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I borrowed DK Prof's recipe for this wonderful, most Haraam, of dishes, although I wonder if maybe is should be called Sausporkon (sausage inside pork inside bacon) instead of porporken. Served with roasted Brussels sprout hash and creamed leeks (not pictured) http://i64.tinypic.com/30nb2bt.png View Quote Looks great, roasted like that is my favorite way to eat brussels. I throw some thin onion slices in with mine before roasting and they turn out great. What oil do you use? I like coconut as it brings out the sweetness of the greens. ETA: damn, pitiful page ownage. |
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Looks great, roasted like that is my favorite way to eat brussels. I throw some thin onion slices in with mine before roasting and they turn out great. What oil do you use? I like coconut as it brings out the sweetness of the greens. ETA: damn, pitiful page ownage. View Quote View All Quotes View All Quotes Quoted:
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I borrowed DK Prof's recipe for this wonderful, most Haraam, of dishes, although I wonder if maybe is should be called Sausporkon (sausage inside pork inside bacon) instead of porporken. Served with roasted Brussels sprout hash and creamed leeks (not pictured) http://i64.tinypic.com/30nb2bt.png Looks great, roasted like that is my favorite way to eat brussels. I throw some thin onion slices in with mine before roasting and they turn out great. What oil do you use? I like coconut as it brings out the sweetness of the greens. ETA: damn, pitiful page ownage. I use larger onion chunks and toss it all with older ve oil and sea salt. |
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Brunch after a 6 miler on snowy/muddy trails. 4 egg frittata with caramelized onion and fennel, kale, parmesan cheese, and cream In goes the kale after the onions and fennel finish caramelizing in bacon grease http://i67.tinypic.com/fnvd76.jpg Out of the oven http://i68.tinypic.com/20k27hw.jpg And onto a plate http://i65.tinypic.com/20zrwpu.jpg View Quote |
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Brunch after a 6 miler on snowy/muddy trails. 4 egg frittata with caramelized onion and fennel, kale, parmesan cheese, and cream In goes the kale after the onions and fennel finish caramelizing in bacon grease http://i67.tinypic.com/fnvd76.jpg Out of the oven http://i68.tinypic.com/20k27hw.jpg And onto a plate http://i65.tinypic.com/20zrwpu.jpg View Quote looks awesome |
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Sunday night - cabernet braised grass fed beef short ribs over gorgonzola polenta. Side salad of Brussels sprouts and leeks, wilted in bacon grease and topped with crispy diced bacon and pomegranate seeds First Saturday night preps, the a dry rub for the ribs of chopped fresh thyme and rosemary, and some salt and pepper http://i65.tinypic.com/16bd0zp.jpg Now into the fridge for an overnight flavor bath Then the gremolata, a seasoning mix of fresh thyme, parsley, and rosemary, lemon zest, garlic, salt, and pepper to top the ribs when served http://i63.tinypic.com/v666p1.jpg Into the fridge overnight for you as well Sunday afternoon, brown the short ribs in oil http://i64.tinypic.com/2yy4jnp.jpg then remove from the pan http://i63.tinypic.com/dxea89.jpg Deglaze your pan with the first of 1.5L of cabernet sauvingon http://i64.tinypic.com/30jpkau.jpg Then return your short ribs to the pan and cover with the rest of the wine http://i64.tinypic.com/4zt2th.jpg Simmer in the oven until tender For the salad, take 2 pounds of Brussels sprouts http://i64.tinypic.com/1zw4l3.jpg And shred or grate them. Chop 5 pieces of bacon and brown until crispy in a large pot http://i67.tinypic.com/wk2qoh.jpg Once crispy, remove the bacon, then add your B. sprouts, a sliced leek and a chopped garlic clove. Sautee in the bacon grease for 5 minutes, add 2/3 cup of chicken broth and cover for 5 minutes to steam. Stir in reserved bacon, transfer to a bowl and top with pomegranate seeds. Serve warm http://i64.tinypic.com/2lw7z8l.jpg Got too busy to take pics of polenta preps, but it was pretty simple. Make polenta using chicken broth instead of water. When the polenta finishes cooking, add 1/3 cup of heavy cream and a quarter pound of gorgonzola cheese. When the ribs and polenta are done, put the ribs in a bowl or warming drawer and cover tightly to keep warm. Bring the remaining wine to a boil and reduce to ~2 cups, then whisk in some flour and butter to thicken. Spread polenta on a plate and top with short ribs http://i64.tinypic.com/6r1vn6.jpg Drizzle with sauce and smash http://i63.tinypic.com/op37nt.jpg After smashing short ribs and Brussels sprout salad, realize that you got so excited about and busy with the wine sauce that you forgot all about the gremolata you made which is still sitting on the counter . But only be sad for a few seconds, because the meal was wonderful and the entire house is filled with the aroma of simmering wine. Drink more wine and eat dark chocolate for dessert View Quote I just ate and now I'm hungry again. |
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My wife made spaghetti squash spaghetti. Holy shit that stuff is good. It's better than noodles.
