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RelentlessOblivion
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  • 2 weeks later...

I was in the city yesterday and happened across a food truck specalising in burgers. I went with the beef teriyaki. Onion, carrot, shitake mushrooms, pickled asian veggies (not sure exactly what they were beyond that) wagyu beef and a drizzle of teriyaki sauce (their own recipe). I have got to go back there.

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I was in the city yesterday and happened across a food truck specalising in burgers. I went with the beef teriyaki. Onion' date=' carrot, shitake mushrooms, pickled asian veggies (not sure exactly what they were beyond that) wagyu beef and a drizzle of teriyaki sauce (their own recipe). I have got to go back there.[/quote'] That sounds amazing, it's making me realize just how dull my leftover spaghetti lunch is.
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I love making chili. Here's a brand new one with steak tips, ground beef, and chicken sausage in addition to beans, tomatoes, onions, and spices; and for kicks, I added corn and potatoes too. It turned out great. Unfortunately the beer was no longer fresh enough to be very enjoyable; my local grocery store has a bad habit of stocking beer long past its expiration date. I bet it was awesome in its prime... 20150406_211713.jpg

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Looks and sounds tasty' date=' you always have me wishing that I was better in the kitchen.[/quote'] This one's really easy, you just need a big flat-bottomed pot and a frying pan. Cut 1 lb of steak tips into 1" cubes; put the pot on medium-high heat, add a couple tablespoons of sunflower or coconut oil, and brown the steak tips in the bottom of the pot. After the meat has browned a little, cut up a large white or yellow onion into edible chunks and toss that in to saute with the beef. Salt and garlic can go in at this point too. Once the onions have gotten a bit translucent and maybe browned a bit, I like to add a few tablespoons of barbeque sauce or ketchup, which mixes with the oil and juices in the bottom of the pot and makes a nice brown sauce. Let that cook while stirring for another couple minutes, and then add two 28oz cans of diced tomatoes, a 15oz can of tomato puree, and three or four drained 15oz cans of various beans. (All of these are approximations, use your judgement.) Now's a good time to add more salt, garlic, cumin, and powdered dried red peppers. I buy a mix of hot and mild dried peppers from the grocery and grind them here, mostly mild for a deeper peppery flavor. If you're going to add potatoes, dice a few (red or russet) and put those in now as well. Cover the pot, lower the heat to medium-low, and let it bubble. Stir occasionally. Heat the pan over medium-high heat, add a little bit of oil, and cook 1lb of ground beef. I like to add salt, garlic, black pepper, and hot sauce or Worcestershire to it while it cooks. Once the whole pound is nicely browned, toss this in the big pot. Next into the frying pan is a pound or so of sausage, sliced into little discs. I've used hot Italian and kielbasa before, but my wife won't eat pork, so chicken sausage it is. Anyway, get this decently brown and toss that in the pot as well. Stir a bit, taste it, add more seasonings as needed. If you want to add corn, add it near the end. Check and make sure your potatoes are done; if they're cut small enough, you're probably close by this point. Once the potatoes and corn are done, you're through cooking - all you do with a longer cooking time is lose the flavors of your ingredients. Top with some cilantro, avocado, and yogurt, and chow down. This will make food for days, and it's awesome topped with eggs for breakfast.
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Hopefully I'll get a chance to give it a try' date=' I've been wanting to try your shepherds pie recipe for a while as well. Why doesn't your wife eat pork?[/quote'] Ooh, I need to make shepherd's pie again... She had a lot of shitty dry pork chops growing up, doesn't like bacon, and had her disgust reinforced by a spiritual advisor who told her that pork would attract bad energy or something. I love pork, but if I'm cooking for the family, I avoid it. Personally, I think the chili would be awesome with andouille and chorizo. I also like adding canned chipotles, and smoked paprika is amazing if you can get it.
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I remember not liking pork products when I was younger, probably also due to poor preparation and bacon's vastly overrated status, but after having tasted more gourmet sausage, slow cooked pork, and the various cured/aged pork incarnations, it has become perhaps my favorite meat. I wonder what it would take for her to give it a chance...

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I remember not liking pork products when I was younger' date=' probably also due to poor preparation and bacon's vastly overrated status, but after having tasted more gourmet sausage, slow cooked pork, and the various cured/aged pork incarnations, it has become perhaps my favorite meat. I wonder what it would take for her to give it a chance...[/quote'] Honestly I think it's the supposed "metaphysical" properties of it that keep her away now. I get what I can when I can: I had some great ribs on my son's birthday... Unfortunately I don't know much about cooking pork since I never have the opportunity.
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Just had two egg whites on wholegrain toast. Determined to lose half a stone of fat by end of the month and increase lean muscle mass at the same time. I have a gym membership I rarely use so going to be upping the frequency of gym visits to at least 4 a week as opposed to the patchy 2 that I manage now.

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  • 2 weeks later...
I'll be cooking ribs tonight. Marinated them overnight in a mixture of BBQ and tomato sauces' date=' cider vinegar, marmalade, chilli flakes, and garlic. I'll be slow cooking them for about 4 hours so they'll go on at 2pm and I'll serve 'em with hand cut chips (fries to you yanks).[/quote'] Slow cooking pork is the way to go. I tend to prefer my bbq spiced and smoked as opposed to slathered in sauce/marinated, but ribs are almost always good if they're slow cooked correctly.
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