I was thinking about using it to make a crust for a chicken pot pie. Add it to whatever alternative flours your diet allows. Use it as a thickener for gravies and soups instead of flour/cornstarch.
Shoot, it could be fortified with collagen and this “bone broth” fad could be over. Bone broth is stupid, we’ve had a perfectly good term for 200 years. Stock.
Actually you would do very well.
I doubt I would have progressed as far in that industry if I wasn’t so food-science obsessed. Most chefs eat like crap - if you’re tasting every dish you make as you go? Imagine having to take one bite of food, or a sip of booze. Every 30 seconds. For 14 hours. So they’re all obese or bulimic.
That’s kind of why I workout - to get to both enjoy and offset that. I have had a ton of coworkers ask how to get bigger. Most of them are into combat sports, or questionability activities that require parkour. And night vision. And evading law enforcement.
That is such an arrogant douchey move. As a chef your job is to make good food and serve them. Most of the people I work with who consistently over-salt their food are smokers, so their tastebuds are fucked anyway.
I’ve always wondered if there was a real difference with bone broth and stock. I thought maybe “bone broth” was less strained? Made my own a couple of times with frozen leftover bones, chicken carcasses, and veggie scraps. It worked but, hey, stock isn’t that expensive anyway.
Wow. I bet Ozempic is popular with all the TV chefs right now. I’ve seen a couple recently who’ve lost a ton of weight all of a sudden.
Pretty rough schedule too for the restaurant chefs. Lots of late-night binging it seems.
Bourdain’s Kitchen Confidential was pretty eye-opening in that regard. At least for the time it was written.
Broth is made with meat to have a richer flavor, but is thinner, stock is made with bones to extract collagen so it’s more viscous. Bone broth is just a bastardized concept someone in marketing came up with.
Harissa is a Moroccan/Tunisian/North African spice blend or paste, usually made with different combos of roasted red peppers, tomatoes, garlic, olive oil, and spices like coriander, cumin, and caraway. You can make it mild or very spicy. I made it by going to a health food store and buying it in a jar. ← #LifeHack
Great quick meal: cube and cook three chicken breasts in a cast iron pan, then simmer in harissa. Cook half a cup of rice, then toss it into the pan with the chicken. Awesome.
Had to make this favorite again. This is the dessert we make for “normies” when we go to potlucks and church events. People always ask for the recipe and are always shocked to learn it’s made from sweet potatoes and protein powder.
Dani said this was her new favorite dinner, but honestly I kinda “Taco-Belled” it. That means we’ve had all this before, I just changed the shape of the food. (The joke is that Taco Bell is the same 6-7 ingredients in different shapes and combos.)
So it’s roasted sweet potato and white potato topped with cast-iron grilled sirloin and avocado. I did try marinating the steak in Primal Kitchen steak sauce, so that added something different to the flavor. You can find that caveman sauce HERE on Amazon.
The little seed things are Mrs. Dash Everything But the Salt. I like salt, but this is a great combo of goodies: onion, garlic, sesame seeds, and poppy seeds.
Still working on this idea. Hard to keep unsweetened rice crisps from getting soggy. These turned out pretty good. I’m hoping the melted chocolate acts as a barrier to keep them crispy.
It’s rice crisps, vanilla MD Protein, PB2, melted 100% dark chocolate, peanuts, and a little FairLife milk to stick it all together. I formed them in a muffin tin with the peanuts on the bottom, then froze them for an hour.
Pretty darn good, but I’ll need to play around with it. General idea: blend cottage cheese with MD Protein and melted 100% cacao and freeze.
I like it, but I hesitate to call it “fudge.” That may set expectations too high. Maybe go with an “ice cream” kinda name? You do need to eat it frozen or mostly frozen. (If you store it in the fridge, you get a super-thick pudding, which is also tasty.)
Hey Chris! Your culinary adventures always leave me drooling! That Paccheri Pasta with Summer Vegetables looks like a slice of heaven on a plate. The combination of fresh veggies and savory pasta is making my mouth water already. I checked out the recipe at Paccheri Pasta With Summer Vegetables – MK Library and it’s definitely going on my must-try list! Your skill in the kitchen is truly inspiring. I love how you effortlessly blend flavors and textures to create mouthwatering dishes.
The Peanut Butter Protein Cups recipe is versatile. In this version, I left out the PB2 and replaced it with no-sugar grape jelly. It’s not peanut butter anything anymore, but it’s damn good. Just play around with the original ingredient ratios until you get the filling consistency you’re after. It’s easy to eyeball it.