WHAT ARE YOU EATING TODAY?

[PadawanWarrior]

Got pizza from Don Chendo yesterday.

Today we stopped by La Coqueta after going to the Yak-Muul cenote. The cenote was awesome and these were some tasty enchiladas. All the food has been pretty impressive so far. I'm loving it.

 

[moose eater]

Chicken soup is still waiting in the form of a left-over roasted seasoned chicken carcass in the fridge. The best laid plans of mice and men..

So, after having had deep-fried sea scallops and shrimp for lunch, and having some left-over dredging and egg wash mixture, I realized I'd thawed some of the halibut from this last summer's trip out to the Gulf of Alaska with my now estranged (again) daughter, and I was feeling poorly and seriously tired, so my wife made up some deep-fried halibut 'fingers' and I got the last micro-amount of the homemade tartar sauce to slather on a few of them.

I think a beverage and some evening Rx pills, and I'll be off to bed to get up early tomorrow to speak with a urology oncologist in Seattle, then we'll be off to vote for Cornell West.

About an inch and a half to snow blow or scoop in the driveway and paths tomorrow or the next day, a snowmobile to pick up in town if the key got programmed, and some discs from past spine scans to send via snail mail to LA.

Days seem full even when they're not anymore.

 

[DARKSIDER]

A pair of Mallard ducks cooked in the slow cooker for 6 hours with celery stalks then into air fryer for 15 minutes from flight to table all in all 48 hours, 24 hours hanging. Home cooked with carrots, onions, roast potatoes, brocoli, and green beans, gravy, and a touch of avacado and lime sauce and last but not least a touch of sea salt and a touch of pepper very tasty indeed

 

[moose eater]

Finally.. the long-awaited chicken and veggie soup.

 

[moose eater]

The same chicken and veggie soup, and a post-voting, post-town trip beef, ancho chili, and white Mexican cheese sausage on a Keto bun with some no-sugar ketchup.

 

[moose eater]

Nuthin' yet.

Dogs need lunch, during which I'm torn between 5 colossal Patagonia wild-caught shrimp, likely steamed and dipped in garlic butter, or yet another uncured beef, ancho chili and Mexican white/farmer's cheese sausage on a Keto bun with no-sugar ketchup, possibly with slices of sweet onion and perhaps some slices of jalapeno peppers, if any remain.

Dinner is lined out to be sort of a homemade 'captain's plate', with deep-fried breaded (with Keto bread crumbs) calamari fingers cut from squid steaks, deep-fried Patagonia wild-caught colossal red shrimp, and deep-fried breaded giant sea scallops. With homemade tartar sauce and cocktail sauce, of course.

Part of the whole Kromagnon meat diet I take stints at fairly often. There'll be time for steamed veggies when a nurse or CNA is feeding me unsweetened institutional oatmeal from a spoon, as I sit in my wheelchair, drooling uncontrollably while secretly staring down at her skirt and remembering when such shit mattered.

 

[moose eater]

Made quick stuff last night as we were late after dealing with trailers, the barn, snowmobiles, etc., outside.

So, I just made about a quart of deluxe tartar sauce and I'm mixing up the whole wheat pastry and almond flour seasoned initial dredge, then the egg, lemon juice, almond milk and seasonings wash, and the Keto breadcrumbs and plain breadcrumbs concoction for the final outer crust (2/3 Keto breadcrumbs and 1/3 standard breadcrumbs; store no longer has whole wheat breadcrumbs for the last 2-3 years).

Fresh oil in the now-washed deep-fryer.

Then on to heating up the fryer to 370 f. and getting everything coated properly while it heats up.

Hopefully get slathered in awesome deep-fried seafood grease before I have to drive 30-some miles to pick up the trailer I dropped off this AM.

*Pictures might follow, if there's time and the smart phone in the house is charged.

 

[moose eater]

OH, MAN!! THAT WAS WAY TOO MUCH!!!!!

We fried 13 giant sea scallops, about 8 or so colossal Patagonia wild-caught red shrimp, and 2 good size calamari steaks cut into strips.

Added some corn starch to the seasoned almond flour and whole wheat party flour dredge to help crisp it up.

The Keto breadcrumbs require more seasoning next time as the Keto bread is typically pretty 'flat' in flavor.

Otherwise....

No dinner tonight.. Now completely unnecessary.

But I have plenty of time to make it the 30+ miles to get the trailer, and maybe by the time I get there I won't feel like the spoiled kid in Willy Wonka's movie.... having to be rolled out the door or transported on a hand-truck.

 

[mike-or-ozzy]

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OH, MAN!! THAT WAS WAY TOO MUCH!!!!!

