whats for dinner tonight

Tasso and grits? Are you willing to share the recipe? Sounds yummmmmmmmy

Have you ever done shrimp and grits? It has tasso in it too...and I have found a way to make a casserole using the ingredients...more like a souffle'

Would grape tomatoes work? Or chunks of plum tomatoes? (No fruit for me either on a pizza.)

This recipe sounds heavenly. I've always made deepdish pizza and it takes a good part of the day. I've never had a stone or a peel thing so maybe I will convert.

Plus Mermaid mentioned her convection oven which I have and have never used yet, so I suppose the possibilities are endless.

The recipe needs sweet in it...that is why I think carmalized onions tossed in madeira would do the trick. Grape tomatoes would change the "flavor" of the recipe...but I am sure it would be quite tasty!
Convection ovens are great..I have one at work. The stone is still a wonderful thing to use for this pizza!!! Gives it a very authentic flair!

Love the pizza recipe and thanks for the tip on heating the stone.

I made a really good Shrimp, tomato,and orzo pasta for a dinner on Thursday....went over very well. Last night I had some yummy tasso and grits thanks to a very kind SoWaller.

Hey...whats this?? A secret

Tonight is Filet Mignon( only kind T bone will eat) covered in a portobelo/wine/cream sauce. With some Green Snap Beans) and some blue cheese mashers. How's that?

Tonight is Filet Mignon( only kind T bone will eat) covered in a portobelo/wine/cream sauce. With some Green Snap Beans) and some blue cheese mashers. How's that?

OMG... salivationgalore... please forward all recipe details NOW>>>:shock:

fresh flounder from the beach today (caught by kirky-baby himself), along with alaskan king crab (spidey's new favorite food ever) with baked taters and steamed broccoli. simple but yummy...

fresh flounder from the beach today (caught by kirky-baby himself), along with alaskan king crab (spidey's new favorite food ever) with baked taters and steamed broccoli. simple but yummy...

I'll be over at 7.

On my oven it's nothing more complicated that pressing the convection button. All you need to look up is temperature reduction (ie, baked goods usually are set at 325 degrees as opposed to the usual 350) and time reduction (I've found what takes 30 minutes in a regular oven usually only takes 18-22 minutes on average). Your manual will give you more specific guidelines, but really, it's not rocket science. If you know how to operate a computer--even badly--you know how to use the convection oven.

Plus, it turns out a damn fine pizza.

Thanks for the info on convection ovens. The oven at our beach house has a convection option, but I have been afraid to try it. Guess I thought it'd be a hassle doing time and temperature conversions for my recipes. I'd better get out the instruction manual.

What recipe do you use for pizza dough? I have tried countless recipes, and they're all a flop. The thicker crusts aren't yeasty-tasting enough and don't rise properly, and the thin crusts aren't crisp enough. I'm considered a great cook, but maybe I"m just not a baker?

What recipe do you use for pizza dough? I have tried countless recipes, and they're all a flop. The thicker crusts aren't yeasty-tasting enough and don't rise properly, and the thin crusts aren't crisp enough. I'm considered a great cook, but maybe I"m just not a baker?

I'm sure you'll get some great pizza dough recipes but I cheat. Trader Joe's has wonderful dough and it costs less than 99 cents. I think you'll be getting a TJs in Atlanta some time soon, won't you? Give it a go whenever you're in there.

I'm a great cook and a lousy baker, too. I think it's a rare bird who's good in both departments. When you think of it, though, it makes sense that it's hard to be both. Baking requires precision--you must accurately measure and weigh and follow directions to a T. Cooking? Well, in my kitchen the recipe is the starting point. I almost always improvise from the recipe, adjusting this, subtracting that, etc. That's the kiss of death for baking!! I've long since given up on trying to be a good baker though I think my husband the engineer would make a fine one. More his line than mine.

I'm sure you'll get some great pizza dough recipes but I cheat. Trader Joe's has wonderful dough and it costs less than 99 cents. I think you'll be getting a TJs in Atlanta some time soon, won't you? Give it a go whenever you're in there.

Mer, is it frozen or refrigerated? Have to look for this next trip!

I'm sure you'll get some great pizza dough recipes but I cheat. Trader Joe's has wonderful dough and it costs less than 99 cents. I think you'll be getting a TJs in Atlanta some time soon, won't you? Give it a go whenever you're in there.

I'm a great cook and a lousy baker, too. I think it's a rare bird who's good in both departments. When you think of it, though, it makes sense that it's hard to be both. Baking requires precision--you must accurately measure and weigh and follow directions to a T. Cooking? Well, in my kitchen the recipe is the starting point. I almost always improvise from the recipe, adjusting this, subtracting that, etc. That's the kiss of death for baking!! I've long since given up on trying to be a good baker though I think my husband the engineer would make a fine one. More his line than mine.

Oh, even with my husband the engineer helping me, the pizzas we make are not worth the effort.

BTW, back on thread, what's for dinner tonight? We had bison and salads with yummy bacon-ranch dressing at Ted's Montana Grill.

Mer, is it frozen or refrigerated? Have to look for this next trip!

It's in the refrigerated section. It comes in a plastic bag, either traditional or herb-flavored. They do a good job with it.

Oh, even with my husband the engineer helping me, the pizzas we make are not worth the effort.

