wonder about all the many different kinds of meat, fish, and fowl and the preparations of same that they've never tried, but that would taste amazingly good.
Not sure why. My wife loves to cook them and I have to be polite and move them around my plate. Last night she was going to cook some and I told her not to make anything for me, I was going to eat whatever is already in the house. (Which was fine with me.)
I don't think there are any two cuts I like enough to eat the rest of my life. I get bored with food quickly. I like salmon but I also like trout and sand dabs and branzino and sole and halibut. I like cooking skirt steak "caveman" style but I wouldn't want that all the time. These days I usually eat salad or grilled vegetables for lunch with some kind of protein, and the protein changes even if the salad is pretty similar day to day.
Leg of lamb and bone-in chicken thighs if I'm going by diet
wonder about all the many different kinds of meat, fish, and fowl and the preparations of same that they've never tried, but that would taste amazingly good.
I don't actually think that way either. I have a really big range in what I eat/cook. I just didn't want to do The Mount Rushmore of Meats :)
to make boneless/skinless, I've been saving and freezing the skin. I finally took some out last week and made cracklin's and they were like eating crispy bacon
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
Hamburger meat can be hamburger, chili, tacos, meatloaf
Chicken breast - I just love it
Have you ever made boneless/skinless breast in the sous vide? It comes out incredibly juicy. I usually only do breasts for cold salads, and it is foolproof that way. But you could obviously also slice it and eat it hot.
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
What a beautiful heart attack it would be
I don't think there are any two cuts I like enough to eat the rest of my life. I get bored with food quickly. I like salmon but I also like trout and sand dabs and branzino and sole and halibut. I like cooking skirt steak "caveman" style but I wouldn't want that all the time. These days I usually eat salad or grilled vegetables for lunch with some kind of protein, and the protein changes even if the salad is pretty similar day to day.
I don't actually think that way either. I have a really big range in what I eat/cook. I just didn't want to do The Mount Rushmore of Meats :)
You know you're allowed a second choice :)
I'll pay for the chicken
So you're basically going to be eating just Rib Eye
Low fat diet or just a preference?
Quote:
And Meat Curtains
So you're basically going to be eating just Rib Eye
There is a seafood derivative in there Bill
Quote:
And Meat Curtains
So you're basically going to be eating just Rib Eye
Yup.
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
Quote:
In comment 15315651 Bricktop said:
Quote:
And Meat Curtains
So you're basically going to be eating just Rib Eye
Yup.
:)
Quote:
In comment 15315663 Bill in UT said:
Quote:
In comment 15315651 Bricktop said:
Quote:
And Meat Curtains
So you're basically going to be eating just Rib Eye
Yup.
:)
I had to look it up, btw. Never heard that in Queens
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
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
Have you ever made boneless/skinless breast in the sous vide? It comes out incredibly juicy. I usually only do breasts for cold salads, and it is foolproof that way. But you could obviously also slice it and eat it hot.
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!
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.