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Huh, my bad, I didnt know marinara was normally meatless (I usually add ground beef or Italian sausage). Im interested in a good meat sauce though!


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I found out that I'm allergic to nuts, wheats, soy, and dairy. So I've been trying to figure out a way around that. I had some chickpea spaghetti last night. It was a failure. Sunbutter cups from Trader Joe's have been a pretty good substitute for Reese's, at least. 

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4 hours ago, Gfted1 said:

Huh, my bad, I didnt know marinara was normally meatless (I usually add ground beef or Italian sausage). Im interested in a good meat sauce though!

marinara is meatless, but throw in some sausage is not gonna ruin any marinara.

marinara "recipes" is almost pointless as there is maybe a handful o' ingredients and nothing particular complicated. is little tricks individuals use which may (or may not) improve.

1/4 extra-virgin, best quality you can find, olive oil

4-6 cloves garlic... sliced thin like paulie does

don't need actual razor, but smaller is the mince or slice, the more flavor with less bitter you get.

1/2 large onion fine chopped. 

a couple 28 oz cans o' plum/pear tomatoes (crushed by hand in a glass bowl)

small handful o' basil. chop or tear or even mince. 

salt & pepper

red wine

optionals:

dried spices... forbear

maybe a bit o' sugar 1/2 teaspoon

worcestershire

caramelized tomato paste

heat oil and add onion. we add salt pepper and whatever dried spices we may fancy at this point. using dried basil and oregano? not our thing, but we have done so and some folks like, so... whatever. add dried spices to onion and oil as will suffuse oil with flavor. stir onion 'til well and good translucent but not caramelizing. add garlic and cook 'til noticeable fragrant. maybe a minute. likely less than 2 minutes for garlic. add tomatoes and bring to simmer. (can add your meat here as well.) 

cook for at least an hour. add 1/4 o' good dry red wine when adding tomatoes never hurts and is part o' our ordinary operation. tomatoes, particular if you cook in a metal pot/pan can take on a sharp and, well, metallic kinda bite. add 1/2 teaspoon o' sugar if you notice any metallic bite. the tiny bit o' sugar will not alter flavor o' sauce other than to counter the acids.

last 10-15 minutes or so o' cooking, add your fresh basil. add at end will impart basil flavor but herb should remain bright green, which is aesthetic appealing.

is actual better to cook in glass or nonstick pans/pots 'cause tomatoes is highly reactive. can strain the seeds outta the tomatoes if you really want to. is curious, but while we live in the sacramento valley, which boasts arguable the tastiest tomatoes on the planet, we prefer canned tomatoes for marinara... if nothing else. no doubt there is some arcane science which would explain, but we cannot say what is reason for superiority o' canned. many folks swear by san marzano tomatoes. most stores carry san marzano variety. can always order from amazon. a small splash o' worcestershire (small) will add a bit o' welcomed umami flavor, but if you add sausage is likely unnecessary. 

bolognese is a classic italian meat sauce and is not served with pasta. traditional bolognese does not include any tomato. a ragu, on the other hand, will include tomato, but not much, and may be served with pasta. as tomato is a minor addition to ragu, am not thinking it is not what you were looking at building.

HA! Good fun!

 

Edited by Gromnir
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"If there be time to expose through discussion the falsehood and fallacies, to avert the evil by the processes of education, the remedy to be applied is more speech, not enforced silence."Justice Louis Brandeis, Concurring, Whitney v. California, 274 U.S. 357 (1927)

"Im indifferent to almost any murder as long as it doesn't affect me or mine."--Gfted1 (September 30, 2019)

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Maybe some rice or rice noodle dishes or something you can enjoy? Some curry maybe? 

How bad is your reaction? Also, all nuts? I'm guessing by the sunbutter cups that you can't eat at least one legume.

 


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Thanks, that sounds delicious! I remember my mother used to cook a sauce all day long in a crock pot but unfortunately that recipe is lost to the sands of time. But that was the approach I was thinking. Low and slow and let it go all day. You mentioned several things I would have never considered like the wine and worcestershire so I may try to work those in. 👍


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46 minutes ago, ShadySands said:

Maybe some rice or rice noodle dishes or something you can enjoy? Some curry maybe? 

