"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 05-24-2019, 05:44 PM   #1
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,284
Dinner Friday, May 24, 2019 ~ Let the Holiday Weekend begin!

We're starting out the weekend with leftovers. I seem to have a number of food containers with just that, plus tubs and bags of items that are taking up more fridge real estate than they are entitled to. We'll clean out the last of the tuna salad and last night's pasta-sausage-chard dish. Salads, too, to get rid of some of those aforementioned tubs and bags.

What's planned for your evening meal tonight?
__________________

__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 05-24-2019, 06:17 PM   #2
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,344
Grilled American & Swiss cheese on rye & tomato soup.
__________________

__________________
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 offline   Reply With Quote
Old 05-24-2019, 06:25 PM   #3
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,153
I got a new little 4 cup Cuisinart FP because my huge one is too big and hard to clean.
I'm putting it to use today with Chef John's Shrimp Toast. We'll have big beautiful steamed artichokes along with it.


__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-24-2019, 07:20 PM   #4
Executive Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
Grilled b/s chicken thighs in my universal marinade (soy sauce, balsamic vinegar, olive oil, garlic, and a bunch of herbs), leftover home made cheese ravioli, cole slaw.
__________________
If you are not capable of a bit of alchemy, don't bother going into the kitchen - Colette
tenspeed is offline   Reply With Quote
Old 05-24-2019, 08:07 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,132
We had to make a Costco stop today so dinner was rotisserie chicken and pasta salad.
__________________
"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 05-24-2019, 08:25 PM   #6
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,792
DH went golfing tonight and he's picking up the sampler platter from the Middle Eastern restaurant downtown.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 05-24-2019, 09:15 PM   #7
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,284
Tuna salad on top of salad-salad, with a slice of homemade multi-grain bread.
Click image for larger version

Name:	IMG_20190524_211314601_HDR.jpg
Views:	56
Size:	79.6 KB
ID:	34932
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 05-24-2019, 10:22 PM   #8
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,407
Send a message via Skype™ to taxlady
We ordered from Mr. Falafel. A chicken platter for DH and a falafel platter for me. It was, as usual, excellent. I have to talk to them about their pickled peppers though. Sometimes they are lovely. Sometimes they are bitter. I think the nice tasting ones are lactic acid fermented. They tend to be on the salty side. I think the other ones are commercially made with vinegar and sodium bisulfate (bisulfite?). I know that preservative tastes bitter to me. Today it was so bad that I had to spit out the tiny test bite. I joked, "Give me some dandelion greens to get this bitter taste out of my mouth."
__________________
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 05-24-2019, 10:26 PM   #9
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,153
Quote:
Originally Posted by Kayelle View Post
I got a new little 4 cup Cuisinart FP because my huge one is too big and hard to clean.
I'm putting it to use today with Chef John's Shrimp Toast. We'll have big beautiful steamed artichokes along with it.



The Shrimp Toast was delicious, but I made the mistake of using dark soy sauce instead of regular. I won't do that again, as the shrimp paste appears to be burned but it's not. The presentation would have been much better with regular soy sauce. Now I know for the next time.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-24-2019, 10:29 PM   #10
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,030
^
I need to get a little food processor just for this recipe, Kay. I watched the video, and wow does that ever look and sound delicious.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 05-25-2019, 01:24 AM   #11
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,153
Quote:
Originally Posted by Cheryl J View Post
^
I need to get a little food processor just for this recipe, Kay. I watched the video, and wow does that ever look and sound delicious.

haa haa, we think alike again. This recipe is the reason I bought it Cheryl.
I really like it and it's just the right size for my needs now. What a pleasure to clean unlike the monster FP that's never used anymore. Check it out..
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-25-2019, 03:06 AM   #12
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,284
Nice-looking shrimp toasts, Kayelle. I've seen ready-made ones in TJ's freezer case in the past but never picked them up.

