Stuffed crust. Kiddo challenged me. I accepted. We all won. 
Yay!
This is my first legit stuffed crust.
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Very cool.
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Counter-point: all crust is stuffed: it is just often stuffed with bread.
Excellent work
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Consider this more “food erotica”, because the picture honestly sucks but the story behind it is pretty hot
So that’s 5 egg whites, 3 whole eggs, and then 1.6lbs (bone in) of beef flanken ribs (Korean-style/cross cut short ribs).
I make the majority of the family dinners during the week, because of schedules. Yesterday, I made an outstanding chuck roast…that the Valkyrie barely touched. Turned out, she was feeling ill, and meat wasn’t sounding appetizing. In turn, I had nothing thawed out for today, and decided to play it by ear. She decided she wanted some Panda Express for comfort food tonight. She took the kiddo to the drivethrough to bring home, and I did a mental check on what I had in my freezer that could cook quick and settled on these flanken ribs.
They’re thin cut, so they cook quick (which I learned from living off them when cooking on a skillet in a hotel room) AND they even fit the Asian theme of the meal. So as soon as I got home, I took them out of the freezer and threw them into a sink full of water while I took the kiddo to an ortho appointment, giving them about 45 minutes to thaw out. Valkyrie met us at the appointment and took the kiddo to Panda while I raced home, put my cast iron pan on the stove with some tallow, hit the “power burn” function (induction oven) and got the pan smoking hot in short order.
A little salt on either side of the ribs, 3 minutes per side, cooked the same time as the eggs, and I had dinner made right as they pulled in the garage…and smoked up the kitchen a little from the quick cook. But no fire alarms set off, so it’s a win.
And stories like that are why I can’t support going to fast food any more. It will always be faster and more delicious to cook at home.
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I don’t know your work situation, but do you have to pack lunches? If so, what do you eat?
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I fast until dinner. Eliminating lunch has been an awesome move for me.
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I just want to let you all know that my dinner last night sucked. I over cooked both the broccoli and the cauliflower, and the chicken (in buffalo sauce) was tough. I threw it over rice, which because of my steamer was fine as always, but the meal in aggregate could best be described as “muck.”
There’s no thread for “Sorrows I Have Endured,” so I’m putting it here. I of course ate a giant plate of it, but not because it was good.
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Haha! You should start a “food fails” thread. I would have way more to contribute there than I do here. 
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Honestly yeah. I’d like that.
would also be a good place to ask for/get advice
I’ve clogged up this place too much with my omlette discussions
Well, whichever of us has the next fail should be the one to start the thread. I’m in.
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My kids came to visit and I had a series of fails. I made a bean salad because my daughter likes it (hers). I used a five bean chili mix of dried beans from the bulk bins at me local grocery store and the black beans turned them all grey, and the mix of beans meant some got overcooked and some were still a little crunchy.
Went to a highly reviewed sandwich shop and while it was good, the seasoning and spices were a little over the top and my daughter got sick (anxiety probably contributed).
Got a pizza from a local take and bake that just wasn’t good. Mentioned we still had leftover pizza to my 86 year old mother last night - “That pizza sucked.”
Oh well, the company was good (for me).
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Those were interesting though. Its like watching the learning curve play out in real time.
Same here.
Note to self… HEB pasta isn’t the same as Barilla. Sucked up evey once of moisture and still chewy. I have never cooked lasagna for two hours in my life… until now
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I have recently come into possession of beef cheeks. I find myself in a similar conundrum as I did with beef shanks: lots of ways to prepare them.
I ask the culinary gods here: is it a sin to slow cook or pressure cook these? Those are definitely the simplest methods available to me. Smoking them also sounds wonderful, but requiring a bit more of my attention.
I also need to STOP buying these things during a fat loss phase…
What the hell is a beef cheek?
It’s almost like a brisket to me. I wish I could find them more often
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I made some smashed potatoes. They were pretty good. I remember making these like 5 years ago and not letting them roast long enough
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No. Both of those would work well.
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This is a weird uncaffinated thought I just had.
If strength sports were cuts of beef, strongman would be brisket, powerlifters would be chuck roast, Olympic lifters would be filet, bodybuilders would be flank steak, and crofffit would be ground beef.
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