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-   -   8/9/13: What's it (Dinner) all about, Alfie? (http://www.discusscooking.com/forums/f104/8-9-13-whats-it-dinner-all-about-alfie-86638.html)

pacanis 08-09-2013 10:11 AM

8/9/13: What's it (Dinner) all about, Alfie?
 
Something on the grill. That's all I know.
I've got a ribeye in the fridge, so maybe a little surf and turf. I just need to make a surf run.
What is your psychic connection telling you to cook tonight?

Andy M. 08-09-2013 10:49 AM

I sense I will be making quesadillas with leftover roast chicken for dinner tonight.

Dawgluver 08-09-2013 10:54 AM

I'm feeling the presence of leftover turkey, gravy and stuffing casserole (day 4). It's OK, DH specifically requested it.

pacanis 08-09-2013 10:58 AM

How'd the Pinoy turn out last night, Andy?

Andy M. 08-09-2013 11:20 AM

Quote:

Originally Posted by pacanis (Post 1289689)
How'd the Pinoy turn out last night, Andy?

Sorry, I forgot to post.

It was excellent. Thanks for posting that link.

The flavor was great and even better is the fact that SO liked it too. That means I can add it to the rotation.

I was thinking the marinade could use some heat. What do you think? SO says no.

Also, I drained off the marinade and brought it to a boil so I wouldn't have to worry about nasties. I used it to baste the kebabs as suggested.

That amount of marinade can handle a lot more than the 2 pounds of pork called for in the recipe. You could probably cut it back by a third.

Alix 08-09-2013 11:25 AM

We're down a daughter for dinner. I think we'll do breakfast for dinner. Either crepes with tons of berries, I've also got some ham, avocado and cheese to fill the crepes. There may need to be some bacon too. I'm craving bacon in a big way.

pacanis 08-09-2013 11:27 AM

Good. I'm glad you liked it (and SO).
I was thinking the same thing about heat when I made it last weekend. Maybe a couple squirts of Srirracha or something. I think the garlic bulb I used was smaller or something because it usually has more... something. More bite maybe.

Andy M. 08-09-2013 11:45 AM

Quote:

Originally Posted by pacanis (Post 1289693)
Good. I'm glad you liked it (and SO).
I was thinking the same thing about heat when I made it last weekend. Maybe a couple squirts of Srirracha or something. I think the garlic bulb I used was smaller or something because it usually has more... something. More bite maybe.

Also, the juice you get from two lemons can vary quite a bit. I ended up using light brown sugar. That's all I had. No molasses in the house to darken it.

I was thinking crushed red pepper in the marinade.

pacanis 08-09-2013 11:59 AM

That reminds me, I'm out of crushed red pepper :ohmy:
I can't seem to find that economy size/last for fives years size anywhere.

CWS4322 08-09-2013 12:15 PM

Quote:

Originally Posted by pacanis (Post 1289702)
That reminds me, I'm out of crushed red pepper :ohmy:
I can't seem to find that economy size/last for fives years size anywhere.

I pulled up the cayenne pepper plants last fall, hung the plants upside down. I smashed them in the mortar and pestle. You might be able to pick up a bunch of cayenne peppers at the farmer's market and dry them.

Totally clueless re: what's for dinner tonight. I have a BUNCH of cukes...might have to make the cuke and tomato salad and go with that. I also have to prep the cukes for b&b pickles.


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