"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 04-22-2008, 05:50 PM   #21
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
roast heirloom turkey (free range) with stuffing (on the side) and spuds n peas. it's a 7 pounder so about 75 min will do it in convection. smells great!
__________________

__________________
Robo410 is offline   Reply With Quote
Old 04-22-2008, 06:16 PM   #22
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Inspired by GB's post (gnocchi sauce)... Since I have frozen cheese stuffed ravioli, going to pan fry them, top with lemon zest/juice, parmesan & parsley - like so eat me, delicious: The Best Gnocchi Ever In Existence; then toast some pine nuts & roast some asparagus. Need to see if I have any pancetta to add to the mix. Crusty bread & butter, & will see if I feel like a salad.
__________________

__________________
*amy* is offline   Reply With Quote
Old 04-22-2008, 07:55 PM   #23
Senior Cook
 
Join Date: Apr 2008
Location: Minnesota
Posts: 107
Dry Rub

I like Dave's idea for ribs in dry rub. Nothin' better. Oh, I can just smell them on the grill. I like Head Country Bbq sauce for finishing. I order a case every Spring.
__________________
Nancy Jane is offline   Reply With Quote
Old 04-22-2008, 08:39 PM   #24
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
We went to our hometown restaurant today and I had meatloaf, mashed potatoes & gravy, green beans, pickled beets, and a yeast roll.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 04-22-2008, 08:43 PM   #25
Master Chef
 
DaveSoMD's Avatar
Site Moderator
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,038
Quote:
Originally Posted by Nancy Jane View Post
I like Dave's idea for ribs in dry rub. Nothin' better. Oh, I can just smell them on the grill.
Nancy, I LOVE these ribs. They are done in the oven then finished on the grill or under the broiler with the sauce. Oh. ..I make my own sauce to go with my dry rub
__________________
DaveSoMD is offline   Reply With Quote
Old 04-22-2008, 08:57 PM   #26
Senior Cook
 
Join Date: Apr 2008
Location: Minnesota
Posts: 107
Ribs

Dave, I do ribs in the oven during the winter. Slow oven, sauna bath, like us Minnesota Finns. I use apple cider vinegar to tame them and a sweet spicy rub to please them. Then the bbq sauce to dress them. People bring boxes of Kleenex to my table because these ribs are so tender, tasty and good, they make them weep. I usually make a crock of my Wicked Cowgirl beans to go with them.

Enjoy your ribs and may you enjoy many more as summer approaches.
__________________
Nancy Jane is offline   Reply With Quote
Old 04-22-2008, 10:43 PM   #27
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,670
DH had the above. I had peaches and cream yogurt, a gala apple and a banana, now I'm drinking vanilla/lemon Higgins and Burke gourmet tea.
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline   Reply With Quote
Old 04-23-2008, 03:53 AM   #28
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
here are the pics of last nights dinner:


served:


Inside:
__________________
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 04-23-2008, 05:48 AM   #29
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Looks yummy!!

I had to pick my mum up so we stopped off at Sizzlers on the way back to my place. I had sizzling garlic prawns with the salad bar, and I must say, the quality of the food was higher than at lunch time. Mum had the fisherman's basket with salad bar. Even if the dessert bar was any good (which it never has been nor probably ever will be), I never end up with room for dessert!!
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 04-23-2008, 07:54 AM   #30
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
my dinner ala by myself is boring compared to the rest of y'alls--just poaching some chicken breasts in broth with red wine and cut up onion and garlic on top served with salad and zucchini---as I said boooring..........
__________________

__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Reply

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 05:59 AM.


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