What do your meals look like (show me pictures)....
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Made linguine aglio olio to use up the parsley lingering in the fridge. Made cheese souffle to use up the sterilized milk the hubby accidentally bought that doesn't work with the milk frother for our coffees. Veggie sides of braised fennel and green salad.
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The bug with is a bit annoying in that just posting doesn't fill up the empty pages. Since we moved from page 1205 to 1207 I notice the thread has added an extra empty page.1
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It is definitely getting worse; some discussion threads that had not added pages have started to.
I hope it gets fixed soon or it will contribute to the further decline of some aspects of this otherwise great resource.2 -
Perhaps someone in the group could start a totally new and similar topic under Recipes. I have no idea what the topic title would be but I'm sure that some of the usual posters would figure it out.0
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So I had a couple of ex colleagues who use to meet every other month or so for dim sum in Chinatown. One of the girls has accepted a job in Dubai. Tonight was our last meal together as Nadia is busy every weekend before she moves. As she is a North African who likes spicy food, we went to a Szechuan in the City (=London central financial district).
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No veg side tonight. Starter of linguine with pesto trapanese. Hubby was too full for the secondo, but I got too hungry and put a souffle in the air fryer.
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I got home at 19:30 from the demanding new job and managed to get dinner on the table quickly becaue the protein was a lamb shank cooked sous vide last month and defrosted overnight. Green beans were blanched last night, put into the wok with butter and garlic and sauteed tonight. Hubby peeled potatos today that were parboiled for 3 minutes before tossing in fat and air fried for 15 minutes. The sous vide lamb shank was browned on top of the potatoes. I heated up freezer gravy in the microwave and made a little salad using dressing I had in the fridge.
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We ate out at old hangout from when we first moved to London. We're taking the train back to Amsterdam tomorrow for the weekend. The Ginger Pig Cafe is not as great or cheap as it used to be.
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acpgee, adventuristo, safarigal, and others ~ mjbnj0001 has started a new What Do Your Meals Look Like under Recipes. I hope you will all join him as I love to see your pics of meals.
Carol in GA0 -
Indonesian rijstafel with old mates from uni in Amsterdam.
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Posh lunch at an asian fusion restaurant in Amsterdam. This is the first time I was served real wasabi root. Wasabi is usually fake and made from horseradish because the real thing needs to be grown in streaming water and loses it's flavour 20 minutes after grating. The maki rolls were served with chopped pickled wasabi. The taste wasn't much different from the standard fake wasabi, only stronger.
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Testing, testing ... based on info from @acpgee while I see "empty" pages on this thread in the page links (up to 1216 now), I couldn't see anything past 1207. Now 1208 (here). So the links are wrong. If this shows.
Well, it did show. It appears to work! Thanks, @acpgee ! Apparently not the massive indexing error I had come to believe.
You're looking at a grilled turkey burger on homemade roll, chopped veg/pasta salad, roasted zuchinni chips for dinner earlier this week. The only "processed" thing on the plate is the cheese slice.
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Running late, so takeout carne asada street tacos, chicken salad, and shrimp fajita meal (for 2 with leftovers.)
[img]https://us.v-cdn.net/5021879/uploads/ Ieditor/7f/j01bjaa6m3fn.jpg[/img]
*moved over from the other thread @mjbnj0001 - where a Detroit style pizza is shown. Adding to my list to try - had not encountered quite like that.
Appreciate everyone's shares - inspires me to explore!
https://community.myfitnesspal.com/en/discussion/10924698/what-do-your-meals-look-like-slowcooker-cabbage-veg-weight-loss-soup#latest3 -
After our traumatic return trip from Amsterdam last night (train station personnel erroneous telling us our train was delayed for 38 minutes causing us to miss our Eurostar though we did manage to get on the very last Eurostar between Brussels and London) we ate out tonight at a nearby taco place.
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Adventurista wrote: »
Running late, so takeout carne asada street tacos, chicken salad, and shrimp fajita meal (for 2 with leftovers.)
*moved over from the other thread @mjbnj0001 - where a Detroit style pizza is shown. Adding to my list to try - had not encountered quite like that.
Appreciate everyone's shares - inspires me to explore!
https://community.myfitnesspal.com/en/discussion/10924698/what-do-your-meals-look-like-slowcooker-cabbage-veg-weight-loss-soup#latest
Thanks for "moving" my pizza post link over to here. glad you're enjoying. good luck!
