What did you eat today?
Quote: EvenBobJust made 3 days of goulash, which is Hungarian stew. Cost of $18 total and I will get three huge meals out of this. Tomorrow I will make a Mexican casserole out of the second meal of it, and I haven't decided what to do on the third day. No salt, lots of other spices like paprika, garlic powder, cinnamon, blended Italian spices, fresh ground black pepper, onion powder, oregano. I also like to use apple cider vinegar which gives it a very savory taste mixed with the other spices. Total time to make it about an hour but I won't have to do hardly anything for the next 2 days. I guarantee you this is way better and way better for you than any of that mail order crap that you get with those ridiculous prices. I showed her to think of the amount of salt fat cholesterol and carb those dishes have in them.
link to original post
Is that supposed to look appealing? It's funny you seem to think you are a better cook than the chefs who do it professionally, but I suppose that's par for the course.
I had a medium Papa Murphy's take-and-bake pizza last night. I've figured out that it's best to cook the pizza on the provided sheet and then slide it directly onto the rack for the last two or three minutes.
At $6.99 for two toppings, it's cheaper than most frozen pizzas from the supermarket and is superior to most.
Quote: billryanQuote: EvenBobJust made 3 days of goulash, which is Hungarian stew. Cost of $18 total and I will get three huge meals out of this. Tomorrow I will make a Mexican casserole out of the second meal of it, and I haven't decided what to do on the third day. No salt, lots of other spices like paprika, garlic powder, cinnamon, blended Italian spices, fresh ground black pepper, onion powder, oregano. I also like to use apple cider vinegar which gives it a very savory taste mixed with the other spices. Total time to make it about an hour but I won't have to do hardly anything for the next 2 days. I guarantee you this is way better and way better for you than any of that mail order crap that you get with those ridiculous prices. I showed her to think of the amount of salt fat cholesterol and carb those dishes have in them.
link to original post
Is that supposed to look appealing? It's funny you seem to think you are a better cook than the chefs who do it professionally, but I suppose that's par for the course.
I had a medium Papa Murphy's take-and-bake pizza last night. I've figured out that it's best to cook the pizza on the provided sheet and then slide it directly onto the rack for the last two or three minutes.
At $6.99 for two toppings, it's cheaper than most frozen pizzas from the supermarket and is superior to most.
link to original post
What's hilarious is you seem to think actual trained chefs are making those expensive tiny TV dinners you're buying. They are made by minimum wage morons using the cheapest ingredients possible and tons of salt to make you think it all has taste. For most Americans all you have to do is put salt on something and they think it's great because that's the only condiment they know. That's one of the biggest complaints about the company you're buying from is they use too much sodium.
Kentucky Wonders, getting so many having to freeze them while having them almost every day to boot
Quote: EvenBobQuote: billryanQuote: EvenBobJust made 3 days of goulash, which is Hungarian stew. Cost of $18 total and I will get three huge meals out of this. Tomorrow I will make a Mexican casserole out of the second meal of it, and I haven't decided what to do on the third day. No salt, lots of other spices like paprika, garlic powder, cinnamon, blended Italian spices, fresh ground black pepper, onion powder, oregano. I also like to use apple cider vinegar which gives it a very savory taste mixed with the other spices. Total time to make it about an hour but I won't have to do hardly anything for the next 2 days. I guarantee you this is way better and way better for you than any of that mail order crap that you get with those ridiculous prices. I showed her to think of the amount of salt fat cholesterol and carb those dishes have in them.
link to original post
Is that supposed to look appealing? It's funny you seem to think you are a better cook than the chefs who do it professionally, but I suppose that's par for the course.
I had a medium Papa Murphy's take-and-bake pizza last night. I've figured out that it's best to cook the pizza on the provided sheet and then slide it directly onto the rack for the last two or three minutes.
At $6.99 for two toppings, it's cheaper than most frozen pizzas from the supermarket and is superior to most.
link to original post
What's hilarious is you seem to think actual trained chefs are making those expensive tiny TV dinners you're buying. They are made by minimum wage morons using the cheapest ingredients possible and tons of salt to make you think it all has taste. For most Americans all you have to do is put salt on something and they think it's great because that's the only condiment they know. That's one of the biggest complaints about the company you're buying from is they use too much sodium.
link to original post
First, it was they ripped you off with long-term contracts, which was a total lie.
