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The New Coffee Room

  1. TNCR
  2. General Discussion
  3. So what're you making?

So what're you making?

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  • H Offline
    H Offline
    Horace
    wrote on 24 Dec 2021, 17:21 last edited by
    #2

    Went to Costco a couple days ago and got seafood - lobster claws and king crab legs. Potatoes and lots of desserts too. Found a fig cake there in the frozen section that looks delicious. That reminds me, I need ice cream to go with it.

    Education is extremely important.

    1 Reply Last reply
    • C Offline
      C Offline
      Copper
      wrote on 24 Dec 2021, 17:54 last edited by
      #3

      I made the Toll House cookies this morning. I'm all set.

      1 Reply Last reply
      • J Offline
        J Offline
        Jolly
        wrote on 24 Dec 2021, 18:28 last edited by
        #4

        Our part today:

        Barbecue beans
        Candied sweet potatoes
        Corn casserole
        Yeast rolls
        Candy tray

        That's for a potluck with a some of my wife's family.

        Tomorrow, I'm doing a spiral ham and we'll cook au gratin or scalloped potatoes, along with some green beans and buttered carrots. May just be 4-6 folks tomorrow.

        “Cry havoc and let slip the DOGE of war!”

        Those who cheered as J-6 American prisoners were locked in solitary for 18 months without trial, now suddenly fight tooth and nail for foreign terrorists’ "due process". — Buck Sexton

        1 Reply Last reply
        • L Offline
          L Offline
          LuFins Dad
          wrote on 24 Dec 2021, 21:04 last edited by
          #5

          Christmas Eve is normally on the fly for us. M&M’s has a full load of animal visits, so I am tossing in a prepped salmon that we bought from Costco along with a tossed salad and Asparagus. I will also likely prep the mushroom duxelles and put the first wrap on the Wellington.

          Tomorrow? Big old breakfast (bacon, eggs, pancakes) and I’ll make the Beef Wellington when we put Finley down for his 1:00 nap and we will eat at 3. For sides we’re having Crispy Brussels, scalloped potatoes, and another tossed salad.

          The Brad

          A 1 Reply Last reply 25 Dec 2021, 01:26
          • M Offline
            M Offline
            Mik
            wrote on 24 Dec 2021, 21:57 last edited by
            #6

            Rosticciana, Italian Broccoli, cranberry salad, chocolate raspberry coconut things for dessert. Not making the salad or dessert.

            “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

            1 Reply Last reply
            • M Offline
              M Offline
              Mik
              wrote on 24 Dec 2021, 22:18 last edited by
              #7

              Tomorrow night will be roast capon, mashed sweet potatoes, roast onions and a green salad.

              “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

              1 Reply Last reply
              • A Offline
                A Offline
                Aqua Letifer
                wrote on 24 Dec 2021, 22:47 last edited by
                #8

                Share photos if so able and inclined!

                Here's our Moonshae Seafood Rice:

                871A004C-876B-485F-8379-26C6EACE3906.jpeg

                Please love yourself.

                1 Reply Last reply
                • M Offline
                  M Offline
                  Mik
                  wrote on 24 Dec 2021, 23:29 last edited by
                  #9

                  That looks like something I would love. I'll take pics if I can.

                  “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                  1 Reply Last reply
                  • M Offline
                    M Offline
                    Mik
                    wrote on 24 Dec 2021, 23:48 last edited by
                    #10

                    alt text

                    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                    1 Reply Last reply
                    • A Offline
                      A Offline
                      Aqua Letifer
                      wrote on 25 Dec 2021, 00:54 last edited by
                      #11

                      WHOA.

                      Please love yourself.

                      1 Reply Last reply
                      • G Offline
                        G Offline
                        George K
                        wrote on 25 Dec 2021, 01:16 last edited by
                        #12

                        @Mik that's beyond amazing.

                        What are you serving along with it?

