"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-22-2019, 12:05 PM   #1
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,097
What are you eating Monday July 22, 2019?

Food shopping day. Out of house at 6:15am (80F and humid) before it heated up. I hit ShopRite & Trader Joe's.

Brunch was rotisserie chicken, stuffed grape leaves, feta cheese chunks and peach slices.

Click image for larger version

Name:	lunch_chicken_072219_IMG_6034.jpg
Views:	39
Size:	50.2 KB
ID:	35725


July 22nd
__________________

__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 07-22-2019, 12:45 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,733
Scrolling through Twitter this morning, I came across a recipe that looked good. I clicked on it and started to read it when I realized it looked familiar. I went to my recipe/poultry folder and realized I had four other copies of the exact same recipe. Clearly I didn't need another copy. I deleted all but one copy of the recipe, printed it out and grabbed a package of boneless skinless chicken thighs out of the freezer.

The recipe is for Sambal Chicken Skewers (Bon Appettit/Epicurious) and it still sounds good. I'll report back to let you know if my years long fascination with this recipe was actually worth it.
__________________

__________________
"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 07-22-2019, 12:51 PM   #3
Executive Chef
 
Join Date: Mar 2008
Posts: 3,671
I'm making some whole wheat bread so decided on pizza. With green peppers, cooked onions, pineapple, black olives, mushrooms, a fennel tomato sauce on the bottom and a no-cheeze sauce on the top.
__________________
https://cspinet.org/eating-healthy/foods-avoid/big-fat-myths
Check out NutritionFacts.org for the latest in nutrition research.
blissful is offline   Reply With Quote
Old 07-22-2019, 01:32 PM   #4
Executive Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
I picked up a couple of thick bone-in pork chops, which I will sous vide at 140 (per seriouseats). Rain is in the forecast for dinner time, so I'll set up the propane burner in the garage and sear them in a CI skillet, keeping the mess out of the kitchen. Sides will be pasta salad and a house salad.
__________________
If you are not capable of a bit of alchemy, don't bother going into the kitchen - Colette
tenspeed is offline   Reply With Quote
Old 07-22-2019, 04:34 PM   #5
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,809
I'll be doing a Hot Bacon/Shrimp Asparagus Salad based on this recipe from Taste of Home.
https://www.tasteofhome.com/recipes/...paragus-salad/
__________________
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 07-22-2019, 08:37 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,733
Quote:
Originally Posted by Andy M. View Post
Scrolling through Twitter this morning, I came across a recipe that looked good. I clicked on it and started to read it when I realized it looked familiar. I went to my recipe/poultry folder and realized I had four other copies of the exact same recipe. Clearly I didn't need another copy. I deleted all but one copy of the recipe, printed it out and grabbed a package of boneless skinless chicken thighs out of the freezer.

The recipe is for Sambal Chicken Skewers (Bon Appettit/Epicurious) and it still sounds good. I'll report back to let you know if my years long fascination with this recipe was actually worth it.
UPDATE!: This recipe is really good.SO and I both liked it a lot. It's super simple to make.

https://www.epicurious.com/recipes/f...ewers-51175290
__________________
"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 07-22-2019, 09:29 PM   #7
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 12,966
Easy stove top dinner of mac and ground beef. Click image for larger version

Name:	IMG_20190722_205452686.jpg
Views:	31
Size:	60.3 KB
ID:	35727
__________________
“How can you govern a country which has 246 varieties of cheese?”— Charles de Gaulle

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 07-22-2019, 09:50 PM   #8
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,574
Quote:
Originally Posted by tenspeed View Post
I picked up a couple of thick bone-in pork chops, which I will sous vide at 140 (per seriouseats). Rain is in the forecast for dinner time, so I'll set up the propane burner in the garage and sear them in a CI skillet, keeping the mess out of the kitchen. Sides will be pasta salad and a house salad.
I tend to go with 145 for BI pork chops sous vide. The texture doesn't seem quite right at lower temperatures, at least to me. Let us know how they turn out!

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 07-22-2019, 09:51 PM   #9
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,097
First run of Homemade Chicken Mei Fun. Was good but needs a little tweaking.

