bytoe eats shit, dies

;p

Take out from a new boil house called crustaceans. Snow crab, shrimp, crawfish with little cobs of corn, potatoes and hard boiled eggs and one long sausage......all in a garlic butter sauce : )

Sloppy Joe's in my signature sweet chili & garlic style with American cheese, fresh onions, cornichon pickles, a trifecta of powdered garlic, ground pepper and sea-salt atop the lower bun and a small helping of Sri-Racha.

Veggies, meat, eggs, oatmeal

Add hot sauce, and black coffee as needed

Rinse, repeat

Tonight we grilled tilapia for fish tacos: guacamole, pineapple based pico, queso tipo cotija rallaqo......and street corn (not pictured)

Pepperoni sub with smoked cheese, red bell pepper and fresh onions

Takeout Beef Chow Mein and Mini Spring Rolls

Salad with baby spinach, strawberries, roasted pecan nuts and bacon, with baked sweet potatoes

Perfect meal for a hot summer day!

Just a little holiday weekend seafood boil: snow crab, shrimp, crawfish w/ sausage, potatoes, corn and hard boiled eggs : )

Nine friends and family for a Labor Day late lunch. Fillets, potatoe casserole, asparagus, salad......and it was good!

my myself some veggie wraps/burrito with wheat tortillas. I had another kidney stone a couple months ago and haven't felt the same since. I'm much better now, but still not 100%....maybe like 90%. As a result I have greatly reduced my meat and sodium intake. I'm like part time vegetarian. It's pretty awesome...I feel liek I have a lot more energy now.

did u build a miniature JAPANESE garden with the stone?

hai.

I made this recipe a couple days ago:
Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas.

I had selected this recipe because I felt like eating burrata cheese, and I still had some fresh rosemary that needed to be used. The recipe wasn't as successful as it should, there wasn't enough sauce for the pasta. And baking the chickpeas is just like popcorn, they pop out of the pan continuously.
But, my kitchen had never smelled any better!!! The rosemary with the lemon zest, wow, if you cook that together, it smells sensational.

Definitely will give this recipe another try, even though I hardly cook vegetarian, this will need to be tried another time. I could eat burrata cheese any day.


And today, I'll try out this recipe:
Port Braised Lamb Shanks
I've had a lamb shank in my freezer for some time now, it's time to actually cook it!

Oh my, this was so good!! The recipe is for four lamb shanks, I made it with two, and used 2/3's of the port, wine and broth. And then I drank the rest of it.
The leftover sauce I'm cooking with pasta tonite.


I have no wine knowledge at all, but I used a Corbières red wine which was so good that I bought another bottle.

Oh 'eck, they don't half look good. I'll give that a whirl next week I reckon.

well.

i had some heirloom navel oranges that tasted like orange crush (minus the excess sugar)

One would hope so. Only tried OC once and thought it was pretty disgusting. Didn't taste much apart from the sugar.

https://www.youtube.com/watch?v=_mSmOcmk7uQ

the hm it's got a different i can't explain but the "bouquet" is different from the modern orange. i wish i had a better language to describe taste, like more knowledge of the chemicals that make it up
https://en.wikipedia.org/wiki/Limonoid

https://producegeek.com/heirloom-navel-oranges/
as you notice the article isn't very descriptive of the actual taste. i could only resort to a comparison.

anyway my hypothesis is that the soda (which is ancient) was attempting to imitate this old orange flavor.
https://en.wikipedia.org/wiki/Orange...#Navel_oranges

I get a bit of a picture. I guess they are a good bit less acidic. I thought OC lacks the tangy/slightly acidic note I usually enjoy in oranges or orange-flavored stuff. Not too much of it, just enough to make it pop.

I've noticed a lot of European orange-sodas emulating that Orange Crush formula as of late. A local orange-flavored soda calles "Schartner Bombe" seems to have removed a good part of the acidic and tangy bouquet in favor of an ever sweeter/more sugary taste. And local variants of Fanta seemed to have been subjected to a similar change in the formula.

