What did you eat today?
Quote: lilredrooster.
..................
I have the 7 Eleven App so I get a discount sometimes
don't really understand when I get it and for what items
yesterday I bought a quarter pound big bite hot dog - nothing else
the cashier punched in a bunch of lines on my receipt - I think 6 - they were all abbreviated and I didn't know what any of it meant
the total price for the dog ended up being $1.06................(~:\
I almost feel embarrassed to say this but the dog was really good
I'm generally not a fan of 7 Eleven food - I got the App just for the deal on coffee
now I realize, my snobbery was misplaced - they have some tasty items
it's hit or miss - because sometimes they stay in their heating device too long and they end up overcooked
.
I think you can can have a taste for cheap food, particularly if it’s associated with pleasant childhood memories.
Quote: billryanI've been buying meals from a company called Factor 75. For lunch today I had their chili bowl. It comes in a tray and you microwave the meat and the cheeses in different compartments and mix them together with the supplied sour cream. I'm not a big chili eater but this was the best chili I've ever had. I'm definitely adding this into the rotation.
I’ll have to check that out.
It looks exactly like Freshly and Cookunity, both which I’ve tried and liked.
Quote: billryanI've been buying meals from a company called Factor 75. For lunch today I had their chili bowl. It comes in a tray and you microwave the meat and the cheeses in different compartments and mix them together with the supplied sour cream. I'm not a big chili eater but this was the best chili I've ever had. I'm definitely adding this into the rotation.
What's the cost per meal, once the initial discount runs out?
Quote: rxwineWhat's the cost per meal, once the initial discount runs out?
That's the rub. They are not cheap. I'm on their second and last promo price tier so it cost me $52 for six meals delivered. In three weeks, that goes up to $77 for six meals.
Then you have plans where you prepay $250 for $300 and it goes up to $925 for $1400. I'm experimenting with trying to duplicate their recipes but have not been very successful. The spices are the key.
Trust me, the "extra benefits" should more than make up for having to deal with her BS.
Quote: MrVYou might want to get a wife who is a good cook instead of using a food service.
Or just get really good it making half a dozen dishes and you won't need a wife or a food service. I'm looking at over 20 spice containers, start there. I can't live without powdered garlic, onion, cumin, and dried basil, parsley, rosemary, thyme, sage, and my fave, smoked paprika. Add coarse ground sea salt and a decent pepper grinder with fresh peppercorns you're off to a good start. I also use hot sauce frequently and I only use Valentina which is imported from Mexico. Not super hot but it's not mild either, it's really good and really cheap at Walmart online. A 34oz glass jar is only $1.78. It's very popular in Mexico I see it all the time on restaurant tables in food videos from Mexico. It's so cheap I usually buy half a dozen bottles at once & keep it in the pantry.
Quote: billryan$77 is a very fair price to pay for not having a wife. Besides, where can you find one that won't cost me double that.
I think the break even on the wife is that she must make at least $60k a year and be content shopping at Walmart and Target.
picadillo- Spanish dish - ground beef mixed with potatoes, carrots, onions, etc.
.
.
Picadillo
2 lbs - ground beef
2 T - olive oil
1 - large onion chopped
1 - large green pepper chopped
4 - garlic cloves diced
8 oz. - tomato sauce
4-5 oz. - green/salad olives chopped (save juice for later)
1 lb - potatoes peeled and cubed
1/2 tsp - salt
1 tsp - pepper
1/2 tsp - oregano
1/2 tsp - turmeric
Sauté onion, green pepper, garlic in olive oil and salt 1-2 minutes
Add beef and cook until meat is browned
Add tomato sauce, remaining spices, olives, all olive juice, and potatoes
Cook 25-30 min. on medium (5 out of 10) to heat through and make sure potatoes are done
-Boil potatoes beforehand to speed up cooking time
Serve over rice or with heated tortillas.
Quote: billryan$77 is a very fair price to pay for not having a wife. Besides, where can you find one that won't cost me double that.
Try fiverr, or is it 5fiver.
Quote: EvenBobEvery man should have one of these it will turn you into an instant cook. An Instant Pot pressure cooker, these things are hugely popular. I'm on my second one I wore my first one out. Put a 3 lb pork roast and a pint of water in the pot and pressure cook for 40 minutes. Add chopped up onions, potatoes, carrots, garlic, and pressure cook for 8 more minutes. You will have three or four days of pulled pork and veggies and gravy you made out of the liquid. Impossible to screw up. About a hundred bucks almost anywhere.
We have one of those and have had it about 3 years. It was used once by my wife and now sits in the closet. I guess she wasn't very impressed the one time she used it.
They’re sort of restaurant quality? Like, if you went to a Mediterranean restaurant that was slightly subpar…but acceptable…pretty much like that.
