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Old 10-08-18, 01:48 PM
  #51  
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Originally Posted by KraneXL View Post
Well its my cheat day so I didn't count them.
You call that a cheat meal ??....looks like a healthy balanced meal to me.
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Old 10-08-18, 03:48 PM
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Originally Posted by wolfchild View Post
You call that a cheat meal ??....looks like a healthy balanced meal to me.

Well I don't consider a cheat meal to always have to be junk food. After all, even healthy foods will make you fat if you eat enough of them. For me, that cheat meal is more like a psychological time-out regardless of what it contains. Its the day when I don't think about portions, or calories, or nutrient. Instead, I consider only those things I like to eat and enjoy (in most cases, that's not anything unhealthy). So if I want to eat ice cream, I can without guilt. In this case, it was about volume.


Although my true weakness is actually simple carbs -- I love fruit juices for example, so that normally tops my list. I also made some corn bread (pictured earlier) which isn't exactly unhealthy but not normally a part of what I eat. I may also put preserves on it, but not this time.


Anyway, that sandwich was huge (the photo doesn't give it justice) containing about 3 times (over a pound of meats) what I'd typically eat per meal. I literally ate half then felt stuffed and had to wait 30 minute before I could finish it. It contained all of my favorites and was delicious. The good news is, I got it out of my system, but afterward begins my 24 hour fast. What is your cheat meal?
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Old 10-08-18, 04:03 PM
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Originally Posted by KraneXL View Post
What is your cheat meal?
Hot spicy chicken wings...or Pizza topped with everything I can think of...or Haggen Dazs ice cream...I only indulge in one of those once in a while...The thing to remember is that one persons cheat meal can be another persons regular daily meal, some people seem to do just fine eating things that others consider as unhealthy cheat meals.
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Old 10-12-18, 05:33 AM
  #54  
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Smoked Sausage & Cheesy Rice

Olive oil and skillet dinner. My two favorite words.







The Recipe

https://bakeatmidnite.com/smoked-sausage-cheesy-rice/
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Old 10-14-18, 08:45 PM
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Malay Fried Rice

I'm not the biggest fan of curry but when you prepare it yourself you get to adjust as you see fit.




The Receipt

https://bakeatmidnite.com/malay-fried-rice/
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Old 10-20-18, 10:17 AM
  #56  
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I tried the Tennessee deep fried burger (2:23). I used two cheese: sharp cheddar and aged Swiss and it was fantastic (dressings optional). Will try the other two in the coming weeks. Cheat days only folks. See below.








WARNING: IF YOU ALWAYS EAT LIKE THIS, YOU'LL LOOK LIKE THE HOST.

Hmm, 100 year old oil? And to think I have reservations after the second use.

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Old 10-28-18, 07:33 PM
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I'm developing considerable respect for the pros who do food photography. Must be hard to do. Or maybe it's just the presentation. One of my wife's typical pizzas:



Tonight, it's wheat, bean, and celery au gratin, a casserole.
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Old 10-29-18, 01:10 PM
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Originally Posted by Carbonfiberboy View Post
I'm developing considerable respect for the pros who do food photography. Must be hard to do. Or maybe it's just the presentation. One of my wife's typical pizzas:



Tonight, it's wheat, bean, and celery au gratin, a casserole.
Magnificent! I thought quiche at first, but the pizza looks just as appetizing.

As for the food photography, its all about the presentation. It typically requires a two person crew: One specializes in creating the perfect setting, while the other takes the photos.
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Old 10-29-18, 01:41 PM
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Originally Posted by KraneXL View Post
Magnificent! I thought quiche at first, but the pizza looks just as appetizing.

As for the food photography, its all about the presentation. It typically requires a two person crew: One specializes in creating the perfect setting, while the other takes the photos.
I thought candle-lit, diffuse dim lighting and no flash was just right. My "crew" created the pizza while I loafed.
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Old 10-29-18, 02:35 PM
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Originally Posted by Carbonfiberboy View Post
I thought candle-lit, diffuse dim lighting and no flash was just right. My "crew" created the pizza while I loafed.
Well, typically its consider high-key lighting for food. But that's just a fundamental not an absolute.

The candles were the reason I first thought quiche. But it makes a brilliant advertising idea for selling pizza.
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Old 10-29-18, 05:04 PM
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Originally Posted by KraneXL View Post
Well, typically its consider high-key lighting for food. But that's just a fundamental not an absolute.

The candles were the reason I first thought quiche. But it makes a brilliant advertising idea for selling pizza.
That's what we're doing here - selling the idea of good food.
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Old 11-01-18, 05:15 PM
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Indeed, and I'm always up for new food ideas -- as long as its not too complicated. I'll be trying the pizza (as soon as I have all the ingredients), and the quiche it reminded me of soon.
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Old 11-01-18, 09:33 PM
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Originally Posted by KraneXL View Post
Indeed, and I'm always up for new food ideas -- as long as its not too complicated. I'll be trying the pizza (as soon as I have all the ingredients), and the quiche it reminded me of soon.
To challenge you a bit more, that's a whole wheat crust using my mom's decades old sourdough starter. One of my fave toppings is pesto and garlic (6 cloves).
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Old 11-14-18, 03:00 AM
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🍍 🍌 Pineapple Banana Smoothie

Took a chance and dumped in a cup of fresh pineapple (which I have eaten in decades) I picked up from the supermarket this week. Wasn't sure how the two would mix but it turned out to be delicious! This one goes to the top of the list.

Will try adding strawberries next time -- although they don't tend to penetrate chocolate protein very well. Maybe I'll wait and try it with the vanilla instead?


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Old 11-26-18, 06:43 PM
  #65  
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🐔 Crispy Baked Chicken Thighs




Recipe

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Old 11-26-18, 06:48 PM
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I am participating in the Dean Ornish cardiac rehab program. I have class tonight.

