What are you eating/cooking?

[ACamp1900]

Last night I made what we call "good pork." Basil-pepper crusted boneless pork loin chips topped with goat cheese, glazed onions, cherry tomatoes, and balsamic reduction.

 

[wizards8507]

My new go-to breakfast every morning is scrambled eggs with spinach and goat cheese. Eating a hot breakfast in the morning is so clutch.

 

[ACamp1900]

Pizza?

HEB sells bottles of salsa verde cremosa for $1. I use that to bake some chicken breasts, then boil some sweet potatoes, add the chopped chicken breasts in a bowl with the sweet potatoes, add more salsa verde and a small amount of shredded cheddar. Top with as much Cholula as I like and enjoy with HEB mixta tortillas. Easy weeknight meal and it's so good

idk yet, but prob something cheap and quick, pizza or Del Taco green burritos most likely...

I miss HEB...

 

[zelezo vlk]

My new go-to breakfast every morning is scrambled eggs with spinach and goat cheese. Eating a hot breakfast in the morning is so clutch.

Needs more cheddar and cholula

idk yet, but prob something cheap and quick, pizza or Del Taco green burritos most likely...

I miss HEB...

I honestly don't know what I'm gonna do when I move away from HEBs. I don't need to worry about that yet though. Also for lunch I'm getting those tacos from WF again.

 

[wizards8507]

Needs more cheddar and cholula

I put hot sauce on plain eggs but I don't like what it does with melted cheese. The acid makes it separated and watery.

 

[GowerND11]

Last night I made chicken and broccoli alfredo with bowties. Simple meal, but plenty of leftovers for work. I make my own sauce (insert joke here), saute and season the chicken with some lemon pepper, parsley, and a touch of cajun mix.

 

[zelezo vlk]

I put hot sauce on plain eggs but I don't like what it does with melted cheese. The acid makes it separated and watery.

In your case I'd never add the cheddar and Cholula to the goat cheese and spinach, I think it'd clash. But I don't find any part of my eggs & Cholula to be watery. That's kinda strange that you have that problem

 

[ACamp1900]

Needs more cheddar and cholula



I honestly don't know what I'm gonna do when I move away from HEBs. I don't need to worry about that yet though. Also for lunch I'm getting those tacos from WF again.

HEBs are the shizbittlebambiznit for sure, it's rare that I find a grocery store that I get excited about going to.

 

[wizards8507]

For the record, if your cheddar cheese is yellow, it's a dirty rotten lie.

 

[GowerND11]

For the record, if your cheddar cheese is yellow, it's a dirty rotten lie.

Yellow cheddar cheese... for the poors

 

[zelezo vlk]

Yellow cheddar cheese... for the poors

For everyone from the Midwest.

 

[wizards8507]

For everyone from the Midwest.

That's what he said.

 

[ACamp1900]

Unless we are talking melted cheese in some dish (think enchiladas or lasagna) I pretty much only do pepper jack (like with crackers or sandwiches)... being the spice fiend that I am... not a big cheese guy regardless otherwise...

 

[wizards8507]

Unless we are talking melted cheese in some dish (think enchiladas or lasagna) I pretty much only do pepper jack (like with crackers or sandwiches)... being the spice fiend that I am... not a big cheese guy regardless otherwise...

Monterrey jack (i.e. pepper jack) is a type of cheddar. Do you even Cabot cheese factory tour, bro?

 

[zelezo vlk]

.

 

[ND87]

Last night I made what we call "good pork." Basil-pepper crusted boneless pork loin chips topped with goat cheese, glazed onions, cherry tomatoes, and balsamic reduction.

Recipe please? Just took boneless loin chops out... sounds perfect for tonight.

 

[ACamp1900]

Monterrey jack (i.e. pepper jack) is a type of cheddar. Do you even Cabot cheese factory tour, bro?

lol. apparently not.

Like I said, only pepper jack. If you give me reg cheddar I'll most likely politely pass on whatever you're serving with it...

 

[wizards8507]

Recipe please? Just took boneless loin chops out... sounds perfect for tonight.

I don't have a formal recipe, but off the top of my head:

Four boneless pork loin chops
One medium onion, sliced
1/2 pint cherry tomatoes, halved
Goat cheese
Balsamic vinegar
Salt, pepper, crushed basil

Start reducing balsamic vinegar on low simmer in small pan
Season pork loin chops with salt, pepper, and crushed basil
Melt equal parts butter and olive oil in saute pan over medium-high heat
Cook one medium onion, sliced, in olive oil / butter
Remove onion and set aside
Cook pork in onion pan on medium-high heat, turning once (4-6 min per side)
Top pork with goat cheese and set aside
Quickly saute tomatoes. Return onion to pan with tomatoes and toss
Top goat cheese-covered pork with onions and tomatoes. Drizzle with reduced balsamic

 

[dshans]

Living alone now I don't really do as much cooking. No oohs and aahs and lip smacking from the lucky participants.

