Myself and SWMBO are on a calorie counting diet, We have replaced a lot of 'filler' carbs with veg. Tonight is a Turkey stir fry on 75g of brown rice, 440 cals all in.
Whats Cooking? 2012
- Thread starter Jim
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love the plate!! 
Made shrimp pasta tonight.
Something slighty different tonight, Braised red cabbage with apples&onion, and pork loin steaks. 650 calories all in.
Lunch for the boys
![$IMG_1568[1].jpg](https://xfdata.badgerandblade.com/attachments/40/40439-2289ad8421274fb18d01fe6b82dfe374.jpg "$IMG_1568[1].jpg")
I like the look of that burger to be.
Onion just sweetens up with a bit of cooking.
Onion just sweetens up with a bit of cooking.
Eggs in a cloud round 2!
this time i layered the bottom of my micro le creuset with artistan kamut bread , 2 slices of home made turkey deli slices , and a slice of cave aged gruyere. lightly seasoned with cubeb pepper, himalayan pink and za'tar . then ofcourse the egg on top!
truly an enjoyable breakfast complimented with a glass of fresh squeezed blood OJ.
Bon Apetit!
this time i layered the bottom of my micro le creuset with artistan kamut bread , 2 slices of home made turkey deli slices , and a slice of cave aged gruyere. lightly seasoned with cubeb pepper, himalayan pink and za'tar . then ofcourse the egg on top!
truly an enjoyable breakfast complimented with a glass of fresh squeezed blood OJ.
Bon Apetit!
Those look great Talal.
I love that pot.
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Yummy!
Made two more loaves of last week's Amish white bread this morning and rendered off about 2 cups worth of lard from fat trimmings that the WF butchers gave me gratis. A tablespoon of the latter finding its way into the former.
I'm not much into the leftover cracklings from rendering the pork fat, but my dog loves them for a totally natural and non-processed treat.
I'm not much into the leftover cracklings from rendering the pork fat, but my dog loves them for a totally natural and non-processed treat.
Nothing beats free lard. I have to pay $6 a pound for leaf lard here when the farmer's market is open.
Between the bread baking and the lard rendering, I feel like Grandma frickin' Walton.
I can get pretty good house made lard from Gepperth's (100 year old butcher shop in my neighborhood) for 3.99/lb. It's not leaf though. The stuff I rendered off today from the Whole Foods scraps was definitely not from pig suet but came out a beautiful pure white--quite similar to rendered goose fat though I doubt it will have that beautiful clean but nuanced flavor of good goose fat.
Sterling do you ever get to Genes in Lincoln Square its great.
To keep on target though. Rehydrated dried fruit and ras el hanout rolled into a pork loin served on creamy polenta with braised greens
To keep on target though. Rehydrated dried fruit and ras el hanout rolled into a pork loin served on creamy polenta with braised greens
I frequently do. The double smoked rib belly is a staple in my fridge. Steaks can be hit or miss, but when they get some nicely marbeled choice in, it's the best steak value in the city. Lots of other great stuff there.
Sunday's offering.
Some Vino Nobile di Montepulciano to go with.
Some Vino Nobile di Montepulciano to go with.
lovely
That looks great. Onion soup is one of my favs.
How do you like that butterbell? I keep my butter in a regular ol' covered butter dish. But I use unsalted butter and I am worried about ti going rancid. I have noticed it gets a little yellow around the edges after awhile
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