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Whatcha Eatin'?


RelentlessOblivion

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Oooo sesame chicken sounds nice. I have some sesame seeds that need using up....

 

Tonight I made carne asada street tacos with steak I marinated for 48 hours until it was filet mignon tender, and loaded with flavor.  I charred the steak on the outside and cooked to medium rare perfection, then served it up with avocado creme fraiche, shredded cabbage, and pico de gallo (all home made of course) on some small corn tortillas.  For my paleo version I just ate it on a bed of shredded cabbage.  Pure flavor sex right there.

Late night snack: romaine lettuce leaf "taco" with turkey, cream cheese, sriracha, mustard and cucumber slices. S&P that bitch up and you have a crunchy, spicy, creamy, meaty snack.

this is what one of my romaine lettuce "tacos" looks like. I flatten the other leave there and make a sort of sandwich and I generally put on:
 

turkey slices, roast chicken, roast beef, mustard of some kind, hot sauce or sriracha, mayo, cream cheese, red onion, cucumber, sprouts and whatever else I have on hand that I want to eat. Romaine leaves are my vehicle for a lot of foods. I don't miss sandwiches or bread one tiny bit.
 

b129cfdaea9c991342e2682b7e843c03.jpg

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Damn Ghouls remind me to swing by yours for dinner when I'm in Cali next year...

 

Technically not "eating" but I did just smash my post-workout protein shake. Choc-mint goodness right there. If you hate the taste (and I honestly can't say I blame you) of protein shakes the BSN "Sinful Six" range WILL change your mind.

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Oooo sesame chicken sounds nice. I have some sesame seeds that need using up....

 

Tonight I made carne asada street tacos with steak I marinated for 48 hours until it was filet mignon tender, and loaded with flavor.  I charred the steak on the outside and cooked to medium rare perfection, then served it up with avocado creme fraiche, shredded cabbage, and pico de gallo (all home made of course) on some small corn tortillas.  For my paleo version I just ate it on a bed of shredded cabbage.  Pure flavor sex right there.

Late night snack: romaine lettuce leaf "taco" with turkey, cream cheese, sriracha, mustard and cucumber slices. S&P that bitch up and you have a crunchy, spicy, creamy, meaty snack.

this is what one of my romaine lettuce "tacos" looks like. I flatten the other leave there and make a sort of sandwich and I generally put on:
 

turkey slices, roast chicken, roast beef, mustard of some kind, hot sauce or sriracha, mayo, cream cheese, red onion, cucumber, sprouts and whatever else I have on hand that I want to eat. Romaine leaves are my vehicle for a lot of foods. I don't miss sandwiches or bread one tiny bit.
 

b129cfdaea9c991342e2682b7e843c03.jpg

Nice, always wanted pics of your famous "taco".

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I've made a simple egg custard for a party, and I'm eating the one that fell on the floor (eating choice parts of it at any rate). I have not made much in the way of custards, but I want to, because I love them. I also like English nursery puddings which we are but dimly aware of over here, but we do get pictures and catch intriguing names on occasion. I guess the Harry Potter movies (No. I do mean movies, because they look better than they sound) have got us thinking about nursery puddings.

Nice custard, I might go back for the rest of it. Just kidding.

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A very poorly balanced chicken vindaloo. All I get is chilli and whilst I don't mind spicy food one bit there should still be depth of flavour. Don't taste any vinegar, any of the subtle spices, don't even taste the chicken because there is so much chilli. A shame because every other time I've had something from this place it's been perfect.

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  • 3 weeks later...

Last night I made apple cider pork stew and it came out fucking amazing. Didn't have celery so I swapped it out for radish - which - is really good cooked and served like any other root vegetable and tastes like turnip though a little milder. Highly recommend putting radish into your braises.

Here's the recipe. It turned out fucking UNREAL.  Try it. 

One of the best things about this is the cost of pork shoulder.  Even from whole foods which is expensive as hell I got a 2lb portion (enough to feed 4 people) for $9
 

I ended up making this on Saturday per your recommendation, and yes, it was outstanding. I'm having it for breakfast right now. Sent from my HTC One_M8 using Tapatalk
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I ended up making this on Saturday per your recommendation, and yes, it was outstanding. I'm having it for breakfast right now. Sent from my HTC One_M8 using Tapatalk

I'm already planning on when I'm next going to make this. My mouth is watering just thinking about it.  I make it with a little less cream and a little more chicken stock, because I don't like it so rich, and I serve over egg noodles instead of rice.  Did you do yours the same or make modifications?

 

Husband had never tasted angel food cake before.  So I baked one from scratch, covered it with simple vanilla whipped cream and a drizzle of strawberry-lemon-thyme sauce.  It was pretty much divine.

Tomorrow for supper I've got some pork chops brining over night and I'll cook them up with a nice apple and onion cider gravy and sage stuffing.

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I ended up making this on Saturday per your recommendation, and yes, it was outstanding. I'm having it for breakfast right now. Sent from my HTC One_M8 using Tapatalk

I'm already planning on when I'm next going to make this. My mouth is watering just thinking about it.  I make it with a little less cream and a little more chicken stock, because I don't like it so rich, and I serve over egg noodles instead of rice.  Did you do yours the same or make modifications?

 

Husband had never tasted angel food cake before.  So I baked one from scratch, covered it with simple vanilla whipped cream and a drizzle of strawberry-lemon-thyme sauce.  It was pretty much divine.

Tomorrow for supper I've got some pork chops brining over night and I'll cook them up with a nice apple and onion cider gravy and sage stuffing.

I served over rice, but based on the taste I think it might be better over mashed potatoes. I had a 3.75 lb pork shoulder, so I did everything about 1.5 times the recipe accordingly. The only substitution that I made was the Dijon mustard, I didn't have any, so I used spicy brown mustard. Since spicy brown usually has horseradish, it still worked together well, and was maybe a bit more rich and less sweet because of it. I drank the apple cider that I cooked it with while eating it, and garnished with green apples, and it was killer. Thanks again for posting it.

Sent from my HTC One_M8 using Tapatalk

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