This is why you'll always be behind GloryDayz

Woot.. I went the "non--fen--shway" route...

Wait, what?????? :eek::eek::eek::eek::eek::eek::eek:

Wait maybe below? Damn sounds teh ghey no matter how you slice it

Wine was NEVER added to my family's sauce.

I love leftover spaghetti cold. My mom would make a baked eggplant spaghetti which used previously cooked spaghetti.

So.

Tonight
 

I cooked a turkey breast. We had it with baked sweet potato, garlic-butter string beans with mushrooms and cranberry sauce.

Your family also refrigerates tomatoes. Apparently, your family doesn't like tomatoes to taste their best.

Yes on spaghetti sandwiches.

Lol But they don't use fresh tomatoes when they maka da sauce. So it doesn't matter much except if they're in a salad.

It's still an authentic southern Italian sauce. Oh, and we NEVER called it gravy. That was in a home with a father who spoke Italian before English.

Come to think of it FMB, I vaguely remember a discussion my parents had on to refrigerate or not. I don't know who was on what side but they wound up in the fridge.

On Saturday night I cooked a Pork Tenderloin in the oven marinated in Lemon and Garlic; grilled corn on the cob done on the stove with my grill grate; extra wide egg noodles with butter, garlic powder and parmesan cheese; and steamed baby bok choy with lite soy sauce, chili oil, ginger, and roasted garlic.

Drank a nice Sauvignon Blanc.

Meal was excellent and have leftovers with me for today's lunch! :thumb:

You guys have to try this if you haven't already. Dredge some diced chicken in a garlic ginger breading and cook how you want. We fry it. Put the chicken with julienned carrots and mango, sauted onions, and sliced in half grape tomatoes on a butter lettuce leaf and fold and enjoy. Found this as an appetizer last year on the big island in Hawaii at a bar. Fantastic.

I'd like to dive a little deeper on the spaghetti sandwiches... how you do 'em? Do you just fold it up in half like in a standard piece of white bread or what?

I make almost all my bread nowadays, and I tend to go for crusty, artisan style. But for this, I like plain ol' white store-bought sandwich bread. I like the bread to be buttered very lightly, and the spaghetti must be burn-your-mouth ridiculously hot.

That baby Bok Choy looks and sounds good. I have one left in my fridge. I eat alone tonight as the SO works late. So I'll have that with I don't know what for a protein yet.

I can't wrap my head around a spaghetti sandwich folks. Seriously?
All those carbs in one sitting.

Maybe they're standing while they're eating?

Yolo :)

I primarily wait until it's mostly meaty sauce with a few strands of spaghetti. And yes, carb overload. But oh so good.

oh ****, I did that when younger. im heading home to hit the left over spaghetti

I saw the recent discussion in this thread about cleaning a cast iron pan and this video seems timely.....

(CAN'T EMBED VIDEO DUE TO COPYRIGHT ISSUES)
https://www.yahoo.com/food/youre-in-...462374411.html


You’re in love with those gorgeous bird’s-eye photos of dreamy cast-iron skillets, but you’re terrified of actually owning one. Sure, they can help conjure ever-so-perfectly browned macaroni and cheese and rustic-but-elegant blueberry pancakes, but how do you actually take care of the darned thing? (You’re thinking: “I’m not allowed to scrub it like I would a normal pan? How can I get all that sticky bacon gunk off?”)

It’s way easier than you think.

In the video above, “Kitchen Conundrums” host Thomas Joseph explains how not to completely wreck that precious skillet… and what to do if you accidentally do.

To clean one, you need only one thing: kosher salt. Just rub the salt into the pan with a bunched-up paper towel and you’re good to go. (It’s a trick that’s fairly beloved in the recipe-testing world.)

And if you accidentally let your skillet get brown and rusty? Simply scrub a teeny bit of dish soap into the rusted bits with a stiff-bristled brush, and voilà! A very un-ruined skillet.

Be not afraid of the cast-iron skillet! It is your friend…so long as you take care of it.

Making some lunch and realized I was out of bread with only one option to use in it's place. I give you, the croissant cheeseburger. It's really ****ing good. Cheddar jack and beaver spicy horseradish sauce. :drool:

Croissants are the ****ing bomb.

AND, only about 20 grams of fat! whoooohoooo

Yes they are. Especially when stuffed with a quality chicken salad.

It's way more than that. I like croissants. A lot. First time I've made a burger with one though. It was way better than I thought it'd be.
Sure as **** beat what I was about to go out and get before deciding to cook something at home.

I think I love them!

ME LIKEY!!! :drool:

That's how I usually eat them. With something light. This worked incredibly well though. Genuinely surprised at how good it was. Especially considering how little effort I gave in making it.

If you were here I'd have totally made you one. Fat people just want to feed you! LMAO

Or leftover spaghetti!

Damn it, man! Now I want some spaghetti and Croissants.

I want to try this with meatballs, not too much spaghetti, and on garlic bread.

The sandwich I made last night, I "grilled" the bread like you would a grilled cheese, with garlic butter. And it was amazing.

How was your blood sugar afterward? Did it plummet? ;)

Poverty curry!

http://i.imgur.com/543D7wj.jpg

http://i.imgur.com/Ng0k0sz.jpg

Spaghetti for dinner!