Maybe for the better, makes me drink less of that stuff. Anyway, you're making me curious about heirloom navel oranges. I guess without all the excess sugar drowning out some of the subtleties, this might actually be a flavor profile that is somewhat to my liking.

no actually the heirloom is more acidic than the regular navel i think, it has a cleary tanginess almost like a vitamin c chew, but then it has another separate range of perfumes. a bit like the blood orange, but blood orange is a different perfume. this perfume is more like... orange crush hahaha. well, more like what crush would like to be. the platonic ideal of orange crush :D

i still love the blood orange best, but this heirloom is now in contest with the cara-caras for my second favorite. you're near italy so the blood oranges should be at hand...

as for these heirlooms, i should zest them before peeling... then use the zest in some tasty bake or beverage.

Gross chocolate, which is actually really tasty and not gross at all. I feel cheated.


This is so much better than the overblown and massively overrated dark chocolates by Lindt. Why must they add a filling to everything they create? Let the taste of quality, no-frills chocolate speak for itself, you don't always have to add that extra layer of fancy. My dislike for Lindt is quite intense.

Lindt is considered as the worst type of chocolate in Switzerland and there's no wonder why.

Glad to hear someone recognizes it for what it is. In Austria, Lindt is really beloved. I can't, for the life of me, tell why.

Maybe it's the fact that Austria doesn't have that much of a tradition with producing 'real' chocolate, unlike Switzerland?

i'm eating nothing! doing a bit of intermittent fasting to lose the covid bloat :D

Fair point.

It's one of those days where you gotta bring the big guns. Cause society is a hole.






Wonderful dark chocolate with awesome product design. Quite expensive, but then again it's one of those companies that actually monitor the origins of the cocoa pretty well so there's no child labor involved. So that's a big plus. Good stuff. Serotonin, embrace me now.

eggs fried in butter

I made Chili Con Carne, because it was in sale ;)
But it was actually really good, even though I'm not a beans person. I like all food except Mexicans ...

It's probably even better with a real homemade recipe instead of the included ready made spices package. So I might even try that at some point

hannibal is that you? :D

been fasting a bit to lose the covid weight lately.

so, today, nothing yet :D

so you've been eating spam...

I started baking my own bread, Irish Bread! It's a very simple and quick recipe, you don't have to wait for the dough to rise, you don't have to knead it, you don't need a bread machine, you do need an oven.
All you need is flour, buttermilk, baking soda and salt and mix that together with a spoon.

Here's the recipe I'm using, ran through Google Translate. You might want to google for your own recipe that represents whatever measurement types you're using (I can't read recipes that use Fahrenheit and cups and Oz. How many Australians do you need for one Oz :D )

I've adapted it a bit, I'm using ~100 grams regular wheat flour, and ~150 grams whole grain flour (it will require a bit more buttermilk). With only the wheat flower it tasted too much like a cake. And instead of the rosemary and salt flakes on top, I'm adding some pumpkin and sunflower seeds to the dough.
It's best when you eat it directly after it's baked. But it's still pretty good the next day as well. Haven't tried to freeze it yet.

Guilin Chili style Chow Mein with fresh onions, garlic, mung bean sprouts, fresh chili and sesame seed oil.



I sautéed onions and garlic and poured in a bit of soy sauce to add flavour. Then mung bean sprouts and Chinese Broad Noodles followed - over time and some stirring, I added more sesame seed oil here and there, as well as soy sauce spread out evenly. Then I smattered a few blots of Guilin Chili sauce on top of the sizzling goodness and spread it out. The fresh chili was added in towards the end. Teriyaki sauce is optional, but it adds a nice complementary tangy sweetness to the hot and savoury dish.

A bar of chocolate and some coffee at the moment.

Beer

eggs
ham
shallots
butter
on rye crackers

it's been a looooooong night! and i've got more hours to go, so i need a good but non-sleepy breakfast


now you got me thinking... for second breakfast... this should hit the spot

Kellogg's CEO Wants You to Eat Cereal for Dinner to Save Money

Pfft, what a novel idea - I've been doing it for decades...

Jim White posted a cooking video on YT
It's the Oz version of the Swedish Chef :D:D