All you fuckers eat. You can't deny it. What kinda food you eat? Do you have a favorite?
I tend to eat a lot of protein. I like eggs, chicken, turkey, avocados, salmon, eel, uni, fish roe, cheese, yogurt, kefir, poultry liver pate, peanut butter, almond butter, cashew butter. I avoid fattier meats. I don't like bacon or fatty cuts of beef. I pretty much don't eat pork unless it's a pork chop, which is lean. I'll get acid reflux otherwise. I noticed raw meat and eggs have a settling effect on my stomach. I don't think it has to do with seasoning either. I tried steak tartar for the first time the end of last year. It had a raw egg on top, and it was heavily seasoned with garlic. Garlic usually messes with me, but I guess because the steak was raw, it offset it somehow? That's probably bullshit. Anyway, steak tartar is really good. Actually, it's probably the egg that neutralized the garlic. Hmm…
I eat a lot of fruit too. Every type of fruit. Not a big fan of citrus, again acid reflux. There's a lot of stuff I avoid because of that shit: anything with tomatoes, anything spicy or smoked, coffee, alcohol. And I loved coffee. I used to drink it black. I used to drink two shots of straight espresso at a time. Espresso tastes so good. Now nothing I drink has caffeine in it. Mostly water. Herbal tea sometimes. Sometimes a ginger beer.
I eat oatmeal for breakfast most mornings. I mix olive oil into it and make a divot in the center and scoop in some peanut butter. The heat from the oatmeal makes it a little molten lake of peanut butter. I use the Santa Cruz no stir creamy. I splurge on good olive oil. The bottle I'm using now is from Coratina olives pressed last year.
There's a place nearby that serves a delicious Eggs Benedict. They serve several kinds actually; they're a breakfast joint. Super busy place. I get the one with crab cakes in place of the Canadian bacon. But I almost never eat out.
For dinner tonight, I made a goat cheese omelette and sauteed spinach. I usually slice an avocado on top, but they were all still hard.
There's a place nearby that serves…
but imo, anyone that wants 3 good things too cook with "Cooks Illustrated 100 Recipes" and "Cooks Illustrated 100 techniques"
and this knife set has done me well https://www.amazon.com/gp/product/B01N92AVLA/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1
these things make bell rings next to 10 dollar shit shelf crap.
I've had one Shun, and several Mercers, but these are comparable to them in every way shape and form.
I'm kinda a food guy, even went to culinary college. Imagine that, or deny it. Most people don't know that the "Culinary Institute of x - I was cincinnati, way over payed for Mercer knives.
they're barely 5^o off balance, thats about it, but is that worth an extra 300 dollars a pair?
I mean, it's not like anyone forced them to shut down. I know, because I risked it and went there recently. It was busy, but all the waiters were wearing masks, and I sat at the bar where the only other dude was more than 6' away. It was just the tables that were full.
I guess I'll start making my own Eggs Benedict. I'm sure most of the English muffins would go to waste if I bought a pack.>>3605810
Why should I buy those when I could get ceramic knives like these that will never need sharpening for a fraction of the price.https://www.amazon.com/Farberware-5243363-Ceramic-Knife-piece/dp/B07QGKZQ9Z/
well I'll put it like this. Self awarement as a guy who can simply "gently" push a knife into a meat and cut it, rather than saw it, its basically a measure of respect for the food.
Do you want people, other than yourself to enjoy it, or do you want to be the frozen food type.
That trick is practically magic to moms. Seriously, you want to win over a mom, do the secret onion trick.
Do I need to do a basic cooking with "Steam" Show for this thing or what, cause I will, I have nothing better to do than 12 amazon extension cameras and pure boredom, I'll cook you all how to cook with love.
I'm that bored.
Out of those options, I would probably get the figo. But maybe not. The thing is goat cheese doesn't really hold together well, not on its own. I suspect whatever "signature blend" they're using is in the figo too and they just ran out of room on the board or maybe letters. I'd ask.>>3605841
Do it up. Whatever.
What did the deleted post say?
likely something I corrected a spelling on?
I mostly like carbs and meats. I find barbecue grilling hamburgers easy and tasty.
To try not to get kidney stones again, I don't eat meat more than once a day, now. So whenever I have a meal without meat, I make sure all the grains are whole grains. So I end up with more beans and brown rice, whole grain bread peanut butter sandwiches, etc, than I used to have.
Yeah, I'm also glad I quit caffeine.
