What Kind Of Meals Are You Guys Making Now?

[MrSquished]

My grocery shopping has changed - turning 50 I have decided I need to lose almost 10lbs to be where I want to be. No red meat. No fatty pork. No bacon. No fatty anything really. Way more vegetables and less meat overall as well. Salad stuff. Beans. Stir fry. Seitan/Tofu/Tempeh. At Costco today I went with ground turkey for a couple dishes I have in mind. Eggs in various ways, and a whole lot more. Even my treasured Shin Black ramen has way too much saturated fat and fat in general so that's cut out. Very sad about that.

 

[sdifox]

Chicken noodle soup

 

[igor_kavinski]

My grocery shopping has changed - turning 50 I have decided I need to lose almost 10lbs to be where I want to be.

You can have a little bit of everything instead of cutting stuff out. 50 to 100 squats a day should fix the issue.

 

[Iron Woode]

tonight I am being lazy and will be making big pot of rice and throwing some leftovers in it like spicy sausage, sweet peppers, onions, corn, peas, mushrooms, etc...

 

[sdifox]

Trying to replicate this

Alternate version withenglish subtitles

 

[sdifox]

Didn't turn out the same. The skin is not as crispy as the one in the video. So I helped it a bit with a torch.

 

[Iron Woode]

I made ground pork burgers and they are awesome!

2 1/2 lbs of ground pork
1/3 cup of Cholula original hot sauce
3 table spoons of Italian seasoning (I use one with 7 dried herbs)
4 table spoons of ClubHouse Garlic Plus seasoning.

I put sliced onion. tomato and lettuce. No need for any sauce like ketchup or mustard.

These burgers have the perfect heat level for me and were very moist. So good!

 

[biostud]

Not a meal, but home made elderflower lemonade

 

[bbhaag]

So in my new found attempt to do a smoked meat at least once a week I purchased two 6 pound Ducks from Aldi. I did a 12 hour wet brine with a garlic, ginger, and parsley profile. I then decided to spatchcock one and put orange slices on top and the other one I decided to leave whole and I stuffed the cavity with quartered oranges.

Both birds were taken out of the brine around the 12 hour mark and patted dry. Around two hours before getting smoked they were taken out of the fridge to get them up to room temp. I really think this last step goes a long way in cutting down the cooking time.




About half way through the smoking process I took the orange slices off the top of the spatchcocked Duck to allow the skin to get a golden brown and crispy texture. Because Duck is on the more fatty side I put a catch tray underneath both birds to help collect the rendered fat.


Plated up and ready to serve with a side of cheesy potatoes.



I plan on saving the rendered fat from the catch tray and making authentic French fries. If you have never had a potato fried in Duck fat then don't feel alone. I haven't either but apparently it is the best way to have a fried potato. If it is good enough for the French then it is good enough for me.

 

[WelshBloke]

Make duck confit with that fat!

 

[bbhaag]

Make duck confit with that fat!

Thanks for the suggestion. Never heard of it but I'll check it out. If you have a link to good recipe I would appreciate it.

 

[sdifox]

Thanks for the suggestion. Never heard of it but I'll check it out. If you have a link to good recipe I would appreciate it.

Duck Confit (French slow-cooked duck)

A traditional, authentic recipe for Duck Confit (duck legs slow roasted in duck fat), from a classically trained French Chef. It's so easy!

www.recipetineats.com

 

[WelshBloke]

Duck Confit (French slow-cooked duck)

A traditional, authentic recipe for Duck Confit (duck legs slow roasted in duck fat), from a classically trained French Chef. It's so easy!

www.recipetineats.com

I'm not sure about the star anis and coriander in that! I mean I like star anis and coriander but maybe not in duck confit!

Also now that you've made duck confit you need to turn it into one of my favourite things which is cassoulet!

 

[sdifox]

I'm not sure about the star anis and coriander in that! I mean I like star anis and coriander but maybe not in duck confit!

Also now that you've made duck confit you need to turn it into one of my favourite things which is cassoulet!