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Yep, here's the post & pictures shared by @mjbnj0001 - I added a touch of bold to the Detroit Style Pizza, Yum!
With my wife out of town to work (volunteer) at the Annapolis Sailboat Show, I got a little ambitious tonight. Tried "Detroit-style pizza" ("DSP") from scratch (dough and sauce homemade); pretty easy. There are numerous youtube and online descriptions of the pizza and process. I have made DSPs several times, commencing in the pandemic. I currently have an excess of AP flour and used that instead of bread flour.
1. Doughball ready to be spread in the pan. DSPs can sometimes be described as pan pizzas, as they traditionally use a sharp-cornered metal pan and thicker crusts, but are really more like a focaccia.
2. Most typically, DSPs use pepperoni as topping. Since I'm still on a lowered-meat, deli-meats-avoidance kick, I am using bell peppers. With DSP, toppings are inverted - going UNDER the cheese.
3. Ready for the oven. DSPs originally used, and supposedly still do, in Detroit and the Midwest, what is known as "brick cheese." Here, I am simulating brick cheese with a 2:1 blend of jack:cheddar. DSPs employ a 3-stripe application of sauce as their calling card. I added a couple of extra peppers and tomato slices for aesthetics.
4. 500F, high-heat bake temp. I have it set for convection tonight. The inverted sheet pan is my hack for not having a proper pizza stone/baking stone. I've described this previously in the other thread about bread baking.
5. Done at 12+ minutes. My major error in this version was mindlessly choosing extra-fine shred for the cheese; they cooked - and reached char temp - faster than larger shreds would have. All worked out well, but I would have liked the crust a touch more done, but that would have meant severely overcooking the cheese. As you probably know, once reaching char temp, the flash from "done" to "burnt" goes really fast, so I had to pull out.
I haven't yet bothered to calc the macro numbers on the pizza. Tonight, diet wasn't the top concern, LOL (I've had a conscientious week in this regard). But I used all whole-food ingredients (counting canned tomato sauce and tomato paste as such); the most processed component was the cheese shreds which had anti-caking stuff added.
It's funny. I went to school in Ann Arbor, about 28mi from Detroit, where I learned I wasn't Engineer material, but discovered computers which comprised my career. DSPs were apparently "a thing" when I was there in early 1970s, but I never came across them. OTOH, Domino's was just getting started (as a local chain based in the town of Ypsilanti near Ann Arbor), and I suppose I did my share of kickstarting that mega corporation, LOL.
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We split yesterdays leftover chicken salad, and hubby made a triple layered enchilada dish (an idea he stumbled across on the net and wanted to try.) Layered street taco sized corn tortillas, torn rotisserie chicken, shred cheese with enchilada sauce (store bought sauce was very salty relative to our home prepared foods.)
In the 8" pan, used 12 of the small street tortillas (3=100cals), so 1/4 of the pan is easily calced/tracked here. Made 4 servings. 1 serving came in at 455cals, 26g carbs, 21g fat, 39g protein, salt was high at 933.
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acpgee, adventuristo, safarigal, and others ~ mjbnj0001 has started a new What Do Your Meals Look Like under Recipes. I hope you will all join him as I love to see your pics of meals.
Carol in GA
I got some advice to try from @acpgee that seems to work letting me see things here even if not wholly correct. So it's better to keep things HERE in one place for the time being.
Appreciate the good words, though, thanks! Hope you'll see some good things, and contribute some of your own.
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Adventurista wrote: »Yep, here's the post & pictures shared by @mjbnj0001 - I added a touch of bold to the Detroit Style Pizza, Yum!
Thanks!
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Weeknight dinner. Cheese soufflee and green salad (made while the soufflees bake in the air fryer) is easier than most people think. I little linguine with Trapanese pesto afterwards.
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Ah, well, the adventure continues. I'm seeing this as page 806, which means MFP support did something that either set the page counts or removed content. The page 1 stuff feels intact and is from long ago. And I just scanned from 801 to here and it looks as if a complete dataset is present by checking the posting dates top and bottom of each page. So, ... I dunno.
It was a busy day for me today, food-wise, to get to a simple dinner with a lot of process involved. All whole foods, all home made, but simple.
Turkey burgers including home-ground poultry herbs mix, on a freshly-baked-today onion roll. Homemade catsup. My basically-standard chop salad, but with homemade Catalina dressing using the homemade catsup and a bunch of scallion greens from my daughter's apartment balcony garden. Steamed brussels, plain. Macro nutrients computations to come.
