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napsgear
genezapharmateuticals
domestic-supply
puritysourcelabs
RESEARCHSARMSUGFREAKeudomestic
napsgeargenezapharmateuticals domestic-supplypuritysourcelabsRESEARCHSARMSUGFREAKeudomestic

We can make ANY diet EXPLODE with flavo, you and me, even cutting. Lets do this.

Alton Brown from FoodTV was saying that whole spices keep so much longer than ground spices. Once they are ground, they release all of the oils and start to lose flavor. If you grind them yourself, they will keep a ton longer and have a stronger taste. I haven't tried yet.

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. :bigkiss:
 
Ish said:
Alton Brown from FoodTV was saying that whole spices keep so much longer than ground spices. Once they are ground, they release all of the oils and start to lose flavor. If you grind them yourself, they will keep a ton longer and have a stronger taste. I haven't tried yet.



They do!!!

RADAR
 
ChefWide 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...

:lmao:


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.

:rolleyes:






I Can imagine ;)



I'll stick to food only.

RADAR
 
My special: Budweiser Brisket. Crockpot and add brisket, celery, onions, chili sauce and a beer or two depending. Serve over noodles or garlic mashed potatoes. Warning, this meal will IMMOBILIZE you.

BTW--im not a bodybuilder. I just used to like to lift weights thats all.
 
Some things I know ill be cooking this week---mondays pot roast, red cabbabe/w dark beer tuesday--layered hamburger casserole-------and really havent thought about the rest of the week. I do however have a huge 22lb turkey id love to get out of the freezer and wouldnt mind smelling it cook either. Boy, I better dig the treadmill outta the garage.
 
GREAT responses all!

At the FoodShow out here in sensitive and diverse SanFrancisco, running and such from place to place, will hop on this as soon as time permits.. thanks for the data, should help a lot.


cheers

c.smoove
 
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ChefWide said:
EXCELLENT POST. K to you. that is exactly the kind of info i am hoping to get.


Ish: would you break down a typical meal day for you, meal by meal?


OK this my diet here... since I get bored pretty easily, I created 4 menues... 3 med/carbs days and 1 high-carb day...

http://www.ccfiles.de/diet_carlos_Jan_2005.jpg

it's a little in spanish, but shouldn't be a problem for all the clever people in here... :artist:

Peace
 
Good thread!

I'm on a clean bulk at the moment and I'm an ectomorph, so I need to consume more carbs than most.

Sources:
Protein: Lean beef/lamb, Turkey breast, chkn breast, fresh and canned (no salt) fish (mainly salmon and tuna), eggs, cottage cheese, mozzarella cheese, milk (limited amounts)

Carbs: Sweet potatoes, brown rice, oatmeal, beans/chickpeas, pumpernickel bread (limited amounts), fruit (limited amounts), veggies

Fats: EV olive oil, flax oil, fish oil, ANPB, animal fats


Here is an example of what I did yesterday:

Breakfast: 1/2 cup oatmeal (cooked in half milk, half water), 1/2 orange, 1/2 banana, 1 apple, 2 tblspoons of berries, 1 tblspoon fat-free natural yoghurt and 8 egg whites scrambled with pepper, parsley & thyme

How I make my oatmeal more flavoursome:
I cook it overnight in a slow-cooker (saves time) with 150ml milk and just over a cup of water (use only water if cutting) with a teaspoon of vanilla extract/natural peppermint oil. In the morning, I add the mashed banana, chopped apple, berries and stevia or sugar-free flavoured syrup to sweeten. YUM!

Meal 2 (PWO): 40g whey protein mixed with 40g dextrose, 40g maltodextrin

Meal 3: 1/3 cup kidney beans, 1/2 cup cottage cheese, canned salmon, large garden salad[/u]

I mix the salmon with the cottage cheese, add a drop of water/milk and stir-fry in EV olive oil spray with some diced tomato, minced garlic and onion. I also add vinegar to salads.

Meal 4: 1 omelette made with 2 egg-whites and 1 yolk with 1 tblspoon grated mozzarella, chopped bean sprouts, 1 tblspoon ANPB

Meal 5: XL Grilled chicken breast, 1 sweet potato (200g) baked in cinnamon, EV olive oil spray, XL serving of steamed veggies

I grilled the chicken with lemon juice, a bit of grated lemon rind, pepper, garlic, onion and chili flakes, and ate it with wholegrain mustard and home-made salsa.

Meal 6: Cup and a half of cottage cheese with a drop of milk, cocoa powder, stevia, egg white

I mix the cottage cheese, milk (no more than 20mls, just to give a good consistency), egg white and teaspoon of cocoa powder in a blender and add a tblspoon of ANPB, flax oil/EV olive oil and stevia when I eat it. Tastes like chocolate mousse! Well... kinda :worried: :) :p

Sauces/condiments I use for meat/poulty/fish/veggies:
Pepper, onion flakes, garlic flakes, lemon pepper (sugar-free), chilli flakes, tandoori powder, Mexican herb blend (sugar-free), Italian herb blend (sugar-free) wholegrain mustard, reduced salt soy sauce (limited), low sugar teriyaki sauce (limited), horeradish/wasabi, sucrose-free tomato sauce, sugar-free satay sauce, sucrose-free sweet and sour sauce, sugar-free free red/green curry paste, white wine vinegar, oregano, mint... (can't think of any more at the moment)

To spice my rice I add pepper, garlic flakes, onion flakes and sometimes a bit of thyme/paprika

To make a tasty, healthy curry/casserole:
Pre-heat oven to 180deg celsius
Add a tblspoon of low sugar, low salt sauce/curry paste (I know it's hard finding one that's low in both sugar AND salt. lol.. Just find one low in sugar and use limited amounts) to a kilo of diced meat/poulty in a baking tray. Add water to come about 3/4 of the way up the meat. Add minced/chopped onion, garlic, celery, tomato and chilli (if desired). Cover and cook in oven for 2 hours (longer if you like the meat tender)

OR

Stir fry onion, garlic and meat in EV olive oil until browed, add curry/flavour paste and water to come a third of the way up the meat, cover and let simmer for 45 mins.


Now, for my favourite recipe:
Home-made tomato salsa:
Chop 6 tomatoes, 4 celery sticks, 1 spanish onion, 1 yellow chilli (seeded), fresh coriander leaves, 4 jalapeno chiles (the hotter you want it, the more seeds you add), 4 different coloured capsicums.
Roast the above ingredients on 170 deg celsius for 20 minutes, then place in a food processer.
Add 1/2 cup of lemon/lime juice, ground lack pepper, and a tablespoon of EV olive oil.
Add mango (if desired/allowed)
Process in the food processer BUT DO NOT PUREE IT!

The chilli in the salsa will boost your metabolism and the cooked tomatoes will release more lycopene

Enjoy!
 
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