"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 11-16-2019, 05:59 PM   #1
Chef Extraordinaire
 
luckytrim's Avatar
 
Join Date: Dec 2005
Location: southeastern pa.
Posts: 12,122
What's Cookin' Saturday 11/16 ...

Grilled Delmonico Steak on a bed of Memphis-Style BBQ Sauce, Air-Baked Sweet Potato, "Tex-Mex" Sweet Corn with Chopped Poblano & Red Pepper, Salad of Iceberg, Beefsteak and Radish with Red Wine Vinaigrette...



Click image for larger version

Name:	Delmonico Steak.jpg
Views:	36
Size:	71.2 KB
ID:	37373

__________________

__________________
“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 11-16-2019, 06:30 PM   #2
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,843
You sure got some great grill marks on that steak LT!! Nice looking meal to be sure.


I had to put a hold on those lamb chops the other nite, so they will be for dinner with Summer Squash Casserole and seamed broccoli.
__________________

__________________
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 11-16-2019, 06:36 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,798
Tonight’s dinner is BLTs along with egg and lemon soup.
__________________
"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 11-16-2019, 06:53 PM   #4
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,135
An untraditional paella. Finally got to use my Bomba rice. There's Maine lobster (small) claw and tail meat, shrimp, chicken, chorizo, some of Craig's home cured bacon that was leftover from something else, some sofrito that I made a huge batch of and froze in portions a while back, green peas and roasted red bell strips, and, of course, some saffron.
Attached Thumbnails
Click image for larger version

Name:	2019-11-16 18.37.47.jpg
Views:	45
Size:	60.0 KB
ID:	37374  
medtran49 is offline   Reply With Quote
Old 11-16-2019, 07:58 PM   #5
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,148
Family had Burger King. I had a burger (no bun) and a small boiled potato with butter.
__________________
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 11-16-2019, 08:07 PM   #6
Head Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 1,061
That looks and sound delicious, medtran! So, how was that Bomba rice? Was it better than others for cooking the Paella?

I made a batch of chili today, unusual because the beans I used in it were black chick peas. I only used these because I cleaned up and re-organized my pantry section with all the jars of lentils, legumes, and grains, and labeled several to "use 1st". So this was one of them, and I didn't even know what I would use them in I just soaked and pressure cooked them in the IP, then slow-cooked the chili for about 5 hrs, and they still weren't falling apart. Definitely the hardest legume I have cooked! Also, one of my favorites. The chili has hardly any red, due to the darkness of the beans.
Chili, made with black chick peas and ground beef. by pepperhead212, on Flickr

Also had some guacamole to snack on, while waiting for the chili. Made this with the last of the cherry tomatoes from the garden, and some of the last of the Hanoi Market peppers (my favorite for guac).
Guacamole to snack on, while waiting for the chili. by pepperhead212, on Flickr
__________________
Dave
pepperhead212 is online now   Reply With Quote
Old 11-16-2019, 08:20 PM   #7
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,135
Quote:
Originally Posted by pepperhead212 View Post
That looks and sound delicious, medtran! So, how was that Bomba rice? Was it better than others for cooking the Paella?

r
Thanks, it came out really good. I'll only use 1 portion of the sofrito instead of the 2 I used tonight next time though.

I usually use Valencia, which is what Cubans and Puerto Ricans normally use. The Bomba started to form the soccarat a bit faster, but that was about the only difference. For the price difference, I'll probably stick with the Valencia from now on unless there is a special reason to use the Bomba.
medtran49 is offline   Reply With Quote
Old 11-16-2019, 08:34 PM   #8
Executive Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,583
Shrimp & scallops in lemon & butter sauce...w/ oyster shooters,...

[IMG][/IMG]
salt and pepper is offline   Reply With Quote
Old 11-16-2019, 09:54 PM   #9
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,689
Pan-seared Chicken Breast Salad

58g protein, 17g net carbs, 16g fat
Sorry no picture
Click image for larger version

Name:	Annotation 2019-11-16 204242.jpg
Views:	20
Size:	44.5 KB
ID:	37377
__________________
"'Eat food, not too much, mostly plants." - Michael Pollan

Old bachelor cook
skilletlicker is offline   Reply With Quote
Old 11-16-2019, 10:33 PM   #10
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 21,707
Send a message via Skype™ to taxlady
We had a tray bake of chicken, Italian sausage cut into pieces, celeriac, turnip, carrots, sunchokes, potatoes, onion, and garlic. That turned out really good and I will make it again. We had more of the stewed plums with cream for dessert.
Click image for larger version

Name:	IMG_20191116_193118.jpg
Views:	24
Size:	73.4 KB
ID:	37378
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-17-2019, 08:24 AM   #11
Head Chef
 
Join Date: Apr 2013
Location: Elizabeth City
Posts: 1,350
We had potato, onion & kielbasa soup for lunch - and actually made just enough for our lunch and Mom had the leftovers for supper. I had leftover BBQ with a salad for supper.
__________________
Cindi in NC
Just a crazy T-2 blonde!
Take life one day at a time - and what doesn't kill you will only make you stronger. ( Unknown/Kelly Clarkson)
cjmmytunes is offline   Reply With Quote
Old 11-17-2019, 11:37 AM   #12
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,015
SIL and her hubby were gone most of the day, so Himself and I did a little grocery run. I made salads and stuffed baked potatoes (with ham, broccoli, cheese, and a little Greek yogurt in lieu of sour cream) for the four of us when they got back.
__________________
“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 11-17-2019, 12:19 PM   #13
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,371
We went to a Thai restaurant downtown for the first time. Very disappointing. The summer rolls were hot, as if they had been put in the microwave It turned out that the "peanut sauce" was bottled sweet Thai chili sauce with chopped peanuts on top. My pad Thai was tasty, but when I asked for the spice tray to give it some heat, it had a hot pepper powder, Sriracha with no flavor and pickled jalapeños with no flavor. It was really strange. DH liked his yellow curry with octopus, but again, he couldn't spice it up.

I have half of the plate of pad Thai leftover. I'll roast a chicken breast and have it for lunch tomorrow.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 11-17-2019, 01:09 PM   #14
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,514
Mississippi River Catfish. Fried in P-nut oil
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 11-17-2019, 02:58 PM   #15
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 21,707
Send a message via Skype™ to taxlady
Quote:
Originally Posted by GotGarlic View Post
We went to a Thai restaurant downtown for the first time. Very disappointing. The summer rolls were hot, as if they had been put in the microwave It turned out that the "peanut sauce" was bottled sweet Thai chili sauce with chopped peanuts on top. My pad Thai was tasty, but when I asked for the spice tray to give it some heat, it had a hot pepper powder, Sriracha with no flavor and pickled jalapeños with no flavor. It was really strange. DH liked his yellow curry with octopus, but again, he couldn't spice it up.

I have half of the plate of pad Thai leftover. I'll roast a chicken breast and have it for lunch tomorrow.
I once went to a Thai resto with my sister. She really isn't used to hot so she wanted it to be a 2 on a heat scale of 10. Since we were having the same thing, they gave me mine the same way. I swear, it was something like -5 on a heat scale of 10. They gave me some hot sauce, which I tasted on its own, and it was hot, maybe a 6 or 7. But, when I put it on the food, the food went back to no heat whatsoever. Very peculiar.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Reply

Tags
cook

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 10:28 PM.


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