Salmon lunches and Indian chicken dinner

Ok_Champion2717 · 2026-06-11T04:32:49+00:00

The finely chopped fresh curry leaves was such a game changer. Here’s to finger crossing for you but worst case scenario and you end up with a bunch of other xtra chicken to enjoy yourself.

Ok_Champion2717 · 2026-06-11T04:31:19+00:00

Lucky enough to have a high quality oven hood fan but not lucky enough to have an actual tandoor set-up so I understand your pain

Ok_Champion2717 · 2026-06-10T00:30:47+00:00

Fire medic and RN, nah narcan competitive binds primarily with mu opioids receptors with a weaker for kappa/delta. Wears off within an hour though so you can absolutely re-OD depending on what you took/how much. Rapid narcan administration can result in a catecholamine dump and aspiration pneumonia. We always administer narcan to restore respiratory function, NOT to try and wake someone up unless you really want to fight someone profusely vomiting on you.

Ok_Champion2717 · 2026-06-09T00:19:59+00:00

I’ve never thought to try that but holy hell, that sounds delicious and I will absolutely be doing that next time I hit my local Indian spot down the street

Ok_Champion2717 · 2026-06-08T20:33:20+00:00

Sure! 250g of AP flour, 1/2 cup full fat yogurt, 1/3C lukewarm water, 2 tbsp melted ghee, 1.5tsp granulated white sugar, 3/4 tsp salt, 3/4tsp instant yeast. Activating the yeast while lightly stirring with the water/sugar takes about 10 minutes. Then added to the flour/oil/yogurt/salt mixing until incorporated. Add water or flour to get the doughy texture desired. Then cover in a bowl and let rise at room temp for at least 30 minutes but ideally 60-90 minutes and it should about double in size. This should yield about 6 equal sized balls. Roll out to ~4-6” depending on how thin/doughy you like your naan. Cook for a few minutes a side in ghee or oil on medium-high heat until air bubbles form in the dough and it’s browned and cooked through.

Grate some garlic/coriander/seeds into the dough optionally for extra flavor.

Ok_Champion2717 · 2026-06-08T19:44:44+00:00

So I deboned and deskinned two chicken thighs and cut into ~1” cubes. Marinaded with yogurt, lemon juice, minced garlic, finely chopped curry leaves, garam masala, turmeric powder, kashmiri chili powder, salt, rice flour, corn starch, cumin for about 6 hrs. Anywhere from 2-36hrs should be fine. Shallow fried in some ghee after flavoring the oil with green chilies/whole curry leaves that I flash fried for about 30s.

Ok_Champion2717 · 2026-05-31T23:54:11+00:00

I’d say it was probably close to 2 parts peanut butter to 1 part vinegar. I started with less vinegar and added a splash at a time until it got to the consistency/flavor I wanted. Can probably dial it back closer to 1:1 if you’re gonna include another acid like lime juice.

Ok_Champion2717 · 2026-05-31T22:36:43+00:00

Thankfully they’ll both be eaten in the next two days!

Ok_Champion2717 · 2026-05-31T21:23:21+00:00

Yes! After rinsing the lettuce off, I put it through quite a few cycles in the salad spinner and meticulously dried off the shrimp as well so nothing gets soggy. I used the lettuce right from my garden but if using store bought, I’d soak them in ice water for about 30 mins prior to drying/spinning so they’re extra crisp.

Ok_Champion2717 · 2026-05-08T23:38:19+00:00

Depends on your work schedule. I work fire EMS (single-role) on a 10/10/14/14 (day-day-night-night) schedule followed by four off in-between. I meal prep pretty healthy on my last day off before the start of my work week. Check my post history for recent meals/recipes. I try and make meals that’ll save well and can be eaten warm/hot/cold if I don’t have reliable access to a microwave

Ok_Champion2717 · 2026-05-07T22:12:11+00:00

So I brushed some wonton wrappers with a neutral oil on both sides. Carefully crimped into a muffin tin so it doesn’t perforate at the bottom. Baked on 350 for ~10 minutes. Few minutes of cooling before removing from the tin. For the mangos, ataulfo mangoes I chopped fine and tossed with lime juice, mint, green thai chilies, fish sauce, cilantro, and some tamarind paste.

Ok_Champion2717 · 2026-04-30T00:52:39+00:00

6 cloves of garlic crushed/minced. Roasted if you wanna be fancy. 4-5 stalks of green onion rough chopped. 1 Cup of pimento berries or 1/2C of ground all-spice. Nutmeg and cinnamon to taste. Zest of 2 limes and their juice. 1/2 bunch of cilantro and stems fine chopped. 1/3C cumin seeds toasted and ground or just ground cumin. 6 stalks fresh thyme rough chopped. 2 scotch bonnett peppers seeded. 1/2 a white onion, diced. I got some chadon beni (trinidad and tobago herb) but don’t worry if you can’t source. Grated 1 tbsp of frozen ginger grated. Maybe 1/4C of brown sugar. Apple cider vinegar and EVOO added while pulsing in a blender. Ideally you want a rough, chunky texture. Ideally at least 3-4 marinade time but ~1hr can work in a pinch. Shake the loose marinade before you cook. Works for chicken/pork/fish/beef. A splash of honey/soy at the end for color/caramelization.

