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Old 05-27-09, 02:54 PM   #1
MrCrassic 
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Ballparking quantities.

NOTE: I am well aware that the best way to avoid this problem would be to cook my own food, but this is not always possible.

There are times where I have to purchase food from outside while working. My new job, like all of the jobs that preceded it, is mostly sedentary with some light walking here and there. I plan to commute by bike at least three days a week, with four being the goal.

In the days that I'm not cycling, I try to eat light to adjust to the little activity required by my job. Today, I bought some vegetables at a gourmet to go with my chicken noodle soup and bread. Unfortunately, the veggies were glazed with an unknown amount of butter.

How can I account for this on a tracking system like The Daily Plate? I usually don't care to track my caloric intake, but this week is light for me and I have the time to do so.

Thanks!
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Old 05-27-09, 04:38 PM   #2
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Originally Posted by MrCrassic View Post
Today, I bought some vegetables at a gourmet to go with my chicken noodle soup and bread. Unfortunately, the veggies were glazed with an unknown amount of butter.

How can I account for this on a tracking system like The Daily Plate? I usually don't care to track my caloric intake, but this week is light for me and I have the time to do so.
Sorry to point out the obvious, but you can't.

Ask for it without the butter or skip it
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Old 05-27-09, 05:58 PM   #3
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Just make an estimate.
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Old 05-27-09, 08:46 PM   #4
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Sorry to point out the obvious, but you can't.

Ask for it without the butter or skip it
I know it had a trivially obvious answer, but I figured that there might be some way to just guess based on what you see.

It was either that or I paid $3 more elsewhere. Plus, it really wasn't that bad; I was just curious about it.
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Old 05-27-09, 11:03 PM   #5
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Unfortunately butter and sauces are really hard to estimate.
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Old 05-29-09, 08:02 AM   #6
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In another episode, I went out to lunch with some co-workers to one of those "gourmet" chinese restaurants. Trying to be more careful, I chose the Shrimp with Mixed Vegetables. Sounds pretty lean, right?

Wrong. I got the shrimp and veggies...flooded with some brown or black sauce. At least the brown rice was neutral.
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Old 05-29-09, 09:07 AM   #7
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I'm a chef. I know how stuff is made. Let me tell you something your probably already know.

COMMERCIAL RESTAURANT FOOD IS NEVER PREPARED WITH YOUR HEALTH IN MIND!

Of course there are exceptions. I mean, even "raw" chicken has added salt because they inject it with sodium solution.
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Old 05-29-09, 10:58 AM   #8
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for some people, this is eating healthy :

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Old 05-29-09, 01:56 PM   #9
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I'm a chef. I know how stuff is made. Let me tell you something your probably already know.

COMMERCIAL RESTAURANT FOOD IS NEVER PREPARED WITH YOUR HEALTH IN MIND!

Of course there are exceptions. I mean, even "raw" chicken has added salt because they inject it with sodium solution.
Well, you don't need to be a chef to know that. You watch the Food Network, right?

Paula Dean is the heatlh expert. I consult her shows for my health-conscious dinners.

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for some people, this is eating healthy :

LOL; should've thrown another slice for the calcium.
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