1. Today's bake: 12 onion rolls for burgers/etc. 2 loaves of "lite" whole wheat bread (WW and bread flour mix). One loaf for now, one for the freezer. 8 rolls for the freezer. Actually, today was a big "whoops!" - I got caught up in the moment and added onion flakes to the bread flour accidentally, before turning to the rolls. OK, now I have savory bread and will make plain bread for other purposes some other day this week. But I also deviated from my intention of hybrid sourdough on the bread, resorting to my baseline process as a result.
2. Homemade catsup (L) and homemde Catalina dressing which uses the catsup (R). Is it "catsup" or "ketchup" in your kitchen, LOL? I use both but "catsup" looks odd today.
3. Dinner combining all elements. Only the cheese slice is "processed."
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More info and updates on thread about the problem. Looks like they are actively working on it.
https://community.myfitnesspal.com/en/discussion/10923560/blank-pages-at-end-of-multi-page-threads/3 -
Met up with a bunch of ex colleagues at Amber, which I consider to be a poor man's Ottolenghi. Just as good, same style of modern Middle Eastern, at half the price. Highlights were torched sea bream, sucuk baharat prawns, smoked new potatoes, mango baklava,
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Looks delish and fun @acpgee
Added craisins, shred cheese and ranch to the fresh chicken salad (carne asada chicken on bed of fresh greens, bell pepper and onion strips, tomatoe and avocado. Split and still had some left for my lunch tomorrow.
And extra avocado reserved for sumptin sumptin, maybe morning omelette...
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@Adventurista
Avocado. Food of the gods. Not an everyday indulgence, but glorious when I do. Omelette topper, or cooked into? While I don't usually get avocado toast when eating out, I do occasionally toast up my homemade bread, spread it with fresh avocado and seasonings, then top it with an over-easy egg (yolk runny when broken). Makes a good treat to start the day with.
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@mjbnj0001 - avocado on top of omelette with sour cream.
When I was a kid, we were on vacation traveling the West Coast hwy, and stopped at a little diner with 70+ to choose from. Chose smoked turkey and cheese, with no thought to the listed avocado... it was my first, served as a few slices on top. Love it to this day.
Still have not tried avocado toast tho... i love eggs on toast or english muffins. Grams served soft boiled standing in egg cups. She cracked off the tops, rough stirred in the shell, then dipped in toast sticks (think she called them soldiers). I loved that too.3 -
It's been a decadent week as we ate out tonight again of the creative taco place near the flat. We still had some free taco cards they were distributing at the soft launch last month that need to used up by the end of this month. We can only exchange one card per person per visit so we will go again on Sunday or Monday. Yum.
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@acpgee - yum indeed, although a whole pickle in taco is a new thought!
@mjbnj0001 - ok, my colloquial use - pronounced catsup, spelled ketchup. Lol
And... sgetti
Hope the savory bread was a happy accident... sounded good to me
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Adventurista wrote: »@acpgee - yum indeed, although a whole pickle in taco is a new thought!
@mjbnj0001 - ok, my colloquial use - pronounced catsup, spelled ketchup. Lol
And... sgetti
Hope the savory bread was a happy accident... sounded good to me
I won't inflict my New Jersey accent on you, LOL.
The breads came out pretty well, thanks. Good for lots of purposes, but maybe not so much for every use. Fortunately, I had sized the onions dose for the smaller batch of rolls than the two loaves of bread, so they're more of a background note than a full-blown onion bread. Repeating the photo ... hard to tell, but the flakes are fairly well distributed throughout the loaves, so you don't get a full-on bite of onion. You can see a few darker brown spots which are the flakes. Nothing goes to waste, LOL ... I may just do this again, with intention. The holidays are coming up.
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Did my grocery shop today. They had fresh mahi mahi today at an excellent price, which caused me to pivot from some sort of baked chicken dish to the fish for tonight. Results below. Grilled mahi, steamed fresh green beans, rice medley and our ubiquitous chop salad with the last of this week's batch of homemade Catalina dressing.
1. As served.
2. Ready to get busy. Mise en place - spice rub blend I made up, etc. (garlic pwd, onion pwd, paprika, Italian herbs, ground pepper, sea salt - pretty simple). The big black thing is a sheet pan used to transport outside to the grill, the black is one of my "silpat grill pads" as mentioned earlier in the summer, and seen better in next photo.
3. On the grill outside. Portioning the large filet makes for a better cooking result.
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