Then it was that the portions were both tiny but would make you gain weight.
Now, you are utterly making stuff up about minimum-wage workers and cheap ingredients. What's next? Do slaves make the meals in the basement of a DC pizza parlor?
From the banner of their website- Cook Unity gives the feeling of ordering from our favorite spots but modified with the ability to filter for low sodium options.
I don't know what your misfunction is, but your endless bullying is ridiculous. No one here cares about your easily disproved rantings. Everyone else is an idiot who can't appreciate good food. Cook Unity is a complete ripoff, and anyone who buys it will die from the horrible ingredients the incompetent teenage crack addicts assemble between hits.
My next attempt will involve applying olive oil before cooking.
Quote: billryanLunch was pepperoni and fresh mozzarella on garlic naan bread. I'm still trying to get this right. At 350 degrees, the bread toasts long before the fresh cheese has properly melted, and at 425 degrees, the cheese gets the browning effect before the bread is crisp.
My next attempt will involve applying olive oil before cooking.
link to original post
What are you putting the naan on? Pizza stone or something hot that sits in oven as it warms up should crisp it fine at 425 as cheese melts.
Alternatively, try it on convection or in an air fryer.
Quote: DRichQuote: ThatDonGuyAnd there's nothing wrong with bagged meatballs; I have a few in a bowl, with tomato sauce and Provolone (think of it as a "Keto meatball sub"), pretty much once a week. Note that I use the larger ones (that come about 20 to a bag), not the smaller ones in the photo.
link to original post
What brand of frozen meatballs do you like? I need to try a few different ones as I have not found one I like yet.
link to original post
They're pretty much all the same to me, although I stick to beef/pork ones (no turkey meatballs) - I used to get the Safeway (aka Vons, Albertsons, you get the idea) store brand, until they stopped making them for some reason. I also make my own, but I like them "firm" and the ones I make come out looser than I like.
Chef Ruben Garcia's Mushroom and Swiss burger. A huge burger, perhaps 10 ounces pre-cooked, on a brioche bun. It wasn't as good as Peter Lugers, but it was far superior to Texas Roadhouse burgers. The sides -sweet potato fries and mushrooms were good, but on the skimpy side. If I ordered this in a bar or casino, I'd be satisfied even at full price.
Quote: odiousgambitIf your life seems like one big troll after another, giving and receiving, give it up and start a garden
Kentucky Wonders, getting so many having to freeze them while having them almost every day to boot
link to original post
I get really bad gas when I eat fresh green beans. But I eat them anyway because there's nobody here to offend except me.
It came with a red onion jam that was quite tasty.
I just finished my order for the next two weeks—12 dinners for $94 shipped..
My promo is as long as I keep my plan, it is 50% off.
I'd been a member and then stopped when I moved. They kept sending renewal offers of ten-twenty percent off, but I kept waiting and got the fifty percent off.
Quote: EvenBobQuote: odiousgambitIf your life seems like one big troll after another, giving and receiving, give it up and start a garden
Kentucky Wonders, getting so many having to freeze them while having them almost every day to boot
link to original post
I get really bad gas when I eat fresh green beans. But I eat them anyway because there's nobody here to offend except me.
link to original post
So, your environment is the aroma of 15 cats, several litter boxes, and your flatulence. All right everybody, close your eyes, inhale deeply and take that all in. A real sensory gourmet experience.
tuttigym
Quote: billryanQuote: EvenBobQuote: billryanQuote: EvenBobJust made 3 days of goulash, which is Hungarian stew. Cost of $18 total and I will get three huge meals out of this. Tomorrow I will make a Mexican casserole out of the second meal of it, and I haven't decided what to do on the third day. No salt, lots of other spices like paprika, garlic powder, cinnamon, blended Italian spices, fresh ground black pepper, onion powder, oregano. I also like to use apple cider vinegar which gives it a very savory taste mixed with the other spices. Total time to make it about an hour but I won't have to do hardly anything for the next 2 days. I guarantee you this is way better and way better for you than any of that mail order crap that you get with those ridiculous prices. I showed her to think of the amount of salt fat cholesterol and carb those dishes have in them.
link to original post
Is that supposed to look appealing? It's funny you seem to think you are a better cook than the chefs who do it professionally, but I suppose that's par for the course.