Quote: DRich
We have one of those and have had it about 3 years. It was used once by my wife and now sits in the closet. I guess she wasn't very impressed the one time she used it.
I have every cooking tool known to man. Convection oven, air fryer, three different waffle makers, electric Wok, electric frying pan, two different sized George Foreman grills, two different size food processors, a spiralizer, a microwave, two slow cookers, I'm sure I'm leaving something out. The most awesome thing I own is the Instant Pot. It's a miracle worker cooking machine. I'm using it tomorrow to make chicken soup. Put in 4 pounds of chicken thighs and all the other ingredients, cook for 24 minutes and you have an awesome chicken soup. Like the kind you get that was sitting on the stove simmering for 6 hours.
I only use my instant pot for cooking long grain rice, which cuts the time from 60 minutes to 30. But more importantly, you just set it and forget it, instead of having to watch the stove and add water periodically.
Great, versatile tool and only cost about $50 as I recall
Quote: Ace2
I only use my instant pot for cooking long grain rice,
It's great for making pilaf. Cut up the veggies, measure the water and rice, put in the spices and in 30 minutes dinner is ready. Some people are afraid to use pressure cookers but this is not Granny's pressure cooker. It has at least half a dozen computer-controlled safety devices to keep it from blowing up.
this is my really EZ recipe for rice pudding
okay, I lied - it's not rice pudding but the taste and texture are very, very similar
real rice pudding is hard to make
okay, make a bowl of Quaker Oats original
put it in the refrigerator for a few hours or the freezer for about 40 minutes
when it's cold add, sweetener or raisins, or bananas or coconut milk (my thing) or cinnamon or whatever -
to me it's almost exactly the same as rice pudding
.
I ordered one pound of shrimp in a cajun garlic sauce and added 1/2 pound of scallops, 1/2 pound of snow crab, red potatoes, corn on the cob, and sausage. it was the messiest most decadent meal that I have had in years. The bib I was wearing did not protect me. When I popped off one particular shrimp head it exploded and covered me and the girl next to me. It was an $80 meal but well worth it.
Quote: lilredrooster______________
this is my really EZ recipe for rice pudding
okay, I lied - it's not rice pudding but the taste and texture are very, very similar
real rice pudding is hard to make
okay, make a bowl of Quaker Oats original
put it in the refrigerator for a few hours or the freezer for about 40 minutes
when it's cold add, sweetener or raisins, or bananas or coconut milk (my thing) or cinnamon or whatever -
to me it's almost exactly the same as rice pudding
.
Here’s one, healthy/tons of fiber. Chia seeds with almond milk, put in fridge for 4+ hours to absorb mostuire/turn to pudding. Flavor with cocoa, fruit, sweeteners, syrup or honey before or after refrigerating depending on ingredient. The keto folk love chia pudding because it’s one of the few sweets they can have, essentially no net carbs with all the fiber.
Dinner: top sirloin steak with green beans
https://www.jocooks.com/wprm_print/16454
I had to order Garam Masala from Amazon, couldn’t find it anywhere. I even checked an Indian grocery store and couldn’t find it. Apparently most Indian families will have their own recipe for a Garam Masala blend, they don’t buy it pre-made.
Quote: EvenBobCheese burgers with homemade chaffle bread and baked turnip fries. I ground the beef fresh myself so I cooked it to 125° rare. If you've never had good ground beef cooked rare in a burger it's outstanding.
Please explain why it’s okay to eat rare ground beef. If there happens to be E. coli présent on the exterior of the beef cut before it’s ground, what difference does it make who grinds it? Serious question
Quote: Ace2
Please explain why it’s okay to eat rare ground beef. If there happens to be E. coli présent on the exterior of the beef cut before it’s ground, what difference does it make who grinds it? Serious question
Because of the USDA and the rigorous inspection of all stages of beef production the rate of E coli on beef is less than one-half of 1%. This means there is a 99.5 plus percent that the beef you buy does not have e coli. Those are pretty good odds. Ever hear of steak tartare? It's wonderful and the ground beef is completely rare. It even comes with a raw egg on top.
I don’t understand the appeal of completely raw meat. Even when I order a steak medium rare, most of the flavor is coming from the browned exterior (Maillard réaction), which seems to be the case for all meat
Quote: Ace2
Please explain why it’s okay to eat rare ground beef. If there happens to be E. coli présent on the exterior of the beef cut before it’s ground, what difference does it make who grinds it? Serious question
It has to do with the lifecycle of the bacteria, and how long it takes them to make little baby bacteria.
Who grinds it? You're right; unimportant.
Ground 14 minutes ago vs ground 14 days ago? Very important.
