"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 04-10-2016, 03:21 PM   #1
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,077
What's for dinner? Sunday Apr. 10, 2016

I'm fixin' to fry up some good ol' down home fried chicken. I've been craving that for a while. Not sure of the sides yet - maybe roasted potato wedges and a loaded up salad.

What's on everyone's plate?

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 04-10-2016, 03:37 PM   #2
Senior Cook
 
Join Date: Apr 2016
Location: Moselle MS
Posts: 443
I had planned to make dolmathes which are time consuming but fun. I figured I'd do my taxes while they were cooking. I think that the problem was that job two made me not want to start job one.

I have some stuff that I have made and frozen but I think I'd like to try the easy poached eggs in plastic wrap in the microwave over toast with a ton of butter. My bacon turns out best when I make it in the microwave. I'll have to make 5 slices otherwise I'll eat all the bacon up before the eggs are ready.
LizStreithorst is offline   Reply With Quote
Old 04-10-2016, 03:40 PM   #3
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,634
I have a small ham that I'll bake up and have macaroni and cheese and salads with it.
__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 04-10-2016, 03:55 PM   #4
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
I have a jar of Emeril's Kicked Up sauce, a can of minced clams, and some porcinni powder. So it's spaghetti tonight.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-10-2016, 04:14 PM   #5
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,409
Smash burgers with caramelized onion, blue cheese, L&T.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 04-10-2016, 04:15 PM   #6
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,521
Grilled mackerel fillets, steamed french beans and - my current favourite, tastier substitute for rice -
pot barley
cooked with fish stock.
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 04-10-2016, 04:37 PM   #7
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,446
Just pulled some meat sauce out of the freezer. Will do up some Lasagne later..I have been using this product lately and really like it. It is oven ready pasta and comes in 2x4 sheets. Just layer your sauce, cheese, and enough stock to come up about 2/3's to the top. It is really good and easy...
Rocklobster is offline   Reply With Quote
Old 04-10-2016, 04:45 PM   #8
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,442
And homemade potato chips to go with the burgers.
medtran49 is offline   Reply With Quote
Old 04-10-2016, 04:46 PM   #9
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,538
Cleaning out the refrigerator tonight, the last cup of vegetable beast soup, a side salad and a dish of strawberries with cream.

Today the freezer ate better than I did!

I fed the freezer some meatballs and sauce, stuffed red bell peppers and assembled four veal parm packets that can go from the freezer to the oven for a quick meal.
Aunt Bea is offline   Reply With Quote
Old 04-10-2016, 04:51 PM   #10
Sous Chef
 
Souschef's Avatar
 
Join Date: Aug 2014
Location: Santa Paula,CA
Posts: 564
Leftovers from lunch

I had lunch with my son and grandson to discuss GS college financing. Had enough fish and Black & Tan onion rings left over for dinner
Souschef is offline   Reply With Quote
Old 04-10-2016, 04:52 PM   #11
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,934
Paid two arms and a leg for fresh thyme and rosemary. With some of that minced up I'm making oven roasted "fried" chicken parts sitting on a bed of herbed carrots. There better be drippings cuz I'm hungry for mashed taters and gravy too. Extra chicken will go towards something else later this week.
Whiskadoodle is offline   Reply With Quote
Old 04-10-2016, 05:38 PM   #12
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by Rocklobster View Post
Just pulled some meat sauce out of the freezer. Will do up some Lasagne later..I have been using this product lately and really like it. It is oven ready pasta and comes in 2x4 sheets. Just layer your sauce, cheese, and enough stock to come up about 2/3's to the top. It is really good and easy...
We have the same product (different manufacturer) and I soak it for several minutes first. It comes out more cooked. Better texture.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-10-2016, 05:41 PM   #13
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by Whiskadoodle View Post
Paid two arms and a leg for fresh thyme and rosemary. With some of that minced up I'm making oven roasted "fried" chicken parts sitting on a bed of herbed carrots. There better be drippings cuz I'm hungry for mashed taters and gravy too. Extra chicken will go towards something else later this week.
If you have Better Than Bullion, you can make gravy using that. I always keep a handful of McCormack's gravy packets. Thy come in handy for supplementing those juices.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-10-2016, 05:52 PM   #14
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,446
Quote:
Originally Posted by Addie View Post
We have the same product (different manufacturer) and I soak it for several minutes first. It comes out more cooked. Better texture.
I'll give that a try next time..
Rocklobster is offline   Reply With Quote
Old 04-10-2016, 07:04 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,790
I picked up a couple of thick pork loin chops for stuffing. I made a stuffing with breadcrumbs, dried cranberries, walnuts, honey and red wine.

SO liked it.
__________________
"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 04-10-2016, 07:38 PM   #16
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
Met with Mrs. K today to start going through our household things (divorcing and selling the house) and was asked if I wanted to use the grill. Well, I haven't grilled in two months, so I jumped at the opportunity. I went out and got us a couple of huge Duroc bone-in pork chops. So I made that and some sprouts.

She may not miss me, but I think she misses my cooking.

Steve Kroll is offline   Reply With Quote
Old 04-10-2016, 08:35 PM   #17
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,077
That looks wonderful, Steve! It's nice that you and Mrs. K are able to share a meal together during this transition.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 04-10-2016, 08:45 PM   #18
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,077
I had dinner outside this afternoon. Crispy fried chicken and a big salad. I was only able to polish off one of the chicky thighs - the other one went into the fridge for tomorrow.
Attached Thumbnails
Click image for larger version

Name:	027.jpg
Views:	133
Size:	70.5 KB
ID:	24575  
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 04-10-2016, 09:25 PM   #19
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
Quote:
Originally Posted by Cheryl J View Post
That looks wonderful, Steve! It's nice that you and Mrs. K are able to share a meal together during this transition.
I thought the same thing. We get along fine, for the most part. Our daughter came over, too, so it was almost family like.

Oh, and your meal looks wonderful!
Steve Kroll is offline   Reply With Quote
Old 04-11-2016, 12:22 AM   #20
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,860
It's nice that things aren't acrimonious for you two, Steve. As long as there wasn't a food fight, it's all good.

We had lasagna at the cousins'. Births, deaths, and everything in between, Himself's family sure does cook!
__________________
“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
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 08:54 AM.


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