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elenasunshinemagazine · 1 year ago

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5 important tips: how to stew beef properly? Master class 9

Beef stew will turn out delicious, satisfying, and healthy if you follow a few rules. Choose high-quality meat, prepare it, choose the right dishes, and calculate the time. Sounds complicated? In fact, everything is simple. We will tell you how to stew beef properly!

How to stew beef properly?

In order to properly put out beef, there is nothing difficult, if you know the culinary basics. Let's start with what kind of beef is best stewed. Two aspects are important here: the age of the animal and the part of the carcass.

"Old" meat has a bright red color, the meat of young animals is pink-red, and veal is often confused with pork because it has a soft pink color. For stewing, it is better to take the meat of an adult animal, at least 3 years old. It has a fat layer that provides juiciness to the dish. And this meat is much tastier because it has a richer taste. Veal is suitable for cooking delicate dishes of French cuisine. It makes delicious breaded chops.

The best parts of beef for stewing are brisket, shoulder, rump, rump, knuckle, or Ossobuco steak. They contain a lot of connective tissue and films, but they make the gravy rich and flavorful. The flesh from the neck, shoulder blade, and brisket should be cut into medium pieces. Simmer them for at least an hour in a thick sauce.

The upper part of the shank (rump and rump) is stewed longer – at least 1.5 hours. If you cut the fillets into thin strips across the fibers, you will get a delicious beef stroganoff in gravy.

If you need to put out the beef quickly, take the flesh from the neck and lumbar part. Take a closer look at the meat Chuck Ai roll-it has a fat layer and tender meat. Delicious Chuck roll steaks are prepared from this cut.

Before stewing beef, it should be carefully cleaned and cut into pieces. Then lightly fry and stew with spices, and vegetables in broth or wine. How much beef to stew depends on the hardness of the meat.

The meat of an adult animal is stewed for a long time – 3 hours on low heat. The meat of young steers and cows is stewed for at least an hour, but on average-1.5 hours. And for tender veal, from 40 minutes to an hour is enough.

How to stew beef in a saucepan

We recommend choosing a thick-bottomed and heavy pan. The dishes should be well heated and evenly distribute the heat. In thin pans, the meat can burn. In addition, a cast-iron pot can be sent to the oven, where the meat can languish for hours.

If you decide to put out the meat in a frying pan, choose a thick-bottomed frying pan. Preferably cast-iron-in it, the meat turns out soft and tender, since cast iron distributes heat better and more evenly. By the time of frying, the pan should be well warmed up: the faster the meat pieces are covered with a crust, the juicier they will turn out.

It is important not only to choose the right frying pan for stewing but also to prepare the meat for frying. First, remove all the films and veins – the beef will cook faster and will be softer. Dry the surface of the meat. If there are drops of moisture on it, the meat will not fry. Instead, it will begin to stew "in its own juice".

Slice the beef properly. Do this by moving across the muscle fibers. Do not cut the meat pieces too small – in the pan they will lose all the juices and the dish will turn out dry and tasteless. Cut the beef into medium-sized pieces. To save time, we recommend buying beef kebab-aged beef Ribeye and Striploin, stripped of films and veins.

Beef stew recipe

Heat a frying pan over medium heat before simmering the beef in a frying pan. Prepare the meat. If there is a lot of it, divide it into approximately the same batches. If you start to fry all the meat at once, you will not achieve a crust. Fry the meat, letting each piece brown on all sides. And do not rush to salt it – salt draws out moisture. Remember how to cook a beef steak in a frying pan.

Spread the fried pieces on a paper towel, which will absorb the remaining oil. Cover the meat with a foil cap to keep it warm.

How to properly stew beef so that it is soft? The easiest way is to add liquid, spices and reduce the heat. Be patient: the longer the meat will languish, the softer and more tender it will turn out. A delicious beef stew in gravy is made from a mixture of flour, broth, fried onions, and cream.

Another way to stew beef properly so that it turns out juicy is to do it in tomato sauce. Use tomato paste, chopped tomatoes in their own juice in a blender, or fresh tomatoes. Tomato juice has softening properties, so if you have to stew hard beef for a long time, stop at this recipe. How to cook beef in tomato sauce, we have described in detail here.

Tip: the muscle fibers are well softened by onion juice. Add the onion to the roasted beef and simmer with the spices in a small amount of broth.

How much beef to simmer in a frying pan depends on the specific recipe. On average, beef stewing takes 1.5 hours. It is important to monitor the liquid level and periodically stir the contents of the pan. Before serving, turn off the heat and let the dish stand under the closed lid for 15-20 minutes.

How to stew beef in a slow cooker

Use the modes that are available in your slow cooker. Start with the roasting, sautéing the meat with onions and carrots. Cook for 15-20 minutes. Then add the broth or wine, if you want to cook beef in Burgundy.

How to properly stew beef with potatoes:

Simmer beef goulash for at least two hours at a low boil. 40 minutes before the end of stewing, add the coarsely chopped potatoes, and season with spices: thyme, bay leaf, cloves, black pepper, and salt. If desired, add other vegetables: broccoli, brussels sprouts, bell peppers, and others.

Stewed beef will turn out more tender if at the very end add a spoonful of tomato paste and two tablespoons of fat sour cream or heavy cream. Add chopped greens when the meat and vegetables are ready. When the stewing mode comes to an end, leave the meat in the slow cooker in the heating mode and let the dish brew.

Beef in cream sauce

Beef tenderloin, porcini mushrooms, bacon, in cream sauce. Beef is served in a creamy sauce with mashed potatoes and pickles. Ingredients: Beef (tenderloin) 7.05oz Bacon 3.53oz Dried white mushrooms 3 tablespoons Onion (minced) 2 tablespoons Cream 33% 3.53oz

Mashed potatoes 5.29oz Pickled cucumber 3.53oz

Instruction: How to cook beef in the cream sauce:

Soak the mushrooms for 30 minutes in water, then boil until soft, squeeze out excess moisture from them, and cut into strips.

Cut the onion into half rings, and fry until transparent. Add the mushrooms to the onion.

After a couple of minutes, add the randomly chopped bacon. Fry for 5 minutes.

Beef tenderloin cut across the fibers and straws. Fry on high heat for a minute and a half, with salt, and pepper.

Next, we transfer the beef to the creamy mass, warm it up, and pour in the cream. For piquancy, you can add 8 drops of chipotle Tabasco sauce (this is the one with smoked pepper).

Serve beef in a creamy sauce with mashed potatoes and pickles. Cucumbers cut into small cubes added onions and green onions. Bon Appetit!

https://elenasunshinemagazine.com/cooking/5-important-tips-how-to-stew-beef-properly/

#cooking #food #recipes #healthy #lifestyle #elenasunshinemagazen

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crystalgood · 2 years ago

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Tenderloin and ribeye are two of the most popular cuts of beef. Both are tender and flavorful, but they have some distinct differences. Tenderloin is a leaner cut of beef that is usually more expensive than ribeye. It is also more tender and has a milder flavor. Ribeye is a fattier cut of beef that is usually less expensive than tenderloin. It has a bolder flavor and is more marbled with fat. Both cuts of beef are delicious and can be cooked in a variety of ways. Ultimately, the choice between tenderloin and ribeye comes down to personal preference. The Ultimate Showdown: Tenderloin Vs Ribeye – Which Cut of Beef is Best? It's time for the ultimate showdown: Tenderloin vs Ribeye! Both cuts of beef are incredibly popular and delicious, but which one is the best? Let's take a look at the pros and cons of each cut to find out! Tenderloin is a lean cut of beef that is incredibly tender and juicy. It's also very versatile, as it can be grilled, roasted, or even pan-fried. The downside to tenderloin is that it can be a bit pricey, so it's not always the most budget-friendly option. Ribeye, on the other hand, is a cut of beef that is full of flavor and juiciness. It's also relatively inexpensive, making it a great option for those on a budget. The downside to ribeye is that it can be a bit tough and chewy if not cooked properly. So, which cut of beef is the best? It really depends on your preferences and budget. If you're looking for a lean, tender cut of beef that is versatile and delicious, then tenderloin is the way to go. If you're looking for a flavorful, juicy cut of beef that won't break the bank, then ribeye is the way to go. No matter which cut you choose, you're sure to have a delicious meal! The Pros and Cons of Tenderloin Vs Ribeye – What You Need to Know Before You Buy Tenderloin vs Ribeye – what’s the difference? Both cuts of beef are incredibly popular, but they have some distinct differences that you should be aware of before you buy. Let’s take a look at the pros and cons of each cut of beef so you can make an informed decision. Tenderloin Pros: • Tenderloin is the most tender cut of beef, making it ideal for those who prefer a melt-in-your-mouth texture. • It’s also the leanest cut of beef, so it’s a great choice for those watching their fat intake. • Tenderloin is a relatively small cut of beef, so it’s perfect for smaller meals. Tenderloin Cons: • Tenderloin is the most expensive cut of beef, so it’s not the best choice for those on a budget. • It’s also the least flavorful cut of beef, so it may not be the best choice for those who prefer a bolder flavor. Ribeye Pros: • Ribeye is one of the most flavorful cuts of beef, making it ideal for those who prefer a bolder taste. • It’s also one of the most affordable cuts of beef, so it’s a great choice for those on a budget. • Ribeye is a larger cut of beef, so it’s perfect for larger meals. Ribeye Cons: • Ribeye is not as tender as tenderloin, so it may not be the best choice for those who prefer a melt-in-your-mouth texture. • It’s also one of the fattier cuts of beef, so it’s not the best choice for those watching their fat intake. So, which cut of beef should you choose? Ultimately, it comes down to personal preference. If you’re looking for a tender, melt-in-your-mouth texture, then tenderloin is the way to go. If you’re looking for a bolder flavor and don’t mind a slightly tougher texture, then ribeye is the way to go. No matter which cut of beef you choose, you’re sure to enjoy a delicious meal! The Difference Between Tenderloin and Ribeye – What You Should Know Before You Cook Cooking a delicious steak is a great way to impress your friends and family. But when it comes to choosing the right cut of steak, it can be a bit confusing. Two of the most popular cuts of steak are the tenderloin and the ribeye. While both are delicious, they have some key differences that you should know before you cook. The tenderloin is a lean cut of steak that comes from the short loin of the cow.

