[quote]WhiteFlash wrote:
Lunch- 8-ish oz salmon, 1/2 cup [pre cooked] rice and two bigass handfuls of frozen broccoli. Works out to about 800-ish calories.[/quote]
Same exact lunch as me today, except my salmon is canned. [/quote]
How does canned salmon compare to fresh salmon? I really enjoy the taste of salmon, but even though I get killer deals on it it still gets a bit pricey [about $8/lb]. Do you enjoy the taste of the canned stuff or do you do it just to meet “requirements”?[/quote]
It’s day and night man. Canned salmon tastes okay and is always wild, but the fresh kind tastes waaaaay better.
[quote]therajraj wrote:
I buy wild frozen salmon filets- $4.99/lb is the regular price.[/quote]
Damn. Can you taste a difference between the frozen and fresh? I eat salmon at least 5 days a week and love the taste but as said it gets a bit pricey. I’ll buy 2.5-ish lbs at a time and make 5 8oz filets out of it and eat it for lunch daily. If the frozen tastes as good I’ll switch over and save some dough. But, I’ll take the hit if it’s not 'cause that shit’s delicious.
[quote]therajraj wrote:
I buy wild frozen salmon filets- $4.99/lb is the regular price.[/quote]
Damn. Can you taste a difference between the frozen and fresh? I eat salmon at least 5 days a week and love the taste but as said it gets a bit pricey. I’ll buy 2.5-ish lbs at a time and make 5 8oz filets out of it and eat it for lunch daily. If the frozen tastes as good I’ll switch over and save some dough. But, I’ll take the hit if it’s not 'cause that shit’s delicious.[/quote]
Obviously fresh will always tastes best. But I wouldn’t say it’s leaps and bounds better like fresh salmon is over the canned stuff.
[quote]therajraj wrote:
Jew Shawarma. Distinctly different tasting than A-rab Shawarma[/quote]
lol What is a jew shawarma? as in how does it differ from Lebanese ones I have?[/quote]
Haha, well aside from being made by Jews…
-They use some different vegetables, I’ve never gotten 4 different types of pickled cabbage at an A-rab joint
-Meat tastes way different, this stuff has a curry powder type flavour to it
-No Garlic Sauce, what you see is hummus and tahini
-When you go to an A-rab place a plate encompasses rice, potatoes, a pita, and a small salad as side to the meat… here a Shawarma plate encompasses a shit TON of veggies, hummus, and a pita beside the meat. I don’t do well on heavy carbs so Jew Shawarma is something I can eat without my waistline blowing up.
Oh and this stuff is sold out of a bakery with the word “bagel” in the name. You Also have the option of swapping the pita for a bagel. It’s not advertised but I’ve done it before.
[/quote]
I don’t understand what the side dishes have anything to do with shawarma distinctions. Also, there isn’t just “A-rab” shawarma.
[quote]therajraj wrote:
Jew Shawarma. Distinctly different tasting than A-rab Shawarma[/quote]
lol What is a jew shawarma? as in how does it differ from Lebanese ones I have?[/quote]
Haha, well aside from being made by Jews…
-They use some different vegetables, I’ve never gotten 4 different types of pickled cabbage at an A-rab joint
-Meat tastes way different, this stuff has a curry powder type flavour to it
-No Garlic Sauce, what you see is hummus and tahini
-When you go to an A-rab place a plate encompasses rice, potatoes, a pita, and a small salad as side to the meat… here a Shawarma plate encompasses a shit TON of veggies, hummus, and a pita beside the meat. I don’t do well on heavy carbs so Jew Shawarma is something I can eat without my waistline blowing up.
Oh and this stuff is sold out of a bakery with the word “bagel” in the name. You Also have the option of swapping the pita for a bagel. It’s not advertised but I’ve done it before.
[/quote]
I don’t understand what the side dishes have anything to do with shawarma distinctions. Also, there isn’t just “A-rab” shawarma. [/quote]
lol - Those are the reoccurring differences I observed from going to multiple shawarma restaurants run by A-rabs compared to ones run by Jews. Feel free to enlighten us with the differences.
Steak (london broil top round) marinated over night with worcestershire, garlic, onion, olive oil, soy sauce, salt, pepper, parsley…and a toucan. I left him there on purpose. Served with broccoli normandy with extra broccoli.
Just had this for dinner: spinach, brown rice /w salsa, chunks of chicken breast seasoned with herbs, red chili pepper, curry, pepper & hot sauce. So healthy and yet so onolicious!
