"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 10-02-2017, 06:18 PM   #1
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,279
What's on your plate Monday, 10-2-2017?

Can't believe nobody has started thread yet. We had the spaghetti and meatballs from the current BA Craig made this past weekend, as well as the garlic confit bread spread in the same issue, which I thought was just bordering on too salty, but all was really good.


__________________

medtran49 is offline   Reply With Quote
Old 10-02-2017, 06:34 PM   #2
Head Chef
 
joesfolk's Avatar
 
Join Date: Aug 2010
Posts: 1,737
Had baked cod and tater tots... nothing special.
__________________

__________________
Thou shalt not weigh more than thy refridgerator.
joesfolk is offline   Reply With Quote
Old 10-02-2017, 06:41 PM   #3
Executive Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
A spatchcocked chicken on the charcoal Weber, potato salad, coleslaw.

Grilled Butterflied Chicken Recipe | Serious Eats
tenspeed is offline   Reply With Quote
Old 10-02-2017, 06:59 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,272
Well, GD mentioned that she had had Zucchini Crusted Pizza with her mom and that it was "good". SO liked the idea as she is low carbing again. The original thought was that SO and GD would have that for lunch and I would have leftovers.

Then GD got called for a flight and the ZCP was rescheduled for SO's and my dinner. In my humble opinion, even loaded with pepperoni, it was awful. SO liked it.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-02-2017, 07:03 PM   #5
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 3,538
Chicken/vegetable stir fry... Side of fried rice...

Ice cream later..

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 10-02-2017, 07:33 PM   #6
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
I put a sirloin tip roast in the sous vide at 6AM and let it do it's thing all day. Thirteen hours later, it came out looking (and tasting) great. Plenty of leftovers to have for lunch tomorrow, too.

Steve Kroll is offline   Reply With Quote
Old 10-02-2017, 07:34 PM   #7
Master Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 5,016
Quote:
Originally Posted by Andy M. View Post
Well, GD mentioned that she had had Zucchini Crusted Pizza with her mom and that it was "good". SO liked the idea as she is low carbing again. The original thought was that SO and GD would have that for lunch and I would have leftovers.

Then GD got called for a flight and the ZCP was rescheduled for SO's and my dinner. In my humble opinion, even loaded with pepperoni, it was awful. SO liked it.



Missus Dear Friend (who's Vegan/DF/GF) made us Cauliflower Crust Pizza
I dunno, I mean, if you're gonna eat pizza, eat pizza!
I just can't wrap my head around folks (DC members excluded of course ) who say they're vegan but then search out foods that are "like meat", I don't get that one, but I suppose to each their own, right? *shrug*

>edit: oh, dinner that's right!
We are having leftover Chicken Parm, a side salad and leftover Ciabatta (no pasta)
http://www.discusscooking.com/forums...ml#post1527653
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 10-02-2017, 07:45 PM   #8
Executive Chef
 
Join Date: Mar 2008
Posts: 3,671
Kidney and black bean salad w/chopped eggs, vinegar, oil, S&P, sour cream, chopped cooked onion.
blissful is offline   Reply With Quote
Old 10-02-2017, 07:55 PM   #9
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
Quote:
Originally Posted by Kaneohegirlinaz View Post
Missus Dear Friend (who's Vegan/DF/GF) made us Cauliflower Crust Pizza
I dunno, I mean, if you're gonna eat pizza, eat pizza!
I just can't wrap my head around folks (DC members excluded of course ) who say they're vegan but then search out foods that are "like meat", I don't get that one, but I suppose to each their own, right? *shrug*
Being low carb, I've had to adapt, but I'm also not a fan of cauliflower crust pizzas. I've had really good luck with almond and coconut flower crusts. Trust me - they don't taste like almonds or coconuts. The vegan thing, I do get. I was vegetarian for a while back in the 90s, not because I didn't like meat, but because I had seen firsthand the way animals were raised for slaughter. I missed the flavor, though. These days I feel healthier when I have animal protein in my diet.

Steve Kroll is offline   Reply With Quote
Old 10-02-2017, 08:45 PM   #10
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
Chicken cutlets, mashed spuds, and sauteed stringbeans with red peppers courtesy of the News department. The news folks were stuck in the studio all day due to the shooting in Vegas, so they catered in order to keep the full crew on standby for breaking news.

