"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Thread Tools Display Modes
Old 03-11-2012, 07:31 AM   #1
Chef Extraordinaire
Zhizara's Avatar
Site Moderator
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
What's in the pot, Dot? Sunday, March 11

I've started a pot of chicken soup to soothe my nasty cold. I may add dumplings later.

What's cooking at your place today?


If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 03-11-2012, 07:33 AM   #2
Executive Chef
justplainbill's Avatar
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Turkey ala king.

justplainbill is offline   Reply With Quote
Old 03-11-2012, 08:31 AM   #3
Executive Chef
CraigC's Avatar
Join Date: Jan 2011
Posts: 4,701
Dinner will be a sausage and pepper medley, over pasta. I'll also be making a Thai red curry with pork for tomorrow. It is so much better the next day.
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 03-11-2012, 08:50 AM   #4
Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Speedy recovery wishes !

The Gent had it real bad last week.

Margaux Cintrano.
Margi Cintrano is offline   Reply With Quote
Old 03-11-2012, 08:53 AM   #5
Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Vinccigrassi Lasagne

Sunday is always a real home made lunch even if we go out ... Lasagne ... with Chicken Ragł called Vinccigrassi ... ( see my recipe posted this morning in the Pasta Section ... )

Foccaccia and some good red wine ... Dessert: spiced pears with red wine ...

Enjoy your Sunday,
Margi Cintrano is offline   Reply With Quote
Old 03-11-2012, 10:44 AM   #6
Certified Cake Maniac
LPBeier's Avatar
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,773
Everything so far sounds great.....except your cold, Z. Get well soon!

I have been really doing aces in the kitchen lately (I know it is mainly to keep busy) so all food for today is just about done. I did most prep yesterday.

I got two types of pre-marinated chicken skewers at the butcher yesterday - sun dried tomato and souvlaki. I seared them and finished them in the convection oven and they turned out great. I will just do some Greek lemon potatoes and steamed veggies. DH will take his to work and I will have mine here.

For lunch I scramble-fried some ground turkey thigh with my fajita rub as spice and we will have quesadillas for lunch.

Oh, I guess you figured out it is poultry day! Dave I had to leave your Yorkshire chicken until the next one (in 4 days) because I didn't think it would translate well into a portable dinner.

Now I have time to think about tomorrow's pork day!
"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

LPBeier is offline   Reply With Quote
Old 03-11-2012, 11:35 AM   #7
Master Chef
jabbur's Avatar
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,477
Tonight I think I will do up some meatball subs. Maybe do some alfredo noodles or maybe corn pudding for the side. We'll see what I'm in the mood to make when the time arrives.
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 03-11-2012, 01:07 PM   #8
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,081
I am defrosting a couple of strip steaks and tossing a batch of sesame noodles to go with it. I may also do a Thai cucumber salad.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-11-2012, 01:33 PM   #9
Ogress Supreme
PrincessFiona60's Avatar
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 36,103
Tonight will be:

two slices of French toast, thick sliced bread
in between, some Cambozola Cheese and sweetened strawberries, heated through to melt the cheese
sprinkle with powdered sugar

I'm hoping to get pictures before we snarf it down.
PrincessFiona60 is offline   Reply With Quote
Old 03-11-2012, 01:38 PM   #10
Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Princess Fiona: Please tell me, what cheese is this ?

Good Evening Fiona,

I have just read ur post and I am very interested in the cheese you have mentioned. I am a cheese-aholic ... Love cheese.

It sounds Italian however, I have not heard of it.

What is the designation of origin, the animal, texture of the interior, the rind, aromas, colors ?

Have a nice Sunday.

Margi Cintrano is offline   Reply With Quote

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 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:29 AM.

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