thought i would make a thread on the meals you ate today/are curently eating

i have a picture of spinach and ricotta tortellini + some spaghetti with chicken and tomato sauce and some olives and fets MMMMMMMM http://forum.bodybuilding.com/attachment.php?attachmentid=853943&d=1188402958

http://forum.bodybuilding.com/attachment.php?attachmentid=853943&d=1188402958

You made me hungry. Damn you! :D

... Brad

hmm.. meals i ate today...

start with 2 eggs over easy with some deer sausuage.

lunch == ravioli and sweet tea

dinner = dollar menu at McD's

hmm... probably need to work on the diet a bit..

deer sausauge sounds good

very good.. pretty spicy.

its a good thing season opens up soon.. i'm about out.

you make it yourself - what goes into it?

no.. we home process everything but the sausage.

Although when i was a teen i worked for the guy who now processes my meat and my parents and it was just a big bag full of spices he made up his self. 50lb at a time. After it was in the casings and looped it was smoked for 12-14hrs. Sadly, I never learned the recipe.

that's cool you could make it nice and lean.
did someone say feta and tomato scone base garden pizza?

Breakfast:
150g Honey Bunches Oats w/Peaches, 250g milk
120g Banana Nut Crunch, 220g milk

Ride food:
Mini-bagel w/1 tbsp honey
2 pkg fruit snacks (170 cal/per)
2 powergels

Post ride/Lunch
260g Vanilla lowfat yogurt
90g Golean Crunch

Mid-afternoon:
3/4 cup short grain rice
1 can Rio Grande Vegetables

Dinner will probably be a 12" Subway Club

Evening snack food will probably be 1 or 2 more mini-bagels with honey.

Caloric goal for today is 4200-4500 calories.

today was a rest day but for breakfats i made bannan and pb stuffed french toast and man it was good!

some of my favorite recipies:
couscous (pasta you can make in the microwave) with honey.
sardine omlets,
liver burittos (if its spicy enough you can hardly taste the liver.)

One of the open secrets of good chefs, or it should be any chef realy is that they cook with stock (bone broth). See a real chef will use stock and a fast food restaraunt will use MSG. MSG is basicaly fake stock and if you put some MSG in water it tastes just like cheap stock/soup. That's what stock cubes and packet soups are. MSG.

Now stock isn't that hard to make and I make a pot of stock every week and use it in most of my cooking. I origonaly learnt a rather complicated method of making stock that required using certain vegetables and herbs but I stripped the recipie back one day with the intention of slowly adding things back in order to learn what taste influences they had but i liked the stripped back stock so much I stuck to it. So for a 7 1/2 litre (1 and 1/2 to 2 gallon) stock pot I will add 2-3 chicken carcasses and a pound of chicken feet ( the feet are optional but they make the stock gel) which I have soaked in cold water for say 10 minutes, drain, put the bones in the pot, fill the pot up with water to an inch from the top and put on high heat and bring to the boil with the lid on. You need to watch them here as they will boil over quickly. At this stage of the process you will get some scum rising to the top which you should skim off and as long as you get most of it its OK. You will always miss some which will stick to the side of the pot. Then turn down to the lowest setting, add a pich of salt and a dash of vinegar and let it simmer away for anywhere from 6-24 hours. You don't need to watch it at this stage and I just let mine go for 24 hours which makes a nice strong stock. Let it cool down and remove the bones and you have the basis of any good chef or cooks cooking.

Now you can either use a little or a lot in many dishes. Its the basis of any sauce and its the best thing for cooking vegetables or rice/grains in.

BASIC STEW.

2 lbs of stewing beef or lamb. Osso Bucco is paticuarly good for this.
1 lbs of kidney's (optional)
cooking fat (I use beef dripping)
1 onion coarsly chopped
garlic to taste
vegetables such as potato's, carrots, swedes ect.
cup of stock
salt, peppercorns, star anise.

On gentle heat brown some onions and garlic in some fat. Add a teapsoon (to taste) of salt and then the meat diced up. Add whatever vegetables you are using, then 7 - 8 pepercorns and 3-4 whole star anise. Then add the stock to just cover and let simmer with the lid on for a couple of hours. After a couple of hours I will take the lid off to let it reduce. Often I will cook this in a couple of goes as t ime alows letting it cool down in a sink of water and keeping it in the fridge. Its one of those dishes that gets better after being reheated a couple of times.

I cook this dish without vegetables (sometimes I use some potato's but not often) and serve it on fresh sauerkraut.

Basic vegetable stew/dish.

I do a vegetable dish with pretty much the same method in stock as well.

Start with onions, garlic, salt and pepper browned in a fat. chop up whatever vegetables you will use. I use carrots, zuchinni's,mushrooms, chinnese cabbage and bok choy usualy. Gently brown and then add say half a cup of stock. Let it simmer untill cooked to your taste. Turn off the heat and add a whole fresh egg per person. Stir untill the egg is cooked and serve.

Regards, Anthony