WHAT ARE YOU EATING TODAY?

[moose eater]

Last night we had an awesome broiled, butcher-case tri-tip, cut chunky like a fat, short country rib. Broiled with California garlic and coarse-ground black pepper.

A salad of organic baby spinach, organic romaine lettuce, organic broccoli flowers, organic slided carrots, etc., with homemade Caesar dressing.

My wife's lower glycemic index dark chocolate brownies with dark chocolate syrup drizzled on top, and chocolate-syrup-infused whipped cream on top of that. Way dangerously tasty!!

With a bottle of Prosecco rose' between us. An awesome Valentine's Day meal.

Today, made another double-batch of homemade Caesar dressing, making a salad similar to earlier, but with organic chopped celery added, a slice of left-over homemade pizza for lunch, And who-knows-what for dinner? Salad and something else good. Maybe baked crumbed cod fillets.

 

[Chuckeye]

Pork Tenderloin stir fry....

Cheers

 

[pop_rocks]

Pork Tenderloin stir fry....

View attachment 18810970

Cheers

looks like my moms ching chong food!
/xoxo mama
#chefs kiss

 

[daniel65]

I bought pizza. I don't want to cook anything.

 

[armedoldhippy]

I bought pizza. I don't want to cook anything.

gotta tip my hat to honesty!

 

[Chuckeye]

Pizza from scratch

Pureed tomatoes with sugar, salt, dried red pepper, Thailand chili pepper sauce, basil, oregano and olive oil.

Topped with pepperoni, mozzarella, honey ham, spicy Italian sausage and brown mushrooms !

Cheers

 

[armedoldhippy]

ate a taco & a bowl of "cereal" at about 2:00 am. can't sleep, feeling suicidal. thus, the taco... think i'll go burn one and relax...

 

[armedoldhippy]

that is a damn fine looking pizza, Chuckeye !

 

[moose eater]

Creative left-overs brunch; aka re-heated left-over organic refried beans in small amount (less than one serving by can's recommended standards), with fresh micro-sliced red onion and (hot) fresh jalapeno sliced on top, with some micro-sliced bits of Tillamook sharp cheddar cheese, topped with one fried (in butter, over easy) egg, with 3 small slices/slivers topping the egg of a perfectly ripe avocado.

Mostly healthy, and quite tasty. I'd intended to top all of it with a bit of El Pato green jalapeno sauce, but got carried away. Next time. And maybe next time, some uncured crumbled or snipped hickory smoked, maple sugar bacon could find its way to the toppings, too.

 

[armedoldhippy]

made a huge pot of chili tonight. extra onions, extra diced G&R peppers, a dash of every type of seasoned salt and pepper known to man, a couple of cans of "chili-ready" beans, lots of diced tomatoes...i love that stuff! eat damn near an entire pack of crackers with a big bowl of that stuff. since i punished myself with the chili, i had an enormous doughnut fried in butter for dessert...alas, the suffering i inflict on myself...

 

[mean mr.mustard]

Leaf lard is better than butter my brother.

 

[moose eater]

Leaf lard is better than butter my brother.

Define, please?

Are you referencing lard that has had cannabis leaf sauteed in it, or?

Had ghee here at one point, to make canna butter, but that was a long while ago.

 

[mean mr.mustard]

Old cider house doughnuts and maple syrup candy pops bring a nostalgic tear to my eye.

I wish Vermont was affordable again.

 

[mean mr.mustard]

Define, please?

Are you referencing lard that has had cannabis leaf sauteed in it, or?

Had ghee here at one point, to make canna butter, but that was a long while ago.

Leaf lard is pork gut fat not fatback or other scrap.

Rendering leaf lard yields the best quality cracklings and the best fat for frying doughnuts or hush puppies.

 

[moose eater]

Old cider house doughnuts and maple syrup candy pops bring a nostalgic tear to my eye.

I wish Vermont was affordable again.

I have an address I haven't used in years for an older Vietnam veteran, a kind older gent, who ran a second or third generation maple sugar farm in Vermont, I think it was near West Rupert. He was often market rate, and would ship us (2) one-gallon tins (in the older pre-Chinese-made touristy decorative tin cans) in a large flat-rate USPS Priority Mail box.

 

[moose eater]

Leaf lard is pork gut fat not fatback or other scrap.

Rendering leaf lard yields the best quality cracklings and the best fat for frying doughnuts or hush puppies.

Rendered (black) bear fat (many years ago) and peanut oil were once preferred at higher-end restaurants for high-temp oils.

 

[mean mr.mustard]

I have an address I haevn't used in years for an older Vietnam veteran, a kind older gent, who ran a second or third generation maple sugar farm in Vermont, I thin k it was near West Rupert. He was often market rate,. and would ship us (2) one-gallon tins (in the older pre-Chinese-made touristy tin cans) in a large flat-rate USPS Priority Mail box.

Maple shacks used to pack snow and pour almost caramel consistency maple syrup reduction into it and make wonderfully complex maple flavored caramel pops by throwing a skewer into the blob as it cooled.

The doughnuts were spiced with nutmeg and cinnamon but not very sweet and so crispy and airy that Lionel Richie would be jealous of where your tongue was dancing.

Eating a maple pop and bashing a doughnut whilst downing hot cider and watching syrup boil is so close to Nirvana that you can see pit hair and smell teen spirit.

 

[mean mr.mustard]

Rendered (black) bear fat (many years ago) and peanut oil were once preferred at higher-end restaurants for high-temp oils.

Peanut oil is neutral and high smoke point so I dig it for frying most things but leaf lard is a necessity for doughnuts under my roof... unless you're cooking.

I'm going to add that your ability to cook in my kitchen is a very rare thing...

 

[RobFromTX]

Leaf lard is pork gut fat not fatback or other scrap.

Rendering leaf lard yields the best quality cracklings and the best fat for frying doughnuts or hush puppies.

And okra

 

[armedoldhippy]

Leaf lard is better than butter my brother.

after frying them, i pour the melted sugar from the doughnut/butter mix back over the doughnut. it'll harden to a crunchy coating like that. eat 'em up...