What I ate: February 6, 2012


ate.2012.02.06.b.jpg

Lunch: Turkey club sandwich. With 3.0 oz. roasted turkey, 1 slice of bacon, lettuce and tomato on one slice of Barowski's wheat bread, cut in half, toasted, with mayo. And Kettle Chip barbecue potato chips.

ate.2012.02.06.l.jpg

Cooked 2 pounds of bacon, to freeze.

ate.2012.02.06.c1.jpg
ate.2012.02.06.c2.jpg


A batch of chana masala to freeze. Here's the mise en place for the dish. (There isn't a can of diced tomatoes in it... I was making two different recipes at the same time and got confused when I was taking the picture.)

ate.2012.02.06.c3.jpg
ate.2012.02.06.c4.jpg
ate.2012.02.06.c5.jpgNext up was a batch of tingua poblano - Mexican pork with potatoes and spicy tomato sauce.

It started with a center cut pork roast, which is a little expensive but I got 5 dinners and a lunch out of it, so that's not a bad deal after all.

ate.2012.02.06.c6.jpg

The most important thing is to get rid of that layer of fat. Aside from being fat, there's a tough layer of connective tissue between the fat and meat.

ate.2012.02.06.c7.jpg
Things were a bit out of control for a little while...

ate.2012.02.06.c8.jpg

The finished tingua poblano.

ate.2012.02.06.c9.jpg

After separating out the 1 lb. of pork for the tingua poblano I had a pretty good chunk left. I was going to sous vide it for pork stir-fry, but then all the sudden I had the idea of teriyaki grilled pork

Make a quick homemade teriyaki sauce with soy sauce, minced ginger, minced garlic, a little sake (rice wine) and a tiny bit of sugar. Bring to a boil then reduce the heat and simmer for a few minutes. It's the little saucepan on the picture of the stove, above. Let cool.

Very thinly slice the pork.

ate.2012.02.06.c10.jpg

Since this was a last minute change, instead of making a lot of marinade and letting the pork sit overnight in the refrigerator, I made a little bit of marinate and vacuum sealed it with the pork for an hour at room temperature. That did the trick. This really requires a chamber vacuum sealer, not one of those little Food Saver things.

ate.2012.02.06.c11.jpg

Grilled for 1 minute per side on a very hot grill and that's it! There was enough for a 4.7 oz. dinner serving and 2.2 oz. for a lunch salad.

ate.2012.02.06.c12.jpg

Snack: 0.8 oz. peanuts.


Dinner: Teriyaki grilled pork with rice and fresh green beans (boiled for 3 minutes in salted water).

ate.2012.02.06.d.jpg
And 2 glasses of Vine Street cabernet sauvignon.


Weight at beginning of the day: 119.2 lbs.
Weight at the beginning of the next day: 118.6 lbs.