What are you cooking tonight?

Discussion in 'The Lounge' started by mugen shiyo, Sep 18, 2011.

  1. Platina

    Platina Member

    Joined:
    Nov 18, 2019
    Messages:
    86
    Likes Received:
    117
    Location:
    Somewhere in the US
    Spaghetti, meatballs, and garlic bread.
     
  2. ThursdaysChild

    ThursdaysChild New Member

    Joined:
    Sep 11, 2020
    Messages:
    9
    Likes Received:
    9
    Location:
    Indiana
    Cabbage and polish sausage. :)
     
  3. AEqualsBCD

    AEqualsBCD New Member

    Joined:
    Sep 17, 2020
    Messages:
    5
    Likes Received:
    7
    Location:
    UK.
    Homemade pizza tonight with all the toppings and homemade sauce :p Yum!
     
  4. EFMingo

    EFMingo A Modern Dinosaur Supporter Contributor

    Joined:
    Nov 10, 2014
    Messages:
    5,167
    Likes Received:
    6,733
    Location:
    San Diego, California
    Tried to have some fun with something new, so I cooked a fisherman's stew today. More of a play on the cioppino recipe, but in a stew form.

    Chopped and cooked a fennel bulb with yellow onion and garlic, then boiled it in water, clam juice and crushed tomatoes with some spices for the broth. Boiled half an hour, then added some butter, mussels, squid, shrimp, and scallops. Turned out pretty well. May add slightly less garlic next time, boil the squid a little longer, and add a bit more red pepper flakes for spice. Not bad for a first attempt though, and gave me a few solid meals.
     
    Last edited: Sep 19, 2020
  5. jannert

    jannert Retired Mod Supporter Contributor

    Joined:
    Mar 7, 2013
    Messages:
    17,674
    Likes Received:
    19,889
    Location:
    Scotland
    Made a Thai fish curry, new recipe. Just okay. I won't use that recipe again. :bigmeh:
     
    marshipan likes this.
  6. Rad Scribbler

    Rad Scribbler Faber est suae quisque fortunae Contributor

    Joined:
    Jul 10, 2020
    Messages:
    1,198
    Likes Received:
    674
    Location:
    Midlands UK
    Coming from Cape Town we're doing south african cooking this evening - boerewors, milie pap, with tomato & onion gravy ☺
     
  7. Iain Aschendale

    Iain Aschendale Lying, dog-faced pony Marine Supporter Contributor

    Joined:
    Feb 12, 2015
    Messages:
    18,851
    Likes Received:
    35,471
    Location:
    Face down in the dirt
    Currently Reading::
    Telemachus Sneezed
    That reminds me, I need to make some more biltong.
     
    Rad Scribbler likes this.
  8. Rad Scribbler

    Rad Scribbler Faber est suae quisque fortunae Contributor

    Joined:
    Jul 10, 2020
    Messages:
    1,198
    Likes Received:
    674
    Location:
    Midlands UK
    I really enjoy eating biltong - it goes nicely with a beer or two.
     
    Iain Aschendale likes this.
  9. OurJud

    OurJud Contributor Contributor

    Joined:
    May 21, 2009
    Messages:
    9,502
    Likes Received:
    9,758
    Location:
    England
    Tomato soup with buttered pumpkinseed cobs.
     
  10. Iain Aschendale

    Iain Aschendale Lying, dog-faced pony Marine Supporter Contributor

    Joined:
    Feb 12, 2015
    Messages:
    18,851
    Likes Received:
    35,471
    Location:
    Face down in the dirt
    Currently Reading::
    Telemachus Sneezed
    New griddle I got this year, inch-thick 500g steaks....

    IMG_20200927_220643.jpg
     
    Catrin Lewis, Hammer and EFMingo like this.
  11. EFMingo

    EFMingo A Modern Dinosaur Supporter Contributor

    Joined:
    Nov 10, 2014
    Messages:
    5,167
    Likes Received:
    6,733
    Location:
    San Diego, California
    Been trying things I haven't before recently.

    I have a lot of ground turkey because it was on sale, so I've been making some meals from it. Finally made my own meatballs for spaghetti at the start of the weekend, which were pretty successful. Not a single one fell apart! The sauce I needed to double though because it soaked into the meatballs, so that was unfortunate. It was close to being a decent meal.

    Made chili for the first time tonight as well. Took an hour longer than I had hoped, but it was well worth the wait. Mountain of ingredients, but they're mostly dense items, so I'm able to get quite a few little meals out of the pot. The only thing is the chili taste seems to be hovering in the house no matter where I go. I'm deciding if that's a bad thing still.
     
    Last edited: Sep 29, 2020
    love to read and Hammer like this.
  12. Iain Aschendale

    Iain Aschendale Lying, dog-faced pony Marine Supporter Contributor

    Joined:
    Feb 12, 2015
    Messages:
    18,851
    Likes Received:
    35,471
    Location:
    Face down in the dirt
    Currently Reading::
    Telemachus Sneezed
    Crock pots are excellent for chili. Sweat your veggies, brown your meat, dump everything in (onions first help stop burning, but I haven't had much of a problem) put the top on, 3-4 hours on high (if you use beans, put them in in the last half hour or they'll just thicken your broth) and you're done.
     
    EFMingo likes this.
  13. ThursdaysChild

    ThursdaysChild New Member

    Joined:
    Sep 11, 2020
    Messages:
    9
    Likes Received:
    9
    Location:
    Indiana
    Tonight’s going to be taco salad. It’s one of things my husband said he was hungry for last time I asked him. I just hope the avocados aren’t too green or too ripe.
     
