Food Porn Thread

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.

Too bad I can’t get that here.

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.

image
Baked bacon.


Beuof Bourginon.

image
Grilled corvina.

image
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

4 Likes

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?

image

2 Likes

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.

1 Like

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:

6 Likes

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!

1 Like

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!

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.

1 Like

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!!!

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

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

1 Like

Almost too fancy to eat

:grin:

Looks good tho

1 Like

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

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.

It was incredibly tasty!

1 Like

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!

I don’t have a problem with it… I read your post while sitting and eating a cold chicken, sweet potato, & asparagus “lettuce taco”… I loved every bite of it, and I had to control the urge to open another container and eat another “meal”. My first breakfast and dinner are almost always hot meals, and it makes them that much more awesome!

Tonight’s meal: Beuof Bourginon with sautéed chanterelles, rice, and green beans with soy-maple-glaze:

Here’s how I did my mushrooms:
Slice mushrooms to make flat surfaces for searing.
Start with a heavy, preheated pan (5 mins on 4/10). Increase heat to 6/10, Add 15g bacon fat and 15g ghee. Add 225g (half lb) of mushrooms… Don’t crowd the pan! Increase heat to keep pan sizzling, you don’t want them to steam!


I was cooking a lb, so I needed to transfer the seared shrooms to a bowl and repeated the process;

When the second batch of mushies was done, I added all of them back to the pan and deglazed with about an ounce of cognac:


Then I added about 100ml of red wine. I really like this Latour Pinot Noir from Provence. It is a great cooking wine when a burgundy is called for. It’s also a steal at $10.


When %90 of the liquid has evaporated, it is time to transfer to a serving dish. Season with salt, pepper, and fresh lemon juice.

Today’s prep for tomorrow’s meals:


Tomorrow will be a low-carb day (I’ll aim for less than 100g). So no high-GI sources. I love alternating between high and low carb because I get to have my pasta/waffles/rice a few days a week, and I also get nuts, bacon, and cheese on other days.
Food list for tomorrow’s meals 2-5:
9oz chicken breast
5.5oz 85/15 grass fed ground chuck
510g nonfat plain Greek yogurt
100g asparagus
100g green beans
100g collard greens
100g Brussels sprouts
100g zuchini
40g butter lettuce leaveî
30g raw macadamia nuts
30g mixed nuts
20g bacon
72g steel cut oats
14g cacao nibs
28g cheddar cheese
3 eggs

8 Likes

I dunno if that was specifically for me, but I’ll take it! Great to see the illustration with instruction. I may have to get some wines for deglazing. I’ve had an aversion to using it after my sis used to splash that pink stuff from a box all over our morels. Freaking ruined them every time.

Also, nice to see the bacon fat with them. One dish I love is to shred the chants with a microplane and sauté (makes a kind of mush). Then heap into a slice of honey ham and fold over, then cook the ham pocket for a few min. Then stack on a big lightly toasted bun with a couple of eggs and some smoked gouda.

I still have a small stash of dried black trumpets from this summer I haven’t figured out what to do with yet.

1 Like