We fried 13 giant sea scallops, about 8 or so colossal Patagonia wild-caught red shrimp, and 2 good size calamari steaks cut into strips.

Added some corn starch to the seasoned almond flour and whole wheat party flour dredge to help crisp it up.

The Keto breadcrumbs require more seasoning next time as the Keto bread is typically pretty 'flat' in flavor.

Otherwise....

No dinner tonight.. Now completely unnecessary.

But I have plenty of time to make it the 30+ miles to get the trailer, and maybe by the time I get there I won't feel like the spoiled kid in Willy Wonka's movie.... having to be rolled out the door or transported on a hand-truck.

Thanks for the nice kitchen pics Moose, looks really good, all the best in your adventures,

 

[DARKSIDER]

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OH, MAN!! THAT WAS WAY TOO MUCH!!!!!

We fried 13 giant sea scallops, about 8 or so colossal Patagonia wild-caught red shrimp, and 2 good size calamari steaks cut into strips.

Added some corn starch to the seasoned almond flour and whole wheat party flour dredge to help crisp it up.

The Keto breadcrumbs require more seasoning next time as the Keto bread is typically pretty 'flat' in flavor.

Otherwise....

No dinner tonight.. Now completely unnecessary.

But I have plenty of time to make it the 30+ miles to get the trailer, and maybe by the time I get there I won't feel like the spoiled kid in Willy Wonka's movie.... having to be rolled out the door or transported on a hand-truck.

Spot on moose cannot beat Home Made, The best ..

 

[moose eater]

Started the day with a 2-egg omelette with sauteed organic white button-top mushrooms, sauteed organic baby spinach, raw chopped sweet onions, Tillamook sharp cheddar cheese and Keto multi-seed toast with butter.

Late lunch/early dinner was an Italian mild bratwurst with no-sugar ketchup, slices of sweet onion on a Keto hot dog bun, with marinated baby artichoke hearts and jalapeno and garlic-stuffed colossal green olives as sides.

Both meals with a glass of homemade raspberry-rhubarb wine at about 16% abv, and winter blend coffee with 40% heavy whipping cream, and 32 oz. of green tea.

 

[moose eater]

Similar dredge and wash as the seafood the other day (but with the Keto breadcrumbs improved re. seasonings), same homemade tartar sauce, but with North Pacific Cod from this last summer's trip out to the Gulf of Alaska.

About 3 minutes (+/-) fry time at 375 f.

With homemade coleslaw made with the last of the organically grown Golden Acres cabbage, some of the organically grown original Scarlet Nantes carrots (not the coreless) from this last summer's harvest, sweet onion, yellow sweet pepper, mayo, touch of vinegar, celery seed, etc., etc.

Another deluxe lunch.

Only real trouble with the cod involves picking the limited number of dead, frozen worms/red parasites out of the exterior of the flesh and getting the handful of pin bones out that defied filleting. Both of which are best achieved with clean, washed pliers or needle nose pliers.

Chased down with a Black Razzberry seltzer water, a glass of homemade raspberry-rhubarb wine at about 16% abv, and the green tea left over from this morning that I hadn't drank yet; the green tea being medicinal... literally.

 

[PadawanWarrior]

On Friday for our last night in PDC we had the Seafood Platter at Luma Taverna Del Mar. The food was awesome but so is my own bed.

 

[armedoldhippy]

y'all are embarassing me. i've lived on garbage for the last week while traveling. i did eat some damn fine barbecue in Texas three days ago at a crossroad near Burkeville. best ribs i've had since i ate at Rodney Scotts place in Charleston SC. other than the barbecue trip though...the Krystals burgers i had for lunch today was about it.

 

[moose eater]

Took a smaller London Broil steak (about 1-1/4-lbs.) and sliced it cross-grain into THIN strips, floured in whole wheat pastry flour with salt, pepper and white pepper, then browned in avocado oil, nutmeg added along with about 1-1/2 cups of beef base (-not- bouillon cubes), added sliced/chopped coarse organic white button top mushrooms and sliced sweet onion, continued on medium high heat for a bit, then added frozen organic sweet peas to the mix (about 1-1/2 cups), nuked a few of the smallest organically grown German Butterball potatoes from the summer's spud harvest, and had what was sorta' kinda' like Swiss Steak meets stroganoff.

Pretty tasty, indeed. And a nice switch-up from menus of late.

 

[armedoldhippy]

gonna fix what i got on hand. looking like it's going to be kielbasa and green pepper chunks fried in with crushed pineapples/juice (just a pinch of brown sugar ), along with a skillet full of fried taters/onions...

