What are you eating right now?

[vavavroom]

It's a little early for dinner. Smoked trout and rather firm mashed potatoes. I don't care for runny mashed potatoes. A very frugal meal. I was going to have another piece of fish but the cats beat me to it and got most of it. I will have to rustle up something else in a couple of hours.

 

[AmBeRnEcTaR]

That is packed with Icelandic awesomeness

 

[vavavroom]

That is packed with Icelandic awesomeness

When kippers and Saltine crackers won't do.

 

[AmBeRnEcTaR]

%

 

[AmBeRnEcTaR]

When kippers and Saltine crackers won't do.

In that vein, these are for salad days when I'm too lazy to knock out a protein.

 

[Rand]

Maybe its Me getting older but I started appreciating Salmon recently.
No pics but super easy to grill near perfect.
although I still detest the plank salmon that smells like old socks they serve(served?) at applebees

 

[vavavroom]

In that vein, these are for salad days when I'm too lazy to knock out a protein.View attachment 144541

Nice. I also got those larger tins with marinated mackerel. Those are my favorites.

 

[vavavroom]

As predicted, the fish didn't fill me up. So I had a roasted chicken breast with asparagus and squash.

 

[Heywood_6078]

A couple of Tangerines.

 

[AmBeRnEcTaR]

This is for later in the week, I always enjoy a cooking project on Saturday nights that provides healthy sustenance for our work week.

Starts out like all my stuff with the customary mirepoix and crushed garlic but used leeks in place of regular onions as they were fat and beautiful and this time a knocked down small pork blade roast. Quick sear to render the fat, remove and reserve for the simmer, used said fat to sweat mirepoix.

Then two 28oz cans whole San Marzano's with their juice, a litre each of vegetable and chicken stock, Herbs de Provence, a few Bay Leaves, salt & pepper, smoked Paprika, and a tablespoon of ground chili flakes. Cooked on low covered for an hour.

Then added 450gms of split red lentils and reserved seared pork, and two blocks of frozen chopped spinach and 3/4 cup of top shelf Extra Virgin.

Simmered for 40 minutes uncovered. Done and done. Lid and allow to cool overnight on stove top, then portion and allocate to containers for fridge.
Love this over pasta or smashed potatoes.

 

[vavavroom]

Looks very good. My fridge and freezer contain stacks of Tupperware with things that can very easily be combined for quick meals.

 

[AmBeRnEcTaR]

...and roasted this 2.5lb Maple Dijon pork loin off to cube up over salad for tonight

 

[vavavroom]

I would go for that pork. I’ll need to hire help so I can keep up. Ramona was trained by the CIA and the cats liked her but she left a couple of years ago.

 

[AmBeRnEcTaR]

As predicted, the fish didn't fill me up. So I had a roasted chicken breast with asparagus and squash.

I did chicken breasts that looked much like this not too long ago but went a little too far and figured many would say they were burnt but they were juicy and tender. These were bone-in skin-on obviously.
Nice looking plate man

 

[vavavroom]

I did chicken breasts that looked much like this not too long ago but went a little too far and figured many would say they were burnt but they were juicy and tender.
Nice looking plate manView attachment 144558

They are not burnt. They are a little overroasted. I learned that critical distinction in a thread about coffee. Certainly safer than medium-rare fowl. I like a good crust.

 

[AmBeRnEcTaR]

They are not burnt. They are a little overroasted. I learned that critical distinction in a thread about coffee. Certainly safer than medium-rare fowl. I like a good crust.

Exactly. There was a sugar component in the marinade (store imposed) that didn't appreciate 20 minutes at 425F in our convection oven.
Stuff happens lol. Just peeled the skins off and what was left underneath was amazing.

 

[AmBeRnEcTaR]

I would go for that pork. I’ll need to hire help so I can keep up. Ramona was trained by the CIA and the cats liked her but she left a couple of years ago.

It's nice and lean for a salad. Juicy too.

 

[vavavroom]

Let me know in case you decide to open a restaurant.

 

[AmBeRnEcTaR]

For anyone that cares I think these things are awesome, paired with the FLATFORM TRUCK.

Both available at Costco.

 

[Slow Car Sport Mode]

The last of my leftover Texas Roadhouse 16oz. Ribeye. So good.

Calling native Texans, anyone really, @4WD @RTexasF @clinebarger the transmission expert come to mind on how they like.. Texas Roadhouse. Thankfully they no longer do the peanuts AFAIK.