"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 06-07-2016, 07:31 PM   #11
Admiral of the Texas Navy
 
forty_caliber's Avatar
 
Join Date: Jul 2010
Location: Republic of Texas
Posts: 3,412
An oldie but a goodie... So nice to walk in from a day at the office and have dinner waiting.

Crockpot Chicken and Rice in A Bag

.40
__________________

__________________
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836
forty_caliber is offline   Reply With Quote
Old 06-07-2016, 07:40 PM   #12
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
Chicken linguine alfredo with a green salad and lemon and fresh oregano dressing.
__________________

__________________
Whiskadoodle is offline   Reply With Quote
Old 06-07-2016, 07:46 PM   #13
Senior Cook
 
Join Date: Apr 2016
Location: Moselle MS
Posts: 408
I had fried rice, too! The fried rice bug must be going around. I used this recipe: Pork Fried Rice recipe | Epicurious.com
__________________
LizStreithorst is offline   Reply With Quote
Old 06-07-2016, 07:51 PM   #14
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,069
Mexican stir fry?

Stir fry with onions, carrots, jalapenos, left-over brown rice and braised chuck. Sauce made from roasted diced tomatoes, Herdez Roasted Pasilla Chile Sauce, and peach jam.
The sauce was a spur of the moment thing that I was very pleased with. Would be like a barbecue sauce with cider vinegar.
__________________
Old bachelor cook

skilletlicker is offline   Reply With Quote
Old 06-07-2016, 08:26 PM   #15
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,415
Every kid's worst nightmare: Liver and Onions.

Ok, actually it sounds pretty bad when you describe it that way. How about sautéed grass-fed Veal Liver, smothered in Mushrooms, Onions, and Bacon, with a side of Spicy Shaved Sprouts? Sounds more appetizing, right? The sauce was a white wine reduction with Dijon mustard, fresh tarragon, and sour cream. I loved it, although I'm sure not everyone would.

__________________
Steve Kroll is offline   Reply With Quote
Old 06-07-2016, 08:31 PM   #16
Senior Cook
 
Join Date: Apr 2016
Location: Moselle MS
Posts: 408
It looks and sounds fabulous, but I'm a liver lover.
__________________
LizStreithorst is offline   Reply With Quote
Old 06-07-2016, 08:33 PM   #17
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,069
Liver and onions sounds better to me. I never think to buy liver in the store. Just put in on my list. Thanks and nice picture.
__________________
Old bachelor cook

skilletlicker is offline   Reply With Quote
Old 06-07-2016, 09:56 PM   #18
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,415
Quote:
Originally Posted by LizStreithorst View Post
It looks and sounds fabulous, but I'm a liver lover.
Me, too! I hated it as a kid (my mom cooked the bejeezuz out of it, until there was nothing left but a grey lifeless lump) but have it about once a month now. I'm pretty fussy about it, though. It has to be cooked only to the point of being done... no more, no less.
__________________
Steve Kroll is offline   Reply With Quote
Old 06-07-2016, 11:30 PM   #19
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,887
Quote:
Originally Posted by Steve Kroll View Post
Every kid's worst nightmare: Liver and Onions.

Ok, actually it sounds pretty bad when you describe it that way. How about sautéed grass-fed Veal Liver, smothered in Mushrooms, Onions, and Bacon, with a side of Spicy Shaved Sprouts? Sounds more appetizing, right? The sauce was a white wine reduction with Dijon mustard, fresh tarragon, and sour cream. I loved it, although I'm sure not everyone would.

Leave off those "Spicy Shaved Sprouts" from hell and you've got a deal Steve! You're right, liver must not be over cooked.

Yumm!!

.40......it's so good to see you again!!
__________________
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 06-07-2016, 11:54 PM   #20
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,125
Tuesday, June 7th, 2016

Hey, .40, nice to see you!

Very nice, Med! Brandywine tomatoes?

Your dish looks great, Steve, but there's still no way I'm touching Brussels sprouts or liver. I will have a spoonful of your sauce pre-liver though.
__________________

__________________
She who dies with the most toys, wins.
Dawgluver 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 03:37 PM.


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