Everything is good and bad for you it's all about moderation.
What did I cook this weekend.....
- Thread starter Melana
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Yah i'm still confused by why it's a popular 'healthy' ingredient all of a sudden. It's like 80% saturated fat, which is a lot more than pork lard, beef tallow, and butter even. Seems the consensus is that excess saturated fat isn't all that good for you.
TwistedGray
El Jefe Brewing Company
Pork bellies
Orange sauce I made, sliced kumquat, and thinly slice green apple (also brown rice, salad, and red cabbage with green apple)
Orange sauce I made, sliced kumquat, and thinly slice green apple (also brown rice, salad, and red cabbage with green apple)
Including moderation - Ben Franklin
Salad, cod, twice baked potato with spinach and some semolina bread.
baldm79
Well-Known Member
TwistedGray
El Jefe Brewing Company
A few things to try next time (assuming you still have a little left):
Always pull the meat from the casing (looks like you did) before cooking.
Try cooking it again but this time for longer.
It should be dark brown (nearly black) and crunchy.
You can reserve the oil to add to something or pitch it.
Add the crunchy chorizo to the dish (tacos for example).
Note: I have only ever had it prepared this way.
TwistedGray
El Jefe Brewing Company
Could be the light l, but that looks like sockeye fillet. My favorite!
Roasted duck.
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Good light. It was tasty. Brown sugar and garlic on a cedar board in the Weber kettle.
People are still afraid of saturated fats when they should not be - these are the fats that our bodies know how to cope with. All these partially-hydrogenated fats and vegetable oils, particularly highly-refined ones like canola, soy, and cottonseed oils, are really unhealthy polyunsaturated fats - our bodies don't know how to deal with these "unnatural" fats and so they are stored as - yup - fat!
Butter, lard, tallow, coconut oil - all natural saturated fats that our bodies can burn for fuel. That's overly simplified but do the research on this.
Butter, lard, tallow, coconut oil - all natural saturated fats that our bodies can burn for fuel. That's overly simplified but do the research on this.
AND so saying - a yummy keto chocolate peanut butter lava cake - DH and I split this last night for Valentine's Day. Topped with real whipped cream too!
Description please
Garbage can breakfast with this weeks leftovers:
1/2 avocado, filled with roasted tomato puree and carnitas
Covered with a poached egg
More roasted tomato puree and carnitas
Drizzle with green & red salsa.
1/2 avocado, filled with roasted tomato puree and carnitas
Covered with a poached egg
More roasted tomato puree and carnitas
Drizzle with green & red salsa.
Sockeye with brown sugar and garlic rub, cooked over charcoal on a cedar plank. I’m unsure what my mother put on the shrimp before I grilled it but oil, garlic, basil for sure.
My sister made a delicious risotto and we steamed some French green beans to pair. A great meal.
applescrap
Be the ball!
c rolls. Nbd, just spread and rolled, they are so good. No frosting today.
LakesideBrewing
Well-Known Member
Seared sea scallops, sweet corn risotto, parm, scallions.
Damn that looks good!!
Seared sea scallops, sweet corn risotto, parm, scallions.
baldm79
Well-Known Member
I definitely remove the casing..
I’ve had it both ways, this time I was in a hurry trying to get to work..
TwistedGray
El Jefe Brewing Company
Ha, no worries ... sure it was tasty. I've just never had it not cooked "my" way (re: the Mexican way)
baldm79
Well-Known Member
I recommend branching out. It’s good in meatballs and burgers too or anything using ground meat.. obviously not great for eating a rare burger though.
TwistedGray
El Jefe Brewing Company
Nah, I don't think rare pork is a thing, lol.
catdaddy66
Well-Known Member
Used a pound each of chorizo and hamburger last week in tacos... Delicious!
I often do a mix of chorizo/ground chuck when making hamburgers. Especially good on the grill.
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Sausage! 20# of salami fermenting and drying out right now. Wish me luck.
Is there anything you don't make???Sausage! 20# of salami fermenting and drying out right now. Wish me luck.
I did this one of my cat - her pose just screamed "most interesting cat in the world" to me! 
I did this one of my cat - her pose just screamed "most interesting cat in the world" to me!
A little disturbing you're posting your cat in the "What did I cook this weekend" thread.
LOL! Well she weighs 13 pounds so if I HAD to eat her - at least she'd make a few good meals!A little disturbing you're posting your cat in the "What did I cook this weekend" thread.
That being said - EWWWWWWW!!! and I hope I am NEVER that hungry/desperate.
Damn! When this first popped up I thought you cooked your cat. LOLI did this one of my cat - her pose just screamed "most interesting cat in the world" to me!
Pulled pork sandwich the quick and easy way (instant pot). Less than 90 minutes start to finish.
Don't ya just love the IP? It makes so many things so easy!
TwistedGray
El Jefe Brewing Company
The pork belly was IP'd.
Baked chicken thighs and rice. Seasoned with a mildish pepper powder blend of aji panca and Aleppo. Some 7-Pot Primo sauce to kick it up a few hundred notches That stuff is like crack. Its killing you and you cant stop using it.
That stuff is like crack. Its killing you and you cant stop using it.
