Sure, beer is liquid bread with an indefinite shelf life.Found this old gem on accident...I like it.
(screenshot in case ya prefer that)
The beer diet has to be at least as effective as the taco cleanse.
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The beer diet has to be at least as effective as the taco cleanse.
If the tacos are cleansing...something is wrong..lol...
Beer isn't really a diet...well, perhaps for some...like in the UK, Germany, most of the South, etc.
He meant, as a part of a diet it's ok.
Me, I say fuck diets. I eat and drink whatever I want and I'm 138lb at 56yo with no diseases. It's moderation and genetics.
I just thought it was an informative yet funny article.
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Caff, if you read sarcasm in my response, I apologize. Sarcasm was not my intention.If the tacos are cleansing...something is wrong..lol...
Beer isn't really a diet...well, perhaps for some...like in the UK, Germany, most of the South, etc.
He meant, as a part of a diet it's ok.
Me, I say fuck diets. I eat and drink whatever I want and I'm 138lb at 56yo with no diseases. It's moderation and genetics.
I just thought it was an informative yet funny article.
Beer has long been called "liquid bread". If you just do a search of that term you'll see it. It is nutritious.
The article you posted was good. It mentions the "beer diet".
The "taco cleanse" was a joke that was current around 2015, in response to all of the "juice cleanse" and "fruit cleanse" schemes that people were blogging about.
Happy Monday.
No worries..I was stressed out at the damn cat and probably overreacted a bit, my bad...
I don't really like to cook, so now I have sandwiches. But I rarely eat them as I try to lead a healthy lifestyle. I regularly do sports, take vitamins from Canada Drugs, drink a lot of water, eat a lot of fruit. I feel healthier when I lead a healthy lifestyle. But sometimes, of course, you want to eat ordinary sandwiches haha
Edited by moderator- unlinked the Spam link that was added.
Edited by moderator- unlinked the Spam link that was added.
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Got a nice thin crust pizza on sale for $5...with a HALF POUND of five cheeses on it.
That's worth it right there as the price of cheese is insane now. Especially considering that we MAKE cheese here.
With a blank canvas, I added garlic-herb chicken sausage, Mexican oregano, fennel, garlic, shallots, hot peppers, and white onion. Super yummy.
Got meat on manager's discount for Milly foods...and a package of Mom's fave cookies for her.
That's worth it right there as the price of cheese is insane now. Especially considering that we MAKE cheese here.
With a blank canvas, I added garlic-herb chicken sausage, Mexican oregano, fennel, garlic, shallots, hot peppers, and white onion. Super yummy.
Got meat on manager's discount for Milly foods...and a package of Mom's fave cookies for her.
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Oh, and for the complete beer and pizza scenario for watching the Mariners game...
(not my photo)
Made here in the NW. Good stuff.
I thought ya'll would appreciate the name at least...LOL...
Info link: https://www.beeradvocate.com/beer/profile/16094/50261/
(not my photo)
Made here in the NW. Good stuff.
I thought ya'll would appreciate the name at least...LOL...
Info link: https://www.beeradvocate.com/beer/profile/16094/50261/
Yes, great invention, those sandwiches. I like 'em too.
Welcome to the forum, miiaasmith.
Feel free to post a pic of your sandwich and your vape.
Frozen pizza is quite respectable, IMO. It's fun to doctor it up your way.Got a nice thin crust pizza on sale for $5...with a HALF POUND of five cheeses on it.
That's worth it right there as the price of cheese is insane now. Especially considering that we MAKE cheese here.
With a blank canvas, I added garlic-herb chicken sausage, Mexican oregano, fennel, garlic, shallots, hot peppers, and white onion. Super yummy.
Got meat on manager's discount for Milly foods...and a package of Mom's fave cookies for her.
Pinwheels, mmmmmmm. Best grocery store cookie ever. Mallomars used to be good but at some point they switched to artificial chocolate flavored coating. The Pinwheels label still reassuringly says "pure chocolate".