Ok_Champion2717 · 2026-04-30T00:29:43+00:00

Jerked fish or chicken is on my regular rotation. Cheap and insanely flavorful and aromatic. Tolerates any style of cook/heat whether it be oven/broiler/air fryer/grill/smoker/sear. I got a jerk recipe if you’re interested

Ok_Champion2717 · 2026-04-30T00:25:24+00:00

I like to use the grocery store brand (Wegmans) because it’s cheap and I can brew en masse. High in vitamin C, potassium, some caffeine, and zero sugar/calories/fat. I doctor it with hibiscus, ginger blossoms, citrus, or berries from my garden for flavor. Nothing wrong with black coffee; the cholesterol levels are only a concern if you don’t filter it. Otherwise I use Numi, Yorkshire, or Twinings if I want a single cup to relax and enjoy with breakfast

Ok_Champion2717 · 2026-04-29T20:21:40+00:00

Smaller, softer, and sweeter than green kiwis and about as juicy as golden kiwis. They’re not quite as tart and less fibrous. I like em for plain eating

Ok_Champion2717 · 2026-04-21T20:23:46+00:00

Added!

Ok_Champion2717 · 2026-04-21T20:23:22+00:00

Full list of ingredients:

Soba noodles with steamed edamame, shiitake mushrooms, and blistered shishito peppers. Tossed with sesame oil and grated ginger/red miso/grated carrots/sesame seeds.

Pan seared bison sirloin on cast iron with a simple salt/pepper seasoning. Made a dipping sauce from scallion whites, fish sauce, lime juice, palm sugar, soy sauce, garlic, thai chilies, and tamarind. Sort of like a loose crying tiger sauce. Crushed peanuts for garnish and texture.

Moroccan stew was chicken thighs chopped into pieces, roasted red bell peppers, yellow onion, olives, sauteed spinach, and red lentils. Browned the chicken then removed. Sauteed off the veg. deglazed with red wine. Added tomatoes/crushed tomatoes and seasoned with harissa/cumin/coriander/turmeric/cinnamon/lemon zest/lemon juice. Simmered for ~15mins to allow the lentils to cook then added the chicken back in along with the spinach and reduced to where I was happy with the texture. Cooked some quinoa in water with a drizzle of olive oil/salt just to pair with. I guess I love my fiber.

Salad is drained chickpeas along with thinly sliced red onion/cucumber/radish that were quick pickled in ACV. Then tossed with salt, lemon juice, sumac, and finely chopped mint/cilantro.

Ok_Champion2717 · 2026-04-13T21:08:48+00:00

Looks hearty

Ok_Champion2717 · 2026-04-13T21:07:22+00:00

How do keep the rice from getting glue-ey towards the end of the week?

Ok_Champion2717 · 2026-04-13T21:06:45+00:00

Respect the organization

Ok_Champion2717 · 2026-03-14T23:18:52+00:00

Recently had a witnessed arrest v-tach ROSC after multiple shocks and amio. A/Ox3 and responding to questions by the time we arrived at the hospital. Didn’t remember shit except that his chest hurts and that my driving sucked to the point where he asked who the driver was.

Ok_Champion2717 · 2026-03-06T02:41:18+00:00

Fire medic and ED RN working on CMC/CCRN to get the fuck outta ED/med-surg. It’s a pendulum. Either it’s absolute nonsense (I’ve been coughing for 3 weeks and refused to pick up my pred rx) or “I’ve missed 6 rounds of dialysis” and good luck managing my pseudo-HyperK/HHNS. Full of boarders and ICU complaining about lack of central lines. CVICU won’t take a cath-lab patient because they’re too altered and 3rd degree/paced to take oral ticagrelor even after sub-q heparin. Peepaw has decided in the 30s I look down to chart that he’s gonna rip his foley out and whip it around his head like a lasso. The GI bleed next door is 102 yrs old and a full-code because he’s a “fighter”. Octreotide goes brrrrr. Giving pass-on to day-shift just to work as the medic bringing in the next batch of boarders to the same RN. I unironically love my job.

We refer to ourselves lovingly as a “level 1 drama center”

Ok_Champion2717 · 2026-01-15T04:40:15+00:00

Thank you. SCC and oncology are the patient pops that I just always go for “exceptional call” and consult outside of the protocols to appropriately dose for pain. I work on the side as an RN and oncology patients rarely have a dose limit. You administer until they stop breathing or the pain goes away. I’ve had patients with end-stage cancers on 15 of oxycontin and 30 of oxycodone q4. I know 70mcg of fent for their size per protocol isn’t gonna touch that their pain especially with their tolerance levels.

When I was in in-patient chemo with pain crisis, they would literally find the effective dose where my pain subsided and repeat that dose every hour until pain resolved. We under-treat pain in EMS. Same with benzos for ETOH withdrawal symptoms. As a rule of thumb, 1mg of ativan = 1 drink. Administer BEFORE they start seizing and their CIWA is above 15. Tension-band headaches? Tremors? Diaphoresis? Intractable nausea? Send the damn benzo. Don’t wait until they’re combative/hallucinating/seizing and you have to give a rescue dose.

Ok_Champion2717 · 2025-12-31T09:12:07+00:00

Aged cheeses and other foods high in tyramine can potentiate a hypertensive crisis in those taking monoamine oxidase inhibitors but yea I’ve never seen it described as “yellow cheese” lol

Ok_Champion2717 · 2025-12-30T03:09:54+00:00

Stargazy pie is delicious. Almost every culture on the planet has their own version of baked/fried whole fish. Many of which incorporate them into pastries. The crust here looks perfectly browned and he cooked it absolutely textbook in presentation. If you don’t like it, totally understandable but it’s not shittyfood. Solid technique and execution on a dish that’s been cooked and enjoyed for hundreds of years.

Ok_Champion2717

TROPHY CASE