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Random health and exercise thoughts - Page 3680

post #55186 of 57262
Sounds like too much liquid. I usually just put enough stock to cover the bottom of the pot, then shred it and add more liquid at the end if it needs it. I also don't make "'meals" in it, I make pretty boring chicken that can then be used in multiple other ways. Burritos, salads, patties whatever.
post #55187 of 57262
Thread Starter 
Last night I had a horrible date with a woman who wanted to try Mexican food, then upon arrival told me she didn't eat cheese. I strongly suggested that Mexican not be the best choice for her, but she insisted. So, she orders a quesadilla, which I inform her actually is spanish for "cheese thing", and asks for it without cheese. She gets some tortillas with beef, sour cream, and salsa in them. Then, looking dismayed, she begrudgingly plucks out the tomatoes and onions, as she doesn't eat them either. Disgusted, I used food poisoning as an excuse to run to the bathroom and leave her forever. Fucking bitch.
post #55188 of 57262
Quote:
Originally Posted by Eason View Post

Last night I had a horrible date with a woman who wanted to try Mexican food, then upon arrival told me she didn't eat cheese. I strongly suggested that Mexican not be the best choice for her, but she insisted. So, she orders a quesadilla, which I inform her actually is spanish for "cheese thing", and asks for it without cheese. She gets some tortillas with beef, sour cream, and salsa in them. Then, looking dismayed, she begrudgingly plucks out the tomatoes and onions, as she doesn't eat them either. Disgusted, I used food poisoning as an excuse to run to the bathroom and leave her forever. Fucking bitch.

 

Lol, good choice. 

 

On a similar note, I'm living with a friend and his gf atm and they prob think my eating habits are weird.

Working full time and lifting 2-2.5 hours after work has me back at their place around 9 most days. Can't be bothered to cook at that time so I prep my food on weekends and eat the same thing for dinner and lunch every day. End result is that I've eaten pretty much the same stuff for close to 3 months, and its generally "clean" high protein, high carb, low-ish fat meals.

 

They cook a lot but its all very high calorie and high fat tasty stuff. So at breakfast I might sit and eat oats with quark while they eat bacon and scrambled eggs toasts with some full fat yoghurt and honey. Nothing wrong with that, its just that my friend doesn't seem to have realized that his gf has gained a lot of weight since I last saw her (while he has not) and its prob because he cooks these kind of meals. I want to inform him on calories but know that I really can't :confused: 

post #55189 of 57262
He'll probably play it cool and say he likes the extra thickness wink.gif
post #55190 of 57262
Quote:
Originally Posted by accordion View Post

my chicken soup came out so shitty that I threw a third of it away cuz I was gagging on the meat and the watery soup. I used 2.5 lbs boneless/skinless, 1 can of diced tomatoes, 1 quart of low sodium broth, one of those vegetable soup variety packs from the grocery store that had like carrots, onions, thyme, etc. Put a bay leaf in, sprinkled some paprika, low for 7 hours. Soup tasted like tomato flavored water, chicken tasted like cardboard. I forced fed myself for two meals then just couldn't finish the third. Great macros though and was easy to make.

That sounds terrible. Don't bother with chicken breasts in the slow cooker they're easy enough to cook on their own.

If you're really into the idea of chicken soup, this recipe always works for me and is pretty easy to make.
post #55191 of 57262
Making your own chicken stock makes a huge difference
post #55192 of 57262

gonna try making seafood stew with this cioppino recipe, adding 4lbs of mixed seafood instead of 3.

 

  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped fennel bulb
  • 10 garlic cloves, sliced
  • 1 cup dry white wine
  • 2 teaspoons tomato paste
  • 1/2 cup water
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh thyme
  • 3/4 teaspoon crushed red pepper
  • 3/8 teaspoon kosher salt
  • 1/2 pound chopped fresh tomatoes
  • 2 (2-inch) lemon rind strips
  • 2 bay leaves
  • 1 (26-ounce) box chopped tomatoes (such as Pomì)
  • 3/4 pound cod, cut into 2-inch pieces
  • 1/2 pound sea scallops
  • 1/2 pound peeled and deveined medium shrimp
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh basil leaves

 

1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion, fennel, and garlic to pan; cook 3 minutes or until soft. Add wine and tomato paste to pan, stirring well; bring to a boil. Cook 2 minutes, stirring occasionally.

2. Carefully pour onion mixture into a 6-quart electric slow cooker. Add 1/2 cup water and next 8 ingredients (through boxed tomatoes) to slow cooker. Cover and cook on LOW for 7 hours.

3. Uncover; discard lemon rind and bay leaves. Stir in cod, scallops, shrimp, and lemon juice. Cover and cook on LOW 13 to 15 minutes or until fish flakes easily when tested with a fork. Garnish with fresh basil.

post #55193 of 57262
Breh. Crockpot is not for making seafood stew with dozens of carefully measured ingredients. Crockpot is for taking a 4lb pork loin you bought for 7.99 and making it into delicious pulled pork by adding salt, pepper, garlic powder, liquid smoke, and vinegar in pretty much any quantity. Leave it there all day. Bake some sweet potatoes. Cut open a sweet potato and put like a cup of pork slurry on there and go to town.
post #55194 of 57262
Totes! Too much faffing about there. Keep it simple for best results
post #55195 of 57262
Quote:
Originally Posted by GraphicNovelty View Post

That sounds terrible. Don't bother with chicken breasts in the slow cooker they're easy enough to cook on their own.

If you're really into the idea of chicken soup, this recipe always works for me and is pretty easy to make.

Any tips for crockpot shredded chicken that isn't dry?
post #55196 of 57262

Random cooking thoughts.

 

Quote:

Originally Posted by Khayembii Communique View Post


Any tips for crockpot shredded chicken that isn't dry?

 

Use broth. 

post #55197 of 57262

Cycled like 25 miles with one of my classmates who totally kicked my ass. Gotta get back into cycling shape yo!

 

Also, went out on the motorcycle for a bit.

Now to study for this gnarly exam on weds.

Med school's kicking my ass but the people are pretty great!

post #55198 of 57262
So so so so so luxurious to be eating 3000+ kcal again. Fucked up thing is it's not even that much food. Just enough for me
post #55199 of 57262
Quote:
Originally Posted by Khayembii Communique View Post

Any tips for crockpot shredded chicken that isn't dry?
I found a great recipe for shredded buffalo chicken from caveman keto years ago. Easy and tasty. Damn buffalo chicken dip sounds great right now
post #55200 of 57262
Quote:
Originally Posted by RedLantern View Post

Breh. Crockpot is not for making seafood stew with dozens of carefully measured ingredients. Crockpot is for taking a 4lb pork loin you bought for 7.99 and making it into delicious pulled pork by adding salt, pepper, garlic powder, liquid smoke, and vinegar in pretty much any quantity. Leave it there all day. Bake some sweet potatoes. Cut open a sweet potato and put like a cup of pork slurry on there and go to town.

+1
This is what I meant with my earlier comment. Its very hard to fail with the crockpot.
Quote:
Originally Posted by Cool The Kid View Post

So so so so so luxurious to be eating 3000+ kcal again. Fucked up thing is it's not even that much food. Just enough for me

I've noticed that 3000 seems to be the threshold for me as well. Below that I start to feel tired and think slow. 3500-ish feels good.
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