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I like it with either a pesto or a ragú View Quote View All Quotes View All Quotes Quoted:
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My wife made spaghetti squash spaghetti. Holy shit that stuff is good. It's better than noodles. I like it with either a pesto or a ragú She made homemade sauce it was great. |
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Right now in my kitchen 4 pounds of grass fed beef chuck steak, cut into 3/4" cubes are slowly simmering in beef broth (after being browned in lard) and a home made New Mexico chili pepper paste on their way to becoming Texas chili.
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My wife made spaghetti squash spaghetti. Holy shit that stuff is good. It's better than noodles. I like it with either a pesto or a ragú She made homemade sauce it was great. My next spaghetti squash meal will be this: Sneak Peek Recipe from Juli Bauer's Paleo Cookbook: Buffalo Chicken Casserole
Prep time: 15 mins Cook time: 1 hour 50 mins Total time: 2 hours 5 mins Serves: 4 Ingredients •1 medium spaghetti squash (about 21/2 pounds) •4 tablespoons butter, ghee, or coconut oil, divided •2 cloves garlic, minced •1 medium carrot, diced •2 stalks celery, diced •1/2 medium yellow onion, minced •1 small red bell pepper, diced •1 pound ground chicken •1 teaspoon garlic powder •1 teaspoon fine sea salt •1/4 teaspoon black pepper •1 cup hot sauce (I prefer Tessemae’s or Frank’s RedHot) •1/4 cup Super Simple Mayonnaise (page 274 in my new book) or store-bought mayo (I use Primal Kitchen Foods) •3 large eggs, whisked •chopped scallions, for garnish •sliced avocado, for garnish Instructions 1.Preheat the oven to 400°F. 2.Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350°F. 3.Grease a Dutch oven or an 8-inch square glass baking dish with 2 tablespoons of the butter. 4.Let the squash cool for 5 minutes, remove the seeds, and then use a fork to remove the threads and place them in the greased baking dish. 5.In a large sauté pan over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt, and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes. 6.Remove the pan from the heat, then add the hot sauce and mayo and mix well to combine. 7.Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no longer see the eggs. 8.Bake for 1 hour or until the top forms a slight crust that doesn’t give when you press it in the middle. Let rest for 5 minutes before serving. Garnish with chopped scallion and avocado slices. I was going to make it for the Superbowl, but there was a request for Texas Chili instead. |
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This is what I am cooking right now. <a href="http://s111.photobucket.com/user/kaik78/media/Mobile%20Uploads/20160207_104533_zpsgzmecxyx.jpg.html" target="_blank">http://i111.photobucket.com/albums/n125/kaik78/Mobile%20Uploads/20160207_104533_zpsgzmecxyx.jpg</a> <a href="http://s111.photobucket.com/user/kaik78/media/Mobile%20Uploads/20160207_104644_zps3aos4d6q.jpg.html" target="_blank">http://i111.photobucket.com/albums/n125/kaik78/Mobile%20Uploads/20160207_104644_zps3aos4d6q.jpg</a> View Quote OK, I've lived in the mountains my whole life and we normally eat cows, sheep and pigs, but not bugs. 1- How did you catch a big cooler load of them? I've caught one or two at a time in the creeks and lakes, but it would take a year to catch that many 2- boil them in water with enough chili that you forget that it's not food? What's the drill there? 3- what did the end product look like? Are they staring at you when you eat them? Cuz that's a dealbreaker for me. |
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OK, I've lived in the mountains my whole life and we normally eat cows, sheep and pigs, but not bugs. 1- How did you catch a big cooler load of them? I've caught one or two at a time in the creeks and lakes, but it would take a year to catch that many 2- boil them in water with enough chili that you forget that it's not food? What's the drill there? 3- what did the end product look like? Are they staring at you when you eat them? Cuz that's a dealbreaker for me. View Quote View All Quotes View All Quotes Quoted:
