What's For Dinner Tonight?
- Thread starter CrackerJax
- Start date
Carne Seca
Well-Known Member
That sounds delicious. I love fajitas.
Down2earth
Member
Hamburger Helper yummm 
Tonight I am cooking for friends I haven't seen in 5 years.
Mooseloaf
Mashed taters & gravy
Caesar salad
The beverage will be sparkling Budweiser.
Mooseloaf
Mashed taters & gravy
Caesar salad
The beverage will be sparkling Budweiser.
Carne Seca
Well-Known Member
I was thinking about driving to town and getting the ingredients for some Mongolian beef. I'm in the mood for Asian cuisine tonight. I have the dinner party to cook for next week. I'm thinking Phớ. It takes two days to prep and cook. Labor intensive and time consuming but well worth it.
B166ER420
Well-Known Member
All-time favs!:STEAK AND BAKED TATERS
Wood grilled n.y.strips/grilled onions
Buttery baked potatoes w/sour cream,chives,applwood smoked bacon pieces
Cold mixed greens salad w/applewood smoked bacon pieces...buttermilk ranch/thousand island(me)
Ice cold sweet tea/bud light lime(her)
Wood grilled n.y.strips/grilled onions
Buttery baked potatoes w/sour cream,chives,applwood smoked bacon pieces
Cold mixed greens salad w/applewood smoked bacon pieces...buttermilk ranch/thousand island(me)
Ice cold sweet tea/bud light lime(her)
WeedPublican
Active Member
Got the munchies as we speak, think its delivery time....
Could I bother you for your recipe for the Yorkshire pudding. kiss-ass
Yorkshire pudding =
1.5 cup milk
1.5 cup flour
2 eggs
1 tsp baking powder
salt to taste
Blend well, spread in a baking pan thats been greased/oiled/pammed. Bake at 400 degrees for 30 minutes, serves 4 to 5 people. This is the recipe my mom makes... she taught my wife to make it. Tastes good cold the next day when you got the munchies as well... that is IF you have any left over at all
alp
tip top toker
Well-Known Member
I bought myself a box of fish fingers on monday for no other reason than lazy fish finger sandwiches
Food of champions! Gonna try and get myself a bowl of noodles, other than that, nadda, nothing 14 hour day tomorrow including a 30 person table for lunch. but need my calories. Can't keep existing on a cocacola diet at work, not healthy! If i'm doing that i might as well just keep on smoking cigs as i'll be dead before too long either way.
Thank you for your mothers recipe - I appreciate it much.Yorkshire pudding =
1.5 cup milk
1.5 cup flour
2 eggs
1 tsp baking powder
salt to taste
Blend well, spread in a baking pan thats been greased/oiled/pammed. Bake at 400 degrees for 30 minutes, serves 4 to 5 people. This is the recipe my mom makes... she taught my wife to make it. Tastes good cold the next day when you got the munchies as well... that is IF you have any left over at all
alp
+
tip top toker
Well-Known Member
Yorkshire pudding should not be simply spread in a baking pan!!! That's just a tray of batter!
What you do is as above, although i've never had a need for baking powder, but you then take a metal muffin tin, as in one with individual hole things. Fill each hole you with a bit of oil, say 1cm, then pre-heat this in the oven @ 200C, once heated, you then pour your batter in to about halfway up the muffin tin indentation, the oil should be hot enough that it instantly starts frying the batter, then put it in the oven. It is the hot oil that causes the pudding to rise.
Yorkshire puddings should nto be slabs of batter that get cut and portioned out, they should be individual round puddings, and due to the cooking process you will naturally get the hole in the middle to make a bowl so to speak.
Had to make about 200 of the things just this morning.
A yorkshire pudding should look something like this
What you do is as above, although i've never had a need for baking powder, but you then take a metal muffin tin, as in one with individual hole things. Fill each hole you with a bit of oil, say 1cm, then pre-heat this in the oven @ 200C, once heated, you then pour your batter in to about halfway up the muffin tin indentation, the oil should be hot enough that it instantly starts frying the batter, then put it in the oven. It is the hot oil that causes the pudding to rise.
