DreamSongs Posted November 19, 2014 Share Posted November 19, 2014 I think the freakishly high amounts of sugar we consume as a country has a lot more to do with us getting fatter than anything else. I'm on my second 20 oz. Coke today and it's just now noon. Yep. Today's co-op score: Baby back ribs...4 racks at $4.50 each! Pasture/wood raised :D Some stew meat, a rump roast, a shoulder roast and a 5 lb whole chicken (pasture raised). However, I am now drowning in lettuce, turnip greens and kale. I did go and buy a dehydrator though so I can make some healthy chips with turnips, potatoes and sweet potatoes. My first batch of homemade pasta sauce gets started after the kitchen gets cleaned up. eta: Who has a good recipe for some marinade to do beef jerky with? Link to comment Share on other sites More sharing options...
Larry of the Lawn Posted November 19, 2014 Share Posted November 19, 2014 Broiled salmon. Seasoned with some salt and brown sugar, light marinade of dijon mustard, teriyaki, and a dash of angry chef hot sauce. Link to comment Share on other sites More sharing options...
north of the wall Posted November 19, 2014 Share Posted November 19, 2014 I made a crispy skin salmon last night for me and hubby and garlic prawns for the kids. 3 of the 4 kids stole most of our salmon as well as eating their prawns. :( Guess next time I'll buy enough salmon for all of us or enough prawns for all of us and not bother doing two meals. (Although kids swore they wouldn't like salmon when I was at the shops and love prawns!) Link to comment Share on other sites More sharing options...
DreamSongs Posted November 19, 2014 Share Posted November 19, 2014 Broiled salmon. Seasoned with some salt and brown sugar, light marinade of dijon mustard, teriyaki, and a dash of angry chef hot sauce. I bought a couple of tablespoons of a citrus/ginger salt at Whole Foods last week. I am looking forward to my next salmon meal :) And angry chef hot sauce goes on everything :) Getting low on my supply though. eta: dinner (breakfast) today just became all homey :) My first batch of ever of made from scratch pasta sauce, fresh andouille sausage and spaghetti squash. :) Link to comment Share on other sites More sharing options...
wolverine Posted November 19, 2014 Share Posted November 19, 2014 Yep. Today's co-op score: Baby back ribs...4 racks at $4.50 each! Pasture/wood raised :D Some stew meat, a rump roast, a shoulder roast and a 5 lb whole chicken (pasture raised). However, I am now drowning in lettuce, turnip greens and kale. I did go and buy a dehydrator though so I can make some healthy chips with turnips, potatoes and sweet potatoes. My first batch of homemade pasta sauce gets started after the kitchen gets cleaned up. eta: Who has a good recipe for some marinade to do beef jerky with? I have a few that I use for venison jerky (not on me right now). I rarely use pre made anything, but High Mountain Jerky Cure is really good (I like hickory flavor). Depending on how much you want to make, it might be cheaper to buy the cure rather than all the ingredients for your own. Broiled salmon. Seasoned with some salt and brown sugar, light marinade of dijon mustard, teriyaki, and a dash of angry chef hot sauce. Sounds delicious, although I would cook it on the grill. Grilled chicken fajitas made from our last package of chicken tenderloins :crying: . Local butcher had them on sale this summer for ridiculously cheap and I should have bought about 30 packages instead 15. Link to comment Share on other sites More sharing options...
DreamSongs Posted November 20, 2014 Share Posted November 20, 2014 Tonight is baby back ribs in the crockpot with a green salad. Link to comment Share on other sites More sharing options...
wolverine Posted November 20, 2014 Share Posted November 20, 2014 Grilled whole fresh venison tenderloin. Really tough to beat. Link to comment Share on other sites More sharing options...
Larry of the Lawn Posted November 20, 2014 Share Posted November 20, 2014 Dinner tonight is Mac and cheese (4 kinds of cheddar, Swiss, mozz, tipped.with parmesan/Romano), steamed green beans w/ butter and garlic, and large mouth bass filets battered in cornmeal. Then a bunch of beer and brain enhancers-- its Grateful Dead cover band night.and the Larry household is getting wild! Link to comment Share on other sites More sharing options...
Lily Valley Posted November 20, 2014 Share Posted November 20, 2014 Liver and onions with sauteed greens. Kale and Mustard. The kale was $0.45/ bunch. $0.45 / a bunch! Link to comment Share on other sites More sharing options...
Nas! Posted November 20, 2014 Share Posted November 20, 2014 Kielbasa, made by my favourite East Van Poles, with a stout mustard I made with HUB Seven Grain. A little slaw on the side. With a delicious stout from a great local brewery to wash it all down, of course. Link to comment Share on other sites More sharing options...
sj4iy Posted November 20, 2014 Share Posted November 20, 2014 Black bean soup with rice. $4 to feed a family of four with leftovers. I'm all for that :) Link to comment Share on other sites More sharing options...
Nox Irradiata Posted November 20, 2014 Share Posted November 20, 2014 Pizza and wings. :drool: Link to comment Share on other sites More sharing options...
DreamSongs Posted November 20, 2014 Share Posted November 20, 2014 Sweet deal Lily! I envy you Nox...I have yet to tackle a processed flour free pizza dough. Rumor has it that I can make a pizza dough with cauliflower and parmesan. Link to comment Share on other sites More sharing options...
Nox Irradiata Posted November 20, 2014 Share Posted November 20, 2014 Sweet deal Lily! I envy you Nox...I have yet to tackle a processed flour free pizza dough. Rumor has it that I can make a pizza dough with cauliflower and parmesan.I read about one with zucchini and parmesan as a base, too. And one with brown rice/tapioca flour. Link to comment Share on other sites More sharing options...
Inigima Posted November 20, 2014 Share Posted November 20, 2014 What angle should I sharpen my Chinese cleaver (it's a CCK small cleaver) on? Is it similar to the standard ~20 degree angle for a Western chef's knife? Link to comment Share on other sites More sharing options...
MercenaryChef Posted November 20, 2014 Share Posted November 20, 2014 What angle should I sharpen my Chinese cleaver (it's a CCK small cleaver) on? Is it similar to the standard ~20 degree angle for a Western chef's knife?15 to 20. Your preference. They sharpen very easily. Link to comment Share on other sites More sharing options...
Inigima Posted November 20, 2014 Share Posted November 20, 2014 15 to 20. Your preference. They sharpen very easily. Thank you! Link to comment Share on other sites More sharing options...
BigFatCoward Posted November 20, 2014 Share Posted November 20, 2014 so, as a few people on here have mentioned angry chef hot sauce being added to certain dishes, what has it improved the most for you? for me it was cheese on toast, fucking revelation! Link to comment Share on other sites More sharing options...
Nox Irradiata Posted November 20, 2014 Share Posted November 20, 2014 so, as a few people on here have mentioned angry chef hot sauce being added to certain dishes, what has it improved the most for you? for me it was cheese on toast, fucking revelation! Tapatio ftw. :thumbsup: Link to comment Share on other sites More sharing options...
l2 0 5 5 Posted November 21, 2014 Share Posted November 21, 2014 Got myself a steak sammich. And when I say steak sammich, I mean a Delmonico steak on a fine, fine bun. :drool: No steak-umms. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.