What did everyone cook today?
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johnsbrewhouse I hope you are going to be ok that is not enough food
gus4416 They think I have to much good bacteria in my small intestine causing malabsorption. In laymans terms I’m fermenting all my carb’s in the small intestine rather than moving things into the colon where it belongs causing Hydrogen Sulfide gas and other problems. I finally found someone who knew what to look for rather than wanting to do a colonoscopy time after time and find nothing when I tell them it’s an Upper GI problem. You may or not be aware, I only have 1/3 of my stomach left after having a gastric sleeve done, so nutrition is important to me.
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johnsbrewhouse That does not sound like fun at all. Hang in there & wishing you the very best.
calldoctoday I can endure it for 24 hours, just so bland when you are used to eating flavored food and I have snacks sticks and other things sitting in the fridge begging for help, LOL.
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johnsbrewhouse hang in there. Hopefully you will be back to your food of choice soon. I could live easily with those foods, but the lack of seasoning or added fats would be the hardest part. Im praying things work out for you.
GWG8541 The lack of seasoning is hard. I am going to make some chicken thighs in the oven, but I can use any oils and just season lightly with the salt and pepper. I figured I would put the chicken on parchment paper on top of foil, that will help to keep the fat from the chicken contained and from sticking, maybe brown it better too. Lucky it’s only 24 hrs. of bland.
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GWG8541 The lack of seasoning is hard. I am going to make some chicken thighs in the oven, but I can use any oils and just season lightly with the salt and pepper. I figured I would put the chicken on parchment paper on top of foil, that will help to keep the fat from the chicken contained and from sticking, maybe brown it better too. Lucky it’s only 24 hrs. of bland.
johnsbrewhouse I had a friend do that test recently. If I remember right, that is how he found out he was lactose intolerant. He had to do some diet modifications, but feels a lot better now.
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Grits and bacon for dinner tonight.
You never work a day in your life if you love what you do.
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GWG8541 The lack of seasoning is hard. I am going to make some chicken thighs in the oven, but I can use any oils and just season lightly with the salt and pepper. I figured I would put the chicken on parchment paper on top of foil, that will help to keep the fat from the chicken contained and from sticking, maybe brown it better too. Lucky it’s only 24 hrs. of bland.
johnsbrewhouse Hang in there, you can handle 24 hours and hopefully they will find the problem and come up with a solution.
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Lance looks good. I haven’t cooked grits in awhile, that will definitely be on the menu soon.
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Lance I have only had grits a few times and didn’t really care for them.
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bocephus I love the stuff. But I’m the only one in my house that does so I don’t get it very often. Lol
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gus4416 They think I have to much good bacteria in my small intestine causing malabsorption. In laymans terms I’m fermenting all my carb’s in the small intestine rather than moving things into the colon where it belongs causing Hydrogen Sulfide gas and other problems. I finally found someone who knew what to look for rather than wanting to do a colonoscopy time after time and find nothing when I tell them it’s an Upper GI problem. You may or not be aware, I only have 1/3 of my stomach left after having a gastric sleeve done, so nutrition is important to me.
johnsbrewhouse Be a good boy and follow the docs orders until they find the issue. I know it’s hard. But, sometimes, that’s the only way to feather out the issues. Good luck.
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I started a brisket flat last night on the smoker seasoned with SPG. I wrapped it this morning and finished it in the oven. Came home from work and added a quick cabbage, onion and cucumber slaw. The only thing that wasn’t from scratch were the rolls, they came from the freezer. The brisket was just about perfect. I don’t like brisket falling apart when its sliced and this was just about there. Not perfect, but darn close.
GWG8541 nice looking hunk-o-meat.
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johnsbrewhouse Be a good boy and follow the docs orders until they find the issue. I know it’s hard. But, sometimes, that’s the only way to feather out the issues. Good luck.
zbigjeff Was a good boy and the chicken thighs actually turned out pretty good doing them on the parchment paper. Used applewood smoked sea salt and pepper, cooked them then threw them under the broiler, now the rice could have used something to go with it. I’m on the downhill slide, fasting now. Just have to drink my fine 8 ounces of glucose drink in the AM and do my breathalyzer tests for three hours, box it up and take it back to the office once I eat something and have some coffee.
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zbigjeff Was a good boy and the chicken thighs actually turned out pretty good doing them on the parchment paper. Used applewood smoked sea salt and pepper, cooked them then threw them under the broiler, now the rice could have used something to go with it. I’m on the downhill slide, fasting now. Just have to drink my fine 8 ounces of glucose drink in the AM and do my breathalyzer tests for three hours, box it up and take it back to the office once I eat something and have some coffee.
johnsbrewhouse Hoping for a issue resolving result.
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bocephus Lance There was a pretty good battle going on in another thread about things that have no space in a person’s list of good things to eat and one of them was grits. I didn’t agree with them. But, there was a good banter. Must be a texture thing for some or they never had someone who knew how to create them. I just smiled. Have a good rest of the day you two.
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Marinated turkey breast panini on rye sourdough. Sliced pear, cranberry sauce, avocado, & pepperjack . Sides are a simple salad, dressed with croutons, grated cheddar cheese and 1000 island and the potato is a russet, prepared in the fondant style.
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I started a brisket flat last night on the smoker seasoned with SPG. I wrapped it this morning and finished it in the oven. Came home from work and added a quick cabbage, onion and cucumber slaw. The only thing that wasn’t from scratch were the rolls, they came from the freezer. The brisket was just about perfect. I don’t like brisket falling apart when its sliced and this was just about there. Not perfect, but darn close.
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I started a brisket flat last night on the smoker seasoned with SPG. I wrapped it this morning and finished it in the oven. Came home from work and added a quick cabbage, onion and cucumber slaw. The only thing that wasn’t from scratch were the rolls, they came from the freezer. The brisket was just about perfect. I don’t like brisket falling apart when its sliced and this was just about there. Not perfect, but darn close.
GWG8541 I’m with you on sliced brisket. Most places around here pull it. To me there’s just something about sliced smoked brisket that I like. Your whole meal looks fantastic.
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GWG8541 I’m with you on sliced brisket. Most places around here pull it. To me there’s just something about sliced smoked brisket that I like. Your whole meal looks fantastic.
wdaly By “pull” brisket, do you mean chopped? Or is it so overcooked it just shreds like a pork butt?
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gus4416 They think I have to much good bacteria in my small intestine causing malabsorption. In laymans terms I’m fermenting all my carb’s in the small intestine rather than moving things into the colon where it belongs causing Hydrogen Sulfide gas and other problems. I finally found someone who knew what to look for rather than wanting to do a colonoscopy time after time and find nothing when I tell them it’s an Upper GI problem. You may or not be aware, I only have 1/3 of my stomach left after having a gastric sleeve done, so nutrition is important to me.
johnsbrewhouse It’s frustrating when they can’t find what’s causing the problem. Hang in there. Sounds like you’ve found someone willing to take the time to get you some relief.
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