Most liked posts in thread: Soooooo Whatcha Eating?

Chuck, that picture is mildly disturbing... And CrapaTalk has it pinned to the thread! [emoji30]

Hopefully this changes things...

 

^^^^ That works ^^^^

Had a nice steak and tomato stir fry this evening with rice noodles, lots of stuff went into the sauce, I should have taken a picture. My girl knows how to make a great stir-fry.

 

I've been wanting to try one of these since I first heard of them. They are now available in my area.

I went to Liberty Burger, next to the Dallas Cowboy's new Headquarters. The place was new, and I went at 2PM, so it was pretty empty. I was by myself, so I ate at the bar. The bartender, Richard, took good care of me. I had one of their half-dozen or so local craft beers they keep on tap, and he gave me a free sample of one of their "Adult Milkshakes." Both were excellent.

Now, on to the main event... The Give Back Burger, which is made with an Impossible Burger meatless burger patty. Mine had pepper-jack cheese, lettuce, tomato, onion, pickles and mayo. All on a gluten-free bun that was actually pretty good.

First bite... tastes like a good beef burger. They only serve it medium well or well done, to make the texture work. And, it worked. Richard told me that anything less cooked than medium well has a mushy texture, so they won't serve it that way.

Honestly, if I did not know in advance that I was eating a meatless burger, I wouldn't have guessed. Since I did know in advance, I was looking for something wrong. But, I really couldn't find anything significant.

So, I have to give this two thumbs up! It wasn't just a good meatless burger, but a good burger, period.

CD

 

My family lived in Puerto Rico in the 80s, and a lot of Puerto Rican food is basically Cuban food. Most of what I remember eating there really wasn't that spicy, but it had loads of garlic.

I cut deep slits in the pork butt, and marinaded it overnight in a Cuban Mojo, which is citrus juice, oil, and garlic marinade with a few savory herbs. No heat at all.

You cook it low and slow, and it is so tender that it falls apart when you take a fork to it.

CD

 

I've never even thought about grape jelly meatballs, let alone ate any, so I can't really pass judgement. But, that sounds all kinds of wrong.

CD

 

The grape jelly in the sauce meatballs is actually really good, great for any gathering. I learned about them when I was a kid and even back then was a little wtf? on the idea. Bu tit works, and works wonderfully.


Snowy dreary day, yesterday. Had a bunch of leftover bread, so bread pudding was made. White Chocolate & Blueberry Bread Pudding, it got finished with Makers Mark Creme Anglaise

 

Cuban roast pork, Dutch Oven style.

One bone-in pork butt, about 6 to 8 pounds

Marinade

1/4 cup minced garlic (yes, 1/4 cup)

2 Tbs kosher salt

2 Tsp dried oregano (rub between your hands to release the flavor)

1 Tsp course black pepper

1 average size yellow onion, finely diced

2/3 cup freshly squeezed orange juice

1/3 cup freshly squeezed lemon juice

1/3 cup freshly squeezed lime juice

2/3 cup olive oil

Mix up your marinade (I do it in a blender), and cut deep slits into your pork butt. Put the butt and marinade into a plastic bag, squeeze out as much air as possible, and let it sit in the fridge overnight.

Slice an onion into thick slices, and arrange them on the bottom of a enameled cast-iron dutch oven (or something similar with a tight fitting lid). If you use a non-coated dutch oven, you could hurt your seasoning with the acids in the marinade. Put the butt on top of the sliced onions.

Put the DO in the oven at 250-275 for as long as it takes to become fork tender. It took mine about five hours. Pork butt is hard to overcook, so err on the long side, not the short side. A fork should slide into the meat "like butta'"

CD

 

I am not a dessert fanatic, in general, but I love bread pudding with a good whiskey sauce. I have "digestive issues" with blueberries, so I'd have to leave those out. I'm sure your bread pudding would be awesome even without the berries.

CD

 

I know the feeling. That smoked meatloaf was the first thing I really had a whole day off to prepare and cook, while working in my garden when not in the kitchen.

Hey, have you ever smoked a meatloaf? It is amazingly good -- nothing like mom made for a cheap dinner. I use a 50/50 mix of ground chuck and ground pork. It only smokes for an hour or so at around 350F, but absorbs smoke like a sponge. I've tried all the woods, and hickory is the best, by far, IMO.

You form a loaf, and put it on the grate with no pan to soak up the smoke.



CD

 

Well, tonight I'm having a Little Ceasers Pizza. But, earlier today my Son called to tell me my birthday present is gonna be really early this year. He ordered a Wagyu sirloin strip steak for me. I'm excited. Haven't had Wagyu/real Kobe beef since Tokyo in ~ 1970. IIRC a 4-5 ounce steak was around $50-60. That was a big chunk of my paycheck so I never had it again. Something about food for the wife and son IIRC. Anyway, when I get this I will definitely take pictures. There is an art to cooking these because the marbling starts to break down at 77ºF. Consequently, it is recommended they be thawed in the refrigerator.

wagyu

 

Whipped up a batch of guacamole for supper. Only thing wrong with it was the lack of cilantro. Got in a hurry shopping and forgot it. Still damn tasty though. Tastes better than it looks.

 

Needs more BACON !

 

Stopped on the way home from a VA appointment. Rewarded myself with a box of Popeye's Chicken with onion rings, mashed taters & gravy, red beans & rice, and biscuits. That should hold me for a couple days.

 

In honor of 4/20, I decided to do something I haven't done in a long time... roll a fatty and smoke it.

I took a chub of Jimmy Dean sausage, and wrapped it in bacon, in kind of a "zig zag" pattern. I smoked it on the Weber Kettle with some hickory wood.



Some people add all kinds of rubs to their fatties, but I just poured a generous amount of Vermont maple syrup on mine for the last ten minutes on the smoker. That stuff goes perfectly with smoked pork, IMO. Especially pork sausage and bacon.

When it was done, I sliced it up for some sliders.



Leftovers with biscuits and eggs for breakfast? That's what I'm thinking.

CD

 

Baja Salmon w/ Pico and Spicy Crema, Tossed Salad, Potatoes. the best $11 dinner in town.

 

This is how I like to cook.



Got some baby-back ribs being cooked with charcoal and hickory wood.

CD

 

GET. IN. MY. BELLY!

 

Great pizza at the local. Pesto, grilled chicken, broccoli, feta, mozz, oregano and some red pepper flakes.