"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 10-30-2015, 04:46 PM   #1
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,319
What's for dinner? Friday 10-30-15

My daughter is having a small Halloween party this evening for family and a few friends, so I'll be having some eats over there. She's serving Mummy Calzones, Grape Worms (skewered grapes), Chilled Blood Cubes (a tray of cubed watermelon), Baked Skin and Brain Matter (pita chips and hummus ). Halloween cupcakes for dessert. The kids will love this.

What's everyone having for dinner this evening?

__________________

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 10-30-2015, 04:52 PM   #2
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,026
Quote:
Originally Posted by Cheryl J View Post
My daughter is having a small Halloween party this evening for family and a few friends, so I'll be having some eats over there. She's serving Mummy Calzones, Grape Worms (skewered grapes), Chilled Blood Cubes (a tray of cubed watermelon), Baked Skin and Brain Matter (pita chips and hummus ). Halloween cupcakes for dessert. The kids will love this.

What's everyone having for dinner this evening?
Sounds like a fun night.
__________________

__________________
salt and pepper is offline   Reply With Quote
Old 10-30-2015, 04:52 PM   #3
Senior Cook
 
Join Date: Sep 2015
Location: Permian Basin
Posts: 499
Enchiladas and Angel food cake. Probably Spanish rice too.
__________________
cinisajoy is offline   Reply With Quote
Old 10-30-2015, 04:57 PM   #4
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
That sounds like a lot of fun and real creative names Cheryl.

I know this much. Never ask a question unless you already know the answer or are willing to accept the response. I asked Dx earlier today what kind of Potatoes she would like with meatloaf. ( I have red skins and sweets, can make mashed, baked, twice baked, scalpt, +) She says Salad. I knew this was coming. I also bought Arrrugula at the market, her ongoing favorite greens. So along with meatloaf I am making thin sliced stir fried carrots and zucchini with a squiggle of lemon butter and a dijon mustard vinaigrette for the salad. No potatoes.
__________________
Whiskadoodle is offline   Reply With Quote
Old 10-30-2015, 05:39 PM   #5
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,399
For weeks now I can't decide what to make. And when I do I am not satisfied. Maybe I should put this in petty vents. I'm just not happy with anything I've been making. Nothing taste good. Made green borscht for tonight. Friends are making chicken, will see.


Sent from my iPad using Discuss Cooking
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 10-30-2015, 05:46 PM   #6
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,896
I'm making baked chicken tonkatsu with a dipping sauce, rice and braised green beans with oyster sauce and sesame oil.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 10-30-2015, 05:51 PM   #7
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
I've had a habit of picking up "last day sale" ("manager's special") short ribs of beef, and individually freezing them. I realized some months ago I had too many ribs floating around my freezer, and not so coincidentally a shortage of room too! (I gotta cook that dratted whole chicken too!) So at least I quit buying them for the nonce.

So I threw 3 short ribs in cold water this morning, to thaw them, and early afternoon I browned them in olive oil, then selected an appropriate baking dish (turned out to be a Pyrex bread pan) and put the 3 browned short ribs in it and drowned them in barbecue sauce. This is traditionally a crock pot dish (throw in some chopped onions too, from the crock pot recipe book) but I was too lazy to go look for a crock pot. (I have two.) So it's been braising at 240F for a couple hours and probably go couple hours more before serving. Might drop the temperature to 225F if it starts getting later and still not hungry. I don't think it really matters much what temperature it is when you cook something for 4-5 hours. Thus Greg's theory of crock pots.

Probably have brown rice and a salad with that, maybe root around in my freezer for some frozen vegetables to go with my dinner.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 10-30-2015, 05:56 PM   #8
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,276
Cheryl, I'm not sure I'd have much of an appetite with names like those.

Fortunately, we'll be having good, ol' lasagna. Himself is off astronomy-ing again, so it's a play-evening in the kitchen. I'll bake the lasagna and mini, turkey meatloaves tonight, but keep the stuffed peppers for baking tomorrow.

Bought a big tub of baby spinach last week - haven't opened it yet. Somehow I see huge spinach salads for us before we cut into the lasagna.
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 10-30-2015, 05:59 PM   #9
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,482
I had several errands after work so I made a stop at a local Greek grill and got 2 of their chicken Greek salads with pita bread. Marinated chicken breasts grilled on lettuce with black olives, grilled onions, cucumbers, tomatoes, feta cheese and their signature Greek dressing. It's sooo good! DH and I each ate one. Now I'm stuffed.
__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 10-30-2015, 07:22 PM   #10
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,026
Today I made stuffed clams and a pizza which I call a New Jersey Pizza because it is topped with Taylor- Ham (NJ,pork roll) & fresh Bella Mozzarella ( my brother's cheese ).





__________________

__________________
salt and pepper 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 01:24 AM.


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