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What Are You Eating Right Now? Part 3

Discussion in 'The Breakroom' started by Valerian, Jun 15, 2013.

  1. SOS24
    • +2 Supporter

    SOS24 Loaded Pockets

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  2. ThaMac

    ThaMac Loaded Pockets

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    Olives, raisins, cilantro, parsley, mayo — love it or hate there is hardly anything in between.


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  3. A.B.

    A.B. Loaded Pockets

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    True

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  4. Moshe ben David

    Moshe ben David Loaded Pockets

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    I'm with you on Miracle Whip. I grew up with it; I think my folks thought it was just a brand name for mayo...

    Many years later I went through a phase where I got hooked on watching some of the TV chefs.... I still have a three volume set from the 'Frugal Gourmet' and use many of the recipes. Which led to my comprehension of what real mayo is and that it isn't that hard to 'whip some up'... comes in quite handy making a tuna salad spread for instance. :)

    Yum.

    Am Yisrael Chai!

    Moshe ben David
     
  5. ThaMac

    ThaMac Loaded Pockets

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    What you or me grew up with, that was different times. What was thought as „modern quality food“ was in reality industrial crap. Miracle whip, Mirácoli, Velveeta, Jell-O, Tang, you name it. Not to say we can’t enjoy it, because it brings back our childhood. But that’s the thing. Taste is acquired, mostly.
    Later on in my life, I found out there is another way of cooking. Watching Antonio Carluccio on TV rolling up his sleeves and unpretentiously making a simple Italian dish, with fresh ingredients, changed my idea of food.
    Long story short: Maybe sometimes it’s good to retry the food we don’t or didn’t like. Just when it’s done right, it can be a game changer. Like, I hated Anchovis. But I was just using them “wrong”. As a condiment, they can work for me now. Sometimes it’s the way it’s put together. That said, since a long time I’m no longer exclusive in my judgment.


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  6. A.B.

    A.B. Loaded Pockets

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    What @ThaMac said. Didn't really appreciate food untill I met my wife. She is a fantastic cook and almost only uses fresh products and nothing from a packet.

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  7. echo victor

    echo victor Previously "YankeeHotelFoxtrot"

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    I agree with ThaMac... use good ingredients and try to stay out of the way.
     
  8. Tesla

    Tesla Loaded Pockets

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    I believe there are certain foods that we're just gonna like or not and no amount of preparation can cover that up....obviously mayo is mine (& guacamole), but my wife vomits at the smell of liver & nothing's gonna change that. Despite his generation being generally stricter, my Dad was a "Give it a try & if you don't like it, that's the end of it" guy. I still respect that viewpoint. I believe it was Einstein who reputedly said "The definition of insanity is repeating the same thing over and over and expecting a different outcome." Whether he said it or not, I think it's valid.
     
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  9. ghuns

    ghuns Loaded Pockets

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    So in the first week of ownership of my Rec Tec I have now cooked brisket, baby back ribs, whole chickens, pork shoulder roasts, pork loins, and some shrimp skewers. Everything has been awesome. Last night I decided to try something totally crazy, rabbits.

    It was a bountiful wabbit season this year so I could afford to lose a few to experimentation. The wife is out in Virginia with the daughter, SIL, and...











    Our first grandbaby...

    [​IMG]

    :D




    She refuses to eat Thumpers, so it's as good a time as any.

    Olive oiled and rubbed with store bought chicken rub. Ran out of rub halfway through. Store bought generic BBQ rub, ran out of that too. What's left in the cabinet? And where the hell is my grocery shopper? Oh, yeah, with grandbaby.:rolleyes: Had some steak seasoning, hell, throw it on. I then put them on low smoke, 180 degrees...

    [​IMG]

    Then I mowed the yard and admired my work. Again, wife is gone, so without adult supervision, a bourbon and cigar toast to Barrett Kasey is an acceptable Thursday night activity. Yellowstone neat with a unbranded, factory second cigar. It was the only one I had on hand...

    [​IMG]

    At the three hour mark, the internal temp of the larger hindquarters was 150. I pulled the little bunny backstraps at that point...

    [​IMG]

    Not bad. Should have filletted the silver skin off of them though.

    I got hungry and impatient so I bumped it up to 225 for an additional half hour to hit internal temp of 160...

    [​IMG]

    I had spritzed them a few times with the magic BBQ juice, so they weren't at all dry. The meat had the consistency and mouth feel of beef liver, which doesn't bother me. The worst part was the intramuscular silver skin. Overall, I'd give them a 6/10.

    Typically, I brown bunnies in a skillet, then toss in a baking dish, cover with beefy mushroom, cream of mushroom soup, and a packet of brown gravy mix. Then bake a couple hours at 375. That temp renders out all the silverskin and the soup keeps it all from getting dry. I will do that tonight with the leftovers and see what happens.
     
  10. Moshe ben David

    Moshe ben David Loaded Pockets

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    @ghuns: Congrats on your first grandson! Hope he and all the family live long and prosper, as Spock would say. That's Mr. Spock - not the Dr. Spock of years gone by! ;)

    Am Yisrael Chai!

    Moshe ben David
     
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  11. A.B.

    A.B. Loaded Pockets

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    One big :censored: omelet[​IMG]

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  12. dischu

    dischu Loaded Pockets

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    Fillet of pork wrapped in bacon ...

    [​IMG]

    ... with mushroom and onions and croquettes.

    [​IMG]

    Do not count them! :eek: :eek: :eek: ;)

    [​IMG]
     
  13. ran23
    • In Omnia Paratus

    ran23 Loaded Pockets

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    Atkin's shake, now to walk about 45 minutes.
     
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  14. hatchetjack

    hatchetjack EDC Junkie!!!!!

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    [​IMG]
    [​IMG]
    Homemade pastrami.


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  15. ThaMac

    ThaMac Loaded Pockets

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    As per my wife’s demand, we started to get Hello Fresh meals. We don’t get meat, reasons see before. Several things I know now.

    Packaging, so much packaging.
    Cheap cheese makes a cheap tasting meal.
    Freeze dried soup tastes just like this.
    Vegetarian meals can be good.
    Vegan meals are sad, boring and repetitive.
    It’s not cooking, it’s tinkering.
    You will need more pots and pans than usual.
    It’s complicated when it’s written down.
    It’s all the same recipe, only different ingredients.
    Spring onions can be as thin as chives.
    Sprinkle something on it and you are fine.
    Put sauce on it and you are fine.
    If your package doesn’t arrive, you’ll get refunded.
    If your package doesn’t arrive, you have to hit the store, again.
    Food can expand in your mouth and fill you up.
    There are ten ways (or more) to cook rice.
    Coconut milk is the sad cream of vegans.
    Curries are the new excuse for lack of creativity.


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  16. hatchetjack

    hatchetjack EDC Junkie!!!!!

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    [​IMG]
    [​IMG]
    Lumpia day!


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  17. hatchetjack

    hatchetjack EDC Junkie!!!!!

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    [​IMG]
    Filipino style pork bbq on a stick.


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  18. A.B.

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    This[​IMG]

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  19. Moshe ben David

    Moshe ben David Loaded Pockets

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    trout?

    Moshe ben David
     
  20. A.B.

    A.B. Loaded Pockets

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    Catfish

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