"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 02-21-2008, 11:02 AM   #1
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
What's for dinner, Thurs Feb 21?

Something with my thawed unused chicken. Roasted probably, mashed potatoes and gravy. I like my gravy!

You? Lefse?

__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 02-21-2008, 11:05 AM   #2
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
Ribeyes, grilled, with seasoned butter: garlic, Worchestershire powder, smoked paprika and chipotle pepper powder.
Baked potatoes with unhealthy amounts of sour cream and butter.
OINK!
GrillingFool is offline   Reply With Quote
Old 02-21-2008, 11:07 AM   #3
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
We're on the way to the store.. I think I'll pick up some pork chops. Meat here in MX tastes better for some reason.
__________________
Love the life you live!
pdswife is offline   Reply With Quote
Old 02-21-2008, 11:07 AM   #4
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
My dinner was inspired by a bruschetta on Hueys Cooking Adventures (hopefully you won't ever be inflicted by it) this afternoon. Sauted onions with garlic and thyme, mixed with sliced black olives, halved cherry tomatoes, some chopped up anchovies and a can of shrimp - served in a warmed pita bread with lettuce and sour cream in the wrap. Was meant to have basil in the original and no shrimp and just served on toasted sour dough but as had neither the bread or the basil, it evolved. The shrimp were just to make it more substantial for a dinner meal. Think it could have done with a pinch of chili or Tabasco. Just missing that bit of oomph! Tasted better though without the pitta, lettuce and sour cream.
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 02-21-2008, 11:22 AM   #5
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
Send a message via MSN to YT2095
2x 1.5 pound steaks and a large mixed leaf salad.
__________________
Katherine Snow. xx
YT2095 is offline   Reply With Quote
Old 02-21-2008, 11:41 AM   #6
Executive Chef
 
redkitty's Avatar
 
Join Date: Jan 2007
Location: San Francisco
Posts: 3,200
Ratatouille.
__________________
Accentuate the positives, medicate the negatives ~ Amy Sedaris
redkitty is offline   Reply With Quote
Old 02-21-2008, 11:42 AM   #7
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,697
Quote:
Originally Posted by suziquzie View Post
Something with my thawed unused chicken. Roasted probably, mashed potatoes and gravy. I like my gravy! You? Lefse?
sank you dahling...........
I need help with what to do with this 'now' fully defrosted 2 1/2 lb boneless pork roast. Should I roast it and in what kind of rub/sauce/stuff on the outside? Should I crocker it? If so, what on top? Bake it? LeCreuset it? You tell me, my brains are fried. The NYTimes bread it for sure, yeah!!!!!..<< rising, and it's really cold so I'm surprised at that.

I have a question for you guys....
Yesterday on my search for butter dishes, I found a DescoWare 9 1/2 quart ovan baker for $4.99. I carried it around forever and then hid it. I know, I'm bad. Anyway, it was cracked outside and in, which isn't that big of a deal to me or should it have been? I have so much of this stuff I don't need more. Should I go back and get it? The size perfect, the color being flame, ick but I have much in flame already, the condition, you know, not so hot but with it's lid and all in tact. Let me know, I'll get it if anyone wants it.
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline   Reply With Quote
Old 02-21-2008, 11:45 AM   #8
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
MMM yummy I would roast it, just rub some garlic, rosemary, whatever floats your boat on it w/ a little olive oil.... salt and pepper.
I'm hoppin on a plane I think! I'll bring my mashed 'taters.
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 02-21-2008, 12:06 PM   #9
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
Potato leek soup and biscuits. Chocolate cake for dessert.
__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." https://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 02-21-2008, 12:20 PM   #10
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,697
Quote:
Originally Posted by suziquzie View Post
MMM yummy I would roast it, just rub some garlic, rosemary, whatever floats your boat on it w/ a little olive oil.... salt and pepper.
I'm hoppin on a plane I think! I'll bring my mashed 'taters.
come on over, dinner'll be great! I was thinking the rosemary and garlic, etc. Was hoping for a different take on it, as it's been like that many times. Wonderful I might add, but was thinking oj/ginger/maryanne/molassas/pineapple vinegar/Hawaiian black sea salt and confetti pepper............hum
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline   Reply With Quote
Old 02-21-2008, 12:25 PM   #11
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
Send a message via MSN to YT2095
Quote:
Originally Posted by LEFSElover View Post
maryanne/
erm... What`s That (dare I ask)?
__________________
Katherine Snow. xx
YT2095 is offline   Reply With Quote
Old 02-21-2008, 01:49 PM   #12
Head Chef
 