Whomever made the mashed should not be a cook. Not professionally, anyway. They were a mix of gummy paste and chunks of both raw and cooked potatoes.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 10-02-2017, 08:47 PM   #11
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,628
I saw a Chef John YouTube video a few days ago for Cider Braised Pork. It looked and sounded good. So, I did my own version of it today. Pretty much the same as his. When I tasted the meat and sauce as it neared the end of cooking, I decided it needed to be served on egg noodles, like a Beef Stroganoff.

I used Strongbow hard cider. It is a good balance between sweet and dry. I was very pleased with the flavor. I used a pretty good amount of black pepper to balance out the sweetness. The sage leaves, as well as the apple cider, were a good compliment to the pork shoulder.

I will make this again.

CD

.
Attached Thumbnails
Click image for larger version

Name:	CiderPork001.jpg
Views:	77
Size:	139.8 KB
ID:	28070  
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 10-02-2017, 08:50 PM   #12
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,797
Got home way late and way too late to even think about making dinner. The bright side is grandson said his 5th word today. Very clearly--- Grampa! If that isn't a slide into home plate, I don't know what is.

I made a sliced cold chicken sammie on toast with sliced tomato lettuce and mayo. Hit the spot. Cake for dessert.
Whiskadoodle is offline   Reply With Quote
Old 10-02-2017, 09:32 PM   #13
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,405
Quote:
Originally Posted by buckytom View Post
Whomever made the mashed should not be a cook. Not professionally, anyway. They were a mix of gummy paste and chunks of both raw and cooked potatoes.
years ago I cooked for an old guy who said to leave some lumps in the mashed potatoes so the customers would know we were using real potatoes
Rocklobster is offline   Reply With Quote
Old 10-02-2017, 10:08 PM   #14
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
Yeah, I can understand leaving some lumps, but you couldn't have made worse mashed potatoes than these. Half of the lumps were raw, and the part that wasn't lumpy was flat out gooey/gummy, like they tried to blend wax potatoes.



No biggie. You can't bitch about free food.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 10-02-2017, 10:12 PM   #15
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,410
I did a bit of puttering and pickling today, so supper was leftover Thai Peanut Chicken over rice. I had a sad head of Napa cabbage that had been hiding in the depths of the fridge, so I trimmed that up and sauteed with a bit of peanut and toasted sesame oils, sprinkled with a touch of rice vinegar when it was done.
Attached Thumbnails
Click image for larger version

Name:	20171002_211946.jpg
Views:	53
Size:	56.0 KB
ID:	28073  
__________________
“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 10-02-2017, 11:10 PM   #16
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,048
Quote:
Originally Posted by Whiskadoodle View Post
Got home way late and way too late to even think about making dinner. The bright side is grandson said his 5th word today. Very clearly--- Grampa! If that isn't a slide into home plate, I don't know what is.

I made a sliced cold chicken sammie on toast with sliced tomato lettuce and mayo. Hit the spot. Cake for dessert.
Congrats, Whisk! That IS a milestone! I tell ya....the word 'Gramma' never meant so much to me as the first time I heard one of my grands say it.

Wonderful looking and sounding dinners, everyone.

I had sliced and gently warmed leftover rib eye from last night, a fried egg, and sliced 'maters.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 10-03-2017, 03:59 AM   #17
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
Lol, Whisk. Give that boy an extra hug for us,

I'll never forget my son's first words. He didn't speak actual words for his first 3 years or so, which made my wife worry to no end. She worked and worked with him to get him to speak, but he only spoke a little, and what came out was gibberish. She took him to speech therapy, and doctor after doctor praying that nothing was wrong.

Then one cold, clear winter night, I was carrying him into a restaurant when he pointed up and said, "Moon", then "Daddy, moon".

My wife was both ecstatic and annoyed at the same time.

Now he gets straight As in school, and almost never shuts up, which makes me ecstatic and annoyed, respectively.

OK, the latter is only for when we go fishing...
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 10-03-2017, 12:36 PM   #18
Head Chef
 
Join Date: Apr 2013
Location: Elizabeth City
Posts: 1,556
We had leftover chicken and mashed potatoes for supper, with a salad as our veggie. Had some pumpkin swirl cheesecake later for dessert.

Bucky, my daughter had to have speech therapy from the time she was 3 until she was either 8 or 9. She had multiple ear infections as a baby and they think it affected her ability to learn the words. She ended up taking a 6-week course of antibiotics to finally clear out all the liquid so she didn't need tubes in her ears.
__________________

__________________
Cindi in NC
Just a crazy T-2 blonde!
Take life one day at a time - and what doesn't kill you will only make you stronger. ( Unknown/Kelly Clarkson)
cjmmytunes 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 08:28 PM.


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