Since I have to be heart healthy and sodium conscious…
Tuna with spicy pineapple on rice. Total sodium=415 mg.
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Where my dad’s from, the “low sodium” version of their favorite condiment 剁辣椒（chopped pickled peppers") has 5300mg of sodium/100g
My little bro came back from summer camp and I spent WAY too much time watching DDD, so…
Croissant Bread Pudding.
1 starbucks sized large croissant, 3eggs+2 egg yolks, flour, milk, vanilla ice cream
comes out to a bit over 1000 calories LOL!!!
Ingredients
- 1 large crossaint (Starbucks sized)
- 3 eggs+2 egg whites
- 80g (about 1/3 cup) vanilla ice cream, melted
- 1/4 cup flour
- 3-4 Tbsp milk, as needed
- 1 tsp baking powder
- 1/4 tsp salt
- Brown sugar, optional
Directions
- Preheat oven to 350F. Grease and flour a mini cake tin (preferably spring form) Note: Do NOT forget to flour. I did and the bottom ended up sticking quite a bit.
- Combine crossaint, eggs, ice cream, flour and baking powder in a blender. Blend on high and add milk until the batter reaches the consistency of a slightly thinner cake batter.
- Pour into pan and sprinkle with brown sugar. bake for 20 min at 350F
- Raise temperature to 400F and bake for an additional 10-15min or until a toothpick inserted in the center comes out clean. The top should be brown and slightly crispy.
- Remove from pan. Serve and Enjoy!
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Correction in the recipe : It’s 3 eggs and 2 egg yolks. Egg whites are for pussies like me
I’m a desperate blogger and trying to get more traffic…
Also, why was my account randomly suspended for the past few days
That’s not what forum posts are for, but you can update the About Me section of your profile.
I don’t see info that it was, so it may have been a login issue on your side or some other technical shenanigans. Shoot me an e-mail at Mods@T-Nation.com with more info (when it started/ended, any messages you saw, etc.) so we don’t hijack this thread.
noted
That’s pretty heavy. I could use a couple of grams in a meal, but that’s about it.
Is that something that would be used in a large quantity, or just a little? I’ve had a few Chinese peppers (those skinny red ones that make your head explode for good luck) and didn’t need much to get plenty of heat.
In the dish above I used ground dried roasted red pepper, but don’t know how much. I just do like a shake-shake-taste, shake-shake-taste until it’s “good”. That was my first time making it so I wasn’t sure how the spicy was going to come together with the sweet and tartness of the pineapple or if the entire thing would be any good at all.
My annual chanterelle festival is in full swing-
Have some chicken cooking up now that I’ll probably edit in later.
Tagging @dchris because 
We have different types and seasons.
Edit: So yeah, the theme seems to be that everything I make turns out to be a pile of stuff with another pile of stuff on top.
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That looks delicious! I’m not yet aware of the seasonal swings for mushrooms. We had a new one recently that my wife picked up from the market. I wish I could recall which one. She made a curry with them. If I could afford $20/lb, I could easily go vegetarian. I find them as satisfying as chicken.
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Are those shreddies mixed in with the salad?
Yes, but here we call them Rice Chex
I don’t know how ibfeel about that. I think it’s probably genius.
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It’s really good. Better than dead bread (croutons). you can’t see them but the Chex goes great with the sunflower seeds.
I used to do a similar thing with Thai chilli crackers. Basically puffed rice coated in spice mix. They Make everything better.
Hmmm… I’ll have to see if I can find any like that here. Thanks!
This kind of thing. Image copyright of whoevers picture i found on Google.
Its crunchy, slightly spicy, slightly salty and just awesome.
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Putting cereal in salads is highly underrated! Love it! I used to put sprouted rice flakes in with my salads, still do every now and then.
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Spicy pineapple and pork. 
It hurts but I can’t stop eating it! 
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