The Food Thread

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  • Loujoe
    Loujoe Posts: 11,699
    bacon egg grilled shrimp red snapper  avacado sandwich.
    Tough life
  • josevolution
    josevolution Posts: 31,566
    Loujoe said:
    bacon egg grilled shrimp red snapper  avacado sandwich.
    Tough life
    Oh man now that’s a breakfast sandwich 
    jesus greets me looks just like me ....
  • The Juggler
    The Juggler Posts: 49,590

    www.myspace.com
  • josevolution
    josevolution Posts: 31,566
    The Juggler said:

    😀 I had English muffin with scrambled peppers & eggs and ham this morning
    jesus greets me looks just like me ....
  • Loujoe
    Loujoe Posts: 11,699
    Eggcellent! Sorry not sorry
  • eddiec
    eddiec Posts: 3,959
    Get_Right said:


    Traditional Japanese New Year's day brunch.  


    Wow.
    Great stuff...
  • eddiec
    eddiec Posts: 3,959
    Loujoe said:
    Scored up both sides of fish. Salt, grilled jalapinos, onions, cilantro, lime, potatoes, butter. Dumped some beer in there and cook.
    Used to have whole snapper often when I worked as a fish monger. Joint by me had them frozen. Figured a great meal to kick off 2025!

    Whole red snapper is definitely one of my favorite dishes.
  • eddiec
    eddiec Posts: 3,959
    GlowGirl said:

    Pot roast done. This is after I sliced up the meat and put it back in the pot to mix up with all the other stuff in there. At least half will be going in the freezer. The meat got really tender. Came out great. 

    Looks delicious.
  • Loujoe
    Loujoe Posts: 11,699
    Ended up doing a pork roast. Said before, sold as, 'pork meat'. Just a beautiful hunk of meat with dark, light and s good amount of fat. Seasoned it with salt and pepper. Cooked an onion til translucent in butter and oil. Moved them to the sides of pot. Dropped the meat in to brown both sides. Moved off the gas burner into the grill. Poured some beer crushed up a chipolte pepper, quartered up a potato. Lid on for 2ish hours til temp hit 170. 
    Sliced up beautifully.

    Was going to cook rice in that broth but ran out of inspiration. Plus that potato is good starch.

    Anyone do osso bucco (sp?) in a Dutch oven? Butcher had some and it looked great. Thinking, season, brown and slow cook with beer? One trick pony lately.
  • Loujoe
    Loujoe Posts: 11,699
    Pork is for the week. Still eating the snapper and shrimp. Cold sandwiches with a horseradish spread. Almost gone. Taking good care of myself.
  • mookieblalock
    mookieblalock Posts: 3,564
    Loujoe said:
    bacon egg grilled shrimp red snapper  avacado sandwich.
    Tough life
    Wow. You’re an artist. 
  • Get_Right
    Get_Right Posts: 14,116
    Loujoe said:
    Ended up doing a pork roast. Said before, sold as, 'pork meat'. Just a beautiful hunk of meat with dark, light and s good amount of fat. Seasoned it with salt and pepper. Cooked an onion til translucent in butter and oil. Moved them to the sides of pot. Dropped the meat in to brown both sides. Moved off the gas burner into the grill. Poured some beer crushed up a chipolte pepper, quartered up a potato. Lid on for 2ish hours til temp hit 170. 
    Sliced up beautifully.

    Was going to cook rice in that broth but ran out of inspiration. Plus that potato is good starch.

    Anyone do osso bucco (sp?) in a Dutch oven? Butcher had some and it looked great. Thinking, season, brown and slow cook with beer? One trick pony lately.

    Yes. Osso bucco, oxtails, short ribs on the bone, and lamb shanks are great for braising in the dutch oven. Red wine is what I use for osso buco as it is an Italian dish but there are no limits in cooking! I usually look up a few recipes and tweak them to my liking. I do not do it enough, because as most of you know, I have a Japanese kitchen. There is no beef broth, herbs or tomato paste in our pantry. Plenty of dried squid and crab flavored potato chips though  :s
  • Loujoe
    Loujoe Posts: 11,699
    Alright. Thx. Maybe next time. Sounds like you do a lot of clean eating. Your body likely thanks you.
  • Get_Right
    Get_Right Posts: 14,116
    edited January 4
    Loujoe said:
    Alright. Thx. Maybe next time. Sounds like you do a lot of clean eating. Your body likely thanks you.

    Mostly. A ton of salt from soy sauce and miso, carbs from the rice, and a fried dish at least once a week. I am a lucky man though.
    Post edited by Get_Right on
  • SPEEDY MCCREADY
    SPEEDY MCCREADY Posts: 26,834
    GlowGirl said:

    Pot roast done. This is after I sliced up the meat and put it back in the pot to mix up with all the other stuff in there. At least half will be going in the freezer. The meat got really tender. Came out great. 
    I made some pot roast today.
    Slow cooker for 8 hours.
    Take me piece by piece.....
    Till there aint nothing left worth taking away from me.....
  • GlowGirl
    GlowGirl New York, NY Posts: 12,069
    SPEEDY MCCREADY said:
    GlowGirl said:

    Pot roast done. This is after I sliced up the meat and put it back in the pot to mix up with all the other stuff in there. At least half will be going in the freezer. The meat got really tender. Came out great. 
    I made some pot roast today.
    Slow cooker for 8 hours.
    It’s so good on a cold winter day. 
  • Loujoe
    Loujoe Posts: 11,699
    edited January 6

    Post edited by Loujoe on
  • Loujoe
    Loujoe Posts: 11,699
    Apples as an afterthought. Woah.
  • Loujoe
    Loujoe Posts: 11,699
    Had a bag of brussel sprouts in my fridge for a few weeks. Trimmed them up and really wowed me. Glad I didn't throw them out! Sometimes takes a while to get inspired.
  • crookedcross
    crookedcross Right Near Da Beach, Boiii Posts: 1,545
    Some okonomiyaki for dinner

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