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#1 suzilightning

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Posted 24 August 2008 - 02:53 PM

ok... let's be honest. Yes, we do like to go out to eat but how many of us end up planning and cooking our birthday dinner because:

1) we know what we want to eat

2) we can probably do a better job than the restaurant will do.

Do you plot and plan or have spouse/family take you out?
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#2 Marlene

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Posted 24 August 2008 - 06:50 PM

Generally, I plot and plan. :D I'd much rather make my own dinner with close friends that I care about. The exception is for big birthdays such as my 50th which will come in a year and a half and that one Don will plan on his own with no help from me.
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#3 Corgi Man

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Posted 25 August 2008 - 09:03 AM

I choose to make my own birthday dinner. I want dishes that I really like and I like to bring out one or more of my cellared prizes to accompany them and share with my close friends. (I couldn't afford those same wines in a restaurant.) Now that's my birthday dinner. During my birthday-week I will accept any and all invitations to dine out! :D
Food, glorious food! / Hot sausage and mustard!
While we're in the mood -- / Cold jelly and custard!
Pease pudding and saveloy! / What next is the question?
Rich gentlemen have it, boys -- / In-di-gestion!


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#4 Guest_Gordon_*

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Posted 25 August 2008 - 10:42 AM

I'd rather go out. I cook what I want for myself most of the time. Better to drink for free on my birthday than cleaning up after a big meal.

#5 Madge

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Posted 25 August 2008 - 12:18 PM

I would rather go out as I too cook (plan, buy, clean up) what I want most days.

#6 Marlene

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Posted 29 August 2008 - 04:50 PM

So this reminds me. CK is going to be 2 on Sept 3rd. We haven't done a group cook in a while. But I'm thinking a virtual dinner rather than we all make the same thing. Let's put a birthday party dinner together and each of us could make a component of the meal. What do you think? Oh, and I vote for Kim to make our birthday cake! :D
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#7 suzilightning

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Posted 29 August 2008 - 08:16 PM

So this reminds me. CK is going to be 2 on Sept 3rd. We haven't done a group cook in a while. But I'm thinking a virtual dinner rather than we all make the same thing. Let's put a birthday party dinner together and each of us could make a component of the meal. What do you think? Oh, and I vote for Kim to make our birthday cake! :D



i want that cake she made for mr. kim. actually for my bday at work my boss made her famous chocolate cake with the mocha frosting. freakin' forget the cake - give me a bowl of the frosting and a spoon.

it is supposed to be rainy tomorrow(not like that is anything new for y'all north of the 38th) so the dinner i was planning will be pushed off to sunday- after the farmer's market. maybe i can get john to take me out after work for a drink.

will post pics as soon as i can - i have kurobato pork loins, making a plum sauce, some rice and sauteed squash.

anything i can contribute? i'm going to the farmers market sunday - a jersey tomato salad? some local cheese? or a tuxedo cupcake from maria's shop?
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#8 Marlene

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Posted 29 August 2008 - 09:44 PM

Suzi, pick what you want to contribute for the dinner and go for it! I'm thinking Skip should make bread though! lol
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Practice. Do it over. Get it right.
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#9 Corgi Man

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Posted 30 August 2008 - 08:04 AM

Suzi, pick what you want to contribute for the dinner and go for it! I'm thinking Skip should make bread though! lol


And what kind of bread would that be, Your Highness? (I thought you were going to get back into bread making this week?!)

Edited by Corgi Man, 30 August 2008 - 08:04 AM.

Food, glorious food! / Hot sausage and mustard!
While we're in the mood -- / Cold jelly and custard!
Pease pudding and saveloy! / What next is the question?
Rich gentlemen have it, boys -- / In-di-gestion!


Lionel Bart - OLIVER!

#10 Marlene

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Posted 30 August 2008 - 08:07 AM

I don't know, whatever you feel like making! I'm going to be spending one more week at the cottage so no real bread making for me just yet!

Who wants to make the main? I can do appetizers!
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Practice. Do it over. Get it right.
Mostly, I want people to be as happy eating my food as I am cooking it.

#11 Corgi Man

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Posted 30 August 2008 - 09:01 AM

My starter will be a full week old on Wednesday, maybe I'll make a sourdough.
Food, glorious food! / Hot sausage and mustard!
While we're in the mood -- / Cold jelly and custard!
Pease pudding and saveloy! / What next is the question?
Rich gentlemen have it, boys -- / In-di-gestion!