It is known for its tenderness and mild flavor. It is also one of the most expensive cuts of steak. The tenderloin is best cooked quickly over high heat, such as grilling or pan-searing. The ribeye is a fattier cut of steak that comes from the rib section of the cow. It is known for its rich flavor and juiciness. The ribeye is best cooked over medium-high heat, such as grilling or broiling. When it comes to tenderness, the tenderloin is the clear winner. It is much more tender than the ribeye. However, the ribeye has more flavor due to its higher fat content. When it comes to price, the ribeye is usually less expensive than the tenderloin. This is because the ribeye has more fat, which makes it less desirable to some people. When it comes to cooking, the tenderloin should be cooked quickly over high heat, while the ribeye should be cooked over medium-high heat. This will ensure that both steaks are cooked to perfection. No matter which cut of steak you choose, you can be sure that it will be delicious. Just make sure to know the difference between the tenderloin and the ribeye before you cook. With the right knowledge, you can make sure that your steak is cooked to perfection every time! The Best Ways to Cook Tenderloin Vs Ribeye – Tips and Techniques for Perfect Results When it comes to steak, there are two cuts that stand out above the rest: tenderloin and ribeye. Both are incredibly tender and flavorful, but they have their own unique characteristics that make them ideal for different types of dishes. So, how do you choose between the two? Let’s take a look at the best ways to cook tenderloin vs ribeye so you can get the perfect results every time. Tenderloin is the most tender cut of steak, making it ideal for dishes that require a delicate touch. It’s best cooked quickly over high heat, such as in a pan or on the grill. This will help to seal in the juices and keep the steak from drying out. When cooking tenderloin, it’s important to use a light touch and not overcook it. A few minutes on each side should be enough to get the perfect medium-rare steak. Ribeye, on the other hand, is a bit heartier and can handle a bit more heat. It’s best cooked over medium-high heat, either in a pan or on the grill. This will help to create a nice crust on the outside while keeping the inside juicy and tender. Ribeye is also great for dishes that require a bit more time to cook, such as stews or braises. No matter which cut you choose, the key to perfect results is to use the right cooking method and not overcook the steak. With a little practice, you’ll be able to get the perfect steak every time. So, the next time you’re in the mood for steak, try out both tenderloin and ribeye and see which one you like best! The Health Benefits of Tenderloin Vs Ribeye – Which Cut is Healthier? When it comes to choosing the healthiest cut of steak, it can be hard to decide between tenderloin and ribeye. Both cuts are incredibly flavorful and juicy, but which one is the healthier option? Let’s take a look at the health benefits of each cut to help you make an informed decision. Tenderloin is a lean cut of steak that is incredibly tender and juicy. It is low in fat and calories, making it a great choice for those looking to watch their waistline. It is also a great source of protein, providing about 25 grams per 3-ounce serving. Additionally, tenderloin is a good source of iron, zinc, and B vitamins. Ribeye is a fattier cut of steak that is incredibly flavorful. It is higher in fat and calories than tenderloin, but it is also a great source of protein, providing about 25 grams per 3-ounce serving. Additionally, ribeye is a good source of iron, zinc, and B vitamins. So, which cut is healthier? Ultimately, it depends on your dietary needs and preferences. If you’re looking for a leaner cut of steak, then tenderloin is the way to go. However, if you’re looking for a more flavorful cut of steak, then ribeye is the way to go.

Both cuts are incredibly nutritious and provide a good source of protein, iron, zinc, and B vitamins. So, no matter which cut you choose, you can’t go wrong! The Cost Comparison of Tenderloin Vs Ribeye – What’s the Best Value for Your Money? When it comes to steak, there’s no denying that both tenderloin and ribeye are two of the most popular cuts. But which one is the best value for your money? Let’s take a look at the cost comparison of tenderloin vs ribeye to find out. Tenderloin is one of the most expensive cuts of steak, but it’s also one of the most tender and flavorful. It’s a lean cut of beef that’s usually served as a filet mignon or chateaubriand. It’s also a great choice for steak sandwiches and stir-fries. The downside is that it can be a bit pricey, with prices ranging from $15 to $30 per pound. Ribeye, on the other hand, is a bit more affordable. It’s a marbled cut of beef that’s full of flavor and juiciness. It’s usually served as a steak, but it can also be used for roasts, stews, and other dishes. Prices for ribeye range from $10 to $20 per pound. So which one is the best value for your money? It really depends on what you’re looking for. If you’re looking for a tender, flavorful steak, then tenderloin is the way to go. But if you’re looking for something more affordable, then ribeye is the better choice. Either way, you’re sure to get a delicious steak that will satisfy your taste buds. The Best Marinades for Tenderloin Vs Ribeye – What You Need to Know to Get the Most Flavor When it comes to marinating steak, there are two cuts that stand out above the rest: tenderloin and ribeye. Both cuts are incredibly flavorful and juicy, but they require different marinades to get the most flavor out of them. Here’s what you need to know to get the most flavor out of your steak. Tenderloin is a lean cut of steak that is incredibly tender and juicy. It’s best marinated with a light marinade that won’t overpower the delicate flavor of the meat. A simple combination of olive oil, garlic, and herbs is all you need to bring out the best in this cut. Ribeye, on the other hand, is a much fattier cut of steak. It needs a marinade that can stand up to the bold flavor of the meat. A combination of red wine, Worcestershire sauce, and herbs is the perfect way to bring out the best in this cut. No matter which cut of steak you choose, marinating it is the key to getting the most flavor out of it. With the right marinade, you can turn a simple steak into a delicious meal. So, the next time you’re grilling up a steak, make sure you choose the right marinade for the job! The Best Side Dishes for Tenderloin Vs Ribeye – What You Need to Serve with Your Steak When it comes to steak, there are two cuts that stand out above the rest: tenderloin and ribeye. Both are incredibly tender and flavorful, and they make for a delicious meal. But what side dishes should you serve with them? Here are some of the best side dishes for tenderloin and ribeye steak. For tenderloin, you can’t go wrong with a classic mashed potato. The creamy texture of the potatoes pairs perfectly with the tenderness of the steak. You can also try roasted vegetables like asparagus, Brussels sprouts, or carrots. These vegetables will add a nice crunch to the meal. For ribeye, you can’t go wrong with a classic baked potato. The starchiness of the potato will help to balance out the richness of the steak. You can also try roasted mushrooms or grilled onions. These sides will add a nice smoky flavor to the meal. No matter which steak you choose, you can’t go wrong with a side of sautéed spinach. The earthy flavor of the spinach will help to bring out the flavor of the steak. You can also try a side of roasted garlic or grilled tomatoes. These sides will add a nice sweetness to the meal. No matter which steak you choose, you can’t go wrong with a side of sautéed spinach. The earthy flavor of the spinach will help to bring out the flavor of the steak.

You can also try a side of roasted garlic or grilled tomatoes. These sides will add a nice sweetness to the meal. No matter which steak you choose, you can’t go wrong with a side of sautéed spinach. The earthy flavor of the spinach will help to bring out the flavor of the steak. You can also try a side of roasted garlic or grilled tomatoes. These sides will add a nice sweetness to the meal. So, no matter which steak you choose, you can’t go wrong with these delicious side dishes! FAQs: 1. What is the difference between a tenderloin and a ribeye? A tenderloin is a lean cut of beef that comes from the loin muscle of the cow. It is very tender and has a mild flavor. A ribeye is a cut of beef that comes from the rib section of the cow. It is well-marbled and has a more intense flavor. 2. Which cut of beef is more expensive? Ribeye is typically more expensive than tenderloin. 3. What is the best way to cook a tenderloin? The best way to cook a tenderloin is to roast it in the oven. 4. What is the best way to cook a ribeye? The best way to cook a ribeye is to pan-fry it or grill it. 5. How long should a tenderloin be cooked for? A tenderloin should be cooked for about 20 minutes at 350°F. 6. How long should a ribeye be cooked for? A ribeye should be cooked for about 10 minutes at 350°F. 7. What is the best way to season a tenderloin? The best way to season a tenderloin is to use a combination of salt, pepper, garlic, and herbs. 8. What is the best way to season a ribeye? The best way to season a ribeye is to use a combination of salt, pepper, garlic, and butter. Conclusion The Tenderloin and Ribeye are both excellent cuts of steak, but they have different characteristics that make them suitable for different types of dishes. The Tenderloin is leaner and more tender, making it ideal for dishes that require a delicate texture and flavor. The Ribeye is fattier and more flavorful, making it perfect for dishes that require a bolder flavor. Ultimately, the choice between the two depends on the dish you are preparing and your personal preference.

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rockislandadultreads · 2 years ago

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AAPI Heritage Month: Cookbooks to Check Out

The Honeysuckle Cookbook: 100 Healthy, Feel-Good Recipes to Live Deliciously by Dzung Lewis

The Honeysuckle Cookbook is stuffed with exciting ideas for easy, approachable, Asian-influenced cooking at home. With 100 recipes, from the breakfast favorites that consistently rate the highest in views on the author's popular YouTube channel (like her Overnight Oats, 6 Ways) to original twists on one-pan and pressure-cooker meals, this book is for those of us who want feel-good meals made healthy, delicious, and quick. Dzung's recipes take the familiar and turns it ever-so-slightly on its head: Marinara sauce gets extra umami with the addition of fish sauce, while mac and cheese becomes more than an out-of-the-box staple when made fresh with kimchi. Lattes get an extra kick from bold Vietnamese coffee and sweet, floral lavender, and quinoa pilaf is mixed with a creamy curry-miso dressing. Dzung also teaches readers how to stretch groceries so they spend a little less money, how to plan meals seasonally, and how to match main courses with sides so plates look impressive and taste great. With quick snack ideas, recipe hacks, foolproof instructions, and genius tips for pretty presentation, The Honeysuckle Cookbook will be the friendly hand busy young cooks need to hold in the kitchen.

Cook Real Hawai'i: A Cookbook by Sheldon Simeon, Garrett Snyder

The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands. Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.

Filipinx: Heritage Recipes from the Diaspora by Angela Dimayuga, Ligaya Mishan, Alex Lau (Photographs)

Filipinx offers 100 deeply personal recipes—many of them dishes that define home for Angela Dimayuga and the more than four million people of Filipino descent in the United States. The book tells the story of how Dimayuga grew up in an immigrant family in northern California, trained in restaurant kitchens in New York City—learning to make everything from bistro fare to Asian-American cuisine—then returned to her roots, discovering in her family’s home cooking the same intense attention to detail and technique she’d found in fine dining. In this book, Dimayuga puts a fresh spin on classics: adobo, perhaps the Filipino dish best known outside the Philippines, is traditionally built on a trinity of soy sauce, vinegar, and garlic—all pantry staples—but add coconut milk, vinegar, and oil, and it turns lush and silky; ribeye steaks bring extra richness to bistek, gilded with butter and a bright splash of lemon and orange juice. These are the punches of flavor and inspired recipes that home cooks have been longing for. A modern, welcoming resource for this essential cuisine, Filipinx shares exciting and approachable recipes everyone will wholeheartedly embrace in their own kitchens.

My Shanghai: Recipes and Stories from a City on the Water by Betty Liu

Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year.

#nonfiction #non-fiction #non fiction #AAPI #AAPI authors #aapi heritage month #asian american heritage month #asian american pacific islander heritage month #to read #tbr #library books #cooking #cookbooks #asian cooking #reading recommendations #Book Recommendations #food

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easyfoodnetwork · 4 years ago

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From the Strategist: 21 Best Grilling Gifts for Every Type of Grilling Enthusiast

Photo: ClassicStock/Getty Images

All the grills and grilling accessories a grill master could want, from the Strategist

At its most basic, grilling is cooking on an open flame, like what our prehistoric ancestors used to do, but if you’re not the kind of person who takes pleasure in lighting charcoal on fire and then cooking big slabs of meat on it, you might be struggling to find the best grilling gifts for someone who does. (Though even self-described grill enthusiasts sometimes need help finding an actually useful but still unique grilling gift.) So to make it easy, we rounded up 21 of the best grills and grilling accessories that would be excellent gifts for the person in your life who likes to fire it up.

