Check this bitch out. It's got like the Missouri River of fat marbling running thru it.

I'm not a ribeye fan, to be frank, because of that "Missouri River" of fat. I can't eat it. I like my bacon extra crispy, where the fat has been cooked down to a nice savory crunch like pork cracklins. My preferred cut is a nice filet mignon, which runs about $20 a pound but is oh so worth it. When I was a kid we couldn't afford it (chuck steaks were a rare treat, and involved a lot of chewing) but once I got into a good job where we charged the meal to the client, I discovered what all the fuss is about. God damn, that's good meat.

I've not seen the Missouri River. Been all over the Cumberland and Mississippi Rivers, but never the Missouri. Presumably it's wide.

I always go with the shell/strip steak or porterhouse.

I don't like chorizo. But I did make Russian turkey bacon sandwich an hour ago, with Perepelinated/Perepelini Egg (Quail Egg) mayonase and some Borodini (Borodinksy) bread:

Right. In those photos it's a bit wider than its banks.

Baked a halved nectarine for several minutes with cinnamon.

whats that turn out like?kind of crispy?

No, a nectarine baked for "several minutes" will soften up quite a bit, and get gooey and succulent. The cinnamon adds a nice spicy tang to complement the sweetness of the nectarine.

I can't get over how revolting that turkey bacon looks in the photo Alex posted. When did they start selling turkey bacon, anyway? I don't believe I've ever actually laid eyes on any, and going by the photos I'm kind of glad.

i think he didnt even bother cooking it.

One time a told an orthodox Jew I could never join his religion, because I couldn't give up bacon. He said he eats bacon, turkey bacon. I looked at him and said, "That's like saying you aren't a virgin, because a chick gave you a handjob." He put his head down and walked away.

I was going to say the same thing about pansies bacon, but figure it's made out of processed beats so it probably is pre-cooked and can be eaten "raw".

I guess a jew thinks turkey bacon is okay since he's *cough* never tasted the real thing.

What he said... it really enhances the sweetness and flavor. I love doing this to a nectarine that isn't soft enough to eat as is. Peaches too.

The truth is turkey bacon isn't any healthier than regular bacon. Often times it's much higher in sodium and other additives to get it to taste like regular bacon. You're better off just eating the piggy. Most of these supposed "healthy" alternatives are actually worse. Read and compare your labels.

Grilled Chicken Breast
Garlic Parisian Pinot Grigio butter Olive oil reduced sauce with capers salt and pepper

tossed with Angel Hair pasta

Glass of Grigio 2010 Californian

nice^.

cooked some salmon fillets in canola/olive oil,sangria,and red wine vinegar.spices used were salt,garlic powder,italian seasoning,and pepper.turned out nice.

BBQ'ed or grill-roasted tri-tips on the charcoal grill with a handful of oak chips for smoke. They took about a half an hour to cook, turning every 4-5 minutes. I basted them with a mix of olive oil, red wine vinegar and crushed garlic every time they were turned. They turned out super juicy and really tasty. Plus choice tri-tips are only $6.99/lb, so it's one of the cheaper cuts of beef you can grill.

Steezo are these portions for one person? You eat TONZ of red meat...

Oh fuck no. The bigger one on the left was about 2lbs before cooking and the smaller one was about 1.5lbs. I cooked them yesterday and ate the smaller one over 2 days and gave the bigger one away to family. They were packaged together, so it was either cook them both or freeze one for later. I'm about to start up a diet again until Thanksgiving, so this week is a bit of a last hurrah for steaks/roasts.

What is your weight?

I'm 5'10" 190pd with 8%-12% body fat depending on how much alcohol I drink that week. I've spent most my adult life doing lots of weight lifting running boxing and shit ( my best is 440 bench 500 pound squat and 550 deadlift 16 years ago) I've run half marathons.... and now in my early forties realized that HIT training is best... and don't spend anywhere near that time in the gym. I used to be obsessive about proteins carbs and fat ext(used to eat that steak or its equivalent several times a day everyday) now I just eat to satiate myself..

I think you may be a big boy steezo...

6'5", 265lbs. I was down to around 235 last year which is where I'd like to be again. Anything under 235 and I start looking/feeling skinny.

Additionally, I need to eat around 3,000 calories a day just to maintain my weight. The key for me to lose weight is to not drink. I can easily down a fifth of booze in a day, and that's around 1,700 calories. It's impossible to lose weight when you're doing that.

I have a friend who's a personal trainer and I think his motto is something about fitness being 80% diet, 20% exercise. The only food I've consumed in the past 36 hours is the smaller piece of that meat and a baked potato, stretched over several meals. And now I'm drinking bacardi.

They have an ap for that its calls Loose it... Its great for keeping track of food calories and such... ios and android....

We're big fans of leftovers here. If the grill is getting fired up, I'm making it worth my while.

I have it. I believe I have recommended it here. And it does absolutely work!

I just ruined maybe $100 worth of king crab legs thanks to Zatarain's Crab Boil Bag being possibly the saltiest substance on Earth. I had a lot of crab to cook and I used twice as much water, too. And I didn't add any of the extra salt that the packaging called for.

I sampled one of the legs and my tongue is still burning an hour later even though I've had 4 glasses of water. I'm soaking the rest of the legs in cold water to hopefully draw out some of the salt. This will probably end up being the first time in my life that I write a company to complain about a product.

