"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 11-08-2021, 05:53 PM   #1
Chef Extraordinaire
 
luckytrim's Avatar
 
Join Date: Dec 2005
Location: southeastern pa.
Posts: 16,312
Monday's Dinner Thread 11/8

Half-Rack of BBQ Ribs, Baked BBQ Onion, Air Fries, Baby Carrots & Peas...


Click image for larger version

Name:	Ribs, BBQ BBQ Onion.jpg
Views:	31
Size:	65.4 KB
ID:	49765

__________________
“There are people in the world so hungry, that God cannot appear to them except in the form of bread.”
― Mahatma Gandhi
luckytrim is offline   Reply With Quote
Old 11-08-2021, 06:03 PM   #2
Executive Chef
 
Join Date: Mar 2008
Posts: 4,131
Tom Yum like veg and rice, Butternut squash soup (sage mmm), toasted ww sprouted bread.
__________________
https://www.youtube.com/watch?v=7C0MFr46WKA
Check out NutritionFacts.org for the latest in nutrition research.
blissful is offline   Reply With Quote
Old 11-08-2021, 09:10 PM   #3
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 26,752
Send a message via Skype™ to taxlady
I made a quick version of labskovs, well, quicker than the classic version. I got a Danish recipe called "Hurtig labskovs". It was food. It was pretty good, but nothing to write home about. I may or may not make it again. I served it with dark rye (Scandinavian style) and butter and rødkål (Danish red cabbage), though it should have been pickled beets. I just don't have any at the moment. I cut up some chives from the garden and harvested the rest of them.

Not a huge difference between our plates (actually bowls). Here's mine.

Click image for larger version

Name:	Hurtig labskovs, Linda's plate.jpg
Views:	20
Size:	121.8 KB
ID:	49769

And here's Stirling's.

Click image for larger version

Name:	Hurtig labskovs, Stirling's plate.jpg
Views:	19
Size:	164.5 KB
ID:	49770
__________________
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 11-08-2021, 09:15 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 48,425
One of my favorite dishes.

Spaghetti carbonara.


Click image for larger version

Name:	8D02E032-791F-48F9-B5B6-E75B5821061A_1_105_c.jpg
Views:	15
Size:	55.8 KB
ID:	49772
__________________
"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 11-09-2021, 06:57 AM   #5
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 4,678
Lightly fried Polish sausage and left over Creole orzo.

Butterscotch pudding was dessert.

Ross
Click image for larger version

Name:	IMG_20211108_135728751.jpg
Views:	12
Size:	55.7 KB
ID:	49776
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 11-09-2021, 07:55 AM   #6
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 12,521
Last night's dinner:
Hot dog coins with onion and tomato sauce over small pasta shells.


Click image for larger version

Name:	hot_dogs_tomato_110821_IMG_8889.jpg
Views:	10
Size:	66.4 KB
ID:	49777
__________________
All our times have come. Here, but now they're gone.
Seasons don't fear the reaper.
Nor do the wind, the sun or the rain.
We can be like they are.
msmofet is offline   Reply With Quote
Old 11-09-2021, 09:35 AM   #7
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,120
DH bought some andouille sausage by mistake, so I used it to make shrimp and sausage and grits last night. It turned out pretty well.

I actually used polenta, since that's what I had. Is there a difference between grits and polenta? Lol
Click image for larger version

Name:	20211108_194047.jpg
Views:	11
Size:	45.2 KB
ID:	49782
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 11-09-2021, 11:03 AM   #8
Sous Chef
 
GinnyPNW's Avatar
 
Join Date: Aug 2021
Location: Somewhere in the PNW
Posts: 887
I grabbed a bag of Oven Beef & Veggies stew from the freezer, heated that up and made a Focaccia from the GF Chebe mix. It was very good. (Found that mix when DH had to be GF for a while.)

Click image for larger version

Name:	IMG_5793 (2).jpg
Views:	13
Size:	71.3 KB
ID:	49784
__________________
Romaine Calm and Carrot On
Dogs aren't my whole life, but they do make my life whole!
GinnyPNW is offline   Reply With Quote
Old 11-09-2021, 02:06 PM   #9
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 4,678
Quote:
Originally Posted by GotGarlic View Post
DH bought some andouille sausage by mistake, so I used it to make shrimp and sausage and grits last night. It turned out pretty well.

I actually used polenta, since that's what I had. Is there a difference between grits and polenta? Lol
Attachment 49782
I had read about it a few years back but, forgot what I'd read.

https://www.bonappetit.com/story/dif...-grits-polenta

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 11-09-2021, 03:30 PM   #10
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,120
Quote:
Originally Posted by Just Cooking View Post
I had read about it a few years back but, forgot what I'd read.

https://www.bonappetit.com/story/dif...-grits-polenta

Ross
Cool, thanks, Ross. Hopefully I'll remember the next time I make them :let l:
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 11-09-2021, 08:40 PM   #11
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: Central/Northern AZ, gateway to The Grand Canyon
Posts: 7,117
Quote:
Originally Posted by Just Cooking View Post
I had read about it a few years back but, forgot what I'd read.

https://www.bonappetit.com/story/dif...-grits-polenta

Ross
I'd been thinking about making Polenta with Garlic Shrimp atop...
I went looking and found this:


Name:   grits or polenta.jpg
Views: 46
Size:  8.2 KB
(from Bob's site)


I'm confused now.
__________________
The literal meaning of aloha is "the presence of breath" or "the breath of life." It comes from "Alo," meaning presence, front and face, and "ha," meaning breath.
Aloha is a way of living and treating each other with love and respect.
Kaneohegirlinaz is offline   Reply With Quote
Old 11-09-2021, 10:51 PM   #12
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 26,752
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Kaneohegirlinaz View Post
I'd been thinking about making Polenta with Garlic Shrimp atop...
I went looking and found this:

Attachment 49792
(from Bob's site)


I'm confused now.
Does it say if it is nixtamalized? If it doesn't say, then see if there is potassium hydroxide or calcium hydroxide in the ingredient list. If it says it is nixtamalized or that there is one of those hydroxides, then it is definitely hominy, so grits. I imagine that grits can usually be substituted for polenta, even if the flavour and texture will be slightly different.
__________________
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 11-12-2021, 01:27 AM   #13
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 15,042
Quote:
Originally Posted by GotGarlic View Post
...I actually used polenta, since that's what I had. Is there a difference between grits and polenta?
According to chef Michael Symon, the difference between grits and polenta is about fifteen bucks.
__________________
"Let things taste of what they are." ~ Alice Waters
Cooking Goddess is offline   Reply With Quote
Old 11-12-2021, 06:47 AM   #14
Master Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Waterdown, Ontario
Posts: 5,737
LOL - I totally agree with Symon!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw 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 01:06 AM.


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