"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 03-23-2019, 02:29 PM   #1
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,600
What's on the menu Saturday 3/23/2019?

To much pain too cook. We ordered Asian. Hub and I shared a combo of
sesame chicken and pork fried rice. DD's shared sushi and Bento selections.
__________________
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 03-23-2019, 03:18 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,768
I'm making a soup my mom used to make. Ground beef, onion and garlic and small shells in chicken broth with a generous seasoning of mint and finished with yogurt.

SO doesn't like it so she's having something she makes.
__________________
"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 03-23-2019, 03:42 PM   #3
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,845
I rubbed up a rack of spareribs last night; they're in the on-deck circle waiting to go into the oven for a slow bake soon. Sides will be the last of the potato salad from last Sunday, coleslaw, baked beans, and cornbread. Can't wait!
__________________
“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 03-23-2019, 04:04 PM   #4
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 3,803
Storm coming in late tonight so, ran to the grocer and stopped @ Steak N Shake for Frisco Melts and milkshakes..

I swear... tomorrow I'm going to make those Cheesy Shrimp Tacos.. I swear.. I swear..

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 03-23-2019, 04:33 PM   #5
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,537
Another wild Saturday night!

Frozen chicken wings from the folks at TGI Friday, a slice of frozen pizza from Ellio's, celery & carrot sticks with blue cheese dressing for dipping and a diet ginger ale to wash it all down.
Aunt Bea is offline   Reply With Quote
Old 03-23-2019, 05:13 PM   #6
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,636
It is warm enough to fire up the grill and cook outside, but it rains, then stops, then rains, then stops. So, I have no idea, at this point, what to make.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 03-23-2019, 05:40 PM   #7
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,437
Chicken and yellow rice with green peas and a crispy chicken skin chip.
Attached Thumbnails
Click image for larger version

Name:	2019-03-23 18.15.48.jpg
Views:	70
Size:	51.0 KB
ID:	34144  
medtran49 is offline   Reply With Quote
Old 03-23-2019, 05:53 PM   #8
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,675
There's a big beautiful Rib Eye in the Sousvide, and I'll be roasting some lemon pepper asparagus along with http://www.discusscooking.com/forums...oms-67890.html
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-23-2019, 05:56 PM   #9
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
I panfried a couple thick pork loin chops. They came out too underdone for my taste, so I finished them in the TO. I'm saving one for tomorrow. I'll have a sliced red pear later.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-23-2019, 06:01 PM   #10
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,675
I'm so sorry you're in pain, MsM.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-23-2019, 06:18 PM   #11
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
Quote:
Originally Posted by Kayelle View Post
I'm so sorry you're in pain, MsM.
Me too. Sure hope you feel better soon!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-23-2019, 06:55 PM   #12
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,636
Quote:
Originally Posted by Kayelle View Post
There's a big beautiful Rib Eye in the Sousvide, and I'll be roasting some lemon pepper asparagus along with http://www.discusscooking.com/forums...oms-67890.html
Ah, my plans for tomorrow. It is thawing in the fridge right now.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 03-23-2019, 07:01 PM   #13
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,636
Quote:
Originally Posted by Dawgluver View Post
I panfried a couple thick pork loin chops. They came out too underdone for my taste, so I finished them in the TO. I'm saving one for tomorrow. I'll have a sliced red pear later.
Pan frying thick chops can do that. Try searing them in an oven-safe pan, and finishing them in a 350-degree oven. Use a probe thermometer to get to your desired internal temperature -- I aim for 145-150.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 03-23-2019, 07:21 PM   #14
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,845
I finally thought of making deviled eggs! This is also the first chance I have to use the bone plates I got at Salvation Army.
Click image for larger version

Name:	IMG_20190323_184418402_HDR.jpg
Views:	60
Size:	94.2 KB
ID:	34145Click image for larger version

Name:	IMG_20190323_200625850_HDR.jpg
Views:	60
Size:	89.0 KB
ID:	34146
__________________
“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 03-23-2019, 07:45 PM   #15
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
Quote:
Originally Posted by caseydog View Post
Pan frying thick chops can do that. Try searing them in an oven-safe pan, and finishing them in a 350-degree oven. Use a probe thermometer to get to your desired internal temperature -- I aim for 145-150.

CD
Yep, seared then baked in my little CI frypan. I'd cut them pretty thick, so I'd already figured they'd need some oven time. The one I had turned out perfect.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-23-2019, 07:54 PM   #16
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,636
The rain keeps coming and going, so it is 4th down, and time to punt. I'm thinking quesadillas on the Griddler, with sour cream and salsa for dipping.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 03-23-2019, 09:17 PM   #17
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,675
Quote:
Originally Posted by Kayelle View Post
There's a big beautiful Rib Eye in the Sousvide, and I'll be roasting some lemon pepper asparagus along with http://www.discusscooking.com/forums...oms-67890.html

As expected, the SV Rib Eye finished on Wilma was on point and perfect. The sides made the meal. It's been a while since I made the beefy orzo side, and this time I added chopped sun dried tomatoes to the mix. Wow.. Home run.
Attached Thumbnails
Click image for larger version

Name:	P3230004[1].jpg
Views:	61
Size:	91.1 KB
ID:	34147  
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-23-2019, 09:29 PM   #18
Assistant Cook
 
Join Date: Mar 2019
Location: wainuiomata
Posts: 26
Hi i am new here. I live in New Zealand and it is currently sunday afternoon here. Tonight we are having Greek Orange Roast Lamb with roast potatoes, roast kumara, roast pumpkin, glazed baby carrots, peas, corn and homemade gravy
foodlover10 is offline   Reply With Quote
Old 03-23-2019, 09:42 PM   #19
Master Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 5,307
Thumbs up Huli Huli Chicken Plate-Lunch-Style Supper

Oh my gravy all over my two scoop rice
(that's OMG! in my world)
everything sounds and looks
DIVINE!!!

I went with something talked about on Monday's Dinner Thread:

[quote Got Garlic
I knew that would get your attention
Here's the recipe I used. No idea how authentic it is, but it was very flavorful. Oh, I did add a splash of Worcestershire sauce because it seemed to need a little more umami and salt: https://therecipecritic.com/grilled-huli-huli-chicken/
]

Click image for larger version

Name:	DSC01051.jpg
Views:	57
Size:	63.1 KB
ID:	34148

I did a half batch, it's only us two,
I marinated B/S Chicken Thighs for
THREE days (mostly `cuz we were
busy out-n-about), put them on my
Gas Grill loaded with Mesquite Wood Chips
for a more Hawaii flare
I now reek of smoke, but in a good way

THAT GG, was so very close to the Huli Huli Chicken
you'd find any given weekend on Oahu,
I kid you not!
DH said, "Make that again!"

I served our Huli Chix with steamed White Rice
and My Quick Cucumber Kim Chee

MOST ONO (that's Delicious in Hawaiian)
Kaneohegirlinaz is offline   Reply With Quote
Old 03-23-2019, 10:36 PM   #20
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,675
Quote:
Originally Posted by foodlover10 View Post
Hi i am new here. I live in New Zealand and it is currently sunday afternoon here. Tonight we are having Greek Orange Roast Lamb with roast potatoes, roast kumara, roast pumpkin, glazed baby carrots, peas, corn and homemade gravy

A big welcome to you FL, and we're all glad to have you on the nightly dinner thread. I don't know what "roast kumara" is though. OK, Sweet Potato by another name.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Reply

Tags
menu

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 01:08 AM.


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