I had one of the Zaratain's rice products that come in a box, and I completely agree about the amount of salt. After that, I'd would never buy one of their products again. Sorry about the crab legs.

I was supposed to bring them to a party later, but oh well. Luckily I tasted them before I cooked the whole case. Crab is fucking $18.50/lb. I'm saving the rest of the case for a Halloween party.

I lightly grilled oyster mushrooms and drizzled with a sweet and salty balsamic reduction.

How much muhnee you pay for deh ingrdeeyent?

I got a fistfull of fresh cilantro, which is hard to get out here.

Dinner tonight is a boneless, skin-on roasted chicken breast (salt and pepper, baby) accompanied by a diced red potato fried in butter, tossed in with a fresh clove of crushed garlic, cumin, cilantro and lemon zest. A little prepared salad from the local grocery store, dribble on some feta from a jar, and it's a heavenly little $5.00 meal for one.

What I cook could be done with a toaster oven and a single-burner stove. There is no reason that single guys, even broke-ass single guys, can't cook for themselves and eat better than a slice of pizza on a paper plate.

Admiral I agree with you, but you know as well as I do that no amount of hectoring is going to shake the lazy from their ruts. And, from my perspective, that's all part of the good Darwin's plan.

Damn dude... I'm going to have to try that tater routine sometime - sounds really good!!

I always seem to get the best deals on Safeway's Rancher's Reserve meats, so I stock up when I can and load everything into Gunker's freezer - it's then up to him to decide what to cook. Yesterday, it was Dixie Collard Greens, Caldo Xochitl (Avocado Soup), Chicken Fried Steak with Milk Gravy and Mashed Potatoes. Enough for a week's worth of good eatin'! I'm a happy, spoiled girl...

A skillet full of fried potato and an aromatic vegetable (or two, or three) is God's perfect food. Diced potato, diced onion, crushed garlic, a bell pepper, a dash of crushed red pepper flakes and some salt... Fry that bitch up in some butter until the potato crusts up, give 'em a squash and flip so you get a crust on both sides. Then the lemon zest, a little juice, and some fresh cilantro or oregano.

Greek diners are best place to find this. My apartment is second.

Best tater recipe I've found to date is this one: http://whatsgabycooking.com/parmesan-roasted-potatoes/ Fiendishly easy, and I double-batch it every time I make them because they're so freaking tasty, I have them with nearly every meal!! (I add extra tablespoons of hot smoked paprika - sooo good!!)

Gen that looks delicious....love mushrooms and can eat that as a meal alone. Also eat a pot of onions alone as meal with reduced balsamic vinegar, salt, pepper, and lil evoo.

Panzer, what the hell is that gross stuff in the squeezy container?, I hate mayonnaise, and anything that may come from a container like that. *shudders*

Which squeezy container?

@Panzer 100 rectal thermometers? From China? I won't buy screens from the fucking Chinese.

It's quail-egg mayonnaise. Apparently Russians like that.

Yeah. Only like $0.37 each. When I got them I thought that they are broken and that the mercury had leaked-out, but then I figured that you gotta look at them at certain angle to see the filament degree. Rectal thermometers frequently sell for $10-$15 on the bay.

Say perepeleenee.

No. Just... no. Stop it now.

No. Keep going. I actually really respect your entrepreneurial spirit. You have the passion.

And then welcome yourself to Fart City.

More chicken breasts:

Marinade of soy sauce, brown sugar, garlic, ground cumin, ground coriander, cayenne, turmeric, lemon juice and olive oil. Broiled up in the ol' toaster oven and served in a nice buttered, toasted baguette, garnished with thinly-sliced red onion, a little mayo and the fresh cilantro from yesterday. A very delicious sandwich.

Some of you may recognize the ingredients from yesterday, where I put much of the same stuff (cumin, garlic, lemon) on my taters.

Rear Admiral,

After directing Gia to Chef Tomm's site to learn knife skills, I decided to poke around a bit myself since I haven't visited there in a while. How do you like his karpoozi summer salad? http://www.cheftomm.com/cbs-5-bay-sunday-summer-salad/

I wish I had the spare cash to stock my kitchen with all the proper ingredients to cook the kind of shit that Steezo and Admiral cook.

RA's point in his last couple of posts seems to be about how it's pretty easy to cook simple food using simple seasoning and a toaster oven or a frying pan. He's 100% correct, too. I don't know if it's because we're both Greek or what, but I was always taught the importance of home cooked food. Ya gotta eat 3 times a day and you can almost always do a better job at home than if someone else does the cooking.

It amazes me when I make something for a girl and she asks me how I know how to cook. It amazes me more that people DON'T know how to do it. And I'm by no means an expert at cooking. I just decided a while back that I don't want to live on mostly fast food or pre-prepared shit. I make an exception for pizza though. My pizza is better than anything I can buy locally, but it requires quite a bit of effort and time.

Yes. A man can live quite well with a saute pan, a cast-iron skillet (or cast-iron dutch oven doing double duty, but I recommend a good skillet), a single burner and a little toaster oven. Add a little microwave for leftovers and cooking rice. I got the idea from Robert Cray's I Guess I Showed Her 25 years ago. Then I lived it:




Have you ever cooked up a skillet pizza? 'Cause a man with just a single burner and a good skillet can make a great pizza even with no oven. Talk about wowing the bitches...