I changed it up on the pork loin roast. Instead of using a spice rub and a tomato based bbq sauce like I previously planned - I went with a balsamic, honey and garlic marinade instead. I was a little apprehensive about using it because it's fairly expensive stuff (about $17 for a 375 mL bottle) and it was aged 18 years. But in the end it was worth it. Made the marinade into a sauce to have it for a few days.
Leftovers for tomorrow. We had carmelized onions and peppers along with homemade cheesy biscuits.

Wife is making venison lasagna this evening after doing a white chicken chili for lunch today. Having both boys home from school as we hunker down is a silver lining to all of this. Been a while since the four of us sat down to eat together.

Man, I couldn't get out of the kitchen today. I made bacon in the microwave, chicken mole, and Spanish rice. My wife the chef was overseeing the operation. Most of it we just froze for some other time. It was good. I bought some pork skins for chicharrones later this week. Yummy. Who needs Mexican restaurants? LOL

Yesterday was any thing but normal Taco Tuesday. Cheesy taco on home made flour tortillas with sour cream, fresh lettuce, cilantro and canned diced tomatoes.(Fresh tomatoes in Kentuckiana this time of year resemble eating something that tastes something like a red baseball.) Also made white cheese queso. Served with green Sol beer.

Today is Keto Meatloaf Day... About the only dish I make using Ground Sirloin. Also doing green beans, half runners from the Hills of Kentucky and hominy.

Stay Safe Brothers!
Seize the opportunity that this crisis has given you with your family and friends.

(03-17-2020 06:05 PM)miko33 Wrote:  I changed it up on the pork loin roast. Instead of using a spice rub and a tomato based bbq sauce like I previously planned - I went with a balsamic, honey and garlic marinade instead. I was a little apprehensive about using it because it's fairly expensive stuff (about $17 for a 375 mL bottle) and it was aged 18 years. But in the end it was worth it. Made the marinade into a sauce to have it for a few days.
Leftovers for tomorrow. We had carmelized onions and peppers along with homemade cheesy biscuits.

Miko,

Sure sounds like you know what you’re doing, but make sure you bring that former marinade up to a good temp before you use it on anything else. It soaked in raw meat for a few hours at least, I’d guess.

You said you made it into a sauce, which sounds right, just be sure to cook it through.

I’ve been sickeningly sick twice in my life.
First time the flu in HS, I think 10th grade. Wanted to die

Second time in college from my job at Chi-Chis (which I otherwise think was a decent place) from food poisoning when I actually thought I might die.

GF and our friends still went out to dinner and drinks while I stayed in bed for three days.
Got rid of her a couple weeks later...

Great thread!

Sunday night- Fathead Pizza
Monday night- Salad consisting of Spinach, Eggs, Bell peppers, pickles, cheese, and tomatoes.
Tuesday night- Grilled chicken Caesar salad with no croutons.

Sunday night: Escalloped oysters/oyster loaf (depending on your terminology)
Monday night: Fajitas and Sangrita
Tuesday night: Ribeye done Hoffbrau style (Texans will know what I mean)

(03-18-2020 06:28 AM)JMUDunk Wrote:  

(03-17-2020 06:05 PM)miko33 Wrote:  I changed it up on the pork loin roast. Instead of using a spice rub and a tomato based bbq sauce like I previously planned - I went with a balsamic, honey and garlic marinade instead. I was a little apprehensive about using it because it's fairly expensive stuff (about $17 for a 375 mL bottle) and it was aged 18 years. But in the end it was worth it. Made the marinade into a sauce to have it for a few days.
Leftovers for tomorrow. We had carmelized onions and peppers along with homemade cheesy biscuits.

Miko,

Sure sounds like you know what you’re doing, but make sure you bring that former marinade up to a good temp before you use it on anything else. It soaked in raw meat for a few hours at least, I’d guess.

You said you made it into a sauce, which sounds right, just be sure to cook it through.

I’ve been sickeningly sick twice in my life.
First time the flu in HS, I think 10th grade. Wanted to die

Second time in college from my job at Chi-Chis (which I otherwise think was a decent place) from food poisoning when I actually thought I might die.

GF and our friends still went out to dinner and drinks while I stayed in bed for three days.
Got rid of her a couple weeks later...

Great thread!

I made sure to bring the marinade to a full boil then simmer to reduce it to make it a thicker sauce. All good there!

In my opinion I think food poisoning is worst than the flu. I've had it twice and I thought that I would die both times. First time I ate a mango that I suspected was bad but ate anyway and the second was from eating a soup in Costa Rica where they put a hard boiled egg in the soup. We were supposed to spend a few days in Miami but we cancelled because of my sickness. We left the next day. Let me tell you flying on an airplane when you're sick like that is the ugliest feeling in the world because there's no where to go in case you get the cheats. I made it home without a hitch, thank God.

