Dinner, Friday Aug. 31 !!!

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Barb L.

Master Chef
Joined
Aug 11, 2006
Messages
5,912
Location
Monroe, Michigan
I've decided on grilling some marinated pork steak, portabella's/onions, baked potatoes, cole slaw and warm sour dough bread.
 
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Caine

Washing Up
Joined
Dec 26, 2004
Messages
2,314
Location
CHINATOWN
Breakfast was Ovaltine and supplements, and I brought a ham, turkey, and Swiss cheese sandwich with Miracle Whip on Baker's Inn 9 grain bread, and a 4 ounce container of potato salad with egg, for lunch. Friday is free-for-all day, but nothing strikes me as particularly desireable at the moment. I could have pizza, either delivery or DiGiorno, or a mushroom cheesesteak hoagie, or something from one of the many fast food places in my area, or I could just go home and crash, and by the time I wake up, every place worth eating at, will be closed, and I'll go to bed without supper. It's happened before, many times.
 

GotGarlic

Chef Extraordinaire
Joined
May 9, 2007
Messages
27,082
Location
Southeastern Virginia
I have Garry's Chinese pork ribs in the crockpot and I'll make fried rice with lots of veggies when I get home. Add frozen egg rolls and we're good to go :)

btw, the recipe said to put half the sauce on the bottom of the pot, put the ribs in, and pour the rest of the sauce over them. I put a smaller amount on the bottom and drizzled some on each of 3 portions of the rack, so all the ribs have some sauce on them. Then I put it all in the fridge from 7 a.m. till noon when DH went home to turn on the crockpot, since the directions said to cook on low for 6-7 hours and I didn't want them to cook for 12. So they marinated for about 5 hours. Can't wait to try them out :)
 

Fisher's Mom

Executive Chef
Joined
Jun 19, 2007
Messages
3,617
Location
San Antonio, Texas
OK guys, I want to take the time to thank everyone here at DC because tonight, I served 4 perfectly cooked steaks with a delicious wine/butter sauce, perfectly cooked sweet corn on the cob, and a lovely rice pilaf to my hungry family!!!!

Everything got done at the same time. The steaks were melt-in-your-mouth tender and juicy, so I must have gotten the cook/rest time right. I must have gotten the pan temp right, too. Actually, I think I got it all right tonight!!! I feel like I'm walking on a cloud! Woo Hoo!

Thanks again, ya'll. It must get irritating sometimes answering questions that sound like they came out of a high school home ec class, but I sure am grateful for all your help and all the posts over the years that I've been able to learn from. You're the best!

Terry
 

keltin

Washing Up
Joined
Jun 21, 2007
Messages
2,285
Location
Down South in Alabama
OK guys, I want to take the time to thank everyone here at DC because tonight, I served 4 perfectly cooked steaks with a delicious wine/butter sauce, perfectly cooked sweet corn on the cob, and a lovely rice pilaf to my hungry family!!!!

Everything got done at the same time. The steaks were melt-in-your-mouth tender and juicy, so I must have gotten the cook/rest time right. I must have gotten the pan temp right, too. Actually, I think I got it all right tonight!!! I feel like I'm walking on a cloud! Woo Hoo!

Thanks again, ya'll. It must get irritating sometimes answering questions that sound like they came out of a high school home ec class, but I sure am grateful for all your help and all the posts over the years that I've been able to learn from. You're the best!

Terry

Congrats! Your dinner sounds awesome! You, uh, saved me a plate right.....right????? :LOL:
 

Katie H

Site Moderator
Staff member
Joined
Sep 11, 2006
Messages
16,586
Location
I live in the Heartland of the United States
Thanks again, ya'll. It must get irritating sometimes answering questions that sound like they came out of a high school home ec class, but I sure am grateful for all your help and all the posts over the years that I've been able to learn from. You're the best!

Terry

Wow, Terry, your meal sounds wonderful. Isn't it fun to produce a fantastic meal? I just love it.

No, your questions aren't irritating. I've said to others, the only bad/irritating question is the one you DON'T ask. I've been at this cooking thing for many years and still have plenty of questions.

Keep on, keepin' on.
 

Katie H

Site Moderator
Staff member
Joined
Sep 11, 2006
Messages
16,586
Location
I live in the Heartland of the United States
Our dinner is a take on panzanella. We're having a layered bread salad made with crumbled cornbread, chopped lettuce, chopped smoked turkey, shredded Swiss cheese, yellow bell peppers, tomatoes, red onion, celery, bacon bits, all covered with a Parmesan peppercorn dressing and topped with sliced green onions. Should be good. We're looking forward to it.
 

PA Baker

Master Chef
Joined
Sep 1, 2004
Messages
5,998
Location
USA, Pennsylvania
That sounds like a fun twist, Katie!

We had such a long week, with DH working late several nights that we decided to treat ourselves and go out for sandwiches. Sofie loved having our undivided attention (no dishes, no phone calls, etc!) and I loved having a break!
 

buckytom

Chef Extraordinaire
Joined
Aug 19, 2004
Messages
21,933
Location
My mountain
a cuke, basil, and tomato salad from the garden. then, salsicce con pepperoni alla griglia, with cippolini and fennel seed. also, spaghetti with turkey meat and rosemary sugo pomodoro.
 

BreezyCooking

Washing Up
Joined
Mar 25, 2006
Messages
5,803
Location
Culpeper, VA
Last night I pounded some boneless skinless chicken breasts thin & folded them each around several "coins" of fresh goat cheese & fresh basil leaves. Baked them in a 1/2 & 1/2 mixture of chicken broth & dry white wine. Served them with sides of Garlic Creamed Spinach & buttered Orzo pasta tossed with some White Truffle Oil.
 

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