"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 04-12-2014, 09:53 PM   #11
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I know we don't often talk about food here anymore, if at all, but here is the rest of my pics of tonight's dinner
Attached Thumbnails
Click image for larger version

Name:	2 asparagus wrapped.jpg
Views:	75
Size:	143.7 KB
ID:	21087   Click image for larger version

Name:	3grilled asparagus.jpg
Views:	76
Size:	132.7 KB
ID:	21088  

Click image for larger version

Name:	4grilling.jpg
Views:	86
Size:	139.5 KB
ID:	21089   Click image for larger version

Name:	5done.jpg
Views:	88
Size:	146.5 KB
ID:	21090  

__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 04-12-2014, 09:58 PM   #12
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,297


Looks mighty good, pac! I would love some of the bacon wrapped asparagus right now - actually, all of your dinner. Drooling here....
__________________

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 04-12-2014, 10:11 PM   #13
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Looks fabulous Pac.

We had Spenser steaks with Bearnaise, pasta in butter with garlic and shallots, and corn. I just wasn't up for putting in any effort on the vegi, so I nuked some frozen corn kernels. It was yummy. I will definitely be making that shallot/garlic pasta again as a side.
__________________
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 04-13-2014, 01:33 AM   #14
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,248
Oh Pac! It all looks good, but the bacon blanket on the asparagus is divine!

Quote:
Originally Posted by Cheryl J View Post
I think CG was referring to a hot dog, too - I'm not gonna google it, either! For a minute there I was back in high school.
Oh My! Went to an all-girls high school, so my only knowledge of that term is for a hot dog. As proof, here is the picture I took - taken so I could post it to FB just to tag the mustard. I'm such a "homer". I must say Himself didn't lose any skills over the winter. The hot dog was charred just right.
Attached Thumbnails
Click image for larger version

Name:	2014-04-12 21.35.09.jpg
Views:	87
Size:	29.5 KB
ID:	21091  
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 04-13-2014, 06:04 AM   #15
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
The perfect hot dog. Keep it neat

It was nice to work with good, stretchy bacon again. Not one spear unraveled.

That pasta sounds good, Linda. And I just happen to have on shallot. What is your method?
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 04-13-2014, 06:11 AM   #16
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,953
Hey CG-- never mind the perfectly grilled and browned hot dog. That's Bertman's Ball Park Mustard! "The Good Stuff".

I learned about this mustard last fall playing Pac's football challenge. -- Which for the rest of us is about both creating a game food plan and learning something cultural or unique about your opponent's team. Tried to get ahold of it. In most instances you have to order it. ahead

Even if I have yet to taste it, I remember it! You win.

Bertman Ballpark Mustard | Cleveland Historical

The Mustard Press
__________________
Whiskadoodle is offline   Reply With Quote
Old 04-13-2014, 11:36 AM   #17
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
We had our dinner club meeting last night. The meal consisted of appetizers, pumpkin soup, followed by carne asada, mashed squash with hatch chile, and pickled onion and tomato salad. For dessert, one of our friends made chocolate flan.
__________________
Steve Kroll is offline   Reply With Quote
Old 04-13-2014, 05:01 PM   #18
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by pacanis View Post
The perfect hot dog. Keep it neat

It was nice to work with good, stretchy bacon again. Not one spear unraveled.

That pasta sounds good, Linda. And I just happen to have on shallot. What is your method?
I melted 3/4 of a cup of butter on very low. Then I threw in about 2 tblsps of minced shallot and turned up the heat to medium. Then after a bit, I added 6 cloves of coarsely chopped garlic and turned the heat to min. This is on an electric stove, so the heat level changes slowly. I added about 250 grams / ~1/2 lb (dry) of just cooked, drained pasta to the frying pan and tossed. I left it on min until the rest of the meal was ready. The garlic got quite brown, unintentionally, but it was really good that way. I'm glad the garlic was coarsely chopped and not minced, or it might have gotten burnt. It was really good. Stirling pigged out on it.
__________________
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 04-13-2014, 05:36 PM   #19
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks. That's pretty much how I make garlic sauce. Sometimes the sauce doesn't grab hold of the pasta quite as much as I want it to though. I do like the addition of shallots and will add some next time.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 04-13-2014, 06:03 PM   #20
Head Chef
 
Join Date: Oct 2011
Posts: 1,759
Quote:
Originally Posted by Andy M. View Post
I'll be grilling some Chinese sausages (pork sausage flavored like Chinese restaurant BBQ spare ribs). Sesame noodles seem like a natural along side so I made that just a little while ago.
Are those Lap Cheung? (spelling varies a lot). If they are---- I absolutely love them. How long do you grill them for---- how long?
__________________

__________________
cave76 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 09:21 AM.


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