Cooking & Baking
Related: About this forumWhat's for Dinner, Mon., Sept. 2, 2019
Lamb meatballs in tomato sauce.
Fresh peas, corn, and small cubed potatoes in cream sauce.
Red leaf salad with tomato and red onion.
I harvested an Armenian cucumber today (AKA snake cucumber) and sliced it up, put red onion with it, and made dressing with feta cheese, sour cream, dill, and a little Greek yogurt.
For dessert, the last two nectarine tarts with a little vanilla Haagen Daz on top.
safeinOhio
(32,632 posts)goat.
MissMillie
(38,526 posts)Al just wants his w/ tomato, onion and mayo.
I haven't decided how I want mine. We have some peppers, mushrooms and onions....
It's muenster cheese.
French Fries
sliced cucumbers
We got a big tub of ice cream when we shopped, and some cookies... I think that with a little bit of caramel sauce might make a nice dessert.
PJMcK
(21,988 posts)We finally got back to NYC after being away for 2-1/2 weeks. Time to use up the extra stuff.
Here's what we've got:
1 boneless pork chop
1 NY strip steak
2 cans of tuna fish
2 Idaho potatoes
Half a head of Romaine lettuce
4 tomatoes
2 onions, one red and one Spanish
Since I did the laundry and the driving, I'll let the Landlady(!) come up with something.
Cairycat
(1,704 posts)I don't know exactly what that means, though - has to do with the cut I guess. I make a rub and cook them in the Instant Pot, then broil them with some BBQ sauce on for a bit. Also having potato salad, tossed salad, and key lime pie.
Luciferous
(6,077 posts)locks
(2,012 posts)our Safeway has "Cheap Chicken", a whole bucket for $3.99 so I cut off the skin and bones and make chicken casserole with vegs and noodles, chicken salad and chicken sandwiches.
no_hypocrisy
(46,010 posts)First, I love it.
Second, when the price of pork shoulder goes down to 99 cents a pound, you crave Pernil.
Finally, it will last forever and I won't have to cook for a while.
P.S. My recipe had it roast on low for almost six hours.
NJCher
(35,616 posts)I didn't know what it was, so I had to look it up!
https://www.splendidtable.org/recipes/pork-pernil
Looks OhSoGood! Tomorrow I will ask the RG about it. Wonder if he's ever made it?
no_hypocrisy
(46,010 posts)Think of it as roast pulled pork and then some. The secret is the slow roast in 8 cups of water for 5-6 hours.
BTW, looking at the recipe you provided, I used the exact same one yesterday.
All you need is time as it isn't a quick fix.
I'm proud of the fact that it turned out all right. Especially as I converted the recipe from 7 lbs to 9 lbs which meant calculated the extra time in the oven for each stage, not just the ingredients.