                        "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                        The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                        M 1 Reply Last reply 25 Dec 2021, 16:58
                        • A Offline
                          A Offline
                          Axtremus
                          wrote on 25 Dec 2021, 01:26 last edited by
                          #13

                          Today:

                          • Salad (spring mix with cranberry raisins and Thousand Island dressing)
                          • Sushi (maki and nigiri, salmon and tuna)
                          • Fried rice (with onion, bacon, eggs, diced vegetables)

                          Tomorrow:

                          • Lamb shank
                          • Chicken shawarma
                          • Salad
                          • Starch to be decided tomorrow, most likely glass noodle stir-fry or ravioli
                          A 1 Reply Last reply 26 Dec 2021, 03:10
                          • L LuFins Dad
                            24 Dec 2021, 21:04

                            Christmas Eve is normally on the fly for us. M&M’s has a full load of animal visits, so I am tossing in a prepped salmon that we bought from Costco along with a tossed salad and Asparagus. I will also likely prep the mushroom duxelles and put the first wrap on the Wellington.

                            Tomorrow? Big old breakfast (bacon, eggs, pancakes) and I’ll make the Beef Wellington when we put Finley down for his 1:00 nap and we will eat at 3. For sides we’re having Crispy Brussels, scalloped potatoes, and another tossed salad.

                            A Offline
                            A Offline
                            Aqua Letifer
                            wrote on 25 Dec 2021, 01:26 last edited by
                            #14

                            @lufins-dad said in So what're you making?:

                            put the first wrap on the Wellington.

                            Let me know how that goes. Been wanting to give that a go again myself.

                            Please love yourself.

                            1 Reply Last reply
                            • H Offline
                              H Offline
                              Horace
                              wrote on 25 Dec 2021, 01:28 last edited by
                              #15

                              Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.

                              Education is extremely important.

                              G 1 Reply Last reply 25 Dec 2021, 01:33
                              • H Horace
                                25 Dec 2021, 01:28

                                Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.

                                G Offline
                                G Offline
                                George K
                                wrote on 25 Dec 2021, 01:33 last edited by
                                #16

                                @horace said in So what're you making?:

                                Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.

                                Learning that was the best Christmas gift I could have possibly asked for!

                                "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                                The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                                A 1 Reply Last reply 25 Dec 2021, 01:38
                                • G George K
                                  25 Dec 2021, 01:33

                                  @horace said in So what're you making?:

                                  Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.

                                  Learning that was the best Christmas gift I could have possibly asked for!

                                  A Offline
                                  A Offline
                                  Aqua Letifer
                                  wrote on 25 Dec 2021, 01:38 last edited by
                                  #17

                                  @george-k said in So what're you making?:

                                  @horace said in So what're you making?:

                                  Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.

                                  Learning that was the best Christmas gift I could have possibly asked for!

                                  Don't listen to that, it's an internet myth. It was actually named after Jameson Farnsworth Beef, the inventor of the dish.

                                  Please love yourself.

                                  G 1 Reply Last reply 25 Dec 2021, 01:46
                                  • A Aqua Letifer
                                    25 Dec 2021, 01:38

                                    @george-k said in So what're you making?:

                                    @horace said in So what're you making?:

                                    Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.

                                    Learning that was the best Christmas gift I could have possibly asked for!

                                    Don't listen to that, it's an internet myth. It was actually named after Jameson Farnsworth Beef, the inventor of the dish.

                                    G Offline
                                    G Offline
                                    George K
                                    wrote on 25 Dec 2021, 01:46 last edited by
                                    #18

                                    @aqua-letifer said in So what're you making?:

                                    @george-k said in So what're you making?:

                                    @horace said in So what're you making?:

                                    Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.

                                    Learning that was the best Christmas gift I could have possibly asked for!

                                    Don't listen to that, it's an internet myth. It was actually named after Jameson Farnsworth Beef, the inventor of the dish.

