"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 03-06-2017, 07:38 PM   #11
Head Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 1,414
Quote:
Originally Posted by tenspeed View Post
Haven't done cod in a lot of years, and now I remember why. We're used to stronger tasting fish like sword an salmon. It was topped with garlic, lemon zest, bread crumbs, etc., but still not much flavor.

I also learned that you shouldn't put ravioli in the fridge without a layer of wax paper between layers. I made a batch of ravioli, but put it in the fridge piled atop one another. They were pretty well stuck together. The moisture from the filling made things pretty wet. I'll know better next time.
Put them on trays and freeze them, then put the frozen raviolis in bags, and back in the freezer. If they are frozen before you put them all together, they won't stick together enough to be a problem.

I am posting this from La Gloria "Street Foods of Mexico" in San Antonio Airport. I had tacos al pastor, and they were good. They put diced pineapple on them. Alone, the sweet didn't work, but dipped their spicy salsa verde, the balance of sweet and heat was very nice.

Best part, they were 7-bucks for three, which is amazing for airport food. I'm sure the cocktail will be double that, so it will still be an expensive meal.

CD
__________________

__________________
I'll just flip this omelet, and... I'm having scrambled eggs.
caseydog is online now   Reply With Quote
Old 03-06-2017, 08:10 PM   #12
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,000
Baked Chicken and some Cukes.

__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 03-06-2017, 08:15 PM   #13
Head Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,117
Finishing off the bacon potato cheese soup I made the other day, along with the rest of the baguette.
__________________
rodentraiser is offline   Reply With Quote
Old 03-07-2017, 12:39 AM   #14
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 9,711
Ran hither and yon all day long. I got home at half past late. Not having a hubby who cooks, I pulled out the little bit of last night's soup; we split that. I also brought the fixin's for panini, so we had those. Finished the homemade chocolate pudding I made yesterday.

Quote:
Originally Posted by tenspeed View Post
Haven't done cod in a lot of years, and now I remember why. We're used to stronger tasting fish like sword an salmon. It was topped with garlic, lemon zest, bread crumbs, etc., but still not much flavor.

I also learned that you shouldn't put ravioli in the fridge without a layer of wax paper between layers. I made a batch of ravioli, but put it in the fridge piled atop one another. They were pretty well stuck together. The moisture from the filling made things pretty wet. I'll know better next time.
We like milder fish, but a friend shared this recipe on Facebook which might appeal to you. Looks tasty, even if it is cod.

My Mom learned the same "raw dough" lesson you did, only with dozens and dozens of pierogi. She had made about six dozen, all kinds: sauerkraut, prune, sweet cheese, potato and onion... Boiled/fried some up for supper that night, and put the rest into a big Tubberware tub, stacked on top of each other, side-by-side. When she went to take them from the fridge, she found one big pierogi. Ended up tossing it.
__________________
"Eating ruins your appetite"~Mom

"A dream is a festival of lights within your mind."~~~Joan Walsh Anglund
Cooking Goddess is offline   Reply With Quote
Old 03-07-2017, 12:53 AM   #15
Head Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 1,414
Follow up post... The three tacos I had were actually 7-bucks, and the cocktail was actually 13-bucks.

CD
__________________
I'll just flip this omelet, and... I'm having scrambled eggs.
caseydog is online now   Reply With Quote
Old 03-07-2017, 01:14 AM   #16
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,680
The Elders had pork chops (cooking in the pressure cooker), wild rice, french-style green beans. Dad had a side salad, Mom had cantaloupe. I just had cantaloupe. I had my big meal for breakfast, so wasn't hungry.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 03-07-2017, 03:17 AM   #17
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 19,483
I made chicken schnitzel and spšetzle with caramelized onion gravy, along with a baked veggie fusion of French-style green beans and Italian sweet and sour pickled bell peppers with Penzeys Fox Point seasoning. Really good Click image for larger version

Name:	0306171954b_HDR.jpg
Views:	13
Size:	58.4 KB
ID:	26356
__________________
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 03-07-2017, 05:05 AM   #18
Head Chef
 
CakePoet's Avatar
 
Join Date: Aug 2016
Location: Wexio
Posts: 1,324
My husband made me cheese and bacon burger with pork mince. I think it tasted good, cause all I can taste is salt, sour and that is it.
__________________

__________________
For the love of Cheese!
CakePoet 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


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:56 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.