KraneXL

Cooked my first pork roast today. Just found a recipe online and went from there. Just wish I would have remembered to buy that rosemary and garlic powder from the supermarket last week. Oh well, I used garlic cloves instead.

canklecat

Rosemary is great stuff, very underutilized. I clip sprigs from my friend's yard whenever I visit and they last for months. I keep 'em in a ziplock baggie in the freezer. Sticky, pungent and a great flavor with all kinds of dishes.

I have a pork roast thawing in the fridge now. Got impatient so I bought a couple of good looking pork chops on sale the other night. Just finished eating a couple hours ago after a hard late evening ride. Sides were homemade pinto beans from scratch (canned just loses the firm texture) and potato salad with mustard and egg.

I was hungry and in a hurry so I seared the pork chops quickly (in coconut butter, which was surprisingly easy to use for my first try -- handles high heat without smoke, has no particular flavor or odor), then covered the skillet until the juices ran out, added a dollop of minced garlic and bottled BBQ sauce (not too much, I didn't want it sweet), let it simmer until thickened, let sit for a few minutes off the heat. Perfect.

My favorite seasoning is called Pasture Pickle Dustin' from Cagle Foods, of Cagle Steaks in west Texas. Alas, it's no longer available so I'll need to make my own. It's a classic savory Texas style dry seasoning with dill, mustard seed and a few other seasonings I need to identify to brew up my own. I've tried all kinds of rubs and dry seasonings and this was the best. Some Montreal seasonings are pretty close. Doesn't need to marinate overnight, it flavors the meat just fine while cooking.

redlude97

If you guys don't have a sous vide yet, get one. Makes it easy to cook any type of meat, including the dreaded chicken breast keeping it moist and edible for long periods of clean eating.

KraneXL

Been looking for a good rub. So far, most have been pretty bland.Learned something new today. Steak cooked in water. Who knew?

KraneXL

Used the pork in a salad today with my favorite blue cheese dressing.

rumrunn6

last night was chicken, rice & veggies

KraneXL

That's is my staple, and what I had in mind to buy. But I passed this huge pork loin (enough for 8) that was on sale so I grabbed it instead. Had no idea what I was getting, and had never cooked a pork loin, but that was a lot of meat for $1.99.

Now I just have to be a bit creative to keep a week's worth of meat from getting boring. The salad last night was a fantastic change of pace -- with all the different flavors -- and just what the doctor ordered.

rumrunn6

well it's all cooked, right, so you can slice it up & freeze some of it, meaning you don't have to consumer it all within a week

KraneXL

LOL, I guess I just didn't want to do any more cooking. But on that note, I guess it can swap places with the ground beef from the freezer.

rumrunn6

ha! there ya go! I joked with my Wife that when gets back from her trip abroad, the freezer will have lots more room. meaning, I'm throwing out the entire bottom layer of gosh knows what, that hasn't been seen in years she said "OK", guess now I have to go digging

KraneXL

Walking through the meat section and saw this on sale at 50% off. My first ever pulled pork.

KraneXL

My sole meal for low carbs day. Ok, besides a bland protein shake and a bitter naval orange. I try not to eat any fruit on low carbs day, but I get tired of having to throw them out. I guess I just buy it to decorate the bowl?




Mushroom bacon cheese burger on my classic toasted cracked sour dough.

thanksgolfing

this thread is making me hungry

Hondo Gravel

KraneXL

Post something yummy. I could use some new ideas. I just won't look until after my fast is over.

KraneXL

kellyon

Now I try to take homemade food even to work, need to lose some weight till my next bike trip. I ordered special containers for that at https://allinpackaging.co.uk/containers/ as I'm on a healthy diet now. For lunch today I have roasted salmon and vegetables with basmati rice.

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KraneXL

Umm, that looks delicious. However, I very rarely cook fish at home, and even then only includes tuna and shrimp (which are more prepared than cooked). I'll prepare a tuna melt about once in a year or two.

I guess I could learn how to cook more fish (omega 3 and all), but frankly, I enjoy that special treat of having something I can't cook at home and eating it when I go out. Shrimp and salmon are my main go-to seafood meals especially when I'm at a seafood restaurant.

I will try that Basmati rice though. Highest nutritional rice and low-glycemic value. What more could you ask for? I guess the brown variety? Wonder if my supermarket sells it? Anyway, thanks for the suggestion.

OldTryGuy

I would replace the rice with Quinoa. https://www.goodhousekeeping.com/hea...noa-nutrition/

KraneXL

Not a real fan of soy sauce. Otherwise, sounds like something I'd enjoy. That's two new items to add to my July grocery list.

KraneXL

bruce19

Tonight after a spirited group ride of 27 mi. at 15 mph we went to the local brew pub. Sat outside in lovely weather and had burritos and beer,.

KraneXL

And yet not a single photo of said burrito was seen that day. Was it at least a craft beer?

rgconner

Scrambled eggs with onions and herbs de provence. I soak the herbs in a tsp of hot water then mix into the eggs.

Then I make corn tortilla tacos out of them.

bruce19

It was Thimble Island Lager from a brewery in southern CT. A drinkin' beer. And, a "guest beer" to the brewery. The burrito was good in an American way. But, not close to the Mexican food we had in a little town called San Juan Bautista in CA. Was there for a wedding this past June.