For the griller who struggles with lighting charcoal

BBQ Dragon Cordless Grill Fan in Silver

Jean-Paul Bourgeois of New York City’s Blue Smoke calls the BBQ Dragon, “a fire starter’s best friend. This easy-to-use little gadget will clip onto any grill or smoker and assist you in getting those coals burning fast and evenly.”

For the griller who mostly cooks with charcoal

Panacea 15343 Ash Bucket With Shovel, Black

If anyone plays a little fast and loose with the disposal of coals, or wants a safer way to do it, this steel ash bucket will help prevent accidents. As Hugh Magnum, pitmaster at Mighty Quinn’s Barbecue, explains, “It sometimes takes as long as two days for coals to be completely cold, so you don’t put any coals for at least two days into a trash bag, or else that trash bag will go up in flames.”

For the griller who’s terrified of burns

Artisan Griller Insulated Cooking Gloves

Writer Caitlin M. O’Shaughnessy was introduced to these pit gloves by her mother, who used them to take a full turkey out of the oven. “The cotton-lined gloves are coated with neoprene rubber and designed for true-blue barbecuers who have to handle hot meat on the smoker — that means they’re also waterproof, stainproof, and (most importantly) greaseproof.” They also come recommended by Patrick Martin of Martin’s Bar-B-Que Joint in Nashville, who actually prefers these heavy-duty gloves to tongs, especially when working with big cuts of meat, like whole hogs.

For the griller who’s looking to streamline

Stingray 7 in 1 BBQ Tool

Swap out the tool kit for this 7-in-1 grilling tool, recommended by self-described “pretty competent outdoor griller” Steven John, who calls this “the Swiss Army knife of grilling equipment, combining all three tools and even sporting a bottle opener built into its handle.”

For the griller who loves steak

Sloan Personalized Miniature Steak Branding Iron

For Valentine’s Day, writer Leah Bhabha gifted her carnivorous boyfriend a personalized branding iron, purchased on Amazon, and it was an instant hit. “We’ve now emblazoned his initials on everything from ribs to rib eyes, and even busted out the brander for cast-iron cooked burgers (the patty’s initials were covered by the bun, but he liked it so much he branded them anyway).”

For the griller who prefers chicken

Two-in-One Vertical Chicken Roasting Pan

Nick Pihakis of Jim ’N Nicks Bar-B-Q in Birmingham, Alabama, calls this chicken-roasting contraption “one of the best ways to cook a chicken. Not only is upright roasting the optimal position to roast a chicken (fat drips away, heat surrounds the chicken 360 degrees, skin crisps up better), this cooking method allows the steam and vapors to flavor the chicken from the inside cavity out, helping it to stay moist.”

For the griller who’s also a hibachi enthusiast

Elite Platinum EMG-980B Large Indoor Electric Round Nonstick Grilling Surface

If dinner has become a bit of a slog recently, consider setting up a hibachi or Korean barbecue night and using this highly rated indoor grill to do it. Reviewers on Amazon say, true to advertising, it’s truly non-stick (so feel free to go all in on your marinades) and is just as effective at grilling vegetables as a grilling a sturdy ribeye.

For the griller who’s not sure what to do with vegetables

Sur La Table Stainless Steel Grill Basket

Steven John recommends a grill basket, “that can be placed atop any sort of grill (charcoal, gas, or even wood fire) and filled with loose veggies, shrimp, fries, and so on.” It keeps these more delicate ingredients from sticking to the grill’s grates, and, as John notes, “the grate’s cleaner, too.”

For the griller who over-checks their meat

Thermapen Mk4 Thermometer

A meat thermometer is a must-have accessory for a barbecue enthusiast to quickly and easily ensure that meat is fully cooked but not overdone. And for my money, there’s no meat thermometer better than the Thermapen. As I wrote in my review of this gadget, “What makes the Thermapen stand out from other digital kitchen thermometers is its speed and accuracy. According to the manufacturer’s website, this food thermometer can tell the real-time temperature of whatever you’re trying to measure within 0.7 degrees Fahrenheit in under three seconds. That speed makes a noticeable difference when you’re balancing a roasting pan on a hot oven door as you try to take the temperature of whatever’s inside without burning yourself or letting out too much heat,” or dealing with a hot barbecue grill. (And I’m in good company. The Thermapen also comes recommended by Amy and Mike Mills of 17th St. BBQ in Murphysboro, Illinois.)

For the griller who’s getting into marinades

Boiled Cider Syrup

In his roundup of the best condiments you can buy on Amazon, writer Hugh Merwin recommends this boiled cider, which is “kind of pure apple essence,” he explains. However, that sweetness makes it an excellent addition to a barbecue tool kit. “Grillmasters use it at the base of marinades, where it tenderizes meat and its mildly tart and subtle flavor blends in with wood smoke.”

For the griller with a small patio

Fire Sense Large Yakatori Charcoal Grill

Recommended by Leslie Roark Scott of Ubon’s Barbeque in Yazoo City, Mississippi, this large yakitori grill is ideal for those in a “tight space. It’s the perfect size for a couple of steaks, and holds heat like a champ.”

For the griller with no patio

Weber 10020 Smokey Joe

If you’re looking to gift a truly portable grill, for someone who dreams of grilling in Prospect Park, the Weber Smokey Joe is a classic choice. It’s a no-frills option, but it’s got the same durability as the larger kettle-style Weber grill.

For the indoor grill enthusiast who hates smoke

Philips Indoor Smokeless Grill

We discovered this indoor smokeless grill while watching Queer Eye on Netflix, and it’s a solid option for someone who wants to grill but is constrained by the realities of living in an apartment. It uses infrared light to heat the grill and help prevent smoking from dripping fat.

For the indoor grill enthusiast who doesn’t want another gadget

Lodge Pro-Grid Cast-Iron Grill and Griddle Combo. Reversible 20 x 10.44” Grill/Griddle Pan With Easy-Grip Handles

Though it’s more likely to smoke up your kitchen, this cast-iron grill plate from Lodge is “the indoor grill that’s closest in spirit to firing up the charcoal.” (Plus, because it’s essentially a flat piece of cast-iron, it’s much easier to store than a new appliance.)

For the griller who likes that smoky taste

Z Grills ZPG-7002E

As Steven John explains, “a pellet grill is a barbecue grill that uses an automatically fed supply of wood pellets to maintain a preestablished temperature and infuse the cooking foods with smoke aroma and flavor. Your fuel source is also your smoke source.” That means your meat takes longer to cook, but it’s also got more smoky flavor, and in his testing of pellet grills, John liked this one from Z Grills, in part because “you can load up enough wood pellets for hours of smoking with minimal refills required.”

For the griller who wants to go full pitmaster

Masterbuilt MES 130B Digital Electric Smoker

On a long hunt for the “best, not-too-massive city grill,” Lauren Levy discovered that the best barbecue grill is actually this digital smoker from Masterbuilt. That’s according to Myron Mixon, the winningest man in barbecue, who explains, “It’s a digital smoker, so you can actually punch in the temperature you want and it takes you right there from 100 degrees to 275 degrees in just a few minutes.” He continues, “The truth is, everything that someone would want to barbecue you can cook with the Masterbuilt smoker, and it’s much more delicious.”

For the griller who likes to cook low and slow

Akorn Jr. Kamado Kooker

The first rule of Grilling 101: Leave the meat be. But when you’re constantly worried about your provisions burning that can be difficult to do. That’s why the grilling enthusiasts of Amazon love the Akorn Jr., a ceramic, kamado-style grill that does an excellent job of maintaining low temperatures. Plus, it’s about a tenth of the price of the popular, kamado-style Big Green Egg grill.

For the griller who tries to keep their grill spotless

Drillbrush BBQ Accessories

I’ve written about the Drillbrush as the best tool to keep my shower clean, but the company makes different brush attachments with different stiffnesses for different purposes, like this barbecue accessories set, which can be used to detail-clean even the most grease-stained grill.

For the griller who likes to grill and chill

YETI Roadie 20 Cooler

“When you’re smoking whole hogs, you can’t go for a beer run, so you need a good cooler that’s going to keep your beer cold for the night,” wisely notes Patrick Martin of Martin’s Bar-B-Que Joint. That’s why he recommends a Yeti cooler to keep by the grill. “I guarantee when you reach for a beer, it’s gonna be good and cold — just like it should be.”

For the griller who likes to carve meat

John Boos Block BBQBD Reversible Maple Wood Edge Grain BBQ Cutting Board With Juice Groove

This sturdy Boos block has a juice groove to catch any liquid that might come out when carving a big hunk of barbecue. (And this gift certainly doesn’t have to be retired once grilling season is over. It’ll also come in handy at Thanksgiving, when it’s time to carve the turkey.)

For the griller who likes eating barbecue more than cooking

Messermeister Avanta 4-Piece Fine Edge Steak Knife Set

Once they cook the meat, they’ll need something to help you eat it, and that’s where these Messermeister steak knives come in. “There’s a curious delight in using these very, very sharp steak knives to bisect a morsel of beef (or pork, or chicken, or whatever flesh you have lying around),” writes Katie Arnold-Ratliff in her ode to these. “The blade slices through the steak with tactile precision — a kind of buttery, slippery ease that makes me say every time my boyfriend and I use these knives, which is a lot, ‘Man I love these knives.’”

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All the grills and grilling accessories a grill master could want, from the Strategist

For the griller who struggles with lighting charcoal

BBQ Dragon Cordless Grill Fan in Silver

For the griller who mostly cooks with charcoal

Panacea 15343 Ash Bucket With Shovel, Black

For the griller who’s terrified of burns

Artisan Griller Insulated Cooking Gloves

For the griller who’s looking to streamline

Stingray 7 in 1 BBQ Tool

For the griller who loves steak

Sloan Personalized Miniature Steak Branding Iron

For the griller who prefers chicken

Two-in-One Vertical Chicken Roasting Pan

For the griller who’s also a hibachi enthusiast

Elite Platinum EMG-980B Large Indoor Electric Round Nonstick Grilling Surface

For the griller who’s not sure what to do with vegetables

Sur La Table Stainless Steel Grill Basket

For the griller who over-checks their meat

Thermapen Mk4 Thermometer

For the griller who’s getting into marinades

Boiled Cider Syrup

For the griller with a small patio

Fire Sense Large Yakatori Charcoal Grill

For the griller with no patio

Weber 10020 Smokey Joe

For the indoor grill enthusiast who hates smoke

Philips Indoor Smokeless Grill

For the indoor grill enthusiast who doesn’t want another gadget

Lodge Pro-Grid Cast-Iron Grill and Griddle Combo. Reversible 20 x 10.44” Grill/Griddle Pan With Easy-Grip Handles

For the griller who likes that smoky taste

Z Grills ZPG-7002E

For the griller who wants to go full pitmaster

Masterbuilt MES 130B Digital Electric Smoker

For the griller who likes to cook low and slow

Akorn Jr. Kamado Kooker

For the griller who tries to keep their grill spotless

Drillbrush BBQ Accessories

For the griller who likes to grill and chill

YETI Roadie 20 Cooler

For the griller who likes to carve meat

John Boos Block BBQBD Reversible Maple Wood Edge Grain BBQ Cutting Board With Juice Groove

For the griller who likes eating barbecue more than cooking

Messermeister Avanta 4-Piece Fine Edge Steak Knife Set

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#Blogger #cooking #Eater #food #recipes

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jenroses · 5 years ago

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Cheap, low spoon cooking

My cooking tends to start with protein, and because of my food issues, that protein is generally meat, and if you argue with me about that, I’ll block you, because if you want to do a thread on low cost vegan cooking, go right ahead, you’ve got your own blog right there. Holler if you want more specific instructions for any of these, and let me know whether you just need a basic recipe or “how to for a complete noob to the kitchen” or anything in between.

