I accidentally brought my corned beef to work instead of regular brisket.
I shared some with a guy and he said it was the best tasting thing he had eaten all week.
I just gave him the rest of it to take home.
The way I like it with all the fat isn't healthy but it's good.
Too much of a good thing isn't good so there you have it, good things in moderation.

Herbed pork tenderloin and a mixed lettuce and spinach side salad on the menu tonight. Pork Tenderloin was on sale. Need to eat some of the greens in the garden.

I picked up a rack of extra meat on baby back ribs.
There seems to be a pork crown roast calling my name somewhere on the horizon today.
It was dusted with Knorr chicken bullion powder black pepper five spice powder and HEB brand chili powder.
Both sides.
The membrane was also removed it was easy and a layer of fat was under it, even over the bones.
It was pulled into a circle and tied then put in the oven in a black cast iron skillet to open roast at 350F.
This particular brand of five spice powder is anise heavy.
Ty Ling brand.
Ingredients are anise ginger cinnamon fennel black pepper in that order.
I'll baste it later with hoisin sauce and balsamic vinegar.

I made the basting sauce with.
Balsamic vinegar.
White sugar.
Grated ginger.
Hoisin sauce.
Garlic powder.
Soy sauce.
Chipotle powder for heat.
Liquid hickory smoke.

Always one to try new things I got this wild idea to capture moisture but not completely capture moisture.
If that makes any sense.
Turned it down to 250F some time ago.
And it'll have been in the oven for about 2 hours so far.
No idea what I'm going to eat with it but I think squash may be in order.

Egg rolls. This was a first effort using a recipe I found online posted by a guy who's family owned a Chinese restaurant. He spent a good part of his early years working in it and making the egg rolls. I made a partial recipe, which made seven. It wasn't hard and they came out pretty tasty. The guy says they freeze well so I'll make a full batch next time and do that.

I totally destroyed my crown roast rib thingy and it was really good too.
Nobody wants to see pictures of a pile of bones.
Got enough left for later tonight.
Had it with my potato salad I made the other day and homemade chips.
Drink was 5% sangria wine and 95% water as always.
I call it my 5% solution.
It's just enough to flavor the plain water with a little tang.

worth1 wrote: ↑Sat Mar 25, 2023 6:27 pm I totally destroyed my crown roast rib thingy and it was really good too.
Nobody wants to see pictures of a pile of bones.
Got enough left for later tonight.
Had it with my potato salad I made the other day and homemade chips.
Drink was 5% sangria wine and 95% water as always.
I call it my 5% solution.
It's just enough to flavor the plain water with a little tang.

Destroyed it?

Was it because you...removed the membrane?



I did a boneless prime rib a few months back, for the first time ever. It was already covered with a full netting of twine (about 3/4" square spacing). If I had twined it myself, estimating about three loops (top, middle and bottom), it would have fallen apart.

And, I found out that one cannot make a good gravy with the pan drippings.

Tormato wrote: ↑Sat Mar 25, 2023 7:56 pm

worth1 wrote: ↑Sat Mar 25, 2023 6:27 pm I totally destroyed my crown roast rib thingy and it was really good too.
Nobody wants to see pictures of a pile of bones.
Got enough left for later tonight.
Had it with my potato salad I made the other day and homemade chips.
Drink was 5% sangria wine and 95% water as always.
I call it my 5% solution.
It's just enough to flavor the plain water with a little tang.

Destroyed it?

Was it because you...removed the membrane?



I did a boneless prime rib a few months back, for the first time ever. It was already covered with a full netting of twine (about 3/4" square spacing). If I had twined it myself, estimating about three loops (top, middle and bottom), it would have fallen apart.

And, I found out that one cannot make a good gravy with the pan drippings.

No it didn't fall apart I ate it.

Chipotle Chicken Crunch sandwich.
Boneless skinless chicken thighs.
Egg wash with pickle juice and cinder vinegar.
Mayonnaise with chipotle powder and Valentina hot sauce.
Sweet onion.
Dill pickle slices.
Homemade potato chips.
Beats Popeyes.
My mouths on fire and my nose is running.

