What Are You Eating?

[Breck]

One of my local haunts was offering rockfish piccata with broccolini and herbed roasted potatoes tonight as a special, so of course I had to indulge. I like anything piccata. Had a bowl of Hungarian mushroom soup for a starter.

 

[Zak]

Got my blood labs back and my cholesterol is pretty high. Doctor wants me to go in a statin. I'm going to try a year of healthier eating and more exercise, first. So look for me to be posting less red meat and heavy cream sauces and more oatmeal and lentils.

Onions, shallots, and garlic for a lentil and mung bean dal.

 

[Salmo_g]

Chicken piccata, gratin dauphinoise…

If I can't pronounce it or spell it, I generally don't fix it or eat it. It looks like you did a good job on the chicken though.

 

[Brute]

If I can't pronounce it or spell it, I generally don't fix it or eat it. It looks like you did a good job on the chicken though.

chicken with a garlic, caper, lemon sauce...sliced potatoes in cream with cheese...

 

[Skagittarius]

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Bacon, Avocado, Tomato

 

[Zak]

Heart healthy lunch with a side of my own pickled carrots.

 

[JimTravers¤£a!!Travers]

Gettin that prime rib baby Gettin that Praaaahhm Rib baby ah

 

[Brute]

Sautéed some prosciutto for a simple pasta with artichoke hearts, garlic & capers

 

[Breck]

I made a huge pot of Irish-style beef stew (The Mrs doesn’t care for lamb) with cab sauv and Guinness.

 

[Brute]

Brined some boneless loin chops…pan seared, then in the oven for 3 minutes, followed by a butter, garlic thyme basting in the pan…roasted cabbage with miso-butter, broccoli rabe…

 

[Gary Knowels]

Brined some boneless loin chops…pan seared, then in the oven for 3 minutes, followed by a butter, garlicView attachment 195891View attachment 195892 thyme basting in the pan…roasted cabbage with miso-butter, broccoli rabe…

How long did you brine for? Sometimes I think bribed look takes on a ham-like texture, which I don't particularly enjoy.

 

[Brute]

How long did you brine for? Sometimes I think bribed look takes on a ham-like texture, which I don't particularly enjoy.

6 hours…it was juicy & tender at 135 F before resting, ended up medium…