1. Chicken

Chicken is at the top of the list for cheap and easy, because it can often be had for less than $1.50 per pound, and because many preparations of it can be done with less than 5 minutes of work (oven time not included.)

Basic: get whole chicken. Preheat oven to 450. Pull out giblets. Sprinkle salt on skin. Roast at 450 for 1 hour. Enjoy crispy skin, tender meat. Same method (shorter cooking time, about 45 minutes) works for bone-in skin-on thighs. With the whole chicken, you can usually make one bird into several meals, by using the meat for one meal, and making soup out of the bones and whatnot for the next meal. If you get skinless boneless thighs, they’ll usually be a little cheaper than skinless boneless breasts. Don’t roast them, cut them up, drench them in a marinade, and pan fry the pieces. Serve with pasta or rice and stir fried veggies.

2. Pork

Pork tends to range in price from $2.50 per pound up to $8 per pound. I’m usually getting pork shoulder for about $3 per pound. Shoulder and “country style ribs” are incredibly cheap and can be pressure cooked (instant pot) or slow cooked into pulled pork with seasonings, or you can get slightly fancier, make a marinade of coconut aminos and orange juice (or apple juice and apple cider vinegar, or rice wine vinegar, mirin, soy sauce, whatever, just make sure there’s some salt and some acid and some sweetness in the marinade to help tenderize the meat), and cut the shoulder roast into 3/4 inch thick steaks, cutting across the grain, then put in a bag or bowl with the marinade overnight. We add onions and garlic and shallots to the marinade because I can digestively tolerate them only if they’ve been soaking in acid of some sort for a while. My favorite is to marinade in orange juice, coconut aminos, chilis, onion, garlic, etc. overnight, then pan fry the steaks, turning often, until golden brown. The resulting pork shoulder steaks get cut into strips and served a variety of ways--tacos, sandwiches, lettuce wraps, whatever. We usually use about 8 oz per person if there’s no fancy sandwich toppings, and 6 oz per person or less if making wraps or tacos. I have to have a little more energy for this method, and will often have someone else prep the aromatics.

3. Eggs Even farm eggs, if you live anywhere near a rural area, can be had for less than 50 cents an egg, and regular conventional eggs have been $2 per dozen or less basically as long as I’ve been alive. Basic egg recipes can go from fridge to table in about 5 minutes. I usually get eggs from a friend whose neighbors have backyard chickens, for about $4 per dozen. A good nonstick egg pan + eggs is a fast way to get protein into you without spending all your energy doing it. Over easy, scrambled, omelet, or my kid’s favorite, egg in the hole... all cheap and incredibly fast.

4. Beef Most beef is not cheap, and has been getting steadily more expensive for years. That said, if you understand how to cook various less fancy cuts, and shop at a local butcher, chances are you can get your meat for far less than a typical grocery store. I rarely go for things like ribeye or filet. We’re all about the round roast, chuck roast and flat iron here. Also like the shank. I rarely spend more than $7 per pound on beef, usually closer to $6. But again, we’re shopping at a local butcher who sources meat locally and does all breakdown themselves. Tricks: Look for a whole flat iron and ask the butcher to cut it. The method I ask for is “Please cut it off the silverskin and then into 6 oz portions.” This eliminates most of the gristle layer, leaving incredibly tender meat with a ton of flavor. The flat iron is from the chuck, but is a specific muscle that doesn’t get used a lot, so it’s very tender. Round roast, tip roast... these can be just salted and roasted very slowly (like, 200 F) if you have a meat thermometer with a probe that can stay in the meat, so that you roast it at very low temp until it comes up to about 110-120 degrees, then you take it out, turn the oven up to like 450, put a rub on the meat, and blast it at high heat until the probe is at 140. Then you let it rest for a while and come up a few more degrees, and what you get is a roast with a crust, as tender as the cut is likely to get while staying pink, which, cut thin, will be fantastic roast beef. If you don’t have a fancy thermometer, we usually start it high, then turn it down without opening the oven and let it go for an hour or so before checking with a cheap thermometer. But you can also cut into smaller pieces, marinade, and stir fry. You can ask the butcher to cut your roast into chunks for stir fry, if you aren’t up to the cutting.

Chuck, shank, and other tough cuts can be pressure cooked into super tender pot roast very quickly. Wine, mushrooms... We use cheap sulfite-free wine and whatever mushrooms are most affordable for this.

5. Lamb Lamb can be pricey, but we get a boneless leg roast (grass fed) at Costco for about $6 per pound, which is one of the best prices out there for grass fed meat. We use the roast in one of two ways: We either roast it low and slow like beef, serving it rare, or we cube it and pressure cook it with savory liquids and then serve it with coconut milk and curry paste over rice. So good. 6. Duck Our local Asian markets usually have whole duck for $3.50-ish per pound. It’s outrageously expensive literally anywhere else. Duck doesn’t cook like chicken, exactly... you must score the fat if you want it crispy, which means poking the fat without poking the meat. We roast at high temp, flipping as needed, to get a very crisp duck without drying out the breast. SAVE the drippings and use them in soup, or to cook eggs or potatoes in. Duck fat is like gold. So much flavor. 1 duck feeds 3 of us an indulgent amount of duck. Cooking gadgets for reducing the amount of physical energy you need to cook things: I never, ever use slow cookers because even used properly they seem to create less flavor than the pressure cooker methods. Pressure cookers are like slow cookers for procrastinators. Things that normally would take all day take an hour. Things that would take a couple of hours will take 30 minutes. The amount of money you can save in cooking beans alone vs. canned will pay for it. Pressure cooker is often the difference between me making homemade stock and throwing the carcass away. They’re also about as efficient at transferring heat into meat as any form of cooking you can get, so the energy savings are not irrelevant. Instant Pot is $70-ish at Costco right now, I’m just saying. An oven is helpful, but if you don’t have a full sized oven or can’t bend that way, a toaster oven can do a LOT. If you can get one that is large enough to cook a chicken in, you don’t need a larger oven if you aren’t doing large scale cooking. If you have a child who wants to learn to cook, a cheap toaster oven costs about the same as an EZ bake, but is an actual real kitchen device which can do real cooking. Spend a little more and get one with air circulation and a little more interior space if you can afford the counter space and the money. I know people like air fryers, I’ve not seen the point. Very few things an air fryer can do that a convection toaster oven can’t, and the form factor is better for the toaster oven for cooking a reasonable amount of tater tots. (priorities!)

Food processor: If you find chopping things a barrier, food processors can slice and grate very quickly, and rinse off nicely without a lot of elbow grease. I don’t usually bother, but I have minions who will do chop prep for me. If you don’t, even a small food processor will be less taxing on sore joints than most chopping. If you want to make pastry, a food processor is a must if you have energy issues.

Knives and a means to sharpen them: dull knives make cooking incredibly exhausting and tedious. Sharp knives make it all work so much better. The base price of the knife is less important than the condition you keep it in, as youtube will be happy to show you in a variety of mesmerizing videos.

Meat thermometer: Sort by reviews, ignore any where the reviews are suspicious. My strong preference is for digital quick-read ($10ish) OR probe-style leave-in. ($20-ish) You want this for food safety AND so that you can avoid overcooking roasts.

Cutting board: ideal is something with a groove (prevents juices from flooding the counter and contaminating everything) that runs around the edge. Cheap plastic boards can be convenient, I guess, but are harder to get reliably clean than wood, which tends to kill off germs. My favorites are bamboo. Not terribly spendy, super pretty, work very well.

The pans I use: 9x13 pyrex baking dish for most of our chicken stuff dark enamel roaster (not huge unless you’re going to do turkeys) for beef roasts (very cheap) large baking trays lined with silpats (both bought at costco, idek, they’re ideal for tater tots and such and don’t get problems with sticking and are easy to clean) Nonstick PFOA-free egg pan, sautee pan and 11 inch griddle. I think I spent $22 at Target on three egg-type pans of different sizes? Not particularly spendy, but you do need to replace them every 5 years or so. variety of saucepans and pots in stainless (I have cuisnart and Kirkland and they’re fine and last kind of forever barring disasters and sometimes even then. Can be bought second hand.) We use a lot of pyrex stuff because it’s convenient for leftovers and mise en place. If you have someone helping with chop prep, little dishes full of prepped things make the cooking go so much easier. But you can do that in regular dishes too, we’re just fancy that way (and I stg the pyrex breeds in the cupboard.)

I’ll talk starches if people want.

#Mine

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toolsofthechef · 6 years ago

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How to Cook the Best Ribeye Steak | SAM THE COOKING GUY 4K

A boneless ribeye – in a cast iron pan – on the grill. Perfectly cooked (and Kelly’s favorite) steak. SUBSCRIBE: http://bit.ly/stcgsub | MERCH: http://bit.ly/M_A_C_A WATCH NEXT ► Popular Videos: http://bit.ly/stcg-popular-vids …Forgot to mention the ridiculous butter cream sauce that we made to go on top. Holy S&*%.

SHOP: ►INSTANT…

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paleorecipecookbook · 6 years ago

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Easy Meals I Make at Home in Under 30 Minutes

Last week a reader asked if I would put together another post about meals I make at home in under 30 minutes. So I looked back at when I wrote my last one and it was all the way back in July. Crazy how fast time goes by. So today I’m bringing it back with 12 meals I recently made at home that will hopefully give you some inspiration for easy meals for yourself and your family. Remember, this meals aren’t pretty, whatsoever. And some aren’t strict paleo. If you’re new here, I don’t eat strict paleo. I eat white rice and some gluten free items. If you don’t want that in your own diet, don’t eat it. Simple as that. And if you need even more inspiration, you can look back at my previous easy meals posts here, here and here!

Just a recap (I shared this in my previous posts) – with a little planning, multitasking and with the help of some special ingredients, there’s really NO EXCUSE to not eat a healthy meal on the table in no time flat. It’s really freaking easy, I promise you that. Stop making excuses for why you can’t get a healthy meal on the table certain nights. It just means you need to plan ahead. Maybe you even need to write out your meals to make sure nothing goes to waste and you’re sticking with your goals.

