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Free The Animal

Ex Navy Officer. Owner of Businesses. Digital Entrepreneur. Expat Living in Thailand. 5,000 Biting Blog Post on Everything since 2003.

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Let’s Start The New Year Right. With Food.

January 2, 2016 1 Comment

Those who’ve been around for years recall some of the more elaborate stuff I used to do. I haven’t managed to get a lot up on Pinterest (a project that’s a few minutes here, a few there), but a good bit so far, including some fairly creative though simple stuff.

Remember when KFC came out with the Double Down sandwich? I did it way better.

A-Better-Double-Down-Sandwich

I love this completely whacky creation, an “Over-Easy Omelet,” in honor of warm, runny egg-yolk lovers everywhere.

IMG-2555

So here’s the last few days. The theme? Stop going to restaurants all the time. Dump the fast food. Get decent stuff and make it at home. Simple is usually better for most. Keeps you in the game.

So here’s some recent stuff.

IMG_0118

Basic Grilled Cheese, done the old fashioned way, in a skillet. A bit of soft, unsalted, Kerrygold Irish Butter spread lightly on the outsides. I think it was basic Jack cheese.

 

IMG_0121

Got some nice baked turkey (not smoked or cured) at a deli, as well as a traditional Fench baguette. Also, Roma tomatoes, onion, and Swiss cheese.

 

IMG_0122

See, now that’s what French bread really looks like.

 

IMG_0129

Beatrice made Albondigas a couple of nights ago. Very spicy this time. Yep, that’s a lemon wedge and a partially charred corn tortilla. It’s the Mexican way.

 

IMG_0131

I decided, for NYEve, since we’d eaten so luxuriously, to play around with a simple sirloin tip roast @$6 per pound. Same process as prime rib. About 200-250 in the oven, low & slow, bring it up to 123F internal. Exactly. Let it rest, then I finished the unappetizing-looking outside by putting a lot of butter in a skillet, getting it hot, and turning the fucker until it looked great on the outside too. The sauce is a reduction of unsalted and unseasoned beef stock from 1 quart to 2 portions of 1/3c each. Then you season.

 

OK, well, I just made a crazy good 1/2 sandwich from the leftovers of that last, but I’ll save the principle particulars for another time.

 

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  1. Tom Murin January 3, 2016 at 07:38

    Very nice. You should have a warning not to view this post when hungry!

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About FreeTheAnimal

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2020, has 5,000 posts and 120,000 comments from readers. I blog what I wish...from lifestyle to philosophy, politics, social antagonism, adventure travel, nomad living, location and time independent—"while you sleep"— income, and food. I intended to travel the world "homeless" but the Covid-19 panic-demic squashed that. I've become an American expat living in rural Thailand where I've built a home. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. [Read more...]

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