Quarantine vittles: what’s cooking?
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HKaltwasser
Well-Known
Stew meat, seared in avocado oil in the cast iron Dutch oven. Added 1 white onion quartered, 1 beer and some stock to keep the fluid on the level. Put in oven at 280 for 2 hours, checked and lowered to 180 for 2 more hours. This pic is after the 4 hour mark. Added baby reds and carrots, 1 more beer and a bit more stock to keep the level right.
In 2 or 3 more hours I will pull it, drain and make fresh brown gravy. Served with bread rolls. The better half is going to make lemon cake for dessert.
The beer and bread will be gluten free as par for our course. The better half and one of my boys are glutards (diagnosed ciliac). I am on the gluten free for the last couple years in support of the wife and kid. My wife said I couldn't do it, I am still "showing her".
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In 2 or 3 more hours I will pull it, drain and make fresh brown gravy. Served with bread rolls. The better half is going to make lemon cake for dessert.
The beer and bread will be gluten free as par for our course. The better half and one of my boys are glutards (diagnosed ciliac). I am on the gluten free for the last couple years in support of the wife and kid. My wife said I couldn't do it, I am still "showing her".
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BuzzinSATX
Well-Known
Yeah I’m that gluten guy as well. My celiac didn’t manifest itself until my early 40’s...but I sure had a lot of heath issues that went away once I got a proper diagnosis.
Did you drop any weight when you cut gluten?
At any rate, here’s our Easter dinner.
Some ribeye, bugs and spiders.
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Them spiders use to taste pretty good @ work while checking their freshness setting up the seafood case.
Maybe you can shed some light...
I always thought it was weird that you can’t buy raw crab (unless it’s still alive). It’s always cooked. Why is that? I assume it spoils quickly?
Even lobster tails, which I would think are similar, are bought raw.
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Personally I did not drop much weight but I don't eat much as is. My unhealthy lifestyle usually holds me in the 200 to 220 range. I can do slight modifications to my eating schedule and drop down to 200 with little effort and no exercise. I am about to cut back down again. My big weakness is sneaking chips and a ice cold dr pepper from the vending machine for a afternoon snack. When I finally get back on the wagon it will be the gluten free diet with strict intermittent fasting. I'll run a 2 or 3 hour eating window with a 48 hour fast once a week. It cuts all the fluff in about 2 weeks.
My wife had major improvements. She was diagnosed 13 or 14 years ago. There was major malnutrition and emotional issues around the time of diagnosis. She can have a contaminated meal and knows it within minutes. Major autoimmune response. When she was diagnosed via endoscopy it was a fairly unknown issue.
I follow the gluten free meal plan to 99%. I am not afraid to get a free sandwich at work and peel and toss the bread and eat a meat and cheese roll, my wife would never do that. The diagnosis and diet sucks to "have to" follow. I do it in support of her.
With all that being said. My dinner of stew is giving me grief. Apparently 180 in the oven is not hot enough to cook potatoes and fresh carrots in 2 hours. I pulled them out, put them in a pan with the juice and am boiling them to done.
I will then use that juice to make gravy. The meat is on point. I have been sneaking enough that I will probably be full before I sit the family for dinner...
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Stew turned out good. The meat was perfect. Carrots and potatoes good, carrots were still kinda firm not mush. Baby girl was eating handfuls of gravy. (1.5 years, literally eating off her hands) She definitely approved. With a buttered bread roll (gluten free) it was a perfect Easter meal.
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sidebite252
TGT Addict
Oldbluered
Active Member
Maybe I'm just easy but I'd eat basically everything in this thread, as long there's no raw meat/fish. I'm still eating leftover smoked turkey, added salad, green beans, deviled eggs and homemade honey (french?) Bread. I'm pretty much weaned off of store bought bread products at this point.
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