                                    Bullshit (LOL):

                                    While historians generally believe that the dish is named after Arthur Wellesley, 1st Duke of Wellington, the precise origin of the name is unclear and no definite connection between the dish and the duke has been found.[1]

                                    Leah Hyslop, writing in The Daily Telegraph, observed that by the time Wellington became famous, meat baked in pastry was a well-established part of English cuisine, and that the dish's similarity to the French filet de bœuf en croûte (fillet of beef in pastry) might imply that "Beef Wellington" was a "timely patriotic rebranding of a trendy continental dish".[2] However, she cautioned, there are no 19th-century recipes for the dish. There is a mention of "fillet of beef, a la Wellington" in the Los Angeles Times of 1903, and an 1899 reference in a menu from the Hamburg-America line.[3] It may be related to 'steig' or steak Wellington, an Irish dish (the Duke was from an Anglo-Irish family), but the dates for this are unclear.[citation needed]

                                    In the Polish classic cookbook, finished in 1909 and published for the first time in 1910, by Maria Ochorowicz-Monatowa (1866-1925), Uniwersalna książka kucharska ("The Universal Cooking Book"), there is a recipe for "Polędwica wołowa à la Wellington" (beef fillet à la Wellington). The recipe does not differ from the dish later known under this name. It is a beef filet enveloped together with duxelles in puff pastry, baked, and served with a truffle or Madeira sauce. The author, who mastered her cooking skills both in Paris and Vienna at the end of the 19th century, claimed that she had received this recipe from the cook of the imperial court in Vienna. She also included "filet à la Wellington" in the menus proposed for the "exquisite dinners".[4][5]

                                    In Le Répertoire de la Cuisine a professional reference cookbook published by Théodore Gringoire and Louis Saulnier in 1914, there is mentioned a garnish "Wellington" to beef, described as: "Fillet browned in butter and in the oven, coated in poultry stuffing with dry duxelles added, placed in rolled-out puff pastry. Cooked in the oven. Garnished with peeled tomatoes,lettuce, Pommes château".

                                    An installment of a serialized story entitled "Custom Built" by Sidney Herschel Small in 1930 had two of its characters in a restaurant in Los Angeles that had "beef Wellington" on its menu.[6] The first occurrence of the dish recorded in the Oxford English Dictionary is a quotation from a 1939 New York food guide with "Tenderloin of Beef Wellington" which is cooked, left to cool, and rolled in a pie crust.[2]

                                    Oh, and Merry Christmas to you and your family.

                                    "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                                    The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                                    A 1 Reply Last reply 25 Dec 2021, 01:47
                                    • G George K
                                      25 Dec 2021, 01:46

                                      @aqua-letifer said in So what're you making?:

                                      @george-k said in So what're you making?:

                                      @horace said in So what're you making?:

                                      Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.

                                      Learning that was the best Christmas gift I could have possibly asked for!

                                      Don't listen to that, it's an internet myth. It was actually named after Jameson Farnsworth Beef, the inventor of the dish.

                                      Bullshit (LOL):

                                      While historians generally believe that the dish is named after Arthur Wellesley, 1st Duke of Wellington, the precise origin of the name is unclear and no definite connection between the dish and the duke has been found.[1]

                                      Leah Hyslop, writing in The Daily Telegraph, observed that by the time Wellington became famous, meat baked in pastry was a well-established part of English cuisine, and that the dish's similarity to the French filet de bœuf en croûte (fillet of beef in pastry) might imply that "Beef Wellington" was a "timely patriotic rebranding of a trendy continental dish".[2] However, she cautioned, there are no 19th-century recipes for the dish. There is a mention of "fillet of beef, a la Wellington" in the Los Angeles Times of 1903, and an 1899 reference in a menu from the Hamburg-America line.[3] It may be related to 'steig' or steak Wellington, an Irish dish (the Duke was from an Anglo-Irish family), but the dates for this are unclear.[citation needed]

                                      In the Polish classic cookbook, finished in 1909 and published for the first time in 1910, by Maria Ochorowicz-Monatowa (1866-1925), Uniwersalna książka kucharska ("The Universal Cooking Book"), there is a recipe for "Polędwica wołowa à la Wellington" (beef fillet à la Wellington). The recipe does not differ from the dish later known under this name. It is a beef filet enveloped together with duxelles in puff pastry, baked, and served with a truffle or Madeira sauce. The author, who mastered her cooking skills both in Paris and Vienna at the end of the 19th century, claimed that she had received this recipe from the cook of the imperial court in Vienna. She also included "filet à la Wellington" in the menus proposed for the "exquisite dinners".[4][5]

