gsteinb

yeah I don't know. By definition anything you add in that way is apt to be processed which is generally 'crap.' that isn't to say it doesn't have sport value. but if you want to be a health food nut drink water, maybe juice (though the sugar will probably give you diabetes), and eat locally grown non pesticide veggies and such.

save10

I've made really good steaks on my little apt patio grill. i'm just not as consistent with it so i don't go that route as often. i dont use the oven as a broiler per say....just heat to finish. I love how it turns out on a cast iron skillet. You should try it if you havent in a while. I've used also vous vide a few times for steaks and its good...but its a lot of fuss.

Ygduf

everything we sous vide seems like 10x the trouble it's worth.

misterwaterfall

It's relatively fool proof, but yea more hassle than it's worth for most things. If you want to cook something for a long time to tenderize however, it's the business.

globecanvas

Cook's Illustrated is a great magazine.



IMO broiling steaks is the way to go for ribeye, strip, filet mignon, porterhouse. Grilling is great for making steak taste grilled, which is what you want for a typical grocery store steak. Broiling is great for maximizing the flavor of a quality cut, plus you get a lot more control and it's much easier to do a perfect job. Having said that we make steak like twice a year these days.



Last night as a treat for the kids I made oatmeal cookies with a bunch of nutmeg and cinnamon. So good. Unfortunately I ate about a half cup of raw dough and really regretted it in multiple ways.

Dunbar

IMO the best way cook steaks at home is to use a pre-heated cast iron skillet. Sear both sides of the steak(s) on the stovetop and then finish cooking them in the oven.

GeoNLR

I think I'm gonna have to act like that frozen character and just 'let it go'... I bet that not the only 'crap' (i.e. choc milk after) I take in and not even know it...

TheKillerPenguin

Seriously, water. You can get protein from eggs/yogurt and carbs from brown rice/basically anything. No need to resort to recovery drinks unless you realllllllly want chocolate milk or protein farts.

aaronmcd

One banana (mashed)
One cup greek yogurt
One Tbsp sugar

Mixed and currently eating.

mollusk

This thread has gotten very uptight!

I was just going to say that for lunch I ate some posole leftovers from making a batch last weekend. The key to great posole is making fresh pepper sauce and I had lots of dried ancho and arbol chiles lying around to get things started. It was awesome. A close friend from Central America wants to know how I made it. My MIL (Texas roots) asked for the recipe.

When I buy a pork shoulder will it be smoked for pulled pork or will it be posole? Both take FOREVER to prepare, though.

TMonk

^
<3 posole.

Also, I ****ing love cilantro.

I bought a bunch earlier in the week when I was preparing a big batch of some simple black beans, and I forgot how much I love it! I need to cook w cilantro more often.

misterwaterfall

Bought a couple pounds of middle neck clams and a fresh red snapper. V day dinner is gonna be off the hook!

mollusk

I cook a lot with cilantro. My favorite dish that I make is a cold avocado/corn/onion soup that is finished with cilantro oil (cilantro and olive oil pureed in a food processor and then put through a fine sieve) and creama, or sour cream if you are lazy or pressed for time.

That reminds me. I have some scallops that I need to cook ASAP. I love searing scallops and then drizzling with spice oil. I usually infuse a lot of cilanto in that.

furiousferret

Two weeks ago, I conceded and bumped my weight numbers on Cycling Analytics from 152 to 158. I'm back down to 153 Hope to be in 140's for San Dimas at the end of March.

Really just avoiding mega binge days is all it takes for me. I'm eating 'fairly' clean and getting my protein in, but not perfect.

mollusk

On Saturday I started marinating jerked chicken.

Today I am grilling it.

Also making "fake" callaroo. Using some kale and baby spinach to fake the correct greens.

mollusk

Smoked some chickens. Caramelized lots of red onion as a side, got the boiled potatoes to get done right on time for making mashed...

Thank goodness the Carolina slaw could go in frig early in the afternoon.

spdntrxi

just had a bunch of south india vegetarian food... God I'm stuffed.

mollusk

I am making a squid salad and miso soup. The squid salad (squid, red onion, grape tomatoes, kalamata olives, celery, flat leaf parsley, garlic, olive oil, salt pepper) is chilling in the frig. It takes some time to marry up the flavors.

I just finished making the dashi stock (water, dried kelp, dried tuna flakes) for the miso soup. That is the backbone. It smells perfect: kind of like a slightly burnt Chuck Taylor basketball shoe.

TheKillerPenguin

OM NOM!

I've been really trying to cut back on meat, but my body is definitely in open rebellion about it. Greek yogurt and eggs don't cut it :-/

Ygduf

I'm fat. Don't buy cases of builder bars on clearance if you have food issues!

Dunbar

Never much cared for protein bars myself. My latest indulgence - granola in my post ride cottage cheese. I could eat a whole bag of that stuff in one sitting (Bear Naked brand.) That said, I can see my ribs in the mirror so I think that I may be getting too skinny.

caloso

I take my Chucks medium rare, thanks.

mollusk

The old-school quote is to "Take two of these and call me in the morning."

caloso

These were my varsity team shoes. Ghost Docs FTW!

TheKillerPenguin

My experience with exogenous ketones - The Eating Academy | Peter Attia, M.D. The Eating Academy | Peter Attia, M.D.
thoughts?