Boston butt pork shoulder, blade-in, braised in pork/chicken stock and Chimay ale with onions caramelized in pork fat, coriander, fennel seed, garlic.
this helped you loose 50:>)
The braising is more of a seasonal thing. Having an oven run for 4 hours is very welcome this time of year, but not so much in July/August.
But you are right in the sense that meat has been good to me. Simple carbs simply don't metabolize the same way. I can pound down lots of calories, and just get hungry again. Since I'm not doing massive amounts of physical labor, massive carb input isn't necessary.
Lots of fish, chicken, eggs and dairy (yogurt, cottage cheese, cheese, butter). Maybe 1/4 pound of bacon a week, about a pound of bison every other week. As much non-starchy veggies as I want. Some fruit every day.
Juice is limited to a 1/4 to 1/2 cup of Concord. Soda (sucrose only) is one a week. Potatoes, bread, crackers, cake, ice cream, pastries, etc. are rare treats. God damn, I love well-made fries.
I plan to do some more braising through the winter. I still have a bunch of stock left from a multi-gallon batch I did earlier this year. This is a great use for it. And I like being able to make several meals in one big batch. The braised food at Bistro Jeanty is an inspiring starting point.
Going to Ad Hoc in about 2.5 weeks. They seem to be on an oven-based menu at the moment. This may give me more ideas.
this is Tualitin Chickpeas, Garlic, 2 Kinds Of Shallot, Onion, Swiss Chard, Sorrel, (leftover linda fried chicken), Bok Choy, Carrots, Spinach, and Pono Farm Beef, cooked down to a tasty paste over a couple days w/ Ancho Chili Paste & Smoked Paprika.....WORTHY
I'll take a big plate of Skinny's with a big mound of that pork shoulder right on top.
Jim has the right idea! good work folks (including Linda fried chicken).
What the hell kinda chick pea is that..? I been putting them in everything lately...
I forgot to add, cooked down with great Burgundy!!......Ayer Farms grows chickpeas in Tualitin, best ever