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Your Kitchen is Now a Restaurant...

Exaltist Ethan

Exaltist Ethan

Natural Theologian
Premium Member
... so what's for dinner? :D

lol, I've been meaning to make this thread for awhile. Remember the "Signature Dish" thread I made awhile ago? Well, imagine that thread SUPERSIZED. That's what this thread is. Imagine if your kitchen served food to people. What would be on the menu? I know some people don't always eat the same things every week, and maybe they can't relate, but I always end up eating the same things anyways so I want to share with the RF community my diet and the meals I put on repeat for myself the most often.

My restaurant's menu would be...

Signature dish: Grilled cheese tomato soup. Literally cut up grilled cheese with tomato soup poured over it. It's one of my favorite meals.
Toasted peanut butter and jelly. Toasted and buttered peanut butter and jelly sandwiches. Also good.
Turkey and chipotle sandwiches. 1/4 pound of turkey meat with lots of chipotle mayo on it.
Canned Chunky's soups of various meals, including but not limited to: clam chowder and chili mac.
Jack's meat lovers pizza with extra cheddar and pepperoni on top to peel off before eating.
Hungryman-s. (Okay, to be honest, nobody is going to a restaurant for a Hungryman, but I eat them.)
Chicken stir fry Tai Peis with a glaze of teriyaki sauce over it.
Beef stew and chicken and dumplings served by Dinty Moore.
Chips! Lays sour cream and onion and BBQ chips.
Pepperoni and meatball hot pockets.
Cheddar brats with no buns.

To drink there would be:
Columbian coffee with vanilla creamer.
Vanilla lattes.
Sodastream versions of Cola and Dr Pepper.
Once in awhile I get tea, milk or juice.
And of course, ice water.

I'm going to make a fourth meal with one of my famous toasted peanut butter and jelly sandwiches right now. While I'm doing that feel free to tell us what your kitchen would be if were a restaurant. :)
 
Subduction Zone

Subduction Zone

Veteran Member
Last night it was a giant pot of feijoada. Along with rice, collard greens sauteed with garlic. Ooh, almost forgot, and orange slices.

Tonight it was still a giant pot of feijoada. Along with rice, spinach sauteed with garlic. And since I was not cooking all day fried bananas for desert.
 
John53

John53

Veteran Member
Subduction Zone said:
Last night it was a giant pot of feijoada. Along with rice, collard greens sauteed with garlic. Ooh, almost forgot, and orange slices.

Tonight it was still a giant pot of feijoada. Along with rice, spinach sauteed with garlic. And since I was not cooking all day fried bananas for desert.
Click to expand...

I had to google feijoada, kind of like a bean soup?

Had to google collard greens too but I'm still not sure.
 
Subduction Zone

Subduction Zone

Veteran Member
John53 said:
I had to google feijoada, kind of like a bean soup?

Had to google collard greens too but I'm still not sure.
Click to expand...
Very thick. More of a stew. Black beans. About four different meats. Onions and garlic. I don't know what family collard greens are in. Big leafs. Cut out the center vein. Roll up like a cigar and then chop very finely making ribbons. Put some EVOO in a skillet, heat it up. Brown four minced cloves of garlic for about a minute. Throw in the collard greens and saute for four to five minutes. Toss in some salt.

The greens are on the bitter side and cut through the heavy bean and meat dish. It cleanses the palette and you just want more.
 
Subduction Zone

Subduction Zone

Veteran Member
feijoada-recipe-1024x1536.jpg



This is he recipe that I followed:

Feijoada (Brazilian Black Bean Stew)
 
ChristineM

ChristineM

"Be strong" I whispered to my coffee.
Premium Member
Today the plat de jour will be Moroccan casserole with cuscus, followed by home made apple pie with custard and cheese with biscuits to finish.

The casserole has been in the oven for an hour and a half now (its just gone 9am)

And will make the pastry for the pie in moment to chill for a couple of hours in the fridge
 
Subduction Zone

Subduction Zone

Veteran Member
ChristineM said:
Today the plat de jour will be Moroccan casserole with cuscus, followed by home made apple pie with custard and cheese with biscuits to finish.

The casserole has been in the oven for an hour and a half now (its just gone 9am)

And will make the pastry for the pie in moment to chill for a couple of hours in the fridge
Click to expand...
Biscuits and gravy. Sounds tasty.
 
exchemist

exchemist

Veteran Member
Exaltist Ethan said:
... so what's for dinner? :D

lol, I've been meaning to make this thread for awhile. Remember the "Signature Dish" thread I made awhile ago? Well, imagine that thread SUPERSIZED. That's what this thread is. Imagine if your kitchen served food to people. What would be on the menu? I know some people don't always eat the same things every week, and maybe they can't relate, but I always end up eating the same things anyways so I want to share with the RF community my diet and the meals I put on repeat for myself the most often.

My restaurant's menu would be...

Signature dish: Grilled cheese tomato soup. Literally cut up grilled cheese with tomato soup poured over it. It's one of my favorite meals.
Toasted peanut butter and jelly. Toasted and buttered peanut butter and jelly sandwiches. Also good.
Turkey and chipotle sandwiches. 1/4 pound of turkey meat with lots of chipotle mayo on it.
Canned Chunky's soups of various meals, including but not limited to: clam chowder and chili mac.
Jack's meat lovers pizza with extra cheddar and pepperoni on top to peel off before eating.
Hungryman-s. (Okay, to be honest, nobody is going to a restaurant for a Hungryman, but I eat them.)
Chicken stir fry Tai Peis with a glaze of teriyaki sauce over it.
Beef stew and chicken and dumplings served by Dinty Moore.
Chips! Lays sour cream and onion and BBQ chips.
Pepperoni and meatball hot pockets.
Cheddar brats with no buns.

To drink there would be:
Columbian coffee with vanilla creamer.
Vanilla lattes.
Sodastream versions of Cola and Dr Pepper.
Once in awhile I get tea, milk or juice.
And of course, ice water.

I'm going to make a fourth meal with one of my famous toasted peanut butter and jelly sandwiches right now. While I'm doing that feel free to tell us what your kitchen would be if were a restaurant. :)
Click to expand...
- Roast chicken with garlic, lemon and tarragon, new potatoes ad french beans
- Spanish pork stew with red peppers and potatoes
- Grilled onglet with sauté potatoes and rocket salad
- Grilled swordfish with french beans.
- Meatballs with fennel and tomato sauce with linguine
- Rabbit stew with tarragon, new potatoes and french beans
- Cheese (Lincolnshire Poacher) soufflé with spinach

I would not offer these all on the same day. Maybe 2 or 3 each day. The stew ones could be made ahead of time and the grilled things done to order.

To drink, a selection of red or white wine, mainly French but with some Langhe Nebbiolo as well.
 
Subduction Zone

Subduction Zone

Veteran Member
exchemist said:
- Roast chicken with garlic, lemon and tarragon, new potatoes ad french beans
- Spanish pork stew with red peppers and potatoes
- Grilled onglet with sauté potatoes and rocket salad
- Grilled swordfish with french beans.
- Meatballs with fennel and tomato sauce with linguine
- Rabbit stew with tarragon, new potatoes and french beans
- Cheese (Lincolnshire Poacher) soufflé with spinach

I would not offer these all on the same day. Maybe 2 or 3 each day. The stew ones could be made ahead of time and the grilled things done to order.

To drink, a selection of red or white wine, mainly French but with some Langhe Nebbiolo as well.
Click to expand...
How do you get new potatoes in the winter?
 
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