Good Eats

[MaxHeadRoom78]

Had an air fryer for a few months now, really great device, just made another batch of super HOT ! Beef jerky.

 

[rjenkinsgb]

I just finished Dr. Palmer's podcast on getting into a ketonic state with a starvation diet of water only starting today.

That sounds suspiciously like a version of the Atkins diet - whos creator dies of heart problems and obesity!

Robert Atkins (physician) - Wikipedia

en.wikipedia.org

 

[ZipZapOuch]

That sounds suspiciously like a version of the Atkins diet - whos creator dies of heart problems and obesity!

Robert Atkins (physician) - Wikipedia

en.wikipedia.org

It may sound that way if you only read the summary but, it's not.

 

[Tony Stewart]

It is to stimulate a known biological ketonic reaction followed by a keto diet. The mitochondria responds in healthy ways. Anecdotal yes, because it is not backed by big pharma.

An old musician buddy , of PeterAllen fame in Vancouver, said he and his wife (nutritioniist) do that 3 days a week. She calls its metabolic fasting. He calls it a break from beer.

After day 2 on water, I was sucked out playing pickleball 55+ yesterday. Only a small % of people can hack it for 2 wks. But all came out better.

 

[ThomsCircuit]

Its Friday. Like any circuit, I can become overloaded. Time to relax and unwind. (Ohm...) I'm a beer drinker and my wife loves mojitos. We grow the mint fresh here. Our lime tree is not producing yet so these are from the market.
The simple syrup is easy enough to make.
1:1 ratio sugar and water brought to a boil for one minute. Allow to cool before using.
-------------------------
10 fresh mint leaves
1/2 lime, cut into 4 wedges
2 tablespoons simple syrup, or to taste
1 cup ice cubes
1 1/2 fluid ounces white rum
1/2 cup club soda
----------------------
Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the syrup, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

 

[ThomsCircuit]

Meatballs and Marinara​

Sauce:

• 1/2 cup extra-virgin olive oil
• 2 small onions, rough chopped
• 2 garlic cloves, rough chopped
• 2 stalks celery, rough chopped
• 2 carrots, peeled and rough chopped
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 2 dried bay leaves

Meatballs:

• 1/2 cup yellow onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 cup whole milk ricotta cheese
• Half of the onion mixture from above
• 1 carrot
• 1 celery
• 1 egg
• 1/4 cup graded Parmigiano
• 1/3 cup bread crumbs
• 8 oz ground pork
• 8 oz ground beef
• 3 tablespoons fresh basil, chopped
• 2 teaspoons fresh oregano, chopped
• 2 teaspoons fresh sage, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh flat-leaf parsley, chopped
• 3 tablespoons extra virgin olive oil
• 16 oz spaghetti, cooked

Sauce:
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Puree well with an immersion blender. Season the sauce with more salt and pepper, to taste.

Meatballs:
In a small pot over medium heat, mix the onion, garlic, and red pepper flakes. Cook until the onions start begin to soften, about 5 minutes. Try not to let it burn. Let it cool slightly.

Puree carrot and celery in processor.
You can, if using fresh spices, process the spices in the processor. Just do it before you process the veggies.
In a large sized mixing bowl, stir the ricotta with the above mix and the reserved (and cooled) onion-garlic mixture. Add the ground pork, ground beef, basil, oregano, sage, rosemary, parsley, cheese, breadcrumbs, egg(s) salt, and pepper. Gently mix together first with a spoon then going in with your hands.

Shape the meat into ping-pong-sized balls and place on parchment lined baking sheet.

Place the meatballs in the fridge if you will not be cooking immediately or if they have warmed from handling (they will keep their shape better if kept cold before cooking!).

Heat oil in a large saute pan over medium-high heat. Working in batches, sear the meatballs lightly on all sides until they begin to brown. They will not be fully cooked at this point. You can also bake them in the tray for 25 minutes @ 375F

Transfer the seared meatballs (and any accumulated juices) to the marinara sauce.
Cover and let simmer for an additional 20 minutes to finish cooking the meatballs.
Add cooked spaghetti to the finished sauce and toss to coat.

 

[ThomsCircuit]

• Chicken Soup​

  ​
• Stock:
  
  
  1 (2 1/2 to 3-pound) fryer chicken, cut up
  3 1/2 quarts water
  1 1/2 to 2 teaspoons Italian seasoning
  1 teaspoon lemon zest or peel
  1 full garlic bulb cut in half
  1 teaspoon whole peppercorns
  1 onion, roughly chopped
  1 celery stalk, roughly chopped
  1 carrot, roughly chopped
  2-3 sprigs fresh thyme & Rosemary
  the rind from a hard cheese like parmesan or pecorino romano
  4 bay leaves
  3 chicken bouillon cubes
  Kosher salt and freshly ground black pepper
  
  
  
• Soup:
  2 cups sliced carrots
  2 cups sliced celery, with leafy green tops
  2 1/2 cups uncooked egg noodles
  1 cup sliced mushrooms
  3 tablespoons chopped fresh parsley leaves
  1/3 cup cooking sherry
  2 teaspoons chopped fresh rosemary leaves
  1 cup grated Parmesan, optional
  3/4 cup heavy cream, optional
  Seasoning salt
  Freshly ground black pepper
  

Directions
For the stock: add all ingredients to a 5-7 quart soup pot. Fill pot with cold water. I leave the chicken whole. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Pass the stock through a strainer and discard the solids. You should have approximately 3 quarts of stock. I usually end up with 2.5 quarts and I add a little water. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

 

[liamjerr]

• ​

  Chicken Soup​

  
  
• Stock:View attachment 147088
  1 (2 1/2 to 3-pound) fryer chicken, cut up
  3 1/2 quarts water
  1 1/2 to 2 teaspoons Italian seasoning
  1 teaspoon lemon zest or peel
  1 full garlic bulb cut in half
  1 teaspoon whole peppercorns
  1 onion, roughly chopped
  1 celery stalk, roughly chopped
  1 carrot, roughly chopped
  2-3 sprigs fresh thyme & Rosemary
  the rind from a hard cheese like parmesan or pecorino romano
  4 bay leaves
  3 chicken bouillon cubes
  Kosher salt and freshly ground black pepper
  
  
  
• Soup:
  2 cups sliced carrots
  2 cups sliced celery, with leafy green tops
  2 1/2 cups uncooked egg noodles
  1 cup sliced mushrooms
  3 tablespoons chopped fresh parsley leaves
  1/3 cup cooking sherry
  2 teaspoons chopped fresh rosemary leaves
  1 cup grated Parmesan, optional
  3/4 cup heavy cream, optional
  Seasoning salt
  Freshly ground black pepper

Directions
For the stock: add all ingredients upperstar imago menu to a 5-7 quart soup pot. Fill pot with cold water. I leave the chicken whole. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Pass the stock through a strainer and discard the solids. You should have approximately 3 quarts of stock. I usually end up with 2.5 quarts and I add a little water. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

To prepare the garlic, simply peel the cloves and gently crack them open. Lay your knife flat on top of each clove and give it a quick, firm smack with your hand. Be careful not to crush it completely—just break it open.