|
Tonight - final night of the 3-meal subscription from One Off Hospitality. This week is something we could have easily made at home, but we've enjoyed picking these up on Wednesdays.
Menu from Big Star:
|
Really interesting video :) Also now I know why sometimes the crab is too salty (but removing the congealed white protein helps)
Originally Posted by chgoeditor
(Post 33043411)
You seem to be operating from the assumption that some person has two piles of king crab legs -- one raw and one cooked -- and is moving the raw ones to the pot to boil/steam, then moving them to the cooked pile, and that through some momentary lapse in judgment, they might forget to put them in a steamer and put them in the cooked pile. But that's not how it works. Why don't you watch this video:
https://www.youtube.com/watch?v=vp_T...ezMarketingLLC |
Originally Posted by estnet
(Post 33043768)
Really interesting video :) Also now I know why sometimes the crab is too salty (but removing the congealed white protein helps)
|
Originally Posted by corky
(Post 33043025)
You changed from having take out cheeseburgers to pizza? How far ahead do you do meal planning? I find that I eat much healthier for less money and fewer trips to the store when I plan out a few days in advance .
if you can't tell the difference in appearance between a cooked crab leg and a raw one & think you might eat it raw by mistake then you need your eyes and imagination checked. It is very much like a cooked vs a raw lobster. Fortunately the rest of the world can tell and there is zero way that a raw crab leg is going to go unnoticed and on to the shelf.
Originally Posted by JBord
(Post 33043422)
Tonight - final night of the 3-meal subscription from One Off Hospitality. This week is something we could have easily made at home, but we've enjoyed picking these up on Wednesdays.
Menu from Big Star:
I love caesar but am torn about Caesar salad with tacos. I prefer guacamole :-)
Originally Posted by corky
(Post 33043853)
It is interesting...but I can see how a rogue leg might try to escape and jump off the table and on to Costco packaging. :D :D
|
From our local Mexican market:
Pre-seasoned chicken, poblano peppers, and spring onions cooked on the grill, with corn tortillas, avocado, and homemade pico and salsa verde. |
Originally Posted by work2fly
(Post 33044513)
From our local Mexican market:
Pre-seasoned chicken, poblano peppers, and spring onions cooked on the grill, with corn tortillas, avocado, and homemade pico and salsa verde. |
Steak with bok choy
white rice leftover veggie moo shoo leftover kung pao chicken assorted Dutch chocolates (Stam box) Girl Scout cookies |
Originally Posted by gaobest
(Post 33044667)
Steak with bok choy
white rice leftover veggie moo shoo leftover kung pao chicken assorted Dutch chocolates (Stam box) Girl Scout cookies |
Originally Posted by corky
(Post 33044685)
Did you eat last night 's pizza all by yourself with no leftovers for tonight ?
|
Originally Posted by gaobest
(Post 33044248)
I love caesar but am torn about Caesar salad with tacos. I prefer guacamole :-)
We have some shredded chicken from earlier in the week to use tonight, so most likely some type of buffalo chicken dish - salad, wrap, etc. It will be a game time decision since it should only take 15-20 mins to throw together. |
Last night was canadian bacon pizza and a green salad. Currently have chicken in the crock pot which will become chicken chili for tonight's dinner.
|
I know there is at least one poster who is eating less meat (or living with someone who does) for just over a month. Thought I’d include a few of my own meals that can be adapted.
Got my Thursday delivery of organic vegetables (plus milk, cream and eggs) and included were a batch of Jerusalem Artichokes (AKA sunchokes) which are a seasonal treat for us. For lunch I decided to make a dish I learned from a long-standing member of the Japan Forum. First I cooked some chopped onion in three kinds of vegetable oil (sunflower, rapeseed/canola & olive) then added thinly sliced Jerusalem artichoke. Next came sliced mushrooms, thinly sliced radish/daikon, sliced lotus root, shredded carrot and lots of cabbage and then a hot stock made with two kinds of miso, a spoon or so of sake, a little Mirin, soy sauce and dashi concentrate. Also added were a couple of peeled fresh tomatoes. All simmered for about 15 minutes. My kid had a small bowl with some toasted rice (yaki onigiri), I had a bigger bowl without the rice. It’s a good way to start eating Jerusalem Artichoke as, by thinly slicing them, you get to enjoy all the taste without eating too much of them. They have a lovely sweetness but the upside to this (sweetness is from a carb - inulin - that doesn’t get digested) is also the downside (the undigested ‘carb’ is a feast for bacteria that give you flatulence). Go easy, particularly if it’s your first time or you haven’t eaten them for a while. I find they make a great substitute for Japanese dishes that call for gobo/burdock root. Since my kid isn’t at school this week (neither physically or online) it’s the ideal time to reintroduce them to her. |
Originally Posted by LJ23LAL
(Post 33045303)
Couple of juicy steaks (80% beef + 20% pork) and a greasy salad
greasy salad?? |
Originally Posted by corky
(Post 33045536)
What kind of steak is a mix of beef and pork?
greasy salad?? |
Originally Posted by corky
(Post 33045536)
What kind of steak is a mix of beef and pork?
greasy salad?? Hamburger steak or salisbury steak perhaps? Spinach salad with warm bacon dressing? |
| All times are GMT -6. The time now is 3:24 am. |
This site is owned, operated, and maintained by MH Sub I, LLC dba Internet Brands. Copyright © 2026 MH Sub I, LLC dba Internet Brands. All rights reserved. Designated trademarks are the property of their respective owners.