>good olive oil
>peanut butter AND olive oil
Whaaaat, what a weird combo. I like both peanut butter and olive oil, but that's such an odd flavor to imagine. And no-stir peanut butter means you're using bad peanut butter. The only good peanut butters have one (1) ingredient: peanuts, and nothing else.
I can make fried chicken.
Pic related is how my omelettes typically turn out. Nothing too fancy.>>3605920>And no-stir peanut butter means you're using bad peanut butter.
Nah, fuck that. I think I used to get Crazy Richard's peanut butter back in the day. Stirring peanut butter is a pain in the ass. And then it's all runny.
Santa Cruz has 3 ingredients: peanuts, just enough palm oil to keep it homogenized and make it spreadable, and a little salt. All organic. Idk if the palm oil is sustainably sourced. It doesn't say so, so I'm probably contributing to deforestation.
But it's a texture thing; peanut butter needs to be spreadable and not runny diarrhea. For me.
And I don't want sugar in my peanut butter. And I don't want hydrogenated fat in any of my food.>>3605940
I used to be a fatass. My whole family was fat. It's how I was raised. My mom worked, and she didn't feel like cooking. So we ate a lot of fast food and junk. I mentioned in another thread that I've lost over half my body mass.
The worker bee culture of America is probably partly responsible for this. Few people take the time to enjoy their food free of distraction. Food is just work fuel. Just grab some shit from McDonald's or Taco Bell and eat it in the car driving back to work. Or wait till you get somewhere and eat while watching TV or youtube videos or something.
The thing is, the slower you eat your food and the less distracted you are by bullshit, the more satiating your meal becomes. You're less hungry, so you eat less and lose weight.
Eating while driving is the worst.
Hmm, fine. Taste is subjective, for sure.
I myself prefer sugar over salt. A lot of foods with salt added to them make me feel like I have something saltier than seawater in my mouth. (salted peanut butter included) It makes certain packaged foods hard to find, and much easier to do homemade. It's amazing how much salt is put into wheat tortillas, for example.
a) every white male American you meet retains baby fat on their cheeks as adults. It's like they never knew what hunger means.
b) The exception to point a is faggots, who are prone to soy shit
c) All americans spend way too much on takeout, and have a culture of "eating out" for the point of showing how much money you have. In America, if you cook for yourself, you're poor.
And it's not a myth. All you have to do is look at the people around you.
European people tend to have more chiseled faces because at some point in their lives they stopped eating baby food. Americans retain rounded faces because everything you eat contains sugar or high-fructose corn syrup and even the very poor people will get enough calories that they could survive an arctic expedition on their daily diets.
Just the regular bread you can buy from a convenience store in the US would qualify as pastry in other countries. Subway got around the taxes in Ireland on the point that the bread they serve is not classified as bread due to the high sugar content.
>>3605965>Subway got around the taxes in Ireland on the point that the bread they serve is not classified as bread due to the high sugar content.
lmao, you've got your story entirely switched around
Not for the major point I was making:https://www.theguardian.com/world/2020/oct/01/irish-court-rules-subway-bread-is-not-bread>Judge finds that sugar content of US chain’s sandwiches exceeds stipulated limit and they should thus be classified as confectionery
>>3605967>they should thus be classified as confectionery
which means they would
be subject to a tax on non-staple foods, not exempt from it like you suggested
I don't give a shit. Congratulations on complaining about the part of the post that has no bearing on the argument.
And it's not like they exceeded the limit by a small margin. Normal bread in Ireland basically has no added sugar, so the limit is set at 2%. Subway's sandwiches clock in at 10% added sugar. Now, if you know anything about baking, you can't substitute sugar for flour and maintain the same consistency, so the sugar is essentially added calories simply for the point of making the bread taste like sweets, so people would buy Subway sandwiches instead of proper food.
>>3605969>Congratulations on complaining about the part of the post that has no bearing on the argument.
You just called it "the major part".
Are you stupid or having difficulties reading?
Here's my oatmeal.
I was actually thinking about buying the Crazy Richard's peanut butter at the store last time I went, but decided against it. It's been a while since I tried it. I'll get it next time. For the purpose of making oatmeal, I think it would be inferior. The slight saltiness of the Santa Cruz works with the unsalted oatmeal and the olive oil. But you really can't go wrong with peanuts as the only ingredient, even if the consistency is off.>>3606193
So that's got egg, turkey, and cheese in it? Do you make that often?
