What's on the menu this evening?

[Dave Visbeck]

Stuffed green bell peppers that are cooked in the pressure cooker. Once pressure is up, and there is a good jiggle going on, cooking time is just 15 minutes more. Cooker off heat for 5 more minutes ... then the pressure cooker is cooled down under running water. Tastes nice with garlic mashed potatoes.

[jlw1980]

Chicken, red potatoes, and corn

[4bronxbombers]

Sauteed spinach and cheetos. And red wine.

[Jersey Yankee]

Some salad with the last of my green leaf and romaine, some broccoli, orange pepper. I picked up some baby spinach, mueslin (or whatever that purplish leaf thingy is), corn, and cold chicken bites (looks like some cubed version of Purdue chicken cuts that people add to salads).

A sandwich with some reheated corned beef on a triple decker.

I'll have to eat both, since the trail mix thingy is way huge. I'd never finish all of those tonight.

[CallOfTheCrow]

Had spaghetti.

[Jersey Yankee]

Had spaghetti.

With what? Meatballs? Olive oil? Some kind of sauce? Or do you just eat spaghetti alone?

[Jersey Yankee]

I'm breaking out the stove top smoker - salmon smoked with alder chips.

How long does it take to smoke them? What kind of machine did you buy?

[LDG]

Salmon and wild rice.

[RYMASTER or Ryan_Yankees]

Turkey sandwich - with spinach, peppers, and mayo on ciabbata bread.

[jlw1980]

Turkey sandwich - with spinach, peppers, and mayo on ciabbata bread.

Sounds good...except for the peppers and mayo.

[fredgmuggs]

How long does it take to smoke them? What kind of machine did you buy?

We have this one.... http://www.amazon.com/Cameron-Cookwa...ef=pd_sim_hg_2.

It seems to work adequately but it's not the same as smoking something outdoors for hours. It will give a good flavor, though.

And the answer to how long it takes to smoke something is it depends on what you're making. The salmon takes about 25 minutes on medium heat on a stovetop burner. We have gas, so I can't say how well or poorly it will work on another type of heat source.

With either heat source, you'll need a good venting system. It doesn't smoke up the house like something is on fire, but it definitely leaves a strong smoking odor. I would also recommend a fire extinguisher nearby and not to leave the kitchen while it's being used. That's probably being overcautious but it never hurts too be careful.

The salmon was delicious, so it's worth the extra precautions in the end.

[Jersey Yankee]

Po'k chops ... and applesauce. With a side order of boiled meat. Ryan and Vicki are invited over.

[montrealer]

Chicken souvlaki with feta and tzatziki

[Jersey Yankee]

We have this one.... http://www.amazon.com/Cameron-Cookwa...ef=pd_sim_hg_2.

It seems to work adequately but it's not the same as smoking something outdoors for hours. It will give a good flavor, though.

And the answer to how long it takes to smoke something is it depends on what you're making. The salmon takes about 25 minutes on medium heat on a stovetop burner. We have gas, so I can't say how well or poorly it will work on another type of heat source.

With either heat source, you'll need a good venting system. It doesn't smoke up the house like something is on fire, but it definitely leaves a strong smoking odor. I would also recommend a fire extinguisher nearby and not to leave the kitchen while it's being used. That's probably being overcautious but it never hurts too be careful.

The salmon was delicious, so it's worth the extra precautions in the end.

I never got that range hood I was thinking of getting. If the Sears ones had a regular 120V plug, I would've gotten that. Lacking that, I don't do anything smoky. In fact, when I do bacon in the toaster oven, the drippings need to be cleaned or they'll smoke.

I once had a loony neighbor call the Fire Dept on my 'cause I was cooking bacon. Boy, did I yell at 'em. I told them I would next make fried chicken, which I did (that and the bacon are Trish's fave).

I'd like prefer a smoker which went into the oven. The likelihood that I'd start a fire seems to kill my appetite.

[xenadanielle]

I think we are having burgers tonight.

Last night I made "tangy pan fried tilapia," roasted brussel sprouts, and rice. The bf really liked the sprouts!

