"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 05-20-2015, 01:04 AM   #11
Chef Extraordinaire
Cooking Goddess's Avatar
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 10,637
Re-purposed the last of the turkey breast and turned it into a half-recipe worth of this: Mushroom Turkey Tetrazini. Nowhere near as creamy as the picture; next time I'll increase liquids by 50% and go from there.

Made a garden salad to go with. Now I'm enjoying a liberal amount of red wine. I NEED an alcohol rubdown after today, and figured I'd work from the inside out.

"Eating ruins your appetite"~Mom

"If you don't use your head, you gotta use your feet."~~~more Mom
Cooking Goddess is offline   Reply With Quote
Old 05-20-2015, 04:22 AM   #12
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,820
Originally Posted by Kayelle View Post
I'm curious who eats all the massive amounts of food for all of these photo shoots? Is there any way those of us here can see these professional photo's?
There are three of us in the kitchen. If it is gluten free, I leave a plate in the fridge for the owner so he can taste the recipe. If it is not gluten free and the recipe gets a fail (that happens, but usually I have already flagged that), I'll leave a taste of that for him as well.

We have to taste everything (I literally get a bite of each main and then taste each side because I've got all four recipes on the go at once, I don't have time to stop and eat). The other two usually eat all of one of the mains and sides, and then there are the leftovers. I do four recipes, including the sides, to serve two, we plate one of each for the photos, and then there is the other serving. We are also checking portion size to make sure it is sufficient. I spend about $120 / week for the groceries for photo shoot days.

Why it takes two to do the photography and I'm chief bottle washer, kitchen helper, and play Chef, I have no idea. I could use s/one to take over as chief bottle washer. There are so many dishes because of all the mise en place shots and each step has to be shot. Even doing dishes on the fly whenever I can, it still takes 2 hours to do all the darned dishes
(3-way sink, no dishwasher...)

I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote
Old 05-20-2015, 05:16 AM   #13
Executive Chef
medtran49's Avatar
Join Date: Feb 2011
Location: Florida
Posts: 3,443
We had Rick Bayless's spaghetti squash "fideos" with chorizo and avocado that was linked in the what to do with chorizo recipe by GG. Since the package of chorizo was 1 pound and the recipe only called for 1/2, we used the rest to make the chorizo pick-ups with muenster cheese and tortillas.

Rick's recipe was pretty good. The chipotle really stood out though and we didn't have the whole tablespoon of liquid called for (didn't realize we were that low on what we keep in fridge). So, I'd probably use a little less next time and maybe add some chopped onion in there before the garlic goes into the pan. I'd definitely use the cilantro he suggests as optional garnish as well. Ours had gone bad and we didn't realize it until we pulled the bag covering it off.

And the recipe is really enough for 6 even though you wouldn't think so with just 1 s. squash and 1/2 pound of chorizo. I was stuffed and couldn't finish my plate.

For Larry, if you want to try something like this, he gives an alternative vegetarian recipe using zucchini or summer squash diced, sautéed and browned a bit instead of the chorizo. I think I'd add some of the seasonings that go into chorizo though personally.
medtran49 is offline   Reply With Quote
Old 05-20-2015, 05:28 AM   #14
Sous Chef
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 621
I did 'Lahma bi Ajeen', a Middle Eastern spicy meat pizza with tabouleh. I love doing Middle Eastern dishes, especially houmous and falafel, which I often make because my husband and I both love it.

Tonight I feel like doing Moroccan chicken and chickpea tagine with a Romaine lettuce and orange and cinnamon salad.

Tomorrow I'll probably come back to Italy and do braised Ligurian rabbit.

di reston
di reston is offline   Reply With Quote
Old 05-20-2015, 08:41 AM   #15
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,611
Originally Posted by di reston View Post
I did 'Lahma bi Ajeen', a Middle Eastern spicy meat pizza with tabouleh...
Sounds good di reston. I have made the Armenian version, lamajun (lahmachun). It's a lot of work but worth it. Fond memories of my childhood. Fortunately, there are markets nearby that cater to the Armenian population here so I can buy lamajun.
"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 05-20-2015, 05:49 PM   #16
Master Chef
Cheryl J's Avatar
Join Date: Jun 2012
Location: California
Posts: 7,951
Mmmm....I've been kind of in a cooking rut, and there is so much inspiration here...

I bought some kale and half and half to make a batch of Zuppa Toscana, before it gets too hot here. Craving JoAnn's scalloped potato with ham casserole now, too.

Turkey tettrazini, and brats with caramelized onions are calling my name now too, among others...

Grandchildren fill the space in your heart you never knew was empty.
Cheryl J 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

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:45 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.