theotherwaldo
Well-known member
Y'all are tormenting me on purpose... .
What's Cookin?
- Thread starter Olon
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LiveLife
Well-known member
Yup ... Here's more torment.Y'all are tormenting me on purpose... .
Tri-tip is wife's favorite choice of meat (after Ribeye steak) and during 28 years of marriage, I had to get it perfected ... even the dry rub. I cut the tri-tip in half for more even cooking after trimming the fat off (Trimmed fat is rendered to be used as beef tallow for cooking). I make the dry rub following Santa Maria seasoning with some extra spices and marinate/dry in the refrigerator for several hours to overnight.
It is high temperature cooked (I adjust the heat on my gas grill to 500-600F) turning every few minutes until internal temperature reaches 130F for medium rare (If it gets higher than 140F, wife gets upset that it's too well done). And the cooked meat MUST REST for at least 30 minutes before slicing.
And here's wife's plate with garlic bread made from baguette I baked served with quick butter sauteed squash and mushrooms. Look at those juicy slices that are "melt-in-your-mouth" yummy. (Leftover meat will be used to make Philly Cheese sandwiches later)
And here are the baguette I baked (These will be used for Philly Cheese sandwiches later)
I had craving for fried shrimp and onion rings for lunch ... Crunchy crispy outside and plump juicy inside ... Mmmmmm
And with leftover tri-tip and baguette, it's Philly Cheese with melted mozzarella, pepper jack and cheddar cheese gooey goodness with caramelized onion slices and bell peppers.
And for dessert, wife's favorite chewy peanut butter cookies using Erin's recipe from America's Test Kitchen
theotherwaldo
Well-known member
The breaded meats and the squash, that I would risk.Yup ... Here's more torment.
Tri-tip is wife's favorite choice of meat (after Ribeye steak) and during 28 years of marriage, I had to get it perfected ... even the dry rub. I cut the tri-tip in half for more even cooking after trimming the fat off (Trimmed fat is rendered to be used as beef tallow for cooking). I make the dry rub following Santa Maria seasoning with some extra spices and marinate/dry in the refrigerator for several hours to overnight.
View attachment 2528
It is high temperature cooked (I adjust the heat on my gas grill to 500-600F) turning every few minutes until internal temperature reaches 130F for medium rare (If it gets higher than 140F, wife gets upset that it's too well done). And the cooked meat MUST REST for at least 30 minutes before slicing.
View attachment 2530
And here's wife's plate with garlic bread made from baguette I baked served with quick butter sauteed squash and mushrooms. Look at those juicy slices that are "melt-in-your-mouth" yummy. (Leftover meat will be used to make Philly Cheese sandwiches later)
View attachment 2525
And here are the baguette I baked (These will be used for Philly Cheese sandwiches later)
View attachment 2531
I had craving for fried shrimp and onion rings for lunch ... Crunchy crispy outside and plump juicy inside ... Mmmmmm
View attachment 2532
And with leftover tri-tip and baguette, it's Philly Cheese with melted mozzarella, pepper jack and cheddar cheese gooey goodness with caramelized onion slices and bell peppers.
View attachment 2523
And for dessert, wife's favorite chewy peanut butter cookies using Erin's recipe from America's Test Kitchen
View attachment 2526
View attachment 2527
The rest, my doctor would put me on insulin... .
LiveLife
Well-known member
I am on Metformin and Glimepiride for Type II DM ... And A1C is "approaching" 7.
Doctor knows my retirement diet where I am essentially cooking everything with mostly "whole food" and she is quite happy with it as I stopped eating fast/junk/processed food and A1C is down from 9.8.
So she says to keep cooking and eating what I have been doing for retirement now in 4th year. BTW, my lab test is normal, including cholesterol.I had hankering for french fries tonight and fresh cut yellow potatoes, washed several times to remove some starch and deep fried twice for crispiness to go with dinner ... Had last piece of baguette so decided on Philly Cheese, but with butter sauteed mushroom slices tonight.
theotherwaldo
Well-known member
My A1C has gone from around 11 to almost 7, but my doctor keeps threatening me with insulin if I back-slide... .