You’ll see many repeats in my own diet because I stick with foods that make me feel my best and that cook up quickly. Plus, I use whatever ingredients I have on hand in my freezer. So let’s get to it. Here’s a little breakdown of what I always have at home and/or purchase week to week:

ButcherBox – Every month I get my monthly supply of grass-fed, grass-finished, antibiotic and hormone-free, pasture-raised beef, chicken and pork. This way I always have meat on hand that I can pull out of the freezer the day beforehand to make for meals the next day. And since it’s delivered to my doorstep, I don’t have to think about it, which is the best part. In every box, I always get burgers and breakfast sausage, then whatever other meat is available that month!

Thrive Market – I try to get a Thrive Market box delivered to my doorstep every month or so. I love stocking up on coconut wraps, coconut aminos, Siete Foods sea salt grain free tortilla chips, and organic extra virgin olive oil. Be sure to follow me on instagram and my instagram stories/highlights because every time I get an order, I share those finds and goodies on my social media! Thrive also offer seafood now and it’s delicious so I will sometimes grab that from them.

Whole Foods or Natural Grocers or Trader Joe’s –

Freezer section – I always like to purchase cauliflower rice, sliced bell peppers, asparagus, cauliflower and kale so if I’m in a pinch and have no fresh produce around, I can quickly defrost any of these vegetable and whip up a meal quickly. I also recently picked up Trader Joe’s cauliflower gnocchi and love having that on hand.

Produce section – I almost always purchase arugula, kale, carrots, cherry tomatoes, ripe plantains, yukon gold potatoes, sweet baby peppers, butter lettuce, honey crisp apples, cilantro, green onions and whatever other vegetable looks good.

Pre-cut veggies – At Whole Foods (and many other grocery stores nowadays), they have pre-cut vegetables that have made a huge difference when it comes to how long it takes to make a meal. It costs a little more, but to me it’s worth it because it keeps me eating healthy. I’ll always buy pre-cut butternut squash fries, brussels sprouts, kale, beets (I buy the Love Beets brand), zucchini noodles, beet noodles, and carrot fries.

Butcher section – Since I get all my meat from ButcherBox, I usually only purchase wild-caught fish and seafood at Whole Foods. We try to eat salmon, scallops, sea bass and whatever other fish looks good. And we’ve been eating more fish and seafood recently because my husband is on a strict diet where he can’t have chicken or pork, which is why most of my dinners are beef or fish/seafood. I love getting fish/seafood for the nights that we have limited time since it cooks up so quickly.

Pantry Products – I keep these items on hand because they make prep incredibly easy and quick whenever I’m in a pinch!

Primal Palate Spices

Primal Kitchen Ranch, Ketchup and Mayo

Balanced Bites Spices

Sir Kensington Ranch, Mayo, Ketchup & Mustard

Mike’s Organic Curry Paste

Rao’s Marinara Sauce

Tolerant Foods Gluten Free Pasta

Latest Freezer Favorites –

Birch Benders Paleo Waffles

Brazi Bites

Trader Joe’s Cauliflower Gnocchi

Cauliflower Rice

Bonafide Bone Broth Soup

Now on to the meals we go!

For this breakfast, I preheated to oven to 400 degrees to cook up a Birch Benders Paleo Waffle for 10 minutes. While the oven heated up, I cooked ButcherBox breakfast sausage with diced red bell peppers and oinons, then I added in leftover air fryer potatoes. Then I topped the waffle with peanut butter and maple syrup. This meal took about 20 minutes.

This dinner took about 30 minutes. First I preheated the oven to 400 degrees, tossed zig-zag butternut squash in avocado oil, topped with salt and garlic powder, then roasted them for 25-30 minutes. Then I cooked up ButcherBox burgers in a cast iron skillet topped with Primal Palate Steak Seasonings and topped it off with Primal Kitchen Ketchup and Mustard. And to finish the meal, I made an easy salad of arugula, apples, orange bell pepper, Primal Kitchen Ranch, plus salt and pepper.

This hearty soup dinner took about 30 minutes. First I preheated the oven to 400 degrees, sliced carrots and tossed them in avocado oil and salt, then roasted them for 25-30 minutes. While the carrots cooked, I cooked chopped bacon in a large pot, set it aside, then sauteed red bell peppers and onions in the rendered fat. Then I added ButcherBox ground beef and once it was broken down and cooked through, I added the Bonafide Broccoli Cheddar Bone Broth Soup along with salt, garlic powder and pepper. When the oven has 10 minutes left, I added Brazi Bites to the baking sheet with carrots. To finish the soup, I added the carrots and Brazi Bites!

When I didn’t know what to make one night, I started with air fryer potatoes which take about 25 minutes. While the potatoes cooked, I topped ButcherBox steak with Primal Palate Steak Seasonings and cooked it in a cast iron skillet until medium rare then let it rest for 5 or more minutes. When the potatoes had about 5 minutes left, I made a quick salad of arugula and apple topped with Primal Kitchen Ranch, plus salt and pepper.

This lunch took about 25 minutes. I first boiled rice until light and fluffy, about 20 minutes. While the rice was cooking, I cooked up ButcherBox ground beef with red and yellow bell peppers. Once the ground beef was browned, then I added a packet of Mike’s Organic Yellow Curry Paste with a can of coconut milk then added a bit of salt and lime juice.

For this 30 minute dinner, I preheated an oven to 400 degrees. Then I tossed diced eggplant and carrots in avocado oil and salt and cooked the veggies for 25-30 minutes. While the veggies roasted, I cooked chopped bacon in a large pot, set it aside, then sauteed onions in the rendered fat. Then I added ButcherBox ground beef and once it was broken down and cooked through, I added Bonafide Creamy Mushroom Bone Broth Soup with salt and pepper. Once the veggies were done roasting, I added the veggies. Then I ate it with leftover carrot fritters (recipe coming soon!).

For this 30 minute dinner, I preheated an oven to 400 degrees, tossed halved brussels spouts in avocado oil and salt then cooked the brussels for 30 minutes. While the brussels roasted, I cooked up Trader Joe’s Cauliflower Gnocchi using my air fryer gnocchi recipe. Then I cooked up ButcherBox ground beef with sliced kale then added tomato sauce and salt. Then I ate it all with a little artichoke pesto.

This dinner only took about 25 minutes. I cooked ButcherBox ground beef with bell peppers then added Primal Palate Taco Seasonings, hot sauce, lime juice and salt. Then I cooked up cauliflower rice in a pan with some avocado oil, added salt, garlic powder and chopped cilantro. Then when the cauliflower rice was almost done, I pushed it to the side of the pan, added more fat and added sliced plantains to the pan to cook on both sides for 4-5 minutes.

For yet another soup night dinner, I cooked up bacon in a large pot, set it aside once crispy, then I added a whole sliced onion and cooked down for about 10-15 minutes. Then I added ButcherBox ground beef and cooked until brown. Lastly I added Bonafide French Onion Bone Broth Soup and sliced mushrooms and cooked for about 5 minutes. Lastly, I added the bacon back in with salt and pepper.

This dinner took me 30 minutes. I first made a Moroccan carrot salad (no measurements but the ingredient include grated carrots, red onion, raisins, lemon juice, oil, coriander, cumin, honey, salt and pepper) then set aside for later. Then I cooked up Trader Joe’s Cauliflower Gnocchi using my air fryer gnocchi recipe. And while the gnocchi cooked, I cooked a ButcherBox ribeye in a cast iron skillet with Primal Palate Steak Seasonings until medium rare. And I served it all with artichoke pesto that I found at Natural Grocers.

This 30 minute dinner included leftover carrot fritters that were made the night before. For the rest of the dinner, I steamed frozen cauliflower then I pureed it until smooth in a high speed blender with salt and garlic powder. While the cauliflower was cooking, I cooked ButcherBox ground beef in a pan with garlic, onion and bell peppers with salt and pepper then added Primal Palate Meat & Potatoes Seasonings. Then I made a quick tomato salad with cherry tomatoes, onion, cilantro, lime juice, olive oil, salt and pepper.

Last but not least, one last curry! I first made chicken thighs using my air fryer chicken thighs recipe. While the chicken cooked, I I first boiled rice until light and fluffy, about 20 minutes. While the rice cooked. I added oil and peppers to a pan. Once the peppers were soft, I added Mike’s Organic Green Curry Paste and a can of coconut milk, lime juice and salt, and reduced down for about 10 minutes. Then I just added it all together with some cilantro!

12 meals in under 30 minutes! Try these easy meals out and let me know what you think! Healthy doesn’t mean hard. All you need is something simple items around the house and you can have a healthy meal every single day!

_____________

I may be compensated through affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for your support with PaleOMG!

The post Easy Meals I Make at Home in Under 30 Minutes appeared first on PaleOMG - Paleo Recipes.

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#paleo #recipe #paleo diet #food #yum #healthy #delicious

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ketorecipepost · 2 years ago

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victorl0 · 2 years ago

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Best. Steak. Ever. 🤩🤩 FBG, originally known as Fat Belly, was established in 2017. Laidback & cosy, the steakhouse takes pride in serving up an ever-rotating list of secondary cuts of beef sourced from the best farms around the world, grilling them to perfection over charcoal flames. Featured glorious charcoal-grilled meats, starters, moreish sides designed for sharing & classic desserts with a twist. 🥩 Rioplatense Grass-Fed Ribeye (S$48) - Served medium rare with a head of garlic confit that enhances the beefiness of the ribeye & well paired with earthy Porcini Compound Butter (S$4), a seasonal special. 👍🏻😋😋 🥩 Jack's Creek F1 Wagyu Deckle MS-4/5 (S$58) - FBG’s fattiest cut from New South Wales, loved its buttery flavour & paired well with Green Peppercorn (S$4) sauce, giving a tangy flavour that cut through the richness of the Deckle. 👍🏻😋😋 🥩 2GR Full-Blood Wagyu Denver MS-6/7 (S$62) - This succulent beef cut has beefy, nutty, even malty flavours with excellent marbling that packs flavour & paired perfectly with classic Bordelaise (S$4) red wine sauce. 👍🏻😋😋 Starters for sharing: 🍽 Fried Camembert Cheese (S$17) - Breaded wedges of Camembert, served with heady truffle honey & pickled Jalapenos for a spicy kick. 👍🏻😋😋 🍽 Chopped Caesar (S$14) - Romaine lettuce & rubbed kale are tossed in a tequila anchovy dressing. 👍🏻😋 🍽 Roasted Hokkaido Scallops (S$18) - Pan-roasted scallops with housemade Hollandaise & chickpea salsa. 👍🏻😋 Sides: 🍽 Grilled Broccolini (S$14) - Well charred with chili & anchovy emulsion. 👍🏻😋 🍽 Pomme Puree (S$10) - An airy, light riff on classic mashed potato down to the chopped chives garnish. 👍🏻😋 🍽 Fried Brussels Sprouts (S$14) - Smoky, crunchy halves of the buds tossed through with salty-sweet housemade garum caramel & savoury granola. 👍🏻😋 Desserts: 🍽 Stan’s Tiramisu (S$14) - Creamy, delicious & irresistibly good! 😍😍😍 🍽 Burnt Chocolate Mousse (S$16) - Features dark chocolate mousse & perfumed with vanilla puree. 😍😍😍 🍽 House-Baked Cheese Cake (S$16) - Made with cream cheese & crème fraîche. 😍😍😍 📍FBG 10 Jalan Serene # 01-04 Serene Centre Singapore 258748 📞 6314 2247 (at FBG) https://www.instagram.com/p/CfJP0Voh_VQ/?igshid=NGJjMDIxMWI=

