_Prometheus
Member
10oz steak medium rare
4oz smoked salmon
2tbsp low fat cream cheese
2 cups string beans
4oz smoked salmon
2tbsp low fat cream cheese
2 cups string beans
MESO-Rx
Anabolic Steroids
What R U Eating ? ~OGH wants to know.....
- Thread starter Oregongearhead
- Start date
Now we are talking my diet . Fish & rice (last 2 weeks). Which is alot like my other diets like chicken & rice and the Mix (Hamburger/frozen veggies/rice)
Drumsticks & veggies/peanuts again today...
_Prometheus
Member
Contest prep is a bish
After 2 weeks of extremely low carbs, I was craving that smoked salmon like a maniac
ddp7
Banned
@gr8whitetrukker Hey is that you beer motherfucker? Cant believe it..
Eman
Master
Shitty picture... Crab stuffed Portobello, ribeye, potato medley, grilled asparagus, grilled shrimp, watermelon not pictured.
Ripped
New Member
We eat alot of the same meals that looks great bro.
Eman
Master
My mom was sick on mother's day, she had pancreatitis... So she was basically able to sit at the table while everyone ate filet mignon and grilled shrimp and she couldn't eat any lol.
I also missed Father's day so made it up with dinner... Turned into a combination mother's day/Father's day meal. Set me back a few bucks to get everything that was requested!
Ripped
New Member
That's good you did that I hope you're mom gets better bro. I love smoking I got to try the smoked corn I think you suggested and I have been wanting to get a big salmon fillet and smoke it have you ever?
System7
Well-known Member
Looks killer man. Nice work.
Eman
Master
I have not! I'd like to though... I probably wouldn't give it very much smoke, unless you really like smokey flavor. I think a little bit would go a long way. I'm the same way with smoking chicken, only give it a tiny bit of smoke and that's it...
Ripped
New Member
Yes I agree very low and slow and easy with the smoke. I was thinking that with the salmon seems like it would take smoke real easy.
rubisean
New Member
I smoke salmon regularly, super easy.
Dry brine , rinse and let air dry with a fan blowing on it a few hours.
Then smoke as usual
rubisean
New Member
Couple doubles and two chilis
Ya know what's a perfect quick snack? Just a simple grilled cheese sandwich. This one's with Colby Jack. I will probably make a couple more cause one's not gonna be enough.
rubisean
New Member
Make a few for doc as well
I know what you mean , sometimes I grate up 2 or 3 different cheeses , Cheddars or Colby-Jacks great .Plus a slice of American... Mozzarilla makes it stringy and chewy...Parmesan if it needs more flavor.
Thats right , always take a cheese bite for Doc ....maybe he"ll embrace cheese someday
PM me his address. I can overnight a half dozen or so to him. He'll have them in time for his bed time snack tomorrow night.
I've wanted to ask him and I keep forgetting to, if there are other dairy foods he is opposed to or just cheese because cottage cheese...technically not cheese. Or maybe it is technically cheese but not catagorically cheese in the sense of melty or slicey, or sandwichey, etc... What would be the technical criteria for something being called cheese. Because yogurt is cultured dairy but we don't think of that as cheese and cream cheese is labeled as cheese but is it really? Hmmmmmm.
@Docd187123 , Could you please give a list of what you consider cheese by definition of what you won't eat as being cheese and what dairy you will eat that we may think of or is labeled as cheese but by your standards of repulsion is not cheese.
OK foodies. Thought this was interesting.
Cheese is anything made from the curdling of milk or from the whey, which is the by-product of the curdling process.
Cheese types are categorized by moisture content.
The most simple cheeses with the highest moisture content are those that are made from the curdling and draining of the milk and no further processing. These are cottage cheese, cream cheese, and a few others. And from the whey of that simple process would be ricotta.
After that, cheeses are categorized as soft, semi-soft, medium, semi-hard, and hard.
It has to do with pressure and length of aging.
They are then sub-categorized by fat content, curing or ripening method, and dairy source (type of milk used).
The International Dairy Federation recognizes around 500 varieties of cheese.
So @Docd187123 , there are at least 500 things in this world that you hate.
P.S. Yogurt is obviously not technically cheese even though it is cultured dairy because it is not curdled.
Cheese is anything made from the curdling of milk or from the whey, which is the by-product of the curdling process.
Cheese types are categorized by moisture content.
The most simple cheeses with the highest moisture content are those that are made from the curdling and draining of the milk and no further processing. These are cottage cheese, cream cheese, and a few others. And from the whey of that simple process would be ricotta.
After that, cheeses are categorized as soft, semi-soft, medium, semi-hard, and hard.
It has to do with pressure and length of aging.
They are then sub-categorized by fat content, curing or ripening method, and dairy source (type of milk used).
The International Dairy Federation recognizes around 500 varieties of cheese.
So @Docd187123 , there are at least 500 things in this world that you hate.
P.S. Yogurt is obviously not technically cheese even though it is cultured dairy because it is not curdled.
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