 

[moose eater]

Later than it ought to be for dinner, but my wife was at a late meeting/mini conference, and I got home late and had to process meat and groceries, take care of 2 German shepherds, and so forth.

My wife brought home several plates of 'snacks' from her conference; various hard Italian salamis, numerous types of cheese, kalamata olives, cashews, pecans, almonds, chocolates, chocolate covered almonds, a spicy hummus with something in it that caused it to turn light red, brie, some sort of harder white cheese with blueberries in it (which was too sweet for me), crackers with bacon broiled onto the tops of them, baguette bread slices (white flour, but nicely chewy and the way they ought to be), black olives, and God only knows what else was in there.

I broke several dietary rules including no white flour, no nitrates or nitrites, and a few more, but my conscience looked the other way.

Shopping at Costco earlier where they apparently had a lean ground beef crisis, and were selling a 4-lb. package (3-blister packs at 1.34-lbs. of meat per blister pack) of 93% lean ground beef in hermetically sealed packaging, for $9.99, or about $2.49/lb. Not bad at all for what we've been paying for beef, so we bought 5 of the 3-packs, or 20-lbs. total.

Got some ground lamb for making Scottish meat pies yesterday and will likely use a couple of the 1.34-lb. beef packages to make Cornish pasties in the near future.

The beef and lamb went into the freezer, except for 5 of the 1.34-lb. packages that I kept out to make into a traditional Tex-Mex chili, with mole' sauce from New Mexico chilis, California chilis. and one package of chili negro to add some pungency and deeper color to the mole'. That'll get made up tomorrow, after we sort the dried small red beans and small black beans to soak until Friday sometime, then make several gallons of the traditional deep dark tasty chili with the 5.3-lbs of the lean ground beef and 3 lbs. of the various small beans, along with some large, sweet onions, cumin, etc., etc.

But at the moment I'm cutting up a couple decent size chicken breasts to make a yellow Indian curry with sweet onions, broccoli, garden carrots as described before, frozen organic peas, celery, and white button top mushrooms.

A late dinner for sure, and I'm tired now.

 

[armedoldhippy]

I broke several dietary rules including no white flour, no nitrates or nitrites, and a few more, but my conscience looked the other way.

good on you, moose! everything in moderation, including moderation...

 

[PadawanWarrior]

Grabbed a Chalupa for lunch.

 

[moose eater]

Half of a perfectly ripe (but missing some flavor) avocado for breakfast.

The 6-2/3+ lbs. of 93% lean ground beef are in the refrigerator waiting to be made into the meat portion of the Tex-Mex chili.

There are a whole bunch of de-seeded and de-stemmed New Mexico, California, and chili negro chilis covering a huge baking tray, about 2 layers deep, waiting to be roasted at 350 f. for about 3.5 to 5 minutes or so, before being rehydrated in beef broth and turned into mole' sauce with some cumin, sweet onion, sea salt, and ample fresh garlic cloves in the blender/food processor, which ought to render pretty close to 3 to 4 quarts of deluxe mole' sauce once added to a small amount of whole wheat pastry flour and avocado oil in the French sauce pan to thicken the mole' ever so slightly.

There's 2-lbs dry weight of small red beans and 1-lb. dry-weight of small black beans soaked since last night with plain water and about 3-TBSPs of baking soda, ready to simmer into slightly tender texture.

And there's a couple LARGE (bigger than softball-size), sweet onions in very good condition waiting to be chopped semi-fine or slightly less than coarsely, a bit of monk fruit extract with erythritol to add 1 to 2 TBSP to about 3-1/2 gallons to 4-gallons or so of the final mix of chili, several large jalapeno peppers, and MAYBE one or so 15-oz. cans of organic tomato sauce. (*A couple items in there I didn't previously add to my Tex-Mex chili).

White pepper, sea salt, cumin, garlic and black pepper to taste, and there we'll have it, sufficient chili to freeze three or four half gallons in old Nancy's yogurt containers and eat the rest in the near future. Ought to be very meaty with more meat than beans, the way that a good chili ought to be.

If the several half gallons last in the freezer(s), and my spine issues are tended to or improve, it'll provide a part of the menu for ice fishing the end of March or first of April out in the Wrangell-St. Elias Range.

Yesterday it was -20 f. (minus 20) on the front porch mercury and glass thermometer (a few degrees warmer on the digital sensor in the barn), so we're into some early cold snaps that some spicy chili ought to pair with very well.

While the chili prep is happening today, lunch is slated to be avocado and uncured bacon sandwiches with romaine lettuce, thinly sliced sweet onion, organic baby spinach, horseradish, and mayonnaise on Keto multi-seed toasted bread.