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crystalgood · 2 years ago

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Porterhouse Vs Ribeye - What's the Difference? A lot of people are often confused when it comes to the difference between a Porterhouse and Ribeye steak. Both cuts of beef are delicious and come from the same part of the cow. But they are different in appearance, flavor, and texture. So, which one is the right cut for you? What Is Porterhouse? The porterhouse steak is a large cut of meat that contains two separate parts of beef. One part is a tenderloin, while the other is a strip steak. This steak is often referred to as the king of steaks because it offers the best combination of both cuts. This cut is commonly sold at butchers, high-end supermarkets, and online meat sites. It can be found in various sizes and grades. If you’re shopping for a porterhouse, make sure that it has a vibrant and rich color with no visible browning or yellowing of the fat. The meat should also have a fair amount of marbling, which is thin veins of fat that run throughout the cut. The USDA has specific guidelines for what must be present in order to be considered a porterhouse steak. This includes a minimum of 1.25 inches of filet meat from the bone to the widest point on the steak. What Is Ribeye ? Ribeye steak is one of the most popular cuts of beef. It is tender, juicy, and has a rich buttery flavor that makes it taste exceptional. It is also very popular due to its unique marbling that runs throughout the meat. Unlike sirloin, ribeye has more fat marbled throughout the meat. This is because the unused muscles on the ribs have higher fat content than muscles that are used frequently. In addition, ribeye has more fat that makes the meat extremely juicy and tender. In contrast, sirloin has a lower fat content and is not as tender. Traditionally, ribeye is cooked on the grill and can be served with a variety of flavors and sauces. It is also great pan-fried. However, it is important to note that ribeyes tend to have more flare-ups on the grill because of their high fat content. Porterhouse vs Ribeye Nutrition Fact: Ribeye and Porterhouse steaks are both delicious cuts of beef that are high in protein, healthy fats, and iron. However, they differ in a few ways that may make them better suited for certain dishes or cooking methods. The first thing you need to consider when comparing these two steaks is their flavor profile. Both of these cuts have robust beefy flavors, but ribeye steaks have more intramuscular fat that runs throughout the meat. This fat renders as it cooks and adds flavor to the meat. This creates a more robust beefy flavor than New York strip steak. If you’re looking for a flavorful cut of steak that is easy to cook, ribeye is the way to go. It’s also a good choice for people who are watching their fat intake because it contains less of the artery-clogging saturated fat than strip steak. In addition, ribeye is a larger cut of steak that can be cooked in different ways than strip steak. For example, it’s a great choice for grilling since its fat renders and drips down into the grilling pan instead of onto your food. Difference Between Porterhouse vs Ribeye When it comes to steak, there are two key cuts that everyone should know about: Porterhouse and Ribeye. Both of these steaks are delicious and easy to cook. However, they have different benefits and differences that may make them better suited for certain occasions. For example, ribeye has more fat running throughout the meat than a porterhouse does. This is because a ribeye steak comes from the rib section of the cow, which is a highly marbled area. On the other hand, a porterhouse comes from the short loin area of the cow, which is not as well-marbled. This means that a porterhouse has less fat and a more lean portion of meat. A porterhouse also has two tenderness profiles due to the fact that it contains a strip of tenderloin on one side and a filet mignon on the other. This is what makes it so popular among meat lovers. A ribeye

is a great choice for those looking for a super-tender steak that can be cooked at a high temperature. The high-temperature cooking process helps to lock in the flavor and moisture of the steak. Porterhouse vs Ribeye – Which Is Better? Porterhouse and ribeye are both prime cuts of beef that have a great texture and tenderness. However, they differ in a few important ways. One of the major differences is bone content. Ribeye steaks have a single bone toward the outside, while porterhouses have a large center bone. Another difference is the fat level. A ribeye has more fat than a porterhouse. A ribeye is also marbled more intensely than a porterhouse. Both of these steaks are among the most popular cuts of beef and have a good amount of intramuscular fat. It is difficult to say which cut is better, since both are delicious. But it is helpful to consider the type of cooking you plan to do when deciding between the two. Both ribeye and porterhouse are delicious when grilled or broiled. But the heavier fat content in a ribeye makes it a little more difficult to cook evenly through, so it might need to be cooked a bit longer than a porterhouse. Where to Buy Porterhouse vs Ribeye? When you’re looking for a tasty steak meal, you may wonder whether it’s better to choose a porterhouse or ribeye. Both of these cuts have their own unique qualities that make them delicious options for a variety of meals. If you’re looking for a steak that has a lot of tenderness and a rich flavor, a ribeye is the way to go. However, if you want to keep your calories in check, then you might prefer a porterhouse. Both these steaks come from the same part of the cow, but the porterhouse has more marbling than a ribeye. It also contains more fat. Depending on how the cut is prepared, both these steaks cost about the same. For instance, a boneless ribeye can be 1-2 dollars cheaper than a porterhouse. Both of these cuts are delicious and a great choice for a family meal. They’re also great for entertaining and a perfect fit for any special occasion. The only thing that determines which cut you choose is your preference. How To Cook Porterhouse vs Ribeye? If you’re a steak lover, you know how important it is to choose the right cut of meat. Whether you’re a seasoned cook or a first-timer, picking the perfect cut can make all the difference in your meal’s flavor and texture. There are several different cuts of beef to choose from, but two of the most popular include porterhouse and ribeye. Both of these are high-quality options and can be prepared in a variety of ways. A porterhouse steak is a large, T-shaped piece of beef that comes from the short loin section of the cow. This cut includes both the strip and tenderloin sections, making it one of the most popular cuts of beef. However, the strip portion of this cut tends to be less tender than the tenderloin part. This is because the strip section is located near the bone and therefore cooks more slowly than the tenderloin section. If you’re looking for a more tender and flavorful steak, you should go with a ribeye. Ribeyes are more marbled and usually contain more fat than the other cuts of meat, which makes them extra juicy and delicious. Conclusion: If you’re a steak lover, you know how hard it can be to decide which cut is best for your taste buds. The renowned Porterhouse and Ribeye steaks are two of the most popular cuts of beef. Both are delicious, juicy, and tender, and they contain plenty of protein, iron, B vitamins, and zinc. However, each has its own strengths that make it a better choice for specific occasions and cooking techniques. A Porterhouse is made from a short loin, while a Ribeye comes from the upper part of the ribs. The location of each steak has an impact on their flavor, tenderness, and overall value. The main difference between these steaks is their fat content, which can vary depending on where they’re sourced. The meat is more

likely to be marbled in a ribeye, which gives it a rich flavor and melt-in-your-mouth texture.

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shytiff · 3 years ago

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June Small Wins

1 - ecmocard meeting with ppl from aussie to learn to sort out data. Felt better after the meeting cause i didnt feel like doing anything before. Got two season deli box cake from dapur cokelat for nessa. Videocalled w her and ren.

2 - dr eva chatted and gave things to do. I also need to make intern log for dr retha. I just cant bring myself to start. Finally mustered the courage. Im not the type of person for wfh. At least in this house. Finished reading love or hate. I rly felt like shit at night.

3 - started reading positively yours. Had no will to do anything

4 - some more sending spss work for dr eva. weekdays with no “outside work” rly render me useless in functioning. a vegetable

5 - iluni webinar. Lost my attention during electrolyte and fluid stuff. tried to cook ribeye steak lmao (meat from @/fridaymeatshop). Its too chewy and leathery. But its not too welldone. And at least it tastes good. Went to depok by krl. its quite quick since krl arrived just after im at poris and duri. went ahead of silvi devi. satpam on the lobby wont open the access hhhh (i dont have one. i dunno why. mom said she cant find it although we supposedly have 2). but my mood improved once im upstairs. we prepped a bit of deco. conversed in the dark so not to make racheel suspicious. surprisee. had truffle belly chicken cheese for dinner. the cheese was not to cheesy, its more of a gentle taste. mushroom tastes better. we watched sweet and sour from my mobile data. surprisingly, its not that much of data. slept at like 12-1ish

6 - the electric token went out in the morning. we went for a walk in ui. the PLK man across of st ui forbade us from going in. ugh. but it was rly empty. so we went from barel. its empty on the library. there was a dog that walked along with us. talked a bit in front of the lake. went back. i got 2 moon chicken (the basic flavor and not the wings) and spicy jumeokbap. the jumeokbap was nothing like what i had in korea. like the seaweed’s taste doesnt come out that much, and its not that flavorful/savory. the one in korea its good even by itself. went back to jkt nebeng reza silvi with devi. originally planned to go to flavola, but my head kinda hurts, so i finished my moon chicken at the mushola and asked juan to pick me up. still feel healthy and normal after going and staying out, so i started reading a book abt handwriting analysis lmaoo. fell asleep. tried several attempts to figure out my bpjs number and turns out the best there is to respond is BPJS’ twitter. the problem was solved under 5 mins.

7 - woke up, fell asleep again. Adita told me that i might be interviewed today for the ipd intern but theres no info. Did the registration stuff for my bpjs. Registered for npwp. Watched bts x na pd

8 - off to RSF. its audit day today. hiks to phonecall follow up work. i did not do anything inaco related, i just sat there and did dr dafsah’s excel. dr vera bought me pecel ayam hehe yay. went to como park to meet up with indah regen. tried ricotta pizza from pizza place (33k). the cheese is cheese but not that typical cheesy (?) coupled with mushroom. i had to add sauce to withstand the last bites (still kinda full). tried other’s as well, pesto and mushroom. pesto had the most taste. while waiting for doggo to arrive, we bought gelato (S: 35k). apparently their special flavor was ricotta lmao. tried green tea (bitter, which i like) and peanut butter + caramel, which makes you feel thirsty. watched the doggos from the sidelines. after maghrib we went to 1/15. ordered ice mocha (50k). the chocolate taste stood out more. not gonna order again lol. the staff initially recommended pandan flavor. took grab to gbk station to go home.

9 - rsf. second audit day. i hate it here lmao. im not even paid for my time here. excused myself to eat. turns out mbak Ai bought hokben. i almost forgot thanking her since i felt hungry with a bit of headache. talked a bit with dr retha regarding changes of assistant (since internship is soon). went back and immediately laid down in bed. mom bought pizza so thats what i ate for dinner. fell asleep (i can feel it. my face will get consequences)

10 - cant bring myself to do anything. i reread painter of the night lmao. seungho is a prick. inhun is also a prick (a greedy one). ate arirang bone marrow. put the egg-seasoning mixture to the pan since im not confident enough to just pour boiling water into the bowl. felt surprisingly full. went to sbux. green tea latte as usual. but turns out tumblr 50% promo only applies to sbux member. so i had to pay 40k for my green tea latte. at least i got to feel good from outside vibes. did some follow up for INACO patients.

