billyhill

Hoping this works. Stuffed pork chops wrapped in bacon from Carol's sausage and country store in Georgia. A gift from my mother. Sausage stuffing has me wondering if I should not raise temp from my usual 141-142.

Chorizo with onions, roasted poblanos, potatoes, and mushrooms. Topped with scrambled eggs with flour tortillas available for those partaking.

I got to scratch an itch this morning. I went to start the obligatory bacon this morning and noticed the boiled eggs I had forgotten to take with me to school on Wednesday and I was suddenly struck by the need for egg salad. My egg salad supplier had long since moved away and I had not had it in years and have never actually made it myself. A little mayo, Dijon, salt, pepper, pickle juice and garlic powder later, and even keto bread couldn't kill my buzz.

I would be willing to take my chances. My biggest fear is I would walk around feeling hungry all the time.

Looks like boiled cookie dough.

I would drop $33/kg and smile all the way home. I also realized that I would like a shirt with the same coloration and pattern as that fish.

Steelhead?

I can't stop staring at your fish...

Breakfast for dinner. Jalapeno poppers and scrambled eggs. A breakfast tradition begun in covid lockdown.

If I could afford one, I would already have bought it. Probably best plan in the long run.

This may be built sooner, but is really a retirement thing . So, time would be available to plan the day around those activities. I have a wood lot and a chainsaw and access to a pick up truck. I have friends with sawmills that can feed me hardwood stock not suitable for cut lumber. 3 years till retirement, if all goes well.

I have grown fennel in the garden before. I need to try again.

I like fennel, but have never tried the pollen. What is it like? Had more chops for dinner. Roasted cauliflower with provolone. Jas.ine rice.

Food is how I show them they are loved. I am very blessed.

I am going to pull another turkey from the freezer next week and sous vide at least the breast so it will be available to feed the crew after my shoulder surgery.

My family is still pretty squeamish about pink pork. My wife only ate beef well done till we had be married for years. I'm slowly pushing the boundaries back. I love short ribs.

Yes a boneless chop cut from the loin. Seared in a large cast iron skillet preheated in a 500F oven Now the kids want SV porkchops for dinner. Usually not their favorite.

@Shelby, I tried the pork loin. I ran a test chop 3 hrs @141F. It was amazing. salt, pepper, a little garlic powder, a sprig of thyme and a pat of butter

The pork burger. Hoisin, soy, cilantro, and garlic chili sauce. Topped with pickled diakon and carrots from the garden. Fish sauce, lime, jalapenos, and Lao gan ma.

Just set up the grinder, meat is chilling, looks like that pork burger is going to happen. Venison chili on the agenda as well. May make some lentils as well. got to get ready for the week ahead.

I love pork burgers with hoisin, soy, cilantro, and fish sauce. That reminds me, I have a jar of carrot and daikon pickles in the fridge... This place is a bad influence. Good thing I picked up another pork loin today for $1.49/lb today. I couldn't resist.

Thinking about trying something along the lines of this... Build Your Own Wood-Fired Earth Oven – Mother Earth News I have mechanically minded assistants (Son and my friend, his construction instructor), we just have to build him a forge in return. I am figuring the forge will serve to high temp sear...😁 On a teacher's salary, it will have to be on the cheap.

That is lovely. Now I am craving a hot ham and cheese. I made red beans and rice, without the rice

I am always amazed at the range of dishes seen here. If given the chance, my wife will always eat bacon, scrambled eggs with cheese, and toast buttered before going under the broiler and being browned on one side only. She really isn't picky, just satisfied with what she knows.

Perhaps I should have said processed carbs. As for the sandwich, an unholy substance know as keto bread. It is to bread what fake meat is to vegans.