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Word. In salads too which is probably better health wise in the long run. Depending on how that protein is cooked (sweet, spicy, salty whatever) there are a thousand ingredients out there to go with and compliment it. A basic vinaigrette (olive oil, some type of vinegar, Dijon, lemon, salt, pepper etc) makes shit easy if you have the available protein. I love some pasta, but in my current bet vs my doctor on lipids and cholesterol, I gotta be good. So many salads ahead.
i made a "salad" the other day out of roasted brussels, sweet potatoes, and carrots. while that was in the oven I made a salad dressing in the bullet with some apple cider vinegar, dijon mustard, honey, and olive oil + S&P, rosemary, thyme, and red pepper flakes. topped roasted veggies with some goat cheese and stirred till somewhat creamy/melty, then added dressing, pecan pieces, and dried cranberries. sweet, tangy, crunchy, little spicy. super quick and easy, very tasty, and held up in the fridge for lunch the next day.
That looks good. My daughter took me to Gyu-Kaku for Japanese bbq. It’s never incredible, but for a chain you can get at least consistently good there. It’s like miso soup, a salad, calamari or potstickers and then whatever you order. We had kimchi, one of their biminbaps, garlic mushrooms and then all the stuff to grill. Solid:decent as ever. The stars were the overcharred pork belly, ribeye, 34 oz. Kirin and the biminbap. There’s a new bbq place opening up tomorrow downtown called Devil Moon. We might try to go hit that. Then it’s back to more fruit, vegetables and grains.
Today is a happy food day. We finally went to Zee’s Pizzeria which turned out to be awesome. It’s up there with Pizza Delicious for best in the city. Crust was about perfect with the slight char and nice crisp crunch but a solid chew to it also. Self-taught guy from Maine who moved here in 1994. Only slight gripe which isn’t a real one was that they use cupping pepperoni which is the best kind but pools the grease I can’t eat anymore without dabbing. 4.8/5.
Saw a TikTok that Brussel sprouts were genuinely bitter and bad tasting until the nineties and now we have Brussel sprouts that taste awesome and they're on every restaurant menu. Never personally understood the hate in TV/movies, always liked them, but I suppose that's why.
Good toppings choices on that pizza, esteban. Pretty much a protein and those veggies are my go-to.
I don't much like them, though I didn't mind them as a kid which is weird to me because I was otherwise a finnicky eater. Also they gank your refrigerator out if you bring home or save leftovers. But mfers love them some brussels sprouts. Cabbage in general is hit or miss for me. I like Kimchi (napa cabbage), and if you smother it I can stomach it. But I don't generally want to eat it.
I riffed chicken piccata today. Since I gotta get the fat levels down by April, it wasn’t buttery. But otherwise it was close to a home run. I had sautéed off some baby Bella’s at lunch so I’d have them ready. I used skinless breasts so salt, pepper, smoked paprika on the chicken and in the seasoned flour plus some Tony’s in the flour. Chicken was lightly dusted and cooked in olive oil until golden. I pulled it out and added two toes of garlic and a diced jalapeño and let them cook down. Then white wine, chicken stock, juice of 3 lemons (minus what I spilled) and a little lemon vinegar to reduce. Jar of capers were added during the reduction time. Finally I added the mushrooms and chicken back in along with zest of 3 lemons and a chopped bunch of Italian parsley leaves and topped it with the two packages of fresh pasta. You’d ordinarily take the skillet off the heat and whisk in pats of butter one at a time to emulsify. That gives piccata the silkiness you’d generally want from a butter sauce. But like I said, I needed to get fats down so I skipped that step and added extra spice and acid.
Im mostly off 1% milk and have been digging Planet Oats unsweetened milk which has almost no fat. I never tried oats milk before, but the taste is fairly neutral. Only knock would be it’s a little more watery in looks but w/e.
Post by theAmberRhino on Mar 8, 2023 0:36:42 GMT -5
Another cast iron pizza, using up the dough from the other week that I froze. This time it's log pepperoni (hi Ricky), mozz, American, crushed red pepper, minced, dehydrated garlic, and Rao's marinara. 500° til she's ready.
For you millennials, Generation Z'ers and those who came later and those who get your vegetables from ketchup and other condiments, this one's for you. There isn't actually any Sunny "D"elight in the vodka seltzer, but it claims the same great taste. Sunny D and Capri Sun always tasted like sugar punch to me. I'd rather juice, but I'm old.
For you millennials, Generation Z'ers and those who came later and those who get your vegetables from ketchup and other condiments, this one's for you. There isn't actually any Sunny "D"elight in the vodka seltzer, but it claims the same great taste. Sunny D and Capri Sun always tasted like sugar punch to me. I'd rather juice, but I'm old.
Bourbon and soda water is the go to. I like mint juleps if made properly with hand cracked ice and muddled mint in a silver plated glass. Also usually craft styled cocktails at restaurants will catch my eye. And I like Tiki drinks though I don’t drink much rum otherwise.
as far as like, standard cocktails go whats everyones fave? i always go for a good gin and tonic personally
definitely g&t for basic basic. a good negroni has been my go to for a while now and currently making them with lustau vermouth, which is very drinkable on its own
Bourbon and soda water is the go to. I like mint juleps if made properly with hand cracked ice and muddled mint in a silver plated glass. Also usually craft styled cocktails at restaurants will catch my eye. And I like Tiki drinks though I don’t drink much rum otherwise.
i definitely love going for unique cocktails whenever its an option, especially unconventional flavors
Post by LoveLuckLaughter on Mar 10, 2023 18:30:25 GMT -5
Anyone else here have to take their elderly, Catholic parents on the Lenten Fish Fry circuit every year? Headed to St. Vincent's tonight for their digs I think. Or to Fraternal Order of Police because they serve booze. Not sure yet.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Post by LoveLuckLaughter on Mar 10, 2023 20:01:12 GMT -5
We ended up at the FOP because St Vincent/St Mary’s ran out of fish. My dad entered a raffle for some rifle? I don’t know what is happening at this place. Booze, cops, gambling, fried fish and gun raffles.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Post by NothingButFlowers on Mar 11, 2023 10:21:26 GMT -5
I have too little experience with cocktails to have a favorite, but I ended my dry January+ pretty spectacularly in mid-February, and we signed up for Shaker & Spoon this month. We got our first box yesterday and are going to try one of the cocktails later today. I’m pretty excited to try it out. It’s a reposado tequila based cocktail.