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This is what I am cooking right now. <a href="http://s111.photobucket.com/user/kaik78/media/Mobile%20Uploads/20160207_104533_zpsgzmecxyx.jpg.html" target="_blank">http://i111.photobucket.com/albums/n125/kaik78/Mobile%20Uploads/20160207_104533_zpsgzmecxyx.jpg</a> <a href="http://s111.photobucket.com/user/kaik78/media/Mobile%20Uploads/20160207_104644_zps3aos4d6q.jpg.html" target="_blank">http://i111.photobucket.com/albums/n125/kaik78/Mobile%20Uploads/20160207_104644_zps3aos4d6q.jpg</a> OK, I've lived in the mountains my whole life and we normally eat cows, sheep and pigs, but not bugs. 1- How did you catch a big cooler load of them? I've caught one or two at a time in the creeks and lakes, but it would take a year to catch that many 2- boil them in water with enough chili that you forget that it's not food? What's the drill there? 3- what did the end product look like? Are they staring at you when you eat them? Cuz that's a dealbreaker for me. 1) buys them still alive in giant hideous writhing sacks 2) somehow the shit he puts on them makes them edible 3) yes they are fucking looking at you forever it's awful |
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My next spaghetti squash meal will be this: I was going to make it for the Superbowl, but there was a request for Texas Chili instead. View Quote View All Quotes View All Quotes Quoted:
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My wife made spaghetti squash spaghetti. Holy shit that stuff is good. It's better than noodles. I like it with either a pesto or a ragú She made homemade sauce it was great. My next spaghetti squash meal will be this: Sneak Peek Recipe from Juli Bauer's Paleo Cookbook: Buffalo Chicken Casserole
Prep time: 15 mins Cook time: 1 hour 50 mins Total time: 2 hours 5 mins Serves: 4 Ingredients •1 medium spaghetti squash (about 21/2 pounds) •4 tablespoons butter, ghee, or coconut oil, divided •2 cloves garlic, minced •1 medium carrot, diced •2 stalks celery, diced •1/2 medium yellow onion, minced •1 small red bell pepper, diced •1 pound ground chicken •1 teaspoon garlic powder •1 teaspoon fine sea salt •1/4 teaspoon black pepper •1 cup hot sauce (I prefer Tessemae’s or Frank’s RedHot) •1/4 cup Super Simple Mayonnaise (page 274 in my new book) or store-bought mayo (I use Primal Kitchen Foods) •3 large eggs, whisked •chopped scallions, for garnish •sliced avocado, for garnish Instructions 1.Preheat the oven to 400°F. 2.Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350°F. 3.Grease a Dutch oven or an 8-inch square glass baking dish with 2 tablespoons of the butter. 4.Let the squash cool for 5 minutes, remove the seeds, and then use a fork to remove the threads and place them in the greased baking dish. 5.In a large sauté pan over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt, and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes. 6.Remove the pan from the heat, then add the hot sauce and mayo and mix well to combine. 7.Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no longer see the eggs. 8.Bake for 1 hour or until the top forms a slight crust that doesn’t give when you press it in the middle. Let rest for 5 minutes before serving. Garnish with chopped scallion and avocado slices. I was going to make it for the Superbowl, but there was a request for Texas Chili instead. I made that casserole over the weekend. It's damn tasty and you can just halve the spaghetti squash, carve out the seeds, and place the whole thing on a plate in the microwave, flat side down, and nuke for 10-12 minutes instead of roasting in the oven. All the other veggies - I just ran them through the coarse grate setting on my food processor and sauteed. |
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1) buys them still alive in giant hideous writhing sacks 2) somehow the shit he puts on them makes them edible 3) yes they are fucking looking at you forever it's awful View Quote View All Quotes View All Quotes Quoted:
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This is what I am cooking right now. <a href="http://s111.photobucket.com/user/kaik78/media/Mobile%20Uploads/20160207_104533_zpsgzmecxyx.jpg.html" target="_blank">http://i111.photobucket.com/albums/n125/kaik78/Mobile%20Uploads/20160207_104533_zpsgzmecxyx.jpg</a> <a href="http://s111.photobucket.com/user/kaik78/media/Mobile%20Uploads/20160207_104644_zps3aos4d6q.jpg.html" target="_blank">http://i111.photobucket.com/albums/n125/kaik78/Mobile%20Uploads/20160207_104644_zps3aos4d6q.jpg</a> OK, I've lived in the mountains my whole life and we normally eat cows, sheep and pigs, but not bugs. 1- How did you catch a big cooler load of them? I've caught one or two at a time in the creeks and lakes, but it would take a year to catch that many 2- boil them in water with enough chili that you forget that it's not food? What's the drill there? 3- what did the end product look like? Are they staring at you when you eat them? Cuz that's a dealbreaker for me. 1) buys them still alive in giant hideous writhing sacks 2) somehow the shit he puts on them makes them edible 3) yes they are fucking looking at you forever it's awful Their tiny screams haunt some at night. |
