Hamburger meat can be hamburger, chili, tacos, meatloaf
Chicken breast - I just love it
We'll have to share chickens. I'll take the thighs, wings and drums, you can have the breasts.
I just looked it up- ground round will give you about 85:15. I would have guessed leaner. I usually go 80:20, but sometimes 73:27
Too lean is too dry for me. 80:20 or 85:15 is good.
Wings would go with the breast! I could grill wings then...so yeah we could split the bird!
Hamburger meat can be hamburger, chili, tacos, meatloaf
Chicken breast - I just love it
We'll have to share chickens. I'll take the thighs, wings and drums, you can have the breasts.
I just looked it up- ground round will give you about 85:15. I would have guessed leaner. I usually go 80:20, but sometimes 73:27
Too lean is too dry for me. 80:20 or 85:15 is good.
Wings would go with the breast! I could grill wings then...so yeah we could split the bird!
While chicken thighs are high on my list, I'd have to go with an entire beef tenderloin. You get steaks, a roast, and the chain for other dishes. Can't go wrong
While chicken thighs are high on my list, I'd have to go with an entire beef tenderloin. You get steaks, a roast, and the chain for other dishes. Can't go wrong
I just defrosted some leftover cut up chain, mushrooms and egg noodles for dinner the other day
A year ago I would have never thought of letting go of pork so I would have said pork shoulder for pulled pork and ham (compromising here and using shoulder for ham) and pork belly for the bacon.
Now that I had to cut my sodium intake I have to go with chicken breast for its versatility. You can do so many things; grilled chicken, blackened chicken, korma, tika masala and other curries, fajitas, chicken parm, sweet and sour chicken and tons of others.
My first Instinct for a second choice would have been filet but again you want to go versatile so if there is one cut I would choose it would be sirloin. I already use ground sirloin for burgers and wouldn’t feel bad for using it for tacos, Chili, etc... if it is top sirloin it is also a great and tender choice on the grill if treated properly with a reverse sear. It’s also good for fajitas, carne asada, kebobs, stir fry and roasts
A year ago I would have never thought of letting go of pork so I would have said pork shoulder for pulled pork and ham (compromising here and using shoulder for ham) and pork belly for the bacon.
Now that I had to cut my sodium intake I have to go with chicken breast for its versatility. You can do so many things; grilled chicken, blackened chicken, korma, tika masala and other curries, fajitas, chicken parm, sweet and sour chicken and tons of others.
I make almost all of those chicken dishes, but I use thighs
of the different recipes I could work with and also not get tired of eating the proteins, I'd likely go with salmon and large shrimp/prawns.
We already eat salmon 1-2 times per week and I have over a dozen recipes I rotate for shrimp
Fatty, I never would have guessed you'd go all seafood. Funny, after your post I looked in my cookbook. I've had it on computer for about 8 years. In that time, I've made 58 shrimp recipes and I have 248, most of which I'll probably never get to. It's an ongoing battle whether to keep trying new things or mostly staying with things you know you like.
of the different recipes I could work with and also not get tired of eating the proteins, I'd likely go with salmon and large shrimp/prawns.
We already eat salmon 1-2 times per week and I have over a dozen recipes I rotate for shrimp
Fatty, I never would have guessed you'd go all seafood. Funny, after your post I looked in my cookbook. I've had it on computer for about 8 years. In that time, I've made 58 shrimp recipes and I have 248, most of which I'll probably never get to. It's an ongoing battle whether to keep trying new things or mostly staying with things you know you like.
Bill, I love pork shoulder and can do a ton of stuff with it, but if you're going to limit me to only two things to work with, I'm probably going seafood just because I won't get tired of the variety I can work with. And overall, it is healthier.
Should be able to get enough good variety of meals from those...
A lot a chicken breast fans
The thigh is a bit juicer because of fat content, but I have typically just bought chicken breasts. Larger pieces, less to trim, and still pretty versatile.
My wife always mentions she doesn't like the fatty texture of the thigh meat so it keeps the peace in our kitchen...
I made a decision, which I never know if I'll stick to, not to buy porterhouse or t-bones anymore. I don't cook filet and NY strip the same way, so I feel I should buy/cook them separately. But I do like them both.
My grandson loves chicken legs. I haven't eaten them much because I didn't like all the tendons in them. But I can make confit with them instead of duck. And I made my grandkids jerk chicken with drums and ending up eating some of their leftovers, and it was really good.
of the different recipes I could work with and also not get tired of eating the proteins, I'd likely go with salmon and large shrimp/prawns.
