The "I'm Thinking of Making" Thread

[LMNO]

Skin off?  If boneless...


Have you tried a mixture of minced garlic, cider vinegar, soy sauce, crushed bay leaf, and orgeano?


Marinade for a few hours, then grill on high heat.

[Jenne]

WINNER!  Ok, thanks!

[Jenne]

Skin off?  If boneless...


Have you tried a mixture of minced garlic, cider vinegar, soy sauce, crushed bay leaf, and orgeano?


Marinade for a few hours, then grill on high heat.

Ok, I added a 1/2 c. of white wine and simmered the chicken in the oven (instead of bbq because I was lazy), and added carrots.  It was pretty damned good, so I'll definitely have to remember this for later.

We're going to do a dijon mustard chicken next, I think.  Maybe not today, today's probably stirfry day.

[Kai]

gonna do some dishes and try either chili or bok choy stirfry tonight.


Chili requires longer cooking but less observation. stir fry requires more observation but shorter cook time.

Edit: went with chili

[Jenne]

I whimped out of stirfy!  I got chicken and we're having artichokes and salad wiff bread.  *shrug*  I'm exhausted.

[BADGE OF HONOR]

Um yeah so I rode my bike to the store and got some eggs among other things and then forgot I had eggs by the time I got back and threw my backpack on the floor.  Only one was unsalvageable but three are cracked and need to be used right now what should I do?

[Jenne]

Poor Badges, I'd have said bake them into something or use them in a meat dish...

[Mesozoic Mister Nigel]

When that happens, you can always crack them into a container (not plastic - they'll pick up a flavor) and stick them in the fridge for later.

[Kai]

Cream of asparagus and potato soup.

Never tried mixing the two before. So far, so good.

[Richter]

http://lifehacker.com/5225910/bacon-sandwiches-speed-up-hangover-recovery?skyline=true&s=i

[LMNO]

So, for dinner tonight, I know I'm making a beet and feta salad with a tarragon vinaigrette, but I'm not sure about the protein.

I've got some pork cutlets, and I need a strong, sharp flavor to compliment the beets.  Any Ideas?

[Dysfunctional Cunt]

So, for dinner tonight, I know I'm making a beet and feta salad with a tarragon vinaigrette, but I'm not sure about the protein.

I've got some pork cutlets, and I need a strong, sharp flavor to compliment the beets.  Any Ideas?

How set are you on the beet and feta salad? 

You could stuff poblanos with the pork, feta and some rice.  You could use the beets as the color and sweetness in a salsa.  Which would be good if it were really chunky.  Beets and cilantro go well together.

Sorry, it's Cinco de Mayo I'm stuck on mexican today....

[LMNO]

Interesting idea, but no poblanos.

[East Coast Hustle]

So, for dinner tonight, I know I'm making a beet and feta salad with a tarragon vinaigrette, but I'm not sure about the protein.

I've got some pork cutlets, and I need a strong, sharp flavor to compliment the beets.  Any Ideas?

get some really sharp dijon mustard and mix in some brown sugar, soy sauce, cracked black pepper, and minced garlic. coat cutlets with the mixture and bake until done.

[LMNO]

Baked, huh?

They're pretty thin.  Hot and fast, or low and slow?