I had a medium Papa Murphy's take-and-bake pizza last night. I've figured out that it's best to cook the pizza on the provided sheet and then slide it directly onto the rack for the last two or three minutes.
At $6.99 for two toppings, it's cheaper than most frozen pizzas from the supermarket and is superior to most.
link to original post
What's hilarious is you seem to think actual trained chefs are making those expensive tiny TV dinners you're buying. They are made by minimum wage morons using the cheapest ingredients possible and tons of salt to make you think it all has taste. For most Americans all you have to do is put salt on something and they think it's great because that's the only condiment they know. That's one of the biggest complaints about the company you're buying from is they use too much sodium.
link to original post
First, it was they ripped you off with long-term contracts, which was a total lie.
Then it was that the portions were both tiny but would make you gain weight.
Now, you are utterly making stuff up about minimum-wage workers and cheap ingredients. What's next? Do slaves make the meals in the basement of a DC pizza parlor?
From the banner of their website- Cook Unity gives the feeling of ordering from our favorite spots but modified with the ability to filter for low sodium options.
I don't know what your misfunction is, but your endless bullying is ridiculous. No one here cares about your easily disproved rantings. Everyone else is an idiot who can't appreciate good food. Cook Unity is a complete ripoff, and anyone who buys it will die from the horrible ingredients the incompetent teenage crack addicts assemble between hits.
link to original post
Don’t you know, EB rains on every parade, brings the cloud to every silver lining, drinks the half full glass. That’s his modus operandi.
Quote: rxwineQuote: billryanQuote: EvenBobQuote: billryanQuote: EvenBobJust made 3 days of goulash, which is Hungarian stew. Cost of $18 total and I will get three huge meals out of this. Tomorrow I will make a Mexican casserole out of the second meal of it, and I haven't decided what to do on the third day. No salt, lots of other spices like paprika, garlic powder, cinnamon, blended Italian spices, fresh ground black pepper, onion powder, oregano. I also like to use apple cider vinegar which gives it a very savory taste mixed with the other spices. Total time to make it about an hour but I won't have to do hardly anything for the next 2 days. I guarantee you this is way better and way better for you than any of that mail order crap that you get with those ridiculous prices. I showed her to think of the amount of salt fat cholesterol and carb those dishes have in them.
link to original post
Is that supposed to look appealing? It's funny you seem to think you are a better cook than the chefs who do it professionally, but I suppose that's par for the course.
I had a medium Papa Murphy's take-and-bake pizza last night. I've figured out that it's best to cook the pizza on the provided sheet and then slide it directly onto the rack for the last two or three minutes.
At $6.99 for two toppings, it's cheaper than most frozen pizzas from the supermarket and is superior to most.
link to original post
What's hilarious is you seem to think actual trained chefs are making those expensive tiny TV dinners you're buying. They are made by minimum wage morons using the cheapest ingredients possible and tons of salt to make you think it all has taste. For most Americans all you have to do is put salt on something and they think it's great because that's the only condiment they know. That's one of the biggest complaints about the company you're buying from is they use too much sodium.
link to original post
First, it was they ripped you off with long-term contracts, which was a total lie.
Then it was that the portions were both tiny but would make you gain weight.
Now, you are utterly making stuff up about minimum-wage workers and cheap ingredients. What's next? Do slaves make the meals in the basement of a DC pizza parlor?
From the banner of their website- Cook Unity gives the feeling of ordering from our favorite spots but modified with the ability to filter for low sodium options.
