"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 04-21-2016, 04:29 PM   #11
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 24,205
Cheryl, I would happily dispose of your leftovers, in case you don't have room in your fridge.

She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-21-2016, 04:38 PM   #12
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 42,064
Tonight we're having pastrami sandwiches and a salad.

"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 04-21-2016, 04:39 PM   #13
Head Chef
powerplantop's Avatar
Join Date: Feb 2009
Location: Louisiana
Posts: 2,179
Originally Posted by medtran49 View Post
Started the dinner thread early because I just made the marinade and put the sirloin strips in to marinate for bulgogi. Using the My Korean Kitchen recipe since we love her bibimbap recipe. First time making bulgogi. We'll have a spicy cucumber salad and a bean sprout salad for banchans plus jasmine rice.
Her recipes are usually good. Glad she is back to writing.
My YouTube cooking channel
powerplantop is offline   Reply With Quote
Old 04-21-2016, 05:33 PM   #14
Master Chef
Cheryl J's Avatar
Join Date: Jun 2012
Location: California
Posts: 6,858
Originally Posted by Dawgluver View Post
Cheryl, I would happily dispose of your leftovers, in case you don't have room in your fridge.
You might have to, that was one big son-of-a-gun!
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 04-21-2016, 06:08 PM   #15
Executive Chef
medtran49's Avatar
Join Date: Feb 2011
Location: Florida
Posts: 2,677
I didn't like the spicy cucumber salad at all, not the heat, just the taste. Craig put some hoisin in and that made it edible. The bulgogi was good. I prefer the bibimbap. But the bulgogi was definitely a make again, we'll probably not cut up the meat before marinading and cook it on a grill. I think that will improve the flavor and texture greatly.

PPO, I don't know if she is writing again or not, these were both pretty old recipes. She has published some E-books though.

medtran49 is offline   Reply With Quote
Old 04-21-2016, 06:45 PM   #16
Sous Chef
rodentraiser's Avatar
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 915
Well, today was supposed to be cooler. It is, but not by that much though. So although I did finally do some cooking this morning, I'm flaking off for supper.

For breakfast (don't judge me here LOL) I had toasted crostinis. They were pretty darn good and for lunch I'm having oven roasted potatoes. The only reason I'm putting all that in there is to show you I am going to be so warm and so stuffed by suppertime that I'm just going to have a salad.

This one is going to be another experiment. I'm toasting what I hope is stale enough cubed bread (in reality it should be 3 days old French bread but I'm actually toasting 6 hour old regular bread) in olive oil and then making a dressing of red wine vinegar, olive oil, and cherry tomatoes. I found some chocolate cherry tomatoes at a supermarket I went to on Sunday and in my zeal I bought 2 pints of them. So I have to start using them up before they go weird. Of course, I'm eating them like candy, too, so that helps.

I think what I'm having is called panzanella. Anyway, it sounds good and if I end up not liking it, I can always make some popcorn.
rodentraiser is offline   Reply With Quote
Old 04-21-2016, 07:33 PM   #17
Senior Cook
Join Date: Jan 2016
Location: Ohio
Posts: 394
Simple dinner tonight. We got a loaf of awesome sourdough bread at a local bakery yesterday. I drizzled a little EVOO on a sheetpan and cut 2 slices of the bread and put them on the pan topped with some pasta sauce, pepperoni, green peppers, and sliced mozzarella (didn't grate it). Baked at 350 for about 10 minutes to melt the cheese. Served with a salad. Yum.
jd_1138 is offline   Reply With Quote
Old 04-21-2016, 07:39 PM   #18
Master Chef
Cooking Goddess's Avatar
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,929
We love panzanella in our house, rr. I hope you enjoy yours.

Himself commented on liking polenta as if it were the first time he had it. I reminded him that we have had polenta. I hope he's just messing with me (something he does often) and not that his memory is going. Anyway, I think we had way more veggies today than recommended.
Attached Thumbnails
Click image for larger version

Name:	2016-04-21 20.07.41.jpg
Views:	68
Size:	64.1 KB
ID:	24640  
"Cooking is the art of adjustment." ~~~Jacques Pépin
“A party without cake is just a meeting.” ~Julia Child
"A dream is a festival of lights within your mind." ~~~ Joan Walsh Anglund
Cooking Goddess is offline   Reply With Quote
Old 04-21-2016, 09:24 PM   #19
Executive Chef
Rocklobster's Avatar
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,989
Love bulgogi, and gal-bi, and bipimbap, and...and...

Went to the city tonight to move my daughter out of her residence. She just completed her first year of university. How time flies. Anyhoo, wasn't going to miss an opportunity to eat so we met my son downtown and went for some dim sum...hot and sour soup, spring rolls, shrimp dumplings, salt and pepper squid, crispy beef, greens,....
Rocklobster is offline   Reply With Quote
Old 04-21-2016, 09:28 PM   #20
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 24,205
Originally Posted by GotGarlic View Post
Why not indeed?

The visual image I get whenever someone says they threw ingredients in cracks me up. "Get in there! Bam! Bam! Bam!"

You missed my hook shot!

She who dies with the most toys, wins.
Dawgluver 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 10:02 PM.

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