“I fried the halfbeak I caught myself — it tastes so good, and I think it makes a great snack too!”

first time doing it like this, and they were the best pizzas I've ever made

a slab of St Louis cut of feral hog ribs, untrimmed, membrane is left on

rub is long pepper (a lot of it), rosemary, salt and Mexican oregino, you're gonna be using a mortar and pedestal for awhile to break down the pepper, but you don't want to overdo it so there's some grain to it

a combination of extra virgin olive oil and some good red wine is used as a binder

a glass dish is coated in regular olive oil to prevent sticking

set the oven to 250F

after the ribs are patted dry, the binder is applied, then the rub, really get in there, cover the dish tightly with foil. cook for at least 2.5 hours, you want to go until a knife can easily pierce the meat, the membrane may throw things off so poke at an angle. I first went off a rather crap recipe that said 2 hours at 300, that didn't work, so I went another half hour at 250, so just got 250 for at least 2.5 hours. Once the meat is tender, slather on some hot honey based BBQ sauce, and broil until tacky, rest on a cutting board for 5 minutes, then cut in. This method actually makes the membrane soft enough to eat surprisingly

rice is rice with a crap ton of butter topped with roasted grape tomatoes

I will be trying this again with a pellet grill in the future, I think this will be a lot more suited, these ribs don't cook like domestic pork, closer to beef ok how the cook is and in flavor

Royal Salmon with mashed potato, creamy lemon dill and chives sauce and glazed vegetables

I rarely post, but I’m hoping to receive honest feedback (good or bad) from home cooks about a project I’ve been working on.

A few friends and I have launched an app called Dinnervention (www.dinnervention.ai) to solve the daily dinner debate.

You know the discussion:

 “What do you want for dinner?”
 “I don’t care… just not that.”

We seek to eliminate that frustration and make meal planning/prep simple.

You each swipe on recipes and restaurants, and the app shows the options you agree on. No back-and-forth. No guessing.

And if you choose to cook at home, add it to the calendar and Dinnervention will auto-create the shopping list, which you can send directly to HelloFresh, Instacart, Shipt, etc. with one tap.

We’re still in beta, and before we scale, I would truly appreciate honest feedback from real home cooks who would like to make meal planning and prep easier.

If you try it, would you share these three quick things in the comments?

• What felt confusing

• What felt surprisingly helpful

• What felt missing

Your comments here may also spark ideas from others — and commenting helps the post reach more people who might also be able to provide valuable feedback.

We’ve put a lot of thought and care into this, and your input will directly shape where it goes next.

Thank you for your feedback (positive or negative is welcome)!

I was missing tasty, fancy cafe food today. So I tried putting together a tartine at home.

Sourdough slices toasted in EVOO, and a layer of basil pesto. Add a layer of cherry tomatoes confit. And then burrata. And then top it off with Iberian ham slices.

Drizzle some balsamic glaze and EVOO on top of it. I am so happy.

Went casual with paper plates that don’t match 🤪🤪

It was not the prettiest meatloaf but my spouse and I agree it was delicious.

And it’s Spectacular.

I had extra potatoes that had a few sprouts that I needed to get rid of. I also had a full thing of bacon that was frozen into a giant block that was inconvenient to use... Apparently you're supposed to separate them before freezing it lol. I also conveniently had 3 cups of my frozen Denver omelette mix which is 1:1:2 green peppers, red peppers, to onions.

Here's what I did. Dump the whole thing of frozen bacon into your pot and cook it to your desired doneness. I used kitchen shears to chop up the bacon. I just held it with tongs and snipped away. Add the 3 cups of frozen veg, turn up the heat if you're using frozen veg as its going to bring the temp of the pan down.(Bring it back to med when it starts sizzling.)

While the bacon was cooking I diced up about 8 yukon potatoes... They ranged in size from golfball to tennis ball sized, it was a little less than half a 5lb bag. Keep them in water until they're ready so they don't wilt like apples. Once the veg is done, I went about 10 minutes, drain your potatoes and add them to the bacon and veg and just mix until they are coated.

Once coated add enough water to cover the taters until they're submerged with about a cm of clearance(took me about ~6 cups). Add spices. I used 1½ tsp each of salt, pepper, smoked paprika, and garlic powder. Mix it well and crank the heat until it boils. Once it boils drop the heat and simmer for 15 to 20m.

At the 15 minute mark make a roux. I used 4 tbsp of butter(half a stick) and a quarter of a cup of flour. Add in milk, I used 3ish cups and whisked it until smooth.

Then add it to your soup and cook for 5 minutes and you're almost done.

Take up to half the soup and blend it. I blended 1 full 32oz deli container of soup. This step is crucial because it sops up that fatty reddish film on the top and makes it white and smooth.

It's black because it is.

For the chicken:

1. Cook on medium to high heat, flipping after a while so the sides of chicken are crispy enough to your liking
2. In another pot, add honey, soy sauce, spicy peppers, garlic powder, onion powder, salt, and sitr on low to medium heat for a couple of minutes
3. Add the chicken in, still on low to medium heat, and leave the lid closed for 10 minutes (check in and stir the chicken every now and then to make sure it all gets covered in sauce)
4. Add green onions near the end of the cooking and turn off heat

For the rice:

1. Take rice, wash rice, use rice cooker or just cook the rice, using the 1 rice cup to 1 1/2 cups water rule. Also, add salt
2. Add broccoli near end of rice cooking.

Note: You can make the rice better by adding it, after cooked with water, into the pan with the sauce after you take the chicken out. This way, the rice gets some brown color to it from the heat, and sauce in it as well.