                                      In Le Répertoire de la Cuisine a professional reference cookbook published by Théodore Gringoire and Louis Saulnier in 1914, there is mentioned a garnish "Wellington" to beef, described as: "Fillet browned in butter and in the oven, coated in poultry stuffing with dry duxelles added, placed in rolled-out puff pastry. Cooked in the oven. Garnished with peeled tomatoes,lettuce, Pommes château".

                                      An installment of a serialized story entitled "Custom Built" by Sidney Herschel Small in 1930 had two of its characters in a restaurant in Los Angeles that had "beef Wellington" on its menu.[6] The first occurrence of the dish recorded in the Oxford English Dictionary is a quotation from a 1939 New York food guide with "Tenderloin of Beef Wellington" which is cooked, left to cool, and rolled in a pie crust.[2]

                                      Oh, and Merry Christmas to you and your family.

                                      A Offline
                                      A Offline
                                      Aqua Letifer
                                      wrote on 25 Dec 2021, 01:47 last edited by
                                      #19

                                      @george-k said in So what're you making?:

                                      @aqua-letifer said in So what're you making?:

                                      @george-k said in So what're you making?:

                                      @horace said in So what're you making?:

                                      Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.

                                      Learning that was the best Christmas gift I could have possibly asked for!

                                      Don't listen to that, it's an internet myth. It was actually named after Jameson Farnsworth Beef, the inventor of the dish.

                                      Bullshit (LOL):

                                      While historians generally believe that the dish is named after Arthur Wellesley, 1st Duke of Wellington, the precise origin of the name is unclear and no definite connection between the dish and the duke has been found.[1]

                                      Leah Hyslop, writing in The Daily Telegraph, observed that by the time Wellington became famous, meat baked in pastry was a well-established part of English cuisine, and that the dish's similarity to the French filet de bœuf en croûte (fillet of beef in pastry) might imply that "Beef Wellington" was a "timely patriotic rebranding of a trendy continental dish".[2] However, she cautioned, there are no 19th-century recipes for the dish. There is a mention of "fillet of beef, a la Wellington" in the Los Angeles Times of 1903, and an 1899 reference in a menu from the Hamburg-America line.[3] It may be related to 'steig' or steak Wellington, an Irish dish (the Duke was from an Anglo-Irish family), but the dates for this are unclear.[citation needed]

                                      In the Polish classic cookbook, finished in 1909 and published for the first time in 1910, by Maria Ochorowicz-Monatowa (1866-1925), Uniwersalna książka kucharska ("The Universal Cooking Book"), there is a recipe for "Polędwica wołowa à la Wellington" (beef fillet à la Wellington). The recipe does not differ from the dish later known under this name. It is a beef filet enveloped together with duxelles in puff pastry, baked, and served with a truffle or Madeira sauce. The author, who mastered her cooking skills both in Paris and Vienna at the end of the 19th century, claimed that she had received this recipe from the cook of the imperial court in Vienna. She also included "filet à la Wellington" in the menus proposed for the "exquisite dinners".[4][5]

                                      In Le Répertoire de la Cuisine a professional reference cookbook published by Théodore Gringoire and Louis Saulnier in 1914, there is mentioned a garnish "Wellington" to beef, described as: "Fillet browned in butter and in the oven, coated in poultry stuffing with dry duxelles added, placed in rolled-out puff pastry. Cooked in the oven. Garnished with peeled tomatoes,lettuce, Pommes château".

                                      An installment of a serialized story entitled "Custom Built" by Sidney Herschel Small in 1930 had two of its characters in a restaurant in Los Angeles that had "beef Wellington" on its menu.[6] The first occurrence of the dish recorded in the Oxford English Dictionary is a quotation from a 1939 New York food guide with "Tenderloin of Beef Wellington" which is cooked, left to cool, and rolled in a pie crust.[2]

                                      Oh, and Merry Christmas to you and your family.

