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01-14-2016, 04:09 PM
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#1
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Master Chef
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,425
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What's for Dinner? Thursday 1/14/16?
I am crock potting a beef vegetable soup. To be served with a combo of bread, garlic and butter: croutons maybe?
What's going on in your kitchen?
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Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
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01-14-2016, 04:12 PM
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#2
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,726
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We're having leftover American chop suey and a salad.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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01-14-2016, 04:29 PM
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#3
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Executive Chef
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
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Pizza margherita and a salad. Had shrimp egg foo yong for lunch, so dinner will be on the lighter side.
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01-14-2016, 04:44 PM
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#4
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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I'm planning on some pan fried thick pork chops that have been already brined and frozen. I'll do a Dijon mushroom cream sauce for them, and the SC will have the leftover orzo from last night. We'll both have his glorified green salads.
__________________
Life  is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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01-14-2016, 04:46 PM
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#5
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,042
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Have a hankering for red beans and rice, with help from my good friend Zatarain. Have some nice hot sausage in the freezer.
__________________
She who dies with the most toys, wins.
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01-14-2016, 04:47 PM
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#6
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Chef Extraordinaire
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
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I'm making Sally's Buried Steak (Salisbury Steak). I use a tomato base with green beans and large patties made from meatloaf/meatball mixture.
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If you can't see the bright side of life, polish the dull side.
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01-14-2016, 05:08 PM
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#7
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Master Chef
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,638
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I got some brats and have them in the oven while the tater tots are cooking. I'll then throw them under the broiler to get a bit crispy outsides. It's nice enough I may fire up the grill. We'll see how ambitious I am at the time.
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 I could give up chocolate but I'm no quitter! |
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01-14-2016, 05:58 PM
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#8
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Senior Cook
Join Date: Jul 2010
Location: Long Island, NY
Posts: 362
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We're having shrimp scampi over linguine and sautéed escarole with garlic.
Sent from my iPhone using Tapatalk
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01-14-2016, 07:12 PM
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#9
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Master Chef
Join Date: Jan 2011
Posts: 6,443
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We had a pork schnitzel over a parsnip/Yukon gold puree with an onion gravy that had grey poop and brandy! 
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Emeralds are real Gems! C. caninus and C. batesii.
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01-14-2016, 07:12 PM
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#10
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Head Chef
Join Date: Jun 2014
Location: UK
Posts: 1,521
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I bought some turkey mince (reduced price) and turned it into a turkey meat loaf with home made harissa, egg, herbs, spelt breadcrumbs and some coconut oil (to soften the lean mince).
I baked it along with some potato cubes (for a patatas bravas recipe that has a tomato sauce cooked separately) and ate it with some lightly cooked brussel sprouts. Nice combo!
I have heard that patatas bravas are better the next day but not sure whether they are then eaten cold (doesn't sound good) so I will try heating them in the oven covered in foil.
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz) 
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01-14-2016, 07:43 PM
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#11
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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Quote:
Originally Posted by CraigC
We had a pork schnitzel over a parsnip/Yukon gold puree with an onion gravy that had grey poop and brandy!
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Grey Poop huh?   Gotta remember that 
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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01-14-2016, 09:14 PM
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#12
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Executive Chef
Join Date: Feb 2011
Location: Florida
Posts: 4,677
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He could have named that one a bit better, maybe Grey Poup, but..... he's a little boy at heart.
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01-14-2016, 09:25 PM
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#13
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,423
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Cleaning out the (3) containers of leftover soup to make room for tomorrow's groceries. Since I had time on my hands, I made a loaf of beer bread.
__________________
“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
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01-14-2016, 09:29 PM
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#14
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,355
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I wasn't feeling well today, so we ordered pizza.
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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01-14-2016, 10:14 PM
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#15
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Chef Extraordinaire
Join Date: Jun 2012
Location: California
Posts: 10,088
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Leftover cheese enchiladas and fixin's from yesterday.
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Grandchildren fill the space in your heart you never knew was empty.
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01-14-2016, 10:39 PM
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#16
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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Quote:
Originally Posted by medtran49
He could have named that one a bit better, maybe Grey Poup, but..... he's a little boy at heart.
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Gotta love that kinda guy Med. I'm married to one too.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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01-14-2016, 10:54 PM
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#17
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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Quote:
Originally Posted by Kayelle
I'm planning on some pan fried thick pork chops that have been already brined and frozen. I'll do a Dijon mushroom cream sauce for them, and the SC will have the leftover orzo from last night. We'll both have his glorified green salads.
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Here's the pathetic picture cooking on the stove. It doesn't look like much but it sure tasted good.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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01-14-2016, 11:04 PM
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#18
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,042
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What's for Dinner? Thursday 1/14/16?
What's pathetic about your pic, Kay? Looks yummy to me!
The chops are cooked beautifully, and I adore mushroom gravy!
(I can show you pathetic if I posted a pic of my red beans and rice.) All food porn here is welcome!
__________________
She who dies with the most toys, wins.
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01-14-2016, 11:48 PM
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#19
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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Six mini portabella mushrooms stuffed with creamed spinach and cheese.
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Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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01-15-2016, 10:03 AM
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#20
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Executive Chef
Join Date: Feb 2011
Location: Florida
Posts: 4,677
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Kay's and Addie's both look/sound good to me!
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