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Thread: Whatcha Eatin?

  1. #1051
    Oatmeal and an navel oramge for breakfast to start getting ready for the auction.
    From the wilderness into the cosmos.
    You can not be afraid of the wind, Enterprise: Broken Bow.
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  2. #1052
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    Wife tried out a new recipe (made up in her head) for a chicken casserole. NAILED it. Eating it now.
    Do good work. óVirgil Ivan "Gus" Grissom

  3. #1053
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    Quote Originally Posted by Torsten View Post
    Lunch in Wellington, and my host and guide would not let me pay for it. Thanks again pzkpfw!
    Oops, missed this to post the pic from my side of the table (squid salad, with a side of kumara (sweet potato) fries). I'm glad for your pic too, I really did enjoy the adult beverage, and your pic got the label.
    Measure once, cut twice. Practice makes perfect.

  4. #1054
    Some tomato soup after bringing in some wood.
    From the wilderness into the cosmos.
    You can not be afraid of the wind, Enterprise: Broken Bow.
    https://davidsuniverse.wordpress.com/

  5. #1055
    Made a trip into town to get some of my favourite liquid since it was sale, also picked up some hamburger, bacon and cheese, I wonder what you could make from those.
    From the wilderness into the cosmos.
    You can not be afraid of the wind, Enterprise: Broken Bow.
    https://davidsuniverse.wordpress.com/

  6. #1056
    A hamburger with cheese in the middle with pickles and a sauce of sriricha sauce and honey mustard and a microwaved potato and a toss salad.
    ETA: wish I had gas for the bbq it is such a nice day out.
    From the wilderness into the cosmos.
    You can not be afraid of the wind, Enterprise: Broken Bow.
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  7. #1057
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    I find I am making far better hamburgers on a griddle on the gas cooktop than I ever did on the BBQ.
    Cum catapultae proscriptae erunt tum soli proscript catapultas habebunt.

  8. #1058
    Quote Originally Posted by Trebuchet View Post
    I find I am making far better hamburgers on a griddle on the gas cooktop than I ever did on the BBQ.
    I like the BBQ because it is outdoors, which means the weather is fair.
    From the wilderness into the cosmos.
    You can not be afraid of the wind, Enterprise: Broken Bow.
    https://davidsuniverse.wordpress.com/

  9. #1059
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    I just had another burger. I decided I was turning the heat down too far, so left it up for a bit of char. Best one yet!
    Cum catapultae proscriptae erunt tum soli proscript catapultas habebunt.

  10. #1060
    Just a tomato sandwich and tomato juice.
    From the wilderness into the cosmos.
    You can not be afraid of the wind, Enterprise: Broken Bow.
    https://davidsuniverse.wordpress.com/

  11. #1061
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    Things are grim here at Chez Trubuchet! We are reduced to subsisting on toilet paper, because the cat food is reserved for the cats.

    HaHa! I amuse myself!

    Tonight was grilled loin pork chop, grilled onions, baked (ok, microwaved) potato, garlic bread, and red wine. Quite delicious.
    We've got two more chops in the freezer but next time to a store I should get another spud and onion. And some hamburger (85/15) and buns.

    I think I'll try to take advantage of the "seniors only" hours when I go to the store. Of course, if they enforce that like they do the "service dogs only" policy, it'll be packed with millenials.
    Cum catapultae proscriptae erunt tum soli proscript catapultas habebunt.

  12. #1062
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    Quote Originally Posted by Trebuchet View Post
    We've got two more chops in the freezer but next time to a store I should get another spud and onion. And some hamburger (85/15) and buns.

    I think I'll try to take advantage of the "seniors only" hours when I go to the store. Of course, if they enforce that like they do the "service dogs only" policy, it'll be packed with millenials.
    Yes, I was going to say to go early. Last time I went to the store (last week) there were no potatoes and very few onions left. This was early evening. I didnít need potatoes (I had a good supply at home) and wasnít going to buy any but did want onions and was looking around just to see what was left. Rice was mostly gone too.

    My dinner is more on the simple side: cut up pieces of smoked sausage (that had been kept in the freezer), potato and onion, add a bit of salt, garlic and a few other flavors. It is easy to make a good sized batch that will last a few meals so less work. Inexpensive too, but thatís a lower priority.

    "The problem with quotes on the Internet is that it is hard to verify their authenticity." ó Abraham Lincoln

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  13. 2020-Mar-23, 02:42 PM
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  14. #1063
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    I have been deer stalking with a friend. I have a freezer full of venison. A lot went to friends and family but I have made some amazing casseroles, pies, ragout, cottage pies etc involving lots of red wine, rosemary, garlic and mushrooms.
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  15. #1064
    A couple of burgers, fries and salad while watching the newa.
    From the wilderness into the cosmos.
    You can not be afraid of the wind, Enterprise: Broken Bow.
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  16. #1065
    Cheese, crackers, olives, broccoli, and little chorizo need a break ffom popcorn.
    From the wilderness into the cosmos.
    You can not be afraid of the wind, Enterprise: Broken Bow.
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  17. #1066
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    I am just about to set down with some hot Damper I have just baked. Damper is Australian Bush tucker bread - a type of soda bread.

  18. #1067
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    Feb 2003
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    Packet of Pork Scratchings and a bottle of Black Sheep
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  19. #1068
    A turkey sandwich, someone cooked a turkey the other day.
    From the wilderness into the cosmos.
    You can not be afraid of the wind, Enterprise: Broken Bow.
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  20. #1069
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    Mexican! ... but most importantly ... at my Daughters' place!

