"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 04-16-2016, 11:30 PM   #11
Sous Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 655
I'm going to try a cheddar and Gruyere cheese cream sauce over macaroni and chicken drumsticks in hoisin sauce. It's sort of a weird combination, but I don't have enough chicken to make a full meal and I wanted to get rid of the macaroni and try the cheese sauce. Now I can do both!
__________________

__________________
rodentraiser is offline   Reply With Quote
Old 04-16-2016, 11:37 PM   #12
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,094
Sat. dinner..4/16/16

We went to a rather odd concert tonight, and afterwards went to a popular (very loud) local watering hole. Split a ribeye, salad, and some steamed veggies. Steak and salad were quite good, veggies not so much. They forgot our sauteed mushrooms that were supposed to go with the ribeye (we forgot them too) so got them to go.
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-17-2016, 12:48 AM   #13
Senior Cook
 
Souschef's Avatar
 
Join Date: Aug 2014
Location: Santa Paula,CA
Posts: 407
Quote:
Originally Posted by jd_1138 View Post
T

Served with Stove Top instant stuffing, fresh made mashed potatoes, jarred gravy, and green beans.
Kayelle showed me a new wrinkle with Stove top. I microwave it in a ramekin, then put it in the toaster oven to get it a little crunchy
__________________
Souschef is offline   Reply With Quote
Old 04-17-2016, 12:49 AM   #14
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,876
Quote:
Originally Posted by rodentraiser View Post
I'm going to try a cheddar and Gruyere cheese cream sauce over macaroni and chicken drumsticks in hoisin sauce. It's sort of a weird combination, but I don't have enough chicken to make a full meal and I wanted to get rid of the macaroni and try the cheese sauce. Now I can do both!
RT, I'm trying to wrap my imagination around that odd (to me) flavor profile. How did it turn out?
__________________
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 04-17-2016, 02:12 AM   #15
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,247
We spent the greater part of the afternoon and evening out and about today, so we just picked up a pepperoni pizza at a take-away shop. No biggie, but it filled the hungry holes in our tummies.

Quote:
Originally Posted by Andy M. View Post
I got this recipe from the F&W website. It is really salty and inedible. We picked out the shrimp and bok choy and made that the meal.
That's a shame, Andy. At least you were able to salvage some of the ingredients.

Quote:
Originally Posted by Dawgluver View Post
We went to a rather odd concert tonight...
OK, prying curious minds want to know. What kind of concert did you go to?
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 04-17-2016, 04:39 AM   #16
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,090
We had chicken cutlets breaded with panko then fried. Topped them with some pesto I made from our homemade oven dried tomatos, cashews and the other regular indgredients. A really good batch of pesto. Had to put the top on the food processor to keep us from sticking a spoon in there and tasting while we finished up the rest of the stuff and started a long-cooking dinner for another night. Craig made his brussel sprouts with bacon and balsamic vingegar. Bit of an odd combo but we needed to use up the brussel sprouts and we like them like that.

Started a beef bourguignon using a recipe from ATK. A "modern" version done entirely in the oven. Haven't tasted any of it yet but it sure smells REALLY good. It's probably going to take the better part of 5 hours total by the time it's done but most of that is inactive time.
__________________
medtran49 is offline   Reply With Quote
Old 04-17-2016, 11:39 AM   #17
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,094
Quote:
Originally Posted by Cooking Goddess View Post





OK, prying curious minds want to know. What kind of concert did you go to?

CG, the local symphony orchestra paired up with a famous harmonica player. He was billed as playing Latin America style. Great, we thought. Merengue, salsa, etc. First half was just the orchestra, which was very pleasant. Second half, the harmonica guy joined them. Not so pleasant. And it sure didn't sound Latin American. As DH mentioned, it made him anxious. We were relieved when it ended.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-17-2016, 09:10 PM   #18
Sous Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 655
Quote:
Originally Posted by Kayelle View Post
RT, I'm trying to wrap my imagination around that odd (to me) flavor profile. How did it turn out?
If I like it, I can eat anything anytime anywhere. I figured the mac and cheese wouldn't be any different than having potatoes with baked chicken. Potatoes, baked chicken > mac and cheese, hoisin chicken. OK, that's like a point under a big hat - there's a connection there, just hard to see.

Anyway, the hoisin chicken was good. I've had that before and I enjoy it.

However, the cream sauce on the macaroni...I wasn't blown away. The original recipe called for Gorgonzola cheese and stuffed ravioli. That might have been really good, especially with some fresh parsley on top.

What I actually ended up doing was finally figuring out how to replicate Stouffers frozen Mac and Cheese. I like Stouffers, so I think the next time I make Mac and cheese, I'll make the cram sauce with the cheese and then scatter some bread crumbs on top and stick it under the broiler for a minute or two.

And if I figure out a way to jazz up the cheese sauce, I think I might be able to use it somewhere else.
__________________
rodentraiser is offline   Reply With Quote
Old 04-18-2016, 12:24 PM   #19
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,876
Thanks RT. I miss read your mac and cheese to include Hoisin sauce.
__________________
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 04-18-2016, 11:08 PM   #20
Sous Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 655
Quote:
Originally Posted by Kayelle View Post
Thanks RT. I miss read your mac and cheese to include Hoisin sauce.
Ooohkay, then. You're right. That is a weird flavor combo. Barf inducing, in fact. Definitely not one I would try.
__________________

__________________
rodentraiser 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 01:16 AM.


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