I was in there tonight. Same pricing here on those roasts at Costco.
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WHAT ARE YOU EATING TODAY?
- Thread starter Tudo
- Start date
Vietnamese Chicken Pho......... 
RMS
RMS
just a bowl of cereal so far. missed lunch time at the grocery store. those rotisserie chickens by the checkout sure smelled good! think i'll finish off last nights stir-fry...
Duck soup, of course. Boiled the carcass from New Year's Eve dinner, and added onion, mushrooms, sweet pepper, green beans, corn and sweet peas. Quite a bit of duck meat in it. Tasty.
All we need now is a Marx Bros. movie to watch (the Duck Soup movie, perhaps).
Homemade coleslaw with organic zuchinni squash slivered in, with organic green cabbage, etc. and low glycemic sauce. No carrots.... we're out.
Homemade keto chocolate cookies, made with coconut flour, almond flour, and whole wheat pastry flour, Baker's unsweetened cocao, and Bakers buttermilk powder. Sweetened with Stevia (which inadvertantly means Erythritol (spelling?).
All we need now is a Marx Bros. movie to watch (the Duck Soup movie, perhaps).
Homemade coleslaw with organic zuchinni squash slivered in, with organic green cabbage, etc. and low glycemic sauce. No carrots.... we're out.
Homemade keto chocolate cookies, made with coconut flour, almond flour, and whole wheat pastry flour, Baker's unsweetened cocao, and Bakers buttermilk powder. Sweetened with Stevia (which inadvertantly means Erythritol (spelling?).
breakfast in bed waiting on my coffee to finish
been living on a large roast beef for the last three days. wife finally figured out what the cute little aluminum hammer in the drawer was for, lol. VERY tender beef...
cubed steak sammy so fucking good
you dog! with sautee'd mushrooms too, i see...
Just had 5 Jumbo wild-caught Patagonia 13-15 count pink shrimp, dredged in melted garlic butter and a bacon lettuce and tomato sandwich made with uncured maple sugar and hickory-smoked backon, organic romaine lettuce, and organic red (on the vine) ripe tomatoes. On sprouted seeds and grains whole grain bread with mayo and extra hot horseradish.
Headed into a dinner in a couple hours, of naturally grown, grass-fed bison burgers for dinner, on the same bread, with sliced (same type/source) tomatoes, same organic romaine lettuce, white onions, sliced hot, zesty, peppered pickles, and no-sugar-added ketchup, with hot spicy brown mustard with extra hot horseradish.
Stuff my acute bleeding gastritis cringes at, but I plug my ears and keep on chewing.
Headed into a dinner in a couple hours, of naturally grown, grass-fed bison burgers for dinner, on the same bread, with sliced (same type/source) tomatoes, same organic romaine lettuce, white onions, sliced hot, zesty, peppered pickles, and no-sugar-added ketchup, with hot spicy brown mustard with extra hot horseradish.
Stuff my acute bleeding gastritis cringes at, but I plug my ears and keep on chewing.
Looks like the now-deceased Julia Childs and I will be going on a sort of adventure now. I need to either whip up a batch of Herbes de Provence, or buy some shitty American versionof it in the grocery store.
Making another roast duck, and this one is cut into 2 halves, with neck and wing-tips removed for making some sort of broth, then laid over a variety of veggies and herbs, and also goes through a reverse sear at about 500 f. for about 10 minutes after being pricked thoroughly, then pricked again after the revers sear. The slow-roasted at 280 to 300 f. for about 3 hours.
Sounds pretty tasty, but the time needed for cooking may cause further lessons in patience.
And any wild rice and brown rice stuffing in this effort will undoubtedly have to be pan-dressing from the oven, as the recipe doesn't allow for any such stuffing. Sort of a West meets further West recipe, I guess.
Never been into any real French cooking. I guess it's a whole new cuisine to screw up trying, though.
The wholesale restaurant food supply place is tracking down why the giblets were missing from the last duck 'with giblets' rmo the case of ducks I'd bought. A major mystery at this point, for which all parties, thus far, have maintained a good sense of humor. We'll see if the giblets are in the one currently thawing. Likely not in there, is my wager, though.
Making another roast duck, and this one is cut into 2 halves, with neck and wing-tips removed for making some sort of broth, then laid over a variety of veggies and herbs, and also goes through a reverse sear at about 500 f. for about 10 minutes after being pricked thoroughly, then pricked again after the revers sear. The slow-roasted at 280 to 300 f. for about 3 hours.
Sounds pretty tasty, but the time needed for cooking may cause further lessons in patience.
And any wild rice and brown rice stuffing in this effort will undoubtedly have to be pan-dressing from the oven, as the recipe doesn't allow for any such stuffing. Sort of a West meets further West recipe, I guess.
Never been into any real French cooking. I guess it's a whole new cuisine to screw up trying, though.
The wholesale restaurant food supply place is tracking down why the giblets were missing from the last duck 'with giblets' rmo the case of ducks I'd bought. A major mystery at this point, for which all parties, thus far, have maintained a good sense of humor. We'll see if the giblets are in the one currently thawing. Likely not in there, is my wager, though.
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Manilla Clams and Pacific Shrimp, served on whole wheat pasta in a white wine garlic sauce sprinkled with real Parmesan Reggiano cheese......
RMS
This second duck from the case, still without giblets, mind you, was much better, and more tender, by far.