Speaking of bread, I don't really eat it anymore. My favorite when I did was the sprouted wheat. I tried it because it's healthier, but it would still be my favorite because of its consistency. Smooth and denser than regular wheat bread (at least the kind I got). I don't like it when wheat kernels are mixed in.
Anyway, post more food.
Also I misspelled steak tartare in the OP.
Not a fan of cilantro? It tastes like soap to some people.
I don't mind cilantro, I just hate it when people randomly put it on top of things that don't have cilarntro in them.
The whole point of a decoration like that is to exemplify an ingredient. If you used lemon zest in the recipe, then a little curl of lemon peel is acceptable as a decor. Otherwise, its stupid.
The whole idea is that by visually accentuating an ingredient, it makes the brain search for the flavor when eating the dish, thus enhancing that particular flavor. Just randomly taking a dish and adding a leaf onto it does not make it fancy.
actually looking again, I think that dish does have cilantro in it.
I like cilantro
Anyone who isn't a genetic abomination likes cilantro. Those who have the bad taste gene are all worthless people who are a parasite on the whole of humanity.
It's just like how all the weak little bitches who have but allergies are all worthless trash that not only contribute nothing but are also detrimental parasites to everything they are associated with.
but that's parsley
That's pretty harsh bro. 😬
I lost a good bit of my sense of smell working at an old paint factory, and thus also lost a lot of my sense of taste, like having a constant cold without sneezing.
The good thing is that now I have a full appreciation for another aspect of cooking. Texture.
As long as I crank out something that has exquisite mouth-feel and aesthetic value, people tend to love it. As long as thats spot on, people praise the hell out of my food. Especially pastries and seafood. Really, flavor is just a minor aspect of food.
I can make a caper marsala swordfish steak that wouldn't give gorden ramsey an aneurysm.
its probably delicious. It looks delicious.
It's definitely cilantro aka coriander. Parsley is slightly darker green and veinier. Also, the shape of the leaves is different. But the dead giveaway that it's cilantro and not parsley is the fact the stems are being utilized in the dish. They wouldn't use the stems if it were parsley, because they're bitter.>>3606725>>3606748
That looks like an umami explosion.
I like my fish tacos with plenty of cilantro.
Isn't "fish" homosexual slang for "woman", and isn't "taco" slang for "vulva"?
you're looking way to into things. Sometimes a fish taco, is just a taco made out of fish.
why is it so hairy? gross.
Yes. It tastes like sugar and vanilla with the consistency of a dense foam. It's alright. Not my favorite cake.
My favorite cake is probably some sort of crepe cake. They're a pain in the ass to make because of all those layers.>>3607123
Delicious. Finally, some good fucking food.
German chocolate cake is pretty good.
Ever had chocolate ganache cake? It's super chocolatey. It's like it was made by someone who couldn't decide whether they wanted a cake or a chocolate bar.
I was at a party where a dark chocolate ganache cake was served, and everyone else was getting ice cream. I was like, how? The cake on its own is already so rich and sweet and dense. I'm not a big fan of ice cream. I just don't like cold food.
Which of the these cakes do you like better? If you had to pick, would you go for the slice with more consistent layers, cut to geometric perfection from a smooth cylinder? Or do you choose the fluffy cake with more character? They're both chocolate ganache cakes.
I haven't had quiche in forever, i'll have to try out the recipe.
Dog barking at printer in 3.. 2..
I gave up carbs for my health. I've been in ketosis for over 4 weeks now. I still like looking at pictures of sweets. I have a vivid imagination and a good memory. From looking at an image and knowing the ingredients, I can pretty accurately guess what something tastes like. Like >>3608227
for instance. It's going to taste fatty, garlicky, bready, salty, sweet, creamy, and oniony. My imagination can't be far off. I've probably had the exact same thing or certainly something similar from a pizza chain. It's good stuff, at least as far as tasting good.
But what I really crave is some chocolate for some reason. I keep looking at those cakes and reminiscing on how good the cake I had like that was. When done right, you should taste the chocolate first, not sugar. Since I'm craving a cake more similar to the nonfluffy ganache cake, the ganache should be dense. It should have a strong, bright flavor that melts with the temperature of your mouth to deeper, slightly bitter flavors. A common technique is to add espresso or espresso powder to the ganache to complement both the brightness and bitterness of the chocolate and further offset the sweetness.
