"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 10-26-2020, 05:12 PM   #1
Chef Extraordinaire
 
luckytrim's Avatar
 
Join Date: Dec 2005
Location: southeastern pa.
Posts: 14,502
Oh, Boy! Monday's Kitchen Again...10/26

Sunday Dinner on Monday...

Slab of Prime Rib, seared on the flat Iron Skillet, Diced Fried Spuds with Onions, Tomato, Corn & Okra Blend, and the Salad...


Click image for larger version

Name:	Prime Rib, Okra Blend.jpg
Views:	42
Size:	67.9 KB
ID:	43699

__________________
“One cannot think well, love well, sleep well, if one has not dined well.”
luckytrim is offline   Reply With Quote
Old 10-26-2020, 06:27 PM   #2
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,502
Beef stew with veges of carrots, parsnip, potatoes and mushies.
Attached Thumbnails
Click image for larger version

Name:	2020-10-26 19.15.04.jpg
Views:	11
Size:	42.4 KB
ID:	43700  
medtran49 is offline   Reply With Quote
Old 10-26-2020, 06:58 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,218
We had orange chicken over rice with TJ's help and the addition of stir-fried onion, red and green peppers and mushrooms. The sauce was doctored with the zest and juice from a Halo/Cutie.


Click image for larger version

Name:	50BFBC0F-7A7F-4439-84EA-E35AD346F6C0_1_105_c.jpg
Views:	13
Size:	90.3 KB
ID:	43701
__________________
"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 10-26-2020, 07:08 PM   #4
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,691
Send a message via Skype™ to taxlady
Yummy looking suppers.

We had leftovers from our recent Indian meal: lamb curry and a lentil curry. We also had some leftover falafel, tabbouleh, coleslaw, toum, and hummus. We had that with the last of the brown basmati rice from the freezer. There's enough of the lamb curry left for me to have a snack.
__________________
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 10-26-2020, 07:58 PM   #5
Cupcake
 
Kathleen's Avatar
 
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,645
We also had leftovers! Same dinner as last night: Grilled flank steak with tortillas and guacamole. The tortillas are not as yummy when reheated.
__________________


~Kathleen

A little bit Ginger. A little bit Mary Ann.
Kathleen is offline   Reply With Quote
Old 10-26-2020, 09:17 PM   #6
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,102
We finally ran out of leftovers! I made loaded garden salads, followed by butternut squash ravioli with a browned butter-sage sauce and a handful of toasted chopped walnuts.
Click image for larger version

Name:	IMG_20201026_211654588.jpg
Views:	13
Size:	72.3 KB
ID:	43707Click image for larger version

Name:	IMG_20201026_211709591.jpg
Views:	15
Size:	47.7 KB
ID:	43708
__________________
“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 10-26-2020, 09:17 PM   #7
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 5,645
Click image for larger version

Name:	IMG_6512.jpg
Views:	12
Size:	77.0 KB
ID:	43702

We've got a cold snap, yesterday it was 72°, today we only got up to 46° !!!
I as fortunately enough to get Steamed Fish Cake or Kamaboko from our small Asian Market, who's only open when they feel like it but none the less I still had two in the deep freeze, along with a new batch of my homemade Char Siu or Chinese BBQ Pork, what some of you are calling Red Pork...

Click image for larger version

Name:	IMG_6478.jpg
Views:	10
Size:	92.8 KB
ID:	43703

Click image for larger version

Name:	IMG_6479.jpg
Views:	9
Size:	60.3 KB
ID:	43704

Click image for larger version

Name:	IMG_6480.jpg
Views:	9
Size:	53.0 KB
ID:	43705

Also, I had two bags of Trader Joe's Potstickers. I just quickly boil them if they're going into soup, a dumpling is a dumpling, right?!

Click image for larger version

Name:	IMG_6513.jpg
Views:	10
Size:	85.5 KB
ID:	43706

The noodles are unique to Hawaii, they're called Saimin, so yummy. We like the S&S brand,
I found some nice Baby Bok Choy to add to the bowl as well.

