Sundays are cheat days.
Today we have dove breast jalapeño poppers, baby back ribs smoked low and slow over post oak, cheesy garlic potatoes and those little Brazilian cheese rolls they serve at churascarrias.
No greens in sight, but I will be having some superfood.
@jshaving This is not a healthy recipe. The Shugarts probably have some carb-free high-protein recipe somewhere, but this is food porn.
First make a normal graham cracker crumb crust — recipe is on the box of graham cracker crumbs. Sometimes I add just a little bit of cinnamon to it.
2 8-oz. pkgs. Philadelphia cream cheese, room temperature
2 eggs
1/2 c. sugar
1 Tbsp. vanilla
Mix all ingredients with a mixer until you have a smooth cake-like batter (like 5 minutes). Pour into a baked graham cracker crumb crust in a spring-form pan (or 9-in. square pan). Bake at 350 degrees for 25 minutes. Cool 10 minutes.
Mix topping by hand:
1 pint/2 cups sour cream
1 tsp. (clear) vanilla
3 Tbsp. sugar
Stir well; pour over baked and cooled cheesecake. Bake 5 minutes more. Cool 20 minutes. Cover and refrigerate at least 4 hours but better overnight.
It is gilding the lily but serve it with fresh cut up strawberries.
Maitake! Yay! 
I was worried about them this year. It has been kinda dry and the woods aren’t really bursting like they usually do around now.
I need to apoligize to the community. I have sinned. I made vegan food.
It was for a bunch of doctors who are developing culinary medicine courses. It’s interesting but also worrying hearing what they presented. Cancer was the number one issue they talked about.
“Preventative oncology” was thrown around a lot, but it’s all abougt vegan or vegetarian food. And low fat. Anyways, this is the food, but I’m disturbed that this was the time tonight.
I mean, it’s not steak but it looks incredible.
I heard this on prom night…
Its ok man. Sometimes you gotta do what you gotta do.
Are those sesame seed crunch bars by the pickles? Cause they look pretty awesome!
I regret not getting some shrooms from you when I had the chance
No regrets!
We’ll always have our mutual love of Heinz condiments. 
← see? Its red, like the ketchup!
At least there was one brave soul. This definitely looks non vegan/ vegetarian. 
Beautiful as always.
Flax seed.
Yeah, theres always an undercover vegetarian and an undercover carnivore at any events. Which is why I make sure to have options for both of them. Worst scenario is I have leftovers to enjoy.
Ok. Finally got a round to it.
Sheepshead (maitake) cut. Theres a little baby one and a small branch of another.
Branchy pieces in the pan with the steak trimmings, deglazed with some balsamic, a touch of salt & onion powder.
Flat Iron with steaks, and shrooms in the back.
The whole shebang. Side of mashed red potatoes.
Wife is watching love is blind. It’s terrible.
Anyway, here’s some ramen since cold weather is soup weather.
@anna_5588 is welcome to call out my technique.
I see nothing wrong. The corn is slightly odd, but would work flavourwise
Must be a Chinese thing -I had the same thought about the corn lol.
It’s the starchy with starchy thing. Italians eat bread with pasta, which I think is carb/starch overkill, but to each their own of course. I have a gourmand approach to food, so I’m certainly not criticizing anyone’s choices.
I also usually start dinner & stuff right around the time something crappy comes on tv.
The ramen looks wonderful. Is that saffron on the top pic?
I wonder if there isn’t some evil conspiracy wth these shows, our partners, and us suddenly taking out the trash, cleaning, and cooking.
Nope, that would be expensive as fuck-all. Saffron is more expensive than gold by weight. It’s chili threads.
It’s Korean, but I already used corn (since it’s a religion to itself in the midwest), I don’t feel any guilt about mixing cusines.
The broth is strange to make. Normally its barely below bubbling and constantly skimming the fat and proteins off the surface - theres even a specific method called “Depouillage” which just means you put the pot offset on the burner so it all collects on one side.
Ramen broth is different. You just boil the hell out of it so the agitation of the bubbles make the fat emulsifiy into the liquid.
