It's funny, I find that I've been eating less and less beef. I'll have a burger maybe twice a month or so...maybe a steak every great once in a while. It's not been a conscious choice...it just happened. As you said, chicken seems to be the go-to meat. And the 3 cheese ravioli is superb! Getting high quality fresh cheeses and grating/shredding yourself makes all the difference.
We have been using ground buffalo for hamburgers and steak. I don't like it as well as good beef but my roommate likes it. For lunch today we had pasta with meat sauce. Tonight for dinner I will probably have a cinnamon-raisin bagel with peanut butter and honeyI don't have bur would like to have a large bag of peanut butter bites or nuggets to snack on. I never buy them but always fantisize about having a large bag in my desk drawer.
readily Reminds me of when Beefalo (and ostrich/emu) were supposed to be the low-fat/low-cholesterol alternatives to cows, and a higher yield than chickens. I didn't know that buffalo was still a available meat. Ping me with your address and I'll find a way to sneak you a bag of peanut butter goodies. It's healthy fat, and the cacao in the chocolate is good for you
I finally made the Frijoles Charro bean soup; the wilting cilantro guilted me into it. Also made jalapeno cornbread. Pretty tasty stuff.
Yeh. Among the pile of topics and threads here is one I started as a sort of Pasta Journey Journal. You can check it out here: https://www.seniorsonly.club/threads/who-here-has-made-homemade-pasta.15966/ I've always liked cooking, and getting a pasta machine is one of the many new things I've bought in the past few months (since COVID limited my dining out options.) I've acquired a new Breville convection/toaster/dehydrator/air fryer; an Imperia hand-crank pasta machine (plus a few attachments and ravioli punches); an Excalibur dehydrator; and an Anova sous vide machine. I've also begun using higher-quality ingredients, like Caputo pasta flour, Ortiz anchovies, Murray cheeses, San Marzano tomatoes, etc. I'm driving into the city in a few minutes to get a jar of duck fat. One seems to lead to another... and another and another. Regarding your Savory Chicken & Mushroom dinner: bonus points for using chopsticks! I picked up the skill a long time ago, and will not eat Chinese with anything but.
You gave me a smile today, thank you! I'm going to go check out that pasta thread. I bet you're having fun....p.s. Are you done buying appliances, or do you have more on your list?
Lots of folks as what that is. I don't recall which cooking site I first encountered the technology. I've been looking at them for a couple of years for the quality to go up and the price to come down. I finally bought one when I started reheating the frozen precooked ravioli I make, doing it in a hot water bath so as to avoid overcooking it. A couple of manual iterations of "not too hot/not too cold" nudged me into sous vide ownership. I've made some interesting stuff. Here is my sous vide journal, although I've not been as faithful in updating it: https://www.seniorsonly.club/threads/sous-vide-cooking.16562/
I like the idea of the Vacuum sealing machine. Is the cost of the supplies worth it? I mean, less loss of freezer burnt food in exchange for the sealing wrap costs?