# What Are You Cooking Now? **URL:** \ **Category:** Cafe Society\ **Created:** [June 18, 2011, 10:47pm UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979 "2011-06-18T22:47:57Z")\ **Posts on this page:** 20\ **Page:** 8
**Author:** ![Flutterby](https://avatars.discourse-cdn.com/v4/letter/f/6f9a4e/32.png) [@Flutterby](https://boards.straightdope.com/u/Flutterby)\ **Post date:** [July 11, 2011, 12:36am UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/141 "2011-07-11T00:36:18Z")
Tonight was leftovers of the spaghetti I threw together yesterday and some chicken legs from a couple nights ago. Dessert will be a nectarine and maybe some cherries. ---
**Author:** ![Dr.Girlfriend](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dr.girlfriend/32/193_2.png) [@Dr.Girlfriend](https://boards.straightdope.com/u/Dr.Girlfriend)\ **Post date:** [July 11, 2011, 12:37am UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/142 "2011-07-11T00:37:16Z")
> [@Superbia-acedia](#): > > I am just about to make red velvet cupcakes for the very first time. I am quite nervous. I have had them twice, once in New Orleans and once from the Hummingbird Bakery in London. The bar is high. I have read lots of recipes and reviews and tonight is the night. > > Wish me luck! How did they turn out? I love Red Velvet cake but I don’t think I’ve ever tried to make it myself. I’ve been babysitting my boyfriend who came down with food poisoning, so the only thing I’ve cooked lately was chicken & noodle soup and some homemade mac & cheese. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [July 11, 2011, 12:39am UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/143 "2011-07-11T00:39:26Z")
Buttermilk fried chicken, garlic mashed potatoes, green beans. And maybe a nice cab to go along with the fare. ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [July 11, 2011, 12:43am UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/144 "2011-07-11T00:43:19Z")
Beef and broccoli over brown rice. Used onions from the garden and mini-portobella mushrooms as well. ---
**Author:** ![NAF1138](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/naf1138/32/3245_2.png) [@NAF1138](https://boards.straightdope.com/u/NAF1138)\ **Post date:** [July 11, 2011, 12:54am UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/145 "2011-07-11T00:54:44Z")
The farmers market this afternoon was full of yummy stuff. I made a Ratatouille with the veggies I found and served it with white rice and pan seared chicken breast. It was great. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [July 11, 2011, 12:59am UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/146 "2011-07-11T00:59:04Z")
Cherrywood-smoked BBQ’d pork ribs, Romaine salad with balsamic vinaigrette, some leftover steamed broccoli with melted parmesan cheese. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [July 11, 2011, 1:00am UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/147 "2011-07-11T01:00:05Z")
> [@pulykamell](#): > > Somebody’s post here on grilled okra got me thinking, too, so I’ll have a couple skewers of that on the grill, along with some corn. Dammit! I knew I forgot something. ---
**Author:** ![Hello\_Again](https://avatars.discourse-cdn.com/v4/letter/h/85e7bf/32.png) [@Hello\_Again](https://boards.straightdope.com/u/Hello_Again)\ **Post date:** [July 11, 2011, 2:03am UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/148 "2011-07-11T02:03:17Z")
Swiss Chard, blanched then pan-cooked with butter and parmesan cheese. Red Snapper, rubbed with pesto and a potato crust. You just peel shavings off a potato with a potato peeler, and press them against the fish. Saw it years ago on Jacques Pepin, always wanted to try it. I had previously made the pesto with garlic scapes and spinach from my farm share, and froze it in chunks. The chard was farm share too. ---
**Author:** ![Taomist](https://avatars.discourse-cdn.com/v4/letter/t/53a042/32.png) [@Taomist](https://boards.straightdope.com/u/Taomist)\ **Post date:** [July 11, 2011, 2:56am UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/149 "2011-07-11T02:56:29Z")
> [@pulykamell](#): > > Did you toss it? I would’ve kept it and eaten it without a second thought. Depends on your risk tolerance, I suppose, but something like that would not have given me pause, especially if I were reheating it. > > I mean, hell, how many of us leave pizza out overnight, don’t refrigerate, and eat it in the morning? Well…my intention, when I saw it the next morning \ was to test it. But my sweetie saw that it was out, deduced the obvious, and I had to toss it, yep. 😛 Thank goodness for garbage disposals; my lasagnas tend to weigh upwards of 15 pounds, it seems. 😛 The reboot worked well and is delicious. 🆒 ---
**Author:** ![ryan](https://avatars.discourse-cdn.com/v4/letter/r/a8b319/32.png) [@ryan](https://boards.straightdope.com/u/ryan)\ **Post date:** [July 11, 2011, 6:54am UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/150 "2011-07-11T06:54:56Z")
No cooking tonight. Dinner was take-out Chinese: General Tso’s, extra spicy and Szechuan dumplings. I’m paying for it. Now I’m just munching on sunflower seeds and diet orange soda. ---
**Author:** ![Teacake](https://avatars.discourse-cdn.com/v4/letter/t/e9bcb4/32.png) [@Teacake](https://boards.straightdope.com/u/Teacake)\ **Post date:** [July 11, 2011, 8:23pm UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/151 "2011-07-11T20:23:05Z")
Steak pie made by some little old lady in my village who really REALLY knows pie, with chard, beetroot leaves, courgettes, carrots and spring onion straight from the garden, stir fried in a tiny bit of grapeseed oil and then finished with sherry and butter. Village pie is not like city pie. I need to go home more often. ---