Lionel Bart - OLIVER!

#12 James

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Posted 30 August 2008 - 11:03 AM

Mine will be a bean app/side, or seafood entree if there is anything good available.
"A stew boiled is a stew spoiled!"
-Mrs. Bridges, in Upstairs Downstairs

#13 Corgi Man

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Posted 02 September 2008 - 09:32 AM

My starter has been added to flour and yeast to make a sponge that will ferment till tomorrow for a sourdough for the birthday party. I'm using the recipe from the class at ICE Bread 1 and 2. It's one that we didn't have enough time to do. I'm looking forward to seeing how it comes out.
Food, glorious food! / Hot sausage and mustard!
While we're in the mood -- / Cold jelly and custard!
Pease pudding and saveloy! / What next is the question?
Rich gentlemen have it, boys -- / In-di-gestion!


Lionel Bart - OLIVER!

#14 Marlene

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Posted 02 September 2008 - 11:07 AM

Tomorrow is CK's birthday. I really hope people will participate in our birthday party! I'm planning on making gruyere chive mini popovers for us to nibble on.
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Practice. Do it over. Get it right.
Mostly, I want people to be as happy eating my food as I am cooking it.

#15 Marlene

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Posted 03 September 2008 - 09:04 AM

Well, Happy Birthday, CK! I'll get us started with some mini popovers to start. They didn't actually work out very well, (they're sort of stuck, even though I oiled the pans), but I don't have any more eggs until I get into town to do some shopping. They do taste good though!

Posted Image
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Practice. Do it over. Get it right.
Mostly, I want people to be as happy eating my food as I am cooking it.

#16 Corgi Man

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Posted 03 September 2008 - 11:29 AM

My contribution to the CK birthday party is sour dough baguettes. Here's the sour dough sponge that's been doing its thing since yesterday afternoon. The sour dough starter has been going since last week. The smell is sweet and sour.

Posted Image


Here are the two loaves just out of the oven. They smell great.

Posted Image


Maybe some crumb later with some accompaniments.

Edited by Corgi Man, 03 September 2008 - 11:30 AM.

Food, glorious food! / Hot sausage and mustard!
While we're in the mood -- / Cold jelly and custard!
Pease pudding and saveloy! / What next is the question?
Rich gentlemen have it, boys -- / In-di-gestion!


Lionel Bart - OLIVER!

#17 Madge

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Posted 03 September 2008 - 11:45 AM

Happy birthday CK!!! It really has been a good 2 years, I think. I will be making tomatoes stuffed with bread crumbs, garlic and lots of fresh basil and parsley. Topped with parm and oven baked.

#18 Corgi Man

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Posted 03 September 2008 - 12:16 PM

Slices of sourdough baguette with Muenster, basil infused olive oil and Genoa salami. Yum on all counts! Especially the delightfully sour baguette.

Posted Image


Happy Birthday, Cooks Korner!!! I thank you for the inspiration, the learning, the experimentation, the challenges and the company!!! :D

Edited by Corgi Man, 03 September 2008 - 12:17 PM.

Food, glorious food! / Hot sausage and mustard!
While we're in the mood -- / Cold jelly and custard!
Pease pudding and saveloy! / What next is the question?
Rich gentlemen have it, boys -- / In-di-gestion!


Lionel Bart - OLIVER!

#19 Marlene

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Posted 03 September 2008 - 03:46 PM

Nice bread, Skip! Madge, those tomatoes sound wonderful! I will make ribs the CK way for dinner, since my appetizer was a bit of a dud. :D
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Practice. Do it over. Get it right.
Mostly, I want people to be as happy eating my food as I am cooking it.

#20 suzilightning

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Posted 03 September 2008 - 03:56 PM

just got home from 7 hours on the hawkwatch. checking on johnnybird's progress north so i can gage dinner. time to hop into a cool shower, wash my hair, throw on a sun dress and pour something cold - though unfortunately- nonalcoholic to drink.

how does rigatoni with gravy and meatballs sound? could use some of your bread, skip and , unfortunately, john is on a NO VEGETABLES kick right now. does basil in the gravy count?

pics tomorrow when i can get to work.

happy birthday, CK!! and thank you marlene for creating such a welcoming community.
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