Random Thought Thread

All of this steak chatter has made me realize one thing (and it's definitely random).

Has anyone else just gone off of chicken lately? I used to eat so much chicken, but my body just isn't vibing with it anymore. I can still kill some tendies but it's rare that I eat them due to the seed oils. Plain chicken breast or roasted chicken just does nothing for me anymore (shredded slow cooked chicken on buttered toast used to be a staple of mine).
 
SwissHeritageCo said:
All of this steak chatter has made me realize one thing (and it's definitely random).

Has anyone else just gone off of chicken lately? I used to eat so much chicken, but my body just isn't vibing with it anymore. I can still kill some tendies but it's rare that I eat them due to the seed oils. Plain chicken breast or roasted chicken just does nothing for me anymore (shredded slow cooked chicken on buttered toast used to be a staple of mine).
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I eat alot of chicken, more than steak, but am trying to reduce seed oils....
 
SwissHeritageCo said:
All of this steak chatter has made me realize one thing (and it's definitely random).

Has anyone else just gone off of chicken lately? I used to eat so much chicken, but my body just isn't vibing with it anymore. I can still kill some tendies but it's rare that I eat them due to the seed oils. Plain chicken breast or roasted chicken just does nothing for me anymore (shredded slow cooked chicken on buttered toast used to be a staple of mine).
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I eat it 3-4 times per week. I like to cut chicken breasts into strips and marinate with Italian dressing in a zip lock to cook on the grill quickly and then roll up in a flour tortilla when at my cabin. Quick and easy with no mess. Then I put the grill where the bears clean it for me🤣
 
beeinak said:
I eat it 3-4 times per week. I like to cut chicken breasts into strips and marinate with Italian dressing in a zip lock to cook on the grill quickly and then roll up in a flour tortilla when at my cabin. Quick and easy with no mess. Then I put the grill where the bears clean it for me🤣
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I still use chicken as an ingredient for soup and casserole's, but maybe I need to try marinating it. I usually only buy whole chickens hence the roasts but man I'm just not into it lately. I need to try frying some drumsticks in coconut oil.
 
I will actually be serious for a sec (though I can eat a whole chicken, not that I do...). I actually eat mostly beef, Sunday to Thursday.

But SwissHeritageCo SwissHeritageCo chicken sauteed in coconut oil is amazing. In fact, everything sauteed in coconut oil is great. It's the only oil I use for cooking.
 
beeinak said:
I ate that in South America in addition to lots of other things🤣
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Hatchet_Jack said:
This conversation is lost on me, we have completely different names for cuts I’m realising.
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Cúy is Quechua for "guinea pig," a staple of the Peruvian diet. They're delicious, especially roasted whole.

As for beef:

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beeinak said:
It is addictive!
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Amen to that bee…

I grew up in a pretty small town with a couple other small towns kinda nearby, and a dad who had grown up in the midwest in the 40’s/50’s on a diet of meat and potatoes so my exposure to food from other countries and cultures was more than limited. People say ‘meat and potatoes’, but it really was pretty much that - thankfully there was a lot of salmon and steelhead thrown in as well given that we lived on the WA coast, my dad loved to fish, and being lower middle class at best it saved a lot of grocery money.

Taking the long way around the barn here, but in my late 20’s I worked with a lady whose parents has come to the US when she was a kid. There were a couple of Korean restaurants in Portland at the time that I went to with her and her family. Some of the tables had gas grills in the middle and they would bring a plate of marinated Kalbi (thin sliced short ribs) or Bulgogi (usually better cuts and generally boneless) that you grilled at the table, along with small dishes of various kinds of kimchi.

Maybe misremembering the cuts, been a few decades. I think it was Bulgogi that was sometimes flank or skirt. They were both generally marinated, mostly for flavor, but a good marinade understandably made a lot of difference on the flanks/skirts. Given Yoko’s reference to his heritage in a previous post he could likely speak to that with a lot more knowledge than me.

Being exposed to that made me realize there was a lot more out there than pot roast and spuds (still love ‘em), and since I lived in city where you could get ethnic food of almost any kind I tried a lot of it that I probably wouldn’t have otherwise.

TL/DR: Agree with bee - Bulgogi and Kalbi are both amazing, and apologies for the Hallmark movie script detailing the story about how I got my tastes in food.

Winston
 
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Elk tenderloin. Oryx tenderloin is also quite good. Sous vide with salt and pepper and maybe some olive oil, to about 130F, no more than 90 minutes, then sear all sides in a cast iron skillet as hot as you can get it.

Part of the appeal is probably that it's not something you can get just any day.
 
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fnordmorph said:
Elk tenderloin. Oryx tenderloin is also quite good. Sous vide with salt and pepper and maybe some olive oil, to about 130F, no more than 90 minutes, then sear all sides in a cast iron skillet as hot as you can get it.

Part of the appeal is probably that it's not something you can get just any day.
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When I shoot a deer I quite like slicing the tenderloin thin and using it in Pho. Make the broth and pour it over the raw sliced meat, cooks it enough but still melts in your mouth 🤤
 
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