Pork butt was a serious eats, but its skin on pork shoulder salt/pepper/herb onto an oven rack at 250, I put a dish underneath to collect fat. Go for 5-8 hours, but with an hour or two left chopped up a bunch of fennel and apple to put into dish that was collecting fat. Pull from oven, crank to highest put back in and watch it closely. Easily the best crackling I've ever had.

Romesco I made once with toasted almond and once with toasted hazelnut. The hazelnut was much much better. Think it was a chefsteps recipe, but I swapped some of the olive oil for hazelnut oil. I also like running it through a fine sieve to get a better texture.

The lamb rump was with a couscous

Very nice dishes all around mrw

Thanks for the tips mrw, especially the hazelnut in romesco one.

Very impressive mrw!

i'm a simpleton with the fancy plated foods, so the chicken parm looks the best to me. looooooove chicken parm.

Chicken parm holds a special, hallowed place in Australian pub food, especially in Melbourne where there are sites dedicated entirely to reviewing it. "Parma and pint" deals would be easily more common than "burger and pint".

My guess is most Australians think it's an Australian invention, I always used to, but it is actually American.

What are people's go to when they want a healthy dinner? I love fatty fine dining and burgers and pizza as much as the next guy but sometimes I just want to cook a healthy dinner. Curious what people turn to.

I eat a lot of salads with grilled chicken, usually a little feta cheese and olive oil/balsamic.

Yep. I do grilled chicken, have a pretty large assortment of spices and low cal sauces to mix it up. I either chop up whatever veggies I have on hand and quickly sauté in a pan with olive oil/spices, or a big salad of arugula or kale with lemon juice/olive oil and some goat cheese

Basically can't go wrong with whatever protein + ****ton of roasted/sautéed seasonal veg

Yeah, this is me too. Boneless skinless breasts cooked, sliced and served over 50/50 baby greens/spinach with whatever other toppings you like. I usually go with avocado, red onions, grape tomatoes, shaved parm, and croutons. Finish with a not heaping amount of some type of vinaigrette.

I tend to cook Japanese food when I want to eat healthy.

Grilled fish (doesnt have to be expensive, i can get mackerel for $3 a pound). Soup. Roasted sweet potato. Brown rice. Sauteed leafy vegetables. Tofu.

Go-tos for easy weeknight meals:

- Stir-fry. Don't need to follow a recipe, just cut up some meat and vegetables and throw whatever in the sauce (typically a chilli sauce, some garlic/ginger and soy sauce as the base, I also might include fish sauce, oyster sauce, sherry etc depending on mood).

- Sous vide steak or salmon plus steamed vegetables

- Get an electric pressure cooker. Easy to make healthy meals in quantity. The thing I have made most is a bolognaise ragu (which I often just have with grated cheese over broccoli).

- I recommend this "I can't believe it's not butter chicken" recipe. You will easily believe it is not butter chicken, but it's very tasty, absurdly simple, probably 20 mins of total prep time (not counting the simmering time where you can walk away) and requires only a stock pot to make. You want to make like triple quantity or more.

Made Shoyu chicken in the instant pot tonight.

Usually make with thighs w skin on. Store only had organic skinless boneless thighs so got 1.5lbs or so.

Added to pot: .5c brown sugar, .75c Shoyu (soy), 3 diced garlic cloves, 2tbs ginger cut in 1inch strips, 2c chicken stock, pinch of ginger powder.

Add seasoned chicken. Manual high pressure for 9 mins. I let it manually depressurize for about 10 mins then released.

Remove chicken and thicken sauce with corn starch slurry a little. Top w green onion.

Just as good as the 90 minute braised version I usually make.

Kjs,

One more vote for some meat and a bunch of sautéed or roasted vegetables.

almost every week spouse and i overnight brine about 3 lbs of boneless chicken breasts in around 4 cups water, <1/6 cup salt & <1/8 cup of sugar. season w/cracked black pepper and cook at 375* until internal hits 153* and let carry over for 5 minutes or so.

we chop for salads or steamed veggies, slice in half for sandwiches, eat with rice, etc. we typically get around 4+ meals out of them depending on appetite.

the go-to is kitchen sink salads (everything but the kitchen sink). lettuce, broccoli, cauliflower, mushrooms, red bell pepper, i like tomato (she doesn't), turkey pepperoni, a sprinkle of shredded cheese, diced chicken, diced peperoncini, a boiled egg, and just a little bit of dressing. so much flavor, so much volume and relatively few calories.

For sure get an immersion circulator and make your chicken sooooo much better. especially if you do it every week

Attention El D! Kenji is opening a wurst and beer hall!

https://sf.eater.com/2017/6/20/15836...teo-restaurant

We have an anova...actually prefer the method above.

thanks to amoeba and mrw for the pics. here are a few recent simple dishes.

sausage, red pepper, and parmesan frittata


roasted beet and kale salad


soy&miso sea bass. I have just started doing this marinade + bake with any fatty fish. so easy and delicious!


breakfast of (pooping) champions. add coffee of choice for guaranteed poop within 1 hour of consumption.



-fish with rice and leafy green vegetable
-mushroom omelet with roasted seasonal vegetable
-stir-fry

Nice job n87 and thanks for not posted a post oatmeal pic

really need to try miso glazed fish. Big fan of miso and of umami in general.

Chicken parm is authentic Italian.

Nope. Eggplant parmigiana is authentic Italian. The chicken version is an American invention, or at the very least is very uncommon in Italy. Source.

What say it actually ain't so! I kid you are correct. However Chicken Tikka Masala is authentic Indian also General Tso authentic Chinese.

newest appetizer projects

different kind of bloody mary:
duet of salmon(confit and tartar w/ bloody mary marinade) w/ jellied bloody mary, trio of celery stalks(puree, mat and sauteed) crunchy fish skin and Kalamansi-Vodka sorbet




confit of trout(marinated w/ corinader seeds, lavender, honey , garlic and olive oil), jellied cucumber, cucumber Mayonnaise, coca(Mallorquin bread/pizza) w/ cucumber, cucumber relish and lavender oil