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Post by fram773 on Feb 23, 2018 0:28:35 GMT -6
I always bought Mackarel because I’m a cheapskate. Mixed with lettuce, mayonnaise, tomatoes, sandwich buns,!etc you really can’t tell much a difference. I’m not a fan of tuna anyways because it’s loaded with mercury. I usually buy sardines instead.
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Post by razorhound on Feb 23, 2018 10:04:58 GMT -6
I know what I wish I had...some crispy fried corn beef hash and two eggs sunny side up!
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ShadowsDad
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"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Feb 23, 2018 14:28:33 GMT -6
Speaking of eggs... We have 5 hens but because of the cold they haven't been laying. This has been going on for 2 months. But we had a warm snap for the past week and have been getting about 4 eggs every 2 days. We were actually forced to buy supermarket eggs there for a time. Our eggs have almost orange yolks, and I know how fresh they are. Eggs from the supermarket have to be 4-5 weeks old since they will peel easily after boiling. A fresh egg just doesn't peel worth a hoot. Anyway, it's nice to have fresh eggs with the "right" color yolks again.
We also have guinea fowl. If I find their eggs, and they only lay in the summer, one needs a hammer and chisel to open them, but they have yolks even darker orange and while small are IMO much better than chicken eggs. Probably because there is more yolk and less albumin. But I can't always find the nest. They free range to eat ticks and such, so they don't lay in the coop.
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Apr 8, 2018 16:52:32 GMT -6
The hens are still laying poorly. But laying. But the reason I post isn't for that. Tonight I rewarmed (via sous vide) and torched some previously sous vide steaks. Just delicious. It's grilling+ w/o setting foot outside. Of course I told the wife that it sucked and that she needn't bother, I'd finish them to save her from the agony. Yup, that's me, I'm all about people. I also had asparagus, I have no need for a starch.
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on May 8, 2018 0:12:45 GMT -6
Tonight saw the first of the season cherry smoked burgers. But I got a brainstorm and decided to use the first of the smoke and fire to grill some sliced spam. I can't remember ever doing that before. Cherry is a bit too sweet of a smoke for pork, but I tried it anyway. In the morning I'll have a better idea as to how it tastes when I make a spam/egg/cheese on a toasted bun breakfast sandwich.
The burgers were excellent. It's been too long with the Primo being buried in snow.
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Post by wchnu on May 8, 2018 19:13:05 GMT -6
Glad I brough a snack tonight. That all sounds great. I bet the spam is great.
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ShadowsDad
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"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Oct 8, 2018 14:55:05 GMT -6
Most folks know that I had a very mild heart attack in early June. That means that I'm on a very strict diet (of my own) of low saturated/trans fats (none is best) and sodium. Sodium is everywhere in factory made foods and the bad fats I can easily dodge. Factory made bread is laced with it since it loses flavor the second it's put in plastic for transport to the supermarkets, and sodium adds inexpensive flavor. But I can make bread, and good bread, with little sodium. Since we're cooling down in the frozen north and our homes need supplemental heat I made 2 loaves today and could fire up the indoor oven. I used a friends dinner roll recipe, with changes . I used 1/3 freshly ground white whole wheat and other additions to strengthen the gluten structure since actual whole wheat destroys that and without it one doesn't have bread but a pancake. The final product wouldn't be recognized as her recipe, but sliced hot out of the oven it's really good, and the real fresh ground wheat* makes it taste really good. I love fresh bread. *modern "whole wheat" in the USA is not real whole wheat unless it comes out of the refrigerator; genuine whole wheat will go rancid in a few months without refrigeration. So "they" remove the good nutritional parts of the wheat that will spoil and sell the rest as whole wheat.
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9nein9
Lather Catcher
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Post by 9nein9 on Oct 9, 2018 5:43:49 GMT -6
My 10 yr old daughter cooked me pan cakes for breakfast with dark oak aged maple syrup made locally here . Doesnt food always taste better when someone else makes it ? On Sunday at my mothers we had turkey.
