A couple pork tenderloins ... dog and myself almost polished off the one, taste testing ... 

 

Hokkaido scallops with cod 🐟. 

Stuffed Puerto Rican (Cuban wo/ Swiss)

Cooked the pork & pickled the cucumbers

 

Tasty, moist, and not overly sweet, as no sugar, just honey as sweetener.   I did NOT top with as much honey syrup as in the recipe, maybe 1/4 of, as brushed on & coated it fine.  Thought using all of it would be overkill.

 

 

 

Sesame chicken.

7 hours ago, still kicking said:

Sesame chicken.

That looks very nice.

Call this one an Asian Quesadilla;  Roti, Chicken, hard boiled egg, spinach/garlic/ginger (usually a side dish, added on), sauted onion/schrooms/corn, w/Japanese roasted sesame dressing.  There was 6 wedges, and me and dog polished them off.   Don't think I'll need a snack later. 

Brownies ....

... vid below the 'why' & how to get glossy top...

... short version, sugar has to be dissolved, little to no grains left.

 

And the recipe I used.  No salt, since using salted butter, and used 4 oz/110gr of chocolate, since sweetened chocolate.  Next time I'll cut 50gr of sugar, to 200gr instead of 250gr.   Butter was 115gr.   I don't do cup measurements.   Two -0- eggs.

 

9 inch round spring pan vs 8 inch square = same area 

 

 

 

 

Spaghetti Arrabbiata with Crispy Crusted Pollock.

 

18 minutes ago, ExpatOilWorker said:

Spaghetti Arrabbiata with Crispy Crusted Pollock.

 

I'll have to try that Spaghetti Arrabbiata when the boy gets home. Do you have a particular recipe you like? I looked at a couple on Google. 

Lunch

 

Red beans

Eggs 

Cod

Macrell in Tomato saus

Pasta

 

 

7 minutes ago, Hummin said:

Lunch

 

Red beans

Eggs 

Cod

Macrell in Tomato saus

Pasta

 

 

You poach the fish? 

1 minute ago, Yellowtail said:

You poach the fish? 

I just boil water, trow the cod in take the boiler off, leave it for two min. Done

You guys are burning off all those carbs I hope? 

11 hours ago, save the frogs said:

You guys are burning off all those carbs I hope? 

Why would you hope that? 

14 hours ago, save the frogs said:

You guys are burning off all those carbs I hope? 

 

Uhm, we have metabolisms.

9 hours ago, FruitPudding said:

 

Uhm, we have metabolisms.

carbs = hard work. you need to burn it off. depends on many factors, age. etc... some people tolerate them more than others maybe. I dont

1 hour ago, save the frogs said:

carbs = hard work. you need to burn it off. depends on many factors, age. etc... some people tolerate them more than others maybe. I dont

Yes, depends on the carb, how & when eaten.   Best to eat the bad carbs (non high fiber) after (along with) fats & protein.  

 

Eat your fiber, fat/protein, then heavy starch/sugar carbs last.

As far as I know, Today we will be having Khao Tom Chicken, 

12 minutes ago, KhunLA said:

Yes, depends on the carb, how & when eaten.   Best to eat the bad carbs (non high fiber) after (along with) fats & protein.  

 

Eat your fiber, fat/protein, then heavy starch/sugar carbs last.

yeah, good point.

 

but I also try to do them in the morning now. so have the whole day to burn them off. 

and not too much. they will absolutely turn to fat if not burned off.

i learned that the hard way. 

27 minutes ago, save the frogs said:

yeah, good point.

 

but I also try to do them in the morning now. so have the whole day to burn them off. 

and not too much. they will absolutely turn to fat if not burned off.

i learned that the hard way. 

Works also, even if just a 30 - 1 hr stroll after eating, especially simple carb, as digest/burn fast.

 

This guy on TikTok did lots of blood sugar testing with food, when, what & how.

 

Eating order (wrong):

Right order: 

Pretty cool & informative, though he stopped, I think, but vids are there:

https://www.tiktok.com/@insulinresistant1?lang=en

6 hours ago, Herschw said:

Today, I'm excited to tackle a classic chicken stir-fry with colorful veggies and a savory sauce. It's one of those dishes that never fails to please everyone at the table. One trick I swear by is prepping all my ingredients ahead of time—makes the cooking process smooth and stress-free.

Speaking of tips, if you're ever looking to up your culinary game, click here for culinary tips. It's a goldmine of useful advice and creative ideas that can elevate any dish you're making.

On days when I'm feeling adventurous, I might experiment with a new recipe I stumbled upon online, or go for a comforting bowl of homemade chicken noodle soup. Cooking is my way of unwinding after a busy day.

The best cooking tip I ever got was to have a sink full of hot, soapy water and wash pots and whatnot as you go along. 

6 hours ago, still kicking said:

That looks nice.

20 hours ago, still kicking said:

 

 

You have claimed that you live on a $15 a week. Does it mean that for the rest of the week you are on a diet? 

 

(or was it yet another one of your make up things?)

11 hours ago, AnotherOneHere said:

 

 

You have claimed that you live on a $15 a week. Does it mean that for the rest of the week you are on a diet? 

 

(or was it yet another one of your make up things?)

You are 1 sick puppy.

11 hours ago, AnotherOneHere said:

 

 

You have claimed that you live on a $15 a week. Does it mean that for the rest of the week you are on a diet? 

 

(or was it yet another one of your make up things?)

Frozen french-fries, B70/kg

Pork loin, B130/kg

Onions, B35/Kg

Tomatoes, B80/kg

Bag of lettuce, B/60

 

 

Tacos, 3 ways ... 

... Californian, stewed pork, lettuce, lime juice, and sauce; veggies, sour cream & Caesar dressing mixed.  Actually left over for Salmon taco yesterday

... Tex Mex, pork lettuce, lime juice, spicy salsa, sour cream

... Mexican, basic,  pork, lime juice, salsa.  Preference, as sometimes the simple things are best.

 

 

Ran out of roasted coffee beans, so wife roasted up some green beans she had.  Tasty enough, though I prefer a bit darker roast.  So needed a wee bit of sugar.

 

 

Made these yesterday, from vid below ... strongly recommend giving it a go, if a lemon junkie.   Didn't use the 'optional ingredients'.   You'll need about 4 or 5, maybe even 6 lemons depending on size.   I had 3 large, and was shy about 20 gr of  juice.  I used 5 extra large eggs (-0-), 2 whole + 3 yolks.

 

Used salted butter, so skipped the salt ingredient completely