How did it turn out?


I used a 5 lb roast and it was kinda salty, hopefully you didn't use a very small roast might be very salty.

sonic

Used a 3lb roast and only half of each packet. I looked at the sodium content of both packets and though, ah helllll no!

It was actually good though. Still surprised without having to add water how moist it comes out and my wife who is really picky even liked it. I'd make it again for something very quick and easy.

Thanks for posting.

No problem. Glad you guys enjoyed it.

I stopped using salt, watching my blood pressure. I generally cook a roast at 275 degrees for about 2.5 to 3 hours.

Have you acclimated to the lower sodium yet? I use a little, but have to stay under 2g myself. Didn't take very long to get used to it, and now most restaurant food is too salty for me.

I usually try to watch my sodium too but have not been great on that lately.

What are some load sodium things you use on food if you don't mind sharing?

I had one large bowl of pho the other day and I looked up the nutrition facts afterwards and one medium contains 1,500 mg of sodium. Let's say that I'll never eat that again.

Cooking low sodium, acid (vinegars, lemon juice, etc.) is your friend. It's a common replacement, and you'll be amazed how it plays the part of salt quite well. I also tend to amp up the spices - garlic, chiles, etc. A squeeze of fresh lemon or lime on a steak is great, btw. Very Tuscan.

But for me, I don't cut the salt out completely. I just use less than half what I normally would. Makes it so you still get a lot of the effect. Under seasoned is better than not seasoned.

Anymore, everything taste to salty. I stopped using it all together, if you need more salt, put it on yourself.

Yea I do most of that already. I think it's why over the past few years and living in Arizona that I really enjoy spicy now. Peppers of all kinds especially to add flavor without sodium.

I don't use regular salt much anymore. I go pretty heavy with lemon pepper and garlic salt.

Both of which contain salt, especially garlic salt which is very high in sodium.

Stop being a nancy and don't worry about sodium.

I have high blood pressure genius. It's from genetics as being in shape and exercising all my life hasn't helped. I've been on BP medications since I was 21 as nothing else was able to control my readings. So I try to watch my sodium as well.

I'm thinking garlic salt on buttered popcorn would be pretty ****ing boss.

I don't, shit-tons of cardio and sweat cure that shit right up.

You've never tried it?!

****ing n00b.

Melt some bacon fat over that shit.

No swine or swine-drippings for me. I kinda miss bacon.

I have a new favorite

http://countrystore.tabasco.com/imag...alt1-large.jpg

It's a thicker, asian infused Tabasco sauce, and it is BAUCE on popcorn.

think a mix of Tabasco and Kettle Corn.

Yeah, I'm jealous. I love good peppers, and they're hard to find here.

Hot sauce is my favorite condiment ever. I use it on everything.

I'm in renal failure., genius.

I wanted something light and healthy. Went with a cold couscous salad with chopped/diced kale, red and yellow bell peppers, onions, purple cabbage, and cucumber. Served with a olive oil/lime juice vinegarette. It was delicious

WHERE'S THE SALT? WHERE'S THE GOD DAMMED SALT?

Let me know what you think. I like Tabasco on popcorn, a lot, but I LOVE their sweet and spicy on it.

Had never seen that. Looks great. I'll have to pick some up.

Thanks

I love salads like this. :thumb:

Had a salad one day at one of my favorite italian restaurants that had similar components and was fantastic!

http://www.ilfornaio.com/

Photo attached

A couple recent meals:

1st photo- Houlihan's: Jambalaya
Incredible portion and delicious!
http://www.houlihans.com/

2nd Photo- Sweetwater Grill
Filet mignon tips in a lime tequila cream sauce over penne pasta with red and yellow peppers, red onion and cilantro. Picture does not do this justice.
This dish one of my Top 5 All Time Favorites in the World! :p
https://www.greatamericanrestaurants...water/sterling

Now that looks like some good jambalaya. Pasta jambalaya is a fraud.

The Jambalaya Shoppe in Baton Rouge, LA, makes a pasta jambalaya, and it's amazing.

How do you mix it on? Will try, but I'd like to spread it evenly.

I just turn it slightly on it's side and sling the bottle back and forth so it drizzles on the popcorn, then just rustle the bowl until there's an uncoated layer on top and repeat.

You don't need to douse it like a caramel popcorn ball. Just some drops evenly distrubuted on most it, probably about 1 1/2 to 2 tablespoons per big bowl.

Interesting...

I use a Stir-Crazy popper (LOVE IT!!!), and I was wondering if just adding some to the oil, or maybe even infusing some into the butter, might help.

You use your mouth purityier than a hundred dollar whore

Mix?

You douse. DOUSE I SAY!

Looks good. I'd do with quinoa though because I can't eat wheat products.

Hmmmm, sound very good. :drool:

Ground beef, Swiss cheese, carmelized onions, sautéed mushrooms, gourmet style on a bed of braised spinach.

Do you do the cooking every night cdcox?

No pics, but did pan roasted chicken thighs with oven hobo packs (onion, red potato, carrots, parsnips).

Right now it's been beer, that is until I get the munchies. I weighed today after reading the weight lost thread a couple of day's ago. I'm at 198 and need to shed a couple of pounds for pool season. Looks like left over chicken breast and salsa on a tortilla.

Salad......


**** you all. **** you all in the ass with a hot poker!

On average,
My wife makes about 1 meal per week.
We'll eat out or order a pizza once a week.
We'll have leftovers or something very quick around 3 times per week.
I will legitimately cook 2 or 3 times per week.

