Frisco-Shrimp & Beef Skewers !!!!
Your presentations always amazes me.
You`re a true artist!
✿ L♦O♦V♦E ✿ & ✿ P♦E♦A♦C♦E ✿ღ ✿ & F♦R♦I♦E♦N♦D♦S ✿ ღ
"Keeping The Faith!" "Slim by Summer!"
HW: 250 - SW: 241 - CW: 154.7- GW: 140
1 month: 22 pounds (216) 2 months: 12.2 pounds (203.8) 3 months: 10.6 (193.2)
4 months: 9.7 lbs (183.5) 5 Months: 6 pounds (177.5 ) 6 Months: 12 lbs ( 165.5)
7 Months 7.1 lbs (158.4) 8 Months +1.6 pounds(159.8) 9 Months 2.7 pounds (157.1)
10 Months 8.1 lbs (149) 11 months +2 pounds ( 151) 1 YEAR!!! 2.6 pounds (148.4)
Hit "One-derland April 9th, 2011 (199.7)
"Half-Way Goal" April 25th, 2011 (194.8)
"Happyland 80`s" May 14, 2011 (189.6)
"Groovyland 70`s" June 20th 2011 (179.9)
" HippyDippyland 60's" July 16th (169.8)
" CQQL-land 50`s" August 25th ( 159.8)
"Normal BMI" 24.8 October 21st, 2011 (154.5) I am 5`6
"AWESOME-land 40's" Dec 1st 2011 (149)
"Century Club 100 Pounds" Dec 1st 2011 (149)
' ONE YEAR SURGIVERSARY!!!"
Two Year Surgiversary!!!"
Ahhh..... your gonna make me divulge a secret.....
Ya skewer after !!!!!
Even when I do teriyaki chicken or beef skewers with onions and bell peppers....... cook/grill everything to almost there...... than skewer than on a hot grill sear them up and serve.....
Learned this from watching a chef at a higher end restaurant in Tokyo. It was an open kitchen so I saw the guy skewering after about 3/4 cooking....than he dipped the whole thing in a sauce....than threw them on a hot grill to finish them off......My first thought was "cheater".....than "brilliant".
It looks a whole lot better also.....the individual pieces are visually more defined. And the sticks stay looking fresh...not all burnt.....
frisco
SW 338lbs. GW 175lbs. Goal in 11 months. CW 148lbs. WL 190lbs.
" To eat is a necessity, but to eat intelligently is an art "
VSG Maintenance Group Forum
http://www.obesityhelp.com/group/VSGM/discussion/
CAFE FRISCO at LapSF.com
Dr. Paul Cirangle
Hey Diane,
I've been trying to make either London Broil, Tri Tip or Boneless Rib work. Pictured is London Broil.
Leaner cuts are harder to make work and the tenderness varies.
I'm gonna get brave and try flank steak again....seems every time I try it....it's pretty tough. The problem may be that I like pink medium not red rare.
New York and fillet mignon are cuts I would use if I'm cooking for someone else or I would order in a restaurant.
Trying to keep the red meat down to a couple meals a week.
frisco
SW 338lbs. GW 175lbs. Goal in 11 months. CW 148lbs. WL 190lbs.
" To eat is a necessity, but to eat intelligently is an art "
VSG Maintenance Group Forum
http://www.obesityhelp.com/group/VSGM/discussion/
CAFE FRISCO at LapSF.com
Dr. Paul Cirangle
Here is another slaw combo I had, it was a regular creamy slaw, but had some apples shredded into it, and then used a Gorgonzola cheese crumble in it too!
Oh! Sweet and stanky! Yum!
Those look yum, bubs! I will be over in 3, 2, 7 minutes!
Brandilynn,
Been to the ATL once......had an uncle in Decatur.... he did "Chick Sexing".......sumpin to do with chickens??? Just remember he used to send use pens that said chick sexing on them.....they were a hit at school !!!!
I love the cabbage, corned beef and cabbage, slaw, stir fried.......
But you just gave me the idea to go deep with the slaw.......sweet....savory.....adding meats, seafood's, other veggies. Maybe an Asian twist. soy, ginger, sesame oil, bonito fish flakes, crumbled dried nori (seaweed)
Heck.... a de-constructed slaw dog..... basic cole slaw(edit: With a mustard Mayo!!!!! Come on !!!) with thin sliced grilled sausage !!!!!
I think you broke the code..... many low carb dishes can be created with a slaw base !!!!!
frisco
SW 338lbs. GW 175lbs. Goal in 11 months. CW 148lbs. WL 190lbs.
" To eat is a necessity, but to eat intelligently is an art "
VSG Maintenance Group Forum
http://www.obesityhelp.com/group/VSGM/discussion/
CAFE FRISCO at LapSF.com
Dr. Paul Cirangle
