It’s remarkable how much better the RP podcast is without Dr Mike stinking up the conversation with shitty 3rd grade level jokes. The past few episodes with Colton Engelbrecht, Dr James Hoffman, Dr Wilcox, and shit even Pak have been great.
If you’ve given up on it, go back on Spotify and check it out.
Made a tomato flight to add some vegetables to grilled burgers to celebrate the 4th of July. However these were substantial enough to make a meal on their own! There are three flavors:
The Standard: fresh mozzarella cheese, basil, balsamic glaze
The Salty: salad greens dressed in a balsamic vinaigrette and topped with prosciutto
The Sweet: vegan cream cheese whipped with lemon zest and topped with macerated blackberries.
Close enough in that it does have some processed stuff (prosciutto, cream cheese, balsamic glaze) but it’s enjoyed in moderation alongside a HONKIN slice of heirloom tomato bought from a local farmers market. Most importantly, it was shared with family.
A local ice cream shop makes a berry basil ice cream once a year and it’s fantastic. I knew I had to make a version at home, but non dairy so it’s lighter.
Made a basil infused simple syrup using monkfruit sweetener, and added to a base of soy milk and a mixture of strawberries and black berries. Spun on sorbet with one respin, and the texture was very smooth.
My current outdoor setup is a Ninja wood fire grill and a tailgater size Traeger. Although the Ninja is fast to start and dead simple to use, I find it too small for my needs and can’t quite get a good enough sear on a steak. Also can’t sear inside because my smoke alarm is literally 8 feet from my stove top and I’m tired of a constantly screaming alarm. Also the traeger trips after 350 so I just use it for lower temp smoking, and I’m happy with that.
I’m looking to replace the Ninja for a propane grill that’s a little bit bigger. Majority of the time I’m cooking for myself and the wife, but occasionally will host a few other people. I’d like the ability to cook both veggies and proteins outside, and get a good sear on everything. I need some help figuring out the grill specs that would fit my needs but not break the bank price wise. So a few questions:
Grill total BTU output?
grilling surface area?
number of burners? I feel like 2 is sufficient.
are any brands worth buying second hand vs new?
Thanks for any tips during my shopping endeavors!
Some firsts for me today. First was I haven’t cooked tri tip over a SM grill since with my dad as a kid. Second was cooking this much for a family reunion. Overall happy with the cook, not pictured are the 10 chicken quarters also grilled and came out perfect. Set up wasn’t glamorous but it fed a crowd and brought people together. Cheers!
This year for me has been the year of mint. It’s my new favorite herb, so I’m looking for more ways to use it in savory and sweet dishes.
What are your favorite recipes that use mint? So far I’ve done grain salads, some drinks, and in peach bruschetta.
A special herbal appearance from Mint and Basil. I am so glad I’ve discovered mint in savory dishes this year.
Two things I’ve learned from this dish: millet is really easy to make in the instant pot and mint + Kalamata olives are a fantastic unlikely pairing.
Millet and chickpea salad with radish, cucumber, Kalamata olives, herbs, and green onion. I would recommend making this ahead of time to allow the herbs to permeate the dish and serve cold.
Grated carrot and greek yogurt shmear on homemade low carb bagel.
I give up on trying to make low calorie bagels at home, I’ll just pay the $8.
In preparation for an extended backpacking trip, I decided to make my own dehydrated eggs to add to my breakfasts.
Basically I made scrambled eggs, dehydrated them until very dry, and then blitzed into tiny gravel.
The trip for me is cancelled, so I’d like to use them for something creative. Any ideas on what I should make with them? Some ideas I’ve thought of are using as a salad topping or blending with mayo for a deviled egg filling.
Any interesting ideas?
It finally happened, I actually got injured from my stubbornness and stupidity. While leg pressing with terrible form, on my 4th set of very shaky reps, I fractured my fibula with 377 lbs loaded on the sled and safeties set WAY too low. I knew something bad was going to happen on the next rep, and I sent it anyway. Listen to your body, and always quit while you’re ahead. Also, form on machines matters, pay attention.
So I’m going to be booted up for the next 6 weeks, obviously no lower lifting, and a lot less cardio. Questions for the group:
with the lower cardio (I’ll just be doing some light cycling, but not nearly what I was doing before), should I manually reset the algorithm or just let it adapt to my lower expenditure? I estimate im losing out on probably 600 calories worth of cardio daily.
Am I just spamming upper body 4x a week now? I don’t want to get entirely soft during this time. What would you do in my situation?
Smoked these “extra meaty” pork loin back ribs at 225 for 3 hours, then wrapped for an additional hour. Finally temped at 207 when I pulled them off so I knew they were over cooked.
Personally, I don’t like when the meat comes off the bone in one big chunk, as in the second photo. It’s just hanging there.
Anyway, what went right here? What else went wrong besides overcooking?
I’ll be grilling tri tip and chicken leg quarters on a SM grill for a family BBQ. It should be 14 adults and 5 kids, and there will be a few other sides.
Question is, how many tri tips and leg quarters should I be buying? I try to a lot 0.5 pounds of cooked meat per person, but it gets fuzzy with two proteins and other sides.
Start thighs skin side down in a cold pan, flip once the skin releases, then add aromatics and finish in a hot oven. Added fennel fronds, carrots, onions.
*bulk. I can’t spell.
Over a year to gain 8 pounds, slow and steady wins the race. I ate at a pretty steady surplus, but still random life events led to a lot of expenditure variation. Changing workout programs, cardio regimens shifting, getting mentally psyched out about gaining too fast…. I can say that the gain was as lean as it gets. Contemplating continuing on to 175, but for now holding steady.
Kinda wish I pushed it harder to get here a little faster; just wanted to add another vote for conservative gain phases.
Made a fantastic smoked salsa verde to have with carne picada for white people fajita night. This stuff is too easy to make. Anaheim, pasilla, jalapeno, tomatillo, and onion on the Traeger.
Served with charred corn salsa.
I had a small bag of whole wheat flour to use, so I took a page from Sally https://sallysbakingaddiction.com/whole-wheat-pizza-dough/
And made a mostly whole wheat pizza dough. Cold fermented for two days in the fridge. More sticky than normal but tasted great. Still looking for tips for home pizza making.
Planning my resupply box to send to MTR, which will be for 9 full days of food. I am aiming for around 3500 calories per day, however my primary concern is balancing food's satiety with its caloric density. Ideally I'd keep my food weight to 1.5 lbs per day. I naturally have a large appetite, and most of the foods I see promoted for their caloric density (pop tarts, chips, candy, trail mix, etc), I know will have me hungry 5 minutes later.
What have you guys packed in the past for meals and snacks that were filling and lightweight?
Goal was 10 reps, only got 8 clean ones. Some pain at the bottom.
Figs aren’t technically berries, but they are in my heart. I was inspired by a peanut butter and grape jelly sandwich, and grape is a berry, so it counts.
Decided to recreate a childhood favorite with a peanut butter spin. I couldn’t find any recipe online, and I learned why! I modified an existing recipe: https://bromabakery.com/homemade-fig-newtons-recipe/
Swapping half of the butter for PB. The jam was easy to make and delicious, not too sweet. Overall it’s a satisfying snack.