I’ve been a Dymatize Elite Whey (Chocolate Meltdown) fan for years and I go through at least 1 scoop a day so the pricepoint makes it a bit more attractive. I’ve tried Metabolic Drive’s chocolate flavor and it also is very good - just harder to drink when I already force myself to down a protein shake (not doing a great job of selling Dymatize RN lol).
A ton of salt mostly but standard spices are garlic powder, onion powder and chili powder - goes great on just about everything. If I’m making something specific for flavor, I’ll add other nuanced spices - but that’s not super common for the course. Always a fan of hot sauces as well, Cholula covers most things well but Sriracha covers the rest
Oh my gosh Bronwen how did I not see this thread?! LOVE IT.
Last night I made Apple Jacked Muffins and added fresh-squeezed juice from a lime, which made it way better. It needed a tart kick.
Shameless Metabolic Drive plug here…
What’s weird is, I tried to bake it by memory and totally screwed up. I used about half the oats and water, forgot the egg, and might’ve messed up a few other things.
But the muffins came out GREAT. So it’s basically like a magic recipe you can alter nearly any way you want. I keep hearing from people who’ve changed this recipe up based on their prefrences (less sweetener, blended apples, etc.) and the reviews are always favorable.
The only nonnegotiables are: it has to have the consistency of a batter, be sweet enough, and contain leavening agents so that it rises… otherwise you end up with apple jack bricks.
Chris likes to cook dinner, so most of the time I let him. This was one of the meals we had a couple nights ago. (Yes, I ate all of that.)
He has yet to write an article on his baked fries but I’ve put it on Insta before. His homemade ketchup is on T Nation. We probably deviate from what’s written in our recipes because when you make things regularly it gets tweaked over time.
My philosophy is this: Recipes are just suggestions. Let them evolve and make them your own!
I love any recipes with ground beef (or any other ground meat)… I make something similar to this meat loaf except I add Stove Top stuffing and it’s delicious! (With a bit of bbq sauce and some cheese )
I used to add egg into my burgers and meatloaf but then I was told that it makes the meat dry so I stopped using it. I don’t notice much of a difference either way… thoughts?
I agree with this philosophy 100%
Unfortunately, whenever I make something fantastic it’s hard to repeat it because I have too many of these:
“a dash of this”
“a sprinkle of that”
“just a bit extra”
“oh crap, I don’t have that so I’ll use something else”