We already eat salmon 1-2 times per week and I have over a dozen recipes I rotate for shrimp
Fatty, I never would have guessed you'd go all seafood. Funny, after your post I looked in my cookbook. I've had it on computer for about 8 years. In that time, I've made 58 shrimp recipes and I have 248, most of which I'll probably never get to. It's an ongoing battle whether to keep trying new things or mostly staying with things you know you like.
Bill, I love pork shoulder and can do a ton of stuff with it, but if you're going to limit me to only two things to work with, I'm probably going seafood just because I won't get tired of the variety I can work with. And overall, it is healthier.
I'm sorry, did I say somewhere in the OP that it was supposed to be healthy? :)
Chicken breasts.
Other multiple choices were-
Chicken thighs- 6
Pork shoulder- 5
Salmon and skirt steak- 4 each
Beef tenderloin, NY Strip, lamb chops- 3 each
Prime rib, ground beef, brisket, and shrimp, leg of lamb- 2 each
11 items with 1 vote each
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In comment 15315666 Bill in UT said:
Quote:
In comment 15315662 section125 said:
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and chicken breast
Low fat diet or just a preference?
Hamburger meat can be hamburger, chili, tacos, meatloaf
Chicken breast - I just love it
We'll have to share chickens. I'll take the thighs, wings and drums, you can have the breasts.
I just looked it up- ground round will give you about 85:15. I would have guessed leaner. I usually go 80:20, but sometimes 73:27
Too lean is too dry for me. 80:20 or 85:15 is good.
Wings would go with the breast! I could grill wings then...so yeah we could split the bird!
Quote:
In comment 15315670 section125 said:
Quote:
In comment 15315666 Bill in UT said:
Quote:
In comment 15315662 section125 said:
Quote:
and chicken breast
Low fat diet or just a preference?
Hamburger meat can be hamburger, chili, tacos, meatloaf
Chicken breast - I just love it
We'll have to share chickens. I'll take the thighs, wings and drums, you can have the breasts.
I just looked it up- ground round will give you about 85:15. I would have guessed leaner. I usually go 80:20, but sometimes 73:27
Too lean is too dry for me. 80:20 or 85:15 is good.
Wings would go with the breast! I could grill wings then...so yeah we could split the bird!
Shit. I was really counting on the wings
Too lean is too dry for me. 80:20 or 85:15 is good.
Wings would go with the breast! I could grill wings then...so yeah we could split the bird!
Shit. I was really counting on the wings
What are you offering? Everything is negotiable.
Quote:
Too lean is too dry for me. 80:20 or 85:15 is good.
Wings would go with the breast! I could grill wings then...so yeah we could split the bird!
Shit. I was really counting on the wings
What are you offering? Everything is negotiable.
I was gonna give you the backbone and the gizzards and heart. And the wishbone, very lucky. I'll take the liver. Sounds like a good deal, huh?
I'll give you the whole pork belly. You can have your bacon and make some other things
I just defrosted some leftover cut up chain, mushrooms and egg noodles for dinner the other day
Quote:
In comment 15315690 Bill in UT said:
Quote:
Too lean is too dry for me. 80:20 or 85:15 is good.
Wings would go with the breast! I could grill wings then...so yeah we could split the bird!
Shit. I was really counting on the wings
What are you offering? Everything is negotiable.
I was gonna give you the backbone and the gizzards and heart. And the wishbone, very lucky. I'll take the liver. Sounds like a good deal, huh?
Such a deal - I still get the wings!
Now that I had to cut my sodium intake I have to go with chicken breast for its versatility. You can do so many things; grilled chicken, blackened chicken, korma, tika masala and other curries, fajitas, chicken parm, sweet and sour chicken and tons of others.
My first Instinct for a second choice would have been filet but again you want to go versatile so if there is one cut I would choose it would be sirloin. I already use ground sirloin for burgers and wouldn’t feel bad for using it for tacos, Chili, etc... if it is top sirloin it is also a great and tender choice on the grill if treated properly with a reverse sear. It’s also good for fajitas, carne asada, kebobs, stir fry and roasts
+1
We already eat salmon 1-2 times per week and I have over a dozen recipes I rotate for shrimp
I'd have to go back to work if that was all I ate :)
A lot a chicken breast fans
What a beautiful heart attack it would be
I was going to respond, but redbeard nailed it for me......and only 9 minutes into the thread !!
