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Post up what you are eating
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chocchillimango
Well-known member
Getting some pork chop action going after a crazy morning
Lemon, garlic and Dijon mustard marinade
Sue me for trimming the fat lol
Can't stand the fatty stuff when eating it [emoji12]
Lemon, garlic and Dijon mustard marinade
Sue me for trimming the fat lol
Can't stand the fatty stuff when eating it [emoji12]
Had some also smelled like crap. But tasted good like salted caramel
But your right not sure it be my pick either!
Jungnaut
YOLO Kunce
Getting some pork chop action going after a crazy morning
Lemon, garlic and Dijon mustard marinade
Sue me for trimming the fat lol
Can't stand the fatty stuff when eating it [emoji12]
Um, is that like medium rare??
Needs another minute on the barbie??
C_T
Kunce of the Year 2015
Behold, another CCM recipe coming right up!
Protein Carrot Cake with Quark Maple Frosting
Mixing everything up, yo:
After baking it in newly repaired oven, yo:
Time to serve it, yo!
Was very tasty indeed
man, great job!
Mexican beef chill with melted Cracker Barrel and chunky guacamole
Yesterday I cooked off 500g of high fat beef mince with 2 brown onions. Seasoned the mince with chilli flakes, cayenne pepper, oregano, ground cumin, ground coriander seeds, paprika, garlic powder, onion powder with salt and pepper. I also added a bit of tomato paste for a hint of sweetness.
Once the meat was pretty much cooked I added 200ml of water to soften up the onions a bit more. Once the water had completely simmered down I took it off the heat and then stored it in the fridge.
Here's the pre-oven shot
Here it is fresh out of the oven before I added the guac
1954 cals 128g Fat (59%) 24g carbs (5%) and 173g protein (36%)
Yesterday I cooked off 500g of high fat beef mince with 2 brown onions. Seasoned the mince with chilli flakes, cayenne pepper, oregano, ground cumin, ground coriander seeds, paprika, garlic powder, onion powder with salt and pepper. I also added a bit of tomato paste for a hint of sweetness.
Once the meat was pretty much cooked I added 200ml of water to soften up the onions a bit more. Once the water had completely simmered down I took it off the heat and then stored it in the fridge.
Here's the pre-oven shot
Here it is fresh out of the oven before I added the guac
1954 cals 128g Fat (59%) 24g carbs (5%) and 173g protein (36%)
chocchillimango
Well-known member
@Jungnaut; Aunty Vivi is so so proud of you
ps if the guy who fixed your oven is any good, gimme his details. I don't trust the repair guys anymore.
my oven needs a new thermostat and possibly surgery or a life support machine lol
please send carrot cake!!! (nice touch with the lime zest...approve 10/10)
ps if the guy who fixed your oven is any good, gimme his details. I don't trust the repair guys anymore.
my oven needs a new thermostat and possibly surgery or a life support machine lol
please send carrot cake!!! (nice touch with the lime zest...approve 10/10)
Jungnaut
YOLO Kunce
@Jungnaut; Aunty Vivi is so so proud of you
ps if the guy who fixed your oven is any good, gimme his details. I don't trust the repair guys anymore.
my oven needs a new thermostat and possibly surgery or a life support machine lol
please send carrot cake!!! (nice touch with the lime zest...approve 10/10)
thankyouthankyou! I had the thermostat changed in my oven, and the guy was from 'The Electric Stoveman' but I think this is only a Perth business. Mind you, he said any sparky with the right part could've fixed my oven lmao. Why I put up with it for 1 year I have no bloody idea..
chocchillimango
Well-known member
thankyouthankyou! I had the thermostat changed in my oven, and the guy was from 'The Electric Stoveman' but I think this is only a Perth business. Mind you, he said any sparky with the right part could've fixed my oven lmao. Why I put up with it for 1 year I have no bloody idea..
my problem too. although 5 years on the wonky "why have I got a lemon and the company won't acknowledge it?" and then the thermostat went MIA just for good measure last November.
So here I am with my flex bowls for dessert lol
Blueberry and plain chobani mixed up and topped with roasted almonds, a ginger thin cookie and some freeze dried blueberries.
I'm having a habanero truffle later though
White_Lie
Look at Moi, I'm a Kunce
Here you go [MENTION=16378]StrungOut[/MENTION] ; tonight's dinner, ready for the oven about 4pm. Would have liked to marinate them yesterday but was planning on having them on the weekend, not tonight...oh wells!
They're in an American Honey bbq sauce. No recipe, just something I threw together. Just been precooked/simmered in some chicken stock to reduce oven time and now marinate for about 6 hours
They're in an American Honey bbq sauce. No recipe, just something I threw together. Just been precooked/simmered in some chicken stock to reduce oven time and now marinate for about 6 hours
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