11 - went to rm rsf. Took lots of photos of RM. I was given rujak by the rm staff lmaoo so cute. Didnt do any entry afterwards lmao i just laid down

12 - breakfast is paldo jjajangmen and egg. It tasted like soy. Its good but not in a micin way. Its quite fulfilling. Had some of the beef slices by putting it in a buttered pan (is it pan fried? Grilled? Idk). Had banana and brownies together (makes it rly good). Did a bit of clires work. I drank sbux's caramel macchiato but yall my stomach cant handle it lmao. It hurts so much that i even got a headache. So i just laid down in bed

13 - had arirang again loll. Inserted the egg to the pan still, but quicker this time. Its too salty today. Maybe its not enough water. I was eating it while googling how to remove excess sodium. Ate the rest of beef slices (shared with bros ofc) and mixed some with moms fried rice. Ate banana brownies again. Felt soooo full. Did some clires work accompanied by sbux matcha

14 - i felt like shit this morning. Watched leahs vid. Listened to her podcast while having bfast. I walked from moms car to bougenville while still feeling like shit. It slowly gets better afterwards, thankfully. Did some clires and follow up. Went to gandy steak in dr retha's car (which had anesthesiology textbook inside). Tried aus sirloin steak. The bread tasted ok. The garlic bread also ok. The mashed potato was so so (the one in depok was more creamy and smooth). The steak was good, especially the fat part, the sauce so so. Honestly that depok steak had more value for money compared to this, i think. Nebeng dr rara and husband to busway station. Arrived in ar and i immediately showered, such wow 👏👏

15 - today is no rsf day aka self made wfh day. Moms getting vaccinated today. I just lazed. And read kanej fics

16 - off to rsf. Took care of rm stuff. Tried social affair's croffle since i was so curious (60k [10k tip]). The nutella and cinnamon sugar one. Its crunchy and a bit crumbly inside, but not as fragile as croissant. Its quite fulfilling too. But its basically flour batter variations. (thats what mom would say). randomly chatted racheel and we ended up taking a walk and a bit of jog citra 6 (with my sneakon regular shoes). My left tendon was screaming lol. Picked up by juan who surprisingly effortlessly found the address at night.

17 - mbak aan chatted me today to go to rscm. Met prof murdani at pesc and he gave me ppt assigment for 13:30 THAT DAY. Finished it unsatisfyingly (i wish i couldve done more). Lunch was free bebek bkb yay thankyou Prof c: (he even asked what did i ate) took care of legalisir stuff. Went home by tj. Drank matcha w vsoy and i somehow was not sleepy after maghrib. I also changed my desj layout. Maybe it kinda works to separate my spaces

18 - arrived at rscm at 8-ish. sent updated thibbun nabawi ppt. literature search. and then somehow its 14:30. went to SCI w ara wani rasyid. tried bandeng nyonya, oyster, salmon, cumi lada garam (its crazy good among all the good tasting food wtff), shrimp and pocai telor (veggie stuff). dessert was thailand cassava. spent about 190k. went back by TJ. had wudu at pulomas and prayed ashar on the bus lol. i passed out after playing w my phone lmaoo

19 - spent almost the whole day just sleeping and eating. finally showered in the afternoon. had matcha vsoy latte after maghrib and with enough day sleeping, i did presentation outline. at like 1/2 am i initially planned to sleep but my eyes still have plenty of watts. so i read hold me tight. slept at like 4/5 am

20 - woke up at 9. off to om dokter’s house to ask for healthy letter. we talked almost the entire time im there lol. before u know it mom and dad’s done talking with grandma. om dokter shared some of his experiences in the past. and he said something about making your choice and living with it, and it will all have a meaning even if you might initially agonize about it. girl i was holding back tears. here he was talking about choices, something i never rly talk about at my house. im getting teary just typing this. he talked about it in a way that sounds simple, even though i agonized abt internship choices and sometimes avoid thinking about it. it rly rly was a new experience. i dont rly talk about “choices” with my parents. so hearing how to go through options in life from a person i can relate to regarding this med stuff is. i feel like i would have loved it if i can hear his wisdom earlier. i dont talk with him much if my parents are around bcs they will just meddle and say stuff that wreck my peace. they dont rly know what im going through but can be very opinionated. this peaceful one on one talk rly made me feel relieved and reassured. and i was today years old when i found out he initially wanted to be a psychiatrist. he would have been a great psychiatrist. i feel like we have some understanding thats left unsaid. like he knows how my parents are like. he would probably understand why i dont talk with him much at AR. after what feels super quick, we went back to AR. registered for STR. searched some literature for the topics that Prof is the moderator of. powered by matcha energy

21 - rscm as usual. the Prof did not come. lunch was bread i brought from home. waited for mom to pick me up at kfc so i bought pukis kfc. its like properly made pukis and not the street seller made ones. the chocolate one was good since the toppings generous. felt a bit feverish? like my body felt warm. fell asleep and then suddenly its 6 am in the morning.

22 - Prof still did not came. had amart’s ayam penyet jamur for lunch. turns out juan bought ayam geprek gendut for dinner. night time is diarrhea time lmaooooo. did not feel sleepy at AR but i skipped shower again lmao,,,,,,,, and then suddenly its morning again

23 - jajan from sisterfield today. tried their carrot cake and kopi susu gula aren. the carrot cake has that carrot texture. its different. the icing was fresh cream cheese that made the cake taste good. the coffee made my stomach ache a bit. it has that subtle chocolatey taste. fell asleep again. third time’s the charm (of 1x/day face wash). woke up at 3 am planning to sleep but i ended up washing my face. turns out atikah was still awake due to AZ fever.

24 - this is the bestest sleep i had in this week (?) had a dream about going to bandung and the car falling to water. forgot my headset today. can finally meet prof Mur. talked abt inaco stuff w agassi. reread komugi meruem lmaoo. felll asleep. somehow had the misfortune of hearing dad’s hurtful words to mom. i want to fall asleep again but its difficuly. i went through stages of pent up anger, some sort of selfishness (i will go out from jakarta for internship), amazement to mom, and... (continue 2moro)

25 - lunch was dori rice from kanprim thanks to rasyid’s jastip. watched bts’ butter norebang lolll :(((. arrived at AR the fastest ive been. mom came to me right before maghrib and summed some stuff dad said yesterday. she handled it in a trivial way. like she was unaffected. and that somehow helped me too. stuck around in the dining room for a while after maghrib. talked about internship w mom. i left some chance for dad to yap yap abt whatever related to internship (thankfully songs were full volume through my wireless headset) while im inhaling through my matcha latte. i wont write what he said bcs its lowkey super embarrassing. thank the gods for wireless speakers.

26 - did not do anything productive today. Had arirang salted egg for bfast (wont repurchase). Had the meat cubes i bought online and its rly good. Ran with racil at citra 6. The tendon in my left feet hurt lol. Gmeet with ara et al to discuss internship review

27 - lazed. Wanted to start my day early but couldnt bring myself to. Binge watched twoset videos. Did clires stuff. 1 more RM to wait from IRMIK. No gastro intern work this weekend aaaa im starting to panic.

28 - juan came along otw to rscm. Talked about iship otw. brought tons of stuff to eat, including matcha latte, but i was unable to finish it lol. Discussed research budgeting w Prof. Didnt do anything in home. Starting to panic with my ppt progress.

29 - discussed budgeting revision. Prof thought abt little details i didnt even consider. Didnt do anything while at ar anjengggg

30 - prof did not come to dept today. Listemed to agassi rambling abt intern stuff. Immediately opened my laptop in ar. Watched two set. Played marapets lmaooo i finally managed to gather 3 au for shop pricer. But still didnot wash my face 👁️👄🤦‍♀️ maybe bcs i hate doing what people tells me to do (re: shower due to covid scare). Had a nightmare abt being in a car ride alone w dad and it was rly rly awkward

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thehungrykat1 · 4 years ago

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Nostalgia Lounge & Bar Offers New Expanded Menu

Joy Nostalg Hotel & Suites Manila is one of the few hotels that has been very busy during the pandemic. They have been accredited by the Department of Tourism as a staycation hotel since last year and this is where we even celebrated Valentine’s Day (Read: Love, Suite Love Valentine’s Staycation at Joy Nostalg Manila). Their signature restaurant, Nostalgia Lounge and Bar, has also been busy catering to its guests, so I was happy to find out that they have expanded their dine-in and delivery menu with even more mouthwatering dishes.

Nostalgia Lounge & Bar is the hotel’s all-day dining restaurant located on the sixth floor. We had a lovely weekday lunch here last week to check out the new delectables items on their menu. We have had several orders during the past year from their Nostalgia To Go delivery service, but it is really a different and more rewarding experience dining at the restaurant itself.

I have been part of Nostalgia Lounge & Bar’s gastronomic journey ever since its inception as the Nostalgia Dining Lounge in 2015. It has won several awards and distinctions though the years, most notably when it was judged as one of the Top 20 Best Restaurants by Philippine Tatler in 2016 and 2017.

The restaurant follows strict health and safety protocols in accordance with #Allsafe, the new cleanliness and prevention standards set by the Accor Hotels group. Guests are required to wear face masks and face shields except when sitting at their tables. Temperature scans are conducted upon entry, and you also have to answer the Health Declaration Form using the QR Code or with pen and paper.

The Nostalgia Lounge & Bar is a step back in time where diners can relive the good old days amidst a backdrop of contemporary classic elegance. There used to be more sofas and tables in the restaurant, but now they have also implemented social distancing measures with only 50% maximum dining capacity.

Guests can feel safe and secure with this amount of space in-between seats. Several tables also have plexiglass barriers for those business meetings and get togethers.

You can also choose to sit at the sofas which feels more like you’re at home instead of at a hotel restaurant. Despite all the safety procedures, Nostalgia Lounge & Bar still retains that relaxing homey ambiance to set the mood for a cozy afternoon.

There are a few private dining rooms here as well and this is where we had our socially distanced lunch with Ms. Kyra Cabaero, PR & Marketing Communications Director for Joy Nostalg Manila. It had been such a long time since I last talked with Kyra face-to-face, so this is a great venue to catch up with friends and family, without having to open your homes to visitors.

Since everything is now digital, you can find Nostalgia Lounge & Bar’s new menu using the QR Code on the placemat. But don’t worry, they also have a disposable printed version of the menu for those who are not as technologically adept. Payment options are also available digitally or through traditional methods.

We started by ordering some beverages and these are the perfect summer refreshments. I had the Banana Chocolate Almond Milkshake (P330) for myself and my husband had the Virgin Mango Piñacolada Milkshake (P330). They also have a variety of juices, sodas, wines, and beers.

Complimentary bread rolls with butter were served before our orders arrived.

For our appetizers, we ordered the Escargots (P700), a classic French delicacy made with... snails! This may not be a dish that everybody enjoys, but we really like ordering this at French restaurants when we can.

It comes with delectable escargots or land snails sautéed in garlic butter, white wine, and parsley. The garlic butter sauce was extremely tasty, and we even used the rolls and bread to scoop up the remaining oils.

