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what did you have for tea?

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RickIcon...02-06-2020 @ 22:22 
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I am a bench-only guy
Member 3, 9318 posts
SQ 185, BP 175, DL 235
595.0 kgs @ 140kgs UnEq
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Lunch:

https://i.imgur.com/DQlourd.jpg

Egg, cheddar, chilli, and spring onion quesadilla. Couple of fat red chillis in there to make it fun.

Dinner:

https://i.imgur.com/RaZGSP5.jpg

Steamed chicken with chinese sausage and shiitake; sichuan dry-fried green beans; rice.

This seems to be turning into nothing but a copy of my Insta. If you'd like me to keep posting, let me know. Otherwise, I'll stop wasting everyone's time.
jtIcon...10-06-2020 @ 20:05 
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First pull 1.47 lowest pull 1.14
Member 332, 6667 posts
If no-one is reading it, is it wasting their time?

Food looks super
danbaseleyIcon...10-06-2020 @ 21:58 
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A member for 6 years and still no mouldy peanuts
Member 1252, 3467 posts
SQ 160, BP 102.5, DL 215
477.5 kgs @ 98kgs UnEq
I'm doing Intermittent Fasting.

Can't say I enjoy it. But, I have lost some weight - having put on quite a bit in the last year.

Today I ate:

650 grams of Mini Chicken fillets, cooked with a bell pepper, splash of lemon, chilli, salt, cumin, low sugar bbq sauce, chilli sauce and very liberally seasoned with Grains of Paradise - for the 6-paradol - and Sumac: because its great on chicken.

I also had a smoothie made from ice, water, 250 grams of egg whites, 3 scoops of chocolate protein powder and 5 grams of HMB. I can't recommend these highly enough. Like dessert in a drink. About 4 grams of carbs. 80g of Protein.

3 low carb protein bars and a packet of McCoy's.
billynomatesIcon...11-06-2020 @ 10:28 
Member 4923, 1268 posts
Rick said:

This seems to be turning into nothing but a copy of my Insta. If you'd like me to keep posting, let me know. Otherwise, I'll stop wasting everyone's time.

Please continue. I enjoy your food posts and would contribute myself if my efforts werent so boring.
RickIcon...11-06-2020 @ 21:42 
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I am a bench-only guy
Member 3, 9318 posts
SQ 185, BP 175, DL 235
595.0 kgs @ 140kgs UnEq
Administrator
Thank you for the kind words, chaps; then I shall.

Dan, as in 16:8 or 5:2?

Some recent food:

Sausage and egg muffins.

https://i.imgur.com/98VYSVA.jpg

Pork belly, dauphinoise, sprouts.

https://i.imgur.com/Qb4n0In.jpg

Eggs on toast with ancho chilli flakes

https://i.imgur.com/YcNEb4N.jpg

Dauphinoise potatoes, lamb's liver and bacon in onion sauce, peas.

https://i.imgur.com/XiSiNde.jpg

Tonight: peas with dried chilli and sichuan pepper; chicken livers with celery in chilli bean sauce; wok soup; rice. I don't know which is a bigger pain, destringing and chopping celery, or eating peas with chopsticks, but all worthwhile.

https://i.imgur.com/rpoqyT8.jpg
The_Lone_WolfIcon...11-06-2020 @ 22:14 
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I eat a lot of meat
Member 5124, 2792 posts
SQ 245, BP 130, DL 275
650.0 kgs @ 105kgs UnEq
Lovely stuff good sir. I need to get back into this thread.
Funky_monkeyIcon...13-06-2020 @ 10:21 
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What has he become ?
Member 160, 4581 posts
SQ 190, BP 137.5, DL 225
552.5 kgs @ 86kgs UnEq
Mass shake as soon as I finished biceps, then fish straight after triceps. 2 hours later I had a load of mixed veg from the garden (beans, squash, aubergine, courgette, onion, tomatoes) with egg.
RickIcon...13-06-2020 @ 21:23 
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I am a bench-only guy
Member 3, 9318 posts
SQ 185, BP 175, DL 235
595.0 kgs @ 140kgs UnEq
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Thank you, Mr Wolf.