Traditional Duck Confit Recipe

For this classic French preparation, duck legs are cured overnight before being submerged in duck fat and gently cooked until silky and tender in a low oven.

www.seriouseats.com

Star anise is used in Chinese roasted duck (as part of five spice) so it doesn't bother me.

I buy five spice in 400g bags lol

 

[WelshBloke]

Traditional Duck Confit Recipe

For this classic French preparation, duck legs are cured overnight before being submerged in duck fat and gently cooked until silky and tender in a low oven.

www.seriouseats.com

Star anise is used in Chinese roasted duck (as part of five spice) so it doesn't bother me.

I buy five spice in 400g bags lol

I used a butt ton of five spice on the weekend making pulled pork and vegan pulled jackfruit for bao buns. All I could smell was five spice for days! It's a great flavour though.
I just think that it's a bit strong for duck confit.

 

[JM Aggie08]

During the week we usually make 2-3 take-and-bake fresh meals from the grocery store. So simple and healthy, especially with kids. We'll usually pick up something on a week night. Friday is pizza night, Saturday and Sunday we'll generally have leftovers from earlier in the week + dinner out.

 

[William Gaatjes]

I made two hamburgers yesterday, made from bovine meat. A moderate amount of lollo rosso lettuce mix and onion, and two whole wheat buns. And a small teaspoon of yofresh yogurt based mayonnaise and Heinz ketchup.

Today i am eating whole wheat rice that i cooked myself. And added that with half of a portion of an Indonesian dish i just got from the Indonesian takeout. A dish with nasi, sweet flavoured chicken, sweet flavoured bovine and lots of vegetables.

 

[nisryus]

Salmon en Croûte

Salmon en Croûte. Puff Pastry Wrapped Salmon!

This puff pastry wrapped salmon, also know as salmon en croûte, is an incredible meal - easy and fancy! Buttery salmon is topped with creamed spinach and wrapped in a puff pastry crust. It's impressive but not that difficult to make!

www.howsweeteats.com

I didn't use spinach or rice. Instead, used fried rice and green peas with avacado ranch sauce.

 

[nisryus]

Wife tried her hand on making bao (pork and onion) and mantou.

Problem was we went for a walk after turning off the heat, and so they deflated after sitting in the steamer for an extra 30 minutes. They were still extremely moist and soft, but didn't hold the shape well.

 

[sdifox]

Need less units since they expand.

 

[sdifox]

Sliced flank steak stir fried with Chinese kale and Taiwanese BBQ sauce, served on rice.

 

[nisryus]

Need less units since they expand.

need a five tiers steamer, three tier just doesn't cut it.

 

[nisryus]

Chicken katsu for dinner.

Chicken Katsu (Video) ããã³ã«ã

My classic Chicken Katsu are tender, crispy Japanese panko-breaded cutlets served with tonkatsu sauce. Make this easy recipe on any weeknight!

www.justonecookbook.com

Double fried too.

 

[bbhaag]

Well it has been a week so if you have been following this thread you already know what I'm about to post. It is going to be long winded just like the last time but at least I post pics to break up all the text.

This week it all started with 12 pounds or 5.5 kilos of spare ribs. They were dry rubbed and I decided to try the 3-2-1 method. I didn't take any pics of the rub because we already know what that looks like.


This is about three hours into the smoking process. I tried to maintain temp at a consistent 225F which is the first part of the 3-2-1 smoking method.


At the three hour mark you pull them out and wrap them in tinfoil meat side down and let them cook for another 2 hours. I added some butter and an apple juice mixed with dark brown sugar before putting them back in the smoker for two more hours.


With 1 hour to I pulled out the ribs and unwrapped them from the tinfoil and basted them in some BBQ sauce. I cranked the temp on the smoker up to 275F so they would get a nice bark on the skin.




OMG!! After the hour was up I took them off the smoker.


Look at that yummy smoke ring! And for anyone who has made it this far if you want I will post up pics of the homemade fries. These were fried in the duck fat from last week!