Ribeye from Costco on the grill
Baked potato with toppings
Corn on the cob from the local farmer.

Old classic steak Caesar salad.

In another post or thread didn't you say you had some issues with diabetes type II? Forgive me if it was another poster.

If it was man your diet is far removed from a diabetes diet.

I am, and my blood sugar is well controlled. After dinner tonight, it was 95. My A1C less than a month ago was 6.0.

I don't eat like that every day.

Even last night after spaghetti, my blood sugar was 159, which is very acceptable to my doc.

Birthday dinner at the OG.. Eggplant Parmigiana...

http://pickyeaterblog.com/wp-content...590f385c2b.jpg

That was me probably. I can get away with noodles if they are the Dreamfields noodles and you cook them to the exact specifications on the package or to be safer the shirataki noodles.

Bread spikes me high and different things spike different diabetics.

Eggplant? What a horrible thing to do with that nice pasta.

The Dreamfields is pretty good pasta, too. That's what we use, too.

Meh, I love eggplant.

A feedlot here used to feed out buffalo, that's probably why they're not gamey. Go blast one off of open range, and it is probably going to be more gamey.

ROFL

Um...yeah! Me too! Now a sandwich with roasted eggplant sounds great with some melted mozzarella and tomato sauce.

I have a sandwich I make using: roasted eggplant, roasted zucchini, roasted summer squash, roasted red pepper blistered with skin removed, some roasted purple onion and roasted tomato with Italian seasoning and garlic with a small amount of diced jalapeno raw. I use a creamy dijon mustard sauce and put inside a toasted baguette. I love this sandwich...but it's a pain in the arse to make.

Well, FMB, I forgot to thaw out a steak 'cause I decided at the last minute what to eat and was too busy earlier. I hardly ate all day. Just some peanut butter on one piece of toast with apple butter.

So at the last minute I broiled strip steak frozen and didn't get to do your salt thing. Came out nice though. Had half of it with a salad and some of my leftover quinoa. It worked.

Uh oh!
 

I went to check out this Dreamfields pasta and the first line of the search shows a Dreamfields lawsuit settlement.

Do either of you two need some money?

Are you on pills?

Yes, Glipizide.

Could you get off of them if you moderated your carbs/sugars and exercised more? Just wondering. My sister is a type II diabetic. I wish she'd lose the rest of the weight and try to stick to a more diabetic friendly diet instead of just relying on the pills to control her blood sugar.

Man that is excellent. May I ask what it was when you were diagnosed?

What's for dinner? Here's mine... (Part 2)
 

Negatory. Believe it or not, I see a dietician once a month, and the carbs are something they've preached and actually help me maintain.

I'm also on the minimum dosage, so it's not like I'm pumped full of the stuff to keep my sugars under control.

There's more going on with me than that, though. Happy to go into it in PM if you're interested.

2003.

Wait. Is that the year or the blood sugar?

I gotta say, I have been over seasoning lately, I need to lay off the salt. My blood pressure is not liking me.

It was wonderful...

Autumn grain bread (it is wheat-looking white bread), medium butter. Spaghetti could be hot or... wait for it....

cold.

I can pack that bad boy in my lunch and take it to work.

garlic is a mans best friend.

I know some people will spike up to six hours after eating it. I never did. So, the product works for me. Again, diabetics handle carbs from food differently.

You never know unless you try and test. I know bread and oranges spike me high. I am better with rice and berries which I seem to handle pretty well.

Interesting. I had no idea what that suit was about. I was just wondering what kind of pasta it was, since I eat past that has no wheat in it. I saw they used wheat. They have nice packaging though.

Lamb stew.

Lamb was on sale and really cheap at the store.

I braised it in a cast iron dutch oven and now it's simmering with a bunch of veggies and a ton of garlic.

Comfort food... chicken fried steak, mashed potatoes and sliced garden fresh tomato.

JIMP

Turkey meatballs, spaghetti and marinara.

Mmm.... I love chicken fried steak. This one is one of my most favorite platings.

http://recipenotincluded.com/wp-cont...1/IMG_4929.jpg

PBJ

I've always been impressed with that dish of yours in particular, looks so damn good... unfortunately I wont be doing a gravy, fried steak and taters is as much of a cheat as I'm willing to do.

Still in the process of dropping some pounds.

Oh baby!!!

That's country-fried steak.

actually, country fried is brown gravy, chicken fried is white gravy, so it's chicken fried.

For some reason I am always lazy to do gravy. But my lazyness I have found work around and for this I have done canned Cream of Mushroom soup. I love that stuff just on a piece of white bread if I dont have taters.

That was a joke, but it confused the hell out of me when we moved here.

That actually sounds like a really good cheat for gravy, but yeah man theres nothing as good as a milk gravy made from the pan drippings.

Gravy is easy, a little flour, a little milk and five minutes is all you need.

What, there's such a thing as a "Food Grammar Nazi"??? :hmmm::hmmm::hmmm:

Sounds wonderful. I love lamb.

Confused me to, on my first to the mid-west when I saw it on a menu. I was like wtf? Never heard of it in New England.