Exactly. I do not have or like that.
It appears this topic is more complex than you originally claimed 
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Thatās a surprisingly interesting question. I had to think about it for a while.
Tricks like volumization, having a shake 20 minutes before a meal, or doing 20 situps before you open the fridge do work, but I think those techniques divorce us from our interaction with the food we make, but being actively involved in the cooking process is an overlooked component to feeling satiated.
Iām really interested in how people interact with their food and how it shapes their physique, so who has unlimited access to food and never wants to eat?
These guys.
(The cocaine and cigarette diet helps too, but thatās not the point.)
When youāre surrounded by food all day, you are always tasting, but never really eating. That ānever trust a skinny chefā line is bullshit. Maybe pastry chefs, but theyāre a different animal.
Good chefs are scrawny, hungry wolves. When I was working at Michelin starred restaurants most people skipped breakfast, had about 800 calories of tastings over 16 hours, then had 2 double-double animal style on the way home.
So when I cook food, Iām involved in the process. Iāll taste everything as Iām making it - not just waiting for the meal to be ready. By the time itās plated up, Iāll have already had 6-10 tastes of something. Iām looking forward to eating because Iām āstomach hungry,ā but Iām not āmouth hungryā at that point, so I eat less.
Hereās what I would suggest to someone trying to make their own food more satiating (these rules are not fitness based, just to eat less during the day.)
1.) Eat breakfast within 15 minutes of waking up. Just snarf in some eggs. Your brain shuts off thinking about food and it trickles down to the rest of the day.
2.) When you make food, taste a bite of every component while you make it. PB&J? Taste the nut butter, the jam, and a sliver of the crust while youāre making it. Grilling a burger? Take a bite of the tomato, onion, lettuce, the special sauce, fry off a tiny bit of the beef mixture to taste for seasoning. The total calories are the same, but it goes back to stopping mouth hungry vs. stomach hungry.
3.) Taste spices on a regular basis. Bland food diets lead to overeating good food.
To sum it up - be involved with your food on a constant basis instead of it being a punctuated equilibrium in your day. The more you taste, the less youāll eat.
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That was an incredibly fascinating take: thanks for taking the time!
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Iām just glad it made sense to you. It was interesting to flip the script
I tend to eat fairly regularly (every 3rd hour or so), a varied meditteranean diet with lots of fruit and vegetables though heavily slow carb based. Inspired by the old school bodybuilders I have a cheat day when I allow myself freedom.
Yesterdays freedom was a late evening snack consisting of a large meat and cheese platter, olives, and red wine. Finishing off with ice cream and chocolates. Probably 3000 cals in itself, but who cares! 
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You had a Trojan horse waiting in the wings!
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Not to necro this thread, but I thought a personal over the top example might be helpful/funny. Maybe someone can parse some interesting food psychology from it.
All of this will be cooked tomorrow while Iām drinking coffee, before eating breakfast.
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I love that you have Kalona sour cream in that photo. Theyāre my favorite brand for dairy. The only heavy cream on the market without stabilizers that I can find.
I love their cream top milk
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Tritip roasts are amazing. Very good value too. Almost impossible to find in Canada.
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I assumed yaāll just ate moose and poutine.
Sometimes we also eat salmon moose.
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My take on the new Yankee food pyramid:
- odd more emphasis not placed on fibre, which reduces disease and which only 6% of Americans allegedly get enough of (16g per 1000 calories eaten ideal; older eat more fibre than younger)
- think it is good to emphasize less processed foods
- the MyPlate diagram was more practical
- think more attention needed to help differentiate between good complex starchy carbs and empty sugary carbs
- think possibly more attention needed to differentiate between good red meat (minimally processed steak) and worse ones (lunchmeat byproducts with lots of extra salt and sugar)
- donāt have an issue with promoting fattier dairy, tastier, studies do not confirm worse and often show benefit
- think sweeteners are okay in small amounts; better to eat less sweet stuff but cowardly not to offer more guidance; you need to meet people where they are (sweetened coffee and tea still quite healthy; even if black arguably better)
- think cooking oils matter but sometimes overemphasized; canola has more Ļ3s, olive has healthy polyphenols - these are both better choices than most
- protein needs still controversial, old recommendations too low for lifters, most get enough protein yet epidemic of muscularity not yet occurred in US. Protein good for reducing appetite, more needed by elderly, less calories in general needed by many in US
- good to encourage maximal whole fruit and vegetables
- good to encourage nuts and nut butters
- beans and legumes healthy but not emphasized in new pyramid scheme, and should be
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