Well I had some pork ribs and most of all I had steamed squash.
Now I have to say if you can find it.
The Knorr tomato chicken flavored bullion powder is a real must when steaming squash.
It turns the yellow squash orange and adds a lot of flavor besides a little salt.
I'll be doing that one many times more.

Worth's version of homemade Shake And Bake.
Panko.
Garlic powder.
Onion powder.
Hot smoked Spanish paprika.
Knorr chicken bullion powder.
Black pepper.
Italian seasoning blend.
Binder for chicken thighs was homemade yellow grainy mustard.
Oven set at 400F.
Probably a disaster in the making.

Chicken and Rice soup. We just like it. Being Cheap to make doesn’t hurt my feelings either. Probably costs less than $6 total, chicken is still inexpensive here. ~$4.50 for a 4+ pound bird, about 40 cents for the onion, celery free from garden, maybe 40 cents for the rice. We’ll get at least 6 meals off this. A dollar a dinner.

karstopography wrote: ↑Mon Mar 27, 2023 6:50 pm Chicken and Rice soup. We just like it. Being Cheap to make doesn’t hurt my feelings either. Probably costs less than $6 total, chicken is still inexpensive here. ~$4.50 for a 4+ pound bird, about 40 cents for the onion, celery free from garden, maybe 40 cents for the rice. We’ll get at least 6 meals off this. A dollar a dinner.

I thought you said you were chickened out.

worth1 wrote: ↑Mon Mar 27, 2023 7:00 pm

karstopography wrote: ↑Mon Mar 27, 2023 6:50 pm Chicken and Rice soup. We just like it. Being Cheap to make doesn’t hurt my feelings either. Probably costs less than $6 total, chicken is still inexpensive here. ~$4.50 for a 4+ pound bird, about 40 cents for the onion, celery free from garden, maybe 40 cents for the rice. We’ll get at least 6 meals off this. A dollar a dinner.

I thought you said you were chickened out.

I was, I got over it.

Well, I did a combination of at least two recipes to make a complete dinner. We had bowtie pasta topped with canned ham dices browned in some bacon fat I saved from when I make uncured bacon for hubby. So, I browned the ham dices, removed them from the pan, added sliced onions from the garden and I sliced up some elephant garlic as well, added some salt and some butter to carmelize them. I don't know why they call it garlic because I don't think it tastes like garlic, lol. Anyway, then when those were browned I added the peas from the garden and cooked for a couple of minutes then I removed it all from the pan. I added real garlic cloves to the pan and carmelized those, and smashed them up really good, added some flour and made a roux then stirred in some chicken broth until it was almost thickened, then I added some half and half to make it creamy, some salt and pepper and called it good after a couple more minutes. I put a couple of spoons of sauce on the bottom of the plate, added some bowtie pasta, the vegetable mix, then topped it with some ham dices and poured some more of that sauce on top. Mmm Mmm Good!

https://www.makeitgrateful.com/more/sau ... ta-onions/

I somewhat followed the creamy garlic sauce recipe here. I just really do my own thing on alot of what I cook.

https://www.wikihow.com/Make-Garlic-Butter-Sauce

I got busy and washed all my grow pots and lost track of time so for dinner we had something easy. Tuna stuffed tomato with of course tuna, boiled eggs, salt and pepper, and green onion from the garden with salad on the side. I'll do the kale tomorrow and it is this recipe I planned for today, but time got away from me, lol.

https://www.tasteofhome.com/recipes/ita ... kale-soup/

Looks like a good recipe, similar to one I make with sausage, spinach and tortillini. I printed it out. Thanks.

Sue_CT wrote: ↑Tue Mar 28, 2023 11:00 pm Looks like a good recipe, similar to one I make with sausage, spinach and tortillini. I printed it out. Thanks.

I'm making it tonight and realized I don't have northern beans, lol. Oh well, I have everything else, I used dehydrated carrots from last year and I am cooking on the stove not crock pot. I do my own thing with recipes lol. I am sure it will be good kale doesn't take long to wilt into the soup. Hmm, I have some leftover bowtie pasta I can toss in there too. Thanks for the idea with the tortillini