"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 08-11-2008, 06:45 PM   #21
Head Chef
 
Mama's Avatar
 
Join Date: Feb 2008
Location: Georgia
Posts: 1,810
vegetables tonight: fried green tomatoes, hashbrowns, great northern beans, broccoli and biscuits
__________________
www.Mamas-Southern-Cooking.com
Mama is offline   Reply With Quote
Old 08-11-2008, 07:16 PM   #22
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
left over pasta.. .and fried zucchini
__________________
Love the life you live!
pdswife is offline   Reply With Quote
Old 08-11-2008, 08:34 PM   #23
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
Bob, after you pour a glass for Amber, please pour me one too.

I'm making french dips (all day in the slow cooker) out of Tri-Tip! Go figure! But, the store had them at $2.99/lb, cheaper than any other cut of beef. So it'll be fantastic tonight for sure!
With that, I'll make up a nice salad and a cheese plate.
I also made an apple pie.
__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 08-11-2008, 09:05 PM   #24
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
ordered a pizza. same place i always do, and it is good. not so tonight. ordered one with everything and anchovies on the side. very few toppings and no little fishes . only ate one piece . to tired to call and complain. will definitely do so tomorrow.

bummer

babe
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 08-11-2008, 11:31 PM   #25
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
dw and my boy made turkey meatballs and whole wheat penne.

i wondered why the meatballs were a lot smaller than the usual ones my wife makes, but then i saw my boy staring at me, nearly bursting with great anticipation until i tried the meatballs that he made. dw mixed them up, but he rolled them for her to fry. afterwards, he put them into the sauce to finish.

he also made me tomato soup, which was water added to some plain sauce. i don't think that i've ever enjoyed watery sauce that much in my life!
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 08-11-2008, 11:59 PM   #26
Sous Chef
 
appletart's Avatar
 
Join Date: Dec 2006
Posts: 729
A BIG salad: romaine lettuce, fresh garden ripe tomatoes and cucumbers and thinly sliced tri-tip steak, with Asian vinaigrette dressing, and some garlic/buttered toasted French bread slices
__________________
It's time to eat!



appletart is offline   Reply With Quote
Old 08-12-2008, 12:15 AM   #27
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,587
leftover chili, skillet cornbread, broccoli, and garden salad..........chili should be really tasty after 3 days of melding all the flavors..........used tenderloin for the meat......it's really cheap here (shhhhhh---don't tell anyone here that I said that!!!)
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 08-12-2008, 12:17 AM   #28
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
i'm afraid to ask, expatty.

tenderloin of what?
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 08-12-2008, 12:25 AM   #29
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,587
LOL----not horsemeat if that's what you're afraid to ask, BT.........but real beef and it's delicious.....it's about $6 a pound here and very tender and low fat.....that's what I will use in my stroganoff this weekend when we have friends over
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 08-12-2008, 01:26 AM   #30
Head Chef
 
Join Date: Jul 2008
Posts: 2,325
Quote:
Originally Posted by jkath View Post
Bob, after you pour a glass for Amber, please pour me one too.

I'm making french dips (all day in the slow cooker) out of Tri-Tip! Go figure! But, the store had them at $2.99/lb, cheaper than any other cut of beef. So it'll be fantastic tonight for sure!
With that, I'll make up a nice salad and a cheese plate.
I also made an apple pie.
How did you cook your tri-tip? How did you season it? Did you add liquid? What kind? How did it come out?

Tri-tip is expensive and hard to come by on the east coast. I have a couple in the freezer and I am looking for other ways to cook them other then the grill. Your reply will be most appreciated.
PattY1 is offline   Reply With Quote
Old 08-12-2008, 01:28 AM   #31
Head Chef
 
Join Date: Jul 2008
Posts: 2,325
Quote:
Originally Posted by expatgirl View Post
LOL----not horsemeat if that's what you're afraid to ask, BT.........but real beef and it's delicious.....it's about $6 a pound here and very tender and low fat.....that's what I will use in my stroganoff this weekend when we have friends over

Six dollors a pound, cheap??
PattY1 is offline   Reply With Quote
Old 08-12-2008, 05:38 AM   #32
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,459
Quote:
Originally Posted by expatgirl View Post
LOL----not horsemeat if that's what you're afraid to ask, BT.........but real beef and it's delicious.....it's about $6 a pound here and very tender and low fat.....that's what I will use in my stroganoff this weekend when we have friends over
I was thinking maybe yak or something ...
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 08-12-2008, 05:39 AM   #33
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,459
Quote:
Originally Posted by PattY1 View Post
Six dollors a pound, cheap??
For beef tenderloin, it is.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 08-12-2008, 05:54 AM   #34
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,587
I remember wanting to make beef tenderloin 15 years ago for the people we were staying with not realizing that beef tenderloin (it was real cheap in Egypt, too) and filet mignon were the same thing. The butcher told me to look in the meat case.......I saw beef tenderloin nowhere.........so he came over to help me and pointed to the filet mignon at $13 a pound.........talk about a retard......I asked "you mean that filet mignon and beef tenderloin are the same thing?" He was very nice and didn't make fun of my ignorance.........so we went with New York strip steak instead....I have no idea what filet mignon sells for now in the states because I never buy it when I'm home
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 08-12-2008, 05:59 AM   #35
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,587
Quote:
Originally Posted by GotGarlic View Post
I was thinking maybe yak or something ...
LOL!! You and BuckyTom are ganging up on me aren't you two?? No, I love getting as good as I give
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 08-12-2008, 01:56 PM   #36
Head Chef
 
Join Date: Jul 2008
Posts: 2,325
Quote:
Originally Posted by GotGarlic View Post
For beef tenderloin, it is.

Probley so, I haven't bought it for awhile. But at that price I would not use it in such a overpowering dish like Chili. I would grill it to savor the flavor. JMO
PattY1 is offline   Reply With Quote
Old 08-12-2008, 05:36 PM   #37
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
something i can thaw and throw in micro. just had a diet pepsi float, maybe that will be it.

babe
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 08-12-2008, 05:42 PM   #38
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Quote:
Originally Posted by babetoo View Post
once i have no clue. nothing sounds good and is to much trouble to make anyway. someone please come and cook for me. lol

babe
my home made chicken noodle soup works wonders .
LadyCook61 is offline   Reply With Quote
Old 08-12-2008, 06:03 PM   #39
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
Chicken breasts with lots of spices in an orange sauce, served with scallions, brown rice, and green beans. Homemade devil's food cake with dark chocolate ganache for dessert.
merstar is offline   Reply With Quote
Old 08-12-2008, 07:28 PM   #40
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
had two small pieces of leftover pizza. could almost taste it. lol

babe
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo 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




All times are GMT -5. The time now is 05:25 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.