For your BBQ'n weekend.... Pulled Pork Potato Skins... Bake your potatoes Cut in half and scoop out "some" of the center Fill with lightly sauced Pulled Pork Top with the shredded cheese of your choice and bacon pieces Back in the oven to melt it all down Top with more BBQ sauce and any other fixin's of your choice. Yumm, Yumm
NY Strip, Bourbon Brown Sugar & Ginger Redux, White Cheddar Cauliflower Mash, Peas, Thyme. Lots of similar ingredients to past posts because was cleaning out inventory. Time for summer stuff. 127.5 degree NY Strip sous vide reverse seared, blanched peas, simmered cauliflower, butter, cheddar, whole milk blended smooth, redux of bourbon, ginger, ketchup, brown sugar, cider vin and chili flake.
A few years ago, I helped a friend build his house, it was only a mile or so from a hospital. The food in the hospital cafeteria was cheap and plentiful, we ate lunch there every day for a few months until the house was completed. So, you don't have to be sick to eat hospital food.
Other than the fifteen pounds I gained in fluids from all the IVs. I've got serious cankles and my knees are not happy about bending. I lay down with my feet elevated when it gets bad, and within about 20 minutes, I can walk like a human. Now, for the story. I have esophageal varices, which are like varicose veins, only they are internal. They can, and do sometimes rupture, and bleed into the stomach. There is no cure, just treatment. That means dietary changes, and about 8 kinds of medicines. Oh, and absolutely NO alcohol. :incazzato: Even if I do everything I'm supposed to do, there is about a 20-percent chance it will happen again, someday. The dietary changes are really not that bad. More fresh fruits and veggies, and less red meat and fat, and go easy on the salt and acidic foods. CD
Hang in there CD. Gettin' old ain't for pussies is it? Diet shouldn't be a problem. I mean, it's not like y'all eat a lot of red meat in Texas, right? :devil: :nonod:
Have has some beef short ribs in the immersion bath for coming up on 48hours at 144 degrees. Gonna do them with a ginger, Dr.pepper glaze, fried rice and still undecided on veg, we'll see what looks best at the market.