"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 09-23-2019, 06:12 PM   #1
Chef Extraordinaire
 
luckytrim's Avatar
 
Join Date: Dec 2005
Location: southeastern pa.
Posts: 11,975
What's on the Plate, Nate?? Monday, 9/23/19

Air-Fryer Pork Loin Chop w/ Memphis-Style BBQ Drizzle, Baked Sweet Tater, Carrots Boiled in an Onion Broth, and Chopped Collards with Bacon.... Side Salad with Red Wine Vinegar & Oil...


Click image for larger version

Name:	Pork Loin, Collards ith Bacon.jpg
Views:	44
Size:	78.8 KB
ID:	36820

__________________

__________________
“Popcorn for breakfast! Why not? It's a grain. It's like, like, grits, but with high self-esteem.”
― James Patterson
luckytrim is offline   Reply With Quote
Old 09-23-2019, 06:30 PM   #2
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 12,968
We'll be having Italian sausage sandwiches with (yellow) bell pepper and onions. Also a salad whose green will be spinach that needs to feel loved. Maybe roasted potato wedges, but maybe not.
__________________

__________________
“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 09-23-2019, 07:09 PM   #3
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,103
DD ordered Chinese delivery. I had bean curd & veggie soup * half a mini meat pie.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is online now   Reply With Quote
Old 09-23-2019, 07:19 PM   #4
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 21,587
Send a message via Skype™ to taxlady
Stirling cooked some store bought tortellini. I made a garlic, pepper flake, and cream sauce to go with that. It was pretty good, but that sauce would work better with a pasta that wasn't stuffed and was used as a side dish. Pesto as the sauce next time.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 09-23-2019, 07:49 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,739
Even though today is Monday, We had BLTs and salads for dinner tonight.
__________________
"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 09-23-2019, 08:00 PM   #6
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,293
I made a quick version of cassoulet..
Rocklobster is offline   Reply With Quote
Old 09-23-2019, 08:46 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,739
Quote:
Originally Posted by Rocklobster View Post
I made a quick version of cassoulet..
Cassoulet is one of those dishes that's on my to do list. I have a Jacques Pepin recipe all ready to go.
__________________
"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 09-23-2019, 09:03 PM   #8
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,691
Where's my transmogrifier. It's tomorrow- today. Time flies.

We had American Goulash, aka Am chop suey and several other names to some of you. I don't recall making this all summer, so it was a treat. Also served buttered corn mixed with diced sautéed zucchini.
Whiskadoodle is offline   Reply With Quote
Old 09-23-2019, 09:11 PM   #9
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,293
Quote:
Originally Posted by Andy M. View Post
Cassoulet is one of those dishes that's on my to do list. I have a Jacques Pepin recipe all ready to go.
It takes a bit of work..some recipes take 2-3 days..I cooked the beans this afternoon, then just browned the meats a few hours later, then assembled everything and baked it for a few hours..It got a bit too dry for my liking, I should have added more of the bean liquid instead of going for a walk..but the taste was really good..it's one of those dishes that requires close monitoring to get it the way you like it, unless you've done it enough to get it down...
Rocklobster is offline   Reply With Quote
Old 09-23-2019, 09:27 PM   #10
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 12,968
Quote:
Originally Posted by Rocklobster View Post
I made a quick version of cassoulet..
Forget your cassoulet, it's good to see you back here, Roch! I was ready to ask about you in the MIA thread. Hope all is well with you and your gang. And yeah, cassoulet is great.


I decided to be good and make salad instead of potatoes. Plenty of carbs in that tasty Amoroso roll.
Click image for larger version

Name:	IMG_20190923_212000085.jpg
Views:	31
Size:	74.6 KB
ID:	36821
__________________
“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 09-24-2019, 07:48 AM   #11
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,110
Cannelloni al forno and salad
Attached Thumbnails
Click image for larger version

Name:	2019-09-23 18.52.41.jpg
Views:	21
Size:	48.6 KB
ID:	36827  
medtran49 is online now   Reply With Quote
Old 09-24-2019, 09:11 AM   #12
Senior Cook
 
bbqcoder's Avatar
 
Join Date: Jun 2019
Location: Massachusetts
Posts: 293
Lots of good looking meals especially that cannelloni. mmmmm.
bbqcoder is offline   Reply With Quote
Old 09-24-2019, 09:15 AM   #13
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,293
All is well, here, thanks. Hope it’s the same for you.
__________________

Rocklobster 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





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:52 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×