It may be... but here, we have take and bake (papa murphy's) Special deal (if you order online) X-tra large (family size) pepperoni and sausage (yes... I could do without pepperoni) for $8. We just add our own topping (sweet onions, sweet peppers, olives and marinated artichokes) and yes... homegrown basil. We end up with a $30 pizza for $8. It's only 1 mile away. I used to have a pizza maker (electric device that spins around) Loved it (and used boboli pizza crust until it got crazy expensive) I would even buy this pizza with no meat... still a good deal.
Didn't mean to quote myself... oh well, might as well run with it... would cost me $8 just to make crust, sauce, and cheese (and they take EBT food card which is really nice)
That was as-is from the store...Ewww!!!
This is why you should always wipe or wash down the tops of your cans...just look at that guck.
God only knows what that shit is...
All cans...whatever is on the top of a tin can, goes inside when you use the can opener.
This is why you should always wipe or wash down the tops of your cans...just look at that guck.
God only knows what that shit is...
All cans...whatever is on the top of a tin can, goes inside when you use the can opener.
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Ran out of my fave Piquante Clamato to make some Cheladas, so I made my own from scratch in my ancient Cuisinart Mini-Prep. 
Used a tin of fire roasted tomatoes, some hot sauces, Lea & Perrins Worcestershire sauce, a bunch of spices, and for that subtle clammy taste...a few drops of Three Crabs fish sauce. No lime or lemon juice...I prefer to add that as needed...not always in.
Pretty damn good, IMHO. And, it's spicier and cheaper than a bottle of the real stuff.
Used a tin of fire roasted tomatoes, some hot sauces, Lea & Perrins Worcestershire sauce, a bunch of spices, and for that subtle clammy taste...a few drops of Three Crabs fish sauce. No lime or lemon juice...I prefer to add that as needed...not always in.
Pretty damn good, IMHO. And, it's spicier and cheaper than a bottle of the real stuff.
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Lol...
Im just allergic
All this healthy food talk, so I made a nice salad for brunch. 
All cut by hand...no salad shooter or food processer here...alas...
It has mixed greens, cottage cheese, carrot, green olives, shallot, fennel, jalapeno, grape tomato, deli smoked turkey, and crumbled Cotija cheese. With garlic pepper, smoked paprika, and a simple balsamic vinaigrette. This is before I tossed it a little, but figured it'd show ingredients better this way.
All cut by hand...no salad shooter or food processer here...alas...
It has mixed greens, cottage cheese, carrot, green olives, shallot, fennel, jalapeno, grape tomato, deli smoked turkey, and crumbled Cotija cheese. With garlic pepper, smoked paprika, and a simple balsamic vinaigrette. This is before I tossed it a little, but figured it'd show ingredients better this way.
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Wow what a riot of flavors and colors. You're showing some serious kitchen genius in this thread.All this healthy food talk, so I made a nice salad for brunch.
All cut by hand...no salad shooter or food processer here...alas...
It has mixed greens, cottage cheese, carrot, green olives, shallot, jalapeno, grape tomato, deli smoked turkey, and crumbled Cotija cheese. With garlic pepper, smoked paprika, and a simple balsamic vinaigrette. This is before I tossed it a little, but figured it'd show ingredients better this way.
I'm appliance free too, no blender, no toaster, no Cuisinart, no sandwich press, no microwave, no Foreman grill, no waffle machine.
Oh, I do have all those things except the press.
I also have an ancient Japanese "sandwich maker" that is pretty awesome though. I can't imagine life without my microwave, convection oven, etc.
Some infos for anyone curious: https://cookingindoor.com/versus/panini-press-vs-sandwich-maker/
*edited previous post because I forgot the fennel...just a little bit in there, but I love the stuff.
Final preseason NFL game before the real deal next month...it's ON now.
Needs this...
Roast Beef 'n Mexi-4-Cheese Loaded Country Fries
Peel-on french fries, Mexican 4-cheese blend, roast beef, pickled Jalapenos, onion, fresh-ground pepper, and smoked garlic seasoning.
Needs this...
Roast Beef 'n Mexi-4-Cheese Loaded Country Fries
Peel-on french fries, Mexican 4-cheese blend, roast beef, pickled Jalapenos, onion, fresh-ground pepper, and smoked garlic seasoning.
