WHAT ARE YOU EATING TODAY?

[moose eater]

Homemade Keto waffles made with coconut and almond flour, 8-oz. of cream cheese, 8 eggs, almond milk (Almond Breeze unsweetened vanilla, in this case) and a bunch of butter. What they lack in carbohydrates, they make up for in calories.

But not bad AT ALL!! First couple with real organic 100% pure Canadian maple syrup and the last one with Keto substitute syrup. While not bad, it was no comparison to the maple syrup.

Freshly ground French Roast coffee with a splash of 40% heavy whipping cream, an Alaskan Wildness ale at about 5% abv and 12-oz., and 32 oz. of green tea for medicinal purposes.,

 

[armedoldhippy]

nothing yet, starving. but, also having stomach issues from being ill. getting tired of it, and other shit too. damn fridge full of food, but nothing in there appeals to me. edit- i did eat a bowl of cream of wheat about 9 am today.

 

[moose eater]

Just had a Scottish 'tattie scone' my wife made with cream cheese and our Yellow Finn potatoes as a base.

One oven-fried bone-in, skin-on chicken thigh from last night, and apt to shortly have the last small piece of meat and some veggies from the chuck roast pot roast I made the other night.

Remainder of the oven-fried thighs this evening, and tomorrow I'm apt to pot roast a 4.4-lb. boneless leg of lamb, seared before pot-roasting, after a flour dredge of whole wheat pastry flour and almond flour (50-50), with notable amounts of yellow mustard powder and garlic, as well as white pepper, black pepper and sea salt, following up on a recipe, sort of, with some substitutions, from the later 1970s in Homer, Alaska when a fellow who was a dual UK and Israeli citizen, saved me from a serious illness when I was dwelling in a tent at the time. He took me home and let me stay in a camper in his driveway, and he and his roommate shared leg of lamb with a mustard garlic and butter sauce with me in my recovery.

 

[mike-or-ozzy]

Having 4 oz sockeye salmon & 3 sea scallops treated with a sprinkle of turmeric, black pepper & homemade ground garlic, all baked on 170 . Homemade baked beans and some steamed shredded cabbage.
btw, I'm baked on some divorce cake weed a snowplow guy gave me yesterday. Never heard of it but I am baked thru & thru. : )

 

[moose eater]

By the way, in re. to the previous exchanges about weather in cold places, mountain extremes are often reversed by thermal inversions.

We've seen many times where the lowlands and in between are extremely cold, maybe -40 F or -50 F and the high ground here might be +30 or better. Other than the view being best up top, this is one explanation for their higher property taxes, too. Though we're midway up the slope here, and our once-routine thermal inversions are far rarer now:

>>""AI Overview
Learn more

A thermal inversion in the mountains occurs when a layer of warm air gets trapped above a layer of cooler air in a valley, causing the temperature to be higher at lower elevations (like the lowland at 50 degrees) than at higher elevations (like the hills at 35 degrees) because colder, denser air settles in the valley while the warmer air rises upwards, essentially "inverting" the typical temperature decrease with altitude.

Key points about thermal inversions in mountains:

• Cold air drainage:
  When the air cools significantly at night, the cold air naturally drains into the valley, creating a pool of cold air at the bottom.
  
  
• Stable atmospheric conditions:
  Calm winds and clear skies are necessary for inversions to form as they prevent the mixing of air layers, allowing the cold air to remain trapped in the valley.
  
  
• High pressure systems:
  Often associated with high pressure weather systems, which promote stable atmospheric conditions conducive to inversions.

Why this can be problematic:

• Air pollution trapping:
  Inversions can trap pollutants like smog and particulate matter near the ground, leading to poor air quality in valley areas.
  
  
• Frost damage:
  When the cold air settles in a valley, it can lead to frost formation on crops even if the temperature at higher elevations is relatively mild. ""<<
  ----------------------
  This is also why Fairbanks air in their city periphery and center is often reporting very bad air quality.
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• We're well outside their non-attainment areas with the EPA and Dept of Environmental Conservation, so our wood-burning restrictions don't happen like theirs do, but that also means we're not eligible to upgrade our wood-burning heat stoves via the State or Borough subsidies.
  