How bad is your reaction? Also, all nuts? I'm guessing by the sunbutter cups that you can't eat at least one legume.

 

I'm not going to die from eating the stuff, but I've been dealing with a bunch of stomach issues and we are trying to rule stuff out. I've got to go see a GI doctor and probably get a scope, because I think it is more bacteria related than diet. Typically I just get bad heartburn or acid reflux from nuts and processed breads. It's gotten worse as I've aged. Dairy is also a bit of an issue. 

Curry is great! I have a lot of rice and veggie dishes I lean on heavily. I'm just giving all these gluten free trendy items a try to see if they help. So far it's a mixed bag.

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just noticed we didn't elaborate on the caramelized tomato paste option. is a slightly more labor intensive way to get umami flavor into the sauce as 'posed to worcestershire.  2:1 tomato paste to oil ratio. for amount of sauce you are looking at 'tween 2ish tablespoons o' caramelized paste. 'course as you are caramelizing, vegetable oil is a better choice than extra virgin olive oil. add oil to paste in pot/pan over medium heat for a few minutes. you still use 1/4 C o' extra virgin olive oil for the sauce, but use veggie oil to caramelize the paste.

we buy the tomato paste in a tube, but if you purchase in a can, caramelize the entire can and then freeze whatever you do not use. saves well. am not sure what kinda joke is the tomato paste can sizes from processors, but is always too little or too much... and then what do you do with maybe 1.5T o' leftover tomato paste anyways? make little tablespoon sized balls or cubes o' paste and then freeze.  use as needed whenever.

as you mentioned crock pot, we will mention our typical cooking receptacle for marinara is actual a porcelain coated dutch oven. as we noted earlier, no metal contact with tomatoes is ideal. tomatoes have enough acid to stain the porcelain a bit, but c'est la vie.

a splash or two o' worcestershire is a bit easier and if you tell folks you caramelized tomato paste to get extra depth o' flavor, chances are they won't realize the difference.  

HA! Good Fun!

Edited by Gromnir

"If there be time to expose through discussion the falsehood and fallacies, to avert the evil by the processes of education, the remedy to be applied is more speech, not enforced silence."Justice Louis Brandeis, Concurring, Whitney v. California, 274 U.S. 357 (1927)

"Im indifferent to almost any murder as long as it doesn't affect me or mine."--Gfted1 (September 30, 2019)

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hurl's dietary issues inspired us to make thai (thaish?) grilled chicken sandwiches with a peanut satay sauce. 

yummy.

in truth, hurl's dietary issues with wheat and nuts and whatnot only occurred to us after making dinner, but were a schadenfreude coincidence.

HA! Good Fun!

 

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"If there be time to expose through discussion the falsehood and fallacies, to avert the evil by the processes of education, the remedy to be applied is more speech, not enforced silence."Justice Louis Brandeis, Concurring, Whitney v. California, 274 U.S. 357 (1927)

"Im indifferent to almost any murder as long as it doesn't affect me or mine."--Gfted1 (September 30, 2019)

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I miss peanuts most of all.

This might not be a permanent deal, but I'm supposed to go a bit without anything and then slowly reintroduce stuff. Tonight I had Salmon, rice, and grilled brussel sprouts.  Typically I marinate my salmon in teriyaki or a soy sauce type marinade, but tonight I went with brown sugar and a seed style Dijon mustard. It turned out really well. 

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Time for more food porn! Or possibly some mild irritation. :p

Pasulj/Grah is a great base to use leftovers and fairly easy to make:

6257fwM.jpg

And... well, roasted blood sausage with potatoes and sauerkraut:

LmAmgf6.jpg

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I'm 4 weeks into my carnivore diet. I've lost approximately 10 lbs and I feel great. It's been a lot easier to stick with than I had anticipated. I had one cheat meal a few days ago where I had tilapia (which is fine), but it was battered (no bueno), and I had a small salad with a little bit of Italian dressing. A cheat meal, or even a cheat day, once in a while is perfectly fine, and that was a pretty mild cheat at that (it's not like I pigged out on potato chips and ice cream or anything). 

