"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 10-28-2013, 06:10 PM   #31
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,347
Quote:
Originally Posted by Steve Kroll View Post
That's what I was thinking, too. I grow them every couple years and dry/grind them to make homemade cayenne pepper. I don't think I've ever eaten one fresh, although I don't see any reason why you couldn't.
I use the cayenne peppers that grow in the garden fresh. I also pull the plants and hang them to dry so I can grind them as needed.
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 10-28-2013, 06:18 PM   #32
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,146
It's a tuna casserole kind of night.

Scratch that, it's a chicken casserole kind of night.
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 10-28-2013, 08:26 PM   #33
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,922
I have leftover chicken from yesterday and a LOT of leftover veggies from the weekend, so I made pasta Primavera with chicken and lots of Parmesan cheese. Yum.
__________________
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 10-28-2013, 08:49 PM   #34
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,794
Made a carbonara with Italian sausage and Portabello mushrooms..wasn't bad. Not bad, at all...
__________________
Rocklobster is offline   Reply With Quote
Old 10-28-2013, 09:41 PM   #35
Sous Chef
 
mmyap's Avatar
 
Join Date: Oct 2012
Location: Hawaii
Posts: 673
My chili turned into more of an Autumn Stew. I had some left over corn on the cob and a package of cubed butternut squash that I lost in the back of the fridge. I added that in with the meat and beans and viola.. Autumn Stew.
__________________
mmyap is offline   Reply With Quote
Old 10-28-2013, 10:11 PM   #36
Executive Chef
 
Somebunny's Avatar
 
Join Date: Nov 2008
Location: Blaine, Washington
Posts: 2,649
DH did the cooking tonight....well actually he prepared it for last night in anticipation of DD's and my arrival home from Las Vegas. I was thankful I didn't have to cook when we arrived home(an hour later than planned) we had the leftovers tonight.
He made baked cheese tortellini with a red meat sauce. He didn't say last night what the meat was......DD would have flipped out (she is not a big meat eater anyway). Tonight he asked me what I thought of his efforts and then admitted he used ground venison in the sauce. :/. It was okay, but could have used some more seasoning and maybe some Italian sausage mixed with it(venison is so lean)
__________________
If you don't like the food, have more wine!
Somebunny is offline   Reply With Quote
Old 10-28-2013, 10:16 PM   #37
Executive Chef
 
Somebunny's Avatar
 
Join Date: Nov 2008
Location: Blaine, Washington
Posts: 2,649
Quote:
Originally Posted by Harry Cobean View Post
gather round fellow gastronauts,this is how the tale unfolds.i was seeking inspiration for tonights repast & stumbled upon a jar of preserved lemons that i had made last spring & forgotten about,ah hah,thought i,for i also remembered a long forgotten stewing pack of cheap cuts of lamb languishing in the dingy depths of my freezer,next to mr yamamoto...you remember mr y...the japanese soldier who didn't know the war had ended?..no?...anyway the thought of said two foodstuffs transported me to the exotic warmth of morocco & the equally exotic warmth of laila who i met under a star filled sky in the night market of marrakech.laila taught me a few things,steady in the ranks,including tagine cookery.so laila if you are reading this,in the words of rod stewart "think of me & try not to laugh" harry & laila's ras el hanout lamb tagine with jewelled giant saffron cous cous
Harry, I am not a fan of lamb, but that dish has me salivating! Yum, yum, yum! It's absolutely fabulous looking, I bet it tastes fantastic! I really appreciate your artful display of ingredients all ending in a crescendo of loveliness on a plate!
__________________
If you don't like the food, have more wine!
Somebunny is offline   Reply With Quote
Old 10-28-2013, 10:30 PM   #38
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
We had a boring but completely delicious dinner. Grilled striploin steaks with sauteed mushrooms, spinach salad and multicoloured rice. I made homemade sesame sauce to go with the steaks. I swear I could drink that stuff its so good. I might have had one too many glasses of wine. Oops.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 10-28-2013, 11:11 PM   #39
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,665
Quote:
Originally Posted by Alix View Post
We had a boring but completely delicious dinner. Grilled striploin steaks with sauteed mushrooms, spinach salad and multicoloured rice. I made homemade sesame sauce to go with the steaks. I swear I could drink that stuff its so good. I might have had one too many glasses of wine. Oops.
It's not boring if it tastes delicious.
__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 10-28-2013, 11:26 PM   #40
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,665
Quote:
Originally Posted by Harry Cobean View Post
gather round fellow gastronauts,this is how the tale unfolds.i was seeking inspiration for tonights repast & stumbled upon a jar of preserved lemons that i had made last spring & forgotten about,ah hah,thought i,for i also remembered a long forgotten stewing pack of cheap cuts of lamb languishing in the dingy depths of my freezer,next to mr yamamoto...you remember mr y...the japanese soldier who didn't know the war had ended?..no?...anyway the thought of said two foodstuffs transported me to the exotic warmth of morocco & the equally exotic warmth of laila who i met under a star filled sky in the night market of marrakech.laila taught me a few things,steady in the ranks,including tagine cookery.so laila if you are reading this,in the words of rod stewart "think of me & try not to laugh" harry & laila's ras el hanout lamb tagine with jewelled giant saffron cous cous
That looks so good. I need to learn to make that. Internet study here I come.
__________________

__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Reply

Tags
dinner

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 09:35 PM.


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