Tonight she wasn't feeling great and just wanted a broiled hamburger patty.

So that left me a half lb of burger and wanting something quick and simple but tastier than just a broiled burger. I was in the kitchen for maybe 30 minutes.

Hey that glorious stack I made is well within the confines of a low carb diet.

Today is crunch dinner, happens 3 times a week for me.


28 oz of green tea and that's all.

Your salad nights crack me up even though I totally feel sorry for you.

My gut feels like a Pats football.

Throw down challenge to GloryDayze's oatmeal.
 

Yes I had this for dinner last night as it was all I felt like after recuperating from a flight where I had to get up as 3 AM for a 6:15 Am flight where the pilot called in sick for a delay and then my connecting flight was cancelled. Exhausted. Had the rest today for lunch.

It's steel cut oats, with walnuts, almonds, craisins, Goji berries, pears and cinnamon sweetened with some Stevia and some maple syrup and a dash of Ceylon cinnamon. Of course only cream will do instead of milk.

Nice... I'd eat that...

Very nice.

My oatmeal never looks that good. And I eat the shit out of oatmeal.

How much cream did you end up putting in it? It looks like a lot. I'm not sure that's what I'd do, but I may try it.

Some of your almonds are crooked.

Tonight, spaghetti and meatballs; tomorrow, meatball subs with provolone.

http://tapatalk.imageshack.com/v2/15...a0326c8bc3.jpg

Those look amazing. Care to share how they were made?

Im sure I will fail miserably at posting pics, but I did the meatball thing a couple weeks ago. Used 3 lbs of beef and 2+ lbs of pork, after adding everything else it felt like it weighed about 10 lbs.

Damn it, how do you post pics so they will just show up and you don't have to click them?

Navigate here: http://tinypic.com/

Click Choose File, and find the file(s) you want.
Click Upload Now.
Copy the web address(direct link) of the link it gives you.
On CP, click the Insert Image button that looks like a pic of a mountain with yellow background.
Paste the link into the window that pops up.
Profit.

Do you guys pan sear them first before baking?

Sure, will post tomorrow.

My mom never baked hers and she pan seared first. As of two years ago I only bake 'cause I saw it on Food Network and thought it saved calories due to no oil and save on expensive olive oil which is better for you uncooked. So I use it in my Italian salad dressing instead. Much healthier.

Like how you swirled the pasta. I notice artsy things like that. Did you make those bread sticks/toasts, or whatever they are, though?

I don't, baked only. You get a more even cook, IMO.

I didn't make the bread, but I did make the toast. Just sliced on the bias, drizzled with olive oil, and after toasted, smeared with a sliced piece of garlic.

Thank you for pointing that out. I stand corrected and will adjust with tweezers next time. :p


LMAO

I edited while you answered me. See that forward slash I added plus the word "toast."

Inmem, you want the whole recipe or just the meatballs?

It's light cream and I'd say about a third a cup or just under a half cup. You can use half and half too. It makes it more like dessert. You can go with none too.

I also have Scottish oats which are the creamy white flat oat. I usually use stevia, maple syrup then add a garnish of some chopped fresh fruit, raisins, craisins or even with nuts—whatever I have. I always prefer cream though. I love cream.

I guess it depends on how deep your bowl is for how much cream you add and how much oatmeal is in it.

http://www.cooksillustrated.com/reci...ls-for-a-crowd

INGREDIENTS

Meatballs
2 1/4 cups (about 6 ounces) panko bread crumbs
1 1/2 cups buttermilk (see note)
3 large eggs, lightly beaten
2 pounds 85 percent lean ground beef
1 pound ground pork
6 ounces thinly sliced prosciutto, chopped fine
3 ounces Parmesan cheese, grated (about 1 1/2 cups)
6 tablespoons minced fresh parsley leaves
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 1/2 teaspoons powdered gelatin, dissolved in 3 tablespoons cold water
Table salt and ground black pepper

Sauce
3 tablespoons extra-virgin olive oil
1 1/2 cups grated onion from 1 to 2 onions (see note)
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
6 cups tomato juice (bottled)
3 (28-ounce) cans crushed tomatoes
6 tablespoons dry white wine
Table salt and ground black pepper
3 pounds spaghetti
1/2 cup minced fresh basil leaves
3 tablespoons minced fresh parsley leaves
Granulated sugar
Parmesan cheese, grated, for serving

INSTRUCTIONS

1. FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

2. Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about ¼ cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 40 meatballs.

3. Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through.

4. FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1½ teaspoons salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes.

5. Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour.

6. Meanwhile, bring 10 quarts water to boil in 12-quart pot. Add pasta and 2 tablespoons salt to boiling water; cook until al dente. Drain pasta and return it to cooking pot.

7. TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1½ cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated Parmesan separately.

Anyone else put a little grape jelly in their meatballs? I'm sure I will get flamed for this, do not care...

http://media.tumblr.com/e575cd3eddb1...LoQ1qz4rgp.gif

Figured. Oh well, moving on to Chinese for the weekend. Cooked rice tonight for chicken fried rice tomorrow or Sunday. Doing some searches on sweet and sour sauces and Crab Rangoon.

Seems like it's just being used as a sweetener.

Take out works best for this. ;)

To be fair to Buzz (I am a fan of busting his chops), I have heard of it, and yes, just used for some sweetness. Never done it though.

Pretty much, someone at work turned me on to it, tried it and liked it.

Not for the money, I just want to find restaurant quality won tons, they don't seam to fry up the same.