Whats cooking Thursday November 5, 2009?

[Shermie]

And no messin' with slimy noodles, Sherm! lol.
I hadn't heard of those before. I'll have to look for them. Do they come out the same? Have you used them before?

Here's the recipe I've made a few times, Dee.
http://www.foodnetwork.com/recipes/rachael-ray/30-minute-shepherds-pie-recipe/index.html
I didn't put all that green stuff on top though. I like the look of the slightly browned paprika and potatoes. Yep, I definitely need a shepherd's pie soon.

They've been out for a while now. This WILL BE my first time trying them out.

 

[lilbopeep]

And no messin' with slimy noodles, Sherm! lol.
I hadn't heard of those before. I'll have to look for them. Do they come out the same? Have you used them before?

Here's the recipe I've made a few times, Dee.
http://www.foodnetwork.com/recipes/rachael-ray/30-minute-shepherds-pie-recipe/index.html
I didn't put all that green stuff on top though. I like the look of the slightly browned paprika and potatoes. Yep, I definitely need a shepherd's pie soon.

chow, the last time i made lasagna i used ronzoni no bake noodles for the first time. guess what? i was impressed!! i will be using them from now on.

 

[Deelady]

WHERE were you when I was looking for suggestions earlier Chow??? Sheesh!

 

[lilbopeep]

everyones food looks and sounds so yummy tonight!!

 

[Shermie]

Didn't you say you used Guinness, Dee? That stuff tastes like worcestershire sauce
Just a different variation on a good meal Try popping it under the broiler once. The potatoes come out like a twice baked potato.

I'm going to pan fry some pork chops, but I only took them out of the freezer 30 minutes ago, so it'll be a while before I'm eating. I'm going to make a gravy using porcini mushrooms to give them a test run. I never had them before.

I've had Guiness Beef Stew, but you don't really taste the beer. If you did, it would be too overbearing.

 

[lilbopeep]

Cheese steak - broiled flank steak on a sesame seed long roll with melted muenster and yellow american cheese (the others had muenster, provolone, swiss and american cheese on theirs), fried onions, mushrooms, red and green bell peppers.

 

[Shermie]

everyones food looks and sounds so yummy tonight!!

Thank you, but I'm not eating any of the sauce tonight. I'm using it tomorrow. I just made it ahead of time because I'm letting it slow cook and simmer for several long hours. I always do my pasta / tomatoes sauces this way because it helps to bring out the flavor even more.

 

[Shermie]

chow, the last time i made lasagna i used ronzoni no bake noodles for the first time. guess what? i was impressed!! i will be using them from now on.

I think you mean NO-BOIL noodles, don't you?

The ones I got are by Prince.

 

[lilbopeep]

I think you mean NO-BOIL noodles, don't you?

The ones I got are by Prince.

yeah thats dem!!

 

[Deelady]

that looks great Peeps!!

 

[lilbopeep]

that looks great Peeps!!

thank you dee

 

[JoeV]

Well, we had a simple dinner of Sourdough Pancakes and bacon.

I moved my sourdough starter to a 1/2 gallon container so I could have more of it on hand. I'm using the starter for more bread formulas, so it's necessary to have it around in greater volume. Check out the beautiful fermentation.

 

[Blues Man]

one please - thank you .............

Cheese steak - broiled flank steak on a sesame seed long roll with melted muenster and yellow american cheese (the others had muenster, provolone, swiss and american cheese on theirs), fried onions, mushrooms, red and green bell peppers.

 

[Blues Man]

Great looking sauce! Please be sure to post your finished pics tomorrow.

Making a meat sauce for lasagna tomorrow. To celebrate a friend's birthday with him. Here it is now, slowly bubbling away.

Keeping the burner real low so that it doesn't stick or burn at all.

 

[Shermie]

Ok. I'll have to take the camera with me so that I can get a few pics of the finished product.

 

[lilbopeep]

one please - thank you .............

thank you blues, which cheese would you like?

we had provolone, swiss, muenster and american. i think its supposed to be cheez whiz but i didn't have any. Velveeta would probably be good.

 

[lilbopeep]

Well, we had a simple dinner of Sourdough Pancakes and bacon.

very nice looking pancakes joe.

 

[Maverick2272]

Man, looks like everyone else went all out tonight. We just had bacon cheeseburgers for supper.
Sherman's sauce reminded me I need to find a good Lasagna recipe using lots of ricotta cheese and ground Italian sausage! I finally overcame my Nemesis Fried Chicken this summer and made it several times with great success, so now on to my new Nemesis Lasagna!!

 

[homecook]

Fred, you can also use regular lasagna noodles uncooked. Just make sure they're covered with extra sauce. You'll never know the difference. I've been doing that with lasagna for years now. I personally think the no-boil noodles have a funky taste to them, they also cost more. IMO

 

[chowhound]

Really Barb? They won't come out al dente? I like my noodles limp.
I made your noodles and ham dish before and didn't cook the noodles, thinking they would be cooked enough. They weren't (lol). I'd have to try a piece before I commit a whole lasagna to this technique. When will you be making this?

Great looking sandwich, Peeps! Put me down for one, too.

Here's my fried chop. I used the water the porcinis were soaking in to make the gravy. Nice flavor.

 

[homecook]

Really Barb? They won't come out al dente? I like my noodles limp.
I made your noodles and ham dish before and didn't cook the noodles, thinking they would be cooked enough. They weren't (lol). I'd have to try a piece before I commit a whole lasagna to this technique. When will you be making this?

