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-   -   Monday's Dinner Thread 11/8 (https://www.discusscooking.com/forums/f104/mondays-dinner-thread-11-8-a-108404.html)

luckytrim 11-08-2021 05:53 PM

Monday's Dinner Thread 11/8
 
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Half-Rack of BBQ Ribs, Baked BBQ Onion, Air Fries, Baby Carrots & Peas...


Attachment 49765

blissful 11-08-2021 06:03 PM

Tom Yum like veg and rice, Butternut squash soup (sage mmm), toasted ww sprouted bread.

taxlady 11-08-2021 09:10 PM

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I made a quick version of labskovs, well, quicker than the classic version. I got a Danish recipe called "Hurtig labskovs". It was food. It was pretty good, but nothing to write home about. I may or may not make it again. I served it with dark rye (Scandinavian style) and butter and rødkål (Danish red cabbage), though it should have been pickled beets. I just don't have any at the moment. I cut up some chives from the garden and harvested the rest of them.

Not a huge difference between our plates (actually bowls). Here's mine.

Attachment 49769

And here's Stirling's.

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Andy M. 11-08-2021 09:15 PM

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One of my favorite dishes.

Spaghetti carbonara.


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Just Cooking 11-09-2021 06:57 AM

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Lightly fried Polish sausage and left over Creole orzo.

Butterscotch pudding was dessert.

Ross
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msmofet 11-09-2021 07:55 AM

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Last night's dinner:
Hot dog coins with onion and tomato sauce over small pasta shells.


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GotGarlic 11-09-2021 09:35 AM

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DH bought some andouille sausage by mistake, so I used it to make shrimp and sausage and grits last night. It turned out pretty well.

I actually used polenta, since that's what I had. Is there a difference between grits and polenta? Lol
Attachment 49782

GinnyPNW 11-09-2021 11:03 AM

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I grabbed a bag of Oven Beef & Veggies stew from the freezer, heated that up and made a Focaccia from the GF Chebe mix. It was very good. (Found that mix when DH had to be GF for a while.)

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Just Cooking 11-09-2021 02:06 PM

Quote:

Originally Posted by GotGarlic (Post 1666828)
DH bought some andouille sausage by mistake, so I used it to make shrimp and sausage and grits last night. It turned out pretty well.

I actually used polenta, since that's what I had. Is there a difference between grits and polenta? Lol
Attachment 49782

I had read about it a few years back but, forgot what I'd read. :ermm:

https://www.bonappetit.com/story/dif...-grits-polenta

Ross

GotGarlic 11-09-2021 03:30 PM

Quote:

Originally Posted by Just Cooking (Post 1666866)
I had read about it a few years back but, forgot what I'd read. :ermm:

https://www.bonappetit.com/story/dif...-grits-polenta

Ross

Cool, thanks, Ross. Hopefully I'll remember the next time I make them :let l:

Kaneohegirlinaz 11-09-2021 08:40 PM

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Quote:

Originally Posted by Just Cooking (Post 1666866)
I had read about it a few years back but, forgot what I'd read. :ermm:

https://www.bonappetit.com/story/dif...-grits-polenta

Ross

I'd been thinking about making Polenta with Garlic Shrimp atop...
I went looking and found this:

Attachment 49792
(from Bob's site)

:huh:
I'm confused now.

taxlady 11-09-2021 10:51 PM

Quote:

Originally Posted by Kaneohegirlinaz (Post 1666903)
I'd been thinking about making Polenta with Garlic Shrimp atop...
I went looking and found this:

Attachment 49792
(from Bob's site)

:huh:
I'm confused now.

Does it say if it is nixtamalized? If it doesn't say, then see if there is potassium hydroxide or calcium hydroxide in the ingredient list. If it says it is nixtamalized or that there is one of those hydroxides, then it is definitely hominy, so grits. I imagine that grits can usually be substituted for polenta, even if the flavour and texture will be slightly different.

Cooking Goddess 11-12-2021 01:27 AM

Quote:

Originally Posted by GotGarlic (Post 1666828)
...I actually used polenta, since that's what I had. Is there a difference between grits and polenta?

According to chef Michael Symon, the difference between grits and polenta is about fifteen bucks.

dragnlaw 11-12-2021 06:47 AM

LOL - I totally agree with Symon! :cool:


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