The Lazy Gourmet

[Unorthodox]

Afraid I can't help much with bonez.  I don't eat off bonez, just collect clean ones.  But generally chicken is a low and slow cook.  Try wrapping in tin foil and cooking, then unwrapping and sear/sauce the outside at the end. 


I've done about 50/50 cooking over the charcoal and gas sides this year. 

I'm really considering a dual fuel Kamado/Egg grill as a result. 

However, my Brother-in-law is trying to get a new type of grill on the market.  I'm not allowed to say much.  They have a prototype and are looking for a distributor.  He and I do things MUCH differently on the grill, let's leave it at that for now, but they want me to be a tester if a production model gets made. 

As for Labor day, I was canning all weekend.  Tomato sauce and chili sauce. 

[Rusty Edge]

Afraid I can't help much with bonez.  I don't eat off bonez, just collect clean ones.  But generally chicken is a low and slow cook.  Try wrapping in tin foil and cooking, then unwrapping and sear/sauce the outside at the end. 

The bone paradox. Bones impart more flavor. Bones are also a heat sink- they absorb the nearby heat during the cooking process and release it later. I find the uneven cook frustrating, whether I'm cooking or dining. I prefer to remove the bones before cooking and use them in a soup stock. Or else have the butcher remove them.

[Geo]

However, my Brother-in-law is trying to get a new type of grill on the market.  I'm not allowed to say much.  They have a prototype and are looking for a distributor.  He and I do things MUCH differently on the grill, let's leave it at that for now, but they want me to be a tester if a production model gets made. 

A pumpkin grill??!

[Unorthodox]

While grilled pumpkin is mighty delicious, especially the french varieties, sadly, no. 

[Rusty Edge]

Now I'm wondering if bone-in is going to become a long term dining trend, simply to proclaim that the meat is real and not a soy/beet/canola oil concoction, or composite crickets or something.

[Unorthodox]

I'm down for cricket meat. 

[Rusty Edge]

I'm down for cricket meat.

Aren't they close to being vegan cochroaches?

[Unorthodox]

I've had fried grasshoppers and crickets before.  If they figured out a way to get rid of the texture, the taste isn't bad. 

[E_T]

BigDork [Erik] posted this over at WPC Discord

Made chicken shawarma and roasted veggies for dinner. Came out great.

his recipe that he followed was here

https://www.pressurecookingtoday.com/pressure-cooker-chicken-shawarma/

[Rusty Edge]

Speaking of bones...

I felt like a seafood stew. I had some bullheads/catfish in the freezer. Put them in the Instant Pot with a box of seafood stock, locked up and hit the soup button. When it was done I lifted the fish out with forks onto a plate and separated the skeletons from the flesh. Threw the bones out, and the fish back in the pot. Added a can of red salmon, of kippers, of smoked clams, of smoked mussels, two handfuls of pealed frozen shrimp, a bag of frozen cauliflower "rice" and some coconut milk. Locked up and hit the soup button again. That's right, no seasoning. There was enough salt and smoked flavor in the canned seafood. Potatoes are more traditional in seafood chowders, but they aren't on my diet.

I found it pretty easy and enjoyable.

[Unorthodox]

Clear liquid diet after another gallbladder joyous night. 

[Rusty Edge]

It was above freezing and no wind or rain, so I chose to grill tonight. I was planning to do the mix since I hadn't done it in a while, and make extra for salads.

So much for that idea. Lemon pepper salmon filet I put a pair of wet bamboo skewers beneath, and it came out perfect with a crispy skin.  I originally planned to cedar plank it, but there simply wasn't room. 2 bacon wrapped scallop skewers, probably 2 good scallops and 2 great ones on each skewer. 2 NY strips, one teriyaki marinated, one Montreal spice & Lowry's seasoning salt. Both turned out well done because they were thinner than the ones I usually buy, and I only wanted the Teriyaki well done, but the seasoning was spot on. Red cabbage steak, spilled some Lowry's on it, so part of it was too salty. I cut seasoned and grilled some little potatoes. Some were perfect steak fry texture, some were blackened, but I simply made extra and skipped turning them on a crowded grill. Lemon ginger marinated chicken breasts were perfect. It was so tasty we ate everything except some of the potatoes.

[Rusty Edge]

This is the laziest sort of gourmet. Today my wife made me a Key Lime Pie! ( Not on my diet, but I'll eat it and enjoy it anyway )

I've been toying with the idea of a Thanksgiving feast flavor profile riff on a Shepherd's pie. Dressing, gravy, turkey, corn, mashed potatoes. Cranberry sauce would be a side dish. Not exactly lazy, until you compare it to a Thanksgiving feast.

[Unorthodox]

This is the laziest sort of gourmet. Today my wife made me a Key Lime Pie! ( Not on my diet, but I'll eat it and enjoy it anyway )

I've been toying with the idea of a Thanksgiving feast flavor profile riff on a Shepherd's pie. Dressing, gravy, turkey, corn, mashed potatoes. Cranberry sauce would be a side dish. Not exactly lazy, until you compare it to a Thanksgiving feast.

What, ground turkey instead? 

[Rusty Edge]

This is the laziest sort of gourmet. Today my wife made me a Key Lime Pie! ( Not on my diet, but I'll eat it and enjoy it anyway )

I've been toying with the idea of a Thanksgiving feast flavor profile riff on a Shepherd's pie. Dressing, gravy, turkey, corn, mashed potatoes. Cranberry sauce would be a side dish. Not exactly lazy, until you compare it to a Thanksgiving feast.

What, ground turkey instead?

I have some sliced breast meat from COSTCO in the fridge. I thought that might layer nicely.