I don't know what your misfunction is, but your endless bullying is ridiculous. No one here cares about your easily disproved rantings. Everyone else is an idiot who can't appreciate good food. Cook Unity is a complete ripoff, and anyone who buys it will die from the horrible ingredients the incompetent teenage crack addicts assemble between hits.
link to original post
Don’t you know, EB rains on every parade, brings the cloud to every silver lining, drinks the half full glass. That’s his modus operandi.
link to original post
At what point is this nonsense trolling?
About 14 years and 29,185 posts ago, give or take.Quote: billryan...<nonsense>....
At what point is this nonsense trolling?
link to original post
But then, when is it also feeding the troll?
Quote: DrawingDeadAbout 14 years and 29,185 posts ago, give or take.Quote: billryan...<nonsense>....
At what point is this nonsense trolling?
link to original post
But then, when is it also feeding the troll?
link to original post
I'm posting my food on a thread EB didn't start and has no more rights to than any other poster. That he is allowed to lie and disparage people is a reflection on the forum.
Quote: billryanQuote: DrawingDeadAbout 14 years and 29,185 posts ago, give or take.Quote: billryan...<nonsense>....
At what point is this nonsense trolling?
link to original post
But then, when is it also feeding the troll?
link to original post
I'm posting my food on a thread EB didn't start and has no more rights to than any other poster. That he is allowed to lie and disparage people is a reflection on the forum.
link to original post
Get him out of your head. Just keep posting your meals/ideas/stories.
Yesterday for Bills party tons of appetizer type foods made by 3 different contributors.
Buffalo chicken stuffed jalapeños. The jalapeños weren’t spicy enough, and could have used more Frank’s Hot Sauce as well.
Crab dip. Needed more crab.
Swedish type mini meatballs. I only ate like 1,000 of them.
Potatoes….. VERY INTERESTING! Wifey baked some store bought crinkle cut fries, kind of smashed them up, added minced onion and some cheese and re-baked them. Yum!
Pepperoni and cheese platter. I like eating sliced pepperoni.
I like just grazing without a ‘main course’.
Quote: SOOPOO
Crab dip. Needed more crab.
Swedish type mini meatballs. I only ate like 1,000 of them.
I have never made a crab dip but I make a great Crab Au Gratin (I usually add some shrimp to it too).
Love Swedish meatballs.
I took a tip from the site and cooked it directly on the rack for the last few minutes. It reminded me of lasagna, with an incredible mix of steak, pork, ground beef, mushroom, potato, tomato, sour cream, and blended cheese. Just enough grease to wet the burrito shell, and a chipotle-like sauce. It's a perfect couple's meal.
Quote: mcallister3200That doesn’t even look edible. Maybe stick with the stock photos from someone who can cook.
link to original post
LOL! Anything that's not in a cardboard box with a picture of a clown or a king or double arches on it you think is inedible. If it doesn't come with a side of fries you won't eat it.
I decided it is time for a change. I am going to eat less for the next week or so until I lose at least 10 pounds. Yesterday's consumption was limited to popcorn and today will be limited to beef jerky. Fortunately with my sedentary lifestyle I don't need much food to survive.
Quote: DRichIn the last six weeks or so I have been putting on weight and I don't know why. My diet and lack of exercise has not changed and I have been in the same weight range for the last 20 years or so.
I decided it is time for a change. I am going to eat less for the next week or so until I lose at least 10 pounds. Yesterday's consumption was limited to popcorn and today will be limited to beef jerky. Fortunately with my sedentary lifestyle I don't need much food to survive.
link to original post
I'd substitute Screaming Yellow Zonkers for the popcorn. It might not help with the weight, but it works wonders on your cosmic awareness.
Quote: billryanQuote: DRichIn the last six weeks or so I have been putting on weight and I don't know why. My diet and lack of exercise has not changed and I have been in the same weight range for the last 20 years or so.
I decided it is time for a change. I am going to eat less for the next week or so until I lose at least 10 pounds. Yesterday's consumption was limited to popcorn and today will be limited to beef jerky. Fortunately with my sedentary lifestyle I don't need much food to survive.
link to original post
I'd substitute Screaming Yellow Zonkers for the popcorn. It might not help with the weight, but it works wonders on your cosmic awareness.
link to original post
I don't think I have had those in 30 years. I do like them but rarely see them at a store. I will buy a box of Fiddle Faddle or Crunch N' Munch once a year or so.