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Their tiny screams haunt some at night. View Quote View All Quotes View All Quotes Quoted:
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This is what I am cooking right now. <a href="http://s111.photobucket.com/user/kaik78/media/Mobile%20Uploads/20160207_104533_zpsgzmecxyx.jpg.html" target="_blank">http://i111.photobucket.com/albums/n125/kaik78/Mobile%20Uploads/20160207_104533_zpsgzmecxyx.jpg</a> <a href="http://s111.photobucket.com/user/kaik78/media/Mobile%20Uploads/20160207_104644_zps3aos4d6q.jpg.html" target="_blank">http://i111.photobucket.com/albums/n125/kaik78/Mobile%20Uploads/20160207_104644_zps3aos4d6q.jpg</a> OK, I've lived in the mountains my whole life and we normally eat cows, sheep and pigs, but not bugs. 1- How did you catch a big cooler load of them? I've caught one or two at a time in the creeks and lakes, but it would take a year to catch that many 2- boil them in water with enough chili that you forget that it's not food? What's the drill there? 3- what did the end product look like? Are they staring at you when you eat them? Cuz that's a dealbreaker for me. 1) buys them still alive in giant hideous writhing sacks 2) somehow the shit he puts on them makes them edible 3) yes they are fucking looking at you forever it's awful Their tiny screams haunt some at night. Too much hot sauce? |
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Haven't been taking as many pics. Tonight I made kefta - Moroccan meatball spiced with cinnamon, cumin , coriander, cayenne, mint, parsley, and onion. 2 pounds of local grass fed Angus here. http://i.imgur.com/Hb3Lyzw.jpg These are poached in a large tagine. First step, the flavor base: onion, garlic, and ginger, later joined by mint, parsley, sliced red chili, and turmeric http://i.imgur.com/Nu1LOr3.jpg then just add water and the kefta http://i.imgur.com/6iWCDg9.jpg In an authentic meal, the kefta would be served over cous cous, but I am watching carbs, so herbed (fresh oregano and parsely) cauliflower rice substitutes for cous cous http://i.imgur.com/t523UiE.jpg Final view before smashing. More mint and parsley on top. http://i.imgur.com/NFLu2Hc.jpg View Quote My wife has been making turkey meatballs with spaghetti squash. So good. |
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I love cooking. Low carb has been a fun adventure
zoodles recipe Cauliflower cheese sticks recipe low carb pizza enjoy |
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I love cooking. Low carb has been a fun adventure zoodles recipe Cauliflower cheese sticks recipe low carb pizza enjoy View Quote how you doing on low carb? I have dropped 70lbs since Aug. |
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how you doing on low carb? I have dropped 70lbs since Aug. View Quote View All Quotes View All Quotes Quoted:
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I love cooking. Low carb has been a fun adventure zoodles recipe Cauliflower cheese sticks recipe low carb pizza enjoy how you doing on low carb? I have dropped 70lbs since Aug. I've lost 37 lbs now between strength training and low carb. |
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<a href="http://s981.photobucket.com/user/SCW-Shooter/media/8EC6E2E4-0D4C-4840-A382-C5CF297F5212.jpg.html" target="_blank">http://i981.photobucket.com/albums/ae294/SCW-Shooter/8EC6E2E4-0D4C-4840-A382-C5CF297F5212.jpg</a> View Quote The hell is that crap? barf |
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I've lost 37 lbs now between strength training and low carb. View Quote View All Quotes View All Quotes Quoted:
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I love cooking. Low carb has been a fun adventure zoodles recipe Cauliflower cheese sticks recipe low carb pizza enjoy how you doing on low carb? I have dropped 70lbs since Aug. I've lost 37 lbs now between strength training and low carb. Congrats to both of ya on the good work! It took me about a year to drop 40 lbs. I'm trying to gain now. Muscle... I'm not sure if it's working correctly. |
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<a href="http://s981.photobucket.com/user/SCW-Shooter/media/8EC6E2E4-0D4C-4840-A382-C5CF297F5212.jpg.html" target="_blank">http://i981.photobucket.com/albums/ae294/SCW-Shooter/8EC6E2E4-0D4C-4840-A382-C5CF297F5212.jpg</a> View Quote savage brah |
