Sunday Dinner, 2026.01.11

[dragnlaw]

I know it's early but can't help myself. Got some beautiful mussels today and that is what's on the menu for Sunday's dinner repast. Just have to figure out how... Pernod and creme are hitting the forefront. Rice might win over potatoes - also still have a sweet potato I'd forgotten about.

Here I am dreaming about supper on Sunday and it is just coming up 9pm on Saturday!
Anybody else thinking/dreaming on tomorrow?

 

[caseydog]

You do realize this is going to create confusion.

CD

 

[blissful]

double check the date for sunday and then delete my post.

 

[medtran49]

Macaroni and cheese My Way a really old recipe from a guest on Chef Michael Chiarello's, sp?, show. Tasso, shrimp, spinach, fontina, cheddar, parm, white wine, cream, onions, garlic. A favorite we haven't had in a long time.

 

[Jusa]

No idea about tomorrow night's dinner. I generally don't plan that far ahead. I think steak and eggs for Sunday brunch, though.

 

[taxlady]

No idea about tomorrow night's dinner. I generally don't plan that far ahead. I think steak and eggs for Sunday brunch, though.

I often plan, but the plans have to be confirmed on the day I'm going to do it. I never know I how much energy I will have, so plans often change.

 

[dragnlaw]

LOL, thanks guys - that was rather a funny/peculiar/ridiculous mistake, eh? Fixed the date.
@Jusa neither do I - stir shrimp fry supper tonight was super and then thinking about that and supper coming up... couldn't help myself. Two of my favourites. & now medtran's posted a mac and cheese! arghh- another favourite - not had for a while!

taxy - me too! happens too often as I'm sure you've all witnessed.

 

[In A Pickle]

Nearly missed this, I wondered why is a thread from the 1st November resurrected? Oh right yes, the dates backwards
Fortunately the first post set it all straight

I had planned a Sunday roast (no surprises there) but my son seems to be in love with the griddle plates I recently bought for the waffle maker and want’s to make panini’s.
I’ve of course agreed (never discourage anyone from cooking!) but now I don’t know what to do. A panini no matter how good isn’t going to satisfy a Brit that it can pass as Sunday lunch

Worse still I’m sure it’s illegal here not to have a roast on a Sunday, I am going to have to spend the day thinking about what to say when the popo appear

 

[In A Pickle]

I know it's early but can't help myself. Got some beautiful mussels today and that is what's on the menu for Sunday's dinner repast. Just have to figure out how... Pernod and creme are hitting the forefront. Rice might win over potatoes - also still have a sweet potato I'd forgotten about.

Here I am dreaming about supper on Sunday and it is just coming up 9pm on Saturday!
Anybody else thinking/dreaming on tomorrow?

I love mussels, I have some in the fridge right now
I’m curious what you think of as beautiful mussels?
Sounds like a bit of a weird question I know but there was a trend here for a while (and still continues in some places) for very large mussels.
I’m really not a fan of them, the larger they get the more the band that circles part of the mussel seem to become more chewy, a rubber band I suppose
I’m sure @pictonguy can tell us what that bits called?

In restaurants now before ordering I’ll ask what size the mussels are because to me the smaller less impressive looking ones taste better and have a better texture. Obviously just my personal preference but so far as I know I’ve always been on my own in thinking this so I’m curious what others think about mussel size and if there are preferences on flavour and texture.
I’ve always wondered, are we being served these big mussels because they look good or do people really enjoy them more than the little ones?

 

[Meryl]

I have some baked pasta in the oven at the moment. I took a picture now, or I may forget when I take out the dish.
It's fresh pasta "fusilli alla Sorrentina", tomato sauce with basil, topped with mozzarella and grated parmesan.

 

[dragnlaw]

@In A Pickle the dark edge running around the outside edge of the mussel - took me a while, I knew it had a name and that it had a purpose, just didn't knw what it was.
So finally I found :- The pallial muscle is a band of numerous small retractor muscles in a mussel (and other bivalve mollusks) that runs along the edge of the mantle. Its function is to retract the mantle edge and help control the flow of water into and out of the mantle cavity.

All the diagrams were pretty good but the ones that showed all the organs were a bit of a turn off. LOL

I will let you know on the small vs large mussels flavour and texture as this bundle has a good mix of them.
It is true, I've just remembered thinking of some mussels I had which were huge and being a little disappointed when we ate them, but not why.

 

[dragnlaw]

@In A Pickle for your accompanying dishes to the panini serve a bowl of hearty soup? Those mussels? - Make everyone sit on the floor and pretend it is a Sunday picnic. (but no eggs please)

 

[taxlady]

Nearly missed this, I wondered why is a thread from the 1st November resurrected? Oh right yes, the dates backwards

We wouldn't write the date in year-day-month-format. That would be as silly as the US month-day-year format. This date is in the very sensible year-month-day format. It puts the units in descending order by size. I believe that standard UK format is the also sensible, day-month-year, which puts the units in ascending order by size.

Edited to insert a hyphen I forgot.

 

[Rocklobster]

I've been planning today's dinner all week. I thawed some beef trim from work to make a stew. Something about snowy Sunday afternoons. Working around the house, Football playoffs on and the smell of a beef stew slowly simmering on the back burner..It's the best thing about these cursed Canadian winters..

 

[pacanis]

I have some baked pasta in the oven at the moment. I took a picture now, or I may forget when I take out the dish.
It's fresh pasta "fusilli alla Sorrentina", tomato sauce with basil, topped with mozzarella and grated parmesan.

Nice.
I'd like to make Gnocchi Sorrentina again. I still have fresh mozzarella in the fridge, but haven't run into any of the larger containers of basil in a while.

 

[Meryl]

I used my frozen basil. I don't even bother looking for fresh basil in store refrigerator sections, I use fresh basil only in the Summer when I also have some growing in plant pots.

 

[pacanis]

I bought some basil seeds that I am hoping to have some luck with when the sun starts shining more.

ETA, but since I've only had store bought, I do not mind it at all.

 

[In A Pickle]

We wouldn't write the date in year day-month-format. That would be as silly as the US month-day-year format. This date is in the very sensible year-month-day format. It puts the units in descending order by size. I believe that standard UK format is the also sensible, day-month-year, which puts the units in ascending order by size.

I see said the blind man

 

[caseydog]

I've been planning today's dinner all week. I thawed some beef trim from work to make a stew. Something about snowy Sunday afternoons. Working around the house, Football playoffs on and the smell of a beef stew slowly simmering on the back burner..It's the best thing about these cursed Canadian winters..

No snow here, and my Steelers don't play until tomorrow night. I was in Houston for the last four days, so I gained four pounds eating restaurant food. Today will probably just be light grazing. I either need to lose some weight, or buy new pants.

I would love to have the smell of slow cooking beef stew in my house.

CD

 

[Rocklobster]

Being Canadian, I don't really have a team, per say. I get to enjoy all of the games. I usually root for the underdog just because it makes it more entertaining. Nothing like a good upset to keep things interesting. I've been known to switch sides at half time. I just like a good story.
Although, it would be cool to see Aron Rogers win a few more. Buffalo is the closest team to me so I'd like to see them win too.