60 yrs and up

springlering62 wrote: »

Tonight I’m planning to get us rotisserie chickens from the chicken truck that comes on thursdays. I found this gem while prelogging.


Dang, I wish!!!!!

For a while when I would input a recipe, the default entry for garlic was something like 1800 calories per clove. For sure you have to choose carefully. Panko bread crumbs are all over the place. I buy it in bulk and had to do a deep search to find an entry that was close enough.

mtaratoot wrote: »

springlering62 wrote: »

Tonight I’m planning to get us rotisserie chickens from the chicken truck that comes on thursdays. I found this gem while prelogging.


Dang, I wish!!!!!

For a while when I would input a recipe, the default entry for garlic was something like 1800 calories per clove. For sure you have to choose carefully. Panko bread crumbs are all over the place. I buy it in bulk and had to do a deep search to find an entry that was close enough.

There were actually several items like that, where one quantity was insane calories. There may still be some. I think they were all entries that came from MFP's initial load of the food database from USDA at start-up, since generally they had multiple serving-size types in the drop-down, like both weight and volume types on the same food. Usually the other serving sizes looked rational calorie-wise. Rumor around here had it that at some point there had been a database conversion or update at some point, and that some arithmetic had been oopsed in the process, so that one of the serving sizes on certain foods was crazy high.

I just found some very nice looking ground beef at 129 calories per 100 grams (a little shy of four ounces). I’ve never seen ground beef this low cal. Tried translating it but all it said was 5% fat. The best I can find at home is 93% lean.

Am very intrigued to try this tonight. Adventures in cooking, right? I might try crumbling my slides of cheddar into it to give it a little fat for the grill. 👍🏻

And oddly, the lower fat was by far the cheapest cut. At home it costs almost 3x this, whereas their usual meats are about 1.5 times home, except chicken breast, which is like bars of gold here compared to my poultry state of Georgia.

@neanderthin if you have time….any suggestions to keep this from being too dry? I’m operating on a hot plate and Ninja electric outdoor grill which can also smoke. No kitchen. Am washing dishes in bathtub. 🥺

my mom used an egg and torn bread when making meatloaf! I always thought that was how you were supposed to do it and didn’t realize til I was an adult, she did it to make the meat comforter, too. I still prefer mine with egg and breadcrumbs.

it held together just fine as a burger. However, it was dry and tasteless, kind of hard to choke down, tbh. 🤷🏻‍♀️

Sometimes the pursuit of lower cal comes at the (borderline extreme) cost of taste and satisfaction. It’s always a tightrope!

But I wanted to try it. No harm there. Win some, lose some.

Tonight I’m using up some stale bread for French toast, and theblast few slices of Schwarzenwalder Schinken, a sort of cross between bacon and prosciutto, which doesn’t have to be cooked but I like fried prosciutto. Breakfast for dinner is always a treat.

I’ve really had an opportunity to browse several different groceries while I’m here. I never go to the “middle aisles”’of mine, but I have to go through these slowly to find what I want. I’m astounded by the aisles of highly processed foods here Dr Oetker (?) and the like are perpetrating on people.

Is it that way at home and I just don’t see it any more?

Aldi and Lidl tend towards fewer processed, but that’s because way less choice. More fruits, veg, meats, and frozen foods.

The more “American style” chains have just aisles and aisles of dry powder mixes, chips and a bazillion varieties of pretzels, and other similar foods.

Everywhere is a plethora of processed meats, many sold as sandwich slices. Every variety of salami, “crusted” ham, chicken, sausages of all kinds, prosciutto, a whole wall of them in every grocery, big or small.

The dairy sections are interesting Milk and creamers are all UHC and not refrigerated there’s a huge variety of yogurts, quark (thick spreadable and thin dessert), kits of different skyr, sahne (creams of every type from sour to dessert), rice puddings, pudding and parfait cups

I’m a puzzlement to the bakery ladies here because I religiously get my quarkini (sweet donut holes) for breakfast, and sometimes buy a sandwich to go for lunch. Germans eat sandwiches for breakfast, or an elaborate plated breakfast of rolls and breads, meat and cheeses, butter, jelly, and maybe eggs and a small glass jar of fresh quark, which bakeries sometimes serve in fancy tiered towers like afternoon tea would be served.

They save the quarkini for later in the day, so everyone in the place looks at me enjoying my quarkini and coffee while they tuck in to their sandwich spreads. That screams American as much as my shoes probably do.

Side note: elementary school let out while I walked down to get my 15€ (!!!!!!!!) chicken from the rotisserie truck. All these little kids walked past, took one look, and automatically greeted me in English. It was a hoot! And so touching that small children here actually greet strangers, and walk home from school on their own.

Cultural differences are very interesting. But as long as they keep bringing me Milch kaffe (like cafe au lait) in big bowls, who cares?

I assumed British Columbia!