Sauerkraut is the worst
I did not know that! My kid can’t do cilantro, now I feel bad for calling him a cunt!
FYFY!
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Seared tuna, fried rice, sauteed squash and zucchini
Boiled shrimp, baked cheese grits casserole, fried okra, hushpuppies
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It all looks so good and that tuna is cooked perfectly!
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Thanks! Yeah, I like to marinate it overnight but I barely cook it, haha. I used to leave just a bit of pink in the middle, but now I leave just a bit of brown on the outside. Flip-flopped. I love raw fish. Don’t know why I overcooked tuna for years.
I used to leave just a bit of pink in the middle, but now I leave just a bit of brown on the outside.
Why does this sound kinda dirty? What is wrong with me? 
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Same! I used to nuke our tuna steaks. Now it’s a minute a side!
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I broadforked 500 sq ft (46 m2) of pending grow space. The 1st step to producing food is to feed the land. This is a mix of sand and hardpack clay. It is very tuff and probably hasn’t been tilled in more than 3 decades. I went with broadfork because it is less destructive to the microbes but still provides aeration, albeit, at the cost of heavy manual labor. Next up I will layer on the mulch and manure. I had to get this done quickly because we’re supposed to have rain tomorrow. Next step is to plant it full of sunflower in a few weeks. Comfrey is started for mulch and chicken feed. I felt like I ran a half marathon after completing this in 55 minutes.
Above ground planters go in soon and I’ll fence in this spot this year. I believe I can plant it with crops next year but we’ll see. I’ll double the space next year and rinse and repeat.
Amaranth and beans will go in at the foot of the sunflowers.
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Fixing myself a quick lunch: Short rice, refried beans, pork sausage, feta and tomato. Simple and comforting.
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I sure do love a good crispy taco. Preferably with a frozen margarita slushie with a mini Corona stuck in it.
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Special prawns thali at Nav Chaitanya in Andheri West, Mumbai. Prawns biryani, prawns masala (Malvani), prawns bhuna, sukha jawala kismur (made with tiny dried shrimp), shrimp chips, prawns fry, fish curry (just liquid), sol kadhi (kadhi is also what my family calls the mysterious yellow liquid in the Keralan sadhya above, but the Keralans call it moru kachiyatu), chapatis. Two weeks ago I didn’t know what any of this was (except the obvious stuff) since my family was vegetarian.
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Grilled lamb sirloin chops & spring onions, smashed red taters, salad, stuffed peppers. (and a nice cold sauvignon blanc)
description, recipe, tips, whatever
Lamb sirloin chops
- dry brined with kosher salt overnight
- then marinated for a few hours in olive oil, garlic, black pepper, and dried rosemary
- grilled over charcoal with some spring onions on the side
- put some fresh rosemary on the lamb plus a bit on the coals. Not sure if that made much difference though.
- used a lot of lemon juice. I didn’t believe in putting lemon juice on meat and fish for a long time. I was wrong. I’m a total convert now. I squeeze that shit on everything!
- I usually cook a bit below medium rare (115-120) and let it carry over cook while resting, up to around medium rare.
- Not gonna take long to cook. I usually do a reverse sear method. The grill has charcoal piled on one side. Bring 'em up slow on the “indirect” side (10 minutes?), then sear on the hot/direct side, flipping and moving around often due to flames (6-8 minutes total?). Use a thermometer frequently to avoid overcooking.
- While the lamb is resting you can throw together the simple salad and keep a close eye on the taters and peppers finishing/broiling in the oven.
Smashed red potatoes
- my wife did the taters and peppers while I was cooking the lamb. Credit where credit is due! You think I could do all this shit by myself?
- These are so simple but so damn good.
- Boil 'em (about 12-15 minutes depending on size), smash 'em, pour some olive oil over them. Spice to taste. She used garlic powder, salt, and paprika. Throw them in the oven. Might need to broil at the last moment to ramp up the crunch. Crispy outer and soft inner. I guarantee you won’t be able to stop eating them.
Stuffed peppers
- Little red peppadew (sp?) peppers stuffed with goat cheese
- remove the stem and seeds
- stuff with fresh goat cheese
- bake in oven until cheese is melted. broil at last minute if needed.
Salad
- mixed field greens I think
- goat cheese
- marinated artichoke hearts
- kalamata olives
- olive oil, salt, pepper
- simple but delicious
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This looks incredible. I love lamb so much and make sure to only eat it occasionally to not get spoiled.
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It’s St. Patricks Day so I made my own version of Fish & Chips.
Georgia mountain trout, dusted with cornmeal and pan fried in a cast iron, fennel & celery slaw, chips of course, and not pictured was some preserved lemon remoulade and an ice cold glass of gruner veltliner.
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Bavette with Parmentier potatoes and green beans with garlic. I delayed eating it just so I could take the pic for here lol.
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So I’m in the hunt for a blackened seasoning that isn’t all paprika or am I crazy? We have a local dive bar that makes a fantastic blackened chicken Cesar salad and I’m trying to mimic it. So far I’m a huge embarrassing failure! My kids hate me!
Why would blackened seasoning be red? Makes no sense! It’s maddening damn it!
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I’ve found that the addition of dried thyme makes for a good blackening rub. It burns and smokes nicely, providing a nice char. I’m no expert though, I bet @ViolentMeals will have some good advice.
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Aww man, thrown under the bus and it’s not yet 9:00 a.m!
Let me get back to this…
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It’s too late for me. I’ve been spoiled by our university’s Ag program. They sell lamb at their weekly meat sale for pretty decent prices. All sorts of cuts, even organ meat. I think I prefer it over beef these days.
I don’t remember ever having it growing up (in the states) but now it’s available everywhere and I’m taking full advantage of it.
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