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  • Got 3 lbs of spare ribs in the crock slow cooked for 8 hrs over top a bunch of veggies to soak up the nutrition. Just ate it...AWESOME. Have I mentioned I love pig? I wonder if this was a fairly close approximation of a traditional Okinawan dinner. Seems about right.
    Last edited by Neckhammer; 10-19-2012, 05:55 PM.

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    • well then

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      • Beef Bourguignon ... it's been bourguignoning for 24 hours, cooked and cooled overnight ... just warming through now ...

        Paul
        http://www.pjgh.co.uk
        http://www.livingintheiceage.co.uk

        "... needs more fish!"

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        • Originally posted by Neckhammer View Post
          Got 3 lbs of spare ribs in the crock slow cooked for 8 hrs over top a bunch of veggies to soak up the nutrition. Just ate it...AWESOME. Have I mentioned I love pig? I wonder if this was a fairly close approximation of a traditional Okinawan dinner. Seems about right.
          No photos neckhammer? I've ben eating Korean style lately, some Japanese too. Okinawan food, all I recall about it, is it's more tropical than central or northern Nipponese cuisine, ie lots of turmeric & more fruits, even coconut i think i recall... I too love eatin me some delish pig (hmmm, ribs! just bought 8 lbs of 'em), after a life time of mostly not eating pork (raised in a kosher home as a child, though i did eat pepperoni pizza as a teen & in college).

          I just got a new Samsung Android fone & a tablet too & a hd sports digicam. So I'll be producing some hi qual hd food porn fotos soon. I took a MAJOR break from MDA, was good to get/be away. It's good to be back, in more moderate frequency than before hopefully.

          I'll employ the slow crockpot stew with my next batch of ribs too. It's a lot of work & time to prep them for bbq (though I do have it down now to falling off the rib bone w/ home-made bbq sauce made w/ touch of stevia , touch of local honey, LOTS of chilis). I eat those ribs a lot faster than I like to admit.

          Tonight I had left over 3 bean chili w/ grass fed beef & typical veggies(not much, it was the last of it), plus another 1/3 of a lb of grass fed beef lightly cooked w/ thinly sliced yellow onions, wakame, tamari, vinegar, coconut oil, kimchi juice & a big 'ol bunch of steamed collard greens marinated in kimchi juice + a small salad of Korean lettuces (2 different kinds/colors), cukes, maters, herbed brie chunks w/ a huge helping of chocolate, an entire 3.5 oz dark bar.
          "Science is not belief but the will to find out." ~ Anonymous
          "Culture of the mind must be subservient to the heart." ~ Gandhi
          "The flogging will continue until morale improves." ~ Unknown

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          • I do love tartar & cerviches & anything marinated overnight or for a day or more, so I will have to try this Beef Bourguignon soonish rather than laterish... Do you have a specific recipe you follow? Or do you just wing it..?
            Originally posted by pjgh View Post
            Beef Bourguignon ... it's been bourguignoning for 24 hours, cooked and cooled overnight ... just warming through now ...

            "Science is not belief but the will to find out." ~ Anonymous
            "Culture of the mind must be subservient to the heart." ~ Gandhi
            "The flogging will continue until morale improves." ~ Unknown

            Comment


            • Originally posted by Betorq View Post
              No photos neckhammer? I've ben eating Korean style lately, some Japanese too. Okinawan food, all I recall about it, is it's more tropical than central or northern Nipponese cuisine, ie lots of turmeric & more fruits, even coconut i think i recall... I too love eatin me some delish pig (hmmm, ribs! just bought 8 lbs of 'em), after a life time of mostly not eating pork (raised in a kosher home as a child, though i did eat pepperoni pizza as a teen & in college).

              I just got a new Samsung Android fone & a tablet too & a hd sports digicam. So I'll be producing some hi qual hd food porn fotos soon. I took a MAJOR break from MDA, was good to get/be away. It's good to be back, in more moderate frequency than before hopefully.

              I'll employ the slow crockpot stew with my next batch of ribs too. It's a lot of work & time to prep them for bbq (though I do have it down now to falling off the rib bone w/ home-made bbq sauce made w/ touch of stevia , touch of local honey, LOTS of chilis). I eat those ribs a lot faster than I like to admit.

              Tonight I had left over 3 bean chili w/ grass fed beef & typical veggies(not much, it was the last of it), plus another 1/3 of a lb of grass fed beef lightly cooked w/ thinly sliced yellow onions, wakame, tamari, vinegar, coconut oil, kimchi juice & a big 'ol bunch of steamed collard greens marinated in kimchi juice + a small salad of Korean lettuces (2 different kinds/colors), cukes, maters, herbed brie chunks w/ a huge helping of chocolate, an entire 3.5 oz dark bar.
              welcome back! not 'seen' you for ages
              I like badgers, books and booze, more or less in that order.

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