too easy, @anna_5588.
2 Likes
I can somewhat relate to this. Pizza, grilled cheese, mac n cheese, cheese on burgers, nachos, all fine. The relation: itās all melted cheese.
But just eating cheese on itās own? Fuck that shit.
It would make sense if she was ok with melted cheese on a burger, but its a total no sale.
Where Iām from (Wisconsin) not eating cheese by itself is a cardinal sin.
I would be very upset if I couldnāt eat cheese in its many forms anymore.
1 Like
Ohh I see. Well fair enough. Yes, it might be greasier if itās not prepared properly. If you go to some really good high quality Chinese restaurants though, it should be prepared less greasy. It is very flavorful though.
Went pheasant hunting in England years back. Ate a roasted pheasant that night - youāre spot on, theyāre way better than chicken or turkey.
4 Likes
Thatās probably fair. Although there is a huge difference between farm raised duck (lighter) and wild.
Iāve eaten a lot of duck and fowl in my life due to family recent (pre WWII) origin in France and being part of the subset of āFrenchā Jews in Israel. Plus itās kosher and easier to get than kosher beef.
It really does itās finest work as an ingredient in something ā the meat in a savory soup, for example.
Or in small bites on an appetizer.
As a primary meat in a meal, itās a bit overpowering.
1 Like
Do you prefer the wild or farm raised?
With most meats, I prefer the wild stuff (venison, duck, pheasant, elk). A bit more flavorful and typically leaner.
Yes, the wild is more dark and gamey.
Although our domestic ducks on our little farmlet are a bit of both. They could theoretically fly away but hang around despite one quietly disappearing now and again.
As to preference, it depends. As an ingredient, wild is better as it is much stronger. As a main meal, farm is better as it is less gamey and a lot friendlier to eat.
I confess my good intentions of lowering sodium have gone to shit
I did a quick inventory and Iāve been averaging 3-4000mg/day againā¦
@SkyzykS
How did you ever manage to stick to 1500?
You mean reach to 1500?
I have to read labels and make the ingredient choices at the grocery store, sticking to mostly basic whole foods that are reduced or without any added.
Also, portion control/tracking. If a can of black beans or something says xyz/serving, I have to account for the total number of servings too if I eat the whole can. (I heard you earlier asking about container=serving).
Certain things are easy to reduce or eliminate. Breads, condiments, boxed items are all high. The more prepared or processed the more likely it is to have a high sodium content. Cured and prepared meats are just straight up out of the question. Even many injected with broth are questionable, especially when all of the label info is based on a 4 oz. serving. So those big juicy chicken breasts are actually 3.5-4 servings at 220 mg. / serving.
Some breads (never met a bread I didnāt love) like sourdough are elongated, which is great to use. By cutting in half you can make a decent PB&J or meat based sammich and get only 200 mg from the bread instead of 350 to 400 from a bun.
And Iāve subbed out the majority of my carb sources with potatoes or rice. None in those unless you add it.
And of course, this-
Obligatory yinzer photo op.
1 Like
I was doing very wellā¦ and then the cravings hit
Apparently 1tsp of salt is 2000mg and a teaspoon is TINY!!!
Thereās also hidden sodium EVERYWHERE. I looked at my pint of cottage cheese and that has over 1000mg!
Now I know how all those āsugar addictsā feel 
1 Like
ā¦ butā¦ myā¦smokedā¦salmon 
Yep, salt can be a real bitch. I gotta stay under 2000 now and itās a struggle. I switched cottage cheese for plain Greek yogurt and saved damn near a gram just on that swap. You do get used to it if you commit, though.
1 Like
Just check the label/servings. Iām just meh on smoked/cured meats though.
But I will put a serious hurtin on a fresh whole fillet.
1 Like
Have always felt this with the exception of a Bangkok Duck Thai curry at a restaurant that Iāve gone to for years (and miss dearly in NY) that is, to this day, probably my favorite dish ever.
I confess that there needs to be a word to described the feeling one feels when, as an experienced athlete, someone attempts to blatantly lie about their own athletic accomplishments and we must feign belief in them for the sake of avoiding an awkward unwinnable argument.
The primary ones being āI had SO much muscle that I had to stop lifting so I would make weight to join the militaryā, always said by a guy that is currently 40lbs overfat with an excess of chins.
āI was 3% bodyfat in high school and ate ALL the timeā, expressed by someone whose primary means of nutrition is energy drinks and a bag of Dorritos a day.
And all the āI benched more than the world record back in high schoolā stories we must endure as well.
Why do people think to do this to the person that clearly KNOWS that itās not real? Itās such a bizarre gambit to take. Try to fool the foolish.
8 Likes
Whatās even worse is when itās a person you respect(Ed) at the time and they go into one of these blatant lies. Makes it even more sucky then.
1 Like
The military one is funny, because the really muscly guys (of which I was not one) DIDNāT make weight, because we used BMI. But they DID get taped, and as long as you didnāt have a gut, nobody was ever disqualified for having too much muscle. And there were some seriously jacked (and juiced) up dudes.
1 Like
Yup. Itās such a ridiculous lie. No one is gonna have ātoo much muscleā. Itās ALWAYS going to be too much fat. Now sure, you might have some muscle thatās causing you to GET taped, but thatās when the ugly truth comes out: youāre also fat.
I even knew a dude that combined the two, and talked about how he was too muscly AND 4% bodyfat at the time, and how he had to run all the muscle off which made his bodyfat percentage go up.
Now, I may have gotten a C- in high school biology while cheating, BUTā¦
1 Like