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01-17-2010, 05:48 PM
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#31
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Executive Chef
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
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Quote:
Originally Posted by Uncle Bob
Coq Au Vin...
French Bread...
Delmonico Nut Cake....
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Where do you get an old chicken these days? 
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"Food is our common ground, a universal experience." - James Beard
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01-17-2010, 05:52 PM
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#32
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Chef Extraordinaire
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
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left over country beef rib. just not sure how. maybe tacos again or maybe on onion bun.maybe just as is with pasta with Alfredo sauce and a salad. always decisions. lol
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"life isn't about how to survive the storm but how to dance in the rain" 
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01-17-2010, 05:54 PM
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#33
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Master Chef
Join Date: Apr 2009
Posts: 9,281
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Quote:
Originally Posted by LPBeier
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twice as nice!! LOL
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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
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01-17-2010, 07:08 PM
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#34
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,194
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Chicken rubbed with s&p, stuffed with onions and lime and roasted on top of carrots, onions, and potatoes. Green salad and a big glass of wine.
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You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix 
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01-17-2010, 07:18 PM
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#35
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Cooking Links Contest Winner
Join Date: Oct 2005
Location: Wamego, KS
Posts: 1,196
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We are having breakfast for dinner! Crepes filled with fruit and cream cheese.. and not sure what else yet!
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~ Shannon 
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01-17-2010, 08:04 PM
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#36
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,225
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Fried chicken. I am working on my recipe... The crust needs some work. I want the crush crispy like popeys.
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01-17-2010, 08:47 PM
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#37
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Master Chef
Join Date: Apr 2009
Posts: 9,281
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Quote:
Originally Posted by powerplantop
Fried chicken. I am working on my recipe... The crust needs some work. I want the crush crispy like popeys.
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looks fantastic!! a bit of cornstarch and baking powder in the flour will help crisp it up.
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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
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01-17-2010, 09:49 PM
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#38
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,225
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Quote:
Originally Posted by msmofet
looks fantastic!! a bit of cornstarch and baking powder in the flour will help crisp it up.
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msmofet, thanks for the smack over the head. I use that when doing Korean Fried Chicken why not when doing southern fried? Taste was good and it was juicy. The roasted potatoes and gravy were awsome the only down side was the crust on the chicken was not quite what I was looking for.
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01-17-2010, 10:00 PM
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#39
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Head Chef
Join Date: Jul 2008
Posts: 2,325
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Quote:
Originally Posted by PattY1
I am cooking a batch of Swiss Steak to freeze, I might have one of those with mashed potatoes and a veggie, TBD. Or maybe I will just have a Pork Burger.
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Nixed the Mashed Potatoes. I remembered that I had leftover rice in the fridge., tasty and less work. Also nixed the veggie. Funny thing, I put 5 steaks in the pan and only took 4 out???? Maybe my ghost was hungry!
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01-17-2010, 10:21 PM
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#40
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Certified Cake Maniac
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 19,620
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Quote:
Originally Posted by Alix
Chicken rubbed with s&p, stuffed with onions and lime and roasted on top of carrots, onions, and potatoes. Green salad and a big glass of wine.
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So, my dinner invitation got lost in the email, right? 
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