One egg, with bodacious amounts of shredded mozzarella and ricotta cheese. Add a few slices of green pepper, some teriyaki sauce, a chopped-up onion ring, and some salsa. Stir occasionally and cook on a low flame until the cheese percolates. Toss it onto a burrito shell, roll it up, and slice it into bite-sized bits.
While basking in the beauty of another mountain sunrise, I saw two juvenile javelinas slinking home after a night of debauchery.
Life is good.
Quote: DRichQuote: billryanQuote: DRichIn the last six weeks or so I have been putting on weight and I don't know why. My diet and lack of exercise has not changed and I have been in the same weight range for the last 20 years or so.
I decided it is time for a change. I am going to eat less for the next week or so until I lose at least 10 pounds. Yesterday's consumption was limited to popcorn and today will be limited to beef jerky. Fortunately with my sedentary lifestyle I don't need much food to survive.
link to original post
I'd substitute Screaming Yellow Zonkers for the popcorn. It might not help with the weight, but it works wonders on your cosmic awareness.
link to original post
I don't think I have had those in 30 years. I do like them but rarely see them at a store. I will buy a box of Fiddle Faddle or Crunch N' Munch once a year or so.
link to original post
Walmart has them occasionally. I think they are the exclusive distributor and they do limited editions.
Quote: DRichIn the last six weeks or so I have been putting on weight and I don't know why. My diet and lack of exercise has not changed and I have been in the same weight range for the last 20 years or so.
I decided it is time for a change. I am going to eat less for the next week or so until I lose at least 10 pounds. Yesterday's consumption was limited to popcorn and today will be limited to beef jerky. Fortunately with my sedentary lifestyle I don't need much food to survive.
link to original post
I will tell you exactly why. As you get into your fifties your metabolism changes and for some reason your body turns the extra calories you're eating into more fat than it used to. This is why you see men who were thin all their lives all of a sudden in their 50s they turn into big fat slobs with huge guts because they don't stop eating like they're 23 years old. I've seen it over and over again and I experienced it myself. This is why I don't eat carbs anymore and eat very little red meat. Too many calories.
Quote: EvenBobQuote: DRichIn the last six weeks or so I have been putting on weight and I don't know why. My diet and lack of exercise has not changed and I have been in the same weight range for the last 20 years or so.
I decided it is time for a change. I am going to eat less for the next week or so until I lose at least 10 pounds. Yesterday's consumption was limited to popcorn and today will be limited to beef jerky. Fortunately with my sedentary lifestyle I don't need much food to survive.
link to original post
I will tell you exactly why. As you get into your fifties your metabolism changes and for some reason your body turns the extra calories you're eating into more fat than it used to. This is why you see men who were thin all their lives all of a sudden in their 50s they turn into big fat slobs with huge guts because they don't stop eating like they're 23 years old. I've seen it over and over again and I experienced it myself. This is why I don't eat carbs anymore and eat very little red meat. Too many calories.
link to original post
I must be experiencing it later than most as I am 58 now and a month ago I was 10 pounds less.
Quote: DRichQuote: EvenBobQuote: DRichIn the last six weeks or so I have been putting on weight and I don't know why. My diet and lack of exercise has not changed and I have been in the same weight range for the last 20 years or so.
I decided it is time for a change. I am going to eat less for the next week or so until I lose at least 10 pounds. Yesterday's consumption was limited to popcorn and today will be limited to beef jerky. Fortunately with my sedentary lifestyle I don't need much food to survive.
link to original post
I will tell you exactly why. As you get into your fifties your metabolism changes and for some reason your body turns the extra calories you're eating into more fat than it used to. This is why you see men who were thin all their lives all of a sudden in their 50s they turn into big fat slobs with huge guts because they don't stop eating like they're 23 years old. I've seen it over and over again and I experienced it myself. This is why I don't eat carbs anymore and eat very little red meat. Too many calories.
link to original post
I must be experiencing it later than most as I am 58 now and a month ago I was 10 pounds less.
link to original post
If you gain 10 lb in a month it ain't fat it's water weight. You would have to work really really hard to gain 10 lb of fat that quickly. For some reason you're retaining water but it will go down eventually.
