Foodies BS Thread.

Annnnnd something else I didn't know existed and now need to have

 

Hahaha! They aren’t terribly expensive. $40 I think, but man a world of difference. And…if you are handy, you can always make your own. Lots of video and interwebs stuff on how to do that. But, it’s game changing for chicken!

 

Got tired of chicken in my meal preps. Dumb how its the best option for cheap lower calorie protein. Splurged on salmon this time.

 

My brother pretty much only eats rice and ground beef because they're cheapest.

 

See if you can find one of these bad boys. They show up at my grocery store irregularly. Just a whole chunk of pork loin, usually dirt cheap.



https://www.unclejerryskitchen.com/diy/butcher-whole-pork-loin/

As the only meat eater in the house, one of these will easily last a week so I usually have to end up vac seal + freezing a fair amount.

https://fooddrinkdestinations.com/macau-pork-chop-bun/

Favorite thing to make (not healthy). Smash thing, bread, fry, white bread (not bun) with hot pepper paste. Delicious, unhealthy, and cheap.

I've posted before I make a meat paste with my food processor.

https://www.kitchenkonfidence.com/2013/04/how-to-grind-meat-in-a-food-processor

The picture here has a good representation of what it looks like:

https://www.food.com/recipe/ground-meat-making-your-own-320592

more "chunky" but behaves the same. Stew meat is 8/lb and ground beef is 6.50/lb at the local stop and shop on their website. Stew meat is meat, ground beef is ... well, hopefully it's all cow? Worth it for me.

My favorite is doing 1:1 chicken breast:thighs (both boneless skinless) for burgers - that's goooood.

edit: And now I'm convinced myself, next time I get a whole loin, some is getting the blend and I'm making a pork burger out of it :| I'll let y'all know how that turns out!

 

When our dog had diarrhea my wife made him boiled ground beef and rice and put it in the fridge...without telling me.

Her: "what are you doing?"
Me: " having a snack"
Her:

 

We usually boil chicken for our dog when his stomach is upset. That's a bit gross.

 

I should know better than admitting this...but I've tried some of the dog treats out of curiosity.
After one nibble of a Beggin' Strip I know why dogs lick their ass...to get rid of the taste of a Beggin' Strip

 

I try to avoid pork. Has almost 3 times the amount of calories as chicken. Im trying to eat as much protein in as little amount of calories as i can. I don't even have regular bacon anymore. Ive switched to turkey :c

I had lost almost 100 pounds over a year ago, took a break and gained 15 or so pounds, and am back on my diet. Lost almost 10 of what I had gained so far. Need like 30 or 40 total for my next goal.

 

Chicken is even cheaper. At least when compared to the leanest ground beef. I love rice, even better if i can find some furikake seasoning for it. My store stopped selling it tho

 

"Oh, yeah, going to grab a drink with that group of truck dudes I go hang out with every so often. No, not that one, the other one, that eats dog treats"

We make these sometimes:
https://lovemischka.com/peanut-butter-banana-dog-treats-only-3-ingredients/

Also have made my own peanut butter - that's easy too, same food processor as the meat smoothie but that was just because we had peanuts, no idea if that's cost effective at all.

Loin is pretty lean, maybe not as much as chicken breast meat alone, BUT it's pretty close on the overall "meat scale"

https://healthyeating.sfgate.com/leanest-healthiest-pork-chicken-1612.html

I'm not aiming for 100 lbs BUT I have to drop a bunch. Chicken is great, but pork loin is too, and it's pretty close - worth it, in my opinion, for some variety.

Pork butts are more dense, and a BIG part of them is the sugars in the rubs.

 

I pick up a couple on my monthly Costco pantry/freezer runs, cut chops and roasts from it for a multiple of uses.

 

It CAN shred if you cook it up to 205. Shoulder is way better, but this is doable. I also have smoked to XXX (I was about to throw out a number for pork, but don't want to say wrong, whatever the "safe to eat" pork temperature is, I check it every time) and it comes out great.

 

medium rare pork is fine. trichinosis dies around 130, so 135 is all good. Still pink on the inside.

 

Pork.org

https://pork.org/pork-cooking-temperature/

 

The in-laws freezer went out last year and I had to quickly address several pork loins that thawed. I sliced them up and pressure canned them in V8 juice. Delicious on sandwiches, in grits and in spaghetti.

Dog treats - I boil (or bake), slice and then dehydrate sweet potato chunks.

 

Great, something else added to my “try” list

 

Al Pastor

 

looks great!
Got a recipe?

 

I used the SE one and added the orange-lime juice, cinnamon and allspice from the Jinich one:
https://www.seriouseats.com/charcoal-grilled-al-pastor-skewers

https://patijinich.com/achiote-adobo-marinade-2/