**Author:** ![lindsaybluth](https://avatars.discourse-cdn.com/v4/letter/l/90db22/32.png) [@lindsaybluth](https://boards.straightdope.com/u/lindsaybluth)\ **Post date:** [July 11, 2011, 10:42pm UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/152 "2011-07-11T22:42:38Z")
Yesterday was wild salmon on the grill for dinner, which didn’t turn out great. I think I had it too high and BOY did it stick. We cleaned aaaaall weekend so yesterday we threw up our hands and said “Where can we eat for lunch?” Well, in this suburb the cheap, healthy options aren’t plentiful so we went to Olive Garden, of all places. They actually have good soup! I must have eaten two bowls of salad myself. It actually hit the spot. We’ve been eating a lot of cucumber salad with tomatoes and/or carrots. Seasoned rice vinegar thrown over top and marinated for awhile. Absolutely delicious. I bought “ground beef” over the weekend and it was GARBAGE. Ewwww…so tonight is ground sirloin burgers 🙂 With pepper and onion skewers and a butter lettuce salad. That local, pastured milk is pretty great and I got another 1/2 gal bottle of it today! Also, Whole-wheat couscous is icky. I need some _Israeli_ whole wheat couscous. Anyone have a good brand recommendation? I see a few options on Amazon. It’s not in the Whole Foods bulk bins. ---
**Author:** ![Alpine](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alpine/32/17813_2.png) [@Alpine](https://boards.straightdope.com/u/Alpine)\ **Post date:** [July 11, 2011, 11:31pm UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/153 "2011-07-11T23:31:52Z")
Lazy night - Aidell’s gruyere/garlic chicken sausages with a variety of vegetable matter. Choices include arugula, broccoli, bell pepper and green beans. I wish we had some potato chips or just potatoes to make fries. Salt, nom nom. ---
**Author:** ![minionkat](https://avatars.discourse-cdn.com/v4/letter/m/f05b48/32.png) [@minionkat](https://boards.straightdope.com/u/minionkat)\ **Post date:** [July 11, 2011, 11:34pm UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/154 "2011-07-11T23:34:06Z")
Couscous with sliced tomatoes done in a frying pan with olive oil, garlic, pepper and balsamic vinegar. Threw some shrimp on top. Simple, fast, delicious. ---
**Author:** ![Alpine](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alpine/32/17813_2.png) [@Alpine](https://boards.straightdope.com/u/Alpine)\ **Post date:** [July 14, 2011, 1:58am UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/155 "2011-07-14T01:58:46Z")
Chicken caesar with homemade dressing and croutons - the twinkie of salads. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [July 14, 2011, 2:13am UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/156 "2011-07-14T02:13:48Z")
Maple-mustard glazed pork chops with broccoli and cauliflower. The smells coming out of the kitchen are driving me wild. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [July 16, 2011, 5:42pm UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/157 "2011-07-16T17:42:27Z")
_Merde sur un biscuit_, a variation on _merde sur un bardeau_. ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [July 23, 2011, 4:22pm UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/158 "2011-07-23T16:22:52Z")
Nothing. I don’t cook in 100 degree weather. The other night I bought a chunk of grilled halibut. It was $24 a pound. I bought it because I never had halibut, it may be the only halibut I’ll ever buy, it may be the last halibut I’ll ever see for sale (unless the price goes up for the ever decreasing supply.) I feel sad about all of this. I’m thinking of making a green salad with tomato, avocado, and a lemon vinaigrette, and just flaking the fish on top. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [July 23, 2011, 4:41pm UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/159 "2011-07-23T16:41:25Z")
> [@Johnny\_L.A](#): > > _Merde sur un biscuit_, a variation on _merde sur un bardeau_. Mmmmm. . ._merrrrrde_. . . Living on meatloaf sandwiches this week. Best damn sandwich on the planet. ---
**Author:** ![lindsaybluth](https://avatars.discourse-cdn.com/v4/letter/l/90db22/32.png) [@lindsaybluth](https://boards.straightdope.com/u/lindsaybluth)\ **Post date:** [July 23, 2011, 5:55pm UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/160 "2011-07-23T17:55:10Z")
> [@Alpine](#): > > Chicken caesar with homemade dressing and croutons - the twinkie of salads. Yes but it’s a homemade twinkie. Much like homemade donuts taste nothing like Dunkin Donuts :p. Last night we went to a fairly new Italian place we’ve grown fond of. I had shrimp scampi linguini, a far cry from what you get at most chain places lately. Huge butterflied shrimp in the freshly made linguini with EVOO and tons of garlic (roasted and sauteed), lightly sauteed fresh spinach and their own roasted red peppers. I asked them to toss in some red pepper flakes which made it perfect. He had ravioli in a bolognese sauce, perfectly unctuous. The salads were local greens tossed with a shallot vinaigrette. Their wedding soup is delightful and the olives they serve - I can never find olives that good on my own! Now, I’m never a fan of fried zucchini. It’s always terrible and greasy and has dried-out zucchini in it, pathetic and inauthentic. But my other half begged and pleaded. I acquiesced and was rewarded - lightly fried but thickly cut zuccini isn’t half bad when you pair it with a tangy lemon aioli. Tonight is anybody’s guess! [Previous page](https://boards.straightdope.com/t/what-are-you-cooking-now/585979.md?page=7) [Next page](https://boards.straightdope.com/t/what-are-you-cooking-now/585979.md?page=9)