Yorkshire puddings should nto be slabs of batter that get cut and portioned out, they should be individual round puddings, and due to the cooking process you will naturally get the hole in the middle to make a bowl so to speak.
Had to make about 200 of the things just this morning.
A yorkshire pudding should look something like this
My mom always made it in a large disc, but I'm flexible & will give this a go.
So the traditional presentation with dinner is simply as a side, or gravy bowl, or something else ?
My recollection was that the pudding was/is typically served w/ roast beef (potato's, carrots, etc...). Am I close there?
Remember TTT, you are setting the menu across the pond tonight.
So the traditional presentation with dinner is simply as a side, or gravy bowl, or something else ?
My recollection was that the pudding was/is typically served w/ roast beef (potato's, carrots, etc...). Am I close there?
Remember TTT, you are setting the menu across the pond tonight.
tip top toker
Well-Known Member
Yup, typically it is roast beef. And as you say, it is a gravy bowl. Basically just sits on the plate next to the roast potatoes or whatnot and you fill it with gravy as well as having gravy on the ret of the plate. Some like to keep it crispy, but i like it with gravy, as most do, so that it just becomes a soggy mess of beef flavoured batter. Yunmmy! If it's not a round pudding in a bowl shape, then it simply isn't a yorkshire pudding
Like so
Roast beef just isn't roast beef without a yorkshire pudding or 2
Another tip. If a roast dinner is a regular thing, or simply roast potatoes, then really good thing, like with the "science" of not frequently hanging the oil in a deep fat fryer, once you have cooked the potatoes in the oil with garlic and herbs, strain the old oiul through a sieve and refrigerate it till next time. Means that you're then cooking the next batch of potatoes in oil that is full of flavour They just get better and better
If you're gonna do it in the method given by alotapot, then you're better of putting the batter into a high sided roasting tray, and throwing in loads of sausages. Voila, you have toad in the hole. another staple unhealthy british fav
Like so
Roast beef just isn't roast beef without a yorkshire pudding or 2
Another tip. If a roast dinner is a regular thing, or simply roast potatoes, then really good thing, like with the "science" of not frequently hanging the oil in a deep fat fryer, once you have cooked the potatoes in the oil with garlic and herbs, strain the old oiul through a sieve and refrigerate it till next time. Means that you're then cooking the next batch of potatoes in oil that is full of flavour
They just get better and better If you're gonna do it in the method given by alotapot, then you're better of putting the batter into a high sided roasting tray, and throwing in loads of sausages. Voila, you have toad in the hole. another staple unhealthy british fav
TTT - I am not familiar with how you are cooking your veggies.
I am used to onions/carrots/potato's being tossed into the pot to cook with the roast for the last couple hours.
How do you cook them ?
I am used to onions/carrots/potato's being tossed into the pot to cook with the roast for the last couple hours.
How do you cook them ?
tip top toker
Well-Known Member
everyone has their own way. We normally cook em seperately. I never do roast carrots etc, but for potatoes, cook em a bit first, we steam them, but so they're say half cooked, following that we get a roasting tin, put about an inch of vegetable oil in it, plop potatoes in (basically enough oil so potatoes are half submerged) mix around so potatoes are covered in oil, then huck in half a garlic, douse liberally with coarse sea salt, dried oregan, psrigs of fresh rosemary, whatever takes your fancy, and then roast at say 220C or so, turning periodically until nice and crispy. But as i say, everyone has their own way. My ma does both, either cooks seperately, or just chucks into the tray with the joint. Both work the same really, just the way described is better for larger quantities of potatoes. If thrown in the tray with the joint, then they're roasting in all the meat infused oil so equally as good.
When you say pot, do you mean pot roast? If so, i do not condone such practices
Winter Woman
Well-Known Member
Banana Cake and nothing else.
Edit: ok, with strawberry ice cream
Edit: ok, with strawberry ice cream