Attention What are you having for dinner?

[me203]

Corn chowder. Chowder for the chowder head. :lol;

 

[davis0444]

Leftovers: Pork chops with roasted potatoes, broccoli and red bell peppers. A glass of sauvignon blanc.

 

[fredroy]

I'm going to fake it. A couple of boneless slices of pork loin that we call pork chops. I haven't seen actual pork chops in years. Shake & Bake. Do I use bread crumbs and add a lot seasoning or maybe some dressing mix with different seasonings. I haven't decided. Options are good.
Plus a potato baked in the nuker.

If someone wants a veggie, the pantry is --> right there.

 

[rareboy]

filet mignon wrapped in great bacon...with salad.

 

[me203]

A thick soup that centered around pinto beans. I was actually ambitious enough to cook said beans from scratch.

 

[me203]

Shake & Bake.

Shake & Bake: what happens when a volcano erupts during an earthquake.

 

[me203]

Plus a potato baked in the nuker.

I can't even remember the last time I "baked" a potato the old fashioned way. Potatoes, for me, are almost always cooked as part of a dish (e.g., the soup I had tonight), or else nuked.

 

[jjonn3]

I can't even remember the last time I "baked" a potato the old fashioned way. Potatoes, for me, are almost always cooked as part of a dish (e.g., the soup I had tonight), or else nuked.

When I have a baked potato it is cooked in the oven. It may get nuked for a couple of minutes to speed up the process - but the skin is so much better when they are really baked.

 

[NotHardUp1]

Ok, I'm NOT having the pecan pie -- I'll freeze it for later. Had the mixed greens for lunch. Putting back four containers in the freezer while keeping three in the fridge for work this week.



And for you size queens out there, the pie pan is 12" diameter, REAL inches!

 

[unloadonme]

Is that bought pastry?

 

[fredroy]

Is that bought pastry?

I hope so. My attempts at pie crusts look like gingerbread houses chomped on by a t-rex. In a Pyrex pie plate or a toss out tinfoil plate.

The roll out crusts in the dairy section at the grocery store are actually decent. I have seen frozen crusts but it's been a while.

 

[fredroy]

Ok, I'm NOT having the pecan pie -- I'll freeze it for later. Had the mixed greens for lunch. Putting back four containers in the freezer while keeping three in the fridge for work this week.

View attachment 2264362

And for you size queens out there, the pie pan is 12" diameter, REAL inches!

Beautiful pie!

 

[NotHardUp1]

Is that bought pastry?

It was rolled pastry, two shells, that I had to form a larger shell with, so even though I didn't make the dough, it was more work piecing together two 9" rounds to make a large one. I crimped the edge.

The pan is left from when I bought a large pumpkin pie a few weeks ago.

I take that as a compliment, as the regular crimping looks commercially made, but I figure the disposable pan is what made you ask. As far as I know, there is no company selling a 12" premade crust.

Can make it from scratch, but didn't after working with the greens all morning.

 

[rareboy]

It was rolled pastry, two shells, that I had to form a larger shell with, so even though I didn't make the dough, it was more work piecing together two 9" rounds to make a large one. I crimped the edge.

The pan is left from when I bought a large pumpkin pie a few weeks ago.

I take that as a compliment, as the regular crimping looks commercially made, but I figure the disposable pan is what made you ask. As far as I know, there is no company selling a 12" premade crust.

Can make it from scratch, but didn't after working with the greens all morning.

Pastry is also always better when it has rested overnight I find.

We are having gnocchi with pancetta and leeks. Oh. And butter of course.

 

[me203]

I don't know about resting over night, but I do recall thinking a rest period made a huge difference with pie crusts. Although I don't recall ever doing actual experiments--it was more based on my observation with what happened for me, who followed the instruction to let dough rest a while, vs the complaints of others who just wanted to skip the rest--just get the whole job done at once.

 

[me203]

The roll out crusts in the dairy section at the grocery store are actually decent. I have seen frozen crusts but it's been a while.

Someone with professional experience on another forum thought premade could be OK--although I don't remember if it was pie crust dough sheets, premade crusts, or both that he was talking about. IIRC he used whatever it was sometimes.

The last pie I baked (possibly last as in last ever) was probably with premade crust dough sheets. Can't remember how it turned out--this was in the mid 1990s. But I don't have any overwhelmingly bad memory, either--and back then I was probably more critical. I certainly could be more ambitious in the kitchen.

 

[DantheManFL]

Chicken Cordon Bleu with fresh Spinach.

 

[fredroy]

Someday I'll figure how to make Chicken Cordon Bleu. Oh, it tastes fine but "presentation" is lacking.

It's like having chopped BBQ on a hamburger bun versus Sloppy Joe on a bun running out and down your arm.

I have made Casserole Cordon Blue. I faked it up all by myself. All the same parts cut into pieces and in a Corning-ware dish to bake. Topped with bread crumbs. Have some Fettuccine Alfredo on the side....

 

[DantheManFL]

Someday I'll figure how to make Chicken Cordon Bleu. Oh, it tastes fine but "presentation" is lacking.

It's like having chopped BBQ on a hamburger bun versus Sloppy Joe on a bun running out and down your arm.

I have made Casserole Cordon Blue. I faked it up all by myself. All the same parts cut into pieces and in a Corning-ware dish to bake. Topped with bread crumbs. Have some Fettuccine Alfredo on the side....

Sounds good. My roommate does that with stuffed cabbage. He does it in a casserole. Same ingredients, but much easier. (Don't tell Vannie)

 

[rareboy]

Someday I'll figure how to make Chicken Cordon Bleu. Oh, it tastes fine but "presentation" is lacking.

It's like having chopped BBQ on a hamburger bun versus Sloppy Joe on a bun running out and down your arm.

I have made Casserole Cordon Blue. I faked it up all by myself. All the same parts cut into pieces and in a Corning-ware dish to bake. Topped with bread crumbs. Have some Fettuccine Alfredo on the side....

It isn't hard at all....

Tonight is eggs night and it is a mushroom bacon frittata,