What are you eating right now?

Pablo said:
Did you inspect the Thai kitchen? I wouldn't.............I'm on the eight fold fence about that.
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No, I ran out of options..it was the exception,.normally I will go.with packaged processed carbs over fresh seafood in foreign countries, with the exceptions being Italy and Greece.
 
Any IU folks care to take a guess?

IMG_5147.webp
IMG_5148.webp
 
WIfe had a bag of pumpkin seeds been in the kitchen for a few days. Today while bored (recovering from latest surgery) cant drive or leave home. So i took those seeds and mixed them in a bowl with olive oil , cajun spices and dash of italian seasoned bread crumbs. I mean a really tiny sprinkle of it mainly cause I like the seaoning. Oh yeah and a dash of smoked paprika. I then oiled a pan with some more olive oil (yeah my blood content is likely 75% olive oil and some blood! So I spread these seeds out on metal tray and placed in oven.
Turned it onto broil for 5-8 minutes. Then turned with wooden spoon and placed heat on about 275-300 for another 10-12 minutes.
They browned up amazing and after I placed them all on some paper towels to get lots of the oil off of them we attacked them! This is
only the 2nd time I tried that and my sons , grandkids , wife and I plus anyone I share them with really like how they came out. Not too seasoned but golden brown. Anyone likes seeds / nuts should check this out as you may enjoy it.
 
SammyChevelleTypeS3 said:
WIfe had a bag of pumpkin seeds been in the kitchen for a few days. Today while bored (recovering from latest surgery) cant drive or leave home. So i took those seeds and mixed them in a bowl with olive oil , cajun spices and dash of italian seasoned bread crumbs. I mean a really tiny sprinkle of it mainly cause I like the seaoning. Oh yeah and a dash of smoked paprika. I then oiled a pan with some more olive oil (yeah my blood content is likely 75% olive oil and some blood! So I spread these seeds out on metal tray and placed in oven.
Turned it onto broil for 5-8 minutes. Then turned with wooden spoon and placed heat on about 275-300 for another 10-12 minutes.
They browned up amazing and after I placed them all on some paper towels to get lots of the oil off of them we attacked them! This is
only the 2nd time I tried that and my sons , grandkids , wife and I plus anyone I share them with really like how they came out. Not too seasoned but golden brown. Anyone likes seeds / nuts should check this out as you may enjoy it.
Click to expand...
Be careful with roasting paprika. It easily turns bitter when roasted.
 
vavavroom said:
My digestive system is ringing alarm just reading this.
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Twas easy. 1 small shank and 1 ham steak from the locker lamb. Browned well with three onions in the cast iron. Herbs. Celery. Chopped collard ribs. Then lid on, in over SLOW 210°F for 6 hours or so. Throw in 1 cut apple, potatoes, top of greens. Oh and canned beans well rinsed right at the end. Etc.
 
Pablo said:
Twas easy. 1 small shank and 1 ham steak from the locker lamb. Browned well with three onions in the cast iron. Herbs. Celery. Chopped collard ribs. Then lid on, in over SLOW 210°F for 6 hours or so. Throw in 1 cut apple, potatoes, top of greens. Oh and canned beans well rinsed right at the end. Etc.
Click to expand...
I have a hankering for lamb now.
 
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