Happy Valentine's Day! Whatcha cooking for your sweetheart?

[taxlady]

I made http://www.discusscooking.com/forums...ml#post1179271. It was really delicious, as expected. I served it with brown basmati rice.



Dessert was a cold, berry, gelatin soufflé, which would have looked much prettier with some whipped cream piped on top. It was yummy:

[Somebunny]

Any leftovers Linda? Looks yum!

[purple.alien.giraffe]

Originally Posted by Kayelle

Hey, I understand it's hard to pass up SELL TODAY stickers Dave! I'm used to them looking like a slice of prime rib. The bone on mine is always gifted to the darling little dog who lives across the street.

That photo is making me salivate. Been a while since I had a ribeye, or any good cut of steak. Sigh, soon as the hubby has a job...

[taxlady]

Originally Posted by Somebunny

Any leftovers Linda? Looks yum!

Thanks Somebunny. Yes, one large serving of the rendang with rice in the freezer and about half the dessert in the fridge. It wouldn't take long to nuke the leftover rendang.

[Kayelle]

Originally Posted by purple.alien.giraffe

That photo is making me salivate. Been a while since I had a ribeye, or any good cut of steak. Sigh, soon as the hubby has a job...

PAG, when I was a young mom like you I yearned to be able to afford a Filet Mignon. Now I would never trade one for a flavorful ribeye. To me, they're the best steak on the market, bar none.

[joesfolk]

Just a normal day for us. Tonight we had chicken fricassee with sage and onion stuffed acorn squash.

[Greg Who Cooks]

My simmered short ribs of beef in barbecue sauce worked out fine. 180F for 6 hours. It wasn't fantastic but kept me going until breakfast.

[purple.alien.giraffe]

Originally Posted by Kayelle

PAG, when I was a young mom like you I yearned to be able to afford a Filet Mignon. Now I would never trade one for a flavorful ribeye. To me, they're the best steak on the market, bar none.

Bone in ribeye cooked to medium rare has been my favorite from the first time I tried the cut. I've had Filet Mignon also and while it's good, it's no ribeye.

[DaveSoMD]

Originally Posted by Katie H

I wish I'd known that when I closed our business. I could've practically finished out your set. I had about a full service for 8 of all pieces. It's a gentle, restful pattern and has been around for a long time.

It is and I love blue and white. I use the set and mix and match with my cobalt blue Fiesta-ware. I have dinner plates and bowls for 12. It is the smaller pieces I am working on now like the bread and butter plates, fruit bowls, and so on. My Mom and Gram has them as long as I can remember so at least 50 years I guess.

[DaveSoMD]

Those type of sales are allowed deviations from the grocery list. LOL

NICE grill marks on that steak! It was getting to dark out to use the grill for mine so I did the CI skillet sear and oven finish method.

Originally Posted by Kayelle

Hey, I understand it's hard to pass up SELL TODAY stickers Dave! I'm used to them looking like a slice of prime rib. The bone on mine is always gifted to the darling little dog who lives across the street.