"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 10-28-2007, 07:56 PM   #11
Executive Chef
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
Green Chili Cheese Bison burgers with oven roasted potatoes.

jpmcgrew is offline   Reply With Quote
Old 10-28-2007, 07:57 PM   #12
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,195
Chicken mushroom tortellini and fresh cucumbers.

You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix is offline   Reply With Quote
Old 10-28-2007, 11:07 PM   #13
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: My mountain
Posts: 19,351
we went to a street fair in times square today, so as we were leaving dinner was a toss up between the russian tea room and my wife's favourite italian joint Puttanesca, Italian Restaurants in NYC .

i lost the coin toss, so we had italian.

we started with insalata verde and insalata di barbabietole.
next was penne in an anchovy sugo, then squid ink tagliatelle fra diavolo, and ossobuco.
for dessert, espresso and a port wine poached pear with vanilla ice cream.
A true lover of nature does not despair now that his mistress has turned a colder cheek.
buckytom is online now   Reply With Quote
Old 10-29-2007, 03:34 AM   #14
Sous Chef
radhuni's Avatar
Join Date: Apr 2007
Location: Calcutta, India
Posts: 958
was it Sunday 29th or 28th?
radhuni is offline   Reply With Quote
Old 10-29-2007, 07:42 AM   #15
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
Roasted a 5 1/2 lb fresh free range chicken ... bought at an organic farm not far from home, farm processed (killed and cleaned) on Sat morn. aromatics in cavity, root veggies added to roaster. 1 1/2 hrs at 325*F in convection oven.

Bird was spectacular...real flavor, pan drippings made awesome gravy ... veggies were wonderful (yukon golds, parsnips, carrots, shallots)

Contrary to my norm, I made dressing outside the bird ... fresh breadcrumbs from 1/2 a loaf of rustic Italian I had in the fridge, thyme and sage, sage sausage, onion celery, a cup of brown rice (leftover), broth, s & p. Drizzled with some of the chicken fat from the bird and baked covered. Came out very well.

This was kinda a dry run for Thanksgiving as I've ordered my turkey from the same farm.

So good!
Robo410 is offline   Reply With Quote
Old 10-29-2007, 07:54 AM   #16
Master Chef
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Originally Posted by radhuni View Post
was it Sunday 29th or 28th?
It was the 28th.
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 10-29-2007, 08:23 AM   #17
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 18,368
Last night, we had heated-up leftover pork chops, fresh homemade applesauce, savory onions from a recipe in the cookbook that came with my new Advantium microwave/oven, and baked potatoes, also cooked in the Advantium.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic 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

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 12:37 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.