What did everyone cook today?
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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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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.
wdaly three years plus, the last GI doctor was more concerned about making a buck with colonoscopies’ for people with no history of problems and have had previous ones. I kept telling him, it’s upper GI, he blew me off. He didn’t realize my family is medical in backgrounds, Dad was an R.N. and hospital administrator and my mom was a R.D., son-in-law is an R.N., sister-in-law is a R.N., that’s why I dropped him and saw the P.A. instead.
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wdaly three years plus, the last GI doctor was more concerned about making a buck with colonoscopies’ for people with no history of problems and have had previous ones. I kept telling him, it’s upper GI, he blew me off. He didn’t realize my family is medical in backgrounds, Dad was an R.N. and hospital administrator and my mom was a R.D., son-in-law is an R.N., sister-in-law is a R.N., that’s why I dropped him and saw the P.A. instead.
johnsbrewhouse How did everything turn out? I hope it went well.
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Lance looks good. I haven’t cooked grits in awhile, that will definitely be on the menu soon.
GWG8541 same man. After reading a post on here I was looking to make some grits Myself. Trying to find some grits that are not instant in order to do it right. May just end up ordering some online.
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Made some fish tacos. Made some homemade pickled red onions and homemade mayonnaise to use as a base for a chipotle crema of sorts. Forgot to get a picture of the finished taco because I was in a rush.
First time making homemade mayonnaise. What a difference. And super easy.
“A smooth sea never made a skilled sailor.”
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johnsbrewhouse How did everything turn out? I hope it went well.
calldoctoday I finished the testing and turned in the kit. The glucose triggered what it was suppose to as far as I can tell, but it also triggered my metabolic disorder and insulin resistance to kick in at the end of the test. My sugars went low and I thought I was going to have to take a glucose tab to get my sugar levels back to normal. Apparently the dextrose level is quite high in the drink and with nothing else to offset it, it dumped to much insulin to counteract those sugars. I used to the sugars going low, so I know when it is beginning and react right away.
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