Now that I had to cut my sodium intake I have to go with chicken breast for its versatility. You can do so many things; grilled chicken, blackened chicken, korma, tika masala and other curries, fajitas, chicken parm, sweet and sour chicken and tons of others.
I make almost all of those chicken dishes, but I use thighs
And you can have the tuna fresh or from a can. I guess even from a pouch, but I don't get eating food from a pouch
I'm still looking for a chance to make my coulotte. Gotta just pull the trigger soon. I don't want to cook it for just me and the wife.
We already eat salmon 1-2 times per week and I have over a dozen recipes I rotate for shrimp
Fatty, I never would have guessed you'd go all seafood. Funny, after your post I looked in my cookbook. I've had it on computer for about 8 years. In that time, I've made 58 shrimp recipes and I have 248, most of which I'll probably never get to. It's an ongoing battle whether to keep trying new things or mostly staying with things you know you like.
Quote:
of the different recipes I could work with and also not get tired of eating the proteins, I'd likely go with salmon and large shrimp/prawns.
We already eat salmon 1-2 times per week and I have over a dozen recipes I rotate for shrimp
Fatty, I never would have guessed you'd go all seafood. Funny, after your post I looked in my cookbook. I've had it on computer for about 8 years. In that time, I've made 58 shrimp recipes and I have 248, most of which I'll probably never get to. It's an ongoing battle whether to keep trying new things or mostly staying with things you know you like.
Bill, I love pork shoulder and can do a ton of stuff with it, but if you're going to limit me to only two things to work with, I'm probably going seafood just because I won't get tired of the variety I can work with. And overall, it is healthier.
Quote:
Should be able to get enough good variety of meals from those...
A lot a chicken breast fans
The thigh is a bit juicer because of fat content, but I have typically just bought chicken breasts. Larger pieces, less to trim, and still pretty versatile.
My wife always mentions she doesn't like the fatty texture of the thigh meat so it keeps the peace in our kitchen...
:-)
I made a decision, which I never know if I'll stick to, not to buy porterhouse or t-bones anymore. I don't cook filet and NY strip the same way, so I feel I should buy/cook them separately. But I do like them both.
My grandson loves chicken legs. I haven't eaten them much because I didn't like all the tendons in them. But I can make confit with them instead of duck. And I made my grandkids jerk chicken with drums and ending up eating some of their leftovers, and it was really good.
Quote:
In comment 15316087 FatMan in Charlotte said:
Quote:
of the different recipes I could work with and also not get tired of eating the proteins, I'd likely go with salmon and large shrimp/prawns.
We already eat salmon 1-2 times per week and I have over a dozen recipes I rotate for shrimp
Fatty, I never would have guessed you'd go all seafood. Funny, after your post I looked in my cookbook. I've had it on computer for about 8 years. In that time, I've made 58 shrimp recipes and I have 248, most of which I'll probably never get to. It's an ongoing battle whether to keep trying new things or mostly staying with things you know you like.
Bill, I love pork shoulder and can do a ton of stuff with it, but if you're going to limit me to only two things to work with, I'm probably going seafood just because I won't get tired of the variety I can work with. And overall, it is healthier.
I'm sorry, did I say somewhere in the OP that it was supposed to be healthy? :)
Someone's gonna be spending a lot of time at the grill. It's gonna be tough once it starts snowing :)
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and Lamb Chops
I'm still looking for a chance to make my coulotte. Gotta just pull the trigger soon. I don't want to cook it for just me and the wife.
Eat it for dinner and use the rest for roast beef sandwiches, it's delicious both ways
Does your foreseeable future extend past 60?
2. Ultra premium o-toro tuna belly
2. Ultra premium o-toro tuna belly
You can be more specific than that if you want. There are no rules.
yeah, it sounds more like something I'd ask if I'd been drinking, and I haven't
Another? hmm...
beef tenderloin? Can make stir fries and steak... wouldn't be a bad combo...
Good point. I would have to up my veggie game in this post-apocalyptic 2-meat world, anyway.
Other multiple choices were-
Chicken thighs- 6
Pork shoulder- 5
Salmon and skirt steak- 4 each
Beef tenderloin, NY Strip, lamb chops- 3 each
Prime rib, ground beef, brisket, and shrimp, leg of lamb- 2 each
11 items with 1 vote each
Chicken was most popular, beef second.
Thanks