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]

.
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…

 

[goinoregon]

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

type of brine? thx

 

[Skagittarius]

.View attachment 195713
Bacon, Avocado, Tomato

 

[FinLuver]

View attachment 195910

That’s too dang healthy…
Toss it out.

 

[Brute]

type of brine? thx

This brine is for a two inch thick double cut chop…if using thinner chops, adjust salt & sugar accordingly (I wouldn’t even bother brining a 1” thick chop)

1/2 cup kosher salt
1/2 cup sugar
1 tsp juniper (allspice) berries
1/2 tsp blk peppercorns
4-5 cloves of garlic, smashed
1-2 sprigs of thyme

Bring 2 cups of water to boil, add all ingredients and stir until salt & sugar dissolve…add 6 cups of ice to cool down, add chop(s) and brine 6 hours. Remove from brine and thoroughly pat down with paper towels to dry before searing

 

[goinoregon]

This brine is for a two inch thick double cut chop…if using thinner chops, adjust salt & sugar accordingly (I wouldn’t even bother brining a 1” thick chop)

1/2 cup kosher salt
1/2 cup sugar
1 tsp juniper (allspice) berries
1/2 tsp blk peppercorns
4-5 cloves of garlic, smashed
1-2 sprigs of thyme

Bring 2 cups of water to boil, add all ingredients and stir until salt & sugar dissolve…add 6 cups of ice to cool down, add chop(s) and brine 6 hours. Remove from brine and thoroughly pat down with paper towels to dry before searing

thx. sear, and then over for 3 mins at....400?

 

[Brute]

thx. sear, and then over for 3 mins at....400?

Yes…in the same pan that you first seared all sides…then finish with butter, smashed garlic clove and a sprig of thyme Baste, tilting pan over medium heat and basting, turning occasionally until internal temp of 135…rest 5 mins, should be 140