"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 05-30-2007, 07:04 PM   #21
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Quote:
Originally Posted by licia
I'd never heard of a custard tart until I watched "As Time Goes By" and he talks about it a lot. I still don't have a clue what it is.
Then I guess you won't be making one for dinner tonight, eh?

__________________

__________________
Caine is offline   Reply With Quote
Old 05-30-2007, 07:09 PM   #22
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
Caine, that recipe certainly doesn't seem to have much filling in it. Do they only have a suggestion of filling? That is only about 1/2 cup filling for 8 tarts.
__________________

__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 05-30-2007, 09:41 PM   #23
Sous Chef
 
SurvivorGirl's Avatar
 
Join Date: May 2007
Location: Canada Eh! {Muahaha! ;)}
Posts: 861
I don't know how they make em, all i know is that they are TASTY!!!
They are polish or of somesuch decent and they are darn good!
what it basically is is a tart with custard in it and the dough is chewy and and and.......your making me want one!
__________________
It's laisez-faire, I don't even give a care.
Let's make Friday part of the weekend and give every new baby a chocolate eclair.

Live Strong
SurvivorGirl is offline   Reply With Quote
Old 05-31-2007, 10:12 AM   #24
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
ugh, them dagnabbin lovely dinnners! ! dinner may be roast & potatoes. jake food. me, also, 'cept not my choice. he likes that, i'm not pouting.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 05-31-2007, 10:27 AM   #25
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
[quote=luvs]ugh, them dagnabbin lovely dinnners! ! dinner may be roast & potatoes. jake food. me, also, 'cept not my choice. he likes that, i'm not pouting. my guy nary starves. nottill i'm angry.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 05-31-2007, 11:08 AM   #26
Cook
 
evenstranger's Avatar
 
Join Date: Mar 2007
Posts: 91
Boneless chicken thighs marinated in olive oil, balsamic, with garlic, rosemary and basil, cooked on the grill. Same marinade (well, different batch, but same ingredients) poured over grape tomatoes, smoked mozzarella cubes, baby bella shrooms and roasted red peppers as a salad. And veggie kabobs for the hot veggies. And we stopped at our favorite italian restaurant for a couple of slices of tiramisu.

Remainder of smoked mozzarella and tomato salad is going into a frittata in the morning I think.
__________________
evenstranger is offline   Reply With Quote
Old 05-31-2007, 12:38 PM   #27
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Yesterday I picked up a lovely pound of fresh wild jumbo shrimp & made Chinese "Shrimp with Lobster Sauce" over white rice for dinner.
__________________
BreezyCooking is offline   Reply With Quote
Old 05-31-2007, 12:46 PM   #28
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,162
We had fraidknot's kiss and tell chili with sourdough rolls. It was yummy.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 05-31-2007, 03:55 PM   #29
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Quote:
Originally Posted by licia
Caine, that recipe certainly doesn't seem to have much filling in it. Do they only have a suggestion of filling? That is only about 1/2 cup filling for 8 tarts.
Sorry, but that was a link to only ONE recipe. I meant to post THIS LINK to a list of 33 recipes!
__________________
Caine is offline   Reply With Quote
Old 05-31-2007, 04:52 PM   #30
Head Chef
 
abjcooking's Avatar
 
Join Date: Sep 2004
Location: New York
Posts: 1,460
Shrimp and cod diavolo. Since we had guest I doubled the sauce and made it more of a stew so I wouldn't spend a fortune on the fish. A side of saute julienned zucchini and carrots, green salad, and italian bread.
__________________

__________________
Go Sooners
abjcooking is offline   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 09:22 PM.


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