That and there's no one to help with prep and clean-up.

I thought I'd try a twist on chicken adobo tonight.

I've been marinating a couple of chicken thighs and a few beef short ribs (twist #1) in a shit-load of garlic,Soy sauce and Worcestershire sauce (twist #2) and possibly other shit lingering in my fridge (twists #'s 3 through whatever) and some lime zest (#4) [Hey, I live in FL now].

Then the browning ( I might toss in some onion, celery and carrots here – time for a little Spring cleaning , bringing to a boil and simmering.

I'll probably spoon it over some couscous made with chicken stock rather than rice. Faster and less muss and fuss, especially in terms of washing dishes. Hell, I might even throw in that small knob of frozen peas in my freezer to the couscous to make it all healthy ...

 

[ulukinatme]

Long time eater, first time poster in here. My buddy's wife made a decent Gumbo the other day. It wasn't the best I've ever had or anything, but it's gotten me thinking that I do enjoy the dish. It's something my mother used to make on occasion and it's not something my wife has ever made. Now, my buddy's wifey's recipe was okay, but not what I would say was good enough that I'd bother to ask her for the recipe. I figured I'd come here and see if the experts have any suggestions. Got a birthday coming up in two weeks and I'm tasking the Mrs. with making Gumbo as part of my birthday meal.

 

[ND87]

Living alone now I don't really do as much cooking. No oohs and aahs and lip smacking from the lucky participants.

That and there's no one to help with prep and clean-up.

I thought I'd try a twist on chicken adobo tonight.

I've been marinating a couple of chicken thighs and a few beef short ribs (twist #1) in a shit-load of garlic,Soy sauce and Worcestershire sauce (twist #2) and possibly other shit lingering in my fridge (twists #'s 3 through whatever) and some lime zest (#4) [Hey, I live in FL now].

Then the browning ( I might toss in some onion, celery and carrots here – time for a little Spring cleaning , bringing to a boil and simmering.

I'll probably spoon it over some couscous made with chicken stock rather than rice. Faster and less muss and fuss, especially in terms of washing dishes. Hell, I might even throw in that small knob of frozen peas in my freezer to the couscous to make it all healthy ...

if you've got fish sauce handy, add a touch of that. I just finished a crockpot of chicken adobo. tasty, but made way too much - got sick of it after a bit.

 

[greyhammer90]

Anyone else have a sous vide? Anyone else look down on barbarians who think steak should be done any other way?

 

[Cackalacky]

Anyone else have a sous vide? Anyone else look down on barbarians who think steak should be done any other way?

I dont but I have heard great things about it.

 

[greyhammer90]

I dont but I have heard great things about it.

It's pretty legit. Season, put steak in the water in a temperature resistant bag with thyme or any other herb of your choice, take out anytime, sear in an oiled pan. Best steak ever with zero gradient.

Here's a pretty good example of why sous vide is the best:

 

[Cackalacky]

It's pretty legit. Season, put steak in the water in a temperature resistant bag with thyme or any other herb of your choice, take out anytime, sear in an oiled pan. Best steak ever with zero gradient.

Here's a pretty good example of why sous vide is the best:

omg, that beats the hell out of smoking and grilling and all that cancer causing crap people do to perfectly good beef.

 

[greyhammer90]

omg, that beats the hell out of smoking and grilling and all that cancer causing crap people do to perfectly good beef.

It's pretty amazing. It's also great for chicken breast since almost every chicken breast recipe calls for it to be overcooked. Also it's awesome for marinades because I just cook the meat directly in the marinade and sear afterwards.

Probably going to get a culinary blow torch soon for browning so I don't have to dirty a single pan for most of my meat-cooking. This is my sous vide:

 

[ulukinatme]

Steak on the right....

 

[Cackalacky]

It's pretty amazing. It's also great for chicken breast since almost every chicken breast recipe calls for it to be overcooked. Also it's awesome for marinades because I just cook the meat directly in the marinade and sear afterwards.

Probably going to get a culinary blow torch soon for browning so I don't have to dirty a single pan for most of my meat-cooking. This is my sous vide:

Can you send me the specs on that guy?

 

[greyhammer90]

.

First sous vide steaks I did in law school:

Apologies for the terrible picture but I was hungry and I think it still shows the lack of gradient:

 

[Irish Insanity]

You all are making me feel like a bad parent. Had some things come up the last few days plus late work days. Tonight they're suffering thru boxed pasta and jar sauce.