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
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