You won't catch any hassle from me if you choose medium instead of raw or vice versa.
Quote: Ace21/200 odds of getting E. coli is still too high. If you make burgers like that often you will get it
Really?. When. I started eating rare beef about 1973, one of my best friends started raising cows from calves and getting them slaughtered once a year to fill two freezers up with beef. We used to grind the beef ourselves cooking on the BBQ bloody rare. Absolutely delicious. Since then every burger I've made has been as rare if I can make it because that's where all the flavor is. Even the beef I buy ground from a reliable source. I've made beef tartare so many times I couldn't count. Never got sick even once. Not one time. So tell me, when am I going to get sick. Gotten salmonella poisoning at least twice from undercooked frozen chicken. Beef in this country is very safe to eat. I do the same thing when I have steaks, I cook them bloody rare. You can even have medium rare pork now since they dropped the safe temperature from 165 down to 145. I remove it from the heat at 135 and let it rest and the heat in the meat continues to cook and it gradually goes up in temperature to 142-143 and it's absolutely wonderful. Full of flavor like you've never had in pork. There are people that still refuse to eat it because it's pink in the middle.
Quote: Dieter
You won't catch any hassle from me if you choose medium instead of raw or vice versa.
Yeah, the odds of getting e-coli from beef is less than one-half of 1%. I've taking my chances for almost 50 years and will continue to do so. I wouldn't eat a medium steak in a restaurant if it was free. Some upscale restaurants will refuse to cook a steak anything but rare or medium rare because they know any more cook time than that ruins it.
Quote: EvenBobI wouldn't eat a medium steak in a restaurant if it was free.
Yeah, but I guess you'd lean toward the raw side.
If a person leans toward the bootleather side... The chicken parmigiana is very good.
It’s not the same as a rare steak. Not even a little.
I used to like my steaks seared on the outside but purple inside. Now I'm more pink than purple. It's strange- I like my burger as rare as possible and my hotdogs as well done as I can get them.
Quote: gamerfreakRare ground beef like that burger is absolutely revolting.
It's the polar opposite of revolting. It tastes fantastic,
is better for you, and is more natural than cooking
the beef till it's grey and flavorless like so many
people have been brainwashed into doing. That's
absolutely revolting.
Quote: billryanI love raw ground beef. In the course of making two dozen meatballs, I will consume maybe 5% of the product. Even more when I make a meatloaf.
It's where all the flavor is. Go into more
sophisticated countries where they know what
real food is and they eat things like raw beef and
blood sausage all the time.
Quote: EvenBobIt's the polar opposite of revolting. It tastes fantastic,
is better for you, and is more natural than cooking
the beef till it's grey and flavorless like so many
people have been brainwashed into doing. That's
absolutely revolting.
It has nothing to do with taste, it’s the texture. Ground beef is disgusting meat pudding until it’s cooked.
There’s a reason meatloaf is never made medium-rare.
If your cooking your ground beef beef to medium results in no flavor, you aren’t seasoning it properly.
Quote: gamerfreakIt has nothing to do with taste, it’s the texture. Ground beef is disgusting meat pudding until it’s cooked.
There’s a reason meatloaf is never made medium-rare.
If your cooking your ground beef beef to medium results in no flavor, you aren’t seasoning it properly.
Some people don't season food because they want to taste the food.
I do not use any condiments because I think they detract from the taste of burgers, hot dogs, or sandwich's. I want to taste the meat.
Quote: DRichSome people don't season food because they want to taste the food.
I do not use any condiments because I think they detract from the taste of burgers, hot dogs, or sandwich's. I want to taste the meat.
Condiments and seasoning are different
Seasoning meat enhances the flavor of meat while condiments tend to cover it up
Quote: billryanI love raw ground beef.
I too love raw ground beef preferably sirloin or round. I go to a market that does their own butchering and grinding and buy a sirloin tip or round roast and have the meat guy grind it twice. There usually is no extra charge and the actual cost is cheaper than if one were to buy pre-packaged ground sirloin or ground round. The texture and taste is wonderful. Try it.
tuttigym
Quote: gamerfreakCondiments and seasoning are different
Seasoning meat enhances the flavor of meat while condiments tend to cover it up
I agree, I like seasoned meat but I am guessing that there are some purists that want it to taste as if the just bit it off of the cow.
Quote: gamerfreak
There’s a reason meatloaf is never made medium-rare.
Reason being all meatloaf has raw eggs
in it and the raw vegetables would never
cook all the way through. You would end
up with hard celery and half cooked
onions. Has nothing to do with e coli.
And the texture of fresh ground beef
is wonderful. Quit buying the over
ground mush they sell in the store.
Raw and rare beef are one of the delights
of eating meat.