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Post by ordinaryshaver on Oct 9, 2018 20:19:39 GMT -6
Swmbo decided I wanted to cook supper for us tonight, so, I made shepards pie, since it had been raining all day. It is a great carb load, and sticks to your ribs. It is ground hamburger (in absence of venison or antelope) mashed potatoes, and shredded cheese. I dont put the peas or corn in it, instead I will cook them seperately.
It was good and filling and after supper, I washed it all down with a 3 finger shot of DeWars white label.
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9nein9
Lather Catcher
Posts: 796
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Post by 9nein9 on Oct 9, 2018 20:38:20 GMT -6
Swmbo decided I wanted to cook supper for us tonight, so, I made shepards pie, since it had been raining all day. It is a great carb load, and sticks to your ribs. It is ground hamburger (in absence of venison or antelope) mashed potatoes, and shredded cheese. I dont put the peas or corn in it, instead I will cook them seperately. It was good and filling and after supper, I washed it all down with a 3 finger shot of DeWars white label. Yummmm and yummmmmm !
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ShadowsDad
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"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Oct 9, 2018 21:37:47 GMT -6
Yup, shepherds pie is delicious!
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9nein9
Lather Catcher
Posts: 796
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Post by 9nein9 on Oct 9, 2018 21:53:37 GMT -6
I do like the veggies in mine and hamburg for meat. Getting hungry just thinking about it now .
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ShadowsDad
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"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Oct 22, 2018 9:49:25 GMT -6
Made 2 loaves of 50% freshly ground whole white wheat bread yesterday, sans salt, but they do have sodium in the form of vitamin C added to strengthen the gluten structure. Why make bread? I like to stay under 500mg sodium per day. Read labels to see how difficult that is to do. Many breads will put one over that with 2 slices. Add cold cuts and cheese and you could be up over 1000mg sodium. In the past I was among those folks with high sodium intake, but that has changed.
Today I'm going to grind up some 95%+ lean beef. It has yet to be decided what we're going to make with it.
The other day I made spaghetti sauce with Hunts no sodium added canned "sauce". Anyone using it straight out of the can is in for a rude awakening. It appeared to be only ground up tomatoes, but I think the label said it had basil and garlic in it. I couldn't detect any. It would have very bland on it's own. I added basil, oregano, gran' garlic, and some crushed red pepper and brought it to a simmer. When I got done with it it was quite tasty, even more so the next day. Freshly shredded Pecorino Romano (yes I know, sodium, but some things are required) finished the spaghetti. Supposedly Contadina makes no sodium added canned tomatoes, but our supermarket doesn't carry that brand. They do however have a house brand that is no sodium added. Someone makes it for them and puts on the supermarket label; it might be Contadina for all I know. But for a really quick sauce what I did the other day with the Hunts was really good. By the time the spaghetti was ready so was the sauce.
Anyway, the BP is doing good, the LDL/HDL in Sept' 1 was 43/72 (not a typo), and I'm doing good. (I had a triple bypass in early June after an extremely mild heart attack)
I did cheat a bit on Saturday... I allow myself 2 eggs per week, so I had them and 2 very thin slices of lower sodium Spam, fried crispy to get rid of as much fat as possible. No salt on the eggs, and I really missed that. In my previous life I couldn't eat eggs w/o salt. If there is any left by next Saturday I'll probably crisp up another 2 slices and dice it finely and add it to my eggs for the sodium content.
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Post by kfralin on Oct 24, 2018 15:08:57 GMT -6
White bean chili: sautéed garlic/onion/celery/carrot in olive oil. Add ground turkey and hot Italian sausage until browned. Add 6 cans navy beans, cumin, oregano, chili powder to taste, sea salt. Simmer for 1 hour plus until spices familiarize. Add chicken stock to achieve proper soup consistency. Top with scallions and favorite shredded cheese blend. Add an spoon of sour cream if desired. Serve wth lime wedges.
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Post by ordinaryshaver on Oct 25, 2018 17:53:46 GMT -6
Hot dogs and Mac n cheese. It's what the little ones want, and we let them pick (wothin) reason on tbursdays.
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