"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 11-22-2015, 03:55 PM   #1
Executive Chef
bethzaring's Avatar
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,912
What's cooking Sunday 11/22/15?

We are having carrot soup and the test apple pie. I am signed up for two apple pies for Thanksgiving and I picked a lot of unknown varieties of apples this fall. The pie turned out good!

What are you fixing?


Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 11-22-2015, 04:26 PM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,586
I have a batch of chili simmering. We'll have that and some cornbread for dinner.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-22-2015, 04:43 PM   #3
Head Chef
creative's Avatar
Join Date: Jun 2014
Location: UK
Posts: 1,521
I had some anchovy fillets to use up (having used a couple in a recipe). I have an excellent recipe for a Marinara Sauce (to go with pasta) using anchovy fillets.

It's mostly a simple tomato sauce but with chopped anchovies that dissolve when simmered over about 30 mins. The taste is surprisingly full of flavour, savoury and worth making. I did a variation of it using celery, carrot and finely sliced cabbage. Had the sauce with spaghetti.
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 11-22-2015, 04:51 PM   #4
Senior Cook
Join Date: Sep 2015
Location: Permian Basin
Posts: 499
We went to the local pizza, pasta, potato, salad and soup buffet.
cinisajoy is offline   Reply With Quote
Old 11-22-2015, 04:57 PM   #5
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,570
We are en route from Michigan to home. We have a hotel reservation in Ohio; we'll probably eat in the hotel restaurant.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 11-22-2015, 05:21 PM   #6
Master Chef
Aunt Bea's Avatar
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,284
I made a taco salad minus the corn chips and beans.

The leftover taco meat will morph into a small two bowl pot of chili for tomorrow.
Aunt Bea is offline   Reply With Quote
Old 11-22-2015, 06:24 PM   #7
Chef Extraordinaire
Kayelle's Avatar
Join Date: Mar 2010
Location: south central coast/California
Posts: 11,571
I'm blasting a pork tenderloin in the oven with some fresh asparagus, both marinated in TJ's Island Soyaki. Garlic toast for the SC.
I forgot about the Cole Slaw we made for the party yesterday that we saved for us. Good stuff, and I made it with Truvia instead of sugar. Couldn't tell the difference.
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 11-22-2015, 06:43 PM   #8
Head Chef
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 1,688
Pastitsada - a Greek dish with ground beef, onions, tomatoes, seasoned with cinnamon and nutmeg, served over pasta. Went to see the James Bond movie this wet afternoon, so made a dinner earlier that could be quickly heated after we got home.
tenspeed is offline   Reply With Quote
Old 11-22-2015, 08:10 PM   #9
Chef Extraordinaire
taxlady's Avatar
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,849
Send a message via Skype™ to taxlady
We had liver and onions with roasted vegis and roasted potato wedges.

I wish they would learn to cut the liver into uniform thickness slices. I guess I'll have to find a real butcher and see if they can do it. The butcher at the local supermarket, when I lived in the country could do it by hand. He sliced partially frozen liver.
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 11-22-2015, 08:50 PM   #10
Master Chef
Cheryl J's Avatar
Join Date: Jun 2012
Location: California
Posts: 7,940
Grilled grass fed rib eyes my daughter and SIL gave me a couple of months ago, that I've been saving for a special occasion. That special occasion was today - my brother was here, and it was a perfect mid 70's day for grilling and an early dinner on the patio. We so enjoyed those tender rib eyes, baked potatoes with sour cream and chives, steamed broccoli, and biscuits. Very nice.

Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote

cook, cooking

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 04:25 AM.

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