  "You win some, you lose some..."

 

[Douglas.Curtis]

Carrot sticks.
From a jar from the back of my fridge.

I put them there over a year ago (after lacto fermenting them) and they're crisp and delicious! Amazingly tasty, fermented dill carrot sticks.

Extensive research and a bit of skill pays off in spades.

 

[armedoldhippy]

cereal for breakfast, chili for lunch, and my wife just hollered down the steps that the lasagna was ready for supper. this calls for...( drum roll please!) GARLIC-SALT TOAST MAN!"

 

[moose eater]

Just had uncured, well-seasoned, reasonably fatted, grass-fed beef kielbasa steamed with organic cabbage and sliced sweet onions, and seasoned with additional sea salt, black pepper, and granulated garlic.

Pretty decent for paupers' food!!

 

[moose eater]

Just ran an Australian-sourced boneless leg of lamb weighing 4.4 lbs. through a mix of almond flour, whole wheat pastry flour, corn starch, yellow mustard powder, granulated garlic, sea salt, coarsely ground black pepper, white pepper, smoked paprika, ground thyme, and a touch of ground cayenne pepper.

Seared it on all sides in a cast iron skillet on medium high to high heat with avocado oil, and then placed it in the slow cooker with less than a cup of chicken base/stock (no lamb stock on hand at the moment), a touch of the avocado oil, and surrounded it with cut up Yukon Gold potatoes, some of our sectioned and washed Scarlet Nantes carrots from this last season's garden, celery sticks, sections of sweet onion, and some sections of green cabbage.

Seasoned the layer of veggies with salt, pepper, and granulated garlic.

Cranked it up to 'high' (by slow cooker standards, anyway), and when it's piping hot, I'll turn it down to 'low' for maybe 6 hours total. Perhaps less, as I suspect it'll be tender and falling apart before then.

So now lunch needs prepared while dinner simmers away.

 

[armedoldhippy]

went for simple tonight. coated a big tater with butter and salted it well, then wrapped it in wet paper towels and nuked it. added MORE salt and butter, and ate it all including the skin. delicious! oh, what a wondrous thing a simple spud can be... next time i'll add bacon, sour cream, and cheese.

 

[arsekick]

The steer is licking its lips, he knows how good he tastes

 

[armedoldhippy]

that is one plump looking speciman! makes me think "oooh...ribeyes "

 

[PadawanWarrior]

Using my Big Green Egg for the first time. Pork butt was $1.27 lb so I thought it'd be a good start. This Inkbird temp fan controller is pretty sick too. I'm not going to mess with it until the internal thermometer reads 200F.

Did a dry rub and left it overnight in the fridge. This pic is right after the rub was applied.

 

[PadawanWarrior]

All finished. It turned out pretty good.

 

[pop_rocks]

Using my Big Green Egg for the first time. Pork butt was $1.27 lb so I thought it'd be a good start. This Inkbird temp fan controller is pretty sick too. I'm not going to mess with it until the internal thermometer reads 200F.
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Did a dry rub and left it overnight in the fridge. This pic is right after the rub was applied.
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All finished. It turned out pretty good.
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this looks grinding! do you add anything to the meat after the pull?
/i like a little apple cider vinegar myself
but thats a whole mess of good looking pork ready to eat

eta, those big green eggs are awesome but weight a ton
/i was the nice guy with the pick up truck once

 

[PadawanWarrior]

this looks grinding! do you add anything to the meat after the pull?
/i like a little apple cider vinegar myself
but thats a whole mess of good looking pork ready to eat

eta, those big green eggs are awesome but weight a ton
/i was the nice guy with the pick up truck once

It was my first time making one, so I didn't add anything to the meat. Apple cider vinegar sounds interesting. I'll try adding some to a bit of it tonight.

Ya, it's heavy as hell. It took a couple trys getting it back on the base when we unloaded it. My son got it for $600 from his work so I couldn't pass it up. I also got hooked up with the Inkbird controller.

 

[PadawanWarrior]

Maybe not today. But saw @pop_rocks talking about mahi mahi today so it made me think of this. We did had some mahi mahi when we were in Mexico, but we also had grilled seabass at https://ictiofishhouse.com/.