Tonight, Mughli's simple keema recipe, finished with peas.

https://i.imgur.com/pFNbcYg.jpg

https://i.imgur.com/wSk49Dz.jpg
RickIcon...14-06-2020 @ 21:07 
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I am a bench-only guy
Member 3, 9318 posts
SQ 185, BP 175, DL 235
595.0 kgs @ 140kgs UnEq
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I made at least three separate technical errors cooking this, but everything cleaned up and I got away with throwing hot oil onto my hand. I'd normally regard myself as an experienced and expert to**er, too.

So, fish-fragrant pork, mangetout with wind-dried sausage, wok soup, rice.

https://i.imgur.com/TjkapcS.jpg
The_Lone_WolfIcon...15-06-2020 @ 10:08 
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I eat a lot of meat
Member 5124, 2792 posts
SQ 245, BP 130, DL 275
650.0 kgs @ 105kgs UnEq
My little BBQ catering business has had to go down the home delivery route since lockdown kicked in, and I have to say it is actually a little easier than normal events!

I've been doing home DIY kits, so people can build and prep the food at a good time for them. Everything arrives cooked and ready, they just need to reheat the meat element and build the food. It's gone really well, but I'm already starting to outgrow my home setup.

Rick do you do much in the way of sous vide at home? I don't use it as a cooking method, but I'm going to start vac packing meat instead of using bio degradable containers. However, at present we are advising customers to reheat in an oven, or microwave. I do feel that if I start saying to reheat the vac pac in simmering water on the stove, that it will almost devalue my food and people will think it is just boil in a bag... Which is probably silly as pretty much everyone else is doing this.
RickIcon...15-06-2020 @ 17:26 
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I am a bench-only guy
Member 3, 9318 posts
SQ 185, BP 175, DL 235
595.0 kgs @ 140kgs UnEq
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I have had a Sous Vide Supreme for many years, and before I got on my current Sichuan kick I did virtually all of my proteins in it. Absolutely loved it. I have used it in my current apartment (two and a half years in now), but not a huge amount. If I'm going to cook a thick piece of meat, it's probably how I'm going to do it, I just haven't been doing that.

I used to SV a load of proteins on a Sunday and then heat and colour them, plus make a sauce, through the week. It really comes into its own for chicken - guaranteed cooked but not over - and half-confit for things like duck legs and pork belly.
RickIcon...15-06-2020 @ 17:28 
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I am a bench-only guy
Member 3, 9318 posts
SQ 185, BP 175, DL 235
595.0 kgs @ 140kgs UnEq
Administrator
Now I think of it, there could be a market for things like ready-SV'd duck legs that you can just stick in a hot oven for 20-30 minutes to get something crisp, sticky, and delicious.

I need to get back on the SV train.
The_Lone_WolfIcon...15-06-2020 @ 18:57 
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I eat a lot of meat
Member 5124, 2792 posts
SQ 245, BP 130, DL 275
650.0 kgs @ 105kgs UnEq
Iíve got a buddy who swears by it for cooking his large joints of meat.

I cooked up 30kg of beef chuck last weekend on the smoker, then portioned it out for customers. It came out incredible but my worry is that when they have to reheat the meat, they will be put off by the concept of reheating the vac seemed meat in a pot of water instead of nuking it in the microwave.
Funky_monkeyIcon...15-06-2020 @ 19:48 
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What has he become ?
Member 160, 4581 posts
SQ 190, BP 137.5, DL 225
552.5 kgs @ 86kgs UnEq
Grilled fish stuffed with halloumi, tomatoes, onion, thyme. Another 2 weeks of having to pay for tomatoes. Gay times.
RickIcon...15-06-2020 @ 21:42 
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I am a bench-only guy
Member 3, 9318 posts
SQ 185, BP 175, DL 235
595.0 kgs @ 140kgs UnEq
Administrator
The_Lone_Wolf said: my worry is that when they have to reheat the meat, they will be put off by the concept of reheating the vac seemed meat in a pot of water instead of nuking it in the microwave.


I'd be the opposite, but then I don't own a microwave.

Tonight I made the easiest dinner all week, and deep-fried for the first time in this apartment, and the first time in the wok (hurrah for temperature-set induction), and made fried chicken in sweet vinegar sauce, as per https://www.youtube.com/watch?v=tNNv1znQbzQ

AMAZING. The hot fried chicken is rolled in sweet vinegar sauce, and so you get a crust that's tasty, crunchy, and chewy, all at once.

https://i.imgur.com/MkCLlF6.jpg

https://i.imgur.com/dcPJFGA.jpg

Obviously I put it in wraps, because I'm an animal.

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