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LiveLife
Well-known member
You just need to increase your steak/meat/BBQ intake supplemented with more butter and eggs then your A1C will be below 7 in no time.
And chocolate chip/peanut butter cookies? They are much better than Twinkies and Milkyway candy bars.
theotherwaldo
Well-known member
I'm having lots of meat and (low carb) BBQ.
Ham and eggs for breakfast, but very little butter or fat - that, plus one of my meds, led to pancreatitis.
Ouch.
-And candy and cookies are RIGHT OUT!
Then again, since I've learned to treat my diabetes, I've gone from 470 pounds to 260... .
Ham and eggs for breakfast, but very little butter or fat - that, plus one of my meds, led to pancreatitis.
Ouch.
-And candy and cookies are RIGHT OUT!
Then again, since I've learned to treat my diabetes, I've gone from 470 pounds to 260... .
theotherwaldo
Well-known member
You're taunting me again, but I'm a good boy.
Just got back from my general practitioner.
I'm down to 243 pounds, just over half of what I used to weigh.
No, I'm going to keep resisting the carbs... .
Just got back from my general practitioner.
I'm down to 243 pounds, just over half of what I used to weigh.
No, I'm going to keep resisting the carbs... .
theotherwaldo
Well-known member
I've been resorting to eating Quest chocolate chip protein cookies as a treat.
Surprisingly, they're pretty good.
-And I'm down to 235 pounds - half the man that I used to be... .
Surprisingly, they're pretty good.
-And I'm down to 235 pounds - half the man that I used to be... .
theotherwaldo
Well-known member
I've been enjoying some cabbage soup flavored with ham bits and chicken broth - a childhood favorite.
LiveLife
Well-known member
Wife requested monkey bread for Easter ... So I used the usual milk butter roll dough and added brown sugar, butter, cinnamon and chopped walnut to toss and drizzle on top after cutting up the raised dough to around 140 little pieces.
Monkey bread before the flip
I let it set too long (Should have been less than 10 minutes) so instead of dropping out of pan freely, fell apart a bit but still soft and gooey. Walnut pieces came out like candied walnuts. Wife is actually impressed and HAPPY!!! Happy Easter!
Monkey bread before the flip
I let it set too long (Should have been less than 10 minutes) so instead of dropping out of pan freely, fell apart a bit but still soft and gooey. Walnut pieces came out like candied walnuts. Wife is actually impressed and HAPPY!!! Happy Easter!
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Armored Farmer
Member
My Mrs made smash-burgers tonight....
Not a traditional Easter dinner...we did that on Friday night.
Today was beautiful here..sunny and warm. We sat on the patio and watched NCAA elite eight games with friends and cousins. Then along g came the grandkids for a sleepover. No school tomorrow.
Back on the tractors tomorrow before the rain arrives tomorrow night....hopefully. we're dry.
Not a traditional Easter dinner...we did that on Friday night.
Today was beautiful here..sunny and warm. We sat on the patio and watched NCAA elite eight games with friends and cousins. Then along g came the grandkids for a sleepover. No school tomorrow.
Back on the tractors tomorrow before the rain arrives tomorrow night....hopefully. we're dry.
LiveLife
Well-known member
Yup.Y'all are tormenting me on purpose... .
We love smash burgers. I finely shave onion slices to cook with smashed ground beef patties "Oklahoma style" til crispy brown crust forms and grind our own meat ... Dang, my mouth is watering already.
Pancakes for wife as ordered for breakfast ... While she wants me to make everything from scratch after retirement (Bread, rolls, buns, cookies, etc.), pancake is an exception with using Krusteaz buttermilk mix. Wife likes extra pads of butter before maple syrup.
Lunch is vegetable curry with potatoes and Spam (Spam, great "survival" food way better than MREs) ... Ah, travel back 35 years to my early 20s as bachelor after Army ... Yummy
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