i thought that was georgia o’keefe?

why's it always gotta be vaginas with you?

(Vag)

chick-Fil-a

You use the former, I assume.

i'm still lost on that

scrambled eggs, broccoli, and cheddar on focaccia bread.

Do you use BROCColi or broccOLI?

Do you mix the broccoli into the eggs?

BROCColi of course

not this time

I made chicken thighs "under a brick" (I didn't have a brick so I used some dumbbells) with noodled vegetables



Very happy with how it turned out. The chicken was delicious (meat was nice and juicy, skin was crispy), and those noodled vegetables felt (and functioned) like a pasta side. I cooked them in the same pan I was making the chicken; the leftover fat and a bit of lemon juice made for an awesome "dressing". Fantastic low-carb meal

Looks great, Jorge

what's the purpose of "under a brick"? I'm not familiar. Is it like pounding out a schnitzel, where you're going for super thin? Or something else?

The brick, or whatever you use to weigh it down, is flattening out the meat which helps it cook more evenly, and it's pressing the skin into the hot metal. Without the added weight lots of the skin would be tenting up and not getting as crispy as it comes out here (this one didn't come out perfect -- I fudged the flip after removing the dumbbells -- but it still turned out delicious and crispy). It's a real nice way to cook chicken thighs, I'd never tried it before. Italians call it chicken "al mattone".

how much ya bench?

and I'm not even oiled up, gentlemen!

Thanks for this!

a tin of smoked trout filets with some water crackers

Teriyaki.

Japanese teriyaki.