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Oct 11, 2010 04:28 PM

What's For Dinner? Part LIII

Welcome to the new thread I took the liberty of starting; even though I didn't have a problem loading the previous one, it was a little long so I think we should start a new one at the 250 mark. So, do tell of all the deliciousness on your plate this evening...

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  1. A bottle of Sebastiani Secolo with lazy Lady Trillium, Brie de Meaux Rouzaire, Bier Meck, Speck di Alto Adige a warm ciabata and olives.

    1 Reply
    1. Deliciousness on my plate tonite will be either french toast from stale big french loaf bread or tuna melts to use up the remaining celery. I'm good w/ either but man - I want some of what other CHer's are having!

      1. Cherylptw - Good call on 300. It was getting a little bit hard of a sort to find a recipe I wanted to do. I'm a little divided on the number.

        Tonight I think we will just rummage through the fridge and micro something. All the turkey fixings are reserved for tomorrow night's "left-over" night. ;-)

        6 Replies
        1. re: boyzoma

          I started to change over at 250 posts as I noticed that sometimes people continue to post after the original 200 anyway which is why I mentioned going a bit further...and to tell you the truth, I think 300 is still too long but we'll let it roll for this thread at least and see if there are more concerns.

          1. re: Cherylptw

            I agree with you. 300 is a bit too long. I have to search through the thread a lot more than before, using the "find feture" as well as they do repost to the older thread because of a response to something. IDK - maybe 250 would be a good number??? Personally, I don't like to go into threads over 300-400. Things tend to get redundant (no offence to any CH's).

            1. re: boyzoma

              It's funny how this all reveals people's web habits. To me, the bigger pain by far is trying to remember which WFD thread I want to search through. I actually couldn't care less if the actual thread is 20,000 posts long: I can always remember "ChristinaMason Stroganoff" and from there "find" is my friend. But that's just how my weird brain works. Perfectly happy with 200 or 500, and don't really post enough to have a vote anyway.

          2. re: boyzoma

            Yep - found 300 a bit long. Not unbearably so but a bit so. Was happier when we were at 200.

            1. re: Harters

              Moi aussi.

              I have never found the "find" function to work. at all. sure it's user error, but don't know what i'm doing wrong.

          3. Today I put a chicken in the crockpot. I used half the chicken to make a pot pie with what was possibly my best pie crust to date. I have reserved the other half of the chicken to make curried chicken salad tomorrow and I'm simmering the carcass now to make some chicken stock. That bird will not have died in vain! Had white Marques de Caceres Rioja from Spain.

            2 Replies
            1. re: Antithesisofpop

              Yum yum across the board.

              (My gf is from Hesston and my brother-in-law from Newton)

              1. re: eight_inch_pestle

                I'm pretty new to Kansas. I moved out here 3 years ago from South Carolina. I never made Chicken Pot Pie before moving out here, but winter before last I started making miniature pot pies in ramekins with 1/2 frozen pilsbury biscuit on top. I finally decided to try a real full-sized version with a piecrust. It was delicious.

            2. I'm making a roasted teriyaki pork loin. Put my CI's New Best Recipe book to good use by riffing off their method: dry and season the meat, sear it in a medium-hot pan (fat side last), then roast on a v-roaster pan 40 min. or so, let rest, and make a pan sauce. I rubbed the meat with kosher salt, pepper, and a little dry mustard and ginger powder. After removing the meat, added minced onion, shallot, and garlic to the pan, deglazed with a bit of orange-pineapple juice and chicken broth, reduced that down, and finished off with some soy, hot pepper flakes, and bottled teriyaki glaze (needing using up)

              Brushed more teriyaki on the pork about 20 min. in. Will serve with white rice and buttered peas.

              6 Replies
              1. re: ChristinaMason

                I think this is only the second time I've ever made pork loin (as opposed to tenderloin). I've been completely won over, possibly because I slightly undercooked it. I was surprised how juicy and flavorful this cut was, considering it had almost no visible fat. Definitely going to try it again, maybe stuffed next time with a sagey dressing?

                1. re: ChristinaMason

                  I'd definitely want a report on the stuffed loin.

                2. re: ChristinaMason

                  Make the sablés in that book. They're great.

                  1. re: buttertart

                    I've just attempted sables` for the first time. The dough smelled and tasted delightful...the end product lacked something.

                    Which book are you referring to by Ronald Johnson? I'd like to see the recipe but don't know where to look. Thanks.

                    1. re: twodales

                      Did you use the CI More Best Recipes sablés recipe - and use enough salt?
                      The apple cake is in Ronald Johnson's The American Table as is the mashed potato soufflé, the red cabbage in Company Fare. All his books are great.

                      1. re: buttertart

                        I will have to try the CI recipe. We got hooked on them when friends brought us a huge bag back from France. We took them with us when we a had a driving holiday (also around France) and nibbled away at them in the car. They are not that easy to find around here so thought I would try making them.

                        Thanks for the Johnson titles as well.