What are you going to make tonite?

What am I making tonight? Why I'm making reservations, yes Justin we are having Scotish quisine tonight. It will be dinner for two at a reataurant near us called McDonalds.

Next time you're in town, I'll take you to a McDonalds that has white linen table cloths, silverware, a Door Man AND a live Piano player!

I'm going to dine Royally tonight.

Dinner at Burger King and Dairy Queen for desert.

Get it? Royally? Burger KING, Dairy QUEEN. Oh, that's good stuff.

Actually,I haven't eaten fast food in a while. I'm a decent cook.

How come the Dairy Queen could not become pregnant?






Because, she married Mr. Softie!





hey now!

I can only cook frozen pizzas, that's my specialty. I also make mean shortbread!!

Justin, is that serious? You've got 5-star McDonald's restauratns in NY?

Justin
I will use that one.

Flash Flash
I just tried that joke out on my wife, and she didn't like it, so now I'm sure it's a keeper.

Guilty secret: sometimes I like frozen pizzas, too - and even worse, I think they're better with a little tomato paste smeared on top (yes, tomato PASTE, I like sweet).

Brag: tonight's dinner is Kung Pao Pork (easy as fallin' off a log) and Singapore Chicken Rice (also easy but special thanks to Tony Bourdain for discovering it).

I love to cook even though I rarely have time. I'm told I am pretty durned good at it. Soups, chili, 6 hour Bar-b-q ribs, kabobs, white cheese and spinach qusadillias, lasagne..Dang it...now I am getting hungry.
My favourite cooking method is fondue. I know...It is so 1970's, but dang it, I love the stuff and it is a good social activity. It forces you to eat slowly so there is a lot of time to converse.
My kids of course like the chocolate fondue stuff, my preference is broth fondues...Lots of meats and veggies.
My most requested fondue is a beer based cheddar/artichoke/spinach concoction. Make that with good rye and pumpernickle bread, raw broccoli and cauliflower for dipping.

Baking however is my enemy. I am hopeless with cakes, breads and muffins.
Sylver takes care of those.

Anyone want to swap recipies?
Gwyd who has the urge to cook

Grilled salmon...

I have the trophy's to prove it.

I'm a great cook and I have the ego to prove it! Everything fresh and from scratch.
Tonight I'm grilling pork tenderloin marinaded in a tamarind horseradish glaze. Served with grilled asparagus and gnocchi with tomato caper pasta sauce & olive oil.

Tonight I am grilling a steak that I marinated in Tequila, lime & garlic

I can't wait to get home & cook this!!!!!!!!!!!!!!!!!!


I handled cooking duties while working in group homes for years, I do it pretty well!!!!!!!!


Mike

Signore Gepetto, I don't need no stinkin' trophies...
Kregg, consider your gauntlet returned...

:lol:

The kid next door thinks my Indian food tastes homemade. He oughta know -- his parents are Hindi and his Dad used to be a professional chef. Saturday night was Tandoori chicken, dosas, dal, and assorted pickles.

Sunday morning? Crepes with a strawberry/ricotta filling, their bright notes provided by a touch of Balsamic vinegar. Sunday night, beef stroganoff, light -- no cream, but a roux made with 2% and whole wheat flour. Bit of tarragon and a pinch of sage, served on whole wheat pasta.

Yesterday, a nice pot of beans, some brown rice (seasoned in the pot -- there is NO SUCH THING as "too much garlic") and some whole wheat tortillas. Store bought -- I had to work late.

Tonight, leftovers.



Mangia!

Leland

Now, if one of you mooks can kindly help me remember the name of that dark beer I bought at Trader Joe's for $2.89 for a SIX PACK (yes, that's $2.89) and it was a DEAD RINGER for Guiness.

Well, hubby #1 gained 30 pounds the first three months we were married, then spent the next 6 3/4 years trying to lose it! I've got those southern roots that say "if ya got company, the right thing to do is feed them!" While I don't do much southern style cooking (everything is either fried or swimming in fat), I'd have to say my cooking skills are quite good. My older son loves my chicken and dumplings and my younger son loves my matzo ball soup. I still can't make cornbread or biscuits unless they come from a mix (cornbread) or the "exploding" can (biscuits).

Margarette

Oh, please say it isn't so...a Southerner, a Memphis Belle no less, living in the very heart of Dixie...and you make biscuits from a CAN???!!! Sweet land o' Goshen, those hockey pucks are made UP NAWTH!!!

Oh, Ma'am, ah do believe ah hear Miss Scarlett rethinking her vow...

:lol:

You know I'm kiddin', right? I hope this doesn't read as mean-spirited. Just joshin'!

Would it help me plead my case on biscuits and cornbread if I were to tell you that my dad is NYC born and raised? So, in actuality, I'm not a TRUE Southerner..or so I've been told by some people!!

I guess I shouldn't even mention that I make white bread dressing at Thanksgiving instead of cornbread dressing! Actually, I make both, but I learned the white bread dressing first (from my dad who did most of the cooking in my house when I was growing up).

Margarette

BBQ'd salmon wrapped in Bannana leaves.

Best,

Dorian Rhodell

I didn't even know there WERE banana leaves.

Leland, I know you're a local, and Indian is my favorite food...I'm raiding your place, so brace yourself. I was thinking we'd start with chana masala, samosas, dal makhani, aloo mattar, garlic nan...