What Are You Eating Today?

ZiprHead said:

rousseau said:

I learned something new today (thanks to The Flavor Bible): asparagus pairs well with eggs

I was looking up how to season some asparagus, and the book recommended putting it in an omelet. Coincidentally, I was planning on making eggs too so ended up with the following:

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Ooh, that sounds good.

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Had some asparagus the other day that was sliced on an angle and lightly sauteed surrounding a piece of salmon on top of Italian bread toast. I think it was soaked in olive oil too.

The asparagus is growing here and we have been harvesting tons of shoots. Best picked fresh and eaten lightly nuked. Toss some into your next frittata.

With the family away in Canada for a few days I made one of my favorite meals that no one else in my family likes. It's really easy. Fry some pork chops. Put some tomato sauce on top and some cheese. I made 3 nights worth. But a week ago my wife had made some real chunky home made pasta sauce so I used that instead of store bought canned tomato sauce.

Home made sauce is so much better than the can. Can stuff in all runny. This stuff my wife made could be a meal itself it's so chunky.

How long has this been going on?

I was preparing this when I looked more closely at the packaging of the pork. It said "lightly infused".

On closer examination: Pork 88% Water, acidity regulator, (262.331) Salt, Maltodextrin (Maize) Mineral salt (500), Antioxidant (316), Canola oil.

No wonder they can claim it's always tender. It's engineered to be that way.

I'll be buying less of it, but I'm going back to buying my meat at the butcher's

Thai food.