Great stuff on “reprogramming cravings”, i’m at that point as well. Feels great not fiending for food.
When i’m in a good groove nutrition-wise, i’ll just eat even lighter leading up to the potential food-fest, so that I can gorge without remorse. I ate alot last night, for the Canelo/GGG fight. I planned my day’s nutrition around it, basically ate very light during the day, then had (at Anthony’s Coal Fired PIzza) a roast beef Sandwich, bunch of chicken wings, and alot of salad (with gorgonzola). If anyone lives by an Anthony’s & haven’t tried it, try the roast beef sandwich & salad with gorgonzola. Solid af combo. That roast beef is stacked with beef too.
I only gained 1 lb of morning weight after feasting… so, a good sign for me.
Also here are some older food pornish photos I took of some Anthony’s food… Unfortunately I never took a photo of “dat beef”:
Pizza Looks awesome (now that I’m a pizza-eater again!)
Are you in S.FL by any chance? I’ve had Anthony’s in Palm Beach Gardens before, crispy charred crust is the only way to go.
I only recently (in the past 1.5yrs) found a taste for avocados, and I have to say that Avos and eggs are a perfect pair. I really like using butter on most any grilled bread dish, because the milk solids get toasted and add a cheesy flavor. That said, the butter is the first thing to burn if you overdo the heat.
I have to try your Avos sautéed in oil… I’ve never thought to cook one.
Yup to S.FLA, Broward area. Yeah they have a bunch of Anthony’s in FL. Just checked out the locations:
Also, I like avocados sauteed in olive oil but, I prefer them just cold & fresh, by themselves. It’s worth trying though. I’m eating tons of avocados lately, whole foods dropped the prices on them so i’ve been picking up a bunch of them from there. There’s something about avocados that taste so clean to me, love em`. If they were really cheap like bananas, i’d eat even more of them. Yeah to avocados + eggs … also the avocados + fried bananas was an epic combo also, that seemed to go together really well.
Tri-color bow tie pasta with a sauce of bacon, cherry tomatoes from the garden, grilled asparagus, and topped with grilled chicken.
I scored big time yesterday: I was working outside on the yard and noticed a Weber grill at the neighbor’s yard sale. I waited until it was about to rain, and walked over. Scored it for $20. My prep-game is about to explode. Here’s how I use it:
Beer can chicken. Rubbed them w olive oil then some dry seasoning, used 3/4 can of PBR placed in the cavity, cooked on the grill at 300° for about an hour and 20 minutes.
There’s a pretty stupid amount of overly healthy food in here for a “food porn” thread. 3 cheers for CostCo meat prices so I can justify eating red meat so often. Couple ribeyes (~18oz) above!
Thanks! The real trickery/point is getting the white ash later off of the coals so that the infrared “shines” directly on the food. As soon as that ash layer accumulates, the energy output drops substantially.
@pfury Hell yeah!! I second the motion regarding Costco meat. A word of caution: they Blade-tenderize all the meat, giving it a fairly good risk of pathogens getting into the meat. The labels all specify a 145degree internal temp(!). You can get around this by purchasing the meat “in the cryo” (untrimmed and non-tenderized). The other advantage to buying meat this way is that the per/lb price is lower. They offer ALL cuts, except flank, in the cryo. You just have to ask. My favs are sirloin cap and tri-tip.
Oh yeah. Definitely a worry. A few weeks ago I got a loin of choice strip steak for $5.99 a pound. If you’re not picky about trimmings you have very minimal waste. Cut into steaks → Vac seal 2 per pack → Freeze
Edit: What do you do with the tri tip? I’ve had it before (wife thought it was too dry).
I sous vide the tri tip for 12hrs @130. Let it cool in the same bag, with juices, that it cooked in. When ready to eat: sear on grill or pan, and finish bringing back to temp in the sous vide (back to 130F). You can slice it with a spoon.
I generally cut in across the grain into 1/4 to 1/2 in slices after searing and vacuum seal into 8oz portions, skipping the 2nd time in the bath. I usually eat it cold over salad.
If you are new to a sous vide immersion circulator: I can’t recommend it enough. I use it so extensively that I generally travel with one.
Pork shoulder prep:
Vacuum sealed with previously-frozen liquids (so as not to gunk up the food saver); equal parts soy sauce, balsamic, red wine, and maple syrup:
Plated with reduction of jus, roasted Brussels, zucchini, braised cabbage, and sweet potato gnocchi. Too delicious to stop & take a properly-lit photo!
OMG. Looks ridiculous, love rye & pumpernickel. And you helped me just remember, farmer’s market here on Sunday often has a bakery tent, with pastries & breads. Going to check out their breads!
DO IT!!! (The sous vide). If you were closer I would let you borrow one! I’m gonna make a thread about it soon… It’s a match made in heaven for a bodybuilder/prep-cooker.
This turned out really good. Another tiny pan meal:
saute jalapeno for a few minutes, then drop in the (already) grilled chicken (from polo tropical, sometimes I get this, tastes really good and it’s fairly cheap), avocado, and lemon slices. Let it cook for 7 minutes or so. Final result: spicy with lemon juices giving everything a kick. Avocado + lemon juice is a really good combo. Avocado + jalapeno seems to be a great combo as well. Avocado + lemon juice + jalapeno = good af.
I want to buy a bunch of jalapenos and just make jalopeno + grilled chicken, with some lemon juice/slices thrown in. I love how that big half of a jalapeno turned out, was so good. I was wishing I had like 10 of them in there. I only had one, going to go later or tomorrow and get a bunch of them.
Like I mentioned in my last post, wanted to just make a bunch of jalapenos and grilled chicken, so I did. 8|
3 jalapenos, grilled chicken, and also 2 cold avocados that I put in the dish at the end, to fight against the heat a bit. That didn’t work. I got a “nuclearpeno”. Had to rush to get some cold fluids, coconut water w/ pulp in a cold can, did the trick. Mouth was on fire prior to that, lmfao.
