"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 01-02-2007, 12:13 PM   #1
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
Send a message via MSN to YT2095
Dinner tuesday 1/2/07

rattle those pots and pans!

tonight will be Thai green curry with chicken and sticky rice.

over to you...

__________________
Katherine Snow. xx
YT2095 is offline   Reply With Quote
Old 01-02-2007, 12:37 PM   #2
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
{[{[{[rattling]}]}]}]

i'm gonna make escarole e fagiole, and i'll probably make cubed veal steak sandwiches.


nnnnnnnnnnnext.
__________________
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 01-02-2007, 12:40 PM   #3
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,679
at Goodweed's house (that's me ) we're gonna be using up left-overs from New year's Eve. Seems we had more food than we needed, like 2 lbs. freshly cleaned shrimp that haven't yet been cooked, and the ingredients for my World Famous, made from scratch Egg-Rolls with Pineapple Sweet and Sour sauce. Add to that a bit of very creamy cheesecake, to which I added blueberry extract, and I think I, my DW, and my DD and SOL will have full bellies tonight.

Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 01-02-2007, 12:45 PM   #4
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,679
Quote:
Originally Posted by buckytom
{[{[{[rattling]}]}]}]


i'm gonna make escarole e fagiole, and i'll probably make cubed veal steak sandwiches.



nnnnnnnnnnnext.
I think he means tube steaks (hot dogs) with canned beans. We all know that people on the East Coast are cullinarily deprived. .

But seriously Bucky, when it's all done, could you just package up some of that wonderful food with some dry ice and send it winging my way? Tell you what, you give me your recipes and I'll give you mine.

Seeeeeeya; Your most notorious buddy on DC, Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 01-02-2007, 12:48 PM   #5
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,679
Quote:
Originally Posted by buckytom
{[{[{[rattling]}]}]}]


i'm gonna make escarole e fagiole, and i'll probably make cubed veal steak sandwiches.



nnnnnnnnnnnext.
He means tube steak with Canned beans. We all know that New Yorkers and Jersey folks can only make Coney Dogs.

But seriously BT, I'll send you my recipes if you send me yours. Your supper sounds really good, and I know you know how to cook.

Seeeeeeeya; Your most notorious buddy on DC, Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 01-02-2007, 01:05 PM   #6
Head Chef
 
Toots's Avatar
 
Join Date: Feb 2006
Location: Austin TX
Posts: 1,580
I'm roasting an Amish chicken with roast veggies. Maybe a tossed salad also.
Toots is offline   Reply With Quote
Old 01-02-2007, 01:12 PM   #7
Senior Cook
 
stinemates's Avatar
 
Join Date: Dec 2006
Location: Petaluma, CA
Posts: 250
Send a message via AIM to stinemates Send a message via MSN to stinemates Send a message via Yahoo to stinemates Send a message via Skype™ to stinemates
I was on a cooking rampage this weekend, and as such, we have way too many leftovers for me to cook tonight.

However, my MIL and SIL are coming over for the evening, so I may have to prepare something to keep their belly's full.
stinemates is offline   Reply With Quote
Old 01-02-2007, 01:35 PM   #8
Master Chef
 
crewsk's Avatar
 
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
We're having pinto beans cooked with the 2 pork chops that I didn't cook last night & cornbread. On the side we'll have squash pickles & hot chow chow.
__________________
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 01-02-2007, 01:37 PM   #9
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
lol gw, i cook family style, which means i can't seem to make things in small amounts, so i'd love to send some food to you. i can't fit any more in the freezer.

my wife makes regular cubed beefsteak sandwiches better than i do. what she does goes against everything i've learned, (lower temp and covering the pan should toughen the meat by steaming it), but hers come out so much more tender than mine. so i bought cubed veal steaks, and i'm gonna make those with melted 2 y.o sharp cheddar cheese, lettuce, tomato, sauteed criminis, and onions on fresh portugese rolls. i hope the veal is tender.

the 'shcarole and bean soup is souper easy to make if you use canned stuff.

brown a head of chopped garlic (yes, an entire peeled and rough chopped bulb) and a diced onion in a large stock pot in evoo, add a large head of washed and chopped escarole, a coupla cans of washed cannelini beans, and cover with a coupla cans of chicken stock and a cup or so of water. bring to a boil, then simmer a few minutes until the beans are tender and the 'shcarole wilted. ladle soup into bowls, and shave (not grate) a healthy amount of locatelli or grana padano cheese over top.

gw, i would still like to know where i might be able to buy one of your cookbooks. i know you like to keep low key about it, but i'm sure lots of us here would love a copy.
__________________
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 01-02-2007, 02:05 PM   #10
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
Stew beef or venison...which ever I grab from the freezer.
__________________
Love the life you live!
pdswife is offline   Reply With Quote
Old 01-02-2007, 02:08 PM   #11
Assistant Cook
 
Join Date: Apr 2006
Posts: 11
Hi, I haven't been with the group for long so I don't know if I can ask for recipes. But how do you prepare your squash pickles & hot chow chow? It sounds like it would go great with my black eye peas.