abjcooking's Avatar
 
Join Date: Sep 2004
Location: New York
Posts: 1,460
Roasted chicken with balsamic vinegarette, red cabbage cooked with apple, red wine and cranberries (not homemade), and rice.
__________________
Go Sooners
abjcooking is offline   Reply With Quote
Old 02-21-2008, 01:51 PM   #13
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,697
Quote:
Originally Posted by YT2095 View Post
erm... What`s That (dare I ask)?
love that people actually read these words on here. when I'm asked for ginger ale when friends are over, I always ask if you'd like maryanne with that.
gilligans island...................
I ended up in the front yard with 4 long stems of rosemary.............
took out this specialty oil that is diffused with all kinds of great flavors, sort of chinese in flavor, rubbed it on the roast, then rubbed ms. clooney all over it, then did my house seasoning on top of that. it'll sit outside, cover on since it's so cold, 30°, and marry the flavors all day until it's ready to go into the oven..............
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline   Reply With Quote
Old 02-21-2008, 04:29 PM   #14
Senior Cook
 
CanadianMeg's Avatar
 
Join Date: Sep 2005
Location: Sask, CANADA
Posts: 153
Throw together supper tonight: sausage, homemade steakfries and some kind of veggie. Nothing glamourous.
CanadianMeg is offline   Reply With Quote
Old 02-21-2008, 04:36 PM   #15
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Tonight I am making dh a chicken breast on toast bun, I am having catfish, also oven fries, corn on the cob and salad.
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 02-21-2008, 04:47 PM   #16
Assistant Cook
 
Join Date: Aug 2007
Location: Colofornia
Posts: 30
Quote:
Originally Posted by suziquzie View Post
Something with my thawed unused chicken. Roasted probably, mashed potatoes and gravy. I like my gravy!
I actually have almost the same thing in mind. My roommate brought home some chicken from his cooking class last night, and I love mashed potatoes with chicken but I have some salad in the fridge as well, gotta have some greens
__________________


https://30minutemeals.net - Eat Healthy. Eat Now.
effektz is offline   Reply With Quote
Old 02-21-2008, 04:54 PM   #17
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,766
Quote:
Originally Posted by LEFSElover View Post
come on over, dinner'll be great! I was thinking the rosemary and garlic, etc. Was hoping for a different take on it, as it's been like that many times. Wonderful I might add, but was thinking oj/ginger/maryanne/molassas/pineapple vinegar/Hawaiian black sea salt and confetti pepper............hum
Hey, Lefse. I posted this one some time back. Love it

http://www.discusscooking.com/forums...57&postcount=3
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 02-21-2008, 05:06 PM   #18
Sous Chef
 
Join Date: Nov 2007
Location: Missouri
Posts: 588
I'm planning on making chilli with fritos tonight. We've had sleet/ice/and snow coming down all day today.. So I think itd be perfect.

When I first started using this website, I think I read somewhere that alot of people put a square of semi-sweet chocolate in with their chili when theyre cooking it?? Did I read that right??
DietitianInTraining is offline   Reply With Quote
Old 02-21-2008, 05:10 PM   #19
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
Quote:
Originally Posted by beginner_chef View Post
I'm planning on making chilli with fritos tonight. We've had sleet/ice/and snow coming down all day today.. So I think itd be perfect.

When I first started using this website, I think I read somewhere that alot of people put a square of semi-sweet chocolate in with their chili when theyre cooking it?? Did I read that right??
I think you're right, I didn't really read thru it again but try this thread.
http://www.discusscooking.com/forums...ipe-27818.html
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 02-21-2008, 05:13 PM   #20
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
Chicken Marsala
__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Reply

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 08:38 AM.


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