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- Rallywgn81
What are you Eating/Drinking?
- Thread starter Super-Supra
- 23,306 comments
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After a good night sleep, I can definitely say no to @TexRex's question.
The only nuts I still eat are about 3 - 4 Brazilian nuts. Not every day anymore I eat a small handful cashew nuts and a couple of times a week a handful walnuts. I haven't had pistachio nuts in weeks and barely eat (sometimes it take weeks) Macadamia nuts and haven't had Almonds and Pecan nuts in .... can't remember.
As breakfast, half of my quiche I started last evening and after that, Kefir mixed with some stuff.
The only nuts I still eat are about 3 - 4 Brazilian nuts. Not every day anymore I eat a small handful cashew nuts and a couple of times a week a handful walnuts. I haven't had pistachio nuts in weeks and barely eat (sometimes it take weeks) Macadamia nuts and haven't had Almonds and Pecan nuts in .... can't remember.
As breakfast, half of my quiche I started last evening and after that, Kefir mixed with some stuff.
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- kolio123
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- kolio123
God bless your soul for recognizing I could have easily missed it because I clicked on the notification which obviously will skip the post.Once I saw you'd seen it I merged them.
Moderator of the year.
Just ordered Chinese for the second time this week. Orange Chicken Combo with a pint of Shrimp Fried Rice.
- 29,981
- a baby, candy, it's like taking.
- TexRex72
I definitely wasn't expecting pork loin roast. Wow. Long cook time and so little connective tissue to break down into gelatin, I shudder to think how it turned out. Saving grace; its mild flavor probably let the smoke and spice shine.View attachment 840541
View attachment 840542
In a complete not-me turn, I liked the grilled zucchini better.
Eviscerating garlic in the oil before brushing it on obviously gave it a lot better flavor.
The chicken thighs you mentioned on your profile could be a good way to go for testing purposes, since they're inexpensive and it's really hard to overcook them unless you do something colossally wrong. You might consider a pork blade steak, since they're similarly inexpensive, but they come from the shoulder which means they have loads of collagen just begging for a long, slow cook that yields a tender and juicy finished product.
Speaking of which...
Marinated a blade steak in orange juice, lime juice, garlic and fish sauce and grilled it off over a couple hours. Blended and simmered down the reserved marinade for use as a sauce. Tri-color carrots got cooked in foil for a chunk of that time and then grilled near the end before being dressed in a pesto made from their tops. Herbed brown rice on the side as well as arugula in a simple vinaigrette.
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- TexRex72
In case there's an actual question here and not just humor...
Pork butt, Boston butt, pork blade roast, high shoulder roast; they're all names for the muscle high on the hog's fore shoulder where the shoulder blade is located. That group of muscles on the animal does more work than any other, and that means it's packed with porky goodness as well as connective tissue (collagen) that needs to be cooked slowly and for extended periods of time to turn into gelatin.
It's called a butt--specifically a Boston butt--in the United States because New England, the area in the northeast where Boston is located, was a major meat processing region. At that time, leaner and more naturally tender cuts of meat were preferred in that part of the country, and so the less desirable cuts were packed into barrels to be shipped off to other parts of the country. Those barrels were termed "butts", and indeed a butt is an accepted unit of measure. To make things more complicated, a butt is a volume equal to two "hogsheads", but a hogshead's volume varies based on region and what's contained within it.
And just because this still isn't nearly complicated enough, a pork butt is not actually a pig's butt...that would be the ham.
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- United States
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- United States
Decided on a big breakfast today:
A goofy, moon-shaped, accidentally skillet poached egg, Spring mix with pomegranate dressing, cottage cheese, more challah bread!, and a bowl of porridge with banana and mixed berries.
Obviously needs coffee to wash it down. Went heavy on the cream.
A goofy, moon-shaped, accidentally skillet poached egg, Spring mix with pomegranate dressing, cottage cheese, more challah bread!, and a bowl of porridge with banana and mixed berries.
Obviously needs coffee to wash it down. Went heavy on the cream.
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