Foodies BS Thread.

Tough, Ant....those dishes look awesome!! ^^^

 

i am cutting way back on meat. took these photos awhile ago.

so i am eating a bunch of salads. making them like this:

(last meal was flat enchiladas with a fried egg on top)

 

Those salads are amazing looking!! Restaurant or self-made?

 

Hey is that first pic papaya salad?!?!

Thanks LT

 

self made. that is my tiny kitchen.

first salad is green papaya, Aant!

 

my last 10 meals have been some sort of salad.

getting better with making my own dressing. my cholesterol will be NIL soon..hahha.

my job got crazy and i got hypertensive. my doc told me to exercise and eat well. i turned on my OCD self..and took it to the extreme.

 

Look great. Do they taste as good as they look

 

yay for papaya salad!! That is very common for us Cambodians.. hehe.. we liek to spice things up and chop up a few of these and add it



thai chili

 

I haven't posted here in a while, so since I see a lot of good looking salads and it seems some of us are eating a little more healthy, I will post a couple of recent fish dinners instead of the usual red meat.

Grilled cod with oven roasted potato, peas and squash with butter and sugar:


Grilled salmon with squash and cauliflower with cheese sauce.

 

I love them. I keep Thai chilis frozen in a bag. They discolor but still taste perfect.

 

I love the flavors of south east Asia. Big and strong.

 

Aficianado, those salads look good. I am going through the same thing for the next month. I need to lose weight and excercise for a pt test June 4th. I have added to the diet and excercise ( which hasnt happened yet) is that I am not going to have beer or drink for that matter. I hope that my cholesterol goes down as well, I dont know what I am at now...

 

Anybody use this

http://allrecipes.com/

or this

http://foodwishes.blogspot.com/

 

allrecipes is good......

 

Fired up my new Weber smoker for the first time yesterday, thought I'd post the results. 11 lb pork shoulder picnic, 8.5 lbs after trimming.

Trimmed and with rub...ready to go in the smoker:



Up and running!



7 hours into the smoke (225-250 degrees). Bark starting to form. After this picture was taken, it was on the smoker for another 3 hours to get a fully formed bark and up to 190 degrees internal temp.



And the final result. The meat tasted awesome. Pulled right off the bone, had a great tasting and formed bark, and had a gorgeous smoke ring. Everyone loved it. The picture makes it look a little whiter (flash on camera), but it had a nice pink color to the meat.



That's all for now! Will post up more as I smoke different cuts and hone in my skills. But man, was this a successful first attempt!

 

That looks amazing Patrick!!! ^^^

 

Yeah very nice. Is there anyone in here that is good on smoking that can tell me if its that important to rim the fat off during smoking. I dont know that much about smoking so just wondering. I know that in roasting if you roast it fat side up all the juice runs through the meat.

 

I prefer to keep the fat, as you said, that it can be absorbed in the meat and keep it from drying out. It might not be all that healthy, but it sure tastes good.

 

I hear you.... I would do the same I think....still haven t got a smoker yet though.

 

Thanks for the kind words guys!

I trim the big hunks of fat, especially on cuts like pork shoulder because there is so much marbling in the meat anyways that drying out is not an issue. The main reasons that I do is because (1) the rub can not absorb through the fat, so you end up seasoning something that you cut off anyways, and (2) the meat develops the "bark" or crust a lot better than fat does. Just my way of doing it.

Check out virtualweberbullet.com for some good info on smoking. I used it for my pork and the people on there are super knowledgable about smoking. I think most of them trim big hunks of fat off their cuts (esp. pork) as well.