What's cookin', good lookin'? Part II

[gracie920101]

You usually have me hooked in this thread, but pea puree sounds too much like baby food, or something they'll feed me after my last tooth is history.

I'm more interested in the Irish coffee granita. Sounds yummy!

 

[cookiecat]

I haven't had chili in forever! Yum!

I'm trying to keep lunch and dinner under 30 carbs each so the beef stew is almost a freebie at 10 carbs per serving. I've given up potatoes but I found rutabagas!

No, I'm not doing keto. I can lose weight if I can keep the carbs around 125 for the day and my oatmeal for breakfast takes a good chunk of that.

Some days though I say screw it! and have alcohol instead.

I'm trying the keto thing. 20 carbs a day

On the grill: ribs, portobello mushrooms. Big salad with hardboiled eggs, bacon. Rootbeer float using semi-frozen whip cream

A good night!

 

[cookiecat]

I love peas. So sweet.


Tonight was chicken tenderloin cutlets, with breadcrumbs, parm and fresh parsley, seared off, then baked. Lemon.
Garlic mashed baby gold taters.
Tomato, basil, fresh mozz, salt, pepper, balsamic and olive oil.


Pinot Grigio.


Fuck me.

Yes ma'am!

That tomato salad. Yummmmmmmmmmmmmmmmmmm

 

[gracie920101]

I'm trying the keto thing. 20 carbs a day

On the grill: ribs, portobello mushrooms. Big salad with hardboiled eggs, bacon. Rootbeer float using semi-frozen whip cream

A good night!

Keto is just too restrictive for me that I couldn't make it a lifestyle plus I can't stand the taste of artificial sweetners. Low carb I can do.
We changed to a low carb lifestyle last July and are pretty happy with both the weight loss and how we feel. Now if we splurge, pizza or pasta, we both end up asleep within a half hour or so of eating. If I use a low carb version, we're happy and ready to go do something.

Power to you if you can make it work for you. Power to you for changing and making yourself better.

 

[twister947]

I was up in the wee hours...made cocoa. Making it with Reese's crossed my mind. This will probably happen.

 

[seela]

Reese's is always the way to go.


Chicken salad today. Tofu a la Meeks with broccoli tomorrow.

 

[seela]

Awwww, Meeks!

Her food was so pretty and delicious.


Yesterday's fare was bulgogi, eggplant, zucchini and spinach in lettuce cups. Sake went great with it!

No idea what to make today.

I'm feeling a little inspired to do a new round of ABC cooking. Last time I did it by picking a country that starts with each letter of the alphabet and then cooked a dish from that country. I might do the same again.

 

[Primalex]

https://i.imgur.com/rex1B9Um.jpg

My meat is excellent, never said I'm good in Shibari.

 

[seela]

https://i.imgur.com/rex1B9Um.jpg

My meat is excellent, never said I'm good in Shibari.

Hey, long time no see!

It looks tasty though. I'll volunteer for taking care of the shibari if someone else handles the actual cooking of the meat. I'm still woefully unsure when I'm cooking any larger chunks of meat.

 

[gracie920101]

https://i.imgur.com/rex1B9Um.jpg

My meat is excellent, never said I'm good in Shibari.

With protein that good, I'm not picky as to how it's trussed!

 

[Misshotndeep]

Chicken Yakitori with rice

 

[Primalex]

It looks tasty though. I'll volunteer for taking care of the shibari if someone else handles the actual cooking of the meat. I'm still woefully unsure when I'm cooking any larger chunks of meat.

I could spill my secrets, but then I wouldn't be needed anymore.

 

[twister947]

My "secret" is sous vide.

 

[seela]

I could spill my secrets, but then I wouldn't be needed anymore.

I'm pretty sure there are other things you'd still be needed for, so spill, spill!

My "secret" is sous vide.

Do you have a sous vide machine?

 

[twister947]

I'm pretty sure there are other things you'd still be needed for, so spill, spill!



Do you have a sous vide machine?

I do. I use it often, mostly for chicken, and occasionally steaks.

 

[seela]

I do. I use it often, mostly for chicken, and occasionally steaks.

Nice. I don't think I'd use it nearly enough to justify buying one myself.

I think I usually do an okay job with meat, but I feel very insecure when I cook it, even if I use a thermometer. It would be nice if those meat cooks could be a little less stressful for me. I guess the only way that can happen is that I start eating more meat, but I also don't really see that happening. So I'm doomed to insecurity.

 

[seth6138]

Grilled Vegetables with Feta and Farro Salad

 

[Primalex]

Nice. I don't think I'd use it nearly enough to justify buying one myself.

I think I usually do an okay job with meat, but I feel very insecure when I cook it, even if I use a thermometer. It would be nice if those meat cooks could be a little less stressful for me. I guess the only way that can happen is that I start eating more meat, but I also don't really see that happening. So I'm doomed to insecurity.

I'm not a fan of sous vide, I don't like to wrap my meat in plastic (but the results are indisputable).

And, well, yes, a (wireless) thermometer is essential.

 

[seela]

What do you like to wrap your meat in?

I cooked Korean eggplant stir fry and ate it with rice, kimchi and cucumber salad. Pretty tasty.

 

[Misshotndeep]

Southwest eggs, and homemade blueberry pancakes.

 

[seela]

Did you make the kimchi? How long do you let it ferment?

I used store bought kimchi, but I have made my own kimchi several times.

I leave it in room temperature for about 2-3 days and after that put it in the fridge and let it sit there for about 5-7 days before eating. How long you let it ferment really depends on how sour you like it, so there's no right answer.

You can let it sit in the fridge for a long time. I like to put my kimchi in several smaller jars and can finish each small jar within a week or so from opening. I ate the last jar of the batch I made before Christmas a few weeks ago and it was yum.

 

[seela]

I'll start the ABC country cooking thing today, but I'll do the alphabet backwards. So the first country will be Zimbabwe.

I'm anticipating some level of fail with this one. Watch this space.

 

[twister947]

Fritos for breakfast...so wrong, yet so very right.

 

[seela]

Z is for Zimbabwe!

Dovi with sadza. Dovi is the chicken soup/stew and sadza is the ball. The ball is made of corn meal and it should have been white corn meal specifically, but there was only yellow in my store.

It was okay, but the dovi was a little on the sweet side. You take pieces of the sadza and dip it in the dovi. I've never eaten this type of food using just fingers (the right hand only) before and it's a lot harder than I expected to do it cleanly. Sauce dripping everywhere! I should probably practice more.

I expected to fail gloriously cooking this. The recipe seemed like it would be one or those that look deceptively simple but unless you get everything absolutely right, you end up with a ball of goo that glues your teeth together. But nope. It went really well!

Good start to my project.

Next up: something British for Y. Suggestions? (Not going by the English country names, in case someone is wondering.)

 

[ultramarineblue]

I put a small roast in the crockpot with onion, several herbs and spices, apple cider vinegar, and a bit of alcohol. I'm glad it turned out well. Now I just need to mix up some more bread to bake tomorrow.