Thanks ! And congrats on your day !! Details- Prime filet - I get them 12-14 oz or north of 3” thick - cook room temp - This time around cooked on my flattop at 325 - sizzling in butter and rotating 4 sides until MR - around 12 minutes I usually keep my seasonings a secret, but for you guys I’ll share - it’s Char Crust brand - heavy dose and even a little re-coat halfway through - I slice it and serve with teriyaki and jasamine rice , broccoli , peppers , water chestnuts and those baby corns sautéed in sesame oil and ponzu - Here’s a pic from last time I did it - Image Unavailable, Please Login
You said it, Max! We did filet mignon last night. Not as pretty as Rob's effort. They were the leftover petit filets from when I sliced up a whole beef tenderloin that I got at Costco. A little pink salt, and then abt 1.5 min per side. Did them on the gasser as I was pressed for time. Image Unavailable, Please Login Served with sauteed green beans and some rice. Image Unavailable, Please Login This wine from Costco. T
I'm back full on diet mode. Got a weightwatchers lasagna to try tonight. Chocolate cake from weightwatchers too. I might not have to starve myself for weight loss! 930 to 10 ish its night club time. I can fit into my sports jackets again.
Dancing is a great way to burn the calories! Not for tonight, but since we're heading out if town, outta good to return to a home cooked meal. Just microwave. Tomato soup. Four fresh tomatoes. A few sun dried maters. Agua frio. Herbs and spices. Image Unavailable, Please Login On the simmer. Image Unavailable, Please Login After blitzing with a sick blender. Image Unavailable, Please Login The secret "healthy" ingredient. Sssh, do not tell my wife! T
#fishstickfriday is apparently the hashtag banter on social media for Friday’s during lent... Salmon cakes tonight with yogurt based sauces. Spicy yogurt mayo and honey yogurt mustard... Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Sent from my iPhone using Tapatalk
I had crab stuffed salmon from the grocery store which was pretty good. A little light on the veggies there.
I know. I typically put chopped bell peppers in there but didn't have any in the fridge and to be honest, the raw peppers give a very distinct and odd flavor. They weren't missed.
The lasagna for frozen pre-made processed diet food, wasn't that bad. The cake was not that great though, hard by the time it defrosted.
Agree, bell peppers can easily overpower a dish, cooked or raw, depending on the spice profile. I save them for salads, soups or the once per annum that I can talk the wife into making her stuffed peppers. Daviday - very nice fish cakes. Most places really load up on the filling, go cheap on the fish. Those look perfect. T
For a host of reasons, I prefer a tintinabulation of yellow or red bells over green. "I am weak-ish on snatch" ~ joker57676
My wife is the same; she refuses to eat green bell peppers, only red, yellow or orange. Your post motivated me to check out Wiki... "Most typically, unripe fruits are green or, less commonly, pale yellow or purple. Red bell peppers are simply ripened green peppers,[7] although the Permagreen variety maintains its green color even when fully ripe. As such, mixed colored peppers also exist during parts of the ripening process. Green peppers are less sweet and slightly more bitter than yellow or orange peppers, with red bell peppers being the sweetest." So, apparently, there are diffs among the different colors of bell peppers. T
I'm lucky in that up the street have a greenhouse that grows a variety of stuff. Mostly, cucumber, peppers and tomatoes. They sell them via a little shed freshly picked, today picked some up for my salads. Peppers and cucumbers.
There are differences in flavors among the bell peppers for sure. I'm really curious what the knock against the green bell peppers are for y'all? They're my favorite. Perhaps they have a little too much spice to some people?
Great eats, folks! I’m fasting so can’t hang here long....it is making my stomach rumble. @tomc, your soup has inspired me. I plan to make a carrot soup to break the fast with.
Tonight my mother is making spaghetti and meatballs. Since she doesn't know how to make small portions. My brother and I, are going over to help them eat it all. I'll just eat a smaller plate then usual.
Hey Ron! Sorry I missed this. Traveling today. Anyway, if you are still on the prowl for carrot soup, this is my favorite. Carrot and ginger soup. I used veggie stock/water, as the taste of chicken stock (and this may be psychological) seems to not go w/ the soup https://www.simplyrecipes.com/recipes/carrot_ginger_soup/ Per one of our earlier chats, this might be a good base to get some turmeric powder into the diet, as I think the flavor might complement nicely the carrots...T
Oh dear, I think you are off to a bad start. Onions and celery need to be chopped a bit more finely! I'm funning ya, Jason, that looks good. Is that beef or lamb underneath? T
Image Unavailable, Please Login Another spaghetti Sunday here - 30 more gallons - brings the total up to 90 gallons on the journey to 150 gallons by the end of next month! Winnie my appointed taste tester seems to approve
Adorable. OK, I'm taking that as an invite to go off topic slightly. Image Unavailable, Please Login This is the princess giving me the skunk eye while making the tomato anchovy soup I recently posted. She's saying "Poppy, I know you have fish. I'm a fish loving dog. Don't let me have to go into full guilt trip mode!" T
