"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 11-14-2007, 07:38 PM   #21
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: 16,286
I was out of town all day today, so Buck's cookin'. We're having chicken cacciatore with polenta. Not sure what else.
"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 11-14-2007, 08:32 PM   #22
Executive Chef
LEFSElover's Avatar
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,698
Originally Posted by buckytom View Post
lefse. i like the idea of a stuffed meatloaf instead of homogenizing all of the ingredients. i'll have to give this one a try. thanks
oh good Bucky, you may end up with too much of the filling as I did but used it elsewhere so it didn't matter. it's hard to seam up the meatloaf so if you overstuff, it'll seep out all over and you don't want that. the glaze is delish too, hope you do make it, don't think you'll be disappointed.
I have one of those wireless meat thermometers and I set it for 145 as I read that others stop their meatloaf at 135 and wanted to make sure it read the meat, not the filling<creamy stuff.
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline   Reply With Quote
Old 11-14-2007, 09:23 PM   #23
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
I just finished a pot of venison veggie and barley soup.
It smells wonderful... Now... If I could just get Paul to come home from work. :)
Love the life you live!
pdswife is offline   Reply With Quote
Old 11-14-2007, 09:47 PM   #24
Senior Cook
Clienta's Avatar
Join Date: Apr 2007
Location: Scottsdale
Posts: 328
We had grilled pastrami & swiss cheese sandwiches with wheatberry salad & a curried pasta salad.
Clienta is offline   Reply With Quote
Old 11-15-2007, 03:42 AM   #25
Executive Chef
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
I went out to lunch on Wednesday (yesterday) and was so full still by dinner time that I just went with a basic ham sandwich with fresh bread. It was lovely though.

My lunch menu was much more interesting though. We started with a small mezze plate to share which included a pesto dip, spicy tomato soup shooters, mini quiches, a dahl, eggplant and zuchini slice, and a very tasty chicken skewer served with tomato risoni. There were another couple of tasters but can't recall what they were. This was followed by a crab and mussel angelhair pasta dish with halved cherry tomatoes (the mussels were overcooked unfortunately - otherwise very tasty) and my friend had grilled calamari salad. They had been a bit heavy handed with the serving oil though and had smothered the calamari strips with it as well which did nothing for the taste and cooled the strips down too much.
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 11-15-2007, 10:45 AM   #26
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Last night was Turkey Taco night, with all the usual trimmings (salsa, shredded cheddar, chopped mixed baby lettuces, diced fresh tomato, & diced Vidalia onion).
BreezyCooking 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 09:02 PM.

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