BTW, back on thread, what's for dinner tonight? We had bison and salads with yummy bacon-ranch dressing at Ted's Montana Grill.

OMG, I can't believe you just mentioned Ted's. One just opened in our area. I can't wait to try it. the Menu online looks great, but there were no prices. I'm thinking it must be reasonably priced because of the listing of hamburgers, salads, etc.

I heard the magic words somewhere up higher in the posts...
Central Market.
It's the groovy greatest! It's worth a trip from Louisiana just to go grocery shopping and get some gelato. I will miss it when we move.

I had filet mignon, cucumbers, tomato slices with gorgonzola crumbles on top and warm balsamic reduction drizzled over them all...it was simple and YUM!!!!!!

pork lo-mein

I'm sure you'll get some great pizza dough recipes but I cheat. Trader Joe's has wonderful dough and it costs less than 99 cents. I think you'll be getting a TJs in Atlanta some time soon, won't you? Give it a go whenever you're in there.

I'm a great cook and a lousy baker, too. I think it's a rare bird who's good in both departments. When you think of it, though, it makes sense that it's hard to be both. Baking requires precision--you must accurately measure and weigh and follow directions to a T. Cooking? Well, in my kitchen the recipe is the starting point. I almost always improvise from the recipe, adjusting this, subtracting that, etc. That's the kiss of death for baking!! I've long since given up on trying to be a good baker though I think my husband the engineer would make a fine one. More his line than mine.

I agree. I would love to be able to bake a wonderful cake or pie or such - I've done it a few times - never great results because of lack of consistent baking experience. but I think I could learn because I do respect a good recipe and like to follow it very closely. But, I find that there just isn't time to do both - cook a meal or bake a cake? well, good thing the box brownies are so yummy...

I do want to be an expert bread baker though!!! maybe I'll start with pizza dough (this is very easy to do, I just don't do it often, and then the handling of the dough is what I've never mastered)..

I had filet mignon, cucumbers, tomato slices with gorgonzola crumbles on top and warm balsamic reduction drizzled over them all...it was simple and YUM!!!!!!

yummy and healthy...

I had filet mignon, cucumbers, tomato slices with gorgonzola crumbles on top and warm balsamic reduction drizzled over them all...it was simple and YUM!!!!!!

At the food show earlier this week, I must admit that I did indulge in every gorgonzola, blue, stilton, etc. that I passed. I think I would have to have this for my last meal. Sounds wonderful, allifunn!

We had fajitas. Not my fave, but not too terribly bad. Just had one tortilla--oh wait, this is not the SoWell thread!!

Hey, what happened to the drooling smilie guy? I am pui, but I really could not find it! Any way...I went on a date tonight. To Hector's on Henderson, and ate scallops with edamamae and corn, a delicious salad and a cupcake for dessert. Oh, and almost two martinis. I am so ready for bed.

OMG, I can't believe you just mentioned Ted's. One just opened in our area. I can't wait to try it. the Menu online looks great, but there were no prices. I'm thinking it must be reasonably priced because of the listing of hamburgers, salads, etc.

Daughter and I get the grilled salad with bison for $8.99. Hubby gets a chili-cheeseburger with Karen's ?Flying D? bison chili, cheddar cheese, grilled onions, and jalape?os for $8.99. Boyfriend gets the kitchen sink burger with grilled ham, mushrooms, onions, fried egg, bacon & choice of cheese, with jalapenos on the side for $10.99 (bison is $2 extra).

Frankly I don't think the chain will make it. There are always a lot of empty tables at the Buckhead location. The Newnan location closed down. We like to go to Ted's for casual dining. It's a white tablecloth kind of place with good service and great prices. I dunno why it's not packed with people.

Have you ever done shrimp and grits? It has tasso in it too...and I have found a way to make a casserole using the ingredients...more like a souffle'

Allifunn....I have a recipe for shrimp and grits that I badgered out of a chef at a restaurant in Wilmington, NC. I haven't tried it on my guests as yet because I am concerned that people making reservations at my Inn hear my accent and are afraid that I will try to force grits on 'em. I think if I make this recipe and just don't mention that grits are in the ingredients, they may like it.
BTW....is "grits" singular or plural? Do you say, "Grits is on the menu" or Grits are on the menu." I have never been able to figure that out......

Daughter and I get the grilled salad with bison for $8.99. Hubby gets a chili-cheeseburger with Karen's ?Flying D? bison chili, cheddar cheese, grilled onions, and jalape?os for $8.99. Boyfriend gets the kitchen sink burger with grilled ham, mushrooms, onions, fried egg, bacon & choice of cheese, with jalapenos on the side for $10.99 (bison is $2 extra).

Frankly I don't think the chain will make it. There are always a lot of empty tables at the Buckhead location. The Newnan location closed down. We like to go to Ted's for casual dining. It's a white tablecloth kind of place with good service and great prices. I dunno why it's not packed with people.

Ours has just opened and it's located on the busiest street next to the largest mall in the NW suburbs. And with prices like you mentioned, it will stay in business for a couple of years.

Went to an FC Dallas game (soccer) in Frisco tonight with my son's soccer team.....hmmmmmmm brats and beer for me tonight... not too healthy but not too many choices at the futbol game....It was good when I was eating it.....