What's that you're eating?

sgt1372 said:
sitting by the 18th hole in 90 degree weather
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I fought a headwind on my bicycle in 34 degree weather to get to the grocery store 3 minutes before closing time only to find the door locked. Thankfully James answered the phone and let me in for three minutes to buy...

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A plate of oxtails (topped w/gravy and chopped Italian parsley) served over steamed rice for lunch today.

It's hard to make out in the photo but there were 2 pieces of oxtails that weighed 13.0 oz combined (10.5 oz meat and 2.5 oz bone).

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Also had a glass of a 2011 vintage Cabernet Sauvignon to go w/it. Yum! :)

fukyjXr.jpg
 
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sgt1372 said:
A plate of oxtails (topped w/gravy and chopped Italian parsley) served over steamed rice for lunch today.

It's hard to make out in the photo but there were 2 pieces of oxtails that weighed 13.0 oz combined (10.5 oz meat and 2.5 oz bone).

NQSWuOZ.jpg


Also had a glass of the 2011 vintage Cabernet Sauvignon to go w/it. Yum! :)

fukyjXr.jpg
Click to expand...
Those oxtails are making me hungry, but I'll pass on the wine I don't drink.
 
Bought 8# of chicken legs for 97 cents/# that I had no room for in my freezer. So, I made some Chicken Cacciatore from "scratch" for dinner last night. Ate a couple of pieces before I took the picture.

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Even easier to make if you just use a bottled pasta sauce but still very easy and cheaper the way I do it.

Brown the chicken (I just use the leg cut into the drumstick/thigh) & remove. Pour off the fat in the pan. Add whole tomatoes from a 28 oz can after removing the hard/pulpy part (of where the stem was attached) w/a paring knife and crush the tomatoes by hand, add some tomato paste and some Italian seasoning and cook until blended then add the chicken back in and cook for about 25 mins. Optional: top w/chopped parsley to serve. Done!

Making a large batch fried chicken with the rest of the chicken legs today. :)
 
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Fried the rest of the chicken (about 6#) yesterday.

A lot more trouble than making caccitore. Have to brine the chicken, dry the chicken, coat them in batter & then fry them in a gallon of oil in an 18 quart pot to avoid sticking and splatter. Only fry about 3-5 pieces at a time and it takes 15-20 mins to fry a batch. A big production but cheaper than KFC.

Here's my fried chicken set up:

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And these were the results:

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Going to make some Chinese style/flavored pork ribs next. :)
 
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Two days ago I had some greens in my fridge that said "best before Oct 27" but they were starting to turn already. Okay down the hatch quick then. And today at the grocery store I saw they still had some from the same batch. When I picked one up off the shelf and turned it to look at the date, some... delicious (ha!) looking juice started oozing out the container, and a tone of wilted leaves inside. So I showed the ladies and they went and grabbed the last two and tossed them out.

But then I noticed one with today's date and a "$3 off enjoy today!" sticker. Yep, best before date of Oct 25. But the leaves inside look like they're immune to entropy. Grocery store score! So I'm about to eat 10 oz of leaves again. No photo tonight. You already know what it looks like, since it's the same every time haha.
 
Chinese-flavored "oven roasted" pork ribs. Very tender & tasty.

Should have removed the ribs from the rack for a clearer and more attractive photo. Oh well . . . 🤷‍♂️

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Marinate ribs in a mixture of garlic, sugar, soy sauce, hoisin sauce & rice wine for 2-24 hrs. Bake in oven at 300F for 2.5-3hrs. Add 1 cup water to bottom of the tray to prevent burning/smoking. Add more water as needed.

Baste w/marinade & turn every 15 mins. Optional: Add a few drops of red food coloring to the marinade. The marinade becomes a glaze and will not burn as long as you bake it low/slow and keep some water to the tray. The food coloring adds a more Chinese BBQ look to the meat.

Ribs are done when the meat shrinks from the tips of the bones and/or when a skewer pierces the meat w/no resistance. Easy, peasy.

Already ate 3 ribs and will finish the slab in just a couple of days. :)

gJwjBtc.jpg


A pan grilled rainbow trout w/rice pilaf and caulifower soup is next on the menu.
 
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sgt1372 said:
Chinese-flavored baked pork ribs. Very tender & tasty.

Should have removed the ribs from the rack for a clearer and more attractive photo. Oh well . . . 🤷‍♂️

24PthXj.jpg


Marinate ribs in a mixture of garlic, sugar, soy sauce, hoisin sauce & rice wine for 2-24 hrs. Bake in oven at 300F for 2.5-3hrs. Add 1 cup water to bottom of the tray to prevent burning/smoking. Add more water as needed.

Baste w/marinade & turn every 15 mins. Optional: Add a few drops of red food coloring to the marinade. The marinade becomes a glaze and will not burn as long as you bake it low/slow and keep some water to the tray. The food coloring adds a more Chinese BBQ look to the meat.

Ribs are done when the meat shrinks from the tips of the bones and/or when a skewer pierces the meat w/no resistance. Easy, peasy.

Already ate 3 ribs and will finish the slab in just a couple of days. :)

gJwjBtc.jpg


A pan grilled rainbow trout w/rice pilaf and caulifower soup is next on the menu.
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We should hang out
 
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