    Haven't seen her or her partner much at all for 7 weeks. Was nice to see them both.
    Measure once, cut twice. Practice makes perfect.

  21. #1070
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    Quote Originally Posted by pzkpfw View Post
    Mexican! ... but most importantly ... at my Daughters' place!

    Haven't seen her or her partner much at all for 7 weeks. Was nice to see them both.
    Awesome. And congratulations on your country having done so well with the virus situation.
    Cum catapultae proscriptae erunt tum soli proscript catapultas habebunt.

  22. #1071
    Some pasta salad, tossed salad, and cheese and 2 chicken quesadillas.
    From the wilderness into the cosmos.
    You can not be afraid of the wind, Enterprise: Broken Bow.
    https://davidsuniverse.wordpress.com/

  23. #1072
    Looks like chicken, corn on the cob and rice, after walking about 8.5 km in hours I could use it.
    From the wilderness into the cosmos.
    You can not be afraid of the wind, Enterprise: Broken Bow.
    https://davidsuniverse.wordpress.com/

  24. #1073
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    Jun 2004
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    Steak dinner. Which I kinda messed up.
    First, I gave my wife a dinner menu:
    Hot Dogs.
    Spam Dogs.
    Hamburgers.
    STEAK.
    Fish & Chips.
    Frozen pizza.
    Grilled cheese.

    You may be able to guess what she chose.

    But I hadn't looked properly at the steaks before I was putting them on. I'd even seasoned one side and flipped them onto the grill before....
    HOLY COW! THOSE ARE AS THICK AS THEY ARE WIDE!

    Ok, too late now. Continue cooking. Leave heat up higher than usual. Rotate onto the thick side, not just the opposite side. Eventually, I get hers off.
    She generally likes them to moo when cut into. And told me to put it back on.
    I took mine off and butterflied it, like I should have done at first. Gave hers a couple more minutes. She was satisfied. And mine wound up delicious as well.
    Cum catapultae proscriptae erunt tum soli proscript catapultas habebunt.

  25. #1074
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    Mar 2004
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    Yeah, I did something similar recently. Costco has USDA prime steaks. Usually itís hard to find USDA prime anymore. Of course it is more expensive but I am not eating out much, so I thought ďwhy not?Ē Thing is, I donít cook steak very often these days, and these were very thick. First steak ended up underdone for my taste, second a bit over, third was about right (they came in a pack of three). Still, not quite as special a flavor or ďmelt in your mouthĒ texture as I had hoped. (When I was a kid and when we lived in the midwest it was easy and not too costly to buy amazing steaks.)

    Iíll take a bit of a break, but will try again one of these days.

    "The problem with quotes on the Internet is that it is hard to verify their authenticity." ó Abraham Lincoln

    I say there is an invisible elf in my backyard. How do you prove that I am wrong?

    The Leif Ericson Cruiser

  26. #1075
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    Quote Originally Posted by Van Rijn View Post
    Iíll take a bit of a break, but will try again one of these days.
    If you have a meat thermometer, try cooking with the reverse sear method. I get good, consistent results.

    After three weeks, I finished up my Canadian bacon today with a lot of slicing and vacuum sealing.



    This was just the first half of what started off as a 9-pound pork loin.
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  27. #1076
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    Quote Originally Posted by PetersCreek View Post
    If you have a meat thermometer, try cooking with the reverse sear method. I get good, consistent results.

    After three weeks, I finished up my Canadian bacon today with a lot of slicing and vacuum sealing.



    This was just the first half of what started off as a 9-pound pork loin.
    Hmmmmm...I havenít used your recipe in some time and I have a small tenderloin in the freezer just taking up space. And a bunch of Mortonís Tender Quick.

  28. #1077
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    Quote Originally Posted by PetersCreek View Post
    If you have a meat thermometer, try cooking with the reverse sear method. I get good, consistent results.

    After three weeks, I finished up my Canadian bacon today with a lot of slicing and vacuum sealing.



    This was just the first half of what started off as a 9-pound pork loin.
    Ok, gonna have to look that up. Unfortunately our digital cooking thermometer crapped out recently, registering 150F at ambient temps. And for some unknown reason the kitchen store has been closed. I got an "instant read" mechanical one at the supermarket. "Instant" apparently means several minutes.
    Cum catapultae proscriptae erunt tum soli proscript catapultas habebunt.

  29. #1078
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    Quote Originally Posted by Trebuchet View Post
    Ok, gonna have to look that up. Unfortunately our digital cooking thermometer crapped out recently, registering 150F at ambient temps. And for some unknown reason the kitchen store has been closed. I got an "instant read" mechanical one at the supermarket. "Instant" apparently means several minutes.
    The best and fastest is the Thermoworks Thermapen but it ainít cheap. Sometimes they run open box sales.

    https://www.thermoworks.com

  30. #1079
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    Quote Originally Posted by schlaugh View Post
    The best and fastest is the Thermoworks Thermapen
    Agreed. Iím a fan. I have that, the ChefAlarm, one of their kitchen timers, and the Smoke wireless barbecue thermometer.
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  31. #1080
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    Quote Originally Posted by schlaugh View Post
    Hmmmmm...I haven’t used your recipe in some time and I have a small tenderloin in the freezer just taking up space. And a bunch of Morton’s Tender Quick.
    Years ago, my very first test run was with a tenderloin, since it was smaller and cheaper...and I still used TQ for Canadian bacon even though I have other curing agents. These days, I use meat netting on pork loins but I'd use some marline hitching to truss a tenderloin.
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