"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Thread Tools Display Modes
Old 10-22-2016, 05:53 PM   #1
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 25,014
Today's food. Saturday, 10/22/16

We are drowning in leftover Thai takeout from last night. I made up some extra sauce for the Crying Tiger beef, as DH ate most of the original sauce, and I came pretty close to the right flavor. Since the restaurant gave us the wrong order, we got to keep someone else's spicy basil noodles with shrimp, along with our original order, and got a $5 gift certificate. I have a bunch of jasmine rice that will become fried rice in the near future.

What are you having?

She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 10-22-2016, 06:12 PM   #2
Master Chef
Rocklobster's Avatar
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,446
I am going to be selling cooked chicken wings out of our meat case soon, so I have been playing with rub mixes. Giving one a go tonight on a couple dozen shikon wang...with Cesare salad. Home made dressing of olive oil, anchovies, mustard, Worcestershire, lemon, pepper, parmesan...

Rocklobster is offline   Reply With Quote
Old 10-22-2016, 06:31 PM   #3
Chef Extraordinaire
Cheryl J's Avatar
Join Date: Jun 2012
Location: California
Posts: 10,058
I hope your new chicken wings and spice rub are a success, Roch.

I'm warming up a couple of meatballs in marinara sauce leftover from yesterday, and shredding some Monterey jack to top. Sliced carrots and celery for a crunchy side. Too lazy to make a real salad this afternoon.
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 10-22-2016, 06:38 PM   #4
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,055
Postcard perfect day here today. Clear, sunny and crisp. The temp stayed about 65ish most of the day. So...

Pot O'Soup. I put the makings for cornmeal pan rolls in the bread machine while I browned the beef cubes and lightly caramelized the onions for the soup.

Once the beef and onions (a little garlic, too) were done, I put those ingredients into my biggest Le Creuset Dutch oven and added some beef stock, red wine, cubed potatoes, celery, carrots, sliced fresh mushrooms, handful of pearl barley, some bay leaves, a nice dose of thyme and salt and freshly-ground black pepper. Put in a can of diced tomatoes, because I could.

Stirred 'er all up, covered the pot, and set to a low simmer. After a couple of hours, I added some corn (frozen from the garden) and a bag of frozen green peas. The rest of the afternoon was "food fragrance heaven." Just the right choice for a fall day.

The rolls stand up to a hearty soup and we were stuffed. There's lots and lots left, some for tomorrow. The rest for the freezer.

I've learned the hard way to begin with a BIG pot because, invariably, the one I start with is too small. In my kitchen, I guess it's "go big or don't go at all."
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 10-22-2016, 06:59 PM   #5
Chef Extraordinaire
msmofet's Avatar
Join Date: Apr 2009
Posts: 11,497
Pan fried burger and beans and spaetzle.
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 10-22-2016, 08:09 PM   #6
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,555
I browned some chicken cutlets in a skillet then topped them with thinly sliced applewood smoked ham, provolone and parm reg. and slid them under the broiler.
"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 10-22-2016, 08:10 PM   #7
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,191
I sprinkled country-style pork ribs with Penzeys Greek Seasoning and pan-fried them. Sprinkled quartered petite Yukon gold potatoes with the same, par-cooked them in the microwave and finished them under the broiler in the toaster oven. Finally, I braised green beans in chicken broth and Penzeys Fox Point seasoning. Served it all with lemon wedges and feta over the beans. Good stuff
Attached Thumbnails
Click image for larger version

Name:	1477185024606.jpg
Views:	92
Size:	45.3 KB
ID:	25550  
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 10-22-2016, 09:38 PM   #8
Sous Chef
Souschef's Avatar
Join Date: Aug 2014
Location: Santa Paula,CA
Posts: 558
Since I worked on the railroad today, I stopped at Yanni's on trhe way home and got Gyros. Delicious as usual
Souschef is offline   Reply With Quote
Old 10-22-2016, 09:53 PM   #9
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Sweeeedish meatballs, egg noodles, squash, lingonberry sauce, and pumpkin pie.
I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote
Old 10-22-2016, 11:24 PM   #10
Chef Extraordinaire
Cooking Goddess's Avatar
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,624
I made Naan pizzas tonight. Lots of meat with some mushrooms for Himself, lots of veggies with a bit of prosciutto and baked ham for me.
“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 10-23-2016, 03:37 AM   #11
Wine Guy
Steve Kroll's Avatar
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
I went to a restaurant called Wyatt's Twisted Americana, and had their "Mayhem Volcano" burger (no bun). It comes smothered in pickled habaneros and something called 3H sauce. I'm not entirely certain what the 3 H's stand for, I'd bet one of them is "hot."

Most people who know me know that I have a good tolerance for spicy foods, but that burger had me sweating!
Steve Kroll is offline   Reply With Quote
Old 10-23-2016, 04:12 AM   #12
Executive Chef
medtran49's Avatar
Join Date: Feb 2011
Location: Florida
Posts: 4,371
Ravioli made with some leftover shredded Italian-style braised short ribs that had been frozen with a red sauce plus homemade garlic buns.

medtran49 is offline   Reply With Quote


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 03:44 PM.

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