Purple rice
 

H-Mart is also a good place to get purple/black rice. Very different from wild rice, to confirm. We use a ratio of 1 cup minus a tablespoon of medium grain white rice (such as Calrose) to one tablespoon of purple/black rice. A little goes a long way!

thank you! I screenshot this and it’s part of my “Rice - Purple / Black!” Pdf on my phone. I’ll eventually figure it out after I find the black forbidden rice that is not wild rice. I learn so much here :-)

Tonight will be the last of the yellowfin tuna that I caught last summer. I prefer simple preparations of fish. This one will be marinated in ginger and teriyaki before being lightly grilled.
I haven’t decided on sides or wine accompaniments yet.
In any case, great memories of a beautiful 2 days of fishing in Louisiana. Day one was the tuna and mahi mahi. Day 2 was red snapper, amberjack and grouper.

I think it's a pretty minor distinction. Rice and wild rice are both seeds from grain plants. If it's a grain seed that looks like rice, tastes similar to rice, and you use it like rice, I'm not sure it's more meaningful than being a good trivia question. Of course we eat other grains that aren't rice but they don't look like rice.

If you really want your mind blown, start a list of all the "vegetables" that are really fruits. We all know things like tomatoes are technically a fruit, so I know I'm not revealing some secret truth here. But a fruit is basically any kind of seed pod. Anything with seeds inside it is a fruit -- peppers, tomatoes, avocados, etc. The list gets long pretty quickly. I tried it once and realized that not only is guacamole basically a fruit salad, but I have too many fruits and not enough vegetables in my diet :).

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Last night we had baked bone in pork chops brushed with bbq sauce and roasted broccoli and Brussels sprouts. It was so good one of the cats tried to steal my housemate’s chop as she was eating it.

The best part about that picture is that it shows the correct way to eat a pork chop. It pains me, when in "polite company", I have to leave the best meat on my plate.

I prefer bone in, partially for that reason. The flavor is just better.

I didn't show you my other housemate's pork chop that was baked for twice the time as ours and then fried in a pan for an additional 10 minutes - hard and dry. Even the cat turned her nose up at it, but that's the only way he likes pork chops.

I know people who prefer their meat well done with no blood on show. As long as I’m not eating it... :-)

What a waste of perfectly good meat if one cooks it until it is hard and dry.

Amen!!! We have an issue with meat being overcooked in my opinion in this country. It’s especially bad with fish. Overcooked and dry, with a ton of lemon and sauce tossed on to mask. Ugh!!!

ditto. I don’t get it and I’m glad that I enjoy my own meat medium rare.

Oh I agree. I shudder as I see it being cooked. His whole family eats pork that way so we figure somebody got food poisoning way back when.

You might appreciate my grilled salmon. A simple seasoning. Cooked until just flaky. Stays very moist and you actually taste the flavor of the salmon, instead of the sauces a lot of people use to mask it. Same thing with my baked halibut.

Absolutely! That’s the way to go. Those that drench fish in sauces, or squeeze lots of lemon, mask the true flavor of fish. I love the difference between winter flounder and summer flounder. Versus halibut, or Dover sole, or turbot. All are members of the same family. However all have different texture and taste characteristics.

Hadn't used the Weber in a few weeks. So I did my usual Italian meatballs but replaced buttermilk for milk in the panade and then smoked them with hickory. Served it with polenta and salad. Really turned out nice. I was going to do it with rigatoni but I think the polenta is much better. I wasn't really sold on using pasata though, it was too acidic an sort of hid the smoky flabour of the balls. Need something a bit less tomatoey.

Fettuccine with lemon, garlic, shrimp.and arugula
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Mixed green salad
salami & arugula sandwich
Specialty’s dessert

Last night - burger wrap. Sauteed mushrooms and onions + a cheeseburger. Put in all into a large tortilla which I grilled on a flat pan to hold it closed.

Tonight - I'm going to attempt buffalo wings in the convection oven. It's too cold to go with my preferred method of grilling them. My wife will be out to dinner with friends so it's the perfect night to do some experimentation.

I'm not sure what happened to my "back to healthier eating" comment from a couple weeks ago. Maybe starting Monday :).

"burger wrap"...AKA burrito?:p
Yes,.there's always a Monday.

Technically, maybe. But it was a regular round burger, not loose ground beef or some torpedo shape. Tortilla on plate. Onions and mushrooms on tortilla. Cheeseburger upside down on top. Then I sliced the outside edge of the tortilla, kind of like a sun pattern, and pulled the flaps up over the burger. Seared it on the pan to keep the flaps closed. So the end result was actually the shape of a hamburger. Dipped it in ketchup. It was more like substituting a tortilla for a bun than a burrito IMO. But yeah, I guess a burrito :).

More accurately, the leftover buns we had were discovered to be growing mold. My wife asked if I wanted to go buy buns and I said no. She said "well I'm fine just eating it without a bun so I don't care, but I know you do". Necessity is the mother of invention :).

Got it...I thought maybe you crumbled up the beef and the grilled it to keep closed part threw me. Laughing at all the trouble to cut the tortilla in the starburst shape. I hate shrooms but other than that it sounds like a good way to go when no buns. :tu:

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Detroit pizza, with my favorite hometown chips, and a local beer.

Where's that pie from?

Gorgeous, like corky implied. Sooo gorgeous.
I would like to try carryout Detroit pizza with traditional flavors. Last Thursday night I had great Detroit pizza with whack job flavors that people love. I love trying weird stuff and still prefer the traditions like pepperoni or sausage and “Italian” kind - I don’t need kielbasa or hot links or chorizo or other sausages. Maybe I’ll try making Detroit style pizza on Sunday.

Camellone in Canton, OH.

This is my first Detroit style pizza, so I have nothing to compare it to. I thought it was fantastic.

That's not too far from Detroit!

Growing up, the closest we got to Detroit was Cedar Point. Great memories of the Blue Streak, red pop, and French fries with malt vinegar.

I used to go there too but I was (and still am) too chicken to go on that wooden roller coaster.

Trader Joe’s chicken enchiladas
basic guacamole
loaded guacamole
Cheddar nachos
nopalito tortilla chips ($7/bag!!)
raw organic carrots & celery
Still no Jarritos

desserts tbd

We’ve been hitting up spots in San Diego. Dinner was raw oyster, albacore tajin, beef tataki, yellowtail kama shioyaki (cheek), ankimo (monkfish liver), and tuna tar tar. Yeah, not much fish where we live so going for it here.

Is that the new Detroit pizza from Pizza Hut? :D

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11lb prime brisket. Put it on at midnight 225, checked it at 7 and it was coming along nicely. Wrapped at 8:30, pulled at 10:30 (203 deg) and let it sleep for a couple of hours in a cooler.

Beautiful, nice smoke ring. Did it shrink much? mmmmm
Very good job. I assume that your smoker can maintain the same temp the whole time?

thanks! After it was trimmed and fat rendered I’d guess it was about 8lbs. Yeah, I use a Traeger - I’m too lazy for a stick burner.

Thanks for the meat porn! Now I'm hungry, even though I ate lunch 3 hours ago!

Time for snack!

David

Except I want brisket and I can't find good brisket north of the Mason-Dixon Line.

:D

facts right there. If you’re ever in the DFW area I’ll ensure you get some excellent brisket

:D Don't tempt me! I can usually find inexpensive flights down that way. :D

when things open back up and they start having bbq festivals again, it’s an amazing thing.