One of the most noticeable things is that I don't have energy peaks and valleys, like I did when I was consuming a lot of carbs. I get sleepy just the same as before, but in terms of energy levels, it's a lot more of a steady flat line throughout the day. My initial goal was to do this for a month then evaluate, but I already know I'm going to keep going for at least 1 additional month, probably longer. I'd like to lose an additional 15-20 lbs, that would put me at a very good weight (one I haven't seen in about 4 years). Of course, the danger with any diet is that you gain back all the weight (and then some) once you come off the diet. To that effect, when I do go back to eating a more balance diet I plan to not bring cetrain things back. The most important one is refined sugar, I'm completely done with the stuff for good. I also plan to still limit carbs, though not as much as I do now (lactose is basically my only source of carbs now). Pasta, rice, and bread are going to be out, though I'll probably allow myself potatoes (I figure I'll allow myself one big carb source, and potatoes are easily my favorite out of the bunch).

Anyway, so far so good. Gotta stay disciplined and keep going for now.

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If you havent already, just quitting pop will will shed 5-8 pounds all by itself. 


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13 minutes ago, Gfted1 said:

If you havent already, just quitting pop will will shed 5-8 pounds all by itself. 

I've been mostly off soda for years. The biggest change, beverage wise, is that I've gone from fairly sweet coffee and lightly sweet tea to unsweetened both. Both coffee and tea technically don't fit the carnivore diet, but they also both have almost no calories, so it's whatever.

Also, in terms of alcohol, which I don't drink very often anyway, since I don't drink at all when I'm on the road (3 to 4 weeks at a time), beer and wine are out (too high calorie), I only drink the hard stuff. So far it's only been vodka, since it has among the lowest calorie per alcohol content ratios, plus I'm Polish, so I naturally favor the stuff my countrymen invented (don't let any Russian or Scandinavian tell you otherwise), but gin, tequila, whisky, all have fairly similar calorie to alcohol ratios, so I'm not opposed to drinking those.

Edited by Keyrock

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48 minutes ago, Bartimaeus said:

https://www.amazon.com/Creeping-Ghost-Carolina-Reaper-Jerky/dp/B07CX97KZY/

I was gifted and ate a bag of this today. Pretty good flavor actually, though not as hot as I expected - which other people mentioned in the reviews as well.

$20 for 3 ounces? Does a bag come with a hanj? At least you didn't have to pay for it.

I did all my prove my masculinity by eating ludicrously hot food stuff a couple decades ago. I like a bit of spice, but I generally don't go past jalapeno these days. You won't see me anywhere near a 1 chip challenge, or anything like that 

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Haha, yeah, I wouldn't buy something like this. I like spicy food and eat peppers every day (mostly jalapenos as well, simply because they have my favorite flavor and they're cheap and plentiful), but I'm not out there eating ghost peppers or reapers or anything like that normally. This was solidly hot, but I wasn't like dying or anything.

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I think spicy food is the best food.

I made some oxtail stew from a recipe I got at an African restaurant near my office. Was delicious and spicy and deliciously spicy. 

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Found these at a truck stop today (overpriced, naturally, as are all things at truck stops):

ac2N87F_d.jpg?maxwidth=640&shape=thumb&f

Quite tasty and with zero scientific looking words in the ingredients list. Perfect for the carnivore on the go. I'll try to find them in a supermarket or online and stock up. 

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quite possible the best fast food idea... evar.

HA! Good Fun!


"If there be time to expose through discussion the falsehood and fallacies, to avert the evil by the processes of education, the remedy to be applied is more speech, not enforced silence."Justice Louis Brandeis, Concurring, Whitney v. California, 274 U.S. 357 (1927)

"Im indifferent to almost any murder as long as it doesn't affect me or mine."--Gfted1 (September 30, 2019)

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On 2/24/2020 at 3:54 PM, Keyrock said:

Found these at a truck stop today (overpriced, naturally, as are all things at truck stops):

ac2N87F_d.jpg?maxwidth=640&shape=thumb&f

Quite tasty and with zero scientific looking words in the ingredients list. Perfect for the carnivore on the go. I'll try to find them in a supermarket or online and stock up. 

Thought it was lumpia at first, until I realized that it was all meat, :p.


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