What's for Sunday dinner, October 8, 2023?
- Thread starter medtran49
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Aunt Bea
Master Chef
A piece of fried cod from the local PriceChopper with a side of green beans, mushrooms, and minced onion. 
Have a single, rather large, Drunken Sausage from the butcher in the toaster oven along side some brussels sprouts. Smells divine!
cjmmytunes
Head Chef
Salad, hot dog on a bun, sweet potato fries, and a peach cup. A combination of Dark Chocolate Kisses and Mallow Cream Pumpkins for dessert.
dr morbius
Senior Cook
Meatloaves with Stove Top stuffing (I mix some of that inside the meat loaves) and broccoli/cauliflower mix. Beefy mushroom gravy on top of the meat.
Kathleen
Cupcake
Growing up, there was tiny drive-up place called Pop's Rootbeer Stand. They sold wonderful hot dogs - one of their sauces was dubbed "Spanish sauce." When they closed, they posted the recipe for their Spanish sauce, so I made that today! In my cute red basket, I present hotdogs with Pop's Rootbeer Stand's Spanish sauce. (Pop also served everything in cute red baskets.) 
For dessert, we had banana cake.
For dessert, we had banana cake.
The brother-in-law made supper. This is our first Thanksgiving since my MIL, his mother died. He did a splendid job. He pulled out the fancy plates and the cutlery with the bone handles. There was braised beef with carrots, onions, and new potatoes. There were the last of the pickled beets that his mum had made, pickled onions, small sausages, and cauliflower with cheese, as well as some dinner rolls. It was all delicious and he managed to get it all to the table at the same time. There was apple pie and ice cream for dessert. I offered to help, but he did it all himself. The fake money on the table were the napkins.
Jade Emperor
Sous Chef
Sapo Mee Goong 
Jade Emperor
Sous Chef
@taxlady - that’s a lovely story. Saddened for the loss in your family, but a beautiful gesture.
It looks like a feast and with all the careful little touches, it’s making memories for all of you.
It looks like a feast and with all the careful little touches, it’s making memories for all of you.
So what is Pop's Spanish sauce?Growing up, there was tiny drive-up place called Pop's Rootbeer Stand. They sold wonderful hot dogs - one of their sauces was dubbed "Spanish sauce." When they closed, they posted the recipe for their Spanish sauce, so I made that today! In my cute red basket, I present hotdogs with Pop's Rootbeer Stand's Spanish sauce. (Pop also served everything in cute red baskets.)
View attachment 66411
Silversage
Head Chef
Tell us about Spanish Sauce!!!Growing up, there was tiny drive-up place called Pop's Rootbeer Stand. They sold wonderful hot dogs - one of their sauces was dubbed "Spanish sauce." When they closed, they posted the recipe for their Spanish sauce, so I made that today! In my cute red basket, I present hotdogs with Pop's Rootbeer Stand's Spanish sauce. (Pop also served everything in cute red baskets.)
View attachment 66411
@Kathleen , I found it.
Coney Sauces straight from Childhood
Tonight, my sister and I were on the phone and she said, "I'm taking Dad to Dogs-n-Suds for a coney dog and root beer." Now all I want is this for dinner! In the town where I grew up, there were two notable root beer stands. The first was Dogs-n-Suds A&W root beer and then Pop's Root Beer...
www.discusscooking.com
Aunt Bea
Master Chef
I would enjoy that without the hotdogs!@Kathleen , I found it.
Coney Sauces straight from Childhood
Tonight, my sister and I were on the phone and she said, "I'm taking Dad to Dogs-n-Suds for a coney dog and root beer." Now all I want is this for dinner! In the town where I grew up, there were two notable root beer stands. The first was Dogs-n-Suds A&W root beer and then Pop's Root Beer...
Chicken Cordon Bleu and steamed asparagus with butter. TB had the rest of the chicken wings with the leftover fried rice.
LP, 2 of my favourite chicken dinners are Cordon Bleu and Chicken Kiev! Might be old-fashiioned but never out of fashion!
Obviously, we also had corn on the cob, which I forgot to mention. D'oh!
I agree, Dragnlaw! I make both of them still and I will never get tired of them. I once had to make Chicken Kiev for a wedding when I was catering. I made 150 of them and they were devoured. It was a favourite of the groom.LP, 2 of my favourite chicken dinners are Cordon Bleu and Chicken Kiev! Might be old-fashiioned but never out of fashion!
WOW 150 Chicken Kiev!
Jade Emperor
Sous Chef
@LPBeier @dragnlaw - I wouldn’t think to speak for your locale, but here down under, a good chicken Kiev or Cordon Bleu seems to be a unicorn. I know that it’s deeply old fashioned cuisine nowadays, and oh-so-out of fashion, but when I started in the industry you had to learn how to make them well.
I remember around 2000, we were hosting a big formal dinner event for about 700 with some visiting dignitaries in attendance and chef had been tasked with writing a retro menu.
Prawn cocktails, Chicken Cordon Bleu, Beef Bourguinon and Sticky Date Pudding. It was a lot of work as we all strived to elevate these old school recipes into high end fine dining. We young’ns learned a lot that week and the guests loved it.
Can’t beat the classics!
I remember around 2000, we were hosting a big formal dinner event for about 700 with some visiting dignitaries in attendance and chef had been tasked with writing a retro menu.
Prawn cocktails, Chicken Cordon Bleu, Beef Bourguinon and Sticky Date Pudding. It was a lot of work as we all strived to elevate these old school recipes into high end fine dining. We young’ns learned a lot that week and the guests loved it.
Can’t beat the classics!
Is being a unicorn "down under" good or bad?