Tonight we are having a lentil chili, baked potatoe, and a salad. For dessert we are having mixed fruit.

Amazingly enough, my new plant-based diet is very satisfying.

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Old 11-26-18, 07:27 PM
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Originally Posted by eja_ bottecchia View Post
I am participating in the Dean Ornish cardiac rehab program. I have class tonight.

Tonight we are having a lentil chili, baked potatoe, and a salad. For dessert we are having mixed fruit.

Amazingly enough, my new plant-based diet is very satisfying.

Sounds yummy. Photos?
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Old 11-27-18, 01:03 AM
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Originally Posted by KraneXL View Post
Sounds yummy. Photos?
Here you go...


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Old 11-27-18, 01:05 AM
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Originally Posted by KraneXL View Post
Sounds yummy. Photos?

Here you go...


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Old 11-27-18, 12:13 PM
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Now that looks tantalizing. ^^

I had fresh pineapple and strawberries just last week (see smoothie). When you mentioned mixed fruit I envisioned that high school canned fruit cocktail.


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Old 12-09-18, 02:05 PM
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Originally Posted by Carbonfiberboy View Post
To challenge you a bit more, that's a whole wheat crust using my mom's decades old sourdough starter. One of my fave toppings is pesto and garlic (6 cloves).
I love those too, but I only have on clove left. I have some wheat flour in the cupboards, but I've never made dough before and I know there's a technique to preparing it. I have watch some video so it doesn't look too hard.

I'm not too sure about the sauce either since its 50/50 as to prepared or make it from scratch. I do have enough tomatoes from my garden. Maybe I should just buy it? I mean who still makes pie crusts these days?

I was going to cook a carrot cake before, but it doesn't look like my building is going to have a Christmas party but that scratch recipe is exhausting.

I prepared a buttermilk cornbread for the Thanksgiving party in my building which was simple and quick but ended up falling asleep before the event started and missed all the food. Guess that's what I get for staying up all night.
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Old 12-10-18, 03:26 PM
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Originally Posted by KraneXL View Post
I love those too, but I only have on clove left. I have some wheat flour in the cupboards, but I've never made dough before and I know there's a technique to preparing it. I have watch some video so it doesn't look too hard.

I'm not too sure about the sauce either since its 50/50 as to prepared or make it from scratch. I do have enough tomatoes from my garden. Maybe I should just buy it? I mean who still makes pie crusts these days?

I was going to cook a carrot cake before, but it doesn't look like my building is going to have a Christmas party but that scratch recipe is exhausting.

I prepared a buttermilk cornbread for the Thanksgiving party in my building which was simple and quick but ended up falling asleep before the event started and missed all the food. Guess that's what I get for staying up all night.
My wife makes pie crust, bread, sauce, ketchup, and salsa, all from scratch. Control of ingredients is everything in food preparation. I suppose we both make everything from scratch. It takes both of us to make a lot of this stuff, mostly a combined judgement thing. She's the pie crust queen, though: whole wheat, butter, and oil pie crust which is absolutely the best crust I've ever tasted.
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Old 12-11-18, 01:10 AM
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Originally Posted by Carbonfiberboy View Post
My wife makes pie crust, bread, sauce, ketchup, and salsa, all from scratch. [color]Control of ingredients is everything in food preparation[/color]. I suppose we both make everything from scratch. It takes both of us to make a lot of this stuff, mostly a combined judgement thing. She's the pie crust queen, though: whole wheat, butter, and oil pie crust which is absolutely the best crust I've ever tasted.
How right you are. You never know what you're getting in your food otherwise. Modern appliances makes from scratch easy, but all I have at the moment is my bare hands.
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Old 12-11-18, 11:19 AM
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Originally Posted by KraneXL View Post
How right you are. You never know what you're getting in your food otherwise. Modern appliances makes from scratch easy, but all I have at the moment is my bare hands.
Don't need modern. Use what your gramma used, because that's how you want to cook. Don't use anything she didn't use. You need a selection of wooden spoons and spatulas, measuring spoons, measuring dry and wet cups, a kneading board or counter - wood works really well. A rolling pin, preferably ball bearing. Bowls, big selection. Grater. I can't think of anything else. Oh - someone to show you how. It's kinda like the difference between having a coach and being self-coached. On your own, it's going to be trial and error. Kneaded bread dough when pinched should feel like your ear lobe. When a finger tip is inserted in fully risen bread dough, it won't bounce back, the hole will just sit here. Saute means "jumping:" when it stops jumping (sizzling) it's done. That kind of thing. There might be a local kitchen store that offers classes.
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Old 12-20-18, 06:24 PM
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Finally perfected my corn bread recipe. Have been trying subtle little tweaks and adjustment on the ingredient and upon my latest results resulted in a moist and flavorful butter milk cornbread.


I know, I know, there's a hundred different way to make cornbread. But I prefer the 50/50 ratio of flour to corn meal method. My results come from the supplementary ingredient such as whether to use butter, sweeteners, baking soda, baking power, salt, etc. and to what amounts.


Personally, I like my bread to rise so I use the maximum amount of baking powder. I also switched to a wheat flour which results in a slight robust flavor that I am pleased with. I also bought some white meal as an experiment, but have yet to test the results of that mix. When I do, I'll let you know. Stay tuned.


In other news, cooked some baked chicken last night and it is sooo good! Bought a new season Weber Roasted Garlic & Herbs, I then added olive oil, fresh squeezed lemon juice and butter to the pan. During the final 10 minutes of cooking I turned the over up to broil and that resulted in a crispy skin (I generally take the skin off, but I left it on this time)



EDIT: For phot.



Pork loan chops





Recipe

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