"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 02-25-2012, 07:40 PM   #31
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Quote:
Originally Posted by FrankZ View Post
No need to get all crazy about it...


Cut back, not cut it out.
__________________

__________________
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 02-25-2012, 07:44 PM   #32
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by Aunt Bea View Post
Frank, they look great!

I won't ask what you used for meat.

Nothing but chuck roasts.
__________________

__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 02-25-2012, 07:44 PM   #33
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
Change of plan!

Mostacioli with homemade pesto
King crab legs
Sourdough

Chili will have to wait a day.
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
http://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 02-25-2012, 09:07 PM   #34
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Summer squash (yellow & zucchini) with onion, pimento and garlic cooked in butter with shrimp on top. I stuffed myself, leaving room only for the last two ice cream sandwiches.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 02-25-2012, 09:26 PM   #35
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,896
Now those are some gormet fanks, Frank!! Nice job!

I threw together a stir fry with lightly breaded pork chunks, red bell pepper and spring onions in a sauce mixture I'll likely never be able to repeat, over Jasmine Rice.
__________________
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 02-25-2012, 09:31 PM   #36
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by Kayelle View Post
Now those are some gormet fanks, Frank!! Nice job!
I had a greater helper...
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 02-25-2012, 09:49 PM   #37
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,708
I have some frozen cod pieces I'm gonna think about frying up for fish and chips. I just bought a bottle of Fat Tire New Belgium ale for the beer batter. Never heard of that beer before. Frozen fries and cole slaw as the sides. I'm about to burp the ale for the batter.

The price of cod these days. My god, once the most common fish in the Atlantic. Alfies Fish and Chips chain used to offer up bass instead of cod, if you wanted. Damn if it wasn't just as tasty as cod.

Cod is almost equal to lobster in price now.
__________________
Caslon is offline   Reply With Quote
Old 02-25-2012, 10:03 PM   #38
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
Tonight is salmon with a lemon/ginger/soy/white wine sauce. Brown rice and steamed broccoli on the side.
__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Old 02-25-2012, 10:38 PM   #39
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,708
Quote:
Originally Posted by merstar View Post
Tonight is salmon with a lemon/ginger/soy/white wine sauce. Brown rice and steamed broccoli on the side.
mmm, maybe some sliced onions on top while cooking.
Salmon steaks don't freeze well for long. Jeepers did I find that to be true.

Chunky blue cheese dressing on a salad with salmon, yum.

If you've ever wondered what salad dressing to go with salmon, wonder no more.
__________________
Caslon is offline   Reply With Quote
Old 02-25-2012, 10:59 PM   #40
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,942
Quote:
Originally Posted by Rocklobster View Post
Oh, Behave!!!
Let's do the time warp again!
__________________

__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is online now   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 12:07 AM.


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