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JoNorvelleWalker

Dinner 2020

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5 hours ago, CantCookStillTry said:

On tonights edition of Where Is The Carb, himself has some Roasted Turkey Breast with a side of Ham, Jalepeno & Cheese Scrambled Egg.

 

If anyone wants to send me some proteiny Inspo that would be awesome. He never complains but I'm getting bored of meat/egg/meat&egg cooking. 

 

Feeling your pain, hon. My GF did variations on the whole Keto/Atkins thing for the last couple of years, including a very earnest attempt at hardcore keto-ing last year. She now has a cholesterol issue, for the first time in her life, and her doctor has her eating on the DASH plan (which is a much happier experience for me).

It was especially difficult for me because a) she seldom eats anything left over; and b) frugality is too deeply engrained in my DNA to allow food to go to waste. So I'd end up eating her high-protein, high-fat leftovers at lunch, because try as I might it's really difficult to cook single-person portions of anything. Amazingly I did manage, in spite of the odds, to maintain my own weight.

On a practical note, fish and shellfish make a nice change of pace. There's also the option of legumes, depending how militant he is about the percentage of carbs in 'em.

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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Tomato and basil

210321152_ScreenShot2020-06-26at5_29_57PM.thumb.png.b81f49602fd48881fb2b2702bf796ceb.png

 

Squigglies with housemade ricotta, sausage and peas, basil and mint

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eGullet member #80.

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Made another standard rye.  Not the prettiest loaf but tastes great!  Dinner was egg salad with carrots, celery and piece of the bread.  Also tomato soup (Ritz crackers not shown) made from the tomato sauce leftover from the pizza a few nights earlier.

 

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Mark

My eG Food Blog

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22 minutes ago, mgaretz said:

Made another standard rye.  Not the prettiest loaf but tastes great!  Dinner was egg salad with carrots, celery and piece of the bread.  Also tomato soup (Ritz crackers not shown) made from the tomato sauce leftover from the pizza a few nights earlier.

 

rye6.jpg.bf034d8e880b491d40d2d9545ed4b05d.jpg

 

egg-salad3.jpg.ef74b6699355e1bde984e0a289f5e027.jpg

 

 

Roast the carrots as you often do nicely, accidentally shove the celery into the compost receptacle and I am right there. Ritz crackers - been years but ouch they are good. 

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Cooked indoors due to thunderstorms...salmon fillet (brushed with mixture of balsamic glaze, grainy mustard, honey), sweet potatoes (white flesh, purple skin) that were par-cooked whole in micro, then sliced about 1/2” thick. Placed them on a sheet pan lined with non-stick alum foil, brushed with oil, a drop of agave syrup, aleppo pepper, salt. Steamed asparagus in the micro.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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stir fry tonight. I really miss Szechuan food. This has pork and broccoli, ginger garlic, red onion, scallion, chili black bean sauce, and hoisin.

the sake was a Kuboya Suijyu Dai Ginjo Nama

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99.6F today.    That's the outside temp, not mine!     Light supper.

 

Blistered farm stand green beans with truffle salt.   Incredibly good!    Husband scarfed them like popcorn.

 

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(Cold) raw tomato sauce on (hot) squigglies.   Always a hot weather winner.

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I'm going to poach an egg in the remaining half cup sauce in the morning.   Will advise.

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eGullet member #80.

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Posted (edited)

Cypriot/Greek inspired slow roast Lamb. 

Garlic, lemon, Cinnamon, Oregano & Rosemary marinade for 24 hours. 

Balanced on some tiny potatoes kidlet dug up from his great grandmothers veggie patch. 

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Five hours later and the carnivore should be happy. Little drier than I would have liked but I'll put that down to me using a leg not a shoulder. I just can't seem to find lamb shoulder down here. 


Edited by CantCookStillTry (log)
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Frittata with kelp.

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I eat so much asparagus, not sure if these were ever posted...

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Posted (edited)

Meet the Jorge

 

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This is a dry aged chuck end cut rib-eye/   one of the best steaks I have eaten .

 

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sorry.. this was a cross cut through  the deckle

 

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Edited by Paul Bacino (log)
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Its good to have Morels

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Posted (edited)
2 hours ago, Paul Bacino said:

Meet the Jorge

 

50052570047_08a9897c3f_b.jpg

 

Was this from Flannery?

 


Edited by Margaret Pilgrim (log)
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eGullet member #80.

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12 hours ago, robirdstx said:

B0A17575-AB00-4FA6-A987-2484A337E22C.thumb.jpeg.b73a0dd48d1395f161455e0121780ffd.jpeg

 

Grilled Chicken Thighs and Coleslaw 

 

 

 

@robirdstx what did you season those thighs with? they look great

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8 minutes ago, scamhi said:

@robirdstx what did you season those thighs with? they look great


Thank you. My husband is the grill master. He starts the thighs over direct heat and then moves them to the top shelf and turns them at 10 minute intervals until done. Really crispy skin! These particular thighs were lightly seasoned with a cajun mix, but the color comes from the grilling.

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1637125976_Ceasar06-24IMG_1449.jpeg.ae5b480e5ce9477977e748884f7c1274.jpeg

 

Almost Caesar as an appetizer before...

 

2111192272_Porkchopspansauce06-24IMG_E1448.jpeg.3d7b677500498c4921590c2e812346bc.jpeg

 

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Pork chops, pan sauce, side of potato salad, Jacques style.

 

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Chicken scarpariello, asparagus, baguette. One of my favorite chicken dishes, this one made with Joyce Farms poulet rouge, braised in the CSO after stovetop browning. Plating not included.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

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10 minutes ago, rotuts said:

not quite - he's doing these short videos on his Facebook page; sometimes they show up on his web site as well...

 

 

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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My family have decamped back to the beach for the next two weeks.  Here is the view

 

view3.thumb.jpg.57c2ed0a18fd9bc7661091c9f38d0146.jpg

 

And here is the kitchen I get to cook in

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Last night we did takeout as we were all tired after the drive and unpacking.  Pizza it was.  Cheese

 

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Pepperoni

 

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Olives, basil, and peppers

 

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Margharita

 

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Mushroom and extra cheese

 

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Mushroom pepper and onion

 

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Desserts from the local bakery

 

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@liamsaunt  I like the kitchen/bar set-up. Are those enoki mushrooms on the pizza? I've always found them cute but very mild.

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Beautiful view. Beautiful kitchen. Pizza doesn't look bad, either.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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