"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 07-16-2015, 10:10 PM   #21
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Andy M. View Post
If you can slice a roasted pork loin for dinner, you can cut a whole loin into chops. Just cut thicker slices.
Yeah, I've done lots of them.
Quote:
Originally Posted by Dawgluver View Post
...
Taxy, I enjoy cutting up a whole pork loin, but I try to do it in the morning. Whole loins are on sale right now, but sadly I have no room in the freezer.
I usually don't mind. I just couldn't face it and then have to cook. Good idea to do it in the morning or a day ahead of time.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 07-16-2015, 10:55 PM   #22
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,953
I grilled NY strip steaks and they were perfect. We had beans salad and garden salad too.
__________________

__________________
Whiskadoodle is offline   Reply With Quote
Old 07-16-2015, 11:23 PM   #23
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,247
Hi Cheryl! Glad to hear you're feeling a bit better.

Ended up with leftovers. Besides that, I never got out to garden. It was a real "but first..." kind of day.

Quote:
Originally Posted by creative View Post
...not worth the money really (even at the reduced price)...it was OK but more a texture than a great flavour and so much waste on it. Can anything be done with the spindly legs on it? I sucked them...
Sucking the juice is pretty much all you can hope for on the little legs, creative. I agree with you that lobster isn't worth the cost even when on sale. Last year, when the whole lobsters were going for about $4 a U.S. pound (roughly two and a half British pound value), I bought three lobsters and cleaned each one very carefully. The actual meat we were able to consume turned out costing around $25 (16 British pounds)! Now I know exactly what my Mom meant by "too rich for my budget"!

Quote:
Originally Posted by Steve Kroll View Post
Kind of a comfort food sort of night here. Salisbury steak and gravy, with cauliflower mash and malibar spinach.
Looks good, Steve. It's been a long time since I made salisbury steak.
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 07-17-2015, 12:28 AM   #24
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,843
We had taco night with the family at the beach. Good stuff.
__________________
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
Old 07-17-2015, 01:03 AM   #25
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,703
Quote:
Originally Posted by Steve Kroll View Post
Kind of a comfort food sort of night here. Salisbury steak and gravy, with cauliflower mash and malibar spinach.

Look delicious.
How does one actually make a Salisbury steak? The ones I get frozen in a packaged meal have an almost ground beef texture to it rather than a steak like texture.
__________________
Caslon is offline   Reply With Quote
Old 07-17-2015, 03:56 AM   #26
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,030
That is basically what a Salisbury Steak is. You can make your own. Use the best meat you can afford, sauté it, remove it from the pan, and make a pan gravy with the fond. Really simply. Salisbury Steak is not a cut of meat per say. I sauté onions with mine and leave them in the pan when I make the gravy. I also sometimes will add mushrooms. Canned or fresh. I prefer fresh when I have them. You can grind your own meat if you have a meat grinder, or purchase it.

https://en.wikipedia.org/wiki/James_Salisbury
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 07-17-2015, 06:14 AM   #27
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,703
So...take a quality cut of beef, run it thru some kind of sausage grinder, form it into a round steak like patty and pan fry it? I don't own a meat grinder.
__________________
Caslon is offline   Reply With Quote
Old 07-17-2015, 06:42 AM   #28
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,026
Quote:
Originally Posted by Cheryl J View Post
I'm recovering from surgery and not up to cooking yet, so that was my reason for ordering in - I'm letting someone else do the cooking for the next couple of days.
Get well soon my friend.
__________________
salt and pepper is offline   Reply With Quote
Old 07-17-2015, 08:42 AM   #29
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
Quote:
Originally Posted by Caslon View Post
Look delicious.
How does one actually make a Salisbury steak? The ones I get frozen in a packaged meal have an almost ground beef texture to it rather than a steak like texture.
Salisbury Steak is a fancy burger, usually with lots of gravy. For mine, I had some grass fed sirloin and a chuck roast in the freezer. I ground it together, added an egg and some herbs. Then you pan sear, make the gravy, and return the burgers to the pan to simmer in the gravy until they are cooked through.

You don't need a meat grinder. You can do just as easily it in a food processor. What I would suggest, though, is to cut the meat up into 1-2" chunks, and then stick it in the freezer for maybe 15 or 20 minutes to firm it up a little before running it through the FP. And you don't want to puree it; just pulse it until it's in pea-sized chunks.

This was my daughter's favorite meal when she was younger. And now that she's home from college for the summer, she's been asking for some of those comfort foods from her childhood.
__________________
Steve Kroll is offline   Reply With Quote
Old 07-17-2015, 09:24 AM   #30
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
Quote:
Originally Posted by Cheryl J View Post
I'm recovering from surgery and not up to cooking yet, so that was my reason for ordering in - I'm letting someone else do the cooking for the next couple of days.

Get well soon, Cheryl.

...and you don't need an excuse to order in.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. 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 01:25 AM.


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