Tomorrow I am attempting another pot roast in the crock. This time I'm doing it "Yankee Pot Roast" style with lots of veggies. I'm a little concerned b/c Stop-n-Shop did not have any "chuck roast" so I bought an eye round roast or something.

[Trish]

I never got that range hood I was thinking of getting. If the Sears ones had a regular 120V plug, I would've gotten that. Lacking that, I don't do anything smoky. In fact, when I do bacon in the toaster oven, the drippings need to be cleaned or they'll smoke.

I once had a loony neighbor call the Fire Dept on my 'cause I was cooking bacon. Boy, did I yell at 'em. I told them I would next make fried chicken, which I did (that and the bacon are Trish's fave).

I'd like prefer a smoker which went into the oven. The likelihood that I'd start a fire seems to kill my appetite.

What?

[jlw1980]

What?

[xenadanielle]

What?

I am always really amazed that Brad does so much cooking in the toaster oven.

[Jersey Yankee]

What?

Here we go again (like Reagan used to say). Which part of what I wrote didn't you understand?

[Trish]

Here we go again (like Reagan used to say). Which part of what I wrote didn't you understand?

Everything in the past 8 or so years.

[4bronxbombers]

What?

I didn't even read it.

Brad, you have got to shorten things honey.

[Jersey Yankee]

I am always really amazed that Brad does so much cooking in the toaster oven.

That's merely the one I mention the most. I have and use a full assortment of pots and pans.

The boiled meat was done in a 7-qt dutch oven, and the lamb I'd picked up from a Pakistani place by Penn Station (Salt & Pepper on 33rd St), I reheated slowly in a double boiler.

I use my pans a lot more than the toaster oven. I do more thawing and toasting than cooking in it.

Besides, I make my salad and Supa Dupa sammich all week. Who needs a toaster oven fer that?

[marcus51]

Subgum chicken chow mein.

[Jersey Yankee]

Everything in the past 8 or so years.

Ahhhhhh, true love. C'mon over. What would you like me to make you?

[Jersey Yankee]

I didn't even read it.

Brad, you have got to shorten things honey.

Ahhhhhhhhh, so she follows Trish's lead, I see. She truly is the Evil Miss Vicki Woman.

Must be short attention span theatre playing near Stamford these dayz.

[Jenn6812]

That's merely the one I mention the most. I have and use a full assortment of pots and pans.

The boiled meat was done in a 7-qt dutch oven, and the lamb I'd picked up from a Pakistani place by Penn Station (Salt & Pepper on 33rd St), I reheated slowly in a double boiler.

I use my pans a lot more than the toaster oven. I do more thawing and toasting than cooking in it.

Besides, I make my salad and Supa Dupa sammich all week. Who needs a toaster oven fer that?

Do you have a wok? They're great for so many things. I used one of ours tonight.

[krystl]

Do you have a wok? They're great for so many things. I used one of ours tonight.

I love my wok. I don't use it nearly enough. And thanks to you and Dave, I love my pressure cooker too.

[krystl]

Tonight, we're grilling chicken breasts and I bought some string beans with gorgonzola, already prepared, at a gourmet market. I'm making artichokes for the kids because I know they won't eat the green beans.

[fredgmuggs]

What?

I think I understood every word. yikes.

[Trish]

I think I understood every word. yikes.

Well, sometimes I wonder about you, too.

[RYMASTER or Ryan_Yankees]

Boiled meat?

[4bronxbombers]

Boiled meat?

[fredgmuggs]

Boiled meat?

Millions of Americans made boiled meat just last week for St. Patrick's Day. Corned Beef.

[RYMASTER or Ryan_Yankees]

Millions of Americans made boiled meat just last week for St. Patrick's Day. Corned Beef.

I hate corned beef.

[fredgmuggs]

I hate corned beef.

You too? Man, I was beginning to think I was the only one around here.

[4bronxbombers]

You too? Man, I was beginning to think I was the only one around here.

I had a few pieces. We went to my BIL and SILs house for dinner. But I really don't like it. And I took some home for left overs but tossed it the next day. Nothing worse than left over corned beef. ick.