Yes, Fred, really. My mom used to make it this way also. You have to make it the day before and make sure all the noodles are covered in sauce. They taste the same as if you pre-cooked them. I also like the noodles limp.

I promise the next time I make lasagna I'll invite you for dinner!!

As for that noodles/ham dish..... I don't think there is enough liquid in the sauce for the noodles to cook enough that way unless you made it the day before and let it sit to absorb some of the sauce.

Your dinner looks great.......I love porcinis.

 

[Shermie]

That looks DELISH, Chowhound!!

Here's the sauce that I made yesterday, having cooled down to the cold state. Had to put in in here and chill it down with ice made by the ice machine because there is no room in the fridge, and doing it THIS way helps keep me from having to fight to make some room in the fridge!

It actually thickened up even more!

Neato idea, hey?

 

[High Cheese]

I went to Olive Garden and had a bowl of spaghetti with meat sauce and a coupla glasses of pinot noir. That house salad rocks!

 

[buckytom]

. It uses hamburger instead of lamb, so I guess technically it's cottage pie? That's what someone told me anyway.

sheperd's pie is a actually a type of cottage pie. people often try to one up each other by making a stink when someone uses the term sheperd when they use beef, but that's not exactly accurate. a cottage pie refers to a pie made with any meat scraps and veggies with gravy baked under mashed spuds. it was a poor man's dish, so it was made in a "cottage", hence the name. the term sheperd's pie didn't come around until much later, to distinguish that it was made with lamb.

now, a cumberland pie is a kicked up version of a cottage pie, made with another layer of cheese and breadcrumbs on top.

ok, 'nuff pie.

i took yesterday off to take the wife and boy to have dinner with my parents. one of my sisters had me worried that my dad lost a lot of weight and appeared sickly. fortunately, he looked and seemed ok. i mean he's 86 1/2 afterall. (it's funny how half years matter in the beginning and at the end. i guess they should always count.)

i brought down my old aussie walkabout grill, some cowboy lump charcoal, the chimney starter, a whole beef tenderloin, and the last zucchini from my garden. i trimmed up the tenderloin into steaks and popped half of them in mom's freezer for her to make another night.
i then proceeded to murdalize the steaks. it's been a while since i used lump charcoal in a real grill. the stuff gets HOT!
i'ved succumbed to propane and propane accessories.
tainted with mercaptan, as it were.

at least the grilled zukes came out good. and the cornbread i made, topped with blackberry jam saved the day.

 

[buckytom]

sherm, i've used ronzoni no boil noodles for my lasagnas for years now. they work out great!

i make 2 full sized trays every year for my dept's holiday party, and a lot of people ask me for the recipe. they're always surprised when they find out about the noodles.

just 2 caveats, though.
one, you must cover every square inch of the noodles with either sauce or riccotta cheese mixture (eggs, mozz, basil, etc.). they need to absorb moisture. but be careful. if you overdo it, you'll end up with a fairly sloppy lasagna. that's not necessarily a bad thing, though. it's just a little tricky to get it just right so it's not too dry or has uncooked hard edges, nor is a goopy mess.

second, it's like laying down a wood laminate floating floor. you need to leave a little room around the edges for expansion, upwards of a half inch on the border, and an eigth of an inch between noodles in each row.

also, make sure you alternate the direction of the noodle "grain", lol, in each layer. so it doesn't seperate when serving.

ok, 3 caveats.

 

[lilbopeep]

Really Barb? They won't come out al dente? I like my noodles limp.
I made your noodles and ham dish before and didn't cook the noodles, thinking they would be cooked enough. They weren't (lol). I'd have to try a piece before I commit a whole lasagna to this technique. When will you be making this?

Great looking sandwich, Peeps! Put me down for one, too.

Here's my fried chop. I used the water the porcinis were soaking in to make the gravy. Nice flavor.

thank you chow. your meal looks yummy. that chop has nice color and that gravy looks fantastic. whats on the side? a potato hash? i grind some dry porcini's and sprinkle them into gravies, meatloaf, sauce and anything that could use a nice kick in flavor.

 

[joec]

I went to Olive Garden and had a bowl of spaghetti with meat sauce and a coupla glasses of pinot noir. That house salad rocks!

We have lunch about once a month at Olive Garden. We usually have soup, salad and bread sticks. I do agree their house salad does rocks as does their soups and bread sticks..

 

[chowhound]

Thanks for the info, Barb. Next time I make lasagna, which isn't often enough, I'm going to give this a try. Do you need to use more sauce than you normally would, or is just making it the day before good enough?

Thanks, Sherm. I know you're a man that appreciates pork chops and gravy ;^)
That's a pretty slick idea. Sometimes I'll let things cool outside on the porch when it gets cold enough out. From now on I'm going to use a cooler outside. No sense enticing any critters with the smell of sauce or chili. That always worried me a bit.

I haven't eaten in OG for a looooong time, I do remember how fresh their salads were. And their breadsticks.... mmmm Usually by the time dinner came I wasn't even hungry.

 

[chowhound]

Thanks peeps. And yes, diced and fried potatoes on the side.

 

[Meme4251]

Joe, wonderful looking pancakes there my friend...but, I am a little slow and yes indeed confused some. Which one is the sourdough recipe? Is it on your website or would you please explain for me. Thanks....

Got to say, all of your dinners looked so delicious!!! You all have a Safe and Wonderful weekend!