                                      Party pooper. 😄

                                      And yes, Merry Christmahanakwanzaka to you and yours.

                                      Please love yourself.

                                      G 1 Reply Last reply 25 Dec 2021, 01:58
                                      • A Aqua Letifer
                                        25 Dec 2021, 01:47

                                        @george-k said in So what're you making?:

                                        @aqua-letifer said in So what're you making?:

                                        @george-k said in So what're you making?:

                                        @horace said in So what're you making?:

                                        Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.

                                        Learning that was the best Christmas gift I could have possibly asked for!

                                        Don't listen to that, it's an internet myth. It was actually named after Jameson Farnsworth Beef, the inventor of the dish.

                                        Bullshit (LOL):

                                        While historians generally believe that the dish is named after Arthur Wellesley, 1st Duke of Wellington, the precise origin of the name is unclear and no definite connection between the dish and the duke has been found.[1]

                                        Leah Hyslop, writing in The Daily Telegraph, observed that by the time Wellington became famous, meat baked in pastry was a well-established part of English cuisine, and that the dish's similarity to the French filet de bœuf en croûte (fillet of beef in pastry) might imply that "Beef Wellington" was a "timely patriotic rebranding of a trendy continental dish".[2] However, she cautioned, there are no 19th-century recipes for the dish. There is a mention of "fillet of beef, a la Wellington" in the Los Angeles Times of 1903, and an 1899 reference in a menu from the Hamburg-America line.[3] It may be related to 'steig' or steak Wellington, an Irish dish (the Duke was from an Anglo-Irish family), but the dates for this are unclear.[citation needed]

                                        In the Polish classic cookbook, finished in 1909 and published for the first time in 1910, by Maria Ochorowicz-Monatowa (1866-1925), Uniwersalna książka kucharska ("The Universal Cooking Book"), there is a recipe for "Polędwica wołowa à la Wellington" (beef fillet à la Wellington). The recipe does not differ from the dish later known under this name. It is a beef filet enveloped together with duxelles in puff pastry, baked, and served with a truffle or Madeira sauce. The author, who mastered her cooking skills both in Paris and Vienna at the end of the 19th century, claimed that she had received this recipe from the cook of the imperial court in Vienna. She also included "filet à la Wellington" in the menus proposed for the "exquisite dinners".[4][5]

                                        In Le Répertoire de la Cuisine a professional reference cookbook published by Théodore Gringoire and Louis Saulnier in 1914, there is mentioned a garnish "Wellington" to beef, described as: "Fillet browned in butter and in the oven, coated in poultry stuffing with dry duxelles added, placed in rolled-out puff pastry. Cooked in the oven. Garnished with peeled tomatoes,lettuce, Pommes château".

                                        An installment of a serialized story entitled "Custom Built" by Sidney Herschel Small in 1930 had two of its characters in a restaurant in Los Angeles that had "beef Wellington" on its menu.[6] The first occurrence of the dish recorded in the Oxford English Dictionary is a quotation from a 1939 New York food guide with "Tenderloin of Beef Wellington" which is cooked, left to cool, and rolled in a pie crust.[2]

                                        Oh, and Merry Christmas to you and your family.

                                        Party pooper. 😄

                                        And yes, Merry Christmahanakwanzaka to you and yours.

                                        G Offline
                                        G Offline
                                        George K
                                        wrote on 25 Dec 2021, 01:58 last edited by
                                        #20

                                        @aqua-letifer said in So what're you making?:

                                        And yes, Merry Christmahanakwanzaka to you and yours.

                                        You forgot...

                                        Link to video

                                        "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                                        The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                                        1 Reply Last reply
                                        • M Offline
                                          M Offline
                                          Mik
                                          wrote on 25 Dec 2021, 15:38 last edited by
                                          #21

                                          That looks great.

                                          “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

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