[LDG]

I had a few pieces. We went to my BIL and SILs house for dinner. But I really don't like it. And I took some home for left overs but tossed it the next day. Nothing worse than left over corned beef. ick.

Au contraire! The leftover corned beef has to be diced along with the leftover cabbage, taters and carrots and placed in small clumps in the middle of an egg roll wrapper. After you bake or fry them til the wrapper is a crispy, golden brown, you dip them in your favorite mustard or horseradish sauce.

Irish Egg Rolls!

[4bronxbombers]

Au contraire! The leftover corned beef has to be diced along with the leftover cabbage, taters and carrots and placed in small clumps in the middle of an egg roll wrapper. After you bake or fry them til the wrapper is a crispy, golden brown, you dip them in your favorite mustard or horseradish sauce.

Irish Egg Rolls!

oy vey....that is not for me. Especially with the potatoes.

[fredgmuggs]

Au contraire! The leftover corned beef has to be diced along with the leftover cabbage, taters and carrots and placed in small clumps in the middle of an egg roll wrapper. After you bake or fry them til the wrapper is a crispy, golden brown, you dip them in your favorite mustard or horseradish sauce.

Irish Egg Rolls!

That sounds interesting. I'm not a fan of the traditional boiled corn beef meal but the next day's corned beef hash makes it worth while. (hold the cabbage and the carrots, add diced peppers and onions. And throw in some beets. fredgmuggs likes his beets)

[krystl]

I ate the leftover corned beef cold the next day.

[krystl]

The kids have 6 pm dentist appointments tonight, so dinner will probably be Wendy's on the way home.

[Trish]

I ate the leftover corned beef cold the next day.

Me too...standing in the kitchen, right out of the foil I stored it in

With Max and the cats at my feet for any droppings

[yankeebot]

Au contraire! The leftover corned beef has to be diced along with the leftover cabbage, taters and carrots and placed in small clumps in the middle of an egg roll wrapper. After you bake or fry them til the wrapper is a crispy, golden brown, you dip them in your favorite mustard or horseradish sauce.

Irish Egg Rolls!

I took my leftover corned beef and used it to make a version of your Antipasto Squares. Instead of the italian meats and cheeses, I made Reuban squares by putting chopped corned beef, sauerkraut, swiss cheese and thousand island dressing between the crescent roll layers. It was fantastic.

[LDG]

oy vey....that is not for me. Especially with the potatoes.

Oh yeah, I forgot potatoes are the devil!

[LDG]

That sounds interesting. I'm not a fan of the traditional boiled corn beef meal but the next day's corned beef hash makes it worth while. (hold the cabbage and the carrots, add diced peppers and onions. And throw in some beets. fredgmuggs likes his beets)

[LDG]

I took my leftover corned beef and used it to make a version of your Antipasto Squares. Instead of the italian meats and cheeses, I made Reuban squares by putting chopped corned beef, sauerkraut, swiss cheese and thousand island dressing between the crescent roll layers. It was fantastic.

Linda that's BRILLIANT!!!

[Jersey Yankee]

Do you have a wok? They're great for so many things. I used one of ours tonight.

Why yes I do. I haven't made stir fry in awhile, but I'll usually use it for fried foods, such as Freedom Fries, plantains and Brad's own Joisey-boy Fried Chicken.

[Jersey Yankee]

Boiled meat?

Ryan, stop fibbing. I know for a fact how much you and Vicki just luuuuuuuuuuuvs them thar boiled meat concoctions of mine. The meat is even falling off the bone.

Oh, and don't fergit to eat yer veggies, dammit!!!

[Jersey Yankee]

I think I understood every word. yikes.

*Prepares Tom to be confirmed to the loonie bin ... across the street from the hot dob stand*

[allybear]

We're having chicken with bbq sauce tonight and tomorrow I'm trying Danielle's crockpot veggie casserole - I was going to make it yesterday but I woke up late.

Oh, and corned beef hash is the best, but we usually end up eating the leftover corned beef before it makes it to hash.