Had my own version of poverty chicken tonight. Or perhaps, Lazy Chicken is a better word for it.

Sauteed chicken breast using that Old Bay again. Some onion and garlic granules. Old Bay comes through again. Liking that stuff!
Deglazed pan with some water and a tad of butter with lid on for a few minutes for a nice tasty sauce. Side of spaghetti squash and a mescalun salad with diced purple, onion and red pepper in a Dijon citrus vinaigrette. Was good, was simple and filling. Didn't take a picture.

Afterwards had a salted banana with some chocolate sauce to dip it in. Yes, I said salted. It's good on a banana. In this heat it's needed when you live in the tropics. Gets used up.

Attachment 107352

Japanese coco curry murica style. With venison.

I've got enough fajita fixins cooking for atleast 4-5 good meals... red, yellow, green and orange bell peppers and vidalia onions cooking down now.

Then I'll sear a huge pile of super thin sliced top round steak with some garlic, mix it all together when the meats done and top each fajita off with chopped cilantro mixed into some greek yogurt for a creamy, low fat topper.

Throw in a side of Spanish rice and I'm set for a while, mmmmmm damn.

Practically any vegetable.. I can tolerate small amounts of tomato chunked in sauce.

Probably on the second question.

Beef and chicken tacos

Buy fresh breasts and thank me later

Wife made an awesome beef goulash from that pioneer woman's show on TV. Beef, noodles, white cheddar cheese, cottage cheese and sour cream. It was actually really good.

I just want to get my protein in the cheapest manner possible, sorry.

Fresh breasts for special occasions only.

They aren't that expensive dude. Shrimp and some poverty noodles works too.

Six pounds of chicken for 10 bucks or NOTHING AT ALL.

With a side of Ramen!

Yes, its a big difference from fresh to frozen breasts that are pumped full of saltwater solutions etc... but damn man, some of you guys (looking at you FMB) act like its right there with picking through a dumpster for dinner.

Frozen breasts are perfectly fine for most applications.

Keep in my freezer longer too.

WTF?

I think I actually defended this poverty stuff before. Only thing I'd suggest is doing it fresh because it'd taste better (if this tasted good with frozen and canned shit, imagine how good it'd be with quality ingredients!).

My only problem with frozen protein is it can lend a weird texture sometimes. But I have frozen in my kitchen too, and it gets used on occasion.

I completely agree about the texture, all of the flavoring solutions and deep freezing they use change it... but its not that bad and when I can get a 3 pound bag for $6?

Sold to the stocky man with the chin scruff.

I've been really uninspired lately.

Perhaps asking your advice on some things might spark some creative energy.

I have been wanting to do some stuffed type things on the charcoal grill. Whole trout, salmon or walleye filets (for pinwheels), some kind of beef (also pinwheels), jalapeno and bell peppers.

I like the idea of crab meat in stuffing, but veggie and cheese based stuff is good, too. I do everything indirect and need something that won't turn my pinwheels into unmanageable glop.

I also want to try and pull off flaming deviled eggs, but I don't know why.

Dinny

:hmmm:

I've never done whole fish, but the Publix on my way home has been having whole fresh red snapper lately... I love snapper.

I've had crab and flounder and crab and steak, so I don't know how you could go wrong there. Make a stuffing out of trinity, lump crab meat, galic, mayo, egg, and breadcrumbs. Stuff inside the trout or roulade with some thin flank steak... that sounds pretty tasty.

I have to admit, I've done very little stuffing of food. My wife made a pretty great apple/cranberry stuffed pork tenderloin a couple months ago. It was very good.

Fresh chicken breasts are frequently on sale for $2/lb (I recently saw them for $1.5/lb). Well, not frequently, but generally once every couple months. I'll wait for those sales and buy enough to fill half my freezer, like 15 or 20 lbs, and throw them all in the freezer. That will last me until the next sale.

How is buttery water considered a tasty sauce?

Buy the whole chicken and cut it up yourself and you can often get 'em for 99 cents a pound or less, plus you get legs, thighs, and wings, as well as a leftover carcass for stock.

Chicken is so easy to cut up.. I would never pay the premium price of a pretty cut chicken.. I have a sharp cleaver and I think I can cut one up in a minute or two

picked up some great looking bone in ribeyes (choice) from Dillons and grilled them last night. They were maybe the worst steaks I've ever had. Just no flavor. Threw half of them away.

It doesn't come out like buttery water. De-glazing mixes with the chicken fat in the pan and the carmelized bits. It comes out juicy and tasty. I suppose one could use milk or cream and flour to make gravy instead.

I've been looking for swordfish but no one seems do have it. Not even on the fish docks and another specialty store has closed down and moved. I wanted to make my lime-cilantro swordfish meal. Maybe, it will be in a few days.

me too, and not about food.

swordfish is one of the fish you should be avoiding if you care about over fishing of that particular species. Just sayin

Yeah, I heard about that but I only get to eat it once, maybe twice a year. So I'm not the problem. There was a ban on grouper down here many years back. I believe it eventually got lifted.

Jelly fish, Beijing duck, dumplings, this tasty fish that got devoured by the locals, and about 10 other dishes.

