Tundras live: Dumb Dad Jokes, Incorrect Opinions, and Relationship Advice.

Too bad you don't like fish, but I also understand a lot of people don't. Salmon filets (wild-caught Coho or Chinook) are go-to's in our house. Easy to thaw out and easy to cook in the oven or on the pellet grill, with a ton of options for seasoning them.

We buy our beef in bulk (half steer) so we have a mix of cuts in the freezer from t-bones to round steaks to chuck roasts to burger (lots of burger). Taco meat (we just eat it in a bowl with lots of stuff on top and some corn chips to dip in it) is a regular when we didn't plan ahead - you can cook 2lbs of ground from frozen in pretty short order (we don't own a microwave). On weekends sometimes I'll smoke a sirloin roast if I plan ahead.

We also usually buy 6-10 whole chickens at a time from a local farm. We'll save 3-4 of them whole and cut up the rest before freezing. The whole ones we'll do in the crock-pot usually - throw it in frozen (breast down) with a little water, herbs and spices, and some root veggies (similar to the roasts we do) and let it cook 8-10 hours on low. After we get most of the meat off the bird, we put all the bones back in the crock pot with the liquid, add some more celery, carrots, onion, garlic, and spices, fill the crock pot with water and about 1/4 cup apple cider vinegar, and let that simmer for two days on low. Then we strain the liquid and pressure can it and will end up with 4 quarts of chicken broth from that.

We've got a variation we call "Pad-like Thai" that we make with chicken as well - I prefer cooking up the thighs for this. Julienne a bell pepper and a medium carrot and slice up some mushrooms (shiitake ideally). Mince 2 cloves of garlic, and chop up the chicken into ~3/4" pieces. Get some water boiling for pad thai noodles (if you want to use them - sometimes we don't). I make a sauce that is 3 TBSP soy sauce or tamari, 2 TBSP rice vinegar, 2 TBSP lime juice, 4-5 TBSP peanut butter (crunchy), and 1-2 TBSP Frank's Red Hot or similar hot sauce (vary by heat you want) and whisk it with a fork to fully mix it up. I'll heat up a large frying pan on the medium-high side with some sesame oil, toss in the garlic until fragrant, then the chicken and cook until mostly cooked through. Next goes in the mushrooms, carrots, and bell peppers and cook until they are getting hot but still have some crunch. Beat up 1-2 eggs, then push everything out to the sides and scramble the eggs in the middle of the pan before then mixing everything into the eggs. Finally, take the freshly cooked noodles (try to time things right so they are done about the same time) and toss them with all the cooked stuff and the sauce.

Chili is a rainy/winter crock pot dish that's easy to toss together before you leave in the morning and ready when you get home. Cornbread is quick to make when you get home to have with it.

Soup of all kinds is super easy to make and there are so many different options there. Since we have our own canned chicken stock in the cupboard, that's easy to make as well.

 

This is true. It is hard to find one that really cooks on "low" - once we did, we keep buying new crocks for it if we break one rather than replacing the whole unit.

I know this all too well - even tiger prawns are a pain in the ass!

 

Nice write up, appreciate it.

 

My wife and I both like to cook, and usually are pretty good at ad-libbing based on what we have in the fridge and freezer. We had our own website for a while (based on "primal/paleo" eating) but haven't maintained or posted to it in years now - though we still use it for looking up our old recipes.
Purely Primal – Dine In

They're not all winners, and no idea if all the pictures still show, but it's got a bunch of random stuff that we still make pretty regularly.

 

^ Lots of great info here..
We make taco meat and have taco salad or tacos now and then.

I love a roasted chicken, usually brine it overnight in a beer (or whatever ) brine.


I wish I could get my wife to eat more fish.
I make Brown Sugar Chili Rubbed Salmon sometimes when the kids come over for the holidays.
She likes it, but when I ask if she wants it with just me and her she declines.

Brown Sugar Chili Rubbed Salmon Recipe (andiemitchell.com)

I also make a Fish en Papillote, which I like and so does she, but whenever I recommend it, 'no'.

Fish en Papillote Recipe - Mediterranean-Style! (fromachefskitchen.com)

 

Add some lamb to that rotation. And I don’t know how you go about planning meals, but I think my wife starts with a regional interest and goes from there. That way the protein comes second.

The wife and I have very clear lines drawn in the meal planning. I occasionally suggest something and she ignores it. I also buy all the cookbooks she wants, so it balances out.

She has 15-20 items in rotation and will try something new every week or two. She keeps trying to cook more vegetarian, but thankfully hasn’t found much momentum. It probably helps that she normally finds me shoving some deli meat or leftovers (with meat) in my face
-hole after a veggie dinner.

As I have mentioned here before, I keep the freezer stocked with smoked chicken and pork shoulder. Great for easy dinners like tacos, nachos, soups, chili, sammiches, etc.

 

Speaking of cooking…We took our quarterly trip to the local asian market yesterday. I love asian food (salty, umami flavors) so I enjoy walking the aisles.

We talked about getting a salmon for dinner since we want to add more seafood into the rotation, but then got distracted by…

The price is stupid, but I paid that much for a strip about 1/3 that size when I was in Japan. Was fun to try. Let the Blackstone get scorching hot and then 20sec per side. Delicious meat butter.


And just kept rolling with the NY steak for dinner. Best part was the meat counter person rung these up at the Select price. And I finally cooked them nearly perfect too!

 

https://youtu.be/oh8zcbC_Dcw?si=BO5ev0Ce56rsZKlD

 

So appropriately worded

 

Just joined Costco last Month because my BIL who's a fantastic cook told me the meat there is 100% better than what you get at the local supermarket, and boy was he right. These steaks are amazing.

 

I agree...only time a local grocery store sells better meat is when it's on sale as a loss-leader. Even then, not sure it's better. Costco cuts their meat a bit thicker, which I like.

Having said that, your $17/lb is what Costco charges for Select grade where I live. Prime is around $25/lb

 

What’s for sale?

 

nice

 

Great advice.

 

No such thing as wagyu if you're not in Japan.

 

right?
like let’s hit 50 in a single thread in under an hour!

 

Get ready to nuke!

 

For a $30 item..

Chrome Tundra wheel nuts plus 4 locking nuts | Toyota Tundra Forum (tundras.com)

 

https://youtu.be/USCEsv39FvY

 

$105/lb is not a deal (even for Wagyu)...

 

Keep an eye out for when they do the huge tenderloins; they're about $80-$110/package, but you can get 8-9 nice size good quality fillets out of it

 

... for just over 1/4 lb of meat