Blue Gartr Meal Time: Bacon optional? Bacon required.

[Zetanio]

I just made some Shin Black and chopped fresh chicken in it.

Fam it's not as good as that.

[dasva]

fam I am now very hungry.

Oh yeah forgot tried out this steak house that a lot of people have recommended and supposedly has the best happy hour in town the day before cheese doom. So tried entire happy hour food menu and was pretty good though only a couple were great. Sadly wasn't until we were done that we found out they had this off menu fresh baked loaf of bread in a pan that is cooked in butter and garlic. So it's like baked in garlic bread.

Anyways the good stuff. Deep fried potatoes with skin still on and smoked cheddar bacon fondue



Prime Rib Banh Mi Sandwich with Herb slaw. The sauce had an Asian bbq taste and was amazing

I just made some Shin Black and chopped fresh chicken in it.

Fam it's not as good as that.

I've tried that a couple of times and never really seems to add much. I do however really like a little bit of sour cream in. Kind of makes everything thick and creamy but still spicy. Also fresh sliced tomatoes added at the end are pretty good too

[Zetanio]

I love adding chicken, I also add a dash of apple cider vinegar to break up the broth a bit.

[Salodin]

Bro how fucking obese are you to eat the entire happy hour menu and then make all those grilled cheeses the next day? God I hate grilled cheese but I want at least 50% of those lol.

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[Zetanio]

Made oyakodon over some plain Shin ramen noodles for breakfast. Shit's delicious. Been getting great eggs from the farmer's market recently, super orange and delicious.

[Salodin]

Ahh, that's what the stock was for. I need to get into the broth game next.

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[Zetanio]

I use it for almost everything. To make rice, to make sauces. I keep about half frozen to make delicious chicken soup if me or the GF gets sick. Can make on 1 hour's notice.

[Salodin]

You sub water for broth in rice?

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[Zetanio]

Yes

[Tokitoki]

As long as it doesn't conflict with another flavor or dietary thing, you should definitely use chicken stock for rice. I do that often as well.

[Salodin]

I've been adding a dash of vinegar lately to my rice and it's been alright. I'll try broth next hmmm

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[Zetanio]

like while you cook it or after? I cook it with broth.

[Salodin]

I'll add it while sauteing spices and w/e i add to the rice, let it all cook, then I add the water and rice. Finish it like normal after that.

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[dasva]

Bro how fucking obese are you to eat the entire happy hour menu and then make all those grilled cheeses the next day? God I hate grilled cheese but I want at least 50% of those lol.

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1. Had someone with me so it's not like I ate it all myself. Though on the other hand someone didn't eat half their grilled cheeses so ended up finishing them off the next day lol. Also the surprise standout was the bell pepper one. Was probably the best weirdly enough

2. I usually only cheat on diet for 1 day a week usually only hitting 4-6k calories that day. Other days are generally average around 1300 calories and very low carbs/sugar. And being I used to be fat I'll flat out skip the cheat meal some weeks if I haven't gotten back down

3. I ride my bike a bit. Not Creamsoda a lot but about 60 miles a week and likely a good 10 miles of walking (and not the I counted my steps walking around a little here and there actually measurable lengths) and at work I run up and down the stairs every hour for a few minutes. Used to go for a run most nights too but life been busy


I'll cosign cooking rice in broth instead of water. Like I don't even rice anymore often due carb restriction but always cook it in chicken broth or some bullion if I don't have any. Depending on what you are using it for a little Johnnies seasoning salt can be good too if you can find it... fucking stores around me stopped carrying it. Hmm didn't realize you could freeze broth though. Guess that means I can easily stop having to settle for bullion lol. Also post cook sautéing the rice in butter, garlic, spinach and some parmesan is simple but fucking amazing

[Tokitoki]

I usually use Better Than Bullion for quick stock rather than the cubes.

[dasva]

Oh yeah that's what I use know as well. Stuff is great. Beef pretty good addition to some pan sauces after grilling a steak or something

[Zetanio]

SPRING WEATHER MEANS SPRING GOODIES AT THE FARMER'S MARKET FAM

Acquisitions today:

SPRING FUCKING GARLIC BOIS
Yuge carrots
First spinach of the season
First asparagus of the season (non-hothouse)
fresh ahi
fresh cod
unwashed local eggs (XXJumbos today)

About to have some ahi for breakfast. Omg the asparagus looks fucking amazing, its so much better fresh.

The spring garlic is gonna get fucking smashed tonight after some broiling.

[Zetanio]

Fam, the grills are back on.



Jambalaya from last week, courtesy of the homemade chicken stock and some baller hot italian sausage



Seared ahi from Saturday



Spring garlic with salt, pepper and oil. Charred then wrapped in that foil and left to roast for 15 minutes



Korean marinated chicken. Sous vide'd to done at 141 then just blasted on the hot side of the grill for 2-3 minutes a side.



Flipped



Fam.

[mallister]

I smoked a 2" thick pork chop for 5 hours last night. Set a new standard for HOLYFUCKINGSHIT.

Had a tri tip I left in all night, and a single huge pork rib that must have come from Hogzilla for lunches the rest of the week.

[Zetanio]

Grilled again this evening


Asparagus and scallions with olive oil, salt, pepper.

Charred the scallions and then roasted them and the asparagus on the low side of the grill while I cooked the pork/pineapple for...



Tacos al pastor

Boneless pork shoulder roast, cut into ~3/4in chops (Should have had the butcher do this)

Marinade:
1 can chiles en adobo
1 tbsp chili powder
2 tbsp brown sugar
1 tbsp cumin
1 tsp salt
1 tsp pepper
1 cup pineapple juice (I only had whole pineapple so I minced that into the bowl)

I took an immersion blender and blended the marinade together.

I put small nicks all over the pork and then covered in marinade for 4 hours.

Grilled over med/high heat.

Top 5 meal and CHEAP.

The pork was like 1.79 a lb and everything else was either already in my kitchen or cheap to grab from the store.