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Health & Fitness
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Old 04-21-2013, 10:04 AM   #1801
sweetbro858
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Lmao I saw that posted on a diff board.


Yesterday I ate pretty well. Pasta, lb of chicken, lots of milk.... and cereal
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Old 04-22-2013, 01:34 PM   #1802
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Yeah I cooked it two nights in a row, and the second night was 100x better. Just the value experience brings with any recipe!
I made the recipe again, by popular demand. I changed some ingredients though. Didnt have mushrooms and only had one onion. I added celery and a small tomato, was trying to get rid of things in my fridge before they went bad. Added half a tablespoon of red pepper flakes plus a pinch for good measure and half teaspoon paprika. The red peppers gave it a nice little spice. I wouldn't recommend the tomato. The dish was still very good but it did add extra juicy and thinned out the marsala and soy sauce flavor.

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Old 04-23-2013, 09:52 AM   #1803
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I made the recipe again, by popular demand. I changed some ingredients though. Didnt have mushrooms and only had one onion. I added celery and a small tomato, was trying to get rid of things in my fridge before they went bad. Added half a tablespoon of red pepper flakes plus a pinch for good measure and half teaspoon paprika. The red peppers gave it a nice little spice. I wouldn't recommend the tomato. The dish was still very good but it did add extra juicy and thinned out the marsala and soy sauce flavor.

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I think the mushrooms are key since they absorb so much of the wine/soy mixture (and add significant flavor as well by doing so). Tomato in a sauce without paste = bad news (as you found out!). I had to learn the hard way too. I like the addition of red pepper/paprika, would give it that sweet & spicy kick.
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Old 04-24-2013, 11:15 AM   #1804
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Grilled lamb tips with herbs and spices. Sweet potato + light butter cinnamon brown sugar sauce.

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Old 04-24-2013, 12:47 PM   #1805
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^ that looks awesome.

Burrito fail... Lol
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Old 04-24-2013, 01:43 PM   #1806
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Official: What did you eat today? thread.

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Grilled lamb tips with herbs and spices. Sweet potato + light butter cinnamon brown sugar sauce.

Yu-mmy!!!


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Old 04-24-2013, 02:40 PM   #1807
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It's great and really easy to make, I had the same meal yesterday. 1.2 lbs of lamb in 2 days, I hope that's not too much. As you know lamb is not as lean as turkey or chicken breast.
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^ that looks awesome.

Burrito fail... Lol
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Old 04-24-2013, 02:48 PM   #1808
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Considering I crushed about 2 lbs of brisket over the weekend, I think you'll find I'm an advocate of fatty cuts of meat. Nothing better than eating a chicken thigh, skin and all.
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Old 04-24-2013, 03:06 PM   #1809
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I see, I like to strike a balance, I keep turkey/chicken on the lean side, go fatty with lamb/steaks. So I don't feel as bad. I eat plenty of nuts/seeds/whole eggs so my fat intake is already high.
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Old 04-24-2013, 09:24 PM   #1810
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Zoo inspired me to make cinnamon sweet potatoes. It tasted like heaven.

13oz grass fed tenderloin. Not a single shred of fat on it, unbelievable cut of meat. Melt in your mouth.

I feel like I just got laid, I understand why people get obese now.
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Old 04-24-2013, 10:08 PM   #1811
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^ this looks awesome.

What marinate/sauce do you use for your steak? How do you cook it? Last time I made tenderloin it came out dry.
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Old 04-24-2013, 10:42 PM   #1812
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^ this looks awesome.

What marinate/sauce do you use for your steak? How do you cook it? Last time I made tenderloin it came out dry.
Best way to cook a steak is in a cast iron pan. Turn your oven up as high as it can go, most likely high broil, put the pan in and let it heat up, remove the pan put on a burner on high, sear the steak on all sides, put back in the pan put in oven, broil for about 2.5 minutes then flip, do another 2.5 (for a 3/4 steak) take out, put on plate, wrap in foil and let sit for a couple minutes.

With a good cut of meat all you need is a little salt, pepper and some olive oil, no need for a marinade.

Just google the above method to get times for different thicknesses of steak.

Here is a half inch thick porterhouse I cooked with that method recently, cane out perfect medium.
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Old 04-24-2013, 10:47 PM   #1813
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Another pic of the same steak
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Old 04-24-2013, 11:19 PM   #1814
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^ that's a good way to cook a steak. I make my stakes this way sometimes. When I'm pressured for time I use a Forrman grill. But seasoning and marinate make a day/nigh difference. Also a porterhouse is a much fattier cut than tenderloin and it'll always taste better. It's hard to make tenderloin (or any lean cut) taste good.
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Old 04-25-2013, 11:10 AM   #1815
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That is exactly how I cook mine. Couldn't live without my cast iron pan. I originally learned from this website, it has a lot of great tips on steak handling / rubbing & marinating / resting etc. that everyone should be aware of, BBQ or cast iron.

http://www.thekitchn.com/how-to-cook...the-ove-108490

I make my own dry rub out of salt, pepper, garlic & onion powder, cumin, and a pinch of cayenne pepper.

I cooked that steak last night in coconut oil, didn't have any on the steak itself. This method will make a juicy & properly seared steak everytime. But I would say mine was honestly 2" or maybe even more, I usually have the 2.5 a side cooking times... I had to throw cooking times out the window and use the fork test for doneness... took a ridiculous 13 minutes in the oven.
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Old 04-25-2013, 01:02 PM   #1816
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Love this sh1t
The whole batch was:
3lbs 85/15 ground beef
1 lb ground chicken
3/4 box of brown rice
Onion
Can of beans
3 packets of taco seasoning
half an avocado added to each serving when I eat it.
Made about 6 meals

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Old 04-25-2013, 01:04 PM   #1817
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Wild salmon African spices, garlic, and lemon, asparagus, avocado yogurt dip
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Old 04-25-2013, 02:20 PM   #1818
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Official: What did you eat today? thread.

Breakfast: 2 Bananas, 2 Greek Yogurts with Strawberries and Granola, Beef Tender with 2 Organic Free Range scrambled eggs w/ shredded Colby Jack cheese and cream cheese, BSN Truemass 20 oz Strawberry Milkshake with 1% Milk, Opti-Men multis, Gabapentin and Naproxen.

I believe it's about 2300 calories!

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Old 04-25-2013, 03:33 PM   #1819
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^ You made a mistake, there is no way that breakfast is 2300. More like 800cal.
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Old 04-25-2013, 03:35 PM   #1820
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not knowing the shake scoops ill guess 1500
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