Breakfast....
Mom gave me that almond butter, it's not bad but a bit grainy/chunky for my taste.
And iced pour-over 4seasons House Blend coffee. The first "gourmet" coffee I ever had, back in 1987.
Mom gave me that almond butter, it's not bad but a bit grainy/chunky for my taste.
- Wheat bread, toasted
- Almond butter made with Olive Oil and Coffee (!)
- Banana
- Sprinkle of cinnamon/clove/nutmeg spiked powdered sugar
And iced pour-over 4seasons House Blend coffee. The first "gourmet" coffee I ever had, back in 1987.
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Made pizza. 
Homemade except for the pre-made Trader Joe's crust. Crust got sprayed with buttery oil then brushed with a spicy sauce I made. Used Oaxaca and Mozzarella cheeses, a sprinkle of "black garlic", Jimmy Dean sausage, pepperoni, and nearly ripe Jalapeno pepper.
Also sprinkled the top with just a little extra Italian-4-cheese blend just for flavor and the top neeeds love too, right?
Homemade except for the pre-made Trader Joe's crust. Crust got sprayed with buttery oil then brushed with a spicy sauce I made. Used Oaxaca and Mozzarella cheeses, a sprinkle of "black garlic", Jimmy Dean sausage, pepperoni, and nearly ripe Jalapeno pepper.
Also sprinkled the top with just a little extra Italian-4-cheese blend just for flavor and the top neeeds love too, right?
In the days of my squandered health, a crisp cold root beer or cola was my poison of choice for washing down food. One key to ending the whole cycle of sugar cravings was giving up sugary sodas. Once I stopped, I never even wanted them anymore.
Convenience is a habit too, so yes, you can make a big jug of green tea or something, and keep it in the fridge, but when you're about to sink your teeth into a homemade pizza, and there is half an inch of your drink left in the jug, you want convenience.
Flavored sparkling water, zero calories, no caffeine, no artificial sweeteners, just sparkling water and natural flavorings, is a convenience item that makes a meal special. The market has exploded with varieties of it in recent years. This is my favorite one, LaCroix cola flavor, a mildly spicy cola flavored sparkler:
You may have never even seen the cola flavored LaCroix, because it isn't widely distributed. Big Lots carries it but it's almost always sold out, and anyway I wanted to get off the pricey canned drink treadmill by creating a special cold drink to enjoy any time. Root beer tea was a thing in days of old when people bought bags of sassafras bark to make it.
I didn't want a syrup base containing sugar. I tried several root beer extracts and concentrates: McCormick, Watkins Racinette, Cooks, Hires. What I ended up loving was the brand Old Fashioned Home Brew, their root beer soda pop base. Of all the things I tried, this was the only one that contained this mysterious ingredient, "quillaia extract", and it stood head and shoulders above the rest in rich root beer flavor. No sugar or sweeteners. I read here and there that it was about to be discontinued, so I bought one seller's last 20 bottles. He gave me a great discount and free shipping for buying so much. The bottles are well sealed, and haven't lost strength in the several years I've been doing this.
I use 20 oz. recycled bottles from a brand of bottled tea that has labels shrunk to the bottle, not glued, so they peeled off easily. I enjoyed the original content and saved the bottles, about a dozen of them. The bottles and caps get really clean in the dishwasher, and get used over and over.
My recipe is to fill the bottle with water, add the root beer base until the water is the color of root beer, simple enough. Then add 20 tiny drops of good vanilla extract from a needle tip bottle I store it in for this, then 8 drops of MFS wintergreen vape flavor concentrate (no nic), 8 drops MFS cinnamon, 8 drops Lorann licorice, and 4 drops Nixteria clove. How long MFS has been unavailable for mail order tells you how long these ingredients last. The vanilla extract makes it sweet without sugar. Altogether the mix is a rich, flavorful root beer tea. It isn't a fizzy drink, but it is a delicious, refreshing special drink, pennies a bottle to make.
Then shake the bottle to mix well, and store in the fridge. I make up several bottles at a time.
A friend of mine is a root beer fanatic who has been making a documentary about American root beer all over the country for more than a decade. He really liked my recipe when I tried it out on him. He said the natural versions of my flavoring choices exist in real sassafrass, that wintergreen is a salicylic, cinnamon a camphor, and he named what the licorice molecule is, I forget. He disagreed with me about the clove component, but I like it in there in the tiny amount I use.
You can still run out of your homemade brew right when you want a cold bottle to go with dinner, and for that eventuality I still keep a few boxes of sparklers around. Here's another fave:
Convenience is a habit too, so yes, you can make a big jug of green tea or something, and keep it in the fridge, but when you're about to sink your teeth into a homemade pizza, and there is half an inch of your drink left in the jug, you want convenience.
Flavored sparkling water, zero calories, no caffeine, no artificial sweeteners, just sparkling water and natural flavorings, is a convenience item that makes a meal special. The market has exploded with varieties of it in recent years. This is my favorite one, LaCroix cola flavor, a mildly spicy cola flavored sparkler:
You may have never even seen the cola flavored LaCroix, because it isn't widely distributed. Big Lots carries it but it's almost always sold out, and anyway I wanted to get off the pricey canned drink treadmill by creating a special cold drink to enjoy any time. Root beer tea was a thing in days of old when people bought bags of sassafras bark to make it.
I didn't want a syrup base containing sugar. I tried several root beer extracts and concentrates: McCormick, Watkins Racinette, Cooks, Hires. What I ended up loving was the brand Old Fashioned Home Brew, their root beer soda pop base. Of all the things I tried, this was the only one that contained this mysterious ingredient, "quillaia extract", and it stood head and shoulders above the rest in rich root beer flavor. No sugar or sweeteners. I read here and there that it was about to be discontinued, so I bought one seller's last 20 bottles. He gave me a great discount and free shipping for buying so much. The bottles are well sealed, and haven't lost strength in the several years I've been doing this.
I use 20 oz. recycled bottles from a brand of bottled tea that has labels shrunk to the bottle, not glued, so they peeled off easily. I enjoyed the original content and saved the bottles, about a dozen of them. The bottles and caps get really clean in the dishwasher, and get used over and over.
My recipe is to fill the bottle with water, add the root beer base until the water is the color of root beer, simple enough. Then add 20 tiny drops of good vanilla extract from a needle tip bottle I store it in for this, then 8 drops of MFS wintergreen vape flavor concentrate (no nic), 8 drops MFS cinnamon, 8 drops Lorann licorice, and 4 drops Nixteria clove. How long MFS has been unavailable for mail order tells you how long these ingredients last. The vanilla extract makes it sweet without sugar. Altogether the mix is a rich, flavorful root beer tea. It isn't a fizzy drink, but it is a delicious, refreshing special drink, pennies a bottle to make.
Then shake the bottle to mix well, and store in the fridge. I make up several bottles at a time.
A friend of mine is a root beer fanatic who has been making a documentary about American root beer all over the country for more than a decade. He really liked my recipe when I tried it out on him. He said the natural versions of my flavoring choices exist in real sassafrass, that wintergreen is a salicylic, cinnamon a camphor, and he named what the licorice molecule is, I forget. He disagreed with me about the clove component, but I like it in there in the tiny amount I use.
You can still run out of your homemade brew right when you want a cold bottle to go with dinner, and for that eventuality I still keep a few boxes of sparklers around. Here's another fave:
Hmmm... I have a jar of only three green olives left plus the liquid, and a little bit of excellent Ukrainian vodka left. Whatever should I do?
Oh wait, I have a cocktail shaker and lots of ice...Hehehe...
*proud to support the Ukraine in my own way...always preferred Polish and Ukrainian vodkas anyway*
Oh wait, I have a cocktail shaker and lots of ice...Hehehe...
*proud to support the Ukraine in my own way...always preferred Polish and Ukrainian vodkas anyway*
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Yup, dirty martini, my fave hard drink, and I don't do hard drinks very often, and certainly not if I have to drive. I had a couple of old friends over a few years back, in fact the couple who put me onto vaping. We wanted to do this. We got a giant jar of green olives and made big filthy dirty martinis. That was the last time I ever got drunk on my a**. When we got pretty far in, we ordered fried fish and french fries.Hmmm... I have a jar of only three green olives left plus the liquid, and a little bit of excellent Ukrainian vodka left. Whatever should I do?
Hehehehehe....
We did ours with gin.
Filthy dirty vodka martinis is the only kind I do.
Fuck the Vermouth, I use a few drops of Agave syrup for the requisite sweetness. Sometimes with a single drop of Angostura bitters.
For perspective...a New Year's afterhours party for the staff at the Millennium in 2000 at a private club I worked at and a maître d' who showed up with a gallon of Tanqueray put me off gin forever...eeek. I forgot I had a date and ended up making out with the hawt redhead server gal in the kitchen...
Boy, did I get in trouble....in several ways...LOL
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Yes, gin is dangerous.Filthy dirty vodka martinis is the only kind I do. Fuck the Vermouth, I use a few drops of Agave syrup.
New Year's party for the staff in 2000 at a private club I worked at and a maître d' who showed up with a gallon of Tanqueray put me off gin forever...eeek. I forgot I had a date and ended up making out with the hawt redhead server gal in the kitchen...
Boy, did I get in trouble....in several ways...LOL
Me too, f*** the vermouth. When I say martini, I just mean cold gin.
Indeed...
Did I mention that my date...who was a friend I wanted to get with...found me in the kitchen...
I walked home.
Egads...
Haha, I assumed you got caught because you said you got in trouble in several ways.
Since I'd mentioned it...gotta show my work, eh?
Used a mix of Goya cocktail olives (pitted, but no pimentos) with rich and amazing Chalkidiki olives that I pit by hand.
Yes, I put a small icecube in it..it's 80 degrees in here...it'd get warm in like a minute.
The insulated shaker won't though. Paid like $3 for it at thrift.
Used a mix of Goya cocktail olives (pitted, but no pimentos) with rich and amazing Chalkidiki olives that I pit by hand.
Yes, I put a small icecube in it..it's 80 degrees in here...it'd get warm in like a minute.
The insulated shaker won't though. Paid like $3 for it at thrift.
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Since I'd mentioned it...gotta show my work, eh?
Used a mix of Goya cocktail olives (pitted, but no pimentos) with rich and amazing Chalkidiki olives that I pit by hand.
Yes, I put a small icecube in it..it's 80 degrees in here...it'd get warm in like a minute.
The insulated shaker won't though. Paid like $3 for it at thrift.
I love it! That red color, wow.
I got mine at a thrift too. This pic isn't of mine because I don't want to dust it off and get my phone back out to take another pic after I just did all the veggie burger stuff I'm about to post. I stole this pic from an ebay seller who happens to be offering one just like mine. This is both a shaker and a coffee pot. The little cover on its snout can be removed to pour hot coffee, and it sits prettily atop my french press warming ring on the stove. It holds eight cups. Of course it also sits in the fridge when filled with ice cold martinis.
Veggie burgers for anybody, without soy or mystery ingredients, and these don't taste beany. They taste roasty toasty.
Falafel mix used to be just chickpeas and/or fava beans plus a citric type preservative, all of the brands. Lately a lot of them contain wheat flour, so the gluten intolerant should read labels before choosing. I used the Tarazi brand. Ingredients: Fava beans, chickpeas, spices, salt, garlic powder, onion powder, baking powder, dehydrated parsley, sunflower oil.
I don't mind some of those ingredients being in there. I would have added some of them myself, but I don't know what baking powder is doing in there. The Ziyad brand is clean too, but it has baking soda in it. I guess you could just use pure chickpea flour and add what you want.
Anyway, I mixed the Tarazi with water. The amount of water called for on the package isn't enough, so don't feel bound to it. I also added some ketchup. I know. I can hear eyebrows going up. I was making veggie burgers, not falafel. The ketchup in the mixture is not expressed as a tomato flavor or a ketchup flavor. It just mellows it a bit. You could just add some vinegar instead. I added some fresh thyme too.
Mix mix mix, stir and turn, adding more water as needed until no more dry powder mix is seen. Then I let the mixture sit, as the instructions indicate, for the water to be fully absorbed to make it tender.
Then sprinkled a cooking sheet with avocado oil, laid out sliced onion, and slid the slices all around to spread the oil.
Then used an ice cream scoop with a releasing mechanism to place the burgers on top of the onion slices, then flattened with the back of the mixing spoon. I didn't brush the tops with oil because you flip them halfway through cooking. Here they are before cooking, riding on their onion saddles. There was one little runt you see there.
Into the oven at 400 to get cooking. When I could hear sizzling and smell deliciousness, I flipped them over, rotated the pan, cooked them some more. You can see one of those little devil onions tried to escape. They're done when the onions are all melty and browned.
Let them cool. Then it's time to build a burger with all your fave stuff on it.
The Tarazi box says it contains eight servings, each at 150 calories fried, so the total mix fried would be 1200. I made seven burgers, therefore 172 calories each.
I'm not counting the calories in the onions, because the grilled onion calories are in the oil, and most of the 3 tablespoons oil did get taken up by the burgers and onions as they fried. So oil x 3 tablespoons = 360 calories in the whole dish, divided by seven burgers = 52 oil calories per burger.
Dave's Killer brand 21 seed and grain buns are 160 calories each. There are lower calorie options out there.
Lettuce, tomato, pickle, etc.: I don't count those calories
I won't mention condiments, because what belongs on your burger is what you want on that burger.
So calories per burger:
Oil = 52
Patty w/ grilled onions = 172
Bun = 160
Total per burger = 384 calories
A good calorie count for a meal.
Leftovers store in easily in the fridge for a week, each one wrapped separately in foil, re-warmed in the oven without removing the foil so they stay tender. Needless to say, I'll be eating this for a week, but I don't mind, not one bit.
Falafel mix used to be just chickpeas and/or fava beans plus a citric type preservative, all of the brands. Lately a lot of them contain wheat flour, so the gluten intolerant should read labels before choosing. I used the Tarazi brand. Ingredients: Fava beans, chickpeas, spices, salt, garlic powder, onion powder, baking powder, dehydrated parsley, sunflower oil.
I don't mind some of those ingredients being in there. I would have added some of them myself, but I don't know what baking powder is doing in there. The Ziyad brand is clean too, but it has baking soda in it. I guess you could just use pure chickpea flour and add what you want.
Anyway, I mixed the Tarazi with water. The amount of water called for on the package isn't enough, so don't feel bound to it. I also added some ketchup. I know. I can hear eyebrows going up. I was making veggie burgers, not falafel. The ketchup in the mixture is not expressed as a tomato flavor or a ketchup flavor. It just mellows it a bit. You could just add some vinegar instead. I added some fresh thyme too.
Mix mix mix, stir and turn, adding more water as needed until no more dry powder mix is seen. Then I let the mixture sit, as the instructions indicate, for the water to be fully absorbed to make it tender.
Then sprinkled a cooking sheet with avocado oil, laid out sliced onion, and slid the slices all around to spread the oil.
Then used an ice cream scoop with a releasing mechanism to place the burgers on top of the onion slices, then flattened with the back of the mixing spoon. I didn't brush the tops with oil because you flip them halfway through cooking. Here they are before cooking, riding on their onion saddles. There was one little runt you see there.
Into the oven at 400 to get cooking. When I could hear sizzling and smell deliciousness, I flipped them over, rotated the pan, cooked them some more. You can see one of those little devil onions tried to escape. They're done when the onions are all melty and browned.
Let them cool. Then it's time to build a burger with all your fave stuff on it.
The Tarazi box says it contains eight servings, each at 150 calories fried, so the total mix fried would be 1200. I made seven burgers, therefore 172 calories each.
I'm not counting the calories in the onions, because the grilled onion calories are in the oil, and most of the 3 tablespoons oil did get taken up by the burgers and onions as they fried. So oil x 3 tablespoons = 360 calories in the whole dish, divided by seven burgers = 52 oil calories per burger.
Dave's Killer brand 21 seed and grain buns are 160 calories each. There are lower calorie options out there.
Lettuce, tomato, pickle, etc.: I don't count those calories
I won't mention condiments, because what belongs on your burger is what you want on that burger.
So calories per burger:
Oil = 52
Patty w/ grilled onions = 172
Bun = 160
Total per burger = 384 calories
A good calorie count for a meal.
Leftovers store in easily in the fridge for a week, each one wrapped separately in foil, re-warmed in the oven without removing the foil so they stay tender. Needless to say, I'll be eating this for a week, but I don't mind, not one bit.
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Awww. It looks fancy, but it's just vintage stainless steel.OK, you win..lol.
That thing is just amazing...
Well, I like vintage.
Nice burgers too...I'm afraid I'd just made 4 1/4lb bacon burgers out of Mesquite smoked bacon and 85/15 grass-fed Angus beef ....hehe.
And, I made an abomination...that is surprisingly delicious.
Ran out of vodka..so looked around and was like hmmmmm...I wonder...
I used Glenfiddich blended Scotch from Trader Joe's....similar flavor profile of smokey, rich, etc...as the olives. My ancestors are roiling in the bogs at what I have done, but it had to be tried. =)
With three cubes for the Triune and because Sinatra said so...
I don't hate it...
That's your prepper stuff. In a power outage you try not to open the fridge and freezer anyway, but quick like if you take out the things that spoil quickly, and things you want to eat right away, then move some of the ice boobs from freezer to fridge, leaving some of them in the freezer too, then close it all up, your food stands to keep longer, at least longer than without the ice boobs.
I was raised to be a prepper by crazy parents hiding me from the world and living next to an SAC base in the Cold War...dad was paranoid...but I learned about nutrition/healthy food, organic gardening, always stocking up, etc. back in the 70s.
But, I'm living in the 21st century now...in a city. I can't grow anything here.
Fridge is like 34F....ice in the fridge would melt...messily.
I've gone through record 114F heat last year...the 1985 fridge survived in 98F ambient temps for two weeks until the AC got replaced...I didn't lose anything. But if I did, who cares..I get $300/mo food stamps.
I just like using huge chunks of ice that last longer in my drinks than weeny ice cubes...and take less time to freeze. I have five ice trays besides the chunk ice I make. It's science. I like hacking the foods...
I'm two blocks from a regional trama center, a mall, and a Dairygold facilty. And, this area has it's own substation......I don't lose power when others do.
But I do own an ice chest just in case....pun intended.
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I do utilize the principle of thermal mass...and no blockage of the air flow. Win-Win.
98th percentile in mechanical reasoning at work....
https://www.straightdope.com/21343775/does-a-refrigerator-cool-more-efficiently-when-full
It's not a newfangled fridge, it's made in the USA goodness from the 80s and runs on a "2" setting all year...0 is off. Thermometer says it's 34F...about perfect. If I turned it higher, it'd freeze the refrigerator compartment.
98th percentile in mechanical reasoning at work....
https://www.straightdope.com/21343775/does-a-refrigerator-cool-more-efficiently-when-full
It's not a newfangled fridge, it's made in the USA goodness from the 80s and runs on a "2" setting all year...0 is off. Thermometer says it's 34F...about perfect. If I turned it higher, it'd freeze the refrigerator compartment.
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With a three day weekend ahead, some kind of party is called for. I'm only having three people over tonite. Just popping in here to show off the appetizer tray I made, then gotta scram.
The aforementioned 45 calorie hot dogs, roasted, cut into thirds, speared with pineapple chunks, each one 15 calories the dog bite, 4 calories the pineapple chunk, total 19 calories per appetizer.
The aforementioned organic mini peppers filled with a mixture of Neufchatel, pecans, green olives, crushed garlic, red pepper flakes and fresh thyme. I can't figure out the calories per piece because I made up a big batch of the filling, and had more than half left over, so to add up the calories in all the ingredients, then divide that by the number of pieces served, I would have had to use it all up.
Finally, a few grape tomatoes to complete the platter.
This is on the big 12" server that goes with plates I usually show in my meal pics.
Those picks look like ivory, but they're my vintage Bakelite plastic fancypants accoutrements.
My cooking drink was the juice from the drained pineapple chunks, sparkled up with Voss lime mint seltzer.
I'm also putting out a dish of pickled okra and black olives, bowl of mixed nuts, and a pile of crackers and pretzels, the usual party munches.
Bye, love y'all.
The aforementioned 45 calorie hot dogs, roasted, cut into thirds, speared with pineapple chunks, each one 15 calories the dog bite, 4 calories the pineapple chunk, total 19 calories per appetizer.
The aforementioned organic mini peppers filled with a mixture of Neufchatel, pecans, green olives, crushed garlic, red pepper flakes and fresh thyme. I can't figure out the calories per piece because I made up a big batch of the filling, and had more than half left over, so to add up the calories in all the ingredients, then divide that by the number of pieces served, I would have had to use it all up.
Finally, a few grape tomatoes to complete the platter.
This is on the big 12" server that goes with plates I usually show in my meal pics.
Those picks look like ivory, but they're my vintage Bakelite plastic fancypants accoutrements.
My cooking drink was the juice from the drained pineapple chunks, sparkled up with Voss lime mint seltzer.
I'm also putting out a dish of pickled okra and black olives, bowl of mixed nuts, and a pile of crackers and pretzels, the usual party munches.
Bye, love y'all.
Brim's cheese puffs outa Kentucky, via Dollar Tree... good, but generic. Nice flavor though...like actual cheese.
I emptied into a big bowl and tossed with onion powder, chipotle powder, yellow curry powder, smoked garlic salt, NM Chile powder, and a wee bit of ghost pepper powder.
Ya can do this with any chips or etc...flavor things YOUR way...don't wait for someone else to create it.
That is what cooking is all about, IMO.
I grew up with Pépin and Julia, later on learned with Bayless, Yan, and Ming as influences....all did things THEIR way. You know the French legend of a chef Pépin loves burgers? I learned how to make the perfect patty from him.
You want to love cooking? watch this: Jacques Pépin Heart & Soul.
You think I'm crazy? Watch this...
Where ya think I got my brekky ideas from eh? LOL....Him and Ming. I fuse asian, french, mexican and american cuisines into things I like...if I had the drive and money to do it...I'd have a rockin' food truck.
Ever watch Jamie Oliver's 30min meals?
That man is insane AF and looooves what he does...he combines things I'd never think to do...and it is amazing. He made me appreciate Fennel...something most Americans have never even heard of.
Food should make you happy. Whether it's a gourmet meal or just a snack...just enjoy.
~Hax all the foods!!!~
I emptied into a big bowl and tossed with onion powder, chipotle powder, yellow curry powder, smoked garlic salt, NM Chile powder, and a wee bit of ghost pepper powder.
Ya can do this with any chips or etc...flavor things YOUR way...don't wait for someone else to create it.
That is what cooking is all about, IMO.
I grew up with Pépin and Julia, later on learned with Bayless, Yan, and Ming as influences....all did things THEIR way. You know the French legend of a chef Pépin loves burgers? I learned how to make the perfect patty from him.
You want to love cooking? watch this: Jacques Pépin Heart & Soul.
You think I'm crazy? Watch this...
Where ya think I got my brekky ideas from eh? LOL....Him and Ming. I fuse asian, french, mexican and american cuisines into things I like...if I had the drive and money to do it...I'd have a rockin' food truck.
Ever watch Jamie Oliver's 30min meals?
That man is insane AF and looooves what he does...he combines things I'd never think to do...and it is amazing. He made me appreciate Fennel...something most Americans have never even heard of.
Food should make you happy. Whether it's a gourmet meal or just a snack...just enjoy.
~Hax all the foods!!!~
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Posted in the wrong thread. Moving it to "Diet tips and tricks".
S'ry.
S'ry.
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Thank you Jimi.