What R U Eating ? ~OGH wants to know.....

[Oregongearhead]

Mustard greens, yam, strawberry sourdough bread pudding, smoked salmon

View attachment 112556

+ Carrot juice ?

 

[Roco Bama]

+ Carrot juice ?

Yeah

 

[Oregongearhead]

+ Carrot juice ?

Yeah

This has been my go to breakfast for the last year ...1/3 carrot juice + 2/3 Green Goodness green smoothie + one lg scoop ON whey protein . My doctor said my bloodwork was the best in years , what have you done ? This !

 

[TideGear]

Food.
View attachment 112475 View attachment 112476

This reminds me, how do y'all feel about getting your carbs from pasta? For those that give it the nod, is there anything specific that you look for when choosing which pasta to eat and is there anything you avoid?

 

[TideGear]

The chicken meal is about 914kcal, 76c, 88p
The steak is 1314kcal, 86c, 64p

Roughly. I can get an exact amount at some point.

Are you trying to gain or maintain? Seems like a lot for 2 meals if you're maintaining

 

[Heavy Iron]

Are you trying to gain or maintain? Seems like a lot for 2 meals if you're maintaining

Just trying to maintain. I'm figuring out that about 3500 Cal's is maintenance.

 

[TideGear]

Just trying to maintain. I'm figuring out that about 3500 Cal's is maintenance.

According to MyFitnessPal my maintenance is 2,330. That doesn't account for activity but 3500 still seems very high. I'm 5-10 200 lbs.

 

[Heavy Iron]

According to MyFitnessPal my maintenance is 2,330. That doesn't account for activity but 3500 still seems very high. I'm 5-10 200 lbs.

I've always had an extremely fast metabolism and have been lean. Work definitely burns a lot of cals. In my Avi I'm about 190. Right now it's a struggle to stay at 180. But I've also lost some muscle mass due to the pec tear and not lifting for the last month and a half. I'm 5'9.

 

[Endure]

Maintenance between individuals is nearly impossible to quantify and can even vary by individuals per day. That's why I personally don't think much into those "calculators" that are supposed to tell you how to cut/bulk/maintain. You'll figure out your own physiological needs on your own by tracking, physique, and performance to get your ballpark. I think best you can really hope for even with aggressive macro tracking is to be within 100-150+/- calories of your true maintenance.

 

[Heavy Iron]

Maintenance between individuals is nearly impossible to quantify and can even vary by individuals per day. That's why I personally don't think much into those "calculators" that are supposed to tell you how to cut/bulk/maintain. You'll figure out your own physiological needs on your own by tracking, physique, and performance to get your ballpark. I think best you can really hope for even with aggressive macro tracking is to be within 100-150+/- calories of your true maintenance.

Yeah I feel as if I over complicate the hell out of food sometimes. Lately I haven't even been keeping track like I used to. Like I used to scan the food with a QR scanner and get obsessed with portions and prepping, which isn't a bad thing, but lately I've just been eating comfortable. I know I'm in surplus when it's like "fuck I gotta eat again" lol

 

[rubisean]

Someone gave me these brownies Saturday, I just opened the bag and and it smells like straight chronic.
I'll pass, but momma had no problem eating them.

 

[TideGear]

Word to the wise: do not drink the ghost pepper bloody mary at On Tap. It hit me a few minutes after I left. I drove 100mph on the way home to get to the toilet. Omfg that was the most spicy thing I've ever had and I like stuff with a kick

 

[rubisean]

On the grill

 

[Oregongearhead]

On the grillView attachment 112619

Uh-oh - here comes the spicey gator jerky .....

 

[ickyrica]

I miss gator bites...

 

[Oldschool]

Skirt steak is very similar or the same as flank steak in some regions.
They are tougher/stringier cuts of beef and require long marinades (2-3 days) for maximum tenderness . You can also pound the meat

Dont overcook and slice against the grain. Good stuff.

 

[Logan44551]

Dude this thing was amazing, lamb and falafel from a street vendor at a farmers market. Now for round two at the Thai restaurant now.

 

[Eman]

Dude this thing was amazing, lamb and falafel from a street vendor at a farmers market. Now for round twoView attachment 112623 View attachment 112624 at the Thai restaurant now.

There was a guy that set up at a farmers market in my city selling the same thing... falafel, schwarma, kafta, etc. Got popular and ended up opening a brick and mortar restaurant that is hugely popular now.

If you look up a guy named Yotam Ottolenghi, his cuisine is very similar to the stuff sold at that restaurant but a little more casual. He's got a website with recipes, I really recommend checking him out... it's probably really unfamiliar dishes but great stuff.

 

[Logan44551]

There was a guy that set up at a farmers market in my city selling the same thing... falafel, schwarma, kafta, etc. Got popular and ended up opening a brick and mortar restaurant that is hugely popular now.

If you look up a guy named Yotam Ottolenghi, his cuisine is very similar to the stuff sold at that restaurant but a little more casual. He's got a website with recipes, I really recommend checking him out... it's probably really unfamiliar dishes but great stuff.

That lamb was amazing, it was the huge chunk on the spike they slice slivers off of. I think you had a German word for it before. They had it in Australia, but I can't remember what they were calling it there.

 

[Oldschool]

Abuelos Mexican Food
Yes I ate both plates. No shame.