"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 03-22-2019, 11:01 PM   #21
Sous Chef
 
Linda0818's Avatar
 
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 846
Quote:
Originally Posted by Cooking Goddess View Post
Kayelle posted an inspiring photo of stuffed shells last week:




I don't know if mine will be as tasty, but I'll make an effort tonight. We'll have salad along the side.
Those look good. My son and I had taco stuffed pasta shells for dinner last Sunday. Really good.

As for my food today, I had a veggie burger for lunch along with Simple Truth vegetable pilaf that consists of brown rice, golden quinoa, red quinoa and peas & carrots. And tonight I'm making quesadillas from tortillas, of course, filled with refried beans, reduced fat sour cream, diced onions, shredded lettuce, a little salsa and diced avocado.
__________________

Linda0818 is offline   Reply With Quote
Old 03-22-2019, 11:38 PM   #22
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,133
Linda, that photo is Kayelle's stuffed shells from last week's thread. My shells were a couple posts below that. Look a lot alike!
__________________

__________________
“How can you govern a country which has 246 varieties of cheese?”— Charles de Gaulle

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 03-22-2019, 11:41 PM   #23
Sous Chef
 
Linda0818's Avatar
 
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 846
Quote:
Originally Posted by Cooking Goddess View Post
Linda, that photo is Kayelle's stuffed shells from last week's thread. My shells were a couple posts below that. Look a lot alike!
Oh wow, looks so good. And that salad looks amazing!
Linda0818 is offline   Reply With Quote
Old 03-22-2019, 11:42 PM   #24
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,133
Quote:
Originally Posted by Cheryl J View Post
...CG, I love stuffed shells...
Can you believe that this is the first time I've ever made them? For some reason, I always thought that Himself wouldn't enjoy them. He did! In fact, he seemed OK even with the generous amount of spinach, since he is not a fan. He never fails to surprise.

I used only half the box of shells, and only half the tub of ricotta (I had the quart size). I think I'll make another batch soon, but sub out Italian sausage for the spinach and toss in some fresh-chopped basil.
__________________
“How can you govern a country which has 246 varieties of cheese?”— Charles de Gaulle

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 03-23-2019, 01:36 AM   #25
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,596
Quote:
Originally Posted by Cheryl J View Post
Casey, I now have this song stuck in my head.

OMG, I had that song stuck in my head last night when I was in bed, trying to go to sleep. No idea why -- I haven't actually heard it in years. It's so funny that you now have it stuck in your head. Of course, that means it will probably be stuck in my head again.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 03-23-2019, 06:46 AM   #26
Chef Extraordinaire
 
luckytrim's Avatar
 
Join Date: Dec 2005
Location: southeastern pa.
Posts: 12,352
Comfort Night ...
Dogs and Kraut, Gulden's Spicy Brown, Mashed Maine Spud and Chopped Collards...




Click image for larger version

Name:	IMG_7535.jpg
Views:	34
Size:	57.5 KB
ID:	34135
__________________
“Anybody who believes that the way to a man's heart is through his stomach flunked geography. ”
― Robert Byrne
luckytrim is online now   Reply With Quote
Old 03-23-2019, 07:59 AM   #27
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,344
We had Carbonara..I didn't have any pancetta, so I seasoned some thick slices of side pork in the afternoon, then scraped off the seasoning and fried them as usual..it was a surprising success..
Attached Thumbnails
Click image for larger version

Name:	54519809_1271922649642636_7998236159018795008_n.jpg
Views:	27
Size:	44.2 KB
ID:	34140  
Rocklobster is offline   Reply With Quote
Old 03-23-2019, 03:02 PM   #28
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,573
Quote:
Originally Posted by GotGarlic View Post
We have some leftover steak from the other night, so I'm going to slice it up and make steak quesadillas. I think I'll make this Mexican Corn Soup, too. Then we'll have the leftover for lunches over the weekend.
https://www.foodnetwork.com/recipes/...recipe-1951245
Dinner. I had to add a lot of seasonings to the soup for our taste - Penzeys Southwest Seasoning, bay leaves, hot sauce, more Mexican oregano. It turned out good, though. That's queso fresco on the top.
Click image for larger version

Name:	0322192018.jpg
Views:	29
Size:	41.6 KB
ID:	34141
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 03-23-2019, 06:23 PM   #29
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,596
Quote:
Originally Posted by Rocklobster View Post
We had Carbonara..I didn't have any pancetta, so I seasoned some thick slices of side pork in the afternoon, then scraped off the seasoning and fried them as usual..it was a surprising success..
That "side pork" looks just like bacon. Oh, wait, you're Canadian.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 03-23-2019, 06:26 PM   #30
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,023
Send a message via Skype™ to taxlady
Quote:
Originally Posted by caseydog View Post
That "side pork" looks just like bacon. Oh, wait, you're Canadian.

CD
Bacon is cured and usually smoked.
__________________
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 03-23-2019, 06:28 PM   #31
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,573
Quote:
Originally Posted by taxlady View Post
Bacon is cured and usually smoked.
Is there a difference between side pork and pork belly?
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 03-23-2019, 06:39 PM   #32
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,023
Send a message via Skype™ to taxlady
Quote:
Originally Posted by GotGarlic View Post
Is there a difference between side pork and pork belly?
I assumed they were the same. This article seems to agree:

https://howtocookwithvesna.com/whats...nd-pork-belly/
__________________
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 03-23-2019, 08:06 PM   #33
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,971
I found this:

Side pork is the cut adjacent to the belly but further up the sides of the animal, hence "side pork" or "side meat". The main difference between the two is side pork has more meat than fat and belly has more fat than meat. ... If the side meat was cut up like sliced bacon, I have no idea what you could do with it.

Sounds reasonable but...
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-25-2019, 07:41 AM   #34
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,344
Quote:
Originally Posted by Andy M. View Post
I found this:

Side pork is the cut adjacent to the belly but further up the sides of the animal, hence "side pork" or "side meat". The main difference between the two is side pork has more meat than fat and belly has more fat than meat. ... If the side meat was cut up like sliced bacon, I have no idea what you could do with it.

Sounds reasonable but...
Yes..side pork is from the sides of the abdomen...it comes from a section that isn't trimmed as uniformly as regular bacon so it is a bit more rustic in shape and is not cured in any way.
and usually sliced much thicker. We've grown up just frying it until it becomes crispy..my mother used to sprinkle a tiny bit of salt and cinnamon on it...you can also marinate it in an Asian type sauce and broil it until it is done, then, cut it up and add it to stir fries..it used to be quite cheap but now is almost a dollar a slice..I'll pick it up at an Asian grocer because it is usually on sale there..
__________________

Rocklobster is offline   Reply With Quote
Reply

Tags
menu

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





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:37 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×