  14. jannert

    jannert Retired Mod Supporter Contributor

    Joined:
    Mar 7, 2013
    Messages:
    17,674
    Likes Received:
    19,889
    Location:
    Scotland
    I haven't finished the process yet (just put the pork to marinate) but I'm trying out an authentic Goan recipe for pork vindaloo. And I have to say, the marinade smells gorgeous.

    Vindaloo is synonymous with 'macho hot' here in the UK, but in fact, it doesn't have to be hot at all. It's a marinade (of Portugese origin) made with vinegar and spices ...odd ones for Indian cooking. Mostly cinnamon, cardamom, black pepper, ground kashmiri chilis (seeds removed) cloves, garlic and ginger. No turmeric or cumin or coriander. And lots of vinegar. I'm using malt vinegar, which seems just right for this dish. I'll marinate it for 24 hours, then cook it tomorrow night with lots of onion, a bit more vinegar and some brown sugar, and not eat it till Thursday. Apparently it's a dish that's best eaten the day after it's made. So that's three days of torture before I can eat it. The smell is killing me. :)
     
  15. Iain Aschendale

    Iain Aschendale Lying, dog-faced pony Marine Supporter Contributor

    Joined:
    Feb 12, 2015
    Messages:
    18,851
    Likes Received:
    35,471
    Location:
    Face down in the dirt
    Currently Reading::
    Telemachus Sneezed
    Sauteed pork loin strips with onions, canned corn, and supermarket taco seasoning (kicked up with some more cumin and habanero powder, natch) served with olive-oiled couscous.

    Wish I'd had some black olives to go with it, but it was pretty good and really simple.
     
    EFMingo likes this.
  16. OurJud

    OurJud Contributor Contributor

    Joined:
    May 21, 2009
    Messages:
    9,502
    Likes Received:
    9,758
    Location:
    England
    I’m a korma boy so would definitely prefer a non-hot vindaloo.
     
  17. EFMingo

    EFMingo A Modern Dinosaur Supporter Contributor

    Joined:
    Nov 10, 2014
    Messages:
    5,167
    Likes Received:
    6,733
    Location:
    San Diego, California
    Took a stab at making a lasagna last night and it turned out really well! Pretty simple recipe, but just tedious because you need to cook the noodles al dente and make the meat sauce first, then mix up the ricotta cheese and other stuff mix, and finally bake for an hour. So a two hour ordeal, but it came out nice and is large enough for a few days of enjoyment. I honestly thought I was screwing it up at first because my layering was way smaller than my glass baking dish, but it expanded correctly and came out very nicely. I'll only make it again when I have a good amount of time.
     
    love to read likes this.
  18. Homer Potvin

    Homer Potvin A tombstone hand and a graveyard mind Staff Supporter Contributor

    Joined:
    Jan 8, 2017
    Messages:
    12,141
    Likes Received:
    19,770
    Location:
    Rhode Island
    I stopped making lasagna years ago because of the time involved. Switched to baked rigatoni... way better and much easier.
     
  19. EFMingo

    EFMingo A Modern Dinosaur Supporter Contributor

    Joined:
    Nov 10, 2014
    Messages:
    5,167
    Likes Received:
    6,733
    Location:
    San Diego, California
    I don't know about better, but I've heard elsewhere it's quite a bit easier. I'm a fan of that as well, but never really made it yet. Maybe that'll be an upcoming one I try.
     
  20. Iain Aschendale

    Iain Aschendale Lying, dog-faced pony Marine Supporter Contributor

    Joined:
    Feb 12, 2015
    Messages:
    18,851
    Likes Received:
    35,471
    Location:
    Face down in the dirt
    Currently Reading::
    Telemachus Sneezed
    I've had pretty good luck just putting the dry noodles in and leaving the sauce rather wet. Edges of the top layer are the only problems I've had.
     
    EFMingo likes this.
  21. Homer Potvin

    Homer Potvin A tombstone hand and a graveyard mind Staff Supporter Contributor

    Joined:
    Jan 8, 2017
    Messages:
    12,141
    Likes Received:
    19,770
    Location:
    Rhode Island
    Depends on how you feel about ricotta bukkake. I like small, ravioli sized portions, but not 10000 popped zit globs.
     
    EFMingo likes this.
  22. EFMingo

    EFMingo A Modern Dinosaur Supporter Contributor

    Joined:
    Nov 10, 2014
    Messages:
    5,167
    Likes Received:
    6,733
    Location:
    San Diego, California
    Too much ricotta is always awful. Very dominating flavor and texture if done wrong.
     
    Oscar Leigh likes this.
  23. Friedrich Kugelschreiber

    Friedrich Kugelschreiber marshmallow Contributor

    Joined:
    May 8, 2017
    Messages:
    4,744
    Likes Received:
    5,937
    Lasagna usually leaves me wishing there had been more ricotta.
     
  24. Iain Aschendale

    Iain Aschendale Lying, dog-faced pony Marine Supporter Contributor

    Joined:
    Feb 12, 2015
    Messages:
    18,851
    Likes Received:
    35,471
    Location:
    Face down in the dirt
    Currently Reading::
    Telemachus Sneezed
    Shredded pizza topping cheeze food works for me.
     
  25. Mana_Kawena

    Mana_Kawena Member

    Joined:
    Sep 21, 2020
    Messages:
    55
    Likes Received:
    59
    Location:
    USA
    Enjoyed some crisp fall air while grilling out tonight, some salmon, burgers, chicken, and brats... essentially clearing out the freezer and using up the last of the propane before packing things away for winter. It's not Thanksgiving yet, but sure feels like it! Now if only I had some cheese curds...
     

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice