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We can make ANY diet EXPLODE with flavo, you and me, even cutting. Lets do this.
- Thread starter ChefWide
- Start date
RADAR
Well-known member
Heres a run down of mine, now changes are made every day.
Breakfast
1 EAS Myoplex shake
30 mins later
* 1 tsp flax oil
* 1/2 strawberries, mixed w apple slices pineapple W raisins
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Meal 2
* 1/2 cup of post "great Grains" Raisins, dates,grains,peacans ,etc
* 3 oatmeal cookies
* Simply protein mixed with skim milk with powdered milk added/ will sometimes a 1 scoop of 500 gainer to the mix
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Lunch meal 4
* 4oz chicken breast
* 4 boiled egg whites
* 1 tsp Flaxseed oil
* 2 Bananas
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Meal 5
* 1 cup Jello, mixed with either Fruit cup or pineapple juice
* Protein bar 20 grms protein
* 2 tbl spoons peanut butter
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Pre-workout
* Carb blast drink
* 200mg caffeine/1-2 thermorexin
* Neurostim
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Post workout
500cal gainer/mixed with myoplex Deluxe
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Evening meal
6 oz steak
Rice w soy & honey
1/2 cup Post "Great grains" may even sub that for jello or corn flakes.
---------------------------------------------------------------
30 mins before bed 1 simply protein shake made extra thick 50 grms protein.
RADAR
Breakfast
1 EAS Myoplex shake
30 mins later
* 1 tsp flax oil
* 1/2 strawberries, mixed w apple slices pineapple W raisins
--------------------------------------------------------------
Meal 2
* 1/2 cup of post "great Grains" Raisins, dates,grains,peacans ,etc
* 3 oatmeal cookies
* Simply protein mixed with skim milk with powdered milk added/ will sometimes a 1 scoop of 500 gainer to the mix
----------------------------------------------------------------
Lunch meal 4
* 4oz chicken breast
* 4 boiled egg whites
* 1 tsp Flaxseed oil
* 2 Bananas
----------------------------------------------------------------
Meal 5
* 1 cup Jello, mixed with either Fruit cup or pineapple juice
* Protein bar 20 grms protein
* 2 tbl spoons peanut butter
----------------------------------------------------------------
Pre-workout
* Carb blast drink
* 200mg caffeine/1-2 thermorexin
* Neurostim
----------------------------------------------------------------
Post workout
500cal gainer/mixed with myoplex Deluxe
----------------------------------------------------------------
Evening meal
6 oz steak
Rice w soy & honey
1/2 cup Post "Great grains" may even sub that for jello or corn flakes.
---------------------------------------------------------------
30 mins before bed 1 simply protein shake made extra thick 50 grms protein.
RADAR
Raina said:Chef--
I usually get the preground spices (other than pepper...I always have whole black tellicherry and white peppercorns around). I know that fresh ground pepper is better so I have to think that other spices would be too! Thanks for the tip.
Me too, for YEARS, even in a professional kitchen, all i had in the couple of mills laying about was white peppercorns, black and MAYBEY a salt mill.. until i met a wild chef in london that makes his 'boys' (cooks) grind or grate all their dry spices TO ORDER for every dish... a little over the top? well, yeah! but so was the fekin' Mardi Gras of flavors that just did the LuCarou all over your mouth!
My staples in grinders, not always the same deal, but usually:
*a few different kinds of pepper (i like them seperate, not a peppercorn mix), corriander seeds YUM!!!,
*star anise (i dry them out extra well in the oven on low for a couple hours, then give them a once over with the bottom of a heavy pan or pot to break them down enough for the mill to work 'em),
*toasted fennel seeds,
*fennugreek
*dried roast-garlic chips
*porcinis (i get some KILLER dried porcinis from a mushroom buddy in NY, but if you take any good dried Cepe or Porcini (same mushroom, different language) and REALLY dry them out in oven on low for a few hours, they get perfectly dry for grinding: my personal mouth-GASM with this? filet. gawd DAMN!!! nice 8-10 chunk of Filet, sea salt, black pepper then COPIOUSLY coat it with the fresh ground mushroom powder, sear it up, finish in the oven... i am getting a severe stiffy right now just THINKING about it.. YIKES!)
*curry(the leaf, NOT the spice mixture)
*dry rosemary ALWAYS grind it... wow. dayum.
the list is pretty wide open for this stuff... you can get ALL types of dry spice/herb/dry-vegetable mixtures in those little pre filled grinder thingies these days... and there is no faster way to alter a meal's entire raison d'etre than to hit it with a complimentary flavor... garlic chicken can go from Med to African to Thai to Southwest Regional in one or two twists from grinder.
RADAR said:
GREAT PIECE OF EQUIPEMENT!
I had a Franke shortie vacuum machine..an OLD but still funcitonal commercial vacuum packer that i used for everything!!! My girlfriend at the time used to sit, eat popcorn and stare at me when i got into Cheffy Compulsive vacuum mode. You KNOW what I'm talkin' about.. if you have never ownded a vacuum machine then you just know what the deal is...
We used make HUGE batches of demiglace, pie dough, gravlax, the works split them up into decent sized blocks, vacuum and freeze. joy to behold...
Alas, one year, when it was time to move, I got into my head that it would be a brilliant idea to vacuum pack all of my clothes to save space on the packing... not only did the HOURS AND HOURS of vacuuming fry my cylinder, but a bunch of the bags burst on the plane and expanded like mad and ripped my boxes open... yes, i was the nimrod with the cloths hanging out all over the conveyor at baggage claim. Thats why they call me Smoove... Cheffy Smoove.
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