So...anyone ever had a meal that they used to eat years ago that you thought tasted pretty good back then only to find out that it's meh at best when you made it today? That happened to us last night. We have leftovers so we're going to try to salvage it by making adjustments.

I had 4 egg yolks left over from a butter scotch and meringue pie that we made for Sunday dinner. So last night I made homemade chocolate pudding. Had some Dutch Cocoa that we bought from an Amish general store that's not too far from where we lived. Tried a little bit of it this morning and it's awesome.

It's the simple pleasures. All of this shelter in place has allowed illness to spread thru my house. Looks like typical cold/flu - not covid-19. One daughter is on completely out of the woods while my wife and other daughter are now sick.

Funny you mention that, cause I was thinking along those same lines just a couple days ago or so.

I now find myself using more “flavor enhancers” on my foods so they don’t come across as bland. The typical go to is salt, but I don’t want or need that, it just masks other flavors.
But I use a LOT of limes, lemons, lemon pepper (yes, mainly salt) or a deeeeep, deep bench of hot sauces.

Most of them not hot to an average pallet, some that will give you a little twinkle in your eye, others where you have the cold milk on standby.

Always been a fan of “spicy” foods, not necessarily hot, but spiced, big difference. So we do a fair amount of Indian, Tex-mex, Thai-ish seafood, noodle bowls, pad thai, and yea, I really like pizza. So there.

I still make and throw my own wheat and regular dough. Can make a lovely pie for about a buck and a quarter!

Spend the rest on beer.

Speaking of flavor enhancers, you guys should try "Goya, Sazonador Total". If I remember I'll sprinkle that stuff in everything I eat, even in pizza, and eggs. It'll be in the Mexican food section of your grocery store even at Wal Mart.

Two of the large shakers in the spice cabinet right now! For whatever reason one of our two local food lions has a very nice Goya/Tex-mex(?) selection. Roasted garlic powder, masa, corn husk for tamales, smoked paprika and etc. gets used around here quite a bit, maybe that’s why it’s there... ha

the two fish sammiches for 6 smackers at Arby's are the 'bomb'....

(03-25-2020 07:17 AM)stinkfist Wrote:  the two fish sammiches for 6 smackers at Arby's are the 'bomb'....

I was wondering about that. Thanks.

(03-25-2020 07:53 AM)TripleA Wrote:  

(03-25-2020 07:17 AM)stinkfist Wrote:  the two fish sammiches for 6 smackers at Arby's are the 'bomb'....

I was wondering about that. Thanks.

it's ~3-5 min. wait....it's easily worth the price of admission...

if I want cold fish, I choose nigiri (raw sushi).....can't find that right now...

#sigh

(03-25-2020 07:17 AM)stinkfist Wrote:  the two fish sammiches for 6 smackers at Arby's are the 'bomb'....

Last year it was 2 for $5 during lent - an 18% price jump!

(03-25-2020 08:07 AM)miko33 Wrote:  

(03-25-2020 07:17 AM)stinkfist Wrote:  the two fish sammiches for 6 smackers at Arby's are the 'bomb'....

Last year it was 2 for $5 during lent - an 18% price jump!

We get them at McD's for that price. 2 for $5. We also like the Carl Jr's Famous Star with Cheese 2 for $5. Our go to when we clean house and since we're old and hardly have any company we do a better job every two weeks. If I could get a dollar for every time I've moped a floor I'd be rich. I started at age 16 as a custodian during the summer.

Friday the oldest was on shift, and the youngest ate a late lunch at work so we got takeout from one of our local taprooms. Had a bacon and bleu cheese burger with their German tater salad, my wife got a grilled pimento cheese sandwich with their Greek pasta salad as a side. We also got an order of their spicy feta dip with pita bread triangles and been snacking on that all weekend.

Last night we made tacos out of deer burger. We just do a mix of salt, pepper, chili powder, a little cumin and about halfway through cooking the meat we put in a can of tomatoes with green chili peppers. It's not authentic, but it's awesome.

Tonight we fried flounder fillets from my annual coast fishing trip last May and fries.

Wife's been doing the cooking:
Sunday Tortellini with peas in alfredo sauce, caesar salad and garlic bread
Saturday Burgers with homemade potato salad, fries, onion rings and beans
Friday Leftovers from the week-jambalaya or pork roast cooked in coca-cola (something she hadn't done before) and assorted vegetables.