Click image for larger version

Name:	chicken_mei_fun_072219_IMG_6038.jpg
Views:	25
Size:	45.8 KB
ID:	35728
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 07-22-2019, 09:55 PM   #10
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,574
I had another airline meal for dinner. They called it beef short ribs, but I know what short ribs look like, at it is not what was on my plate. It was kind of a beef puck of some sort. It had fake grill marks on it -- not kidding. It's like they used a stencil and edible spray paint.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 07-22-2019, 10:07 PM   #11
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 21,579
Send a message via Skype™ to taxlady
We ordered out. I had a steak, pepperoni, and mushroom sub. Stirling had tortellini with a meat and tomato sauce.
__________________
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 07-22-2019, 10:46 PM   #12
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,809
Quote:
Originally Posted by Kayelle View Post
I'll be doing a Hot Bacon/Shrimp Asparagus Salad based on this recipe from Taste of Home.
https://www.tasteofhome.com/recipes/...paragus-salad/

This turned out great for a summer night. I've made this recipe before, but added shrimp to the mix this time on a bed of baby spinach with slivered red onion slices, along with toasted garlic bread. Tasty and pretty me thinks...
Attached Thumbnails
Click image for larger version

Name:	P7220021[1].jpg
Views:	31
Size:	77.2 KB
ID:	35730  
__________________
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 07-23-2019, 12:21 AM   #13
Head Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 1,033
I made a batch of gazpacho for earlier, then later I made some gumbo, with a generous amount of tomatoes, plus some of the okra I've been harvesting. I started out with 4 oz of bacon in the gumbo, and I realized that was the first meat I had used in well over a week! That's because I'm trying to use up all those veggies from the garden, yet I've not made much of a dent in them.
__________________
Dave
pepperhead212 is online now   Reply With Quote
Old 07-23-2019, 01:03 AM   #14
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,574
Quote:
Originally Posted by pepperhead212 View Post
I made a batch of gazpacho for earlier, then later I made some gumbo, with a generous amount of tomatoes, plus some of the okra I've been harvesting. I started out with 4 oz of bacon in the gumbo, and I realized that was the first meat I had used in well over a week! That's because I'm trying to use up all those veggies from the garden, yet I've not made much of a dent in them.
With all the tomatoes, that's a Creole gumbo. The bacon is probably as close as you can get to Tasso in NJ, unless you make your own. I have to make my own in Dallas, because I can't buy it here. Okra is used in Creole and Cajun gumbo, depending on who makes it. I use it in my gumbo, which is a Cajun gumbo.

I've never made a Creole gumbo, which is probably a better choice for summertime. I need to do it sometime. I'm thinking some good Gulf shrimp for that.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 07-23-2019, 05:20 AM   #15
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,107
Beer brined grilled pork chops and a medley of sauteed fresh corn, green and red bell peppers, and onions.
medtran49 is online now   Reply With Quote
Old 07-23-2019, 05:25 AM   #16
Executive Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
Quote:
Originally Posted by caseydog View Post
I tend to go with 145 for BI pork chops sous vide. The texture doesn't seem quite right at lower temperatures, at least to me. Let us know how they turn out!

CD
Pork chops came out great. They were lean center cut chops, and I don't think I would cook them higher than 140. There are a couple of specialty meat shops in the area, and I'll have to try some shoulder chops.

Searing in the CI pan on the propane burner worked much better than the steaks I seared on the grill. It's not something I would do indoors, though. I expected a lot of smoke and spattering, and I wasn't disappointed!
__________________
If you are not capable of a bit of alchemy, don't bother going into the kitchen - Colette
tenspeed is offline   Reply With Quote
Old 07-23-2019, 09:31 AM   #17
Cook
 
Join Date: May 2019
Location: edinburgh
Posts: 95
Chickpea and Quinoa Salad! it was light and amazing.
kenmiller is offline   Reply With Quote
Old 07-23-2019, 01:44 PM   #18
Chef Extraordinaire
 
luckytrim's Avatar
 
Join Date: Dec 2005
Location: southeastern pa.
Posts: 11,965
Hot Turkey Open-Faced & mashed Spuds, Gravy, Steamed Sprouts, Mexican Street Corn...


Click image for larger version

Name:	Turkey & Gravy.jpg
Views:	22
Size:	53.6 KB
ID:	35736
__________________
“Popcorn for breakfast! Why not? It's a grain. It's like, like, grits, but with high self-esteem.”
― James Patterson
luckytrim is offline   Reply With Quote
Old 07-24-2019, 11:10 AM   #19
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,296
Monday, I made fresh pesto with basil from the garden and used that to make pesto pasta and bruschetta. I served previously grilled chicken on the pasta and more pesto :yum : And a few quick pickles.
Click image for larger version

Name:	0722192109b.jpg
Views:	22
Size:	54.2 KB
ID:	35748
__________________

__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Reply

Tags
eating

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





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:10 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×