T Nation

Food Porn Thread


#843

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!


#844

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


#845

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.


#846

Any advice for food with a lot of potassium? Really hard to get enough potassium in but when I did get enough I felt great. I usually get my potassium from salmon, banana, avocado, coconut water and mushrooms; not much else, it gets boring sometimes.


#847

Already posted this in my log but… Love this breakfast.


#848

Pensa che questa è soltanto la sua ultima trovata… E in cantiere c’è ben altro, più in avanti posterò altre foto!


#849

I like bananas, pineapple and oranges for that. Never been crazy about a lot of the greens, and the fruits give me a nice mid day sugar kick.


#850

Damn… I had hotdogs and instant noodles for dinner lol


#851

(Sweet) Potato, orange juice and greek yoghurt.

The vertical diet is very focussed on potassium. Have a look at it for ideas.


#852

Chicken cacciatore.
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Chicken thighs, bell peppers, sun-dried tomatoes, chopped tomatoes, boring mushrooms from Costco not as fancy as some of y’all.


#853

I’d toss kiwis and raisins onto the potassium list.


#854

I agree. I like to do his spinach shake in the morning. I buy spinach and freeze it. Shove it into a ninja cup, put some orange juice in, blend and use cold water to help with consistency. Good stuff.


#855

Couple new dinners




#856

Spaghetti with tomato and shrimp and asparagus on the side.

One of the finest dinners I’ve had in a while.

Also I’ve been eating A TON of veggies lately and I’m not planning on stopping.


#857

Carb-up day…

I got a 25lb bag of flour and spent the past day experimenting…


Bread.


Potato, pancetta, zuchini focaccia. I served this for dinner with seared fish (grouper).


#858

Finally closed the business I work for for the German owners after laying everyone off and selling everything, fun times. Wife made me a layoff day dinner. Home grown sweet potatoes and the strip was marinated with worcestershire, red wine vinegar, lemon juice, salt, pepper, garlic, onion, rosemary, butter and honey. Prepared rare.


#859

Guys, I need a piece of advice from ya.

I’m going to have to cook a chicken + white rice + veggies meal and I’m wondering if you had any suggestions for veggie combinations to try.

I usually cook che rice, chicken, and veggies and then throw them together in a pan for a while, adding pepper, curcumin, and stuff. I usually play around with veggie choices but I’d like to try something new.

I tried tomatoes + peppers + zucchini, carrots + broccoli + tomatoes, carrots + onion + pepper and many more combos.

I like every type of veggie under the sun so I’m willing to try anything. What are good combos you guys like?


#860

Butternut squash is really good if you don’t mind adding more starch to the meal.


#861

You must’ve read my mind cause I’d been thinking just about squash!

I’m currently following a meal plan so in theory I shouldn’t add other macro containing foods, but I just saw that squash has 10 g of carbs only per 100 g, which isn’t much more than say carrots of tomatoes.

In terms of volume, would it make sense to add about that amount to my meal? Of course with other veggies too. Or is too little in terms of volume? I never really cooked pumpkin or squash so far.

And how would you fit it into the meal? You just cook some then throw it with the other stuff?


#862

Just replace the rice carbs with butternut squash.