T Nation

Food Porn Thread


#823

Pan-seared lionfish:


Grilled asparagus, arugula (from my friend’s hydroponic farm), Tuscan pancetta, and white beans:

As plated for dinner; lionfish, asparagus & arugula salad, Brussels sprouts with pancetta, and collard greens.


#824

Those fillets looks great… not sure about the head lol


#825

I’ve never heard of eating lionfish. What is it like?


#826

It is my favorite fish. Mild white meat that has a great combo of firm/flaky. Flakier/looser than grouper, but with a similar sweetness. Super-duper bonus points because they are a very invasive & destructive species, so eating them helps get them off the reefs. They are causing an ecological nightmare here because they have no natural predators and reproduce like rabbits. The addition of humans as a predative force has had a positive impact in the past few years.


#827

Too bad I can’t get that here.


#828

Sunday is food-prep day for me; here’s some of what I did:


Basmati rice with coconut oil, made in pressure cooker; roasted Brussels sprouts; grilled zucchini; grilled asparagus.


Burger patties (I skip the bun) made from 5oz 85/15.


Grilled sweet potatoes.


Baked bacon.


Beuof Bourginon.


Grilled corvina.


Teres major steaks, aka “mock tender,” “shoulder tender,” or “poor-man’s filet,” sous-vide for 6hrs at 128F

Meals 2-6 for tomorrow (7am-4pm):


9oz chicken breast
180g corvina
255g nonfat Greek yogurt
200g sweet potatoes
100g rice
100g asparagus
100g Brussels sprouts
200g collard greens with bacon
150g zuchini
20g Tuscan pancetta
36g steel cut oats
70g blueberries
75g spring mix lettuce
30g butter lettuce leaves (for making “tacos”)

Last but not least, a shot of the Tuscan pancetta:

Not pictured, but done today:
-Portioned 9oz bags of chicken breast
-Made mason jars with all the dry ingredients for my morning waffles (meal 1), all I have to do is add water and rum, and shake!
-squeezed 10 lemons/limes and froze the juice in ice cube trays for use later (got a great deal on some citrus… 12 pcs for 1$!)
-sliced two loaves of Italian bread and froze it for sandwiches and morning toast
-portioned and formed burger patties, for the future
-cooked oatmeal


#829

I’ll pay you to prep for me… that looks amazing.

Some food from yesterday, in Portland. Sushi in east Portland and a Biscuit Breakfast sandwich.

Also, finally made it to Sterlings new shop. I picked up an adapter for the aeropress. It supposedly makes an italiano. Have you seen that @FatKidfromFL?


#830

Interested in knowing how you store all this food.

Meal prepping has long been an interest of mine but I never ventured to prepping food for a whole week because I was unsure how to store it optimally to prevent it from going bad or losing its flavor.


#831

One of my best friends is a pizza enthusiast and making pizza is his job too. Here is his last masterpiece, Pizza with purple potato puré, bacon, smoked provola, chips and basilico. Unbeliavable.
Southern Italy is a good place to live if you love food! :wink:


#832

THIS LOOKS AWESOME AND SO DAMN TASTY!!! Can I hire you as my personal chef?

A question about the rice. How do you use the coconut oil for the rice? Do you add the coconut oil after cooking? If so, how much do you add for one serving?

And what portion size do you have for an average meal? How much beef/fish/poultry and how much carbs (rice and sweet potatoes dry or cooked weight?

Thank you very much and please keep going and sharing so much awesome stuff. It´s very helpful!


#833

Looks awesome! I haven’t seen the adapter for the aeropress; I’ve been using the Flair for the past 2 months. I can’t reccomended it enough. I miss Sterling; Blendo Stupendo!


#834

I use vacuum seal bags for meat. I refrigerate a few days worth and freeze the remaining. I pre-portion it so that I can grab a frozen puck of meat (chicken, steak, pork, etc) and toss it in my cooler; it thaws and helps keep the rest of the food cool all day. As for veggies: I make as much as will fit in my fridge, and store it in airtight glass containers. I will eat all the veggies from this prep in the next 2 days. Anytime I cook something for dinner, I make double, and add the new leftovers to the prep-food; so I’m constantly replenishing the veg-supply. I eat everything cold during the day, so reheating/reheatability isn’t a concern for me.


#835

Sure, I’m for hire! It’s actually what I did from 2007-2008 full-time! I’ve improved substantially since then :joy:

I use 2 cups rice, 2 cups water, 1TBS coconut oil, 1 tsp salt. Put everything in the pressure cooker and cook at full pressure for 6 mins. Fluff and serve.

Portion size for me is 4-8oz meat, one “unit of carbs” (a unit being 100g rice, 135g potatoes, 110g sweet potatoes, 2 slices bread, or 36g steel cut oats cooked). I determined the units by weighing raw food, then cooking and figuring out the difference. I also based them on simplicity of logging; most of those units equal one serving in my app (my plate/live strong).
So the Units represent the mass of cooked foods.

I’m very glad to be of help, and I’ll keep it coming! Thanks for he very kind words!!!


#836

But doesn’t this ultimately lead you to enjoy your food less?


#837

I’m the same way. I eat my meal prep food cold. To me the meat tastes weird when I warm it up.


#838

Almost too fancy to eat

:grin:

Looks good tho


#839

Picture please. The best thing I bought was a fine, steel filter instead of those paper ones. I hate those paper filters.


#840

Why don’t you like the paper ones? I’ve never really put much thought to them. I’ll send a photo on Wednesday. I’m away for work.


#841

It was incredibly tasty!


#842

Non mi esprimo sulla voglia di mangiarla che mi è venuta a veder la foto… Ma la cosa peggiore è sapere che non troverò mai qualcuno capace di fare una roba così particolare :tired_face:

Tl;Dr: I’m jealous!