09-2016, 09:26 AM   #10
Executive Chef
Mad Cook's Avatar
Join Date: Jun 2013
Location: North West England
Posts: 4,089
Originally Posted by salt and pepper View Post
BBQ Tri-Tip french dip with a shrimp stuffed avocado + broccoli.

That looks absolutely delicious!

Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote

cook, cooking

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 06:01 PM.

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