Back home in Hawaii, we just call this a Won Tun Mein Deluxe Bowl!
We call it wonderful here in the middle of the desert

Only one thing was missing from this "local-style meal" ...
DH: HEH! Where's the BBQ Meat Stick? I always order those with my Won Tun Mein Deluxe!"



Next time!

*Please give a read to the Wikipedia links
Kaneohegirlinaz is offline   Reply With Quote
Old 10-27-2020, 06:51 AM   #8
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 4,063
K-Girl. I so love Char Siu. Haven't made it in a long time. (lazy old fool)

Our dinner was open face sandwiches, using the pot roast and gravy from yesterday. Just as good as the original pot roast dinner.

Lemon cake and a glass of California Moscato was dessert.

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 10-27-2020, 07:19 AM   #9
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,901
I guess it was a leftovers kind of night We had leftover stuffed shells with fresh salad and garlic bread. Yum.
Click image for larger version

Name:	20201026_201222.jpg
Views:	10
Size:	42.9 KB
ID:	43710
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 10-27-2020, 09:23 AM   #10
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,933
Colavita Mezzi Rigatoni, meatballs (homemade and portioned for freezer) in plain sauce (with fresh - garlic, onion, basil, wine, olive oil and spices added) topped with grated Parmigiano Reggiano & Pecorino Romano cheeses.


Click image for larger version

Name:	rigatoni_meatballs_102620_IMG_7324.JPG
Views:	7
Size:	140.0 KB
ID:	43711
__________________
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 10-27-2020, 05:22 PM   #11
Cupcake
 
Kathleen's Avatar
 
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,645
Everything looks wonderful!

K-Girl, how do you make the red pork?
__________________


~Kathleen

A little bit Ginger. A little bit Mary Ann.
Kathleen is offline   Reply With Quote
Old 10-27-2020, 05:58 PM   #12
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 5,645
Quote:
Originally Posted by Kathleen View Post
Everything looks wonderful!

K-Girl, how do you make the red pork?
Kathleen, I've tried a few different ways, none of them the "traditional way from scratch"

I've use Lee Kum Kee jarred stuff:
https://mykitcheninthemiddleofthedes...b-que-chicken/

I've tried Noh brand from Hawaii two ways:
https://mykitcheninthemiddleofthedes...19/02/11/4512/
https://mykitcheninthemiddleofthedes...siu-round-two/

I've tried a coupla jarred sauces from Hawaii as well:

Name:   hawaiian pride char siu sauce.jpg
Views: 61
Size:  18.4 KB

Click image for larger version

Name:	lums char siu sauce.jpeg
Views:	10
Size:	27.4 KB
ID:	43724

Click image for larger version

Name:	mid pac foods char siu sauce.jpeg
Views:	9
Size:	41.7 KB
ID:	43725

This one though, I'm pretty sure you could find in your neck of the woods:

Name:   lee kum kee char siu sauce.jpg
Views: 61
Size:  10.4 KB

I like to marinade the meat (not just Pork btw) for 24-48 hours, the longer the better IMHO anyways.

edit> I forgot to add that this last go-around, as I use broiling the meat to get those charred edges, I brushed the Pork with just a little Honey, I saw a man in Hawaii doing that
Kaneohegirlinaz is offline   Reply With Quote
Old 10-28-2020, 06:39 AM   #13
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 4,063
Quote:
Originally Posted by Kaneohegirlinaz View Post
Kathleen, I've tried a few different ways, none of them the "traditional way from scratch"
edit> I forgot to add that this last go-around, as I use broiling the meat to get those charred edges, I brushed the Pork with just a little Honey, I saw a man in Hawaii doing that
I am sad..

Because you reminded me of how much I love Char Siu, I attempted to find my recipe, from the 70's, to enjoy it again.

The recipe is nowhere to be found. "Yet"

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 10-28-2020, 11:15 AM   #14
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 5,645
Quote:
Originally Posted by Just Cooking View Post
I am sad..

Because you reminded me of how much I love Char Siu, I attempted to find my recipe, from the 70's, to enjoy it again.