Also, I just got one of those Mini-Preps last month. I picked mine up at BedBath&Beyond. It was one of the last special "spring" colors for Easter, so it's mark down price was $29.99. I didn't care if it was a limeade green or not, it was on sale! Anyway, I needed a replacement for my dying 2-cupper.
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 05-25-2019, 06:08 AM   #13
Chef Extraordinaire
 
luckytrim's Avatar
 
Join Date: Dec 2005
Location: southeastern pa.
Posts: 12,562
Last Night's Chicken Nuggets, Hawaiian BBQ Sauce (Sweet, Smoky), Field Peas with Cut Green Beans and Minced Onion and a touch of Sriracha,

Parsley-ed Yukons... Salad with County French


Click image for larger version

Name:	Chicken Nuggets.jpg
Views:	28
Size:	62.4 KB
ID:	34935
__________________
“Eat breakfast like a king, lunch like a prince, and dinner like a pauper.” – Adelle Davis
luckytrim is offline   Reply With Quote
Old 05-25-2019, 06:28 AM   #14
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 3,470
Quote:
Originally Posted by Kayelle View Post
haa haa, we think alike again. This recipe is the reason I bought it Cheryl.
I really like it and it's just the right size for my needs now. What a pleasure to clean unlike the monster FP that's never used anymore. Check it out..
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
Yup.. I need that in my minimalist kitchen..

I've been using my Ninja with mixed results..

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 05-25-2019, 06:56 AM   #15
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,220
Kay and Cheryl, try finding white soy sauce or shoyu. It's a bit lighter in color, sort of Amber like.
medtran49 is online now   Reply With Quote
Old 05-25-2019, 06:56 AM   #16
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,314
32# sack of mudbugs with fixins.

__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 05-25-2019, 07:00 AM   #17
Executive Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
Quote:
Originally Posted by Kayelle View Post
haa haa, we think alike again. This recipe is the reason I bought it Cheryl.
I really like it and it's just the right size for my needs now. What a pleasure to clean unlike the monster FP that's never used anymore. Check it out..
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
That's the 3 cup model. I would suggest the larger 4 cup model. I have one and wish it was just a little larger, as I sometimes have to process in 2 batches.

https://www.amazon.com/Cuisinart-DLC.../dp/B000YA8R6U
__________________
If you are not capable of a bit of alchemy, don't bother going into the kitchen - Colette
tenspeed is offline   Reply With Quote
Old 05-25-2019, 09:53 AM   #18
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,792
Quote:
Originally Posted by CraigC View Post
32# sack of mudbugs with fixins.

Looks good. Am I reading that right - 32 pounds of crawfish?
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 05-25-2019, 12:33 PM   #19
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,220
Quote:
Originally Posted by GotGarlic View Post
Looks good. Am I reading that right - 32 pounds of crawfish?
Yep. We both hit them pretty hard for dinner. I told Craig I wanted him to go really light on the fixins' this time so I ended up eating twice as many as I usually do. Craig had a huge pile of shells already before I even started eating so... We took the heads off what was left and refrigerated the tails after dinner, pretty much filled a 2 gallon bag. We'll weigh some tails with shell on and then pick enough to get a pound of just meat, then will weigh out rest, bag and freeze in bags that will give us a pound of tail meat when picked. We found out you can freeze them with tail shell on without any problems when I brought home 70 plus pounds from 1 of my trips to see my dad. Our fingers got so sore and cut up from peeling that it got to the point where we couldn't stand to do any more. They were around $2.60 a pound at the restaurant supply place and came in a sack.
medtran49 is online now   Reply With Quote
Old 05-25-2019, 12:40 PM   #20
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,153
Quote:
Originally Posted by Cooking Goddess View Post
Nice-looking shrimp toasts, Kayelle. I've seen ready-made ones in TJ's freezer case in the past but never picked them up.
I'm bummed that TJ's no longer carries them CG. They were excellent and I miss them so much I had to take desperate measures and make my own.



Quote:
Originally Posted by medtran49 View Post
Kay and Cheryl, try finding white soy sauce or shoyu. It's a bit lighter in color, sort of Amber like.

Good to know Med. The dark soy sauce addition was a real mistake, although the flavor was good.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Reply

Tags
dinner

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 02:55 AM.


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