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What Kind Of Meals Are You Guys Making Now?

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Cerpin Taxt said:
Thanks! Yeah it came out real nice. I haven't typically done a lot briskets that but we recently re-joined Costco and it's hard to pass up their prices on the prime packers.

Also last time I reserved some of the trimmings to run through my meat grinder, and it was so good it gave me the confidence to be a little more aggressive in my trimming this time.
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It's hard to beat Costco when it comes to meat prices and quality. I haven't smoked much meat lately because I'm trying to eat semi-healthy. I used to smoke meat something like once or twice a week. Now it's like once a month or two. I miss it but I think it's best for my family's health. I don't want to die early from heart attack.

Lately, I'm hooked on Middle Eastern food from this local Jerusalem Bakery restaurant. I order and pick up food from there at least once a week now. It's outstanding and their food is so good and fresh. I'm hooked on their chicken shawarma platter. I haven't traveled to Middle East yet but it's what I imagine food in places like Turkey, Iran, Israel, etc taste like. Every time I go to the restaurant to pick up my food, all I see are Middle Eastern people eating and enjoying themselves. So that's a good sign. And I love the food. Jasmine rice, tabbouleh salad, hummus, baba ghanouge, tahina salad, and pita bread that comes with the chicken shawarma platter are all excellent. I clean and lick my plate every time. All their bread and dessert pastries are great too since they're also bakery and bake everything onsite. I'm so glad I discovered this place because of Covid restrictions.

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roast beef sandwiches with fried onions and mushrooms with barbecue sauce and covered with shredded cheddar cheese. Broiled to melt the cheese.
 
Weather finally warmed up and it's nice 52 F today and sunny. I had some USDA prime beef short ribs marinating in the fridge since Wednesday so it was time to cook it. I took 2 whole 4 piece beef short ribs and cut it into English style pieces with my hacksaw. Then I ribboned out and scored the meat before marinating it Korean galbi sauce. It's lot of work but so worth it.

on to my grill. Perfect winter Sunday weather
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ate the meat with some spicy naengmyeon. Spicy flour/buckwheat noodles goes perfect with the beef short ribs. Noodles are super chewy and spicy and sour. The sour from the vinegar cuts through the rich beefy taste of the short ribs and counterbalance the sweet, salty, savory taste of the ribs. It's the perfect combination of noodles and meat. Heaven and earth. It really is. Experienced Korean BBQ connoisseurs know precisely what I'm talking about. Now I'm stuffed and happy.

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Checken drumsticks marinated with five spice, salt and white pepper. Coated with tapioca starch and baked. Served with rice and misoshiru.
 
I had hot dogs yesterday. 🙂

Tonight will be outside round pot roast.

the roasts are on sale at No Frills here in Ontario.
 
the roast was great. I finally decided to make gravy. I am not really a gravy person.

I will use the gravy tomorrow for hot roast beef sandwiches.

🙂
 
Slow-cooker pork bone-broth using leftover BBQ ribs and roast chicken remains.

🙂


I separate it into portions and freeze for recipe use in sauces, baking, or a base for gravy etc.

This combined with saving a portion of the water from boiling pasta to thicken stuff in particular are a couple of the keys to really good cooking!


Fritzo said:
Costco carries fresh sea bass now and I'm in heaven. Seared a fillet with pesto spinach ravioli last night. Best meal of the month!

View attachment 40497
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I don't care for pesto (allergic to dairy/cheese) but I sea bass is about my favorite fish when prepared correctly!

Looks pretty good! 🙂
 
Captante said:
Slow-cooker pork bone-broth using leftover BBQ ribs and roast chicken remains.

🙂


I separate it into portions and freeze for recipe use in sauces, baking, or a base for gravy etc.

This combined with saving a portion of the water from boiling pasta to thicken stuff in particular are a couple of the keys to really good cooking!




I don't care for pesto (allergic to dairy/cheese) but I sea bass is about my favorite fish when prepared correctly!

Looks pretty good! 🙂
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the grocery store here had some great beef marrow bones for sale cheap to make broth. Very tempting.
 
Iron Woode said:
the grocery store here had some great beef marrow bones for sale cheap to make broth. Very tempting.
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Go for it ... I make broth with any meat on the bone I cook. (aside from lamb which isn't my favorite) I've been known to leave bones on low in the crock-pot for several days till they literally start to break down.

I recall my (now ex) wife asking me what I was doing when I dumped chicken-leftovers in water after dinner one time and I had to explain to her about where soup came from lol.

😀
 
Captante said:
Slow-cooker pork bone-broth using leftover BBQ ribs and roast chicken remains.

🙂


I separate it into portions and freeze for recipe use in sauces, baking, or a base for gravy etc.

This combined with saving a portion of the water from boiling pasta to thicken stuff in particular are a couple of the keys to really good cooking!




I don't care for pesto (allergic to dairy/cheese) but I sea bass is about my favorite fish when prepared correctly!

Looks pretty good! 🙂
Click to expand...
Cheese is life man...feel sorry for you 🙁

Sea bass is made just like salmon fillets: sear it skin-side down for about 90% of the cooking, flip it for about a minute, then flip it back and baste. Cooks in about 7 minutes.
 
Captante said:
Go for it ... I make broth with any meat on the bone I cook. (aside from lamb which isn't my favorite) I've been known to leave bones on low in the crock-pot for several days till they literally start to break down.

I recall my (now ex) wife asking me what I was doing when I dumped chicken-leftovers in water after dinner one time and I had to explain to her about where soup came from lol.

😀
Click to expand...
I forgot to mention I used a smoked pork shoulder bone I saved to add to my split pea soup.

That soup was great. definitely going to make again.
 
More Minute Rice.
I should probably grill some chicken or something to throw in with it.
Maybe some green veggies too. It takes like 90 seconds to steam green beans.
 
Soup, stews, and noodles are my comfort food. I always have some beef bone broth in my freezer. I make big batches and freeze it. I know my broth. You have to do it the old fashioned way and simmer the beef bones for hours. Don't try to cheat and use instant pot because that won't cut it. You'll end up with weak tasting inferior bone broth. Trust me, I've tried multiple times with instant pot. It makes inferior weak broth.

Here's when I made batch of beef bone broth for rice cake and dumpling soup.
https://forums.anandtech.com/threads/new-years-day-food-tradition.2574980/#post-40027978
 
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