People eat jelly fish?

Delicious. I only got one bite. By the time I realized how good it was, it had made its way over to the other side of the table and one of the locals finished it off.

Eeeeow! I wouldn't eat cat fish for decades because all I could think of was furry cats. I am affected by advertising and names so easily because they're visual.

So what was the texture like? Look like it'd be blubbery.

I thought it might be mucoid in texture, but it wasn't. The texture was firmer, like a very thick gelatin. The surface was also not as smooth as I expected. Some of it had a roughness similar to a fried egg cooked in extra hot grease to where it blisters on the bottom.

you don't eat swords do you?

That's one thing I never visualized—fortunately. Just the sword on the snout of a swordfish. I've seen the whole fish before but usually the whole belly in fish markets in New England.

As of last summer, I got the courage to try cat fish though. It was delicious and not fuzzy-tasting at all. 'Er well, at least I didn't visualize a cat in my mind when eating it.


Doubt I'll ever get to this though:

http://cdn-1.itsnature.org/wp-conten...upine-fish.JPG

Old Chicago wings.

And Old Chicago beer!

Ditto... Just got back to lifting (which is like 90% cardio at this point [UGH!!!!]), and need to knock off a few pounds...

Cumin-crusted chicken thighs and legs.

Sounds salty. (Or so I've heard). ;)

I think you're probably on the right track...

Smothered pork chops

Don't be an idiot. No one likes an idiot. That's not what I wrote at any point.

Pretty sure I get a few of those in my bags of poverty chicken.

My attempt at humor has obviously escaped you. My apologies, sir.

Cumin crusted thighs, cumin alone caked on like that?

That would be too much for me, but carry on.

Well, since you missed the simpler and much more elegant, 'cum-encrusted chicken thighs. . . . '

Loose term. It was more of a rub. Wife found the recipe, it wasn't bad. Not my best job on chicken, though.

Been seasoning my chicken thighs with coriander lately. Cumin strikes me as too strong for the good-quality chicken thighs I'm buying from Whole Foods.

NOT . . . HELPING!!

Yeah, I love cumin, but as an undercurrent of flavor.

This seems a little like making liquid smoke the centerpiece of a basting sauce.

Been working in the garage, drinking beer, threw a couple of chimichangas in the oven, top with cheese and sour cream, I'm good.

Baked chimichanga, eh? Makes sense. ;)

It's something on an empty stomach.

Usually they're fried

mine came frozen and I'm good with that.

Just funnin' with you. Deep frying is what separates a chimi from a burrito

Frozen chimis are par fried, but humor isn't always perfect.

:thumb:

;)

ROFL

First of all, not my recipe.

Cumin is a great pairing with chicken, but I agree. A little goes a long way. First thing I told my wife when I saw the recipe is that cumin is an aggressive spice and can easily overpower. Ultimately, we each had a thigh and a leg and threw the leftovers away.

I made broiled salmon, steamed broccoli. And wild rasberries

Fresh fried croakers Oh I had to cook these in the garage because the old lady don't allow seafood to be cooked in the house http://img.tapatalk.com/d/14/07/20/y3y4agyv.jpg

Having home made tacos for lunch! Yum! :)

11 cent steaks(another Walmart screw up), baked beans, corn, and green beans.

Also cooked on my free Weber Grill.

Buy the cheap chicken and ask the butcher to cut it up. They'll be happy to do it. For some reason people think the people behind the counter and all that equipment are for photo ops.

Chicken Pot Pies!

Didn't want to get BBQ by myself so rotini with Alfredo

Bacon ccheeseburgers with tots

Ribeye cooked medium.

grilled marinated flank steak
twice baked potatoes
sweet corn
angel food cake with Amaretto chocolate frosting

nice grill marks... Me likey:thumb:

I didn't actually prepare it. It was from BJ'S Brew house. It was a decent steak, but they overcooked it a bit. Plus, overall, they overcharge for what you get. I prefer Firebird's.

When I first saw the steak I said that if that is cooked to medium with that bark on it it's a damn fine steak..

Still looks good though

Smoked up three slabs of baby back ribs, and some chicken. Made a German tater salad, and a garden salad. Feasted

Salad with chicken upon it.

pooptaco

Just picked up some fresh chicken drumsticks for 39 cents/lb. Those bad boys are going on the grill with a veggie "hobo pack." I'm thinking basmati rice, too.

I've had had a big pot of Mexican Chili on the stove all day, made from ground round and shredded pork loin, some sweet peppers, yellow onion, rotel, fresh garlic, lots of chili powder, cumin and other spices, cooking low and slow since about 11am. should be ready by around dinner time. Fresh tortilla chips, sour cream, made some guac, and shredded sharp cheddar cheese for nachos. And fresh Ice Tea brewing. This will not suck.

One of my old standbys for quick, cheap, and good is a recipe I got from the ma-in-law called white corn chili. It's a pound of burger, a can each of kidney or black beans, white corn, and diced tomatoes, and a standard size jar of salsa. It's a lot like a Mexican chili, and it's pretty good. Only takes about a half hour.