Pricked heavily all over with a sharp knife-tip, to let the fat run during roasting. Stuffed and stitched up with bamboo skewers. Then reverse-seared at 500 f. for 10 minutes uncovered, then roasted for ~3 hours uncovered at 295 f. Then for another 1/2-hour plus, bumped up to 375 f.
Stuffed with a mix of wild rice, short-grain brown rice, mushrooms, chopped celery, 3/4-lb. of uncured andouille sausage chopped small enough to not be a primary feature, but flavorful, a touch of cayenne pepper, bit of oregano, 6+ cloves of fresh garlic minced, chopped white onion, black pepper, white pepper, fine sea salt, and smoked paprika. A bit of poultry seasoning in the bird's cavity before stuffing, as well as rubbed into the outside of the bird with sea salt and black pepper.
Moist, tender, Mmmm!!
Enough extra stuffing left over for a large baking dish, wetted mildly with chicken broth, baked covered with aluminum foil separately in the oven, though the bird's roasting was uncovered for the duration.
It's a shame that ducks are typically so small. The stuffing and gravy, etc. tends to live on long after the duck is gone. Though the soup to follow is good, too.
Carcass cleaned of stuffing and meat, stored in the fridge as left-overs, with the carcass that remains in H2O in the slow-cooker on a 10-hour cycle for soup in the next day or so
Pricked heavily all over with a sharp knife-tip, to let the fat run during roasting. Stuffed and stitched up with bamboo skewers. Then reverse-seared at 500 f. for 10 minutes uncovered, then roasted for ~3 hours uncovered at 295 f. Then for another 1/2-hour plus, bumped up to 375 f.
Stuffed with a mix of wild rice, short-grain brown rice, mushrooms, chopped celery, 3/4-lb. of uncured andouille sausage chopped small enough to not be a primary feature, but flavorful, a touch of cayenne pepper, bit of oregano, 6+ cloves of fresh garlic minced, chopped white onion, black pepper, white pepper, fine sea salt, and smoked paprika. A bit of poultry seasoning in the bird's cavity before stuffing, as well as rubbed into the outside of the bird with sea salt and black pepper.
Moist, tender, Mmmm!!
Enough extra stuffing left over for a large baking dish, wetted mildly with chicken broth, baked covered with aluminum foil separately in the oven, though the bird's roasting was uncovered for the duration.
It's a shame that ducks are typically so small. The stuffing and gravy, etc. tends to live on long after the duck is gone. Though the soup to follow is good, too.
Carcass cleaned of stuffing and meat, stored in the fridge as left-overs, with the carcass that remains in H2O in the slow-cooker on a 10-hour cycle for soup in the next day or so
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Will be having some fresh caught lobster, yesterdays catch, cooked last night munched today, and whilst waiting i think this good old pint of GUINNESS will go down very well, take no notice of the fosters glass aint got a GUINNESS One 
Looking forward to see what the wife makes today Yum Yum.
End Result.. Reason for edit... Fries ,chips. with stuffed lobster and mature cheese with baby tomatoes, ,lettuce, chopped carrots, peppers ,cucumber, onions, home made mayonaise, with a splash of olive oil, and some crushed peppers finished of with apple cider vinegar .Very Tasty To Say The Least Thanks To The Wife .
Looking forward to see what the wife makes today Yum Yum.End Result.. Reason for edit... Fries ,chips. with stuffed lobster and mature cheese with baby tomatoes, ,lettuce, chopped carrots, peppers ,cucumber, onions, home made mayonaise, with a splash of olive oil, and some crushed peppers finished of with apple cider vinegar .Very Tasty To Say The Least Thanks To The Wife .
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Home made macaroni and cheese with a mild cheddar and some special grana padana sprinkled on top and butter, don't forget the butter. I am out of homemade sauce hence no sauce. But I plan on making a batch in the next week or so.......hopefully. heh
Ridiculous.im gonna have to step my game up.probably make spaghetti with country style pork sausage.my skills are getting sloppy and then you guys show me delicious looking lobster.wheres the lemon wedges?
went with cheese raviolis with the meatballs this time
fruit smoothie loaded for after 3 berry,apple,kale, hemp hearts,honey, scoop peanut butter and cranberry juice
fruit smoothie loaded for after 3 berry,apple,kale, hemp hearts,honey, scoop peanut butter and cranberry juice
A fine reuben sandwich on Orowheat Dark Rye, with mayonnaise and extra hot horseradish, uncured pastrami x 4 large slices (2 on each open faced half), 'fresh' uncured raw organic sauerkraut, drained, in lots of quantity (pro-biotic stuff), and Jarlsberg Swiss cheese. Broiled open-face under the broiler until the Swiss cheese is turning golden brown in spots, then slapped together, and shared with my wife for lunch.
Along with a homemade fresh organic salad with baby spinach, romaine lettuce, organic broccoli, white button-top organic mushrooms, sweet peppers, and other items not coming to mind at this time, with homemade Caesar dressing, some Gorgonzola cheese crumbled atop, and crumbled flax seed and quinoa crackers for croutons.
Along with a homemade fresh organic salad with baby spinach, romaine lettuce, organic broccoli, white button-top organic mushrooms, sweet peppers, and other items not coming to mind at this time, with homemade Caesar dressing, some Gorgonzola cheese crumbled atop, and crumbled flax seed and quinoa crackers for croutons.
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Man you threw me off with the sauce but it looks good.whats the flavor profile