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<a href="http://s981.photobucket.com/user/SCW-Shooter/media/8EC6E2E4-0D4C-4840-A382-C5CF297F5212.jpg.html" target="_blank">http://i981.photobucket.com/albums/ae294/SCW-Shooter/8EC6E2E4-0D4C-4840-A382-C5CF297F5212.jpg</a> View Quote All gainz |
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<a href="http://s981.photobucket.com/user/SCW-Shooter/media/8EC6E2E4-0D4C-4840-A382-C5CF297F5212.jpg.html" target="_blank">http://i981.photobucket.com/albums/ae294/SCW-Shooter/8EC6E2E4-0D4C-4840-A382-C5CF297F5212.jpg</a> View Quote That figuratively looks like shit. |
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<a href="http://s981.photobucket.com/user/SCW-Shooter/media/8EC6E2E4-0D4C-4840-A382-C5CF297F5212.jpg.html" target="_blank">http://i981.photobucket.com/albums/ae294/SCW-Shooter/8EC6E2E4-0D4C-4840-A382-C5CF297F5212.jpg</a> That figuratively looks like shit. Tasted like it too. McD's has the worst burgers ever. And I can't figure out how I gained weight... |
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Tasted like it too. McD's has the worst burgers ever. And I can't figure out how I gained weight... View Quote View All Quotes View All Quotes Quoted:
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<a href="http://s981.photobucket.com/user/SCW-Shooter/media/8EC6E2E4-0D4C-4840-A382-C5CF297F5212.jpg.html" target="_blank">http://i981.photobucket.com/albums/ae294/SCW-Shooter/8EC6E2E4-0D4C-4840-A382-C5CF297F5212.jpg</a> That figuratively looks like shit. Tasted like it too. McD's has the worst burgers ever. And I can't figure out how I gained weight... The ketchup, it's nothing but sugar. |
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<a href="http://s981.photobucket.com/user/SCW-Shooter/media/8EC6E2E4-0D4C-4840-A382-C5CF297F5212.jpg.html" target="_blank">http://i981.photobucket.com/albums/ae294/SCW-Shooter/8EC6E2E4-0D4C-4840-A382-C5CF297F5212.jpg</a> That figuratively looks like shit. |
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Paleo buffalo chicken casserole topped with avocado and roasted Easter egg radishes. Casserole recipe |
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How much is your food bill per week Driver? Id go broke eating like that.
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http://i.imgur.com/rm9gD7q.jpg Paleo buffalo chicken casserole topped with avocado and roasted Easter egg radishes. Casserole recipe View Quote Oh damn, I'm gonna make my sugarpie that. He loves buffalo anything. |
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Tasted like it too. McD's has the worst burgers ever. And I can't figure out how I gained weight... View Quote View All Quotes View All Quotes Quoted:
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<a href="http://s981.photobucket.com/user/SCW-Shooter/media/8EC6E2E4-0D4C-4840-A382-C5CF297F5212.jpg.html" target="_blank">http://i981.photobucket.com/albums/ae294/SCW-Shooter/8EC6E2E4-0D4C-4840-A382-C5CF297F5212.jpg</a> That figuratively looks like shit. Tasted like it too. McD's has the worst burgers ever. And I can't figure out how I gained weight... I don't even use the restroom at McDonald's. The main benefit McDonald's adds to society is as a reference point in foreign cities. |
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How much is your food bill per week Driver? Id go broke eating like that. View Quote It's just me, although I have a guest or two for Sunday night dinner pretty regularly. I probably spend ~$100/week on groceries, but I'm not really sure. I rarely eat out unless I'm on travel and lunch is usually a salad and main course leftovers. Most of what I've posted isn't that expensive - maybe the paella and the duck, but those two and the side of grass fed beef ($10/pound in bulk) are really the only luxury items on my menu. |
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Oh damn, I'm gonna make my sugarpie that. He loves buffalo anything. View Quote View All Quotes View All Quotes Quoted:
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http://i.imgur.com/rm9gD7q.jpg Paleo buffalo chicken casserole topped with avocado and roasted Easter egg radishes. Casserole recipe Oh damn, I'm gonna make my sugarpie that. He loves buffalo anything. It's tasty and extremely easy to make if you have a food processor. I just run everything (vegetables) but the spaghetti squash through the coarse grater of the food processor. You can halve, scoop, and nuke the spaghetti squash instead of oven roasting to save some prep time. I've cooked spaghetti squash both ways as a pasta substitute and you can't really taste the difference. |
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