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Old 04-12-18, 06:51 PM   #1
KraneXL
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🍽️ What's for dinner?

Cooked my first pork roast today. Just found a recipe online and went from there. Just wish I would have remembered to buy that rosemary and garlic powder from the supermarket last week. Oh well, I used garlic cloves instead.
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Old 04-12-18, 11:46 PM   #2
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Rosemary is great stuff, very underutilized. I clip sprigs from my friend's yard whenever I visit and they last for months. I keep 'em in a ziplock baggie in the freezer. Sticky, pungent and a great flavor with all kinds of dishes.

I have a pork roast thawing in the fridge now. Got impatient so I bought a couple of good looking pork chops on sale the other night. Just finished eating a couple hours ago after a hard late evening ride. Sides were homemade pinto beans from scratch (canned just loses the firm texture) and potato salad with mustard and egg.

I was hungry and in a hurry so I seared the pork chops quickly (in coconut butter, which was surprisingly easy to use for my first try -- handles high heat without smoke, has no particular flavor or odor), then covered the skillet until the juices ran out, added a dollop of minced garlic and bottled BBQ sauce (not too much, I didn't want it sweet), let it simmer until thickened, let sit for a few minutes off the heat. Perfect.

My favorite seasoning is called Pasture Pickle Dustin' from Cagle Foods, of Cagle Steaks in west Texas. Alas, it's no longer available so I'll need to make my own. It's a classic savory Texas style dry seasoning with dill, mustard seed and a few other seasonings I need to identify to brew up my own. I've tried all kinds of rubs and dry seasonings and this was the best. Some Montreal seasonings are pretty close. Doesn't need to marinate overnight, it flavors the meat just fine while cooking.
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Old 04-13-18, 02:04 PM   #3
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If you guys don't have a sous vide yet, get one. Makes it easy to cook any type of meat, including the dreaded chicken breast keeping it moist and edible for long periods of clean eating.
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Old 04-14-18, 04:04 AM   #4
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Originally Posted by canklecat View Post
Rosemary is great stuff, very underutilized. I clip sprigs from my friend's yard whenever I visit and they last for months. I keep 'em in a ziplock baggie in the freezer. Sticky, pungent and a great flavor with all kinds of dishes.

I have a pork roast thawing in the fridge now. Got impatient so I bought a couple of good looking pork chops on sale the other night. Just finished eating a couple hours ago after a hard late evening ride. Sides were homemade pinto beans from scratch (canned just loses the firm texture) and potato salad with mustard and egg.

I was hungry and in a hurry so I seared the pork chops quickly (in coconut butter, which was surprisingly easy to use for my first try -- handles high heat without smoke, has no particular flavor or odor), then covered the skillet until the juices ran out, added a dollop of minced garlic and bottled BBQ sauce (not too much, I didn't want it sweet), let it simmer until thickened, let sit for a few minutes off the heat. Perfect.

My favorite seasoning is called Pasture Pickle Dustin' from Cagle Foods, of Cagle Steaks in west Texas. Alas, it's no longer available so I'll need to make my own.
It's a classic savory Texas style dry seasoning with dill, mustard seed and a few other seasonings I need to identify to brew up my own. I've tried all kinds of rubs and dry seasonings and this was the best. Some Montreal seasonings are pretty close. Doesn't need to marinate overnight, it flavors the meat just fine while cooking.
Been looking for a good rub. So far, most have been pretty bland.
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If you guys don't have a sous vide yet, get one. Makes it easy to cook any type of meat, including the dreaded chicken breast keeping it moist and edible for long periods of clean eating.
Learned something new today. Steak cooked in water. Who knew?

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Old 04-15-18, 10:20 PM   #5
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Used the pork in a salad today with my favorite blue cheese dressing.
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Old 04-16-18, 08:28 AM   #6
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last night was chicken, rice & veggies
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Old 04-16-18, 11:18 AM   #7
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last night was chicken, rice & veggies
That's is my staple, and what I had in mind to buy. But I passed this huge pork loin (enough for 8) that was on sale so I grabbed it instead. Had no idea what I was getting, and had never cooked a pork loin, but that was a lot of meat for $1.99.

Now I just have to be a bit creative to keep a week's worth of meat from getting boring. The salad last night was a fantastic change of pace -- with all the different flavors -- and just what the doctor ordered.
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Old 04-16-18, 12:34 PM   #8
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Now I just have to be a bit creative to keep a week's worth of meat from getting boring. The salad last night was a fantastic change of pace -- with all the different flavors -- and just what the doctor ordered.
well it's all cooked, right, so you can slice it up & freeze some of it, meaning you don't have to consumer it all within a week
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Old 04-16-18, 12:51 PM   #9
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well it's all cooked, right, so you can slice it up & freeze some of it, meaning you don't have to consumer it all within a week
LOL, I guess I just didn't want to do any more cooking. But on that note, I guess it can swap places with the ground beef from the freezer.
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Old 04-16-18, 01:02 PM   #10
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LOL, I guess I just didn't want to do any more cooking. But on that note, I guess it can swap places with the ground beef from the freezer.
ha! there ya go! I joked with my Wife that when gets back from her trip abroad, the freezer will have lots more room. meaning, I'm throwing out the entire bottom layer of gosh knows what, that hasn't been seen in years she said "OK", guess now I have to go digging
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