My sense of taste has altered. I'm more sensitive to the subtle sweetness in foods with little or even no natural sugar. Natural peanut butter for instance tastes the same as jif does to a normal person. Cashew butter is even sweeter like syrup. Red bell peppers are jolly ranchers. Keto is a Hell of a drug.
I can eat small amounts of dark chocolate and still maintain ketosis. So I might do that at some point. Actually, I can make ganache without the sugar, so maybe I'll do that. Just found some recipes:https://thesugarfreediva.com/how-to-make-sugar-free-ganache/https://spinachtiger.com/how-to-make-keto-chocolate-ganache-that-stays-glossy/https://www.ditchthecarbs.com/easy-chocolate-ganache/
Looks like 7-8 ounces of pure chocolate to 0.5 cup of heavy cream. And maybe some butter/salt. None seem to call for espresso. I guess without the sugar to offset it, it would make it too bitter.
I still remember the taste of good cake! Pic related.
Keto is fucking cancer.
Can't stand diet-based weight loss programs. It's not healthier. As long as you're not eating fast food and have a good intake of meats, fruits and vegetables you're good to go, there's no need to change anything, just fucking eat less.
>>But what I really crave is some chocolate for some reason.
I ate an entire chocolate tablet today and I'll eat as damn much as I please.
But I did do 4 hrs of workout, pretty much as long as it took to get up to date with all my podcasts, so I earned it.
>>3613334>I ate an entire chocolate tablet today and I'll eat as damn much as I please.
Okay. What kind of chocolate was it? We call them chocolate bars in the states. Our chocolate (at least Hershey's) tastes like vomit to Europeans. Here's why for those curious:https://youtu.be/jTpHLR60XSs
Tl;dw It's because of butyric acid - a compound found in vomit and Parmesan cheese.
The thing is I normally don't crave chocolate, so I don't have any laying around. I've resolved to go to the store and buy a fine bar of baking chocolate or two. Maybe get some more heavy cream… I have artificial sweetener. Erythritol. I might use it, but then again maybe not. If I do, it will be sparingly, because I don't like overly sweet things.
speaking of not doing anything and sweets, anyone got some good baklava recipes?
I haven't had baklava since my early 20's when I discovered hookah dens. There was this one guy who converted an old burnt out church into a lounge. The building up top wasnt anything special, but the basement was huge and full of pews and tables and had a really metal feel to it.
His wife made the most legit savory baklava.
Never tried making it myself though, would be interested in a good recipe.
Here's what I made with the ganache. They're basically lazy truffles. I put chopped pecans in the bottom of the paper cups and just scooped some ganache on top. I got the Girardelli and ended up using a 2:1 chocolate to cream ratio (2 chocolate bars to 1/2 cup of cream). And I threw in 2 tablespoons of erythritol.
I got someone to taste one, and they said they couldn't even taste the sweetener. I could. Ofc I sorta messed up a batch of ganache before getting it right the second time and ended up just eating the failed batch all at once (it was a smaller batch using only half a bar). It had no sweetener added. Turns out if I eat half a bar of cacao at once, my stomach hurts, I feel manic, and my heart starts racing. But I never consume chocolate or caffeine, so that's probably why. Anyway, the dose makes the poison, so I'll be more mindful of how much chocolate I eat at once.
So a tiny hair got on one of those, and I didn't notice till after I posted the pic. Gross. My ocd compelled me to find it and pick it off. It was still stuck to the top, but just barely. These are for personal consumption anyway. I'm sure the one I gave away didn't have any hair on it or in it.
They may not look like much, but they smell amazing - very pungent chocolate aroma. And they taste pretty good imo.
Whatever. It was a close relative. I've pulled hair out of my food at restaurants and just kept eating. But I draw the line at pubes or fingernails, real or otherwise. We all eat spiders in our sleep anyway.
Speaking of which, any insectivores here?
Nothing says familial love, like having your close relatives ingest your dna.
>we all eat spiders anyway
Thats a myth, sure we all eat an acceptable level of "foreign entities" sucked up into processing plants and harvesters, but spiders are repelled by Co2, humidity, and high temperatures. Its not likely that people eat many live spiders… I have eaten a fried scorpion once though, which is like eating a tarantula and a wasp at the same time. I like to think that I adsorbed its powers in the process.
>>3613789>Thats a myth
Good catch. Someone I know irl repeated that recently, and I just accepted it. It seems plausible. I've had baby spiders descend on me from the ceiling enough times, so that's what I thought they were talking about: unfortunate spiders descending into snoring mouths.