Another recommended starter is the French Onion Soup (P450). This hearty bowl comes with a rich beef broth prepared with caramelized onions and a splash of white wine then topped with bread, gratinated gruyere and emmental cheese. It’s a warm and cheesy bowl of soup that packs a lot of flavors.

I ordered another one of Nostalgia Lounge & Bar’s new dishes for myself, the Seafood and Crab Roe Fettuccini (P720). This gorgeous pasta dish has prawn, scallop, fish, and squid simmered in crab roe cream with a hint of fresh green chili. I like its creamy texture combined with all of those succulent seafood.

Executive Chef Edgar Alejandria also has a few Asian favorites on the menu like the Crispy Pata (P880). This Filipino classic is quite familiar with everyone but I have never seen it presented this elegantly.

The twice-cooked whole pork knuckle is deep fried until crisp and golden brown. Nostalgia Lounge & Bar then makes it easier for us by deboning the pork knuckle and serving it in bite-sized portions. The pork was both crispy and juicy. I absolutely loved it! This is also served with atchara, soy vinegar sauce, and steamed rice.

For the Lenten season, the Pan-Fried Salmon Fillet (P1,380) would be a good seafood option. This fresh Norwegian salmon fillet is seasoned and cooked perfectly with its soft and tender meat.

The salmon is served on a bed of creamy mashed potatoes, tomato confit, and lemon caper sauce. I was really impressed with all the new dishes being offered on the menu.

But this item that my husband ordered is an old favorite. The US Certified Angus Ribeye (P2,200) comes with a huge 250 grams of rib eye steak grilled to medium doneness. It is served with mixed greens and peppercorn sauce.

You really can’t go wrong with steak so this was an easy choice for him. The juicy beef still is still red and pinkish inside so it retains a lot of its natural flavors.

You can also order additional sides like the Creamed Spinach (P150) and Mashed Potatoes (P150). Aside from these, other options include French fries, buttered vegetables, baked potatoes, or garlic rice as your side dish.

We were both really full and satisfied with all the dishes we tried. So for our dessert, we just shared the Classic Chocolate Lava Cake (P560). This chocolate fondant cake comes with a molten chocolatey center and is served with strawberries and a big scoop of vanilla ice cream.

We would like to thank Ms. Kyra for inviting us back to sample these new dishes at the Nostalgia Lounge & Bar. We all have to be careful when dining out during the pandemic, so it is important to choose a venue where guests can really feel safe. But if you are still not comfortable dining out, all of these are also available for takeout and delivery through Nostalgia To Go (check their menu here), so you can still indulge in these new and classic favorites at the comforts of your homes. Give them a call or message them for reservations and deliveries! Nostalgia To Go is also available on GrabFood and Foodpanda.

Nostalgia Lounge & Bar

6/F Joy-Nostalg Hotel & Suites, 17 ADB Avenue, Ortigas, Pasig

7719-1160 / (0961) 567-9658

www.joynostalgmanila.com

www.facebook.com/NostalgiaLoungeBar

#NostalgiaLoungeandBar #TasteofNostalgia #TheNostalgiaExperience #NewMenu #JoyNostalgiaManila

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mealsbytwo · 4 years ago

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🥩 Steak and Chips 🍟 The best mid week dinner 😍 We made homemade garlic sauce to go with our grilled pan steaks🍴 Along with fries and a simple salad 🥗 What is your favourite dinner? 🍽 . . . . . . #steak #meat #beef #ribeye #grill #steakhouse #butcher #barbecue #wagyu #grilling #tbone #bbq #dryaged #angus #meatlover #mediumrare #ステーキ #arabfood #steakdinner #churrascada #bbqlife #bbqporn #churrasco #pork #스테이크 #стейк #carne #grilled #halal #churras (at Dublin, Ireland) https://www.instagram.com/p/CHdn2bwlYxV/?igshid=gew8apy75x5j

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igrublocal · 4 years ago

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10 options for family-style takeout: OC’s Best Places to Eat 2020

When dining rooms were forced to close, it not only changed the way restaurants operate, it changed the way we all eat. Takeout took on a new meaning, suddenly serving a different purpose. It became less about instant, individual gratification and more about getting food on the table for the entire family.

No restaurant answered that call more heroically than Taco María, where trendsetting chef Carlos Salgado recast his destination dining room known for leisurely multi-course tasting menus as a corner bodega selling carne asada, pinto beans and tamales, completely transforming the concept of meal kits.

Yes, dining rooms are cautiously reopening, but 2020’s not done yet. Many of us are still counting on takeout. And when we don’t have time to cook but still need to put food on the table or stock the fridge, these 10 restaurants can save the day.

Hungry? Sign up for The Eat Index, our weekly food newsletter, and find out where to eat and get the latest restaurant happenings in Orange County. .

Andrei’s

Although the menus vary from week to week, Andrei’s typically offers a dozen different family-style meals customized for two to eight people based upon a featured entree such as barbecue pork ribs, beef stroganoff, Moroccan-style kabobs or Vietnamese-inspired pork chops. 2607 Main St., Irvine, 949-387-8887,

Barbecue pork ribs from the family-style takeout menu at Andrei’s in Irvine (Photo by Brad A. Johnson, Orange County Register/SCNG)

Birrieria el Bandido

Everybody loves taco night, but who’s got the time to make homemade birria? Nobody, at least not when Birrieria el Bandido sells their soulful stewed meats by the pound with enough tortillas and fixin’s to serve an army. Beef or lamb, this is seriously some of the best birria in Orange County. 12081 Garden Grove Blvd., Garden Grove, 657-348-9461

Beef birria tacos, available by the pound for takeout, from Birrieria el Bandido in Garden Grove (Photo by Brad A. Johnson, Orange County Register/SCNG)

Buttermilk Fried Chicken

There’s nothing more comforting than sitting down to a dinner table and reaching a hand toward a platter piled with 20 pieces of crispy fried chicken. Dibs on a thigh, and can someone please pass the mashed potatoes and braised greens? Also, there’s no rule that says you can’t have coconut cake as an appetizer instead of waiting for dessert. 238 W. Chapman Ave., Orange, 714-941-9124,

Fried chicken dinners, also available family-style for takeout, from Buttermilk Fried Chicken in Orange (Photo by Brad A. Johnson, Orange County Register/SCNG)

Clay Oven

If it’s true that spicy foods boost the immune system, Clay Oven might be the antidote to 2020. The family packs here are meant to serve at least four people, and you can pick and choose what goes into it. You’ll definitely want to include some black-cobra-chili-infused tandoori chicken and probably some curried butternut squash to help offset the heat. Or maybe the mango-ginger-glazed ribs. Tough choices, but it’s hard to go wrong. 15435 Jeffrey Road, Irvine, 949-552-2851,

Black cobra chili marinated tandoori chicken from the takeout menu at Clay Oven in Irvine (Photo by Brad A. Johnson, Orange County Register/SCNG)

Harley

There are so many things you can do with a big vat of Dr. Pepper-braised pork shoulder. You could make tacos. Or you could make incredible sandwiches. Or you could just eat it straight. Either way, it comes family-style for two or four, with a choice of two sides. One of those sides should definitely be the Mexican-style corn on the cob. And while you’re at it, you might as well get a pint (or two) of piña coladas. 370 Glenneyre St., Laguna Beach, 949-715-1530,

Dr. Pepper braised pork shoulder and street corn from the takeout menu at Harley in Laguna Beach (Photo by Brad A. Johnson, Orange County Register/SCNG)

The Kickin’ Crab

You’ll need to stock up on PPE for this one: gloves, bibs, paper towels, maybe even some protective goggles. The restaurant will supply you with enough butcher paper to protect the dining table. Now dump a large bucketload of cajun-style crawfish, crab legs, shrimp, sausage and corn onto the center of the table and let the free-for-all begin. 1534 Adams Ave., Costa Mesa, 714-760-4909, ; Additional locations in Irvine, Westminster, Santa Ana and Buena Park

Cajun-style seafood boil with crawfish, crab legs and shrimp from Kickin’ Crab in Costa Mesa (Photo by Brad A. Johnson, Orange County Register/SCNG)

Lola Gaspar

The family-style care packages at Lola Gaspar vary from week to week and aren’t always advertised. Sometimes they are teased exclusively on Instagram, so you’ll want to follow along if you wish to catch chef Luis Pérez when he’s butterflying whole chickens and rubbing them with a jerk marinade before grilling the birds over mesquite until the skin has caramelized and the meat is tender and juicy. Don’t forget to load up on mezcal cocktails while you’re at it. They come in the cutest plastic pouches. 211 W. 2nd St., Santa Ana, 714-972-1172,

Wood-grilled jerk chicken, a takeout special, from Lola Gaspar in Santa Ana (Photo by Brad A. Johnson, Orange County Register/SCNG)

Noble Bird

Yes, Noble Bird is in Long Beach. And this is a dining guide to Orange County. The restaurant is located at 2nd and PCH, just a few feet across the border. And because everybody loves rotisserie chicken, everybody needs to know about this place. The chickens are superb, especially the ones that are slathered with Korean chili paste, which prompts the birds to char and blister on the spit. Also, as weird as it sounds, get the black rice with blueberries. And don’t forget the brownie bark. 6460 E. Pacific Coast Highway, Long Beach, 562-431-0445,

Rotisserie chickens from Noble Bird at 2nd and PCH in Long Beach (Photo by Brad A. Johnson, Orange County Register/SCNG)

Taco María

When this is all over, let’s hope and pray that Taco María finds a way to keep the bodega staples alive. Because it’s going to be impossible to return to normal if we can’t just go online and order up a family pack of wood-roasted carne asada, a dozen crispy tacos and a quart of pinto beans to-go. And what of that burger that Salgado created? Taco María doesn’t serve burgers, never will, but the bodega does, and they are phenomenal: triple wagyu patties squished into brioche buns with melty, gooey Spanish blue cheese. 3313 Hyland Ave., Costa Mesa, 714-538-8444,

Grilled skirt steak with poblano chiles, bacon and onions from the takeout menu at Taco María in Costa Mesa (Photo by Brad A. Johnson, Orange County Register/SCNG)

Aguachile of Mexican blue shrimp, serrano chiles, cucumbers, green garlic and squid ink from the takeout menu at Taco María in Costa Mesa (Photo by Brad A. Johnson, Orange County Register/SCNG)

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Fried tacos with blue corn tortillas, beans, chorizo and ancho chiles from the takeout menu at Taco María in Costa Mesa (Photo by Brad A. Johnson, Orange County Register/SCNG)

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Vaca

Paella or steak? That’s always been the burning question when dining at Vaca in Costa Mesa. And it’s the same dilemma you’ll need to resolve when ordering family-style takeout: a massive dry-aged ribeye, or a big pan of paella Valenciana. Heads, I win; tails, you lose. 695 Town Center Drive, Costa Mesa, 714-463-6060,

Paella Valenciana from the takeout menu at Vaca in Costa Mesa (Photo by Brad A. Johnson, Orange County Register/SCNG)

Best Places to Eat 2020

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