Thanks.
imcory is offline   Reply With Quote
Old 01-02-2007, 02:08 PM   #12
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,835
Who is an sol? I've never seen that abbreviation.
__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 01-02-2007, 02:18 PM   #13
Master Chef
 
crewsk's Avatar
 
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
Quote:
Originally Posted by imcory
Hi, I haven't been with the group for long so I don't know if I can ask for recipes. But how do you prepare your squash pickles & hot chow chow? It sounds like it would go great with my black eye peas.

Thanks.
Sure you can, welcome to the group! Here's the recipe for the http://www.discusscooking.com/forums...Squash+pickles. I didn't make the chow chow so I don't have a recipe for it.
__________________
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 01-02-2007, 02:37 PM   #14
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Wink

Fried chicken, mac n cheese, cole slaw, peas and NY bread ! ( Out of potatoes, will miss my mashed potatoes and gravy) !
Barb L. is offline   Reply With Quote
Old 01-02-2007, 02:43 PM   #15
Assistant Cook
 
RedBedHead's Avatar
 
Join Date: Jun 2006
Posts: 47
We're having Burgundy Pork Tenderloin, Homemade Mac & Cheese, Steamed Brocolli, and I may make some Rosemary Biscuits if the kids will let me stay in the kitchen.
__________________
Jen
RedBedHead is offline   Reply With Quote
Old 01-02-2007, 02:48 PM   #16
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
Were going to have some scallops that i'm marinating in evoo, lemon juice and a small pinch of cayenne. Then I plan to wrap the marinated scallops in prosciutto,fresh basil leaves after rolling the edges in cracked black pepper and lemon zest. I'm making a mayo/lemon dunking sauce for them Then,brush with more evoo and put in oven on a rack at 450 for about 3 min., twice baked potatoes, spinach wilted with evoo and garlic, and baked apples with creme anglaise..
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 01-02-2007, 02:58 PM   #17
Senior Cook
 
stinemates's Avatar
 
Join Date: Dec 2006
Location: Petaluma, CA
Posts: 250
Send a message via AIM to stinemates Send a message via MSN to stinemates Send a message via Yahoo to stinemates Send a message via Skype™ to stinemates
kadesma,

Won't the scallops be partialy cooked since they're marinating in acid (lemon juice)? Or is that why you have some evoo in there to cut it?
stinemates is offline   Reply With Quote
Old 01-02-2007, 03:07 PM   #18
Senior Cook
 
Join Date: Mar 2006
Location: Key West FL
Posts: 253
Tonight I eat stupid fish sticks (-_-); Heh I figure they need to be eaten sometime... Blech, such an end of the month food : P

I've wasted so much food since it was the holidays, always eating at so and so's house... not much time to use leftovers : P Now my fridge looks pitiful
biev is offline   Reply With Quote
Old 01-02-2007, 03:11 PM   #19
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Aaaargh CJ, your scallops are having me drooling... they are so expensive here I haven't had them for years now... I really miss them!!

Apart from the leftover homemade cotechino from the New Years eve, I would like to try a new version of rice salad, with avocado, smoked salmon, and robiola/mayo/dill/lemon dressing. We couldn't resist the smoke salmon on sale the other day, 11€ a kilo!! Well it came in an entire 1kg package so we have to consume them rather in a hurry, but I am not complaining at all they are so good!!
urmaniac13 is offline   Reply With Quote
Old 01-02-2007, 03:21 PM   #20
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
Quote:
Originally Posted by stinemates
kadesma,

Won't the scallops be partialy cooked since they're marinating in acid (lemon juice)? Or is that why you have some evoo in there to cut it?
The scallops won't go into the marinade til just about 10-15 min. before I get ready to cook them..I was going to do them earlier and decided to just wait so the partial cooking wouldn't happen..I'd imagine they would be ruined if marinated to long.
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma 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 05:10 PM.


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