Quote: EvenBobQuote: DRichQuote: EvenBobQuote: DRichIn the last six weeks or so I have been putting on weight and I don't know why. My diet and lack of exercise has not changed and I have been in the same weight range for the last 20 years or so.
I decided it is time for a change. I am going to eat less for the next week or so until I lose at least 10 pounds. Yesterday's consumption was limited to popcorn and today will be limited to beef jerky. Fortunately with my sedentary lifestyle I don't need much food to survive.
link to original post
I will tell you exactly why. As you get into your fifties your metabolism changes and for some reason your body turns the extra calories you're eating into more fat than it used to. This is why you see men who were thin all their lives all of a sudden in their 50s they turn into big fat slobs with huge guts because they don't stop eating like they're 23 years old. I've seen it over and over again and I experienced it myself. This is why I don't eat carbs anymore and eat very little red meat. Too many calories.
link to original post
I must be experiencing it later than most as I am 58 now and a month ago I was 10 pounds less.
link to original post
If you gain 10 lb in a month it ain't fat it's water weight. You would have to work really really hard to gain 10 lb of fat that quickly. For some reason you're retaining water but it will go down eventually.
link to original post
Maybe from all the sodium in the jerky.
Quote: DRichIn the last six weeks or so I have been putting on weight and I don't know why. My diet and lack of exercise has not changed and I have been in the same weight range for the last 20 years or so.
I decided it is time for a change. I am going to eat less for the next week or so until I lose at least 10 pounds. Yesterday's consumption was limited to popcorn and today will be limited to beef jerky. Fortunately with my sedentary lifestyle I don't need much food to survive.
link to original post
A few weeks ago, one of my prescriptions ran out. I was off that for a little while, and started feeling heavier.
This was compounded by the scale at one of the doctor's offices being out of calibration, and reading substantially heavier than the others.
I thought I had gained 20 pounds, but it turns out it was only around 5 pounds.
Back on the right mix of medications now, it's falling off.
Best of luck.
Quote: EvenBobA McDonald's Big Mac in 1980 and one today.
link to original post
Please pardon my impertinence, but I must ask...
Where's the beef?
Quote: Dieter
Please pardon my impertinence, but I must ask...
Where's the beef?
Is that you Clara?
Quote: EvenBob
If you gain 10 lb in a month it ain't fat it's water weight. You would have to work really really hard to gain 10 lb of fat that quickly. For some reason you're retaining water but it will go down eventually.
I doubt it is just water weight. Maybe a tumor.
Quote: EvenBobA McDonald's Big Mac in 1980 and one today.
link to original post
It's cool that someone has a Big Mac from 1980 hanging around to use in such photographs. It almost looks edible.
Quote: DRichQuote: EvenBob
If you gain 10 lb in a month it ain't fat it's water weight. You would have to work really really hard to gain 10 lb of fat that quickly. For some reason you're retaining water but it will go down eventually.
I doubt it is just water weight. Maybe a tumor.
link to original post
Try an enema.
Quote: rxwineQuote: DRichQuote: EvenBob
If you gain 10 lb in a month it ain't fat it's water weight. You would have to work really really hard to gain 10 lb of fat that quickly. For some reason you're retaining water but it will go down eventually.
I doubt it is just water weight. Maybe a tumor.
link to original post
Try an enema.
link to original post
I haven't been plugged up.
Quote: EvenBobA McDonald's Big Mac in 1980 and one today.
link to original post
I personally find the one on the left creepy and nasty looking, 🤢🤮but think the one on the right looks good. 😋
I thought I'd set a timer for twelve minutes but twenty-five minutes later, the smell of burnt meat got my attention. The steak was nearly black, and the rice was burnt crisp. The steak melted in my mouth, and the rice tasted even better than the previous dinner.
At $7.84 a meal, this blows away the local Chinese lunch specials.
https://www.youtube.com/watch?v=X0ZRreetg84&t=0s