The recipe is nowhere to be found. "Yet"

Ross

Ross, I watched this video last night as a matter of fact, and when I run out of my "stash" of premade marinades from Hawaii, I'm going to try it this way. I saw that our Costco had Pork Belly although DH doesn't care for the fattier cuts of meat oh well, more for me

Kaneohegirlinaz is offline   Reply With Quote
Old 10-28-2020, 12:44 PM   #15
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,901
Quote:
Originally Posted by Kaneohegirlinaz View Post
... I like to marinade the meat (not just Pork btw) for 24-48 hours, the longer the better IMHO anyways.

edit> I forgot to add that this last go-around, as I use broiling the meat to get those charred edges, I brushed the Pork with just a little Honey, I saw a man in Hawaii doing that
I made this recipe for last night's dinner and it was amazing: https://www.food.com/recipe/chinese-...strated-408646

For this recipe, they recommend marinating the meat for not more than four hours or it will get too salty. I didn't have red food coloring, so I left it out.

Also, it combines some reserved marinade with honey and ketchup for glazing the pork during broiling.

Quote:
Originally Posted by Just Cooking View Post
I am sad..

Because you reminded me of how much I love Char Siu, I attempted to find my recipe, from the 70's, to enjoy it again.

The recipe is nowhere to be found. "Yet"

Ross
Maybe you'll like the one I posted above. I served it over rice with smashed cucumbers and peppers.
Click image for larger version

Name:	2020-10-28-13-25-54.jpg
Views:	15
Size:	96.9 KB
ID:	43741Click image for larger version

Name:	2020-10-28-13-26-39.jpg
Views:	12
Size:	54.8 KB
ID:	43742
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 10-28-2020, 01:38 PM   #16
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 4,063
K-Girl & GG

Both look good.

I've never used anything but pork tenderloin. The recipe was from the first cook book I'd ever purchased. It was roasted, hanging in the oven on S hooks.

For 40+ years I kept the book and when I entered the computer world, there was always a file copy. It must have disappeared in setting up my new laptop last December.
When I left California, I let the let all of my cook books go to new homes. Wish I had kept just that one book.

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 10-28-2020, 01:53 PM   #17
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 5,645
Quote:
Originally Posted by Just Cooking View Post
.... snipped ...
When I left California, I let the let all of my cook books go to new homes. Wish I had kept just that one book.

Ross
Ross, do you remember the name of that cook book?
Kaneohegirlinaz is offline   Reply With Quote
Old 10-28-2020, 04:00 PM   #18
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 4,063
Quote:
Originally Posted by Kaneohegirlinaz View Post
Ross, do you remember the name of that cook book?
Not with today's brain slowing.

It was a book of Chinese regional cooking. I can't recall the author, either.

Up to that time, late 70's, I did grilling and the occasional breakfast. My mother gifted me with a Wok set and I took to Chinese cooking, with a passion. I found that cook book and it was on. My first wife was a wonderful cook so, until she passed, I stayed with Asian dishes, which she didn't do.

Hopefully, the author or name of the cook book will come to me and I will attempt to hunt it down again.

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 10-28-2020, 06:02 PM   #19
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,691
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Just Cooking View Post
Not with today's brain slowing.

It was a book of Chinese regional cooking. I can't recall the author, either.

Up to that time, late 70's, I did grilling and the occasional breakfast. My mother gifted me with a Wok set and I took to Chinese cooking, with a passion. I found that cook book and it was on. My first wife was a wonderful cook so, until she passed, I stayed with Asian dishes, which she didn't do.

Hopefully, the author or name of the cook book will come to me and I will attempt to hunt it down again.

Ross
I searched for book of Chinese regional recipes 1970s

This jumped out at me. Vintage Chinese Cookbooks on Pinterest. Do any of those books look familiar?
__________________
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 10-29-2020, 06:23 AM   #20
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 4,063
Quote:
Originally Posted by taxlady View Post
I searched for book of Chinese regional recipes 1970s

This jumped out at me. Vintage Chinese Cookbooks on Pinterest. Do